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10 kinds of soups recipes with the step by the step preparation method

 10 kinds of soups recipes with the step by the step preparation method 


10 kinds of soups recipes with the step by the step preparation method
10 kinds of soups recipes with the step by the step preparation method 




Hello foud-inu lovers and all soups recipes livers today we will show you some 10 kinds of soups recipes with the step by the step preparation method so let's go to the ingredients and direction for each recipe of Soup 




Tomato Asiago Soup


Servings: 4 / Prep Time: 7 mins / Cook Time: 10 mins 
Total Time: 17 mins

Ingredients 


1 can tomato paste
1 cup heavy whipping cream
¾ cup shredded Asiago cheese
¼ cup water
1 tsp oregano
1 tsp minced garlic
Salt and pepper to taste

Direction 


1. In a shallow pot, add tomatoes and garlic and cook over medium heat.
2. Pour in the cream in the pot and simmer, whisk to combine.
3. Gradually stir in the asiago cheese while the soup is boiling.
4. Pour in the water and cook for another 4-5 minutes.
5. Serve hot, garnish with pepper and cheese, enjoy.
Per Serving:
301.5 Calories, 25.79g Fats, 8.75g Carbohydrates, 9.29g Protein


Roasted Red Pepper Soup


Servings: 4 / Prep Time: 11 mins / Cook Time: 15 mins Total Time: 26 mins

Ingredients 

4 whole roasted red peppers
¼ cup chopped onion
1 tsp chili pepper flakes
1 tsp minced garlic
1 cup heavy whipping cream
¼ cup olive oil
½ tsp xanthan gum
Salt and pepper to taste
4 tbsp Parmesan cheese

Direction 


1. In a blender jar, toss the whole pepper without the liquids and puree until thick
sauce consistency.
2. Add in chili flakes, onion, salt, and pepper, and process again.
3. In a pan over medium heat, heat 1 tsp of garlic, pour the pureed mixture and
bring to a boil.
4. Stir in the heavy cream and simmer.
5. In a separate mixing bowl, whisk together olive oil and xanthan gum, pour in
the boiling soup.
6. Stir and simmer until thicken, garnish with cheese, serve hot.

Per Serving:


385.75 Calories, 36.78g Fats, 7.57g Carbohydrates, 4.97g Protein

Turmeric & Cauliflower Soup



Servings: 6 / Prep Time: 11 mins / Cook Time: 25 mins Total Time: 36 mins

Ingredients 


1 large head of cauliflower
1/2 large carrot
1-inch ginger cut into 4 pieces
2 tbsp turmeric
1 tsp black pepper
2 tsp salt
1 cup coconut milk
Crispy Tofu Croutons.
16 oz (454g) extra firm tofu approximately one pack
1 tsp smoked paprika
1/2 tsp cumin
1 tbsp olive oil & 1tbsp soy sauce
1 tsp lemon juice
Garnish

Direction 


1 cup coconut milk full fat
dill
Freshly ground black pepper
1. Preheat the oven to 400 °F (200 °C).
2. In a large pot, bring 8 cups of water to a boil.
3. Add sliced cauliflower, carrots, and ginger to the pot. Cook for about 20
minutes on medium-high heat until the vegetables are thoroughly cooked
through and are very soft.
4. Cut the tofu into pieces and place in a bowl. Sprinkle with seasoning and mix to
combine.
5. Place the sliced tofu onto the parchment paper-lined sheet and bake for 20
minutes until crispy.
6. Turn the heat off, let the soup completely cool down.
7. With the help of immersion blender, blend the soup until pureed.
8. Put the soup back on the heat, stir in turmeric, coconut milk, and pepper.
9. Combine the soup and cook for another 5 minutes, turn off the heat.
10. Garnish with cilantro, coconut milk and herbs,

 enjoy!


Per Serving:


471 calories; 34g fat; 9.5g carbohydrates; 32.7g protein .

Cheesy Cauliflower & Bacon Soup


Servings: 6 / Prep Time: 11 mins / Cook Time: 25 mins Total Time: 36 mins

Ingredients 


¼ cup olive oil
1 tsp minced garlic
1 medium head cauliflower, chopped
2 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 ½ cups shredded cheddar cheese
1 tsp xanthan gum
4 tbsp bacon bits

Direction 


1. In a shallow pan, add ¾ of the oil and heat it on medium heat.
2. Add garlic to the pan and cook until fragrant.
3. Stir in the cauliflower to the pan. Add the chicken broth and water to the ban
and bring to a boil.
4. Stir frequently, when the vegetable is boiling, stir in the heavy cream, reduce
the heat.
5. In a mixing bowl, combine the rest of your oil and xanthan gum.
6. Drop the slurry into the soup and stir. It will start to thicken.
7. Stir in the cheese to the soup and whisk to melts in the soup.
8. Stir in the bacon and serve!

Per Serving:


343.33 Calories, 28.7 Fats, 4.43g Carbohydrates, 16.89g Protein


Instant Pot Salsa Chicken Soup


Servings: 7 / Prep Time: 5 mins / Cook Time: 30 mins Total Time: 35 mins

Ingredients 


16 oz (450g) boneless skinless chicken breasts
3 cups of low sodium chicken broth
8 oz (225g) cream cheese
1 1/2 cups mild salsa
4 tsp taco seasoning mix
For topping
1/2 cup shredded cheddar cheese
1 avocado, thinly sliced or diced
2 tbsp chopped cilantro or parsley

Direction 

1. Cut the cream cheese into 8 cubes. Set aside and allow to soften while the
recipe is being prepared.
2. Add chicken broth, salsa, and taco seasoning mix to the pressure cooker pot.
Stir together until well-mixed.
3. Add chicken breasts to the pot, submerging them in the liquid.
4. Secure and seal the lid. Cook for 25 minutes at high pressure, when the cooking
time over, release the pressure naturally.
5. Uncover and transfer only the chicken breasts to a plate.
6. Add softened cream cheese and 1 cup of hot liquids from the pressure cooker
pot to a heatproof bowl. Combine for a few minutes until smooth. Add the
cream cheese mixture into the pot and whisk it in.
7. Turn the instant pot on the saute mode for medium heat. Shred the chicken and
stir in the pot.
8. Let the soup boil for a few minutes, stirring frequently. Turn off the saute mode.
9. Serve in bowls and top with avocado, cheddar cheese, and cilantro.

Per Serving:


310 calories; 20g fat; 8.5g carbohydrates; 23g protein

Low Carb Sausage Vegetable Soup


Servings: 6 / Prep Time: 11 mins / Cook Time: 35 mins Total Time: 46 mins

Ingredients 


2 tbsp olive oil
1 cup diced onions
2 cups diced carrots
1 pound sweet or spicy sausage
4 cloves of garlic, chopped
1 tsp salt
1/4 tsp black pepper
4 cups chicken stock
1 (15-ounce can) diced tomatoes
10 oz (280g) baby spinach
2 bay leaves
4 sprigs fresh thyme

Direction 


1. Add the oil to a shallow pot over medium-low heat.
2. Add the onion in the heated oil for a few seconds until fragrant.
3. Add thyme and bay leaves and stir—season with salt and pepper.
4. Stir in the chopped carrots in the oil and cook for 6-8 minutes until the carrot
and onion are soft.
5. Stirn in the sausage, cook and breaking up with a wooden spoon and cooking
until no longer pink. Stir in the garlic to the pot and cook for a few seconds
more.
6. Add the chicken stock and the can of diced tomatoes, then add the spinach
leaves stirring into the broth to wilt.
7. Simmer for 20 minutes.
8. Remove the bay leaves and the thyme sprigs, season with more salt and pepper
to taste if needed and serve.

Per Serving:


176 calories; 7.6g fat; 7.7g carbohydrates; 19.8g protein

Sausage and Kale Soup


Servings: 6 / Prep Time: 11mins / Cook Time: 20 mins / Total Time: 36 mins

Ingredients 



16 oz (450g). ground sweet Italian sausage
1 tbsp. butter
1 medium yellow onion, chopped
1 medium carrot, peeled and diced
2 cloves garlic, crushed
2 tbsp. red wine vinegar
1 tsp. dried oregano, 1tsp dried basil
1 tsp. dried rubbed sage
¼ to ½ tsp. crushed red pepper flakes
4 cups low-sodium chicken broth
1 cup heavy cream
½ medium head cauliflower, cut into small florets
3 cups kale, chopped
Sea salt & black pepper to taste

Direction 


1. Heat a large shallow pot or Dutch oven over medium-high heat. Add in ground
sausage, breaking up the meat. Cook, stirring for about 4-6 minutes until
browned and cooked through.
2. Transfer the cooked sausage lined plate, discard dripping.
3. Add butter to the pot and melt the butter over medium heat. Add sliced onion
and carrot.
4. Cook until the onion is translucent. Stir in the garlic to the pot and cook until
fragrant.
5. Pour in red wine vinegar and scrape the browned bits.
6. Add in basil, oregano, sage and red pepper flakes, broth, and heavy cream into
the pot. Increase heat to medium-high.
7. When the soup is coming to a simmer, add cauliflower and reduce the heat to
medium-low. Simmer with lid off until cauliflower is fork-tender, about 8-10
minutes. Stir in cooked sausage and kale.
8. Cook for about 1 to 2 minutes. Season with salt and pepper.

Per Serving:


298 Calories, 24g Fats, 6g Carbohydrates, 16g Protein

Creamy Chicken Mushroom Soup


Servings: 8 / Prep Time: 11 mins / Cook Time: 23 mins Total Time: 34 mins

Ingredients 


2 tbsp unsalted butter
1 large sweet onion, peeled and chopped
1 cup chopped celery
5-6 cloves garlic, peeled and minced
18 oz(510g) sliced mushrooms, mixed varieties
1 tsp fresh chopped rosemary
1 tsp dried thyme
1/3 cup dry sherry
1 pound boneless chicken breast
8 cups chicken broth
2/3 cup heavy cream
1 tbsp arrowroot
1/4 cup chopped parsley
Salt and pepper

Direction 


1. In a large soup pot over medium heat, add butter and melt.
2. Once the butter melted, stir in the onion, garlic, and celery and saute for 2-3
minutes until soft.
3. Stir in the mushrooms, rosemary, and thyme. Cook until the mushrooms soften
and cook down.
4. Deglaze the pot with dry sherry, pour in the chicken broth, salt, pepper, and
whole chicken breasts. Reduce the heat and simmer for 10-15 minutes until
chicken cooked through.
5. Place the chicken onto a cutting board and cut into bite-size pieces.
6. Combine the arrowroot and heavy cream until smooth and pour in the soup pot.
7. Simmer and cook until thickened, add the sliced chicken back into the soup pot.
8. Stir in parsley, adjust the seasoning, serve hot.

Per Serving:


215 Calories, 12g Fats, 9g Carbohydrates, 16g Protein


Smoked Salmon Chowder


Servings: 6 / Prep Time: 11 mins / Cook Ttime: 15 mins Total Time: 25 mins

Ingredients 


2 tbsp salted butter
¼ cup chopped onion
1 stalk celery chopped
½ tsp salt
1 clove garlic minced
1½ cups chicken broth
1 tbsp tomato paste
4 oz (85g) cream cheese
1½ cups heavy whipping cream
6 oz (170g) smoked salmon hot smoked, chopped
2 tbsp capers
2 tbsp chopped red onion

Direction 

1. Melt the butter over medium heat and add the celery and onion, season with
salt. Sauté until the vegetables are tender for about 5 minutes.
2. Add the onion and cook until fragrant, another minute. Pour in the chicken
broth and the tomato paste and bring to a simmer, whisking to combine well.
3. Put the cream cheese and the hot broth mixture to a blender. Blend until
smooth. Return to the saucepan and add the salmon, cream, and capers.
Simmer the soup over medium-low heat, to warm through.
4. Sprinkle each serving with chopped red onion.

Per Serving:

373 calories; 31.4g fat; 4.6g carbohydrates; 12.9g protein

Chicken Cordon Bleu and Kale Soup

Servings: 6 / Prep Time: 11 mins / Cook Time: 20 mins Total Time: 21 mins

Ingredients 


6 small strips bacon
2 cups heavy whipping cream
6 oz (170g) cream cheese
1 tbsp butter
2 cups chicken stock
2 cups shredded Swiss cheese
1 cup cubed ham
6 oz (170g) shredded chicken breast
2 cups chopped kale, stems removed

Direction 


1. Fry the bacon in a pot over medium-low heat until crisp. Roughly crumbed the
bacon and set aside, reserve some crumbled bacon for garnish.
2. In a large shallow soup pot, pour in the heavy cream, cream cheese, and butter
and melt
3. Over medium heat. Pour the broth and bring to a boil.
4. Stir in the shredded swiss cheese and whisk until melts completely.
5. Add the cubed ham, ¾ of the bacon and chicken, and bring again to a boil.
6. Add in the kale and cook the soup uncover for about 10 minutes or until
beginning to soften.
7. Serve hot and garnish with the remaining bacon.

Per Serving:


580.17 Calories, 50.74g Fat, 3.93g Carbohydrates, 27.43g Protein . 

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