Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice
down the center and scoop the pulp out of each potato and add to celery and water. Add milk. Butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top.
You may also add chives (from the top of the green onions), bacon pieces and sour cream. The soup recipe is ready to serve...nice ! Enjoy the soup hot !
Of course! This is a wonderfully refreshing and simple soup, perfect for a hot day. It's found in many cuisines, from Turkish cacık and Greek tzatziki (when served thinner) to Persian mast-o-khiar.
This recipe focuses on a classic, creamy, and herbaceous version that is easy to make and incredibly satisfying.
Classic Cold Cucumber and Yogurt Soup
This soup is all about using fresh, high-quality ingredients. The key steps are properly preparing the cucumber to avoid a watery soup and letting it chill long enough for the flavors to meld beautifully.
Yields: 4-6 servings
Prep time: 15 minutes
Chill time: At least 2 hours
Ingredients
1 large English cucumber (or 2 Persian cucumbers), about 12-14 inches long
1 tsp kosher salt, plus more to taste
2 cups plain full-fat Greek yogurt (5% fat or higher is best for creaminess)
2 tbsp fresh dill, finely chopped (plus more for garnish)
1 tbsp fresh mint, finely chopped (optional, but recommended)
½ to 1 cup cold water or ice-cold buttermilk, to thin
Freshly ground black pepper, to taste
Extra virgin olive oil, for drizzling
Garnish options: a sprinkle of paprika or sumac, a few small cucumber dice, toasted walnuts.
Instructions
Prepare the Cucumber: Wash the cucumber. There's no need to peel an English cucumber as the skin is thin and adds color. Grate the cucumber on the large holes of a box grater into a colander set over a bowl.
Remove Excess Water: Sprinkle the grated cucumber with 1 teaspoon of salt and toss to combine. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of water. Now, gather the cucumber in your hands (or in a clean cheesecloth or nut milk bag) and squeeze firmly over the sink until you've removed as much liquid as possible. This is the most important step for a creamy, not watery, soup.
Combine the Base: In a large bowl, whisk together the Greek yogurt, minced garlic, lemon juice (or vinegar), chopped dill, and chopped mint (if using) until smooth and well combined.
Add the Cucumber: Stir the squeezed, grated cucumber into the yogurt mixture.
Thin the Soup: Gradually whisk in the cold water (or buttermilk), starting with ½ cup, until the soup reaches your desired consistency. It should be pourable, like a thin pancake batter. Add more liquid if needed.
Chill Thoroughly: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This step is crucial. It allows the flavors of the garlic and herbs to mellow and infuse the yogurt.
Final Seasoning and Serve: Once fully chilled, give the soup a good stir. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if needed. The flavors will be more muted when cold, so don't be shy.
Garnish and Enjoy: Ladle the cold soup into bowls. Drizzle each serving with a good swirl of extra virgin olive oil and a sprinkle of fresh dill. Add a pinch of paprika or sumac for a touch of color and warmth, if you like.
Tips for Success
Use Full-Fat Yogurt: Low-fat or non-fat yogurt can result in a thin, sour-tasting soup. Full-fat Greek yogurt provides the best creamy texture and rich flavor.
Don't Skip Squeezing: Reiterating this because it's key! Squeezing the water out of the cucumber prevents your soup from becoming diluted and bland.
Grate the Garlic: Using a microplane to grate the garlic creates a smooth paste that incorporates seamlessly into the soup, avoiding any harsh, raw bites.
Make-Ahead: This soup is a fantastic make-ahead dish. It actually tastes better the next day. Just keep it refrigerated and give it a good stir before serving.
Variations to Try
Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the yogurt base.
More Herbs: Feel free to add other soft herbs like fresh parsley, chives, or even a little cilantro.
Add a Savory Note: A pinch of ground cumin or a very finely minced shallot can add a lovely depth of flavor.
For a Little Crunch: Top with toasted, chopped walnuts, pistachios, or even sunflower seeds for a contrasting texture.
Use Buttermilk: Substituting all or part of the water with cold buttermilk will give the soup an even more pronounced tangy flavor.
Of course! Barbecued Bean Soup is a fantastic, hearty dish that takes all the sweet, smoky, and tangy flavors of classic baked beans and turns them into a satisfying, spoonable meal. It's perfect for a chilly evening and a great way to use up leftover barbecue.
This recipe is designed to be a complete meal in a bowl, but it's also incredibly flexible.
Hearty Barbecued Bean Soup
This soup is rich, smoky, and deeply flavorful. The secret is building layers of flavor just like you would for a pot of chili or a batch of baked beans, then adding enough broth to turn it into a soup.
1 tsp liquid smoke (optional, for a more intense smoke flavor)
½ tsp black pepper
Salt to taste (start with ½ tsp, as beans and broth are salty)
Instructions
Brown the Meat: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over. Drain off most of the excess fat, leaving about a tablespoon in the pot.
Sauté the Aromatics: Add the chopped onion and bell pepper (if using) to the pot. Sauté for 5-7 minutes, until the onion has softened and become translucent. Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the Pot: Pour in about ½ cup of the broth and use your spoon to scrape up any browned bits from the bottom of the pot. This is where a ton of flavor is!
Combine the Soup Base: Add the remaining broth, ketchup, water, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, liquid smoke (if using), and black pepper. Stir everything together until well combined.
Add the Beans: Add all four rinsed and drained cans of beans to the pot. Stir gently to combine.
Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld together. For an even better flavor, simmer for 45-60 minutes.
Final Seasoning: After simmering, taste the soup and adjust the seasoning. You might need more salt, a pinch more sugar for sweetness, or another dash of vinegar for tang. Remember, the flavors will be more muted when hot, so don't be afraid to season boldly.
Serve: Ladle the hot soup into bowls and add your favorite toppings.
Tips for Success
On the Beans: Using a mix of beans creates a wonderful variety of textures and colors. If you only have two or three types, that's perfectly fine. Just make sure to rinse and drain them well to remove excess sodium and starch.
For a Thicker Soup: If you prefer a thicker, chili-like consistency, you can use an immersion blender to briefly pulse the soup 3-4 times. This will break down some of the beans and create a creamier base while still leaving plenty of texture.
The Flavor is a Balancing Act: Barbecue is a balance of sweet, tangy, and smoky. Taste your soup before serving and adjust to your preference. More brown sugar for sweetness? More vinegar for tang? More smoked paprika for smoke? Make it your own!
Make-Ahead Friendly: This soup is even better the next day! The flavors continue to develop overnight. Store it in an airtight container in the refrigerator for up to 4 days.
Variations & Add-Ins
Use Bacon: Cook 4-6 slices of chopped bacon until crisp. Remove the bacon, then use the rendered fat to sauté the aromatics. Add the crispy bacon back in at the end.
Use Leftover Pulled Pork or Brisket: This is a game-changer. Stir in 1-2 cups of chopped, leftover smoked meat during the last 10 minutes of simmering to heat through.
Add Some Heat: Include a diced jalapeño with the onions, or add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
Vegetarian Version: Simply omit the ground beef. You can add an extra can of beans or a cup of corn or mushrooms for more substance. Use vegetable broth.
Add Other Veggies: A cup of frozen corn or some chopped mushrooms can be added along with the beans.
Serving Suggestions
This soup is a meal on its own, but it's even better with:
A slice of warm cornbread for dipping.
A dollop of sour cream or Greek yogurt.
Shredded sharp cheddar cheese.
Freshly chopped scallions or chives.
Pickled jalapeños or fresh sliced jalapeño.
Enjoy this wonderfully comforting and flavorful soup
Of course! A creamy, rich potato and cheddar soup is the ultimate comfort food. The key to a truly great one is getting the texture perfectly smooth and velvety, with a robust cheese flavor that isn't greasy or grainy.
This recipe includes a few simple techniques to guarantee a perfect result every time.
Creamy Potato and Cheddar Soup
This soup is rich, hearty, and deeply satisfying. It's like a loaded baked potato in a bowl. The secret is in creating a stable base and adding the cheese correctly.
Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 35-40 minutes
Ingredients
4 tbsp unsalted butter
1 large yellow onion, chopped
2 cloves garlic, minced
¼ cup all-purpose flour
6 cups chicken or vegetable broth, low-sodium recommended
2 lbs potatoes, about 4-5 medium potatoes, peeled and diced into ½-inch cubes (a mix of Russet and Yukon Gold is ideal)
Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
Make the Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly with a wooden spoon or whisk and cook for about 1-2 minutes. This cooks out the raw flour taste and will thicken the soup.
Build the Soup Base: While whisking continuously, slowly pour in the chicken or vegetable broth. Whisk until the flour mixture is fully dissolved and there are no lumps.
Cook the Potatoes: Add the diced potatoes, 1 tsp of salt, ½ tsp of pepper, and the optional pinch of nutmeg to the pot. Bring the soup to a boil, then reduce the heat to a steady simmer. Cover and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
Create the Creamy Base (The Secret Step): Once the potatoes are tender, use a potato masher to roughly mash about half of the potatoes directly in the pot. This will release their starches and naturally thicken the soup, giving it a rustic, hearty texture. For an even smoother soup, you can use an immersion blender to briefly pulse the soup 3-4 times.
Temper and Add the Cheese: Crucial Step: Reduce the heat to the lowest setting. The soup should be hot, but not simmering or boiling. Gradually add the shredded cheddar cheese in handfuls, stirring until each handful is completely melted before adding the next. Stirring constantly and keeping the heat low prevents the cheese from becoming oily or grainy.
Finish the Soup: Once all the cheese is melted, stir in the warmed heavy cream (or milk) and the optional Dijon mustard or Worcestershire sauce. Stir to combine.
Final Seasoning: Taste the soup carefully. Since cheddar cheese and broth can be salty, you may not need much more salt. Add more salt and pepper as needed until it tastes perfect to you.
Serve: Ladle the hot soup into bowls and add your favorite toppings.
Tips for Success
Shred Your Own Cheese! This is the most important tip. Pre-shredded cheeses are coated in cellulose and anti-caking agents that prevent them from melting smoothly, often resulting in a gritty texture. Buy a block of sharp cheddar and shred it yourself.
Don't Boil the Cheese: Adding cheese to a boiling liquid will cause the fat to separate and the proteins to tighten up. Always reduce the heat to low before adding cheese.
The Potato Trick: Using a mix of starchy Russet potatoes (for thickening) and waxy Yukon Golds (for texture and buttery flavor) gives you the best of both worlds.
Warm the Cream: Adding cold cream or milk to a hot soup can cause it to curdle. Warming it slightly first helps it incorporate seamlessly.
Variations & "Loaded" Toppings
This soup is a fantastic base for customization. Serve it plain or turn it into a fully loaded baked potato soup.
To Make "Loaded" Potato Soup, Add:
Crispy Bacon: Cook 6-8 slices of bacon until crisp, crumble, and stir into the soup or use as a topping.
Sour Cream or Greek Yogurt: A dollop on top adds a cool, tangy contrast.
Fresh Chives or Green Onions: Thinly sliced for a fresh, sharp bite.
Extra Shredded Cheese: Because more cheese is always a good idea.
Other Variations:
Add Broccoli: Add 1-2 cups of small broccoli florets during the last 5 minutes of simmering the potatoes.
Add Cauliflower: Substitute half of the potatoes with cauliflower for a lighter version.
Spicy It Up: Add a pinch of cayenne pepper, some diced jalapeños with the onions, or use Pepper Jack cheese.
Add Beer: For a "pub-style" soup, replace 1 cup of the broth with a light-colored beer (like a lager or pilsner) and add it after cooking the flour.
Enjoy this wonderfully rich and comforting bowl of goodness
Here is a recipe for a classic, velvety, and deeply flavorful Cream of Pumpkin Soup. This recipe focuses on building layers of flavor for a soup that is far better than anything from a can.
Classic & Creamy Pumpkin Soup
This soup is the essence of autumn in a bowl. It's surprisingly simple to make, relying on the slow-sautéed aromatics and a careful balance of spices to create a rich, comforting, and elegant dish.
Sauté the Aromatics: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 8-10 minutes. You want to cook it slowly to draw out its sweetness, not brown it.
Bloom the Spices: Add the minced garlic, chopped sage, nutmeg, and optional cinnamon. Cook for another 1-2 minutes, stirring constantly, until fragrant. This step "blooms" the spices, deepening their flavor.
Combine and Simmer: Add the pumpkin puree to the pot and stir to combine with the aromatics. Cook for 2-3 minutes to toast the pumpkin slightly. Then, gradually pour in the broth, whisking constantly to create a smooth, lump-free mixture.
Gentle Simmer: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 15-20 minutes. This allows all the flavors to meld together beautifully.
Blend the Soup: This is the key to a creamy texture. You have two options:
Immersion Blender: The easiest method. Simply insert the blender directly into the pot and blend until the soup is completely smooth and velvety.
Standard Blender: Let the soup cool for a few minutes. Carefully ladle the soup into a blender in batches, never filling the blender more than halfway. Remove the small cap from the blender lid and cover the opening with a folded kitchen towel (this allows steam to escape and prevents explosions). Blend each batch until perfectly smooth.
Finish with Cream: Return the blended soup to the pot (if you used a standard blender). Place the pot over low heat. Stir in the heavy cream, the optional maple syrup, and the apple cider vinegar. Heat gently until the soup is warmed through, but do not let it boil, as this can cause the cream to separate.
Season and Serve: Taste the soup and season generously with salt and pepper until the flavors pop. Ladle the hot soup into bowls and add your favorite garnishes.
Tips for Success & Variations
Pumpkin Puree is Key: Be absolutely sure you are using 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
For Extra Creaminess (Dairy-Free): Add one peeled, chopped Yukon Gold potato along with the onions in step 1. It will break down during simmering and make the soup incredibly creamy. You can also use full-fat canned coconut milk instead of heavy cream.
Flavor Boost: Add one peeled, chopped apple or pear (like a Bosc or Anjou) along with the onions for a lovely, subtle sweetness.
A Little Kick: Add a pinch of cayenne pepper or red pepper flakes along with the other spices for a gentle warmth that contrasts the sweetness.
Make it Vegan: Use olive oil or coconut oil instead of butter, vegetable broth, and full-fat coconut milk instead of heavy cream.
Storage: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
Here is a recipe for a truly luxurious and comforting Cream of Onion Soup. This is not the brothy, cheese-topped French Onion Soup, but rather a smooth, velvety, and deeply savory purée that makes for an elegant starter or a satisfying light meal.
Rich & Velvety Cream of Onion Soup
The secret to this soup's incredible depth of flavor is taking the time to slowly caramelize the onions. This process transforms their sharp bite into a sweet, jammy richness that forms the heart of the soup.
Caramelize the Onions: In a large pot or Dutch oven, melt the butter with the olive oil over medium-low heat. Add the thinly sliced onions, the 1 tsp of salt, and the optional sugar. Stir to coat the onions evenly. Cook, stirring every 5-10 minutes, for 30-40 minutes until the onions are very soft, deep golden brown, and sweet. Be patient—this is the most important step for building flavor. If they start to stick or burn, reduce the heat and add a splash of water.
Bloom the Aromatics: Add the minced garlic and fresh thyme to the pot with the caramelized onions. Cook for 1-2 minutes, stirring constantly, until fragrant.
Make the Roux: Sprinkle the flour over the onion mixture. Stir constantly for about 1-2 minutes to cook the raw flour taste out. This will form a thick paste (a roux) that will thicken the soup.
Deglaze the Pot: Slowly pour in the white wine or sherry, whisking continuously to scrape up any browned bits (the "fond") from the bottom of the pot. Let it bubble and simmer for 2-3 minutes until the liquid has reduced slightly.
Add Broth and Simmer: Gradually pour in the chicken or vegetable broth, whisking as you go to ensure a smooth, lump-free soup. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for another 15-20 minutes to allow all the flavors to meld.
Blend the Soup: Remove the pot from the heat and let it cool slightly for a few minutes.
Immersion Blender: Insert the blender directly into the pot and blend until the soup is completely smooth and velvety.
Standard Blender: Carefully ladle the soup into a blender in batches, never filling the blender more than halfway. Remove the small cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend until perfectly smooth.
Finish with Cream: Return the blended soup to the pot (if using a standard blender). Place the pot over low heat. Stir in the heavy cream, the pinch of nutmeg, and the black pepper. Heat gently until the soup is warmed through, but do not let it boil, as this can cause the cream to separate.
Season and Serve: Taste the soup and add more salt and pepper as needed. Ladle into bowls and garnish with your choice of toppings.
Tips for Success & Variations
The Right Onions: Yellow onions are the best choice here as they become beautifully sweet when cooked. Sweet onions (like Vidalia) also work well.
For Extra Body: For an even thicker and creamier soup (without more cream), peel and dice one Yukon Gold potato and add it to the pot along with the onions in step 1. It will break down and blend into the soup, adding natural creaminess.
Make it Dairy-Free: Use olive oil instead of butter, vegetable broth, and a can of full-fat coconut milk instead of heavy cream. For the roux, you can use a gluten-free flour blend or omit the flour and thicken the soup at the end with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
A Touch of Smokiness: Add a pinch of smoked paprika along with the garlic for a subtle, smoky depth.
Make-Ahead: This soup is a fantastic make-ahead dish. It can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop. Reheat gently on the stovetop. You can also freeze it for up to 3 months.
Enjoy this wonderfully comforting and elegant soup
Bouillabaisse is the legendary seafood stew of Marseille, a dish that is both humble and spectacular. Its soul is a rich, saffron-infused broth, built from the very fish and shellfish that are served within it.
This recipe is designed to be approachable for the home cook while staying true to the spirit of this Provençal classic. It's a perfect dish for a special occasion or a leisurely weekend meal.
Authentic Provençal Bouillabaisse
The magic of bouillabaisse lies in the quality of the seafood and the depth of the broth. The key is using a variety of fish and shellfish, including some less expensive, bony fish to create a rich fumet (broth).
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
A Note on the Fish
Traditionally, bouillabaisse uses rockfish, sea robin, and other local Mediterranean fish. For a more accessible version, use a mix of the following:
For the Broth (Flavor Base): Ask your fishmonger for fish heads and bones (from snapper, sea bass, or halibut are excellent). This is non-negotiable for a deep flavor.
For the Stew (to be eaten):
Firm, Meaty Fish: 1 lb monkfish, halibut, or sea bass, cut into 2-inch chunks.
Flaky Fish: 1 lb cod, haddock, or snapper, cut into 2-inch chunks.
Optional: ½ lb large shrimp or langoustines, peeled and deveined (save the shells for the broth!).
Ingredients
For the Broth:
¼ cup extra-virgin olive oil
2 leeks (white and light green parts only), thinly sliced and well-rinsed
1 large fennel bulb, chopped
1 large onion, chopped
4-6 cloves garlic, thinly sliced
1 (28-ounce / 794g) can whole peeled tomatoes, crushed by hand
1 cup dry white wine (like a Sauvignon Blanc or Provence rosé)
6 cups fish stock or clam juice (or a combination)
1 large strip of orange zest
1 bay leaf
4 sprigs fresh thyme
1 generous pinch of saffron threads (about ½ tsp)
1 tsp fennel seeds, lightly crushed
1 tsp salt (or to taste)
½ tsp freshly ground black pepper
Fish heads and bones (about 1 lb)
For the Rouille (Garlic-Saffron Mayonnaise):
1 small potato (about 6 oz), peeled and cubed
2-3 cloves garlic, peeled
1 large egg yolk, at room temperature
A pinch of the saffron threads (soaked in 1 tsp of warm water)
Pinch of cayenne pepper
½ cup neutral oil (like grapeseed or sunflower)
2 tbsp extra-virgin olive oil
Salt and lemon juice to taste
For Serving:
1 baguette, sliced and grilled or toasted into croutons
Instructions
Part 1: Make the Broth
Sauté the Aromatics: In a very large pot or Dutch oven, heat the ¼ cup of olive oil over medium heat. Add the leeks, fennel, and onion. Cook, stirring occasionally, until very soft and translucent, about 10-12 minutes. Do not let them brown.
Add Flavor: Add the sliced garlic, fennel seeds, bay leaf, and thyme sprigs. Cook for another 2 minutes until fragrant.
Deglaze and Simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes to cook off the alcohol.
Build the Broth: Add the crushed tomatoes, fish stock, orange zest, salt, pepper, and the saffron threads. Stir everything together.
Add the Fish Bones: Add the fish heads and bones (and shrimp shells, if using) to the pot. Bring the broth to a gentle simmer. Once simmering, reduce the heat to low, partially cover, and let it cook for at least 30-40 minutes. The broth will become incredibly fragrant and richly flavored.
Strain the Broth: This is a crucial step for a refined soup. Set a large bowl in the sink and place a fine-mesh sieve lined with cheesecloth over it. Carefully ladle the broth through the sieve. Discard the solids. You should be left with a beautiful, clear, golden-orange broth.
Part 2: Make the Rouille
While the broth is simmering, boil the potato and garlic cloves in a small pot of salted water until the potato is very tender, about 15 minutes. Drain well.
In a food processor, combine the cooked potato and garlic. Pulse until smooth.
Add the egg yolk, the saffron (with its soaking water), and a pinch of cayenne. With the processor running, very slowly drizzle in the neutral oil, followed by the olive oil, until the mixture is thick and emulsified, like mayonnaise.
Season the rouille with salt and a squeeze of lemon juice to taste. Set aside.
Part 3: Cook the Seafood and Assemble
Cook the Shellfish: Return the strained broth to the pot and bring it to a steady simmer over medium heat. Add the mussels and/or clams. Cover the pot and cook for 4-6 minutes, or until the shells have opened. Discard any that remain closed.
Cook the Fish: Gently add the chunks of firm fish (monkfish/halibut) to the simmering broth. Cook for 3 minutes. Then, add the flakier fish (cod/snapper) and the shrimp (if using). Cook for another 3-4 minutes, or until all the fish is just cooked through and opaque. Be careful not to overcook it.
Serve Immediately: Arrange the fish and shellfish in large, warm soup bowls. Ladle the hot broth over the seafood.
Garnish: Spread a generous dollop of the rouille onto a crouton or a slice of grilled baguette. Float the rouille-topped crouton on top of the soup. Serve with extra croutons on the side.
