I’m in New York City this week (I’ll be at Foodiecon this weekend!) and it’s reminding me just how perfect the city is in October. Fully living out late 90s romcom vibes this week, and today’s soup round up couldn’t have come at a better time to match it.
Soup is extremely cozy, but it’s also practical. Easy to prep, freeze, and enjoy later when you don’t have time to cook! I like to freeze servings in silicone molds and pop them out whenever I need them. So choose a few from today’s post and do some prep!
ICYMI: on the eat goood instagram today we have a quick reheating video taking a soup from fully frozen to warm and cozy so you can see how I do it.
tools that make soup easier (+ fun!)
A good pot — A stainless steel pot or enameled cast iron Dutch oven ensures even cooking, and both are large enough to hold a big batch of soup (6 quarts). Most soups can be adapted for a slow cooker to save on active cook time.
Blended soups — An immersion blender is a handy tool that lets you avoid transferring hot soup to a blender. Use it right in your pot, but mind any splatter.
Serving dishes — These soup mugs come with serving dishes to avoid heat rings on your tables. If you’re looking to add a bit of whimsy to your soup, may we recommend a dinosaur ladle?
Freezer molds will change your life—Once you freeze soup in individual servings, you won’t want to go back. Glass containers are an alternative and work well for refrigeration, too. For best results, store after the soup has cooled.
shortcuts to save time
Pick up mirepoix — A pre-chopped mix of onion, carrots, and celery, or bagged frozen vegetables, are a huge time saver. If you’re looking to save money, buy fresh, whole veggies. Take what you need!
Aromatics — Frozen crushed garlic and ginger are ideal for skipping mincing; bonus points for the pre-measured cubes! Trader Joe’s has great options for both.
Rotisserie chicken saves lives — Or shred chicken using a stand mixer or handheld electric mixer and save your wrists the workout.
Dried herbs > fresh herbs — Lucky for us, dried herbs are the best for warm soups. I love fresh herbs, but dried keep their fresh flavor for longer (and cost less!).
Swap potatoes for pasta (or rice) — If a recipe calls for any kind of potato, you can easily swap it for orzo or rice. Get the carb without the peeling and chopping!
flavor boosts
Upgrade with toppings — Toppings are an opportunity to add texture to your soup, which is especially delish with a creamy blended soup. Add cheese, homemade croutons, tortilla strips, toasted pumpkin seeds, cornbread, or a drizzle of olive oil. Athena Eats Goood likes to squeeze lemon over her parsley before adding it to chicken noodle soup for an acidic pop.
Roast your veggies — Flavor is color, so caramelizing your veggies really well before adding to a blended soup is key for enhanced flavor and sweetness. This applies to squash, potatoes, peppers… anything you’re blending into a creamy soup.
My foolproof roasting recipe: Preheat oven to 400ºF, coat your veg in olive oil, salt, and pepper, spread out on a baking sheet, or place (cut-side down) and bake for up to 40 minutes. Monitor for fork-tender and browned edges.
Fresh veggies — If you prep your soup ahead, cook your veggies 80% of the way so they don’t turn mushy each time you reheat it. Blended soups are a great way to avoid mushy veg if you’re worried about the reheating process.
high-protein soup
dinner-party-worthy soup
pantry clean-out soups
spicy sausage white bean and kale soup (also pg. 172 in Don’t Think About Dinner)
creamy wild rice and mushroom soup (also pg. 222 in Don’t Think About Dinner)
Browse more soup favorites in the eat goood recipe index.
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I hope you try out one of these soup recipes this week and don’t forget to send pics in our chat if you do! I’ll see ya Friday for our next dinner plan for October and a brand new subscriber bonus recipe 💖
I'm a soup girl all year round, so I love any kind of soupy content. 🥣 This recipe list is for me! Thank you for sharing! 😊
Jenn - did you create a PDF of these recipes too?