I love remaking some of my favorite restaurant dishes! It’s always a challenge to find the right combination of flavors that let me have my restaurant favorites anytime I want! Surin is a popular Thai restaurant down South, and people love their Coconut Tofu Soup that comes complimentary with each of their Thai dishes.

Even if you’ve never eaten at Surin or had Thai food, you’re going to love this fresh, homemade Thai soup. It’s creamy, full of earthy flavors, and you can add your favorite protein, like shrimp, chicken, or tofu, to make it even more filling. It’s also really delicious when served over a bowl of cooked rice!

Ingredients for Coconut Soup

Here’s what I add to my grocery list so I can make this delicious soup:

• Red Pepper oil or Chili Oil
• Lemongrass paste
• Fresh ginger, minced (or you can also use ginger paste)
• Garlic, minced
• Thai red curry paste
• Chicken stock
• Fish sauce
• Granulated sugar
• Unsweetened coconut milk
• Fresh lime juice
• Mushrooms (use shiitake mushrooms, cremini mushrooms, or whatever kind you like best)
• Green onions, diced
• Firm Tofu cut into small cubes (optional. I did not include.)

A full ingredient list is included in the printable recipe card, as well as substitution options and other notes, so make sure to check it out!

How to Make Thai Coconut Curry Soup

This soup is easy to make and is ready in just about 30 minutes! Here’s how to make it:

1. First, I heat the chili oil in a large soup pot on medium-low heat. Then I add lemongrass paste, ginger, and minced garlic. I cook this mixture while stirring constantly until the aroma fills the kitchen (about a minute or so). Then I add the red curry paste and cook while stirring for another 30 seconds.
2. Next, I add 3 cups of the chicken stock to the pot. I stir until the red curry paste fully dissolves. Then I turn it up to medium-high heat and add the remaining chicken stock, fish sauce, and the sugar. I bring this to a boil and, once it starts boiling, reduce the heat to low and let the soup simmer for about 20 minutes.
3. I add the mushrooms and add the firm tofu, if using. I cook it for five minutes. Then I stir in the coconut milk and lime juice and then let the soup cook for five more minutes. I remove any lemongrass stalks with a slotted spoon, top the soup with some diced green onions and/or fresh cilantro, and it’s ready to serve!

Recipe Notes and Substitutions

• For a less spicy soup, use half of the chili oil called for in the recipe. You could also leave it out completely and use olive oil instead.
• If you don’t have or don’t want to use lemongrass paste, you can use 6 fresh lemongrass stalks instead. Remove the lower bulb and outer sheath, then cut the lemongrass into 3-inch pieces. Add them to the pan when the recipe calls for the lemongrass paste, and remove them at the end of the cooking time.
• Lemon zest is an alternative to lemongrass, so you could use the zest of one lemon instead. However, I recommend the lemongrass if you want a more authentic flavor!
• Soy sauce can be used instead of fish sauce if needed.
• Use vegetable stock instead of chicken stock for a vegan Thai coconut soup. Or, if necessary, you can substitute chicken broth or vegetable broth for the stock.
• Serve over rice and add some shredded rotisserie chicken to it!

FAQs

Where do I find red curry paste and red pepper oil (or chili oil)?

I can find the Thai red curry paste and oils in the Asian section of regular grocery stores. If you have an Asian market in town, that’s also a great place to look. You can also use the Amazon affiliate links in the recipe card ingredient list if you can’t find them in your store.

How do I store leftover Thai Coconut Soup?

Once it cools completely, pour remaining soup into an airtight container and refrigerate for 3-4 days.

Can I freeze this Coconut Soup?

Yes, you can freeze it in any freezer-safe container! I love using these Souper Cubes for individual portions, or you can pour cooled soup into a freezer bag, then lay it flat to freeze. This helps it to thaw much more quickly.

You can thaw Thai Coconut Soup in the fridge overnight or on the counter for a few hours. Then heat in a saucepan until warmed through and serve!

More Soup Recipes You’ll Love

I love to make soup, especially in the fall and winter. Here are some of my favorite soup recipes I think you’ll enjoy:

• Turkey Pot Pie Soup is a great way to use up that leftover Thanksgiving turkey! This easy soup is filled with tender chopped turkey, sliced vegetables, a creamy pot pie gravy, and topped with easy pie crust cut-outs. This fun twist on a classic comfort food is a hearty recipe that’s perfect for a chilly fall or winter evening.
• This Creamy Chicken Mushroom Brie Soup is a wonderful way to use Brie cheese. It’s wonderful paired with wild mushrooms and earthy sage in this creamy soup.
• Broccoli Cheese Soup is a classic for a reason. Have a bowl of soup for lunch with a sandwich, or throw it in a bread bowl for a hearty meal!

If you tried this Thai Coconut Soup, I’d love to hear what you thought! Does it rival Surin’s? Leave me a note in the comments or a recipe review below. Enjoy!

I may earn a small commission from the affiliate links clicked on in this post. However, they will come at no additional cost to you and help with supporting my small business. Thank you! ❤️

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Thai Coconut Soup

Thai Coconut Soup is adapted after a favorite recipe from Surin Thai restaurants. With a coconut milk base and fresh ingredients, it's a flavor explosion!

Course Main Course

Cuisine Thai

Keyword Thai Coconut Soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 269kcal

Ingredients

• 2 teaspoons red pepper oil/ chili oil *See Note
• 3 tablespoons lemongrass paste *See Note
• 1 1/2 teaspoons fresh ginger minced or can use the same amount of ginger paste
• 1 garlic clove minced
• 3 tablespoons Thai red curry paste
• 6 cups chicken stock divided
• 3 tablespoons fish sauce
• 1 tablespoon granulated sugar
• 13 ounces unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 4 ounces mushrooms
• 2 green onions
• 14 ounces firm tofu, drained and cut into small cubes optional ( I did not include)

Instructions

• Heat the 2 teaspoons chili oil in a stockpot on medium-low heat. Add 3 tablespoons lemongrass paste, 1 1/2 teaspoons ginger and minced garlic clove. Cook while stirring constantly for 30-60 seconds until it becomes aromatic. Add 3 tablespoons red curry paste, and cook for an additional 30 seconds.
• Add 3 cups of chicken stock. Stir until the red curry paste dissolves. Increase the heat to medium and add the remaining stock, 3 tablespoons fish sauce, and 1 tablespoon sugar. Bring to a boil and once it starts boiling, reduce heat to low. Simmer for 20 minutes.
• Add 4 ounces mushrooms, and tofu cubes (if using). Cook for 5 minutes.
• Stir in coconut milk and lime juice. Cook for and additional 5 min. If you used the lemongrass stalks, remove them with a slotted spoon before serving.

Notes

• Use half the amount of the chili oil if you want a less spicy soup. You can also substitute olive oil. 
• If you choose not to use the lemongrass paste, you can use 6 lemongrass stalks. Remove the lower bulb & outer sheath and then cut into 3 inch pieces, and add to pan where it calls for the lemongrass paste. Remove them before serving.
• If you choose not to use either the lemongrass or the paste, you can use the zest of 1 lemon. However, I do highly recommend the lemongrass for a more authentic flavor. 
• The Thai red curry paste and red pepper oil / red chili oil can be found in the Asian section of your local grocery store or you can use the Amazon links in the ingredient list. 
• This is delicious served over rice! 
• Instead of tofu, you can add some shredded chicken to it. I recommend using some rotisserie chicken for added flavor!
• Store and freeze individual portions in these easy to use Souper Cubes!

Nutrition

Calories: 269kcal | Carbohydrates: 17g | Protein: 9g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 1061mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1232IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg

This post was originally published August 7, 2014. It has been updated in format and with pictures on March 26, 2026.

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What’s your favorite type of comfort food? One of mine is tomato soup, especially a deliciously creamy bisque. Then add in some cheesy tortellini and I’m weak in the knees. Serve it with a Roasted Red Pepper Caprese Grilled Cheese and Iceberg Wedge Salad or just with buttered slice of this delicious Italian bread or some Homemade Buttermilk Biscuits!

And what can be more of a hit in this house than a one-pot dish?

What’s the difference between a soup and a bisque?

You might be wondering, what makes a soup into a bisque? There isn’t a single definition of a bisque, but generally, bisques are thicker, creamy soups made with vegetables or seafood. The addition of heavy cream or milk makes a bisque more luxurious than a normal soup.

Ingredients for Tomato Tortellini Bisque

Most of the simple ingredients needed for this cheesy tortellini bisque are seasonings, so overall you really don’t need anything too fancy to pull this dish together.

• 32 ounces vegetable stock
• 28-ounce can of crushed tomatoes
• 1 ½ teaspoons Italian seasoning
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups heavy cream
• 19-ounce package of refrigerated cheese tortellini
• ½ cup shredded Parmesan cheese
• 4 fresh basil leaves, cut into ribbons

How to make Tomato Bisque with Tortellini

This creamy tomato soup comes together quickly and easily for the whole family to enjoy! Here’s how to make it:

1. First, choose a large pot for making your bisque. I like to use a large stock pot. Fill it with vegetable broth or stock, crushed tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper. Combine this all together and cook over medium heat for about 15 minutes, stirring occasionally.
2. If desired, use an immersion blender to puree the tomatoes into the soup.
3. Add the heavy cream and fresh tortellini, stirring to coat and combine. Cook for another 8-10 minutes or until tortellini is tender.
4. Ladle the tomato bisque into bowls, sprinkle with fresh Parmesan cheese, and top with fresh basil. Serve it with some warm garlic bread and a salad for a complete meal!

Recipe Variations

• Add crushed red pepper flakes for a spicy kick.
• Stir in some fresh baby spinach to add a little veggies to your bisque.
• Cook some Italian sausage and stir it into your bisque.

FAQs

How do I store leftover Tomato Tortellini Soup?

Once the soup cools completely, refrigerate any leftover bisque in an airtight container for 3-4 days. For longer storage, you can freeze it in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat tomato bisque, warm it on the stovetop or in the microwave until heated through!

Can I make Tomato Tortellini Bisque ahead of time?

While this creamy tortellini soup is delicious freshly made, it does thicken in the refrigerator and tastes even better the next day! You can make tomato bisque up to 3 days in advance, then reheat it gently on the stovetop until warmed through when ready to serve it.

Can I use frozen tortellini in this recipe?

Yes, you can use frozen cheese tortellini instead of fresh. I like this option because it’s usually a bit cheaper. Increase the cooking time in the second step by a few extra minutes.

Looking for more soup recipes? Try one of these next time:

Soup is one of my favorite things to make during the fall and winter months, so I’ve got a whole bunch of recipes for soup here on the blog. These are a few of my favorites:

• Broccoli Cheese Soup might be my favorite soup! Making it at home is even better than the restaurant versions, and it is amazing in a bread bowl!
• This Easy Vegetable Soup is the perfect mix of fresh and canned vegetables, making it easy to throw together on a busy day. Feel free to substitute your favorite veggies in this easily adaptable recipe.
• What to do with that leftover Thanksgiving turkey? Try making this Turkey Pot Pie Soup! I’ve adapted my favorite pot pie recipe by switching out the chicken for turkey, adding extra cheese, and making it into a soup. You’re going to love it!
• This fresh Tortilla Soup is a fun dish to make for a Mexican-inspired meal. It’s full of peppers, tomatoes, and just enough spice to wake you up!
• This isn’t the canned stuff. My homemade Cream of Mushroom Soup uses tender mushrooms cooked in a rich, creamy broth with a touch of brandy. This is luxurious comfort food at its finest!

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Tomato Tortellini Bisque

Tomato Tortellini Bisque is an easy and warm, comforting meal on a cold winter evening with a creamy sauce, rich tomato flavor, and spoonfuls of cheesy pasta!

Course Soup

Cuisine American

Keyword Tomato Bisque

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 639kcal

Ingredients

• 32 ounces vegetable stock
• 28 ounces crushed tomatoes
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 2 cups heavy cream
• 19 ounces refrigerated cheese tortellini
• 1/2 cup shredded Parmesan cheese
• 4 Fresh basil leaves cut into ribbons or chiffonade

Instructions

• In a large stock pot combine vegetable stock, crushed tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper over medium heat for 15 minutes. Stir occasionally.
• Add cream and tortellini. Cook for 8-10 minutes or until tortellini is tender.
• Sprinkle with Parmesan cheese, and top with fresh basil.

Notes

While this soup is delicious freshly made, it does thicken when left in the refrigerator overnight, and is even better the next day. It can be reheated in the microwave in individual bowls or stovetop in a pot over medium heat until hot and warmed through. 

Nutrition

Serving: 1serving | Calories: 639kcal | Carbohydrates: 55g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 1725mg | Potassium: 500mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1868IU | Vitamin C: 13mg | Calcium: 309mg | Iron: 4mg

This post was originally published in August, 2012. It has been updated in format and with pictures on December 20, 2023.

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Are you running around getting ready for Thanksgiving? Or are you the planner who has already been to the store, prepped everything, and has your feet kicked up watching a movie? Either way, I sure hope you have some good dishes picked out, like this Glazed Ham.

But do you ever plan what to do with all the leftover turkey? And I’m not talking about just turkey sandwiches. How about something different?

I decided to take my favorite chicken pot pie recipe, switch out the chicken for turkey, then make it into a soup. I made sure to keep this recipe simple and sweet though because I know you have a lot of preparation to do!​

So go ahead, make your list, and add these ingredients to it. Because you don’t want to miss out on making this on Friday with your Thanksgiving leftovers. Trust me!

Make This All Year Long

This recipe is not only perfect for leftovers, but you can make it with fresh turkey all year round! Pick up a small turkey breast or tenderloin any time of year and roast it, or buy pre-cooked turkey that’s been shredded at your local grocery store. You’ll have the perfect meat for sandwiches, wraps, and more!

Ingredients for Turkey Pot Pie Soup

Here’s what you need to make this creamy soup:

• 2 tablespoons olive oil
• 6 tablespoons butter (divided)
• ¾ cup sliced carrots (about 4-5 medium carrots, peeled)
• 1 cup diced yellow onion (about 1 medium onion)
• 15 ounces low-sodium chicken broth
• 1 ½ cups diced sweet potato (about 1 medium potato)
• 3 cups chopped turkey
• ¾ cup frozen peas
• 4 tablespoons all-purpose flour
• 1 ½ cups milk
• ½ cup shredded cheddar cheese
• 1 ½ teaspoons poultry seasoning
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup heavy cream
• 1 pie crust (thawed)

Recipe Notes

• I found these cute mini cookie cutters on Amazon and they’re the perfect size for making your soup toppers.
• This soup is great to make the day ahead because the flavors meld really well after storing, and it will thicken.
• You can substitute vegetable broth for chicken broth.
• Use other vegetables like green beans and corn, especially if you have leftovers from your Thanksgiving dinner.
• Add even more flavor with fresh herbs like fresh thyme or parsley, or add some Italian seasoning.

How to Make Turkey Pot Pie Soup

This soup is so easy to make that you’ll want to add it to your regular menu rotation this winter!

1. First, preheat your oven to 400 degrees.
2. Melt 2 tablespoons butter in a large Dutch oven or stock pot and then add olive oil. Add carrots and onion, then sauté over medium-high heat for about 3 minutes.
3. Add the chicken broth and sweet potatoes. Bring this all to a boil, then reduce to low heat. Cover and simmer for about 20 minutes.
4. While it’s cooking, unroll the pie crust. Use a cookie cutter to cut shapes out:  these will become what I think is the best part– toppings for the soup. Place the pie crust crackers onto a greased baking sheet and bake for 10 minutes. Once they are done, set them aside. You can sneak a few off the pan, I won’t tell.
5. Back to the soup now. After the 20-minute simmer, stir in the chopped turkey and peas.
6. In a saucepan over medium heat, whisk the remaining 4 tablespoons butter and 4 tablespoons flour to form a roux. Cook for 1 minute until golden brown and bubbly.
7. Slowly whisk in milk (if you pour it in too quickly, it may not thicken). Bring to a boil, whisking constantly to prevent lumps. Remove from heat and stir in cream, cheese, poultry seasoning, salt, and pepper.
8. Pour the roux into the soup and stir until fully incorporated. Add more salt and pepper to taste, if needed.
9. Ladle soup into bowls and serve with pie crust toppers for a festive fall dinner!

How to Store Pot Pie Soup

The best way to store this soup is in an airtight container in the refrigerator. It will last for 3-5 days.

Can you freeze Turkey Pot Pie Soup?

You can freeze this soup, though the dairy ingredients will separate when thawed. Pour cooled soup into a freezer bag. Store it flat in the freezer for up to 3 months.

Thaw in the refrigerator overnight, then heat up in a saucepan, stirring occasionally, until warm throughout.

Soup Recipes You Need to Try

As we head into colder months, add some delicious savory soups to your menu rotation. It’s my favorite way to warm up on a cold winter night. Here are some of my favorites:

Broccoli Cheese Soup is a classic on restaurant menus for a reason. I love this cheesy soup!

Creamy Chicken Mushroom Soup is a great way to use up leftover chicken and is full of flavor!

Tortilla Soup– this soup has just the right amount of spicy goodness. Top it with crushed tortilla chips and cheese.

Vegetable Soup– this is my go-to soup for an easy, delicious, and nutritious dinner!

Cream of Mushroom Soup– I’m not talking about the canned stuff you use in casseroles. This is truly comfort food at its finest, with a touch of brandy to keep you warm!

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Turkey Pot Pie Soup

Turkey Pot Pie Soup is filled with tender chopped turkey, sliced vegetables, a creamy pot pie gravy, and topped with pie crust cut outs. It's the perfect way to use up Thanksgiving leftovers, and is a delicious comfort food, too!

Course Soup

Cuisine American

Keyword Turkey Pot Pie Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 493kcal

Ingredients

• 2 tablespoons olive oil
• 6 tablespoons butter divided
• 3/4 cup sliced carrots about 4-5 medium carrots, peeled
• 1 cup diced yellow onion 1 medium onion
• 15 ounces low-sodium chicken broth
• 1 1/2 cups diced peeled sweet potato 1 medium
• 3 cups chopped turkey
• 3/4 cup frozen peas
• 4 tablespoons flour
• 1 1/2 cups milk
• 1/2 cup shredded cheddar cheese
• 1 1/2 teaspoons poultry seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 cup heavy cream
• 1 pie crust thawed according to manufacturer's instructions

Instructions

• Preheat oven to 400 degrees.
• Melt 2 tablespoons butter in large stockpot and then add olive oil. Add carrots and onion. Saute for about 3 minutes.
• Add chicken broth and sweet potatoes. Bring to a boil then reduce heat. Cover, and simmer for 20 minutes.
• While it's cooking, unroll pie crust. Use a cookie cutter to cut shapes out – this will become topping for soup. Place onto a greased baking sheet and bake for 10 minutes. Once done set aside.
• Turn heat to low and stir in turkey and peas.
• In a saucepan over medium heat, mix remaining 4 tablespoons butter and 4 tablespoons flour to form a roux. Cook for 1 minute.
• Slowly whisk in milk. Bring to a boil whisking constantly to prevent lumps. Remove from heat and stir in cream, cheese, poultry seasoning, salt, and pepper.
• Pour into soup and stir until fully incorporated. Add more salt and pepper to taste, if needed.
• Ladle soup into bowls and top with pie crust cut outs.

Notes

This soup is great to make the day ahead because the flavors meld really well after storing and it will thicken.

Nutrition

Serving: 1serving | Calories: 493kcal | Carbohydrates: 37g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 745mg | Potassium: 648mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8074IU | Vitamin C: 11mg | Calcium: 221mg | Iron: 3mg

This post was originally published November 22, 2016. The recipe and post has been updated on November 16, 2023.

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If you look outside our window right now it’s snowing. And my two toddlers could not be more thrilled. The only downside to this of course is when we have to tell them it’s time to come inside before they freeze to death.

John Grayson was actually born in Indiana so we were used to snow for months in the winter but down south that’s a different story. I mean I’m sure you’ve all heard about the fiasco down here a few years ago. I still remember calling my boss when we had our first snow up there asking if we were supposed to come in and he laughed. I mean he obviously had not lived in the south where grocery stores get emptied out with even the threat of snow.

So as long as our power stays on we plan to have this soup. Or this one. If not the good ol PB and J will have to suffice!

PS I just realized I think this is only my 2nd recipe with Brie on here- definitely need to change that! What are some of your favorite Brie recipes? The combination of it with the wild mushrooms are out of this world. And if you have a favorite flavored olive oil it’s a great topping. I added some wild mushroom & sage to top it off. Stay warm out there!

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Creamy Chicken, Mushroom and Brie Soup

Ingredients

• 3 tablespoons olive oil*
• 1/2 yellow onion diced
• 2 carrots peeled and chopped
• 2 cups mushrooms thinly sliced
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour
• 4 cups chicken stock
• 1 1/2 cups shredded chicken
• 1/2 cup half and half room temp
• 8 oz. Brie rind removed and cut into pieces, room temp
• Flavored Olive Oil for garnish
• Sage for garnish

Instructions

• Add olive oil to a large stockpot over medium heat. Add in the onions, carrots, and mushrooms. Saute for 5 minutes.
• Add in garlic and cook for about 30 seconds.
• Whisk in flour until lightly browned, about 1 minute.
• Add in chicken stock and chicken. Cook for about 5 minutes stirring occasionally.
• Add half and half and brie. Simmer for about 10 minutes until brie has completely melted.
• Drizzle with olive oil and garnish with fresh sage.

Notes

*For a more enhanced flavor I suggest using a Mushroom/Sage Olive Oil

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Well if you are in my family – right now we are bringing in the new year with germs. Yes we are sick. AGAIN. And this weather going from 67 degrees at the end of December to 33 degrees every other day does not seem to be helping.

But if you are like most people the new year will start off with champagne or black eyed peas. If you aren’t from the south then you might be looking at me with a perplexed look on your face wondering why black eyed peas? Well it’s considered to be a lucky food and to bring prosperity in the new year. So I figured why not combine black eyed peas and another southern staple of some collard greens? And let’s not forget the biscuits to go with it!

I’m keeping this short and sweet today because if you are anything like our family you are still trying to make your way through all the piles of new gifts you got. I am hoping to be consistent for yall in the new year still doing Thursday recipe posts and back to Monday weekly menus. – I should say next month to be specific. It’s my busiest time of year for work (HR) so hopefully I’ll be back soon! If I do go radio silence for a little while you now know why.

But until then Happy New Year from my family to yours!

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Black Eyed Peas and Collard Greens Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 2 1/2 cups roughly chopped collard greens
• 1 teaspoon dry mustard
• 1 teaspoon paprika
• 2 teaspoons cumin
• 2 - 15 oz. cans of black eyed pea rinsed and drained
• 1 - 15 oz. can tomato sauce
• 1/4 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon apple cider vinegar
• 2 cups cup water

Instructions

• In large pot heat olive oil over medium high heat and saute onions for six minutes until soft.
• Add collard greens and spices. Saute for 4-5 minutes, stirring occasionally.
• Stir in black eyed peas, tomato sauce, soy sauce, brown sugar, apple cider vinegar, and 2 cups water. Bring to a simmer and then reduce heat to cook for 10 minutes.

The post Black Eyed Peas and Collard Greens Soup appeared first on Easy Recipes From Home.

Oh wait if you live in the state of Alabama the weather forgot to coordinate with this November month. I mean it’s only supposed to get up to be 83 today better than when it was 90 degrees earlier this week. Days like this I wish I was living back in Indy enjoying an actual fall and winter. But then of course bring me home in March when Indiana forgets that it should be spring and still producing snow.

So since this weather is rebelling I figure why can’t I? After New York I grew kind of fond of sleeping in. Yes this is coming from the girl who you really couldn’t pay to sleep past 7 am on the weekends even before she had kids. But now I want to. I also don’t want to make my bed, clean up the 80 million toys my kids will dump out after I clean them up, finish the laundry, do the pile of dishes, send those emails back for work, etc. Don’t you want to rebel with me?

I mean if the weather can. Why can’t we rebel on the things we don’t want to do?

Broccoli Cheese Soup is one of those soups I rebelled on for years. It’s a staple on menus like Black Bean Soup, Tomato Soup, Chicken Noodle, etc. I of course never chose it because I am one of those people who gets the same thing every time if it’s one of my favorites – like the Bean Burrito/Cheese Enchilada combo, Mushroom Ravioli, Tiramisu – you get the point.

But one day I got a big craving for it. Kinda like my craving for honey mustard. And then I had to of course have it in a bread bowl because why wouldn’t you?! Then the love affair began. Now all I need is some cold weather to enjoy it in.

What’s a soup you crave in the fall? Or should I say summer?

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Broccoli Cheese Soup

Ingredients

• 3 tablespoons butter
• 3/4 cup diced onion
• 2 tablespoons flour
• 2 cups half and half
• 3 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups broccoli florets
• 2 oz. softened cream cheese
• 2 cups shredded cheddar cheese*

Instructions

• Melt butter in large stockpot. Add onion and cook over medium heat until softened, about 6 minutes.
• Add flour and stir to coat. Cook for 1 minute.
• Slowly whisk in half and half, chicken stock, salt and pepper. Simmer for 10 minutes.
• Stir in broccoli. Allow to cook for 20 minutes.
• Use and immersion blender to puree the soup (or transfer to blender). If you want your soup a little thicker remove some of the broccoli to keep some whole.
• Add both cheese and stir until it is fully incorporated.

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You asked for it and it’s finally here. Well technically you asked for it last month but our family has been fighting off the dreaded bug for 2 weeks so things have not been going our way for awhile. But things are now on the up and up (fingers crossed).

Like hello it’s December and Christmas is only 2 weeks away. Speaking of Christmas have you done all your decorating and shopping? I am sure you have. We just put up our tree…I know I know – remember that stomach bug problem?! But thank goodness for Amazon Prime and being able to shop online because let’s be honest I am not even going to attempt long shopping lines with a 18 month and 2 1/2 month old!

Is your family still on overload from all the turkey and ham from Thanksgiving? I know we are but like most meals still are craving some hearty meat (remember married to a hunter).

In October and November I had been on a mission to develop the perfect Beef Stew recipe after trying so many that were just lackluster. And as you know I have this perfectionist problem when it comes to recipes. Not only do I want to make sure all the ingredients work well together and the steps flow but until it’s just right we might eat the dish a few too many times in one month like we did with this Beef Stew and recently a Mexican Mac & Cheese.

When you look at the recipe you might think that there are a few too many steps. And while that is partially true – you are browning the meat, sauteing the vegetables, deglazing the pan with wine, and then finally cooking all the components together. But I believe they are all necessary steps to reach that flavor you desire in a Beef Stew.

And if you need a little more persuasion John Grayson – my fruit loving toddler even ate the veggies from the dish – peas and all!

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Beef Stew

Servings 6 servings

Ingredients

• 4-5 boneless beef chuck cut into 1″ pieces
• 1/4 cup all purpose flour
• 2 tablespoons butter
• 4 tablespoons vegetable oil plus more if needed
• 1 medium yellow onion diced
• 30-40 baby carrots cut in half
• 1 cup red wine*
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 cups beef broth
• 1 tablespoon Italian seasoning
• 1 tablespoon salt
• 2 cups peas
• 2 large russet potatoes peeled and cubed
• 2 bay leaves
• Cornstarch**

Instructions

• Preheat the oven to 325 degrees.
• Combine your cubed meat and flour in a large bowl until well coated.
• Melt butter in large Dutch oven over medium high heat and add 2 tablespoons oil.
• In batches cook the meat until browned, about 3-4 minutes per side. Add more oil if needed.
• Remove the meat to a plate and cover with foil to keep warm.
• Add the remaining oil, followed by the carrots and onion. Saute for 4 minutes.
• Add wine to pot and bring to a boil. Then reduce heat to simmer and liquid is reduced by half (about 10 minutes).
• Add tomato paste and the remaining 7 ingredients. Cover the pot and bake for 2 hours in preheated oven.
• Remove bay leaves when ready to serve.

Notes

*Use a good quality red wine - I suggest Pinot Noir. Remember always cook with a wine that would drink.
**If after cooking your stew you desire a more thicker consistency I suggest adding a mixture of 2 tablespoons cornstarch and 2 tablespoons water

The post Beef Stew appeared first on Easy Recipes From Home.

You can have all that comfort without having to worry about about those calories you know you’ll end up consuming during the holidays.

Just like Chicken Pot Pie, chili or beef stew this soup screams fall and makes you want to cozy up in bed and have a tv show marathon. Speaking of we haven’t talked lately about all the new fall shows I’m obsessed with! I’m all about Blindspot, Quantico, and the Player. Have you seen any of them?

I recently discovered I love pumpkin beer. I guess it’s one of those things either you do or you don’t. I probably would have never tried it I mean I haven’t even had a pumpkin spice latte…did I just hear a pin drop because of the silence & shock? I honestly just haven’t cared to. I was so excited fall was upon us because that means I could enjoy my favorite beer Magic Hat Hex. Yes past tense – it is now discontinued. Hence Magic Hat Wilhelm Scream Pumpkin Ale came into the picture.

You might be asking why I’m talking pumpkin beer but I realized I am not a huge pumpkin fan either. That was until this soup.

As you saw last week I had some great things to eat and even a great fall cocktail. So I decided let’s eat a little better this week. This Winter Squash and Pumpkin Soup is a combination of sweet from the squash and creamy from the pumpkin puree and coconut milk once blended all together. And if you are worried it might be too sweet, don’t worry there is the final addition of curry powder to balance it all out.

What are some of your favorite fall dishes that can help cut down on the calories during the holiday season?

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Winter Squash & Pumpkin soup

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 yellow onion diced
• 1 medium butternut squash peeled, seeds removed and diced (3-4 cups)
• 1 acorn squash cut in half and seeds removed
• 4 cups vegetable broth
• 1 can pumpkin puree 15 oz
• 1 cup coconut milk
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon

Instructions

• Preheat oven to 400 degrees.
• Place acorn squash cut sides up and roast for 40 minutes.
• Melt butter and oil in stockpot over medium heat. Add onion and saute for 3-4 minutes.
• Add vegetable broth and butternut squash. Bring to a boil. Cover pot and reduce heat to low and allow to simmer for 25 minutes.
• Once acorn squash is done, scoop out flesh and add to stockpot, followed by pumpkin puree.
• Using an immersion blender* puree until smooth.
• Add in coconut milk, cinnamon, and curry powder. Stir until fully incorporated. Add in more vegetable broth if the soup is too thick for your liking.

Notes

*If you do not have an immersion blender, carefully add the soup to a blender. This might need to be done in smaller batches to not overload. Also if using a blender make sure to vent it on top to not overheat.

The post Winter Squash and Pumpkin Soup appeared first on Easy Recipes From Home.

The cooler days are upon us. Or at least they were here this weekend. And in our house that means soups and chilis will be here weekly.

Normally on Sunday’s I would post about What’s For Dinner – Menu for the Week, but with Amelia’s impending arrival in less than a week we have been very busy visiting with family and friends. And to be honest with you – I probably won’t have menus for the next couple of weeks because we will be flying by the seats of our pants trying to plan dinner.

The good news is I have a lot of freezer meals stored away. And this soup is one of them. I have to admit when I was little I used to love Campbell’s Vegetable Soup (especially the one that has the ABCs in them). A while back Mama made a version of this soup and even added barley to make it a little more hearty. So feel free to add that as well!

I love the base of this soup since it is tomato…which is funny because I used to not like tomato soup. And between tomato and french onion, this soup probably puts it in a 3 way tie. Just like my roasted vegetable salad, feel free to add vegetables of your choosing. I have a couple fresh veggies in the soup but also stuck to canned ones to keep it easy – I mean let’s be real I am about to be a mom of a newborn and toddler.

So choose between some canned, frozen, or fresh veggies and ladle up a bowl of this satisfying Vegetable Soup to enjoy!

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Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 1 orange bell pepper diced
• 2 cans of tomato soup
• 2 cans of water
• 1 - 14.5 oz. can of corn drained
• 1 - 14.5 oz. can of Italian green beans drained
• 1 - 14.5 oz. diced tomatoes undrained
• 1 - 14.5 oz. can of peas drained
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

• Heat olive oil in large stockpot over medium heat. Add onion and bell pepper, saute for 4-5 minutes.
• Pour in tomato soup and water. Then add the rest of the vegetables and seasonings.
• Cover and simmer on low for 30 minutes. Serve warm.

Notes

To freeze the soup: Let it cool to room temperature and pour into a freezer ziploc bag. Lay flat in freezer.

The post Vegetable Soup appeared first on Easy Recipes From Home.

Originally posted February 5, 2013.

Today is one of those combination days. Luckily Mama aka Grandma is in town to help me out with John Grayson while I get the house in order before our move (42 days) and to get my blog life & work life organized. So this weekend we took a little break from John and the baby to go shopping.

It’s October which means it’s my birthday month – don’t you celebrate all month long like I do?

Everyone and their mom was literally at Kohls this weekend. The line looked like people were shopping for Christmas and all I wanted to do was spend my $5 off coupon and get a sweater. We believe it was all because the winter (yes somehow we skipped fall) 43 degree weather hit Indy.

Why is that important you might ask – well that brings me back full circle to this soup.

As you might have noticed I have been redoing a lot of old posts. As a food blogger we tend to look back at old posts and cringe. Well, that is part of the reason for me (photography of course), but the other part is I feel like I am learning a lot more about food the more I cook.

For instance, little has changed about this recipe except one key ingredient. To make this soup a little more velvety I added a Parmesan rind. And let’s be honest you know about 80% of my dishes have cheese in them.

This is one of those soups that is perfect for vegetables that you have leftover in your fridge that you don’t know what to do with. Any kind of leafy green will do. Have a bell pepper? Throw that in as well!

Traditionally this Tuscan soup literally means “reboiled” and uses leftover bread. And if you take out the bread it freezes extremely well!

Menu for the Week

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Ribollita - Tuscan Vegetable Soup

Ingredients

• 1 medium yellow onion diced (about 1 cup)
• 1 carrot diced (about 1/4 cup)
• 1 celery stalk diced (about 1/4 cup)
• 2 garlic cloves minced
• 2 potatoes peeled and diced (about 2 cups)
• 14 oz. whole tomatoes crushed with potato masher
• Swiss chard (about 1 cup leaves and stalks roughly chopped)
• 1 can cannellini beans rinsed and drained
• 1 teaspoon dried sage
• 2 teaspoons salt
• 4 cups water
• Country loaf 1 day old preferred, cut into slices
• Olive Oil
• 1 Parmesan rind

Instructions

• In stockpot, heat olive oil. Add onion and saute for 4-5 minutes on medium heat. Add garlic and saute for 1 minute.
• Add carrots, celery and potatoes. Cook over low heat for 5 minutes.
• Add tomatoes, Swiss chard, sage and salt. Cover and simmer for over medium low heat for 20 minutes until greens are wilted and tender.
• Add water and Parmesan rind and simmer on low for 40 minutes.
• Add in beans, cook for 10 minutes. Preheat oven to 350 degrees.
• Place bread in base of a casserole dish. Remove Parmesan rind (if it hasn't dissolved) from soup. Ladle soup on top. Cook for 10 minutes.
• Remove from oven and drizzle with olive oil.

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