We are well into Fall here on Long Island and with temperatures dropping, and the colder season almost upon us, it’s time to start getting out everything warm and snuggly to stay chill-free. Whether your go-to cold night comforts include a heated blanket, fuzzy socks, or maybe even a Snuggie, don’t forget about the savory home cooked comforts available to you. One great home cooked solution to warming up on a cold night is settling down with a hot bowl of soup.
There are many seasonal soup favorites to pick from, like butternut squash, or classic family favorites like tomato soup. No matter what your taste preference is you’ll be able to find something warm and yummy to fill your tummy with from our collection of savory, perfect for sipping on a chilly night, soups.
Chicken Tortilla Soup
This spicy soup will have you feeling warmed up after the first sip!
- 2 tbsp vegetable oil
- 1 small onion (diced)
- 2 jalapenos (finely diced)
- 2 tbsp minced garlic
- 6 cups low-sodium chicken broth
- 1 (14.5-oz) can fire roasted diced tomatoes
- 3 chicken breasts, boneless and skinless
- 3-4 tbsp freshly squeezed lime juice
- 2 tsp cumin
- 1 tsp chili powder
- 1 cup chopped fresh cilantro
- Salt and freshly ground black pepper
- 1 cup shredded cheese
- 1 cup crunched up tortilla chips
- 1 avocado (pitted & sliced) *Optional
Directions: Start by heating up the vegetable oil in a large saucepan. Then add in the onion and cook for a couple minutes. Once softened, add in the jalapeños and garlic to the onions. Then cook for an additional minute. Now pour the chicken broth and tomatoes into the pot and bring to a boil. Once boiling, lower the heat to a simmer and add in your chicken breast.
Cook the chicken for approximately 20-25 minutes then remove the chicken from the pot and set aside. Once the chicken has cooled off you can use your hands to shred the chicken into smaller, more easily edible pieces. Next add in your lime juice, fresh cilantro, cumin and chili powder. You can also add salt and black pepper if you wish.
Lastly, scoop out a serving then add the shredded cheese, tortilla chips, and option avocado on top.
Butternut Squash Soup
This creamy seasonal soup is sure to be a crowd pleaser!
- 4 tbsp margarine
- 6 tbsp onion (chopped)
- 3 cups water
- 6 cups butternut squash (peeled & cubed)
- ½ tsp dried marjoram
- 4 cubes chicken bouillon
- ¼ tsp ground black pepper
- 1/8 tsp ground cayenne pepper
- 8 oz cream cheese
Directions: Sauté the onion and margarine in a large saucepan until tender. Next add in water, squash, marjoram, cayenne pepper and black ground pepper. Bring the concoction to a boil then cook for approximately 20 minutes, or until the squash is tender.
The next step is to get out your food processor and puree the squash and cream cheese until smooth. Return them to the saucepan and heat up the concoction, but do not boil.
You can’t go wrong with this classic! Pair it with a grilled cheese sandwich and you have a yummy meal!
- 4 cups fresh tomatoes (chopped)
- 2 cups chicken broth
- 1 slice onion
- 4 whole cloves
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 2 tsp white sugar
Directions: Combine your chicken broth, onion, tomatoes, and cloves into a stockpot over medium heat. Bring them to a boil then turn it down to a gentle boil for about 20 minutes. Next remove the mixture from the heat and run it through a food mill. Throw out whatever is left over in the food mill.
Now, melt the butter on medium heat in your empty stockpot. Stir in the flour to make a roux, cooking until your roux turns a medium brown color. Whisk in a little bit of the tomato mixture at a time and continue to stir in until there is nothing left.
Take a taste then add in sugar and salt as needed.
Photo by Christoph Kurtzmann via Free Images