3 soul-satisfying soups to warm up winter
Easy recipes for French onion, tomato and creamy mushroom soups which will become favourites in your home this winter.
WHEN it comes to winter meals, we all want to cook up delicious, comforting dishes that won’t have us standing at the stove all day.
Also read:Â Ginger-and-turmeric shots keep the flu away, bonus recipe
Soups are the answer. They’re nutritious, filling and super satisfying, especially when paired with fresh bread. Yummy.
A private chef in Durban, Linda Mazibuko, shares her top three soul-satisfying soup recipes for your to try out at home.
French Onion soup:
Ingredients:
· 3 large sweet onions, thinly sliced
· 2 tablespoons butter
· 2 tablespoons oil
· 2 cloves garlic, minced
· 1 cup dry white wine
· 4 cups beef/veg broth/stock
· 1 teaspoon dried thyme
· 1/2 teaspoon salt
· 1/4 teaspoon black pepper
· 12 slices baguette
· 3 tablespoons oil
· 2 cups grated mature cheddar cheese
Method:
1. In a large pot, heat the butter and oil over medium heat. Add the onions and cook, stirring occasionally, until they are softened and caramelized, about 10-13 minutes.
2. Reduce the heat to medium-low and continue to cook the onions, stirring occasionally, until they are deep golden brown, about 30-40 minutes.
3. Add the garlic and cook for 2 minutes.
4. Add the wine and bring to a boil. Cook until the liquid is reduced by half.
5. Preheat the oven to 180°C and place the baguette slices on a baking sheet and brush with oil/butter.
6. Bake until the bread is toasted, about 3-5 minutes per side.
7. Remove the pot from the heat and let it cool slightly.
8. Ladle the soup into oven-proof bowls and top each bowl with 2 slices of toasted bread. Top the bread with grated cheese.
9. Place the bowls under the grill top and cook until the cheese is melted and bubbly before serving.
You can also make components of this soup ahead of time. Caramelize the onions up to 3 days in advance and store them in an airtight container in the refrigerator. Toast the baguette slices up to 5 days in advance and store them in an airtight container at room temperature.
Easy Tomato Soup
Ingredients
· 2 tablespoons butter
· 1 onion, chopped
. 1 pinch brown sugar
· 3 cloves garlic, minced
· 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
· 1 cup chicken or vegetable broth
· 1/2 cup heavy cream or half-and-half
· 6 leaves fresh basil (chopped)
· Salt and pepper, to taste
Instructions
1. In a large pot, melt the butter over medium heat.
2. Add the onion, sugar and garlic then cook until softened, about 5 minutes.
3. Add the tomatoes, broth, and basil. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
Creamy Mushroom Soup
Ingredients
· 2 tablespoons butter
· 1 medium onion, chopped
· 3 cups mixed mushrooms (button, oyster, shiitake etc), sliced
· 2 cloves garlic, minced
· 1/2 cup all-purpose flour
· 1 cup chicken or vegetable broth
· 1 cup heavy cream or half-and-half (equal parts cream & water)
· 8 Sprigs Fresh Thyme
· Salt and pepper, to taste
Instructions:
1. In a large pot, melt the butter over medium heat and add onion. Cook until softened for about 5 minutes.
2. Add the mushrooms and garlic and cook until the mushrooms release their moisture and start to brown, about 5-7 minutes.
3. Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly.
4. Gradually add the broth, whisking continuously, and bring to a simmer. Reduce heat and let cook for 5-7 minutes or until the soup thickens.
5. Stir in the heavy cream or half-and-half and cook until heated through.
6. Finish with fresh thyme, salt, and pepper to taste. Serve hot, garnished with chopped fresh herbs or some croutons.
Each soup can be served with a bread of choice. You can toast and top with cheese before popping into the oven if you prefer. Bon appetite!
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