Soups

Quick & Comforting Barefoot Contessa Roasted Tomato Basil Soup Recipe

Million Dollar Soup

170K views · 5.5K reactions | The nostalgia of Nordstrom Cafe is unmatched 🍅🍃🍷 You know what time it is! Hope you love it ❤️ For the Soup: ¼ cup EVOO 2 tablespoons salted butter 1 yellow onion, finely diced 2 large carrots (or 4 small), finely diced 1 ½ teaspoons salt 2 teaspoons freshly cracked black pepper 2 teaspoons dried basil 1 teaspoon crushed red pepper 56 ounces San Marzano Tomatoes (I use Cento) 1 teaspoon lemon zest 4 cups vegetable stock 2 cups heavy whipping cream 1 large handful freshly grated parmesan 2 handfuls fresh basil 1. Heat the olive oil and butter on medium high heat. Add in the onions and carrots. Cook them until the onions are translucent (approximately 10 minutes). 2. Add salt, pepper, red pepper flakes, dried basil, and lemon zest. Then add the tomatoes and vegetable stock. Stir to combine and let it simmer for approximately 30 minutes. 3. Add the heavy whipping cream and let it simmer for approximately 5 minutes. You can also add a handful of finely grated Parmigiano Reggiano to make it extra delicious. 4. Remove it from the heat, then add fresh basil and blend it until it’s smooth. Serve the soup with the mini grilled cheese sandwiches for dipping and dig in! For the Grilled Cheese: 1 pack of King’s Hawaiian Original Hawaiian Sweet Rolls, sliced into thirds Fontina Cheese, sliced 6 tablespoons softened butter 1 tablespoon Freshly grated parm 1/2 teaspoon oregano 1/2 teaspoon garlic powder 1. Preheat the oven to 350°. In a bowl, combine the butter with parmesan, oregano, and garlic powder. 2. Spread the butter mixture onto each side of the bread slices 3. On a baking sheet, assemble the mini sandwiches and bake them for 15 to 20 minutes, flipping halfway through. . . . . . #easyrecipes #tomatosoup #nordstrom #grilledcheese #soupseason #parmesan | Erin’s Lately | Facebook

Winter melon chicken soup (instant pot or stovetop)

140K views · 4K reactions | Mom’s pastina soup with basil chicken meatballs and escarole✨ My debut cookbook Maxi’s Kitchen is available for pre-order. Link in bio 🤍. Meatballs:▪️1 lb. Ground Chicken (96/4 or similar, not ground breast)▪️1 Large Clove Garlic, finely chopped▪️1/4 Cup Fresh Basil Leaves, chopped▪️1/4 Cup Grated Parmesan Cheese▪️1 Egg▪️1/4 Cup Panko Breadcrumbs▪️3/4 tsp Kosher Salt▪️1/2 tsp Freshly Ground Pepper▪️2 Tbsp Olive Oil (for cooking the meatballs)▪️ Soup:▪️1 Tbsp Olive Oil▪️1/2 a Medium Yellow Onion, diced small▪️2 Cloves Garlic, finely chopped▪️8 Cups Chicken Stock▪️1 tsp Kosher Salt▪️3/4 Cup Pastina Pasta (or sub small pasta of choice)▪️1/2 of a Head of Escarole (4 oz.), torn into pieces▪️2 Tbsp Fresh Parsley, finely chopped▪️ 1️⃣ Preheat the oven to 400F convection (or 425F regular bake). 2️⃣ In a medium bowl, add the ground chicken, garlic, basil, grated parmesan, egg, panko breadcrumbs, salt, and pepper. Mix until all ingredients are evenly distributed. 3️⃣ Drizzle 2 Tbsp olive oil on a baking sheet. Form meatballs that are 1 Tbsp each (slightly heaping) and place them on the baking sheet, rolling them in oil as you add them to the sheet. 4️⃣ Bake for 12-15 minutes until the internal temp of the meatballs reaches 165F and the bottoms are browned. Option to broil the tops of the meatballs for 2-3 mins at the end to lightly brown them. 5️⃣ In a large pot preheated over medium heat, add 1 Tbsp olive oil and the onion. Cook the onion for 3-4 mins until translucent and tender, then add the garlic. Cook for 1 min, then add the chicken broth and salt. 6️⃣ Bring to a boil over high heat. Once the water starts boiling, turn the heat down to medium (so the water continues to boil gently) and add the Pastina and meatballs. Cook uncovered for 6-8 mins (or according to pasta package directions) until the pasta is your desired tenderness, then add the escarole and turn off the heat. Cook the escarole in the residual heat for 1 min (it should turn bright green and retain a slight crunch), then stir in the parsley. 7️⃣ Serve with freshly grated parm on top and enjoy! ⏲20 minute prep time + 35 minute cook time Recipe serves 4 | Maxi's Kitchen | Facebook

Thai Omelette & Pork Soup | This Thai soup is pure childhood comfort in a bowl! ❤️ | By Marion's | Facebook

44K views · 3.9K reactions | Pork & Prawn Wontons✨ Wontons are delicate dumplings originating from China, with various regional versions evolved throughout history. My version is influenced largely from the Cantonese variety with thinner skin and larger fillings, treated as the main protein to accompany vegetables or noodles. (Makes about 40-50 wontons) Recipe: 500g fatty pork mince 250g prawn meat (finely diced) 2 springs spring onion (finely chopped) 1 egg 1 tsp salt 2 tsp sugar 1/4 tsp white pepper 1 tsp chicken boullion powder 2 tsp cornflour 1 tsp light soy sauce 1 tbsp rice wine 1 tsp grated ginger 1 packet of wontons skin (wrappers) thick or thin from the Asian grocer - wrap well and freeze leftover skins In a large bowl with the above ingredients (except the wrappers) mix all the ingredients together well. Mix the filling in a circular motion for at least 5 minutes to activate the proteins to create a wonderful bouncy texture in the filling. The more mixing the more bounce the filling will have. Add about 2 tsp of the filling to each wonton wrapper, wet the sides and fold over half way, then scrunch the top to create ruffle bunching on top. Freeze or cook immediately. Boil for 6-7min (if fresh) in a pot of water with some salt and oil. Serve with your favourite sauces, vegetables and/or noodles. SHARE/SAVE THIS RECIPE IF YOU LOVE WONTONS ✨ #wontons #dumplings #chinesefood #modernchinese #homecooking #chineserecipes #samlow #recipes | SAM LOW - Food & Beverage | Facebook

26K views · 541 reactions | Phở Gà – Our Family’s Chicken Pho 🍜 There’s nothing more comforting than a hot bowl of pho and our family recipe is so special to me because it’s how my parents always made Phở Gà—light, fragrant, and packed with flavor. Growing up, my dad would make this whenever someone was feeling under the weather or when we just needed a little extra comfort. Now, I’m sharing it with you. What makes this broth so great is that it comes together in under 2 hours without cutting any corners. 🔥 3 Tips for the Most Flavorful Broth: 1️⃣ Char your aromatics – Don’t skip this step! That deep smoky flavor is the secret to our family’s broth. 2️⃣ Toast your spices – A quick toast wakes up all the warm, fragrant flavors. 3️⃣ Mushroom seasoning + magic dust – A little mushroom seasoning, a little MSG, and a dash of fish sauce give the broth that next-level depth. 🥢 How to Make It: 1️⃣ Simmer a whole chicken with charred onions, shallots, ginger, salt, and rock sugar for 1 hour — skim any impurities. 2️⃣ Toast star anise, cinnamon, coriander, and cloves, then add to the broth along with mushroom seasoning, MSG, and fish sauce. 3️⃣ Strain, shred the chicken, and pour the hot broth over vermicelli noodles. Top with herbs, black pepper, and enjoy. #PhoGa #VietnameseFood #HomemadePho #pho #vietnamese #asiancuisine #vietnam #vietnamesechef | Philippe Trinh

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