Weeknight Maple Turkey Chili.

This easy turkey chili might be the only soup recipe I need all season.  It’s going to be your weeknight go-to.  It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good!  I know, I use way to many “reallys” but it’s worth it. This chili is worth it. Chili is a dish […]

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This easy turkey chili might be the only soup recipe I need all season. 

easy weeknight turkey chili

It’s going to be your weeknight go-to. 

It’s ridiculously simple, but flavorful. It comes together FAST. It’s really, really good! 

I know, I use way to many “reallys” but it’s worth it.

This chili is worth it.

maple turkey chili in pot

Chili is a dish that I’ll never stop experimenting with. I have so many versions and they are all different but all wonderful, depending on the mood or setting. Of course, I can’t resist trying a new one when fall is just around the corner. And it uses so many of my favorite ingredients! I adore it.

easy weeknight turkey chili

It’s no secret that Eddie is a major carnivore, but over the years he’s cut down on his red meat consumption a lot. It wasn’t for any particular reason – it just seemed to happen! I still may make a dish with beef every other week or so (sometimes less, sometimes more), but most of the time, especially during the week, I use ground turkey. 

And I don’t have a turkey-specific chili recipe here on the blog, so here we are! 

easy weeknight turkey chili

This does not make an enormous pot of chili. I’d say it makes a pot for a family of four and is easily multiplied if you have more people in the house. It’s also a really nice size if you’re single or in a household of two, because you can freeze an extra portion. 

You could also eat chili one night, then make chili dogs, then make chili cheese nachos too. Love.

I mean, just an idea. 

easy weeknight turkey chili

Anyway – the chili! 

I use one onion, one bell pepper, one pound of turkey and then a whole bunch of spices. Chili powder, cumin and smoked paprika are the main ones. So good! Then one can of fire roasted tomatoes and one can of pinto beans (my fave – but any beans work) – and voila! 

The secret is obviously in the maple syrup. I love the addition so, so much, which I first discovered in this game day chili recipe

Then it’s ready. Seriously the best for a weeknight chili. Goes with everything. Tastes like heaven.

And it’s perfect! 

easy weeknight turkey chili

Easy Maple Turkey Chili

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Quick and Easy Maple Turkey Chili

This easy turkey chili is the best! It's super simple and comes together quickly. Loaded with fall flavors and a great dinner staple.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pound lean ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ¼ teaspoon crushed red pepper flakes
  • 1 (14 ounce) can fire roasted tomatoes
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 ½ cups chicken stock
  • 1/4 cup pure maple syrup

Instructions

  • Heat the olive oil in a large pot over medium-low heat. Add the onions, peppers and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes.
  • Add in the ground turkey and another pinch of salt and pepper. Break it apart with a wooden spoon and brown it, about 6 to 8 minutes. Once the meat is browned, add in the chili powder, paprika, oregano, cumin and red pepper flakes. Stir and cook for 2 minutes.
  • Add in the tomatoes, beans, stock and maple syrup. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 20 to 30 minutes. Serve with tortilla chips, avocado, sour cream or whatever you love on your chili!

Notes

Note: you can easily double this recipe to make it for a crowd. You can also let this simmer, covered, on the stove for a few hours or as long as you need.
Note: you can easily make this in a slow cooker! Brown the turkey ahead of time then add everything to the slow cooker and cook on high for 4 hours or low for 6 to 8. 

easy weeknight turkey chili

Give me all the toppings.

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Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons.

We’re taking corn chowder to a whole new level today. Another summer day, another soup! I don’t know how these soup recipes continue to fall on close-to-100 degree degrees, but if it’s too warm, put this in your pocket for next week. The flavors are incredible, it’s comforting and will make you so, so happy. […]

The post Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons. appeared first on How Sweet Eats.

We’re taking corn chowder to a whole new level today.

sun dried tomato corn chowder with crispy goat cheese

Another summer day, another soup!

I don’t know how these soup recipes continue to fall on close-to-100 degree degrees, but if it’s too warm, put this in your pocket for next week. The flavors are incredible, it’s comforting and will make you so, so happy.

corn chowder base

This also must be the summer of sun dried tomatoes and corn for me! I made the lasagna skillet last month and loved the flavor profile so much that I decided to carry it into chowder.

I love how the tomatoes are slightly sweet and tart. And I also adore the texture. These little bits add so much to the chowder that the depth of flavor is wild. 

creamy corn chowder in a pot

A few years ago I made this beer corn chowder with chicken and it is a huge favorite here on the blog. As much as I love eating corn on the cob almost daily come late July, I also love finding other uses for it.

That’s the best right?

And even though Eddie isn’t a huge soup person (unless it’s, like, chili), he does like chowder. This recipe is so good that I’ll use it as a starter to our meals, because leftovers are wonderful. I’ll serve with sliced tomatoes and blue cheese on the side, maybe with some grilled chicken. Or a big house salad! Or of course, it can be your entire meal too. 

Because the toppings are what MAKE the bowl.

crispy fried goat cheese

The base is made with a few chopped sun dried tomatoes. Also, lots of corn and potato cubes too! Then I use my favorite soup creamy method – make a slurry with half and half – and stir that in to bring it all together. 

It’s silky and comforting and melts in your mouth!

sun dried tomato corn chowder

And of course, let’s not forget the crispy goat cheese croutons. I first shared crispy goat cheese here in 2011. I feel like it really had a moment back then – topping salads and even served as an appetizer. Then I forgot about it, like I do with many other trends.

Thankfully I remembered JUST IN TIME for this soup.

The crispy, melty goat cheese is a little extra here. You don’t NEED it, but you need it. You know? It does add another step to the recipe, but it also fancifies things. And since we can barely go anywhere these days or do anything super fun, making fancy goat cheese to put on top of my corn chowder is how I’m making it through. 

Try it! 

sun dried tomato corn chowder with crispy goat cheese

Creamy, comforting summer in a bowl!

sun dried tomato corn chowder with crispy goat cheese

Sun Dried Tomato Corn Chowder

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Sun Dried Tomato Corn Chowder

This incredible corn chowder is made with sun dried tomatoes and topped with crispy, melty goat cheese. It's incredible and perfect with fresh herbs!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 small sweet onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon smoked paprika
  • ¼ cup chopped sun dried tomatoes, drain if they are in oil, plus more for topping
  • 2 cups corn kernels, cut fresh from the cob, plus extra for topping
  • 1 ½ cups chopped yukon gold potatoes
  • 4 cups chicken or vegetable stock
  • 1 1/2 cups half and half
  • 1 1/2 tablespoons flour
  • ¼ cup fresh chopped chives

goat cheese croutons

  • 1 11 ounce log goat cheese (cold, right from the fridge)
  • ¼ cup flour
  • 1 large egg, lightly beaten
  • 1 cup seasoned bread crumbs
  • olive oil, for pan frying

Instructions

  • Heat the olive oil in a large pot over medium-low heat. Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
  • Stir in the corn, potatoes and stock. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.
  • While the soup simmers, make the goat cheese croutons. Slice the goat cheese into rounds - this can be as many rounds as you want, but I do 6 or so. Place the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Dip each goat cheese piece in flour, then in egg, then in breadcrumbs. Place it in the hot oil and cook for 1ish minute per side until it’s golden and crispy. Remove with a slotted spoon and place it on a paper towel to remove excess grease.
  • In a shaker bottle, add the flour to the half and half and shake well until it is combined. Slowly pour it into the soup mixture while stirring. Simmer the mixture for 5 minutes – it should thicken up. Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.
  • Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob and a goat cheese crouton!

sun dried tomato corn chowder with crispy goat cheese

I’ll also take a plate of crispy goat cheese please!

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Summer Pesto Mini Meatball Soup.

Um how delicious is this summer pesto mini meatball soup? It’s just the cutest too. Sure, it’s in the 90s this week and might stay there for the remainder of the month, but nothing can keep me from a comforting bowl of soup. Am I right? Summer soup for me usually means chowder (and yes […]

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Um how delicious is this summer pesto mini meatball soup?

summer pesto mini meatball soup

It’s just the cutest too.

Sure, it’s in the 90s this week and might stay there for the remainder of the month, but nothing can keep me from a comforting bowl of soup.

Am I right?

mini chicken meatballs

Summer soup for me usually means chowder (and yes I have another one coming!) but the thought of this pesto-y, brothy bowl sounded amazing right now. 

Plus, mini meatballs!

This soup reminds me a little of my homemade spaghettios, and not just because I use the same noodles. While these tiny noodles are the best, I love how simple and flavorful the meal is. I guess it’s sort of like spaghettios, meatballs included, without the tomato sauce?!

Which means I looooove it. 

annelini pasta

I made a mini chicken meatball soup years ago and it’s still a really popular recipe here on the site. Of course, you can make these meatballs any size you’d like, but making them tiny means they are spoonable and therefore, makes the entire bowl more enjoyable. 

It’s a whole meal in a bowl, but soup!

summer pesto mini meatball soup

Here’s the deal with the pesto!

I’m including a smaller batch pesto recipe below, but you could totally use a good jarred pesto if you have one that you enjoy. This is also a recipe that you can make when you have leftover pesto, or pesto frozen from earlier in the year. As long as you’re using a pesto that you like, it will work in the soup. 

And this goes for any pesto! I’ve done kale pesto, pistachio pesto, arugula pesto and many more. All of them will work here!

summer pesto mini meatball soup with spoon

The pesto works in magic ways: we’re using it to flavor the meatballs (which is incredible!) and then we’re also stirring it into the soup. Then, you can even finish off the soup with a big dollop of it on top.

It’s the BEST way to enjoy pesto. Loaded with flavor! 

summer pesto mini meatball soup with spoon

The soup comes together pretty quickly too. You can make the pesto and even the meatballs ahead of time if you wish. You can even make a batch of meatballs and freeze them! It’s a great freezer prep meal that just requires a bit of defrosting before cooking.

And it’s ridiculously comforting, without being heavy.

summer pesto mini meatball soup with spoon

Hello dinner tonight!

summer pesto mini meatball soup

Pesto Mini Meatball Soup

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Summer Pesto Mini Meatball Soup

This summer pesto mini meatball soup is the perfect comfort food in warmer months! Lots of fresh basil, a delicious broth and noodles. Delish.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

small batch pesto

  • 1 cup packed fresh basil
  • ¼ cup finely grated parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • 2 garlic cloves
  • pinch of crushed red pepper
  • salt and pepper
  • ½ cup extra virgin olive oil

mini meatballs & soup

  • 1 pound lean ground chicken or turkey
  • ¼ cup seasoned breadcrumbs, panko or fine crumbs both work
  • 3 tablespoons pesto
  • 2 tablespoons parmesan cheese
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 shallot diced
  • 8 cups chicken stock or broth, low sodium is fine - you may want a pinch more salt
  • 12 ounces tiny cut pasta, like ditalini or annellini
  • fresh basil, for topping
  • shaved parmesan, for topping

Instructions

pesto

  • Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week.

mini meatballs & soup

  • In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. (Or large! Whatever you prefer!)
  • Heat a large stock pot over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate.
  • Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth.
  • Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 tablespoons of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

up close summer pesto mini meatball soup

Garlic bread on the side please!

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Irish Stout Beef Stew with Herbed Dumplings.

I’m cruising into the week with a hearty irish beef stew! That has DUMPLINGS. Omg. Before spring hits us in full force, I must sneak in one more serious comfort food. Because it’s everything. And that’s what we have here. Serious comfort food. Cue all the exclamation points! You guys LOVE my guinness short ribs […]

The post Irish Stout Beef Stew with Herbed Dumplings. appeared first on How Sweet Eats.

I’m cruising into the week with a hearty irish beef stew! That has DUMPLINGS. Omg.

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Before spring hits us in full force, I must sneak in one more serious comfort food. Because it’s everything. And that’s what we have here.

Serious

comfort

food.

Cue all the exclamation points!

irish stew ingredients

You guys LOVE my guinness short ribs and guinness pot pie with beer bread biscuits. I knew I wanted to make one more delicious stout infused recipe for saint patrick’s day – and why not do a play on one of theeee most popular recipes on the blog: chicken and dumplings! Also one of my personal favorites.

P.S. this might just be the last soup of the season?! Kind of makes me sad but oh man am I ready for SUNSHINE and spring. 

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

But let’s take a back a minute. To some cool and chilly weather that will no doubt rear its ugly head here. And to a delish recipe for Saint Patrick’s Day. Frankly, it can work anytime of year, but it will be super good next week.

Just sayin’.

stew dumplings

So the base of this stew is ridiculously flavorful. Onions, potatoes, carrots – the works, hit with a bunch of seasonings and cooked with tomato paste until deep and rich and caramely in flavor. And color. This might be the best base for any stew I’ve ever made.

Next up, we use a bit of beer and a lot of beef stock, the beef itself and a few more herbs.

The result is a silky, rich, decadent stew. And to make it even more rich? Let’s just go ahead and add some bread right there in our stew. Oops! 

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Finally, the dumplings.

The herbed dumplings are so good. What I love about these are that you can truly make them any size you wish. Do super mini dumpling dough balls or big ones that you can split in half. 

Melts in your mouth!

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Actually this entire bowl will melt in your mouth. The veggies are soft, the beef is tender. The broth is silky and smooth. It’s obviously a complete meal already, but adding in those dumplings? It’s the epitome of comfort and satiety.

The perfect bowl of love for your Monday!

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Irish Beef Stew with Herbed Dumplings

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Irish Stout Beef Stew with Herbed Dumplings

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.
Course Soup
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon vegetable or canola oil
  • 2 pounds beef chuck roast, cut into pieces
  • kosher salt
  • freshly cracked black pepper
  • 2 tablespoons flour
  • 1 tablespoon unsalted butter
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 8 baby yukon gold potatoes, halved
  • 2 carrots peeled and sliced
  • 3 tablespoons tomato paste
  • 8 ounces stout beer, like guinness
  • 4 cups beef stock

herb dumplings

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon dried parsley
  • ½ teaspoon dried rosemary or thyme
  • 1/2 teaspoon salt
  • 1 large eggs, lightly beaten
  • 1/2 cup buttermilk

Instructions

  • Heat a large stock pot over medium heat and add the oil. Toss the beef piece with a sprinkle of salt and pepper, then toss them with the flour so all the pieces are coated.
  • Add the beef to the pot and sear until each side is golden brown, about 1 to 2 minutes per side. You may need to do this in batches. Remove the beef pieces with a slotted spoon and place them on a plate until ready to use.
  • To the same pot, toss in the butter, onions and garlic. Stir and toss, scraping the bottom so you remove some of the brown bits of flavor from the beef. Cook for 5 minutes, until softened.
  • Stir in the potatoes and carrots with a pinch of salt and pepper. Cook for another 5 minutes. Stir in the tomato paste and make sure all the pieces are coated. Cook for another 5 to 10 minutes to develop the flavor, stirring often so the tomato paste doesn’t burn on the bottom. Add the beef back to the pot.
  • Pour in the stout to deglaze the pan. Stir to release any more bits of flavor from the bottom. Stir in the beef stock. Add a sprig of thyme or rosemary to the pot. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook for 30 to 60 minutes, until the beef is tender and falling apart. You can simmer it for even longer as long as it’s covered! I like to taste it here and see if it needs any additional salt and pepper. If so, add it!
  • To make the dumplings, whisk together the flour, baking powder, herbs and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set the mixture aside for 10 minutes.
  • Once the beef is tender, uncover the soup and add spoonfuls of the dumpling dough directly to the broth. I don’t worry about crowding the pot and usually cover the entire top of the stew mixture. You want the mixture to be bubbling for 10 to 15 minutes so it cooks the dumplings – after 10 minutes I usually gently flip the dumplings over and cook for another 5 to 10 minutes.
  • Serve the stew immediately with chopped parsley or rosemary, or both!

My new favorite soup! Irish stout beef stew is flavorful and hearty and topped with delicious herb dumplings. Perfect comfort food.

Dumpling pillows for life.

The post Irish Stout Beef Stew with Herbed Dumplings. appeared first on How Sweet Eats.

Curried Tomato Tortellini Soup with Brown Butter Garlic Toast.

Curried tomato tortellini soup coming right up! I love a little bit of alliteration for dinner, after all.  Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one. But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, […]

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

Curried tomato tortellini soup coming right up!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

I love a little bit of alliteration for dinner, after all. 

cheese tortellini

Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one.

But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, okay, I guess you COULD. But it would be… grilled cheese against pasta and I just don’t know. 

This is a soup you make to toss cheese tortellini in. And then go.to.town. With some dips of brown butter garlic bread.

Is there too much going on right here? Nooooo.

You are going to love it. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

p.s. The toasted garlic tomato bisque in The Pretty Dish is also an incredible tomato soup. I’ve gone from never eating tomato soup in a can to making multiple versions of it and have a hard time deciding which one I want! 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

In case you’re new here, we never ate tomato soup (not even with grilled cheese!) when I was growing up because my mom has a mental block against it. That mental block came from HER mom using a can of campbell’s tomato soup as … (I don’t even want to tell you this)… spaghetti sauce.

Yes. Mother Lovett used to dump a can of tomato soup on top of spaghetti and call it italian night when my mom wa a kid. 

Now I’m sure you understand when I say I really have zero italian blood in me. 

That’s crazy!!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Anyhoo, my mom was so scarred that we never ate it (not even once) when I was growing up. But for what it’s worth, I have always demanded that I dip my grilled cheese in ketchup.

And I’m not a ketchup person. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

The soup is actually simple but just has so much flavor. Red curry paste, tomato paste, coconut milk (!!!) – lots of things I love that create this delicious, silky taste bomb in your mouth. 

And thanks to the tortellini, it’s ridiculously filling. 

I also just realized that there is no cheese or milk in this soup, so my dairy free friends – rejoice! 

Hello dinner tonight.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Curried Tomato Tortellini Soup

Curried Tomato Tortellini Soup

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

  • 2 tablespoons unsalted butter
  • 2 shallots, (diced)
  • 3 garlic cloves, (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 4 cups chicken stock or veggie stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can coconut milk (full fat or light is fine)
  • 2 cups uncooked cheese tortellini
  • fresh basil for topping

brown butter garlic toasts

  • 3 tablespoons unsalted butter
  • 1 garlic clove
  • 4 slices sourdough bread
  • pinch of salt
  1. Heat a large pot over medium-low heat and add the butter. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften.
  2. Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often, until the tomato and curry pastes are a deeper color.
  3. Stir in the stock and tomatoes, making sure to scrap the bottom of the bowl. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes.
  4. Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.

brown butter garlic toasts

  1. Heat a skillet over medium heat and add the butter. Cook, whisking constantly, until it bubbles and brown bits appear in the bottom of the pan. The minute the brown bits appear, remove the pan from the heat and stir in the garlic.
  2. Preheat the broiler in your oven (if you don’t like the broiler, preheat to 425 degrees F) and place a rack in the upper quarter of your oven. I don’t like to place it directly beneath the broiler – I do it about 1 or 2 racks down to prevent that major burning. This also helps since we’re using garlic and brown butter – we don’t want either to burn more!
  3. Brush the bread slices with the garlic brown butter and place them on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Can totally taste it.

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

Lover’s French Onion Soup.

Hello lover! I’m here with the best french onion soup for you. It’s caramely and decadent and cheesy and satisfying. Perfect for a winter’s day or Valentine’s night. Personally, this is what I would love to eat on Valentine’s Day the most!  Now I know, I know. I have a (verrrry old) french onion soup […]

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Hello lover! I’m here with the best french onion soup for you.

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

It’s caramely and decadent and cheesy and satisfying. Perfect for a winter’s day or Valentine’s night. Personally, this is what I would love to eat on Valentine’s Day the most! 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

Now I know, I know. I have a (verrrry old) french onion soup recipe here on the blog that’s (gasp!) made in the slow cooker. People get really passionate about not making it in the slow cooker, and it’s not like that’s my omgfavoriteversionever, but my oh my I do love french onion soup.

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

So here, I’m showing you how to make it the good old fashioned way! It takes a while to truly caramelize the onions. Like, at least an hour. I like to caramelize them with bourbon for some extra oomph since it IS valentine’s week after all. 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

You also need to use quite a few onions for little result. Think of it like when you cook spinach: the mixture is going to cook down majorly, but the flavor that develops will be incredible. It absolutely MAKES the soup. 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

The broth is rich and delicious, made with beef stock and thyme. One of my favorite french onion soups ever is from cafe sante in boyne city where they make it with duck fat. Now, THAT is good.

But this may be even better.

Tons of gruyere cheese. Lots of it to give you that melty pull. 

And a heart shaped crouton? I mean, could these BE any cuter?! 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

The crouton is important. You might be wondering why, considering that by the time you get to the bottom of french onion soup, the bread tends to be disintegrating. But this is the reason! Making a crouton allows it to last longer and absorb more without falling apart. It also adds some wonderful texture along with depth of flavor. 

P.S. after years of telling you I like my toast on edge of being burnt to a crisp, do you believe me now? HAHAHA.

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

And how about the cute crocks?

I think my mom is probably losing it right now that I actually bought these crocks on amazon because she has similar ones somewhere in her house, like legit from the 70s. These are quite 70s looking, aren’t they?! I love it. 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

Of course, you don’t need a crock to serve these in, but you do need something that is oven-safe. Like a ramekin. Broiling that gruyere on top of the soup is the key to making it seem restaurant-ish and gourmet. 

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

I mean, LOOK AT THAT.

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

This is a soup of pure love. You have to love cooking to make this soup, or at least love the person that you’re going to make this soup for. Even if it’s just yourself. It’s a little labor of love, though it’s not hard at all. It just takes awhile, but it’s one of those beautifully decadent recipes. Where you spend the evening making it and just.can’t.wait. to take a bite.

Isn’t that the best?

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

Lover’s French Onion Soup

Lover’s French Onion Soup

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of guyere take it over the top.

  • 4 to 5 large sweet onions, ((about 2lbs worth), sliced)
  • 6 tablespoons unsalted butter
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons bourbon
  • 2 garlic cloves, (minced)
  • ⅓ cup dry sherry
  • 6 cups beef stock
  • 1 to 2 sprigs of fresh thyme, (plus extra for garnish)
  • 8 ounces gruyere cheese, (freshly grated)
  • bread slices, (cut into heart shapes)
  1. Heat a large pot over low heat and add the butter. Once melted, stir in the onions, salt, pepper and thyme. Cook, stirring often, until the onions are softened and are starting to caramelize, about 20 minutes. Stir in the bourbon. Cook, stirring often again, for another 20 to 30 minutes until the onions are deeply caramelized and golden in color. Stir in the garlic.
  2. Stir in the dry sherry and cook for about 5 minutes. Add in the beef stock and fresh thyme sprigs. Bring the mixture to a boil, then reduce it to a simmer and cook uncovered for 15 to 20 minutes, until the broth has reduced and thickened a bit.
  3. While the soup is simmering, make your heart croutons! Preheat the oven to 350 degrees F. Use a heart-shaped cutter to cut out hearts in the bread, then place them on the baking sheet. Brush the bread with olive oil. Place in the oven for 10 to 12 minutes, until golden and crunch.
  4. To serve the soup, ladle spoonfuls of the soup into oven-safe ramekins or crocks. Add a sprinkle of gruyere cheese on top, then a heart crouton. Add another sprinkle of gruyere on top. Repeat with remaining crocks.
  5. Turn the broiler on your oven to high with a rack in the center of the oven.
  6. Place the crocks on a baking sheet and stick them in the oven. Broil for 2 to 3 minutes, or until the cheese is golden and bubbly. Garnish with extra thyme if you wish. And serve!

My favorite french onion soup starts with bourbon caramelized onions! Adorable heart croutons and tons of gruyere take it over the top.

Probably gonna nap on that little cheese raft.

The post Lover’s French Onion Soup. appeared first on How Sweet Eats.

Chicken Parmesan Soup.

This chicken parmesan soup is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen. Everyone’s favorite chicken parm is about to turn into SOUP! Oh yes. […]

The post Chicken Parmesan Soup. appeared first on How Sweet Eats.

This chicken parmesan soup is sponsored by Swanson! I’m so excited to be working with them to create some delicious recipes for you in the coming months. Their broth is the best and the only one that has a place in my kitchen.

Everyone’s favorite chicken parm is about to turn into SOUP!

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

Oh yes. Yes yes yes. You better believe that this is one recipe I have been working on forever and so excited to share. Chicken parmesan is one of Eddie’s all-time favorite meals, and anytime I can put a little (or, uh, huge?) twist on it, I’m so there.

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

I’m super excited to partnering with Swanson again today, this time showcasing their incredibly flavorful Chicken Broth. It’s such a game changer for me to have their Chicken Broth on hand at all times. It’s so versatile and easily one of the most used ingredients in my kitchen, from soups to pan sauces to pot pies and more.

Which makes it a key component to this soup – so we can have this on the table in no time at all. Yes please – that’s always the goal.

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

What I love so much about this soup is that it can happen fairly quickly on a weeknight. Quick and easy everyday meals are my favorite, but I never want to sacrifice flavor, or texture, if I’m being honest. You know this! It’s the focus of my next book, so to say right now that I’m the dinner queen?

It might be accurate.

mozzarella croutons

While I mention in the recipe how to make the chicken that goes into your soup, ideally this recipe is perfect for midweek because you can use leftover shredded (even grilled!) chicken or grab a rotisserie chicken from the grocery store in a pinch. Isn’t that just the best?

The real flavor is in the soup base, using the Swanson Chicken Broth.

And maaaaybe the cheesy bubbly crostini on top?

And the cheese. OBVS.

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

The brothy base is made with Swanson Chicken Broth, fire roasted tomatoes, parmesan and basil. Lots of flavor right there. The chicken and pasta lend the dish satiety and even more flavor. Then comes the fun part – a bubbly mozzarella blanketed crouton for topping.

A bowl of this tastes ridiculously comforting and hearty regardless of when you make it. And that’s what makes a recipe such a keeper.

mozzarella crouton

Oh my gosh. I mean, can you even take it?

This chicken parmesan soup is ridiculously flavorful and so easy to make! Juicy chicken with pasta, fire roasted tomatoes and mozzarella croutons. Yum!

I love a soup recipe that can be made all year long. While we’re still in soup season right now, there are some recipes I only make in winter. And I’m happy to say that this isn’t one of those. This is a year round soup! It’s a recipe you can even make in the warmer months, because it’s filling and quick and simple. Leftovers for lunch are fantastic too.

The flavors please everyone and well, that’s just the greatest! Continue reading "Chicken Parmesan Soup."

Chicken Verde Soup with Salted Yogurt.

Chicken verde soup is about to warm up your Monday! Welcome to your new favorite dinner! Yes. I realize if I had a quarter for every time I opened a blog post like that, I would be a billionaire and probably spend all my money on shoes. But I just can’t everrrrr pick a favorite. […]

The post Chicken Verde Soup with Salted Yogurt. appeared first on How Sweet Eats.

Chicken verde soup is about to warm up your Monday!

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Welcome to your new favorite dinner!

Yes. I realize if I had a quarter for every time I opened a blog post like that, I would be a billionaire and probably spend all my money on shoes.

But I just can’t everrrrr pick a favorite. I’ve never been able to – like my entire life, I’ve never been able to pick JUST ONE FAVORITE – so multiple things end up as favorites. 

It’s like a collection. I have a collection of favorites.

That includes everything.

Sorry?

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

This soup is really a cheater’s chicken verde soup. Instead of actual tomatillos we’re going to use salsa verde. Majorly cheating, I know. 

But see, tomatillos aren’t always available to me, so I had to figure something out. Plus, this ended up being delicious! 

salted yogurt

It’s one of those soups that comes together in a little over 30 minutes and still tastes fantastic! It doesn’t have to simmer all day (though, sure, it does taste incredible the next day too), you can use a rotisserie (or leftover!) chicken and it’s the perfect weeknight meal.

Cozy, comforting, not too heavy, very delicious.

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Now let’s talk about the toppings! Yes, my soups and chilis are all about the toppings but this one is a game changer. Of course, I want my classic toppings like chips and cheese and cilantro and maybe radishes (too bad I ruined the alliteration there) and stuff like that. 

But here, we’re also going to make a salted yogurt. YES. Say it with me. Salted yogurt!

It sounds weird, but it’s incredible dolloped on top of soup.

To make it, you whisk together buttermilk, greek yogurt and… salt. It’s very easy!

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

I’ve tried it on a few different soups now, but topping this one is by far my favorite. Maybe it’s because it’s kinda of like adding sour cream (but not really) or because it takes away some of the brothy-ness of the soup and makes it feel more comforting. 

Either way, it’s GOOD.

Oh oh oh and what’s really good is dipping an entire chip in your soup and scooping up the chicken verde mess AND the salted yogurt. Heck yes. Give me all of it. 

ENJOY.

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Chicken Verde Soup

Chicken Verde Soup with Salted Yogurt

This chicken verde soup is easy to make and comes together quickly. It’s served with salted yogurt dolloped on top and it’s delish!

  • 1 tablespoon olive oil
  • 2 poblano peppers, (seeded and diced)
  • 1 sweet onion, (diced)
  • 4 garlic clove, (minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups shredded chicken breast
  • 1 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ cup your favorite beer
  • 1 14 ounce can pinto beans, drained and rinsed
  • 3 to 4 cups chicken stock
  • ¼ cup freshly squeezed lime juice
  • ⅔ cup salsa verde

for topping:

  • tortilla chips
  • cilantro
  • radish slices
  • lime wedges

salted yogurt

  • ½ cup plain greek yogurt, (I like whole milk or 2%)
  • ¼ cup buttermilk
  • ¼ teaspoon salt
  1. Heat a large pot over medium-low heat and add olive oil. Add in the peppers, onions and garlic cloves with the salt and pepper. Stir to coat. Cook, stirring often, until softened, about 5 to 6 minutes.
  2. Stir in the shredded chicken breasts, along with the cumin, paprika and chili powder. Stir and mix until everything is coated, then cook for another 5 minutes. Use the beer to deglaze the pan – pour it in and stir to remove all the brown bits from the bottom.
  3. Add in the beans, chicken stock, lime juice and salsa verde. Bring the mixture to a boil then reduce it to a simmer. Cover and cook for 15 minutes, just so everything can come together.
  4. Serve with a dollop of the yogurt, tortilla chips, fresh cilantro, radish slices

salted yogurt

  1. Whisk together the ingredients until combined. This stays good in the fridge for a day or two!

salted yogurt from bon appetit

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!

Very much here for all of it.

The post Chicken Verde Soup with Salted Yogurt. appeared first on How Sweet Eats.

Pumpkin Cream Soup with Roasted Hazelnut Gremolata.

This pumpkin cream soup is about to be your new Thanksgiving BFF. I mention it EVERY year but you guys know that my family is crazy traditional about Thanksgiving. Remember the time that I made this incredible butternut squash lasagna for Thanksgiving and no one even took one bite? Seriously, we can’t switch it up […]

The post Pumpkin Cream Soup with Roasted Hazelnut Gremolata. appeared first on How Sweet Eats.

This pumpkin cream soup is about to be your new Thanksgiving BFF.

This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch!

I mention it EVERY year but you guys know that my family is crazy traditional about Thanksgiving. Remember the time that I made this incredible butternut squash lasagna for Thanksgiving and no one even took one bite?

Seriously, we can’t switch it up at all. Everyone freaks. 

I don’t necessarily mind – I love a traditional Thanksgiving after all. It’s a meal we only eat once a year and it tastes exactly like nostalgia. But sometimes I wish we could do one little thing different, just to cure my crazy brain. 

cream of pumpkin soup

A few years after the squash lasagna debacle (that stuff is so good, what is wrong with everyone!?!), I took a new approach. Instead of making something new for dinner, I did squash soup shooters with a Thanksgiving cheese board. I didn’t want to do full bowls of soup because I knew it wouldn’t fly. But I also knew everyone was hungry enough to need *something* and this was my chance.

GUESS WHAT?!

It worked. 

The shooters were small and intriguing enough that everyone went for them. Since it was such a small portion, it didn’t freak anyone out like a huge bowl of soup would. And ever since, soup shooters have been a part of my Thanksgiving appetizer plan! 

This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch!

Last year, I shared a harvest pumpkin soup shooter in my holiday entertaining guide. And if you’re thinking this reminds you of my pumpkin bisque with grilled cheese croutons, you’re semi right. That one is super smoky and filled with bacon.

This one is more pumpkin creme with a hint of spice. And topped with the most savory, delicious gremolata.

Oh yes! Roasted hazelnut gremolata may be my new favorite things. It’s DELISH.

I saw a recipe for pumpkin soup topped with hazelnut grem (can we just call it grem? K thanks) back in August and I haven’t been able to find it anywhere. I think it was in an accidental UK-version of a magazine I picked up at Barnes and Nobles (book stores for life!) and then I also accidentally threw it away. Ugh! 

The recipe has been in my mind ever since though and I’ve been saving it up for Thanksgiving. I found a hazelnut grem over on food52 and decided that it HAD to happen.

Had to. 

This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch!

I’m just in love with it! First of all, it adds incredible texture to the soup. 

Second, it adds a ton of flavor to an otherwise simple pumpkin soup. The hazelnuts are rich and toasty, the garlic is spicy, the orange is festive and the parsley is fresh. It’s super (souper?) good!

While I love a creamy soup, swirling the gremolata into the soup gives it an amazing bite and really takes the taste to another level.

This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch!

Promise that tiny little shooters of these would be devoured on Thanksgiving! 

This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch!

Pumpkin Cream Soup with Roasted Hazelnut Gremolata

Pumpkin Cream Soup

This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch!

hazelnut gremolata

  • ½ cup hazelnuts
  • ½ cup fresh flat parsley, (chopped)
  • 2 garlic cloves, (minced)
  • 1 orange, (zest freshly grated)
  • 3 tablespoons extra virgin olive oil
  • pinch of salt
  • pinch of fresh grated pepper

pumpkin soup

  • 3 tablespoons chopped hazelnuts
  • 4 tablespoons unsalted butter
  • 1 sweet onion, (diced)
  • 4 garlic cloves, (minced)
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • Pinch of crushed red pepper
  • 1 ½ cups pumpkin puree
  • ½ lemon, (juiced)
  • 4 cups chicken or vegetable stock
  • ½ teaspoon freshly grated nutmeg
  • ¼ cup creme fraiche
  • cream for drizzling, (if desired)

hazelnut gremolata

  1. Preheat the oven to 350 degrees F. Place the hazelnuts (I also include the 3 tablespoons from the soup) on a baking sheet in a single layer. Roast for 10 to 15 minutes, shaking the pan once or twice during cook time.
  2. Once the nuts have roasted, place them in a kitchen towel. Wrap them up in the towel and gently shake the towel back and forth, using your hands to rub the hazelnuts together a bit, removing all the skins. You want to remove as many as you can!
  3. Coarsely chop the hazelnuts into they are in small pieces. Set aside 3 tablespoons for the soup.
  4. Stir together the remaining hazelnuts, parsley, minced garlic, orange zest, salt and pepper. Stir in the olive oil. This can be stored in the fridge for a few days!

pumpkin soup

  1. Heat a large pot over medium heat and add the butter. Cook, stirring often, for about 5 minutes until the butter starts to brown. Stir in the onions, garlic, salt and pepper. Stir in the crushed red pepper and chopped hazelnuts. Cook for 5 minutes, until the onions soften.
  2. Stir in pumpkin puree, lemon juice, stock and fresh grated nutmeg. Bring the mixture to a boil, then reduce it to a simmer. Cook for 15 minutes. Turn off the heat and carefully transfer the mixture to a blender (or use an immersion blender!) and blend until smooth. Pour the soup back into the pot and heat over low heat.

  3. Stir in the creme fraiche. Taste and season the soup with more salt and pepper if needed. Once the soup warms back up, serve with a drizzle of cream or half and half. Top with a few spoonfuls of the hazelnut gremolata!

gremolata adapted from food52

This pumpkin cream soup is silky smooth and delicious, then topped with a roasted hazelnut gremolata for extra flavor and crunch!

I mean we always need a little crunch with our soup!

The post Pumpkin Cream Soup with Roasted Hazelnut Gremolata. appeared first on How Sweet Eats.

Tuscan Tomato Bean Soup with Kale.

This tuscan tomato bread soup is so good I could cry. Forgive me because I’m putting bread IN your soup. Just when I thought that I couldn’t love tomato soup more… oh my gosh. YOU GUYS. This tomato bread soup is the coziest soup I have ever eaten. It’s super hearty. It’s packed with flavor. […]

The post Tuscan Tomato Bean Soup with Kale. appeared first on How Sweet Eats.

This tuscan tomato bread soup is so good I could cry.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

Forgive me because I’m putting bread IN your soup.

Just when I thought that I couldn’t love tomato soup more… oh my gosh.

tomato bread soup

YOU GUYS.

This tomato bread soup is the coziest soup I have ever eaten. It’s super hearty. It’s packed with flavor. And it’s ridiculously satisfying.

And it’s not like I’m saying you SHOULDN’T make a grilled cheese with this, but what I’m saying is… you don’t even need it.

That means a lot coming from me. I’m like the grilled cheese queen. I live for them. So this is CRAZY.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

A few years ago I made a tortilla soup that is actually thickened by tortillas. It remains one of my favorite recipes. So when I saw a recipe like this, I knew I had to try. 

You add the bread directly to the soup and simmer it until it thickens the entire pot. It’s so… rich. Without any added cream or milk or cheese. 

Sure, these IS some cheese (you add a parmesan rind – that’s my favorite thing ever!) and of course, the bread. But it’s such a soul-warming recipe, one that reheats fabulously and all around tastes SO GOOD that you won’t know what to do with yourself.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

I’ll say it right now – Eddie is not a tomato soup person. You probably already know this, if only because the guy you’ve been reading about for a decade, the guy who had framed photos of WWE wrestlers hanging on his walls when I met him, has never been a serious soup lover. And I’ve all but skewered him here for it. 

He loves a hearty, meaty chili or even chicken noodle soup – that’s about it.

HOWEVER!!

This passed the Eddie test. It is so, SO hearty for a tomato soup. Honestly it feels more like a bean soup that a tomato soup, that is how packed it is! But the flavor is 100% tomato based and boy oh boy is it fantastic.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

So here’s the deal.

You want to use a really good non-seedy, non-grainy bread! That was tricky for me because I actually only like grainy, seedy breads. I had to go out and find a great crusty italian loaf that would work here. 

It’s amazing how the bread melts and dissolves into the soup, while also leaving just the slightest reminder that it is, in fact, bread that is doing the thickening. You know how occasionally you dunk a sandwich into soup, and a piece of the bread gets lost at the bottom until you’re almost finished, and you slurp it up with that last spoonful?

This is kind of like that, but in a really good way. Makes me so happy!

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

I’ve always loved the tradition of tomato soup with grilled cheese on Halloween night before trick or treating. This is this year’s contribution!

If you’re looking for more inspo, this is my most favorite ever tomato soup in shooter form with grilled cheese sticks. I’ve also made pumpkin bisque with grilled cheese croutons. And tomato cream pasta with grilled cheese crumbs! Oh yes.

Now we can have it all in one bowl.

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

Tuscan Tomato Bread Soup

Tuscan Tomato Bean Soup with Kale

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

  • 1 pound dry white beans (navy, cannellini, etc) (, soaked overnight)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 sweet onion, (diced)
  • 4 garlic cloves, (minced)
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup chopped or sliced carrots
  • 2 tablespoons tomato paste
  • 2 14 ounce cans fire roasted diced tomatoes
  • 4 cups vegetable stock
  • 2 ½ cups crusty italian bread chunks
  • ½ cup freshly grated parmesan cheese, (plus more for topping)
  • 1 parmesan cheese rind
  • 1 head tuscan kale, (torn from stems and coarsely chopped)
  1. To soak the beans overnight, place them in a large bowl or pot and cover them with a few inches of water. Drain the beans in the morning.
  2. Heat a large pot over medium heat and add the butter and olive oil. Stir in the onion, garlic, salt, pepper and pepper flakes. Cook until the onions soften, about 5 minutes.
  3. Stir in the carrots and cook for 5 minutes more. Stir in the tomato paste, stirring to coat all the vegetables in the pot.
  4. Add the diced tomatoes and vegetable stock. Add the bread in chunks. Stir in the beans, parmesan cheese and parmesan rind. Bring the mixture to a boil, then reduce it to a simmer and cover it. Cook for 30 to 40 minutes, stirring occasionally to make sure nothing is sticking to the bottom. If it is, reduce the heat!
  5. When the soup is finished, the bread will have mostly disintegrated into the soup. You can taste and season the soup here if you wish – add more salt and pepper if it doesn’t seem to have enough flavor. This step is important! All canned tomatoes can be different in salt quantities, so be sure to taste and adjust the flavor to your linking.
  6. 5 to 10 minutes before serving, stir in the kale. I love that the kale has a crisp chew and texture to it. If you prefer it to be softer and more wilted, you can add it in earlier or cook the soup a bit longer. The kale gets softer as it sits.
  7. Serve the soup with lots of grated parmesan for topping.

slightly adapted from real simple

This tuscan tomato bread soup is super hearty, satisfying and delicious! Leftovers are a hit and you will find yourself craving this in the cooler months.

Craving a bite of this so badly.

The post Tuscan Tomato Bean Soup with Kale. appeared first on How Sweet Eats.