Embarrassingly Easy Potsticker Soup.

This potsticker soup is so easy that I can hardly stand it. Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible!  Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut […]

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This potsticker soup is so easy that I can hardly stand it.

super easy potsticker soup

Seriously! We have another meal here that will come together in about 20 minutes. It’s warm, comforting, satisfying and oh-so incredible! 

broth with shiitake mushrooms and scallions

Okay so the other day, I was craving my wonton soup. It was ALL I could think about. I make this butternut squash wonton soup every winter and love it so much. It’s simple, but does require you making the butternut wontons.

I didn’t have wonton wrappers… or squash… and I just didn’t feel like making them anyway. 

But!

I did have potstickers. We ALWAYS have potstickers on hand. Always. I love the ones from Trader Joe’s and Costco. Sometimes I’ll do them for dinner or as a weekend snack with a quick dipping sauce. Love ‘em!

broth with mushrooms and potstickers

So I figured, why not throw those in?

Um, it was SO GOOD. A moment of brilliance – not really, but you know.

I love that the potstickers are a little larger than the wonton pouches I make at home. And the filling has more texture too. Overall, they are more filling.

This is just a win all around!

super easy potsticker soup

The soup starts with a sauté of shiitake mushrooms, garlic and ginger. This is the biggest building block of flavor and also makes your entire house smell incredible. Then, the broth is a simple base of chicken or vegetable stock. I add in some soy sauce, a little toasted sesame oil too. Some sliced green onions for more flavor.

That’s it!

You can season this and flavor it to your liking. 

And once the broth is ready to go, all you have to do is bring it to a simmer and throw in those potstickers. Soup will be ready in about 3 minutes!

See? Ridiculously easy. 

super easy potsticker soup

I love to top mine with a sprinkle of furikake seasoning, which I always have on hand for some asian-inspired dishes. A little sprinkle goes a long way and it adds a ton of flavor to this soup too! 

What I love most here – aside from the fact that this takes MINUTES to make!! – is that you can really customize this based on your preferences. You could use chicken, pork or vegetable potstickers. Whatever stock you have on a hand. A few extra veggies if you want to clean out the fridge, like maybe shredded carrots or a handful of spinach or something. 

I think I might be the most excited that this is now a part of my recipe rotation!

super easy potsticker soup

Embarrassingly Easy Potsticker Soup

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Embarrassingly Easy Potsticker Soup

This super easy potsticker soup uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious!
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil, coconut oil or butter
  • 8 ounces sliced shiitake mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • kosher salt and pepper
  • 4 cups chicken or vegetable stock
  • 2 cups water
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1/3 cup thinly sliced scallions, plus more for sprinkling
  • 12 ounces frozen potstickers or dumplings
  • furikake seasoning, for serving

Instructions

  • Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
  • Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
  • Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
  • Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.
  • Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!

super easy potsticker soup

Love an easy go-to.

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20 of My Favorite Soup Recipes For Winter!

Soup season is the best season, so I’m sharing 20 of my best soup recipes today for you! While I enjoy soup all year round, right now it’s reeeeeally soup season. Right?! It’s cold and snowy and we all need some comfort. Even if it’s not snowy where you live, I’d say that January is […]

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Soup season is the best season, so I’m sharing 20 of my best soup recipes today for you!

While I enjoy soup all year round, right now it’s reeeeeally soup season. Right?!

It’s cold and snowy and we all need some comfort. Even if it’s not snowy where you live, I’d say that January is prime soup season, so here we are. I don’t discriminate against any type of soup – give me a chili, a broth-based soup, a creamy soup, a soup with pasta, a hearty meat-filled one, classic chicken noodle or plain and creamy bisque. Seriously, I love ’em all.

I try to include a soup recipe each week in my weekly menu in the chillier months, but wanted to list a bunch here in case you want to go on a soup-making binge. I love to make a big batch and freeze some (it’s one thing that I don’t mind freezing at all!) and it’s such a perfect recipe to prep for lunches or a busy week ahead. Cannot be beat!

I also have a few more soup recipes up my sleeve this season, so stay tuned…

20 of My Best Soup Recipes

Slow Cooker Buffalo Chicken Chili

Fire Roasted Minestrone with Kale Pesto

Braised Short Rib Beef Stew

Sweet Potato Chowder

Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

Chicken Tortellini Soup

Weeknight Maple Turkey Chili

Easy Lemon Chicken Soup

Creamy Chicken and Dumplings

Smoked Gruyere Butternut Soup with Crispy Chickpeas

Curried Tomato Tortellini Soup

Irish Stout Beef Stew with Herbed Dumplings

Creamy Buffalo Cauliflower Soup

Chicken Noodle Egg Drop Soup

Pesto Mini Meatball Soup

Game Day Beer Chili

Spicy Sausage, Kale and Whole Wheat Orecchiette Soup

White Chicken Quinoa Chili

Chicken Taco Soup with Cheese Quesadilla Croutons

White Bean Tortellini Soup with Havarti Toasts

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Chickpeas and Dumplings.

I could not be more excited about these chickpeas and dumplings! This is literally a hug in a bowl. I promise it will be your new favorite thing! If you’ve been around for a while, then you know that one of my favorite recipes EVER is my chicken and dumplings. They are the ultimate comfort […]

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I could not be more excited about these chickpeas and dumplings!

chickpeas and dumplings

This is literally a hug in a bowl. I promise it will be your new favorite thing!

skillet of chickpeas and dumplings

If you’ve been around for a while, then you know that one of my favorite recipes EVER is my chicken and dumplings. They are the ultimate comfort food – creamy, comforting, cozy – basically the perfect meal when you’re in need of some comfort. Or when it’s a chilly day.

It’s also a recipe that so many people love!

chickpeas and dumplings

I love that this is a mix of soup and stew. It’s so creamy and hearty and wonderful. Truly, it can’t be beat!

chickpeas and dumplings

This recipe here is basically my chicken and dumplings recipe, scaled down a bit. With chickpeas swapped for the chicken. The chickpeas definitely add an interesting element to the soup. I LOVE THEM. They have a bit more texture than the shredded chicken, of course. But if you’re looking for a vegetarian option, or just a non-chicken option, this is it!

close up of chickpeas and dumplings

Honestly, I’ve made the chicken and dumplings before without the chicken, when I just didn’t want it! But it just wasn’t hearty enough. I’ve made chicken and mushroom dumplings too, but the mushrooms aren’t the texture I was going for. You know?! This could become a bit of a clean-out-the-fridge meal if you’d like. Today, I stuck to the classics.

So enter… the chickpeas! 

Yes, the chickpeas add a bit of texture, but they also make the dish more satisfying and filling. It’s the perfect winter meal. It comes together in a little over 30 minutes, tastes like heaven and is the coziest, comforting dish that I can imagine.

Of course, I don’t miss the chicken at all. Emilia ate the bowl like she couldn’t wait for another! Eddie doesn’t need to know about the lack of chicken here… ha! 

Make this goodness today!

chickpeas and dumplings

Chickpeas and Dumplings

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Chickpeas and Dumplings

This chickpeas and dumplings recipe is a perfect vegetarian solution to creamy chicken and dumplings! Just as delicious, made with chickpeas!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3 tablespoon unsalted butter
  • 1 small sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 3 tablespoons all-purpose flour
  • 3 to 4 cups chicken stock or vegetable stock
  • 1 15 ounce can of chickpeas, drained and rinsed
  • 1/4 cup heavy cream
  • chopped fresh parsley, for topping

herbed dumplings

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ teaspoon poultry seasoning
  • 1 large egg lightly beaten
  • ½ cup buttermilk

Instructions

  • Melt the butter in a pot over medium-low heat. Once melted, stir in the onion, carrots, celery and garlic with a big pinch of salt and pepper. Stir in the rosemary and thyme. Cook until the vegetables soften, about 5 minutes.
  • While the veggies soften, make the dumplings. Whisk together the 1 cup of flour, baking powder, salt and poultry seasoning in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
  • Stir the 3 tablespoons of flour into the pan, coating the vegetables to create a roux. Cook, stirring often, for 5 minutes, making sure it doesn’t burn. Slowly stream in 3 cups of the chicken stock, stirring while doing so. Cook for another 5 minutes, letting the mixture come to a low boil - it should thicken a bit.
  • Stir in the chickpeas. Stir in the cream. You want the mixture to be lightly bubbling over medium heat. Taste and season with more salt and pepper if needed.
  • Take the dumpling batter and drop spoonfuls of it into the soup. Cook for 7 minutes, then flip the dumplings and cook them for 7 minutes more. If the mixture comes to a full boil, decrease the heat while simmering the dumplings.
  • Sprinkle with parsley and serve!

chickpeas and dumplings

I’d like to nap on that little puffy dumpling cloud!

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French Onion Soup with Brûléed Blue Cheese.

If you do one thing this week, make some blue cheese french onion soup! 2020 is wacky, especially since this is the second recipe for french onion soup that I’m sharing in one year. YES. I couldn’t help it. I originally shared this lover’s french onion soup back in February, just in time for Valentine’s […]

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If you do one thing this week, make some blue cheese french onion soup!

french onion soup with brûléed blue cheese

2020 is wacky, especially since this is the second recipe for french onion soup that I’m sharing in one year. YES. I couldn’t help it.

I originally shared this lover’s french onion soup back in February, just in time for Valentine’s Day. Before the world imploded!

It’s incredible. It’s a classic version that is dreamy and cheesy and oh-so comforting.

caramelized onions in a pot

Then.

Then I saw a recipe for french onion soup with blue cheese. Ummmm. What?

My life was forever changed. I love blue cheese SO MUCH. 

The thought of melty, bubbly blue cheese on top of french onion soup was something I could not erase from my brain. It sounded absolutely incredibly and such an upgrade from the original.

So I made it. A bunch.

We ate it like crazy.

base of french onion soup

And here we are! I’m showing you how to make it because it’s a hug in a bowl. A big bowl of heaven that has to happen in your life. Yes, it’s a treat to make any time of year, but especially delicious right now for this chilly holiday season. If you’re looking for a special meal to make to take the sting off of this weird and lonely holiday season, I’ve the ticket.

French onion soup with blue cheese! It will comfort you and make you the happiest person EVER.

french onion soup topped with baguettes and blue cheese

So in my traditional french onion soup recipe, I like to deglaze the caramelized onions with bourbon. In this recipe, I use red wine.

My preference is pinot noir, but you could use your favorite red. I love the flavor that the red wine adds to the onions as it cooks down – and it complements the blue cheese so well.

french onion soup topped with baguettes and blue cheese

P.S. I’m a little bit of a red wine + blue cheese combo fanatic. Remember when I make these blue cheese biscuits with pinot noir butter?!

french onion soup with brûléed blue cheese

Anyway! The base of the french onion soup is still a classic – it’s the topping that takes it up a notch! I like to make crouton-y baguette slices that fit right in your bowl. Once those are toasted, pile a bunch of blue cheese or gorgonzola and broil the heck out of your bowls.

french onion soup with brûléed blue cheese

OH YES.

french onion soup with brûléed blue cheese

This is seriously one of my dream meals. Caramely, savory french onion soup. Toasty bread. Melty, bubbly blue cheese. Does not get any better than this! 

french onion soup with brûléed blue cheese

Blue Cheese French Onion Soup

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French Onion Soup with Brûléed Blue Cheese

This blue cheese french onion soup is divine! Classic french onion soup topped with a baguette slice and bruleed blue cheese. Dreamy!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 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 red wine
  • 2 garlic cloves, minced
  • cup dry sherry
  • 6 cups beef stock
  • 1 to 2 sprigs of fresh thyme, plus extra for garnish
  • 1 baguette, cut into slices
  • 8 ounces blue cheese or gorgonzola, sliced or crumbled

Instructions

  • 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 red wine. Cook, stirring often again, for another 20 to 30 minutes until the onions are deeply caramelized and golden in color. Stir in the garlic.
  • 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.
  • While the soup is simmering, make your baguette slices. Preheat the oven to 350 degrees F. Place the slices on a baking sheet. Brush the bread with olive oil. Place in the oven for 10 to 12 minutes, until golden and crunchy.
  • To serve the soup, ladle spoonfuls of the soup into oven-safe ramekins or crocks. Place them on a baking sheet. Add a sprinkle of blue cheese on top, then a baguette slice. Pile more blue cheese on top. Repeat with remaining crocks. If you have leftover baguettes and blue cheese, I like to top the bread with the blue cheese and place them on a baking sheet too. These are great for extra dippers.
  • Turn the broiler on your oven to high with a rack in the center of the oven.
  • Stick the baking sheet in the oven. Broil for 2 to 3 minutes, or until the cheese is golden and bubbly. Be sure to keep an eye on them so the bread doesn’t burn! Garnish with extra thyme if you wish. And serve!

french onion soup with brûléed blue cheese

Dooooo it.

The post French Onion Soup with Brûléed Blue Cheese. appeared first on How Sweet Eats.

Butternut White Chicken Chili.

Oh how I am so in love with this butternut white chicken chili! It feels like it’s been forever since I shared an actual weeknight dinner recipe with you! I dedicated the last two weeks to having the most delicious, classic Thanksgiving ever, whether you’re cooking for yourself or a small group or doing the […]

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Oh how I am so in love with this butternut white chicken chili!

butternut white chicken chili

It feels like it’s been forever since I shared an actual weeknight dinner recipe with you! I dedicated the last two weeks to having the most delicious, classic Thanksgiving ever, whether you’re cooking for yourself or a small group or doing the virtual partay, and I’m so glad you guys enjoyed it. But here’s the thing – we still need to eat REGULAR dinner too. 

I find that this time of year is when I struggle most with dinners. It works out best for us when I plan ahead and stick to our plan. That’s the key! 

P.S. head to instagram to watch me make this step-by-step on stories today!

cubed butternut squash

Obsession does not even begin to explain how much I adore this butternut white chicken chili. It’s creamy and hearty and comforting and has a slight hint of sweetness from the squash.

Oh and it comes together pretty quickly too! 

It’s perfect all around.

butternut and chicken in pot

I have a few different white chicken chili recipes in my arsenal. I have one in the Pretty Dish and another quinoa version here (you guys love that!) but this one may take the cake. It’s so satisfying. The flavor is spot on. It’s smoky and delicious. Absolute perfection when topped with a dollop of sour cream and chips! 

butternut white chicken chili

For the beans in this chili, I go with cannellini beans. They are probably my second fave (after pinto!) but here’s the beauty of this recipe – use what beans you have on hand. This is a great pantry recipe because you can use the beans you have and an actual butternut squash lasts forever. Black, pinto, even chickpeas would work. Whatever you love and have, to make this whole cooking dinner process easier.

butternut white chicken chili

I also tend to use a rotisserie chicken for this. It simplifies the process and takes minutes. You can shred or chop the chicken, whichever you prefer. And bonus points if you buy your butternut squash pre-cut. It’s such a great shortcut to take. 

butternut white chicken chili with cilantro and chives

Cumin and just a touch of smoked paprika add flavor to this chili. I like to thicken it with sour cream instead of heavy cream or milk. All you have to do is stir that in right before serving and you’re good to go! 

butternut white chicken chili with sour cream

This is such a super delicious way to make a crave-worthy seasonal chili! A big old hug in a bowl.

butternut white chicken chili

Butternut White Chicken Chili

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Butternut White Chicken Chili

This butternut white chicken chili is super comforting and delicious! Creamy, smoky white chicken chili with hearty butternut squash.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 4 garlic cloves minced
  • kosher salt and pepper
  • 2 cups cubed butternut squash, (in 1/2 to 1 inch cubes)
  • 2 teaspoons ground cumin
  • ¼ teaspoon smoked paprika
  • pinch crushed red pepper flakes
  • 2 cups shredded chicken breasts
  • 2 14 ounce cans cannellini beans, drained and rinsed
  • 3 to 4 cups chicken stock
  • 1 cup sour cream
  • for topping: fresh cilantro chives, tortilla chips, sour cream

Instructions

  • Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
  • Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
  • After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you’d like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
  • Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
  • Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.

butternut white chicken chili

Give me all the chips for dipping!

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Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread.

This chipotle tomato soup is an absolute GAME CHANGER. Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible. I’ve told you before about how I love the tradition of tomato soup and grilled cheese […]

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This chipotle tomato soup is an absolute GAME CHANGER.

chipotle tomato soup with smoked cheddar pull apart bread

Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible.

chipotle tomato soup with smoked cheddar pull apart bread

I’ve told you before about how I love the tradition of tomato soup and grilled cheese on Halloween! I think one of you readers even tipped me off to the tradition. This would have been an awesome tradition when I was growing up because we always ate dinner quickly before trick-or-treating! 

sourdough bread stuffed with smoked cheddar

These days, we usually have our parents and family over on Halloween – the result of having the first born grandchild/nephew, etc. SO I make a chili bar for everyone, which is also very fun. It’s also much easier than cooking 12 separate grilled cheeses, you know? 

But if you’re looking for traditions for Halloween night, this tomato soup and grilled cheese one needs to happen!

saucepan of chipotle tomato soup

This twist is PERFECTION. I realize that 2020 is the year that we’re not supposed to be sharing food, but here we are and I think if you make this pull-apart bread for just your family in your home to share, you’re golden.

baked smoked cheddar pull apart bread

First, the soup!

This soup is basically my go-to favorite, nordstrom copycat (but better, I swear) tomato soup. I added a little bit of chipotle chili powder to the base, cooking it over heat with the shallots and garlic. 

The end result is INCREDIBLE. There is this slight bite of heat but it is not spicy, if that makes sense. There is the perfect amount of heat and I am not someone who loves spicy food. If you dip your bread in the soup, it’s even milder. A spoonful will give you a little lasting heat flavor, but otherwise it is a dream! 

P.S. if you don’t want anything spicy at all, just skip the chipotle. It’s as easy as that.

chipotle tomato soup

Now, for the bread!

YEARS ago, I made this white pizza pull apart bread. It’s definitely a cheaters recipe but really oh-so delish. You simply cut a grid pattern into a loaf of bread (I prefer sourdough) and stuff it full of cheese.

Yes. Stuff it full of cheese. OMG my dream. 

Then bake it!

smoked cheddar pull apart bread

The end result are these perfect cheese-covered bread slices that are incredible for dipping. Or just eating on their own. Basically… inhaling. 

chipotle tomato soup with smoked cheddar pull apart bread

This flavor combo cannot be beat! Chipotle tomato soup with a hint of smoky heat, and then smoked cheddar cheese melted all over the rustic sourdough. 

chipotle tomato soup with smoked cheddar pull apart bread

DREAM MEAL. 

chipotle tomato soup with smoked cheddar pull apart bread

Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

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Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

This chipotle tomato soup is creamy and delish with a hint of heat. Serve with smoked cheddar pull apart bread for a slice of heaven!
Course Main Course
Cuisine American
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

chipotle tomato soup

  • 2 tablespoons unsalted butter
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • ¼ teaspoon chipotle chili powder
  • 28 oz diced fire-roasted tomatoes
  • 2/3 cup cooking sherry
  • 1/3 cup chicken stock
  • 3 tablespoons brown sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup heavy cream
  • freshly snipped chives for garnish

smoked cheddar pull apart bread

  • 1 loaf sourdough bread
  • 4 tablespoons butter, melted
  • 8 ounces smoked cheddar cheese, freshly grated
  • fresh chives, for sprinkling

Instructions

  • Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and chipotle powder and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
  • Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.

smoked cheddar pull apart bread

  • Preheat oven for 400 degrees F. Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid.
  • Loosely tent the bread with foil and place in the oven for 10 minutes.
  • Remove the bread and gently pry apart the bread squares. Drizzle the butter into the crevices of the bread. Gently pull apart the bread again and stuff the grated cheese into the crevices and pile it on top. Bake the bread for 15 to 20 minutes, uncovered, or until the cheese is golden and bubbly. Sprinkle with chives and serve immediately.

chipotle tomato soup with smoked cheddar pull apart bread

I mean look at that meltiness.

The post Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread. appeared first on How Sweet Eats.

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.

The post Weeknight Maple Turkey Chili. appeared first on How Sweet Eats.

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!

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

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 […]

The post Summer Pesto Mini Meatball Soup. appeared first on How Sweet Eats.

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!

The post Summer Pesto Mini Meatball Soup. appeared first on How Sweet Eats.

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.