Roasted Carrot Coconut Soup.

This roasted carrot soup needs to find a spot in your meal rotation!  I love it for lunch or dinner, as a stand-alone meal or as a starter and it’s a great way to bridge the gap between some chilly days and the start of spring! It’s a great way to use up any carrots […]

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This roasted carrot soup needs to find a spot in your meal rotation! 

roasted carrot coconut soup

I love it for lunch or dinner, as a stand-alone meal or as a starter and it’s a great way to bridge the gap between some chilly days and the start of spring! It’s a great way to use up any carrots you may have left from the Easter bunny too.

roasted carrots

Because seriously, this is one of my favorite spring soups.

It’s warm and comforting, yet light and refreshing at the same time. Perfect for this time of year. 

roasted carrots in a pot with sautéed onions

If you have a copy of The Pretty Dish, then you’ve probably seen this before. I have a version of it in the book. Here, I’m being a little more high maintenance and roasting the carrots first. Gives it some of that extra caramely flavor that I just can’t resist!

roasted carrot coconut soup

This carrot soup my actually be my all-time favorite lunch soup. It is SUCH a great lunch recipe! You can prep it ahead of time and reheat it for lunch – it goes so well with a salad or with a sandwich. Heck, it’s even perfect with a slice or two of sourdough. 

It’s a soup that doesn’t weigh you down either. It’s nourishing and satisfying, but won’t put you in a food coma for the rest of the day. 

Absolutely love it! 

roasted carrot coconut soup

It may be because Eddie wouldn’t be into the idea of carrot soup for dinner… but prepping a pot of this for lunch for myself and the kids is just ridiculously easy. And I feel good about it being one of the options we can share throughout the week. 

Also! I can’t even stress how EASY it is.

Yes, we’re roasting the carrots first. But that’s just a matter of peeling, chopping and roasting while you start the rest of the soup. It doesn’t add too much time, but it does add a whole ton of flavor. 

roasted carrot coconut soup

While the carrots roast, I saute onions, garlic and ginger (yum, yes) in coconut oil which brings a ton of lovely flavor. Add in the carrots, some stock, boil for a bit and then puree. 

Then my favorite part – coconut milk! I love using coconut milk in soups. It makes them decadent and rich. And super satisfying. 

Plus, the natural sweetness from the carrots is complemented by the coconut milk so well. It’s just a lovely combo!

I like to keep things savory though – add some scallions on top, maybe some croutons, an extra drizzle of coconut milk.  (more…)

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Creamy Chicken and Orzo Soup.

This creamy chicken and orzo soup will warm your soul!  With so many of you under snow right now, this is the perfect hug in a bowl. The most comforting chicken orzo soup bowl that will keep you warm, that will bring happiness to a friend or family and all while tasting delicious! Oh and […]

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This creamy chicken and orzo soup will warm your soul! 

creamy chicken and orzo soup

With so many of you under snow right now, this is the perfect hug in a bowl. The most comforting chicken orzo soup bowl that will keep you warm, that will bring happiness to a friend or family and all while tasting delicious!

Oh and it’s extra satisfying too. 

chopped celery, carrots and onion

We have had a ton of snow this week – and more snow the last few weeks that we’ve had in years. As a kid, I remember us having TONS of snow, the entire winter. Or at least it seemed the way. We haven’t had anything like this recently, so we’ve enjoyed lots of comfort food on repeat. No one is complaining about that. 

Enter, this creamy chicken and orzo soup!

pot of chicken orzo soup

This isn’t my first foray into creamy chicken noodle soup. I have a recipe for it in my book Seriously Delish – like the classic kind with egg noodles. When I make a creamy chicken soup, I prefer it to thicken it with a slurry instead of cream or starting with a roux. My mom uses this method for certain dishes and I love it! There are just some recipes that call for it, and this is it. The slurry adds a creaminess without making it feel overly heavy. It’s perfect!

And yes, why this might be one of the onnnnly recipes you’ll see here with celery. I can handle it in a chicken soup, but as you know, the remaining options are few and far between. Celery is usually a no go over here.

creamy chicken and orzo soup

One of the reasons that I love this dish so much for our family? It kind of gives me chopped salad vibes. I know that sounds absolutely insane – I mean, this is soup, not salad. 

BUT!

The orzo is such a lovely little cut of pasta that you can get a bit of everything in each bite. There isn’t a big noodle taking up your whole spoon with just a touch of broth. For this reason alone, my kids LOVE this.

Since making this, Emilia asks for “soup” constantly – she’s had other soups and likes them, but when she says soup, she means this one. She loves that she can eat it with her spoon and get a full spoonful of flavor, chicken and pasta is one bite! It’s seriously perfect for little ones. 

creamy chicken and orzo soup

I like to use some of the classic tricks to make chicken noodle soup come to life here. Definitely add a parmesan cheese rind if you have one. It adds a wonderful richness to the soup that you can’t find elsewhere. The flavor is divine.

Also, spritz some lemon in before serving! This brightens things up and while I love my classic lemon chicken soup, adding just a spritz here really enhances the flavor too.

creamy chicken and orzo soup

I highly suggest using a rotisserie chicken (or leftover shredded chicken) for ease here. When you do that, this soup comes together SO fast – like we are talking 30 minutes fast. Making it an ideal weeknight meal! I have some tips listed below in the recipe card if you want to meal prep this or use it for leftovers (i.e. cook the orzo separately) and it really makes a lovely meal to enjoy all times of year. 

You gotta try it!

creamy chicken and orzo soup

Creamy Chicken and Orzo Soup

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Creamy Chicken and Orzo Soup

This creamy chicken and orzo soup is like a hug in a bowl. Creamy chicken soup with orzo pasta and parmesan. Delicious and comforting!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 3 carrots, peeled and diced
  • 2 celery sticks, diced
  • 3 garlic cloves, minced
  • kosher salt and pepper
  • ½ teaspoon poultry seasoning
  • 1 ½ cups cooked, shredded chicken
  • 6 cups chicken stock
  • 1 parmesan cheese rind
  • 1 cup uncooked orzo pasta
  • ½ cup milk
  • 1 teaspoon all-purpose flour
  • 3 tablespoons fresh parsley, plus more for topping
  • parmesan cheese, for topping
  • lemon wedges, for spritzing

Instructions

  • Heat the butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery and garlic with a big pinch of salt and pepper - I’d say at least ½ teaspoon salt and pepper to start. Cook, stirring occasionally, until the vegetables soften. Stir in the garlic cloves and poultry seasoning. Stir in the shredded chicken.
  • Add in the chicken stock and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer. Stir in the orzo pasta. Cook uncovered, stirring occasionally, until the orzo is al dente, about 8 minutes.
  • In a shaker bottle even a bowl, shake (or whisk) together the milk and flour to form a slurry. Pour this into the soup and simmer for another 1 to 2 minutes. Taste and season with more salt and pepper as needed. If the parmesan rind didn’t melt entirely, you can scoop it out at this point. Stir in the fresh parsley.
  • Serve immediately with a lemon wedge for sprinkling, parmesan cheese for topping and parsley sprinkled on top.
  • Note: if you want to prep this for meals ahead of time, or want to have it for leftovers, I suggest cooking the orzo separately as it will soak up most of the broth as it sits overnight. Combine the soup and orzo and reheat to enjoy!

creamy chicken and orzo soup

Super cozy!

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Quick and Easy Ravioli Soup.

The most comforting ravioli soup is here to hug you today! I’m back with another soup that is incredibly easy, but I promise it’s a delish quick dinner idea. While this recipe is super simple (almost embarrassingly so – my fave), it is so comforting and incredible. If you’re a fan of my homemade spaghettios, […]

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The most comforting ravioli soup is here to hug you today!

quick and easy ravioli soup

I’m back with another soup that is incredibly easy, but I promise it’s a delish quick dinner idea.

While this recipe is super simple (almost embarrassingly so – my fave), it is so comforting and incredible. If you’re a fan of my homemade spaghettios, then stay tuned. This is so similar and wildly flavorful! 

flavor base with tomato paste, onions, spices and garlic

Plus, you can use whatever ravioli you love. Or whatever you have on hand. Making it a great pantry/quick freezer meal.

You can even use different varieties for the same soup by cooking them separately and adding them to the broth. Now everyone in the house is really happy!

pot of tomato broth and ravioli soup

Of course I am partial to cheese ravioli, but I wouldn’t kick spinach ravioli out of bed. It all depends on the mood you’re in, what is available from your freezer or pantry and how much you love CHEESE. 

I mean, I’m assuming you love cheese since you’re here.

Of course.

quick and easy ravioli soup

For this soup, I chose to go the tomato paste base route. This is how my favorite spaghettios recipe starts out, and I make that recipe all.the.time. We love it!

There is something about using tomato paste as the base of the broth – instead of diced or crushed tomatoes – that makes the broth so silky, rich and wonderful. I love to use a drop of dry sherry to enhance the flavor too. It just feels more special, and I love that it is like a tomato broth as opposed to a sauce base. 

The sherry flavor also adds this hint of “what is that?!” to the soup. I use this in my best ever tomato soup too, and everyone just raves about it. It’s definitely a great ingredient to have on hand. 

quick and easy ravioli soup

If you’re having quarantine cooking fatigue (nearly one year later!!), I hear you! I definitely have been looking for super simple meals like this at least once a week or more – or for lunches. Dishes that are comforting and easy but still taste really good. Sometimes I hesitate sharing such embarrassingly easy recipes ehre on the blog, but it’s often ones like these that get me through a cooking week!

P.S. if you haven’t preordered Everyday Dinners yet, now is the perfect time! I made the best, easiest weeknight dinners – all back in 2018 before the current situation hit. The meals are truly some of the best of the best. Flavorful, easy and no fatigue to be found.

quick and easy ravioli soup

Quick & Easy Ravioli Soup

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Quick & Easy Ravioli Soup

This super simple ravioli soup is so easy! A brothy tomato base with loads of flavor, filled with your choice of ravioli. It's so good!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 small sweet onion, diced
  • 3 garlic cloves, minced
  • kosher salt and pepper
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 6 tablespoons tomato paste
  • 1 tablespoon dry sherry
  • 4 cups vegetable or chicken stock
  • 12 ounces your favorite frozen ravioli, (or fresh!) - I like cheese ravioli for this
  • 3 tablespoons parmesan cheese, plus more for topping
  • chopped fresh parsley, for topping

Instructions

  • Heat the olive oil in a stock pot or saucepan over medium-low heat. Stir in the onion and garlic with a pinch of salt and pepper. Cook until the onions soften and are translucent, about 3 to 4 minutes.
  • Stir in the basil, oregano and tomato paste. Cook, stirring the mixture, until the tomato paste deepens in color a bit. This sort of caramelizes the paste and adds a depth of flavor that is wonderful! Deglaze the pan with the tablespoon of dry sherry.
  • Add in the stock and stir. Bring the mixture to a boil, then reduce it to a simmer. Add in the ravioli and cook for the recommended time - usually around 5 minutes or so for frozen. A bit less time for fresh ravioli.
  • Stir in the parmesan cheese. Serve the soup immediately and top with extra parmesan and fresh parsley!
  • Note: if you want to make this ahead of time or prep it for lunches, cook and store the ravioli separately from the broth in the fridge. Combine the ravioli and the broth in a bowl and warm when you’re ready to eat!

quick and easy ravioli soup

Oh myyyyyy.

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Cheddar Cauliflower Chowder.

This cheddar cauliflower chowder is about to rock your weeknight dinner!  Warm, comforting and cheesy – it’s the perfect bowl to take your days from blustery and wintery to wonderful! And that is exactly what I crave right now. Something SO good to look forward to for dinner. These early months of the year always […]

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This cheddar cauliflower chowder is about to rock your weeknight dinner! 

cheddar cauliflower chowder

Warm, comforting and cheesy – it’s the perfect bowl to take your days from blustery and wintery to wonderful!

And that is exactly what I crave right now. Something SO good to look forward to for dinner. These early months of the year always get me with their gray and cold days. THIS makes dinner exciting and to be honest, freaking DELISH.

pot of cheddar cauliflower chowder with green onions

I know I know, I just shared a cauliflower recipe last week but this one is too good to wait. It is so easy, so flavorful, so filling and perfect for the cold, blustery winter days we are having right now. 

LOVE IT.

Plus, if you really want to, you can just switch out potatoes for the cauli!

cheddar cauliflower chowder with bacon

Chowder is definitely one of my go-to soups (hello, this sun dried tomato corn chowder, anyone?!) but I was hesitant about replacing the potatoes here with cauliflower. I considered using both, but was afraid the soup would be overwhelming with chunks and not as chowder-ish as I’d like.

I ended up going the cauliflower-only route and it is fantastic. 

cheddar cauliflower chowder with bacon and a spoon

The flavor is absolutely perfect.

The cauliflower is tender but still brings enough texture to the soup, and of course, with the scallions and bacon on top? Texture is given an A+.

It’s SO satisfying.

spoonful of cheddar cauliflower chowder

The cheddar makes it for me too. Obviously. As a serious cheese lover, I was afraid that adding in the cheddar may make it too heavy or gluey. You know what I mean, right? But it doesn’t at all. Stirring in the white cheddar at the end adds the perfect cheesy flavor that a bowl like this begs for. 

The base ends up being silky smooth, even though we still have our chunks of veg.

It melts in your mouth.

You won’t be able to stop the spoonfuls!

spoonful of cheddar cauliflower chowder

Cheddar Cauliflower Chowder

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Cheddar Cauliflower Chowder

This cheddar cauliflower chowder is the most comforting bowl of soup you'll have this winter! Warm, creamy, cheesy - it's wonderful!
Course Main Course, Soup
Cuisine American
Cook Time 45 minutes
Total Time 45 minutes
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 4 slices thick-cut bacon, diced
  • 1 sweet onion, diced
  • 3 large carrots, peeled and chopped
  • 4 garlic cloves, minced
  • kosher salt and pepper
  • 3 tablespoons all-purpose flour
  • 6 cups chicken or vegetable stock
  • 1 large head cauliflower, cut into florets
  • cup heavy cream
  • 4 ounces white cheddar cheese, freshly grated , plus extra for topping
  • 4 green onions, thinly sliced

Instructions

  • Heat a large pot over medium heat and add the bacon. Cook until the bacon is crispy and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and place it on a paper towel to drain off excess grease.
  • Throw the onions, carrots and garlic into the pot where the bacon grease is. You can add a small pinch of salt and pepper - you most likely will need a little salt for the soup, but the bacon is salty, so don’t go overboard! Stir and cook the vegetables until they soften, about 5 to 6 minutes.
  • Sprinkle in the flour and cook, stirring often, for 2 to 3 minutes. Stream in the stock while stirring. Add in the cauliflower florets. Bring the mixture to a boil then reduce it to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the cauliflower is tender.
  • Stir in the cream and cook for a minute or two until it warms. Reduce the heat to low and stir in the cheese and half of the green onions. Stir until the cheese is melted. Taste the soup and season with most salt and pepper if needed. This will depend on how salty your bacon and cheese are! Stir in most of the bacon, leaving a bit to garnish the bowls with.
  • Serve the soup with the extra bacon, green onions and more cheese if you wish. Enjoy!

cheddar cauliflower chowder close up

Living for this.

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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

The post 20 of My Favorite Soup Recipes For Winter! appeared first on How Sweet Eats.

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!

The post Butternut White Chicken Chili. appeared first on How Sweet Eats.

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 […]

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

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.