Soups – FoodWatcher

Cheesy Potato Soup

Overhead image of a bowl of cheesy potato soup topped with chives, cheese, and bacon. This creamy cheesy potato soup is packed with warm spices, tender chunks of potatoes, and cheese for an easy comfort food you’ll love!

Cheesy Potato Soup is the ultimate comfort food, perfect for those chilly nights when something warm and satisfying is what you’re looking for. It’s creamy, savory, and packed with hearty ingredients that will have you reaching for a second bowl!

A bowl of cheesy potato soup topped with chives, bacon, and shredded cheese.

What is Cheesy Potato Soup?

Cheesy potato soup is a rich, velvety soup loaded with potatoes, bacon, and sharp cheddar cheese. The base of this soup is made from perfectly tender potatoes simmered in chicken stock, creating a naturally creamy texture. Each bite has a balance of smokiness from bacon, subtle spice from paprika, and the creamy indulgence of cheddar cheese.

This soup is incredibly versatile, too! You can easily adapt it by switching up the ingredients to suit your preferences or dietary needs. Whether you love your soup chunky with texture or silky smooth, cheesy potato soup can be customized to hit all the right flavor notes. It’s a fantastic go-to for any meal!

Close up side view of a bowl of cheesy potato soup topped with chives, cheese, and bacon.

Ingredients You Need

Bacon – Crispy bacon adds a smoky and savory flavor that pairs perfectly with the creamy soup base. It’s never a bad idea to cook a little extra, just in case!
Celery – Adds a bit of crunch and freshness to the mix, balancing out the richness of the soup. Dice them finely for the best texture.
Onion – Sweet and savory, onions create a flavorful base for the soup. Sauté them until soft to bring out their natural sweetness.
Garlic – We add this for a subtle kick of garlicky flavor.
Potatoes – Potatoes give the soup its creamy, hearty texture. Peel and cube them to help them cook faster and blend smoothly.
Chicken Stock – This gives the soup its savory base. It also helps the potatoes cook down, infusing them with flavor as they soften.
Butter – We use this to create a roux, adding a creamy richness to the soup while helping to thicken it.
All-Purpose Flour – This is a key ingredient in thickening the soup, making it silky and creamy without being too heavy.
Heavy Cream – Cream adds a rich, velvety texture and a touch of indulgence to the soup. It helps create that signature creamy finish.
Fresh Cilantro – We love adding this herb for a hint of brightness that cuts through the richness. Feel free to add more or less based on your taste.
Smoked Paprika – This brings a smoky, slightly spicy flavor that elevates the soup. It also adds a subtle warmth to the dish.
Oregano – This classic herb adds a hint of earthiness. It works beautifully with the other ingredients!
Salt and Freshly Ground Black Pepper – These are essential for bringing all the flavors together.
Grated Sharp Cheddar – This is the ultimate finishing touch! Sharp cheddar adds a punch of flavor and creaminess when melted on top.

How to Make Cheesy Potato Soup

Cook the bacon. Heat a Dutch oven over medium heat and cook the bacon until crispy. Set aside the bacon on paper towels, but leave some bacon grease in the pot.
Sauté the vegetables. Cook the celery and onions in the Dutch oven with the bacon grease until the onions turn translucent and soft. Add the garlic and cook briefly to release its flavor.
Add the potatoes. Pour the cubed potatoes into the pot, coating them in the veggie mixture. Let them sauté for a few minutes.
Simmer with stock. Transfer the cooked bacon back in before pouring in the stock. Use a lid to cover the pot and let the potatoes cook until they are fork-tender.
Make the cream mixture. Melt the butter in a separate pan and whisk in the flour to form a roux. Slowly stir in heavy cream, smoked paprika, oregano, and cilantro, cooking until it thickens. Bring the mixture to a boil.
Combine. Pour the thickened cream mixture into the potato mixture. Stir well to combine and let the flavors come together.
Blend for texture. Pour half the soup into a blender or food processor and blend until smooth. Then, pour it back into the Dutch oven. Stir to combine the smooth and chunky textures.
Adjust seasoning. Taste the soup and season with salt, pepper, or any extra spices.
Garnish and serve. Ladle the soup into bowls and top with grated sharp cheddar for a cheesy, melty finish!

Variations

Ham – Swap out bacon for diced ham if you want a slightly different flavor profile.
Spice – Add a pinch of cayenne or red pepper flakes for a little heat.
Vegetarian– Omit the bacon and use vegetable stock instead of chicken stock for a meat-free option.
Extra cheesy – Stir in some additional shredded cheddar or gouda for an even creamier soup.
Loaded soup – Top each bowl with sour cream, chives, and extra bacon for a full loaded baked potato-inspired experience!
Veggies – Toss in some diced carrots or peas for extra color and flavor.
Sweet Potatoes – Replace regular potatoes with sweet potatoes for a fun twist that adds natural sweetness.

Can I Store Leftovers?

Yes! Cheesy potato soup stores well, but the texture might thicken after cooling. You can always add a little stock or cream to thin it out when reheating, though.

Refrigerate any leftovers in an airtight container for up to 3 days.

To freeze, transfer the cooled soup to a freezer-safe container, leaving room for expansion. It’ll keep in the freezer for up to 3 months.

More Soup Recipes

Looking for more meals to warm you from the inside? Take a look at a few more of our creamy, dreamy soup recipes.

Easy Roasted Cauliflower Soup

Creamy Chicken and Rice Soup

Broccoli and Cheese Soup

Creamy Zucchini Soup

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Cheesy Potato Soup Recipe

This creamy cheesy potato soup is packed with warm spices, tender chunks of potatoes, and cheese for an easy comfort food you'll love!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Main Course

Cuisine: American

Keyword: cheesy potato soup, cheesy potato soup recipe

Servings: servings

Author: Food Dolls

Equipment

Ingredients

3 slices bacon
2 stalks celery diced
1 onion chopped
4 cloves garlic minced
8 potatoes peeled and cubed
4 cups chicken stock or enough to cover potatoes
3 Tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
½ teaspoon smoked paprika
½ teaspoon oregano
3 teaspoons chopped fresh cilantro
Salt and freshly ground black pepper to taste
Grated sharp cheddar for garnish

Instructions

Cook the Bacon: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until browned (about 5-10 minutes).
3 slices bacon
Drain bacon on paper towels and discard all but ¼ cup of the bacon grease.
Sauté the Vegetables: Add celery and onion to the Dutch oven and cook in the reserved bacon grease until the onion is soft and translucent (about 5 minutes).
2 stalks celery, 1 onion
Stir in garlic and cook for an additional 1-2 minutes.
4 cloves garlic
Cook the Potatoes: Add cubed potatoes to the Dutch oven and toss to coat with the vegetable mixture. Sauté for 3-4 minutes.
8 potatoes
Return bacon to the pot, then pour in enough chicken stock to cover the potatoes.
4 cups chicken stock
Cover and simmer until the potatoes are tender (about 15-20 minutes).
Prepare the Cream Mixture: In a separate skillet, melt butter over medium heat.
3 Tablespoons butter
Whisk in flour and cook for 1-2 minutes, stirring constantly.
¼ cup all-purpose flour
Gradually whisk in the heavy cream, smoked paprika, oregano, and cilantro.
1 cup heavy cream, ½ teaspoon smoked paprika, ½ teaspoon oregano, 3 teaspoons chopped fresh cilantro
Bring the mixture to a boil, stirring constantly, and cook until thickened (about 5 minutes).
Combine and Purée: Add the cream mixture to the potato mixture, stirring to combine.
Transfer about half of the soup to a blender and purée until smooth, then return the puréed soup to the Dutch oven.
Season and Serve: Adjust seasonings with salt, pepper, and additional spices if needed. Serve hot, garnished with grated sharp cheddar.
Salt and freshly ground black pepper, Grated sharp cheddar

Nutrition

Pasta e Fagioli

Pasta e fagioli, sometimes shortened to pasta fagioli (or pasta fazool if you’re a Sopranos fan), is a classic Italian soup. Its name literally translates to “pasta and beans,” and it consists of tiny pasta, creamy beans, and tender vegetables in a fragrant tomato broth. Here in the US, many people know pasta e fagioli from the menu at Olive Garden, but I’m here to tell you that you HAVE to try making this dish at home. It comes together in one pot. The ingredients are largely pantry staples. AND the combination of pasta, beans, and veggies makes it a […]

Easy Broccoli Cheddar Soup

I love Broccoli Cheddar Soup (and soup season in general). It’s such a classic soup and it reminds me of childhood. I remember when I was in junior high going to Panera Bread for a quick dinner after tennis practice and the broccoli cheddar soup (in a bread bowl) always hit the spot! Our broccoli cheddar soup recipe is simple and can be made in just 30 minutes. It’s super flavorful and has the perfect…

The post Easy Broccoli Cheddar Soup appeared first on Spoon Fork Bacon.

Two bowls of cheddar broccoli soup topped with some more shredded cheese.

Our broccoli cheddar soup recipe is simple and can be made in just 30 minutes. It’s super flavorful and has the perfect balance of a salty, cheesy soup base with loads of perfectly cooked broccoli goodness!

How to Make Our Broccoli Cheddar Soup

Ingredients

Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Add flour to butter and onion mixture.Stir together and cook for about 2 minutes. This will remove the raw flour flavor.

Onions and butter melted in a stock pot.

Combined melted butter and flour in a stock pot to make broccoli cheddar soup.

Stir in chicken stock and season generously with salt and pepper. You want to make sure that no flour lumps are left after adding the stock.
Add celery and broccoli.

The beginning to making broccoli cheddar soup.

Broccoli and celery combined with a stock to make the start of broccoli cheddar soup.

Stir together and bring to a boil. Reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. The soup should still have a thinner, ‘soupy’ texture.

Broccoli cheddar soup with celery soup made in a stock pot.

Milk added into a stock pot with broccoli cheddar soup.

Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese. Adding the cheese slowly will help to create a smooth soup in the end.
Continue to add more cheese to the soup until the soup has thickened and has a smooth velvety texture. Season with salt and pepper and top with more cheddar. Serve.

Hand fulls of cheese added into a stock pot to make broccoli cheddar soup.

Tools You Will Need

Tips to Make the BEST Broccoli Cheddar Soup

Our broccoli cheddar soup recipe is very easy to make but there are a couple important factors to make it successfully.

Make sure you’re grating your own cheese and not using pre-shredded cheese! Pre-shredded cheeses have anti-caking agents in them for preservation and causes the end product to be gritty!
It’s important to remember that low and slow for adding the cheese is key. Remove the pot from the heat and add the cheese in small handfuls. Removing the pot from the heat will ensure your soup doesn’t separate, while still maintaining enough heat to melt the cheese.
Also make sure the added shredded cheese fully incorporates and melts into the soup before adding more. This will guarantee the soup stays creamy and smooth. If the cheese is added too quickly you run the risk of your soup becoming gritty.

Does this Taste Just Like the Version at Panera Bread?

Yes and no! Our version is VERY similar to the one they serve at Panera, but we omitted the carrots. Why? Because we really wanted the focus to be on the broccoli and the cheddar…that’s why it’s called broccoli cheddar soup! It’s such a delicious and classic combination of flavors we didn’t want anything “fighting” the flavors if that makes sense.

If you want carrots in your soup, no problem! Just add 1 peeled and diced carrot to the onion and celery (making a mirepoix) OR peel and cut 1 carrot into julienne strips and add them to your soup when you add the broccoli!

Make Ahead Instructions for Our Broccoli Cheddar Soup

Make Ahead

Our soup can be made up to 3 days ahead of time, stored in an airtight container in the refrigerator.

Reheating Leftovers

To reheat, pour soup into a pot and place over medium-low to low heat. Stir soup occasionally to ensure it heats back up evenly. It’s important that the soup comes back up to temperature slowly so that it stays thick, creamy and smooth. Reheating the soup too quickly can make the soup gritty and lose its body.

If you find that your soup still gets too thin after its been heated scoop 1/2 cup of the warm soup into a small bowl and whisk together with 1 1/2 teaspoons cornstarch until smooth. Pour mixture back into the pot, stir together and simmer until soup slightly thickens.

Can I Freeze This Soup?

We really don’t recommend freezing this recipe because the consistency will be very thin and the texture will be off (gritty) once it’s thawed and heated back up. The cornstarch slurry trick also doesn’t work nearly as well for when the soup has been frozen.

Best Way to Serve Our Broccoli Cheddar Soup

Our favorite way to serve this soup is to ladle it into a crusty, sourdough bread bowl! The last bits of the soup absorb into the inner crust of the bowl and it’s so satisfying to tear away pieces of the soup soaked bread bowl and scarf them down as you finish up the soup.

Broccoli cheddar soup in a bowl up close with shredded cheddar cheese on top.

More Delicious Soup Recipes You Will Love

A close up of a bowl of broccoli cheddar soup with a spoon.

Easy Broccoli Cheddar Soup

A deliciously cozy recipe for Easy Broccoli Cheddar Soup. We love serving it in a sourdough bread bowl or with a side of crusty bread for dipping. This soup is the ultimate comfort food!

Course dinner, lunch, Soup

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 445kcal

Author Teri & Jenny

Ingredients

soup

5 tbsp unsalted butter
½ onion chopped
⅓ cups all purpose flour
2 cups chicken stock
1 celery stalk finely diced
2½ cup broccoli chopped into bite sized pieces
2 cups whole milk
2 cups shredded cheddar
salt and pepper to taste

garnish

1 cup shredded cheddar

US Customary – Metric

Instructions

Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Whisk in flour and cook for about 2 minutes.
Stir in chicken stock and season generously with salt and pepper.
Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. (soup should still have a 'soupy' texture)
Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
Season with salt and pepper and top with more cheddar. Serve.

Video

Notes

Makes: ~1 1/2 quarts

Tips and Tricks for Broccoli Cheddar Soup Success

This Broccoli Cheddar Soup recipe is really simple but there are a couple important factors in making it successfully.

It’s important to remember that low and slow for adding the cheese is key. Remove the pot from the heat and add the cheese in small handfuls. Removing the pot from the heat will ensure your soup doesn’t separate, while still maintaining enough heat to melt the cheese.
Also make sure the added shredded cheese fully incorporates and melts into the soup before adding more. This will guarantee the soup stays creamy and smooth. If the cheese is added too quickly you run the risk of your soup becoming gritty.

Make Ahead Instructions for Our Broccoli Cheddar Soup

Our soup can be made up to 3 days ahead of time, stored in an airtight container in the refrigerator.

Nutrition

The post Easy Broccoli Cheddar Soup appeared first on Spoon Fork Bacon.

Vegan French Onion Soup

This Vegan French Onion Soup recipe is inspired by the original French classic. Complete with a rich, umami-packed broth topped with crusty bread and hot gooey “cheese”. It’s the perfect cozy comfort food made completely vegan!

The post Vegan French Onion Soup appeared first on Sweet Simple Vegan.

This Vegan French Onion Soup recipe is inspired by the original French classic. It’s complete with a rich, umami-packed broth topped with crusty bread and hot, gooey “cheese.” It’s the perfect cozy comfort food made completely vegan!

close up overhead photo of 3 bowls of french onion soup topped with toasted bread and melted vegan cheese with fresh thyme

We’ve put our spin on many classic soup recipes, from Vegan Broccoli Cheddar Soup, Vegan Chicken Noodle Soup, Vegan Chicken Gnocchi Soup, and Vegan Zuppa Toscana. This savory vegan soup recipe is no exception!

Using just 11 simple ingredients and a few ingredient swaps, we’ve recreated the deep, savory flavors and cheesy goodness you expect from the traditional dish. Get ready to dive into a bowl of cozy comfort food!

labeled ingredients for vegan french onion soup on blue table: broth, salt, onions, white wine, sugar, dairy-free mozzarella cheese, bay leaves, thyme, flour, dry sherry, dairy-free butter and baguette

Ingredients You’ll Need

Vegan butter: Used to caramelize the onions and adds savory richness to the soup. If you don’t have any vegan butter on hand, olive oil is a great substitute.
Onions: You’ll need 3 pounds of yellow onions (about 5-6 onions). When slowly caramelized, the onions create a sweet, rich, savory soup broth that is iconic to French onion soup.
Sugar: A pinch of sugar helps to quicken the caramelization process and brings out the onions’ natural sweetness.
Dry white wine: Used to deglaze the pan while caramelizing the onions. We recommend sauvignon blanc, pinot grigio, or a dry riesling for their crisp acidity and light, neutral flavor.
Flour: All-purpose flour helps to thicken the soup broth and give it a velvety mouthfeel.
Broth: Traditional French onion soup is typically made with beef broth. To mimic that same deep, umami flavor, we made our French onion soup with vegan beef broth, but vegetable broth also works well.
Thyme: The fresh, aromatic notes of the thyme sprigs balance the sweetness of the caramelized onions and the richness of the broth.
Bay leaves: Similar to the fresh thyme, bay leaves add an earthy layer to the soup, contributing to the deep flavor profile.
Dry sherry: While optional, a splash of dry sherry balances the soup’s richness by adding a tangy brightness.
French baguette: Day-old, crusty French bread works perfectly in this soup recipe.
Vegan mozzarella: Classic French onion soup is famously topped with gruyere cheese, but that is hard to come by in a dairy-free version. Our recipe testing found that vegan mozzarella was the next best thing. Feel free to opt for store-bought shreds as we did, or try our Homemade Vegan Mozzarella Cheese slices!

Equipment Needed

Large Dutch oven or pot of choice
Spatula
Sheet pan
Ladle
Oven-safe soup bowls (optional)

melted vegan butter in large caraway nonstick skillet

raw slices of onions in large skillet for french onion soup

How to Make Vegan French Onion Soup

Caramelize the onions. Add the vegan butter to a large Dutch oven or pot of choice and melt over medium-low heat. Once melted, add the sliced onions, salt, and sugar. Cook until the onions are deeply caramelized, occasionally stirring with a wooden spoon to scrape the fond at the bottom of the pan. This should take 30-45 minutes. In the beginning, you’ll only need to stir the onions occasionally, but once they begin to brown, you’ll need to stir more frequently to prevent burning. If the onions begin to burn or stick to the pan, deglaze with water.
Add wine. Once the onions are a deep golden brown and jammy, add the wine to deglaze the pan and raise the heat to medium. Cook, stirring constantly, until the wine is cooked off, about 3-4 minutes.
Add the flour. Sprinkle the flour over the caramelized onions and stir to coat. Cook for an additional minute to allow the flour to hydrate.
Add the broth ingredients. Add in the broth, sprigs of fresh thyme, and bay leaves. Stir together and bring the soup broth to a simmer. Cover and simmer for 30 minutes, stirring occasionally.
Prepare the crouton. While the soup simmers, preheat the oven to 400F. Place the baguette slices on a sheet pan with a drizzle of olive oil and bake for 5-8 minutes or until lightly crispy. Remove from the oven and set aside. If using regular bowls, top the crispy baguette slices with vegan mozzarella cheese and return to the oven for another 10 minutes, until the cheese is melted.
Finish the soup. After the soup broth has simmered for 30 minutes, remove the soup from the heat. Add the dry sherry, if using, and black pepper to taste. Remove the thyme sprigs and bay leaves.
Ladle into oven-safe bowls. Ladle the savory broth into oven-safe bowls and top with 1-2 slices of the crispy bread. Pile vegan mozzarella shreds on the bread, about 1/4 cup per bowl.
Bake until cheesy. Place in the oven for 10 minutes, or until the cheese is melted. If using regular bowls, serve the soup and top with the prepared cheesy baguette slices.
Enjoy. Remove from the oven and allow to cool slightly before serving. Enjoy!

large skillet with broth, thyme, bay leaves and onions for french onion soup

preparing vegan french onion soup in large black skillet

Serving Suggestions

This soup is hearty enough to be enjoyed as a main dish, but if you’re looking for a few vegan side dishes to pair alongside it, you can’t go wrong with a simple Brussels Sprouts Caesar Salad or Pan-Fried Asparagus. French onion soup pairs beautifully with a glass of red or white wine.

close up overhead photo of french onion soup topped with toasted bread and melted vegan cheese with fresh thyme

Recipe FAQs

Can I make this vegan French onion soup gluten-free?

Yes! If you are gluten-free or serving gluten-free guests, there are a few ingredient swaps you will need to make to adjust the recipe.

First, replace the all-purpose flour with a 1:1 gluten-free flour blend. Next, swap the french baguette for a gluten-free alternative. Lastly, double check that your vegan beef broth does not contain any gluten.

Can I make this soup oil-free?

While we have not tested an oil-free version of this particular recipe, you may be able to make it oil-free by using our guide for How to Caramelize Onions without Oil.

Then double check your broth and vegan cheese of choice does not contain oil. If you give this a try, leave us a comment down below to share your results!

I don’t have any oven-safe bowls. What can I use?

If using regular bowls, we recommend baking the baguette slices for 5-8 minutes, then topping with the cheese and returning to the oven to bake for another 10 minutes, or until the cheese is melted. Then, ladle the soup into your bowl of choice and top with the prepared cheesy baguette slices.

spoon full of french onion soup over bowl

Storage Instructions

Leftover soup will keep for up to 5 days in an airtight container in the refrigerator. For best results, store the soup broth and bread separately.

When reheating, heat the soup until warm on the stovetop or in the microwave, then transfer to an oven-safe serving bowl, top with leftover bread and cheese, and bake at 400F for 10 minutes, or until the cheese is gooey.

Quick Tips

When caramelizing the onions, you’ll only need to stir them occasionally at first. Once they begin to brown, you’ll need to stir more frequently to prevent burning. If the onions begin to burn or stick to the pan, deglaze with a bit of water.
Shredding a block of vegan cheese rather than using pre-shredded cheese may help it melt more quickly and look most similar to dairy cheese. Check out this helpful article to find a vegan cheese that melts well: Best Vegan Cheeses That Melt.
Don’t skip toasting the bread! This helps it hold up when placed on top of the soup and baked with cheese.

horizontal photo of 3 bowls of french onion soup topped with toasted bread and melted vegan cheese with fresh thyme

More Vegan Soup REcipes You May Enjoy:

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Gluten Free

Mushroom Farro Soup

30 Minute Meals

Healthy Cabbage Soup

Appetizers and Sides

Hearty Lentil Soup

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Vegan French Onion Soup Recipe

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No reviews

Author: Sweet Simple Vegan
Total Time: 2 hours 10 minutes
Yield: About 6 servings
Diet: Vegan

Print Recipe

Description

Ingredients

1/4 cup (1/2 stick) vegan butter
3 lbs yellow onions (about 5–6 onions), sliced
1 teaspoon salt
½ teaspoon sugar
1 cup dry white wine
2 tablespoons all-purpose flour
8 cups vegan beef broth (or vegetable broth)
4 sprigs of thyme
2 bay leaves
1 tablespoon dry sherry (optional)
1 French baguette, sliced
Vegan mozzarella shreds

Equipment

Large Dutch oven or pot of choice
Spatula
Sheet pan
Ladle
Oven-safe soup bowls (optional)

Cook Mode Prevent your screen from going dark

Instructions

Caramelize the onions. Add the vegan butter to a large Dutch oven or pot of choice and melt over medium-low heat. Once melted, add the sliced onions, salt, and sugar. Cook until the onions are deeply caramelized, occasionally stirring with a wooden spoon to scrape the fond at the bottom of the pan. This should take 30-45 minutes. In the beginning, you’ll only need to stir the onions occasionally, but once they begin to brown, you’ll need to stir more frequently to prevent burning. If the onions begin to burn or stick to the pan, deglaze with water.
Add wine. Once the onions are a deep golden brown and jammy, add the wine to deglaze the pan and raise the heat to medium. Cook, stirring constantly, until the wine is cooked off, about 3-4 minutes.
Add the flour. Sprinkle the flour over the caramelized onions and stir to coat. Cook for an additional minute to allow the flour to hydrate.
Add the broth ingredients. Add in the broth, sprigs of fresh thyme, and bay leaves. Stir together and bring the soup broth to a simmer. Cover and simmer for 30 minutes, stirring occasionally.
Prepare the crouton. While the soup simmers, preheat the oven to 400F. Place the baguette slices on a sheet pan with a drizzle of olive oil and bake for 5-8 minutes or until lightly crispy. Remove from the oven and set aside. If using regular bowls, top the crispy baguette slices with vegan mozzarella cheese and return to the oven for another 10 minutes, until the cheese is melted.
Finish the soup. After the soup broth has simmered for 30 minutes, remove the soup from the heat. Add the dry sherry, if using, and black pepper to taste. Remove the thyme sprigs and bay leaves.
Ladle into oven-safe bowls. Ladle the savory broth into oven-safe bowls and top with 1-2 slices of the crispy bread. Pile vegan mozzarella shreds on the bread, about 1/4 cup per bowl.
Bake until cheesy. Place in the oven for 10 minutes, or until the cheese is melted. If using regular bowls, serve the soup and top with the prepared cheesy baguette slices.
Enjoy. Remove from the oven and allow to cool slightly before serving.

Notes

Storage: Leftover soup will keep for up to 5 days in an airtight container in the refrigerator. For best results, store the soup broth and bread separately.
Reheating: Heat the soup until warm on the stovetop or in the microwave, then transfer to an oven-safe serving bowl, top with leftover bread and cheese, and bake at 400F for 10 minutes, or until the cheese is gooey.
Serving Suggestion: This soup is hearty enough to be enjoyed as a main dish, but if you’re looking for a few vegan side dishes to pair alongside it, you can’t go wrong with a simple Brussels Sprouts Caesar Salad or Pan-Fried Asparagus. French onion soup pairs beautifully with a glass of red or white wine.

Prep Time: 30 minutes
Cook Time: 100 minutes
Category: Soup, Entree
Method: Stovetop and Oven

The post Vegan French Onion Soup appeared first on Sweet Simple Vegan.

Super Green Soup

The post Super Green Soup appeared first on Veggiekins Blog.

Super Green Soup

Course Soup

Prep Time 15

Cook Time 16

Servings servings

Equipment

blender
heavy bottomed pot

Ingredients

3 tbsp olive oil extra virgin
1 shallot thinly sliced
1 leek thinly sliced
1 stalk celery thinly sliced
5 cloves garlic roughly chopped
1 tsp smoked paprika
1 tbsp nutritional yeast
1 tsp red chili flakes
1 tsp salt kosher, more as needed
1 zucchini thinly sliced
1 head broccoli chopped
1 russet potato peeled and diced
4 cups vegetable broth
4 cups spinach
black pepper to taste
dairy free cream for garnish

Instructions

Add olive oil to the pot over medium heat. Once hot, add celery and leeks. Sauté for 2 minutes, until tender and fragrant, then add shallot, garlic, smoked paprika, chili flakes and nutritional yeast. Sauté for another 2 minutes.
Add broccoli, zucchini, potato and veggie broth to the pot, ensuring all the ingredients are covered. Bring to a boil and lower to a simmer until veggies are fork tender (about 7-8 minutes).
Transfer contents of the pot to a blender along with spinach and blend on high until smooth. Return the blended mixture to the pot and season with salt and pepper, as needed.
To serve, drizzle with vegan cream and olive oil if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.

The post Super Green Soup appeared first on Veggiekins Blog.

Potato Leek Soup

Let’s make potato leek soup! Now that it’s fall, I’ve been bringing home tall, lush leeks from the farmers market nearly every week. This potato leek soup recipe is my favorite way to use them. It’s creamy, rich, and flavorful, filled with the delicate, oniony leeks, buttery yellow potatoes, garlic, and thyme. Easy to make with simple ingredients, it’s exactly the kind of warming, veggie-forward fare I crave throughout the fall and winter. You can make this potato leek soup recipe in two ways. First, you have the option to make a quick broth using the dark green tops of the […]

Tomato Soup Recipe

I get so excited to make our Tomato Soup Recipe every year! My favorite time to make it is the very end of summer leading into fall. I’m able to find the best, super ripe and sweet roma tomatoes this time of year, which makes the best tasting tomato soup. Our homemade tomato soup takes a little bit of time to make, but it’s totally worth it and very easy to make! My mouth waters…

The post Tomato Soup Recipe appeared first on Spoon Fork Bacon.

Tomato soup recipe in two bowls with garlic bread on the side.

Our homemade tomato soup takes a little bit of time to make, but it’s totally worth it and very easy to make! My mouth waters every time I think about this soup! It’s incredible on its own, with a gooey grilled cheese (classic!) or with our buttery garlic bread!

How to Make the BEST Tomato Soup Recipe

Ingredients

Process

Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast tomatoes.

Tomatoes on a baking sheet about to be roasted to make tomato soup.

Roasted roma tomatoes on a baking sheet.

While tomatoes are in the oven, melt the butter in a large pot. Add onion and sauté.
Stir in the garlic and thyme and sauté.

Onions cooking in a pot to make tomato soup.

Add crushed tomatoes, basil leaves, dried basil, and sugar. Season with salt and pepper.
Stir the mixture and reduce the heat to medium or medium-low and simmer.

Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
Continue to simmer soup, stirring occasionally.

Tomato soup base with roasted tomatoes and broth added.

Carefully pour hot soup into a blender.
Place a clean dish towel over the closed lid and blend until smooth.

Tomato soup in a blender about to be blended.

Freshly blended tomato soup in a blender.

Pour soup back into the pot.
Stir in the cream until fully incorporated.

Heavy cream added into a stock pot full of tomato soup.

Simmer tomato basil soup for 2 to 3 minutes before ladling into bowls. Top each serving of tomato soup with fresh basil leaves. Serve.

Tools You Will Need

Fresh vs Canned Tomatoes for Our Tomato Soup Recipe

I mentioned earlier that I love using fresh roma tomatoes at their peak ripeness for our recipe and it’s true! Fresh roma tomatoes are my first preference because they have amazing flavor (that become even more concentrated and delicious once they’re roasted).

That doesn’t mean you can’t get amazing results with whole canned tomatoes. I love that high quality canned tomatoes are so readily available. The flavors are also already nicely concentrated, so the roasting step can be skipped all together (which will save you about 45 minutes!). Just add a 28 ounce can of whole peeled tomatoes to the pot, as you would with the roasted tomatoes.

Overall, the most important aspect of out tomato soup recipe is to use high quality tomatoes that have great flavor!

Why This is the BEST Tomato Soup Recipe!

We roast our tomatoes, which really concentrates the delicious, sweet and acidic tomato flavor!
We add basil (both fresh and dry…just trust us on this one) to our soup and it’s hard to find a better combo than tomato and basil!
We add a touch of cream which adds a subtle, rich and creamy flavor to this extra cozy tomato basil soup recipe.
The our homemade tomato soup truly has the best tomato forward flavor that’s super smooth, creamy, well balanced with the basil, and will warm you right up!

Make Ahead and Freezing Instructions

Make Ahead

Our tomato soup recipe can be made up to 5 days in advance. Cool the finished soup, transfer to an airtight container and refrigerate until ready to use. To reheat, pour soup into a pot and simmer over medium-low to medium heat, stirring occasionally, until heated through.

Freezing

Our soup can be frozen for up to 3 months. Cool the finished soup (leaving out the cream) transfer to an airtight container and freeze until ready to use. To thaw and reheat, transfer container of soup to refrigerator and thaw overnight. Once soup has thawed (a little frozen is okay), pour it into a post and simmer over medium-low to medium heat, stirring occasionally, until heated through. Once heated through, stir in cream simmer for a few minutes and serve.

Variations

As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
If you have an immersion blender, you can use that to puree the soup instead of a blender.

Tomato soup recipe in two bowls with garlic bread.

More Delicious Soup Recipes You Will Love

Tomato Soup Recipe

The best Tomato Soup Recipe you'll ever taste! Our soup is rich, smooth, creamy, and filled with bright tomato and basil flavor. It's the perfect soup for a chilly night in! Serve with a buttery grilled cheese, garlic bread or just on its own!

Course dinner, lunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 364kcal

Author Teri & Jenny

Ingredients

1 ½ pounds Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 (28 ounce) can crushed tomatoes
2 cups basil leaves, roughly chopped
2 tablespoons dried basil
1 tablespoon sugar
2 cups low sodium chicken broth
salt and pepper to taste
⅔ cup heavy cream

US Customary – Metric

Instructions

Preheat oven to 375°F.
Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast tomatoes for about 45 minutes.
While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
Add onion and sauté for 5 minutes.
Stir in the garlic and thyme and sauté for another 5 minutes.
Add crushed tomatoes, basils and sugar. Season with salt and pepper.
Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.
Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
Continue to simmer soup, for about 15 minutes, stirring occasionally.
Carefully pour soup into a blender and blend until smooth.
Pour soup back into the pot and stir in the cream until fully incorporated.
Simmer the soup for 2 to 3 minutes before ladling into bowls.
Top each soup with fresh basil leaves. Serve.

Video

Notes

**Makes about 1 3/4 quarts, each serving is about 1 1/4 cups**

Make Ahead and Freezing Instructions

Make Ahead

Freezing

Variations

As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
If you have an immersion blender, you can use that to puree the soup instead of a blender.

Nutrition

The post Tomato Soup Recipe appeared first on Spoon Fork Bacon.

Stuffed Cabbage Soup

If you’re looking for an easy way to enjoy cabbage rolls, try this stuffed cabbage soup! Stove-top, slow cooker and Instant Pot instructions included. Who loves cabbage rolls? Although I’ve never actually made stuffed cabbage rolls, I remember ha…

The post Stuffed Cabbage Soup appeared first on Tastes of Lizzy T.

Fire-Roasted Tomato Soup

NEW!

Grab a can of fire-roasted tomatoes and make a delicious and nourishing tomato soup from scratch on the stovetop in 30 minutes.

The post Fire-Roasted Tomato Soup appeared first on Simple Green Smoothies.

NEW!

Table of Contents

With our fast-paced days, many of us are searching for ways to eat healthier and live longer. This Fire-Roasted Tomato Soup is one of my favorite recipes to do that. It’s insanely flavorful, easy to make and reheats nicely, too.

I’ve been inspired by the Blue Zones diet for years. It’s a study done based on regions where people live the longest. The Blue Zones emphasize whole foods, plant-based ingredients, and minimal processed products. This Fire-Roasted Tomato Soup not only warms the soul but also incorporates the healthful benefits of tomatoes, making it a solid choice for anyone trying to eat more plant-based recipes without skimping on flavor.

Pot of fire-roasted tomato soup on table with white bowls.

Benefits of Using Fire-Roasted Tomatoes

Tomatoes are a cornerstone of the Blue Zones diet. Rich in antioxidants, particularly lycopene, they contribute to heart health, reduce inflammation, and may even lower the risk of certain cancers. Roasting tomatoes enhances their natural sweetness and deepens their flavor, making this soup a delightful option for an active woman committed to a healthy lifestyle. Plus, using canned fire-roasted tomatoes makes the recipe quick and accessible, ensuring you can whip up a nourishing meal even on a busy day.

More healthy swaps I did

swapped out traditional heavy cream or milk-base for a creamy cashew base, making this a dairy-free tomato soup (yet you wouldn’t know it!)
using honey, a natural sweetener, instead of refined cane sugar or corn syrup (found in Campbell’s canned soup) to balance the acidity.
added cashews to increase the protein content and become a more complete meal to nourish you.
used fresh herbs to add more phytonutrients and flavors

Ingredients to make fire-roasted tomato soup recipe.

Fire-Roasted Tomato Soup Ingredients

This Fire-Roasted Tomato Soup is packed with nutrients. With this dish, you get a hearty serving of vegetables that not only nourishes your body but also supports longevity. For this recipe, you’ll need:

fire-roasted diced tomatoes: provide vitamin C, potassium, and folate
1 medium onion, diced
3 cloves garlic, minced: known for its immune-boosting properties
carrot: dose of beta-carotene, which is great for eye health
2 tablespoons olive oil: heart-healthy fats
2 cups vegetable broth (low-sodium)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Store-bought or homemade croutons
Fresh basil leaves

Homemade Fire-Roasted Tomatoes

If you can’t find fire-roasted canned tomatoes or maybe you have a ton of fresh tomatoes on hand, make them yourself. Put tomatoes on a lined baking sheet with olive oil, salt and pepper and roast at 450º for 40-45 minutes or until tomatoes are charred. You can add water to the pan if it started to smoke a bit.

How to Make Fire-Roasted Tomato Soup

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until the onions are translucent and the carrots are tender, about 5-7 minutes. This step builds the base flavors of the soup. Add the minced garlic the last minute.

Add the Tomatoes: Pour in the canned fire-roasted tomatoes with their juices. Stir well to combine. The smokiness of the roasted tomatoes will infuse the soup with rich flavor. Add in the tomato paste and honey and bring to a boil

Adding can of fire-roasted tomatoes to soup pot.

Incorporate the Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. This allows the flavors to meld beautifully.

Blending cashews and fire-roasted tomato soup in a blender.

Blend to Perfection: Transfer half of the soup to a blender, add in the cashews and basil leaves. Carefully puree until smooth. Return the puree to the saucepan and stir. If you prefer soup less chunky, carefully transfer the soup in batches to blender (or use an immersion blender). Be sure to allow steam to escape to avoid splatters.

Season the Soup: Taste and add salt and pepper. Stir everything together.

Stirring cashews into soup with a wooden spoon.

Final Adjustments: If soup seems a bit thick, you can add more vegetable broth to reach your desired consistency. Add more salt, pepper or additional spices if you want now.

Fire-roasted tomato soup in a kitchen with bottle of olive oil

Serve: Ladle the soup into bowls, garnishing with fresh basil leaves and black pepper. This adds a pop of color and an extra layer of flavor.

COMMON QUESTIONS

What can I serve with tomato soup?

if you want a classic, serve with a grilled cheese sandwich. Go light on the cheese and butter and use whole grain bread to make it a healthier option. if you want a healthier option, enjoy this soup with my Kale Caesar Salad, my Glowing Greek Salad.

Can I make this in a crock pot?

You sure can. I recommend saute the veggies first and then add everything to the crock pot (except cashews because you need to blend those). Cook for 4 hours on high or 8 on low. Before serving, blend the cashews and mix into the soup.

What other ingredients can I add to tomato soup?

Legumes will add protein and fiber. You can add canned chickpeas or white beans. This will make the soup more filling and satisfying, perfect for a post-workout meal. If you enjoy a bit of heat, add red pepper flakes or a diced jalapeño during the sautéing phase. Fresh herbs like parsley and oregano will complement the fresh basil.

Can I leave out the croutons?

Yes, you can swap croutons for whole grains like a side of toasted whole-grain bread or enjoy soup over a bed of quinoa (if you’re gluten-free) for a balanced meal that will keep you full and energized.

More Fire-Roasted Tomatoes Recipes

Incorporating meals like Fire-Roasted Tomato Soup into your diet not only supports a healthier lifestyle but also embraces the principles of the Blue Zones diet. With its ease of preparation and delightful flavors, this recipe is perfect for anyone looking to nourish their body and enjoy the journey of healthy living.

So, gather your ingredients, turn on the stove, and savor a bowl of warmth that celebrates both health and longevity. Here’s a few more recipes you might wanna try:

Vegan Tomato Soup: Pureed tomato soup at it’s finest
Vegan Minestrone Soup: Nothing packs in the vegetables like this soup
Hearty Red Lentil Soup: Comfort soup loaded with protein

Fire-Roasted Tomato Soup

Experience the rich, smoky flavors of plant-based fire-roasted tomato soup. This hearty blend of roasted tomatoes, herbs, and spices delivers warmth and comfort in every spoonful.

Course Soup

Prep Time 10

Cook Time 20

Servings

Calories 246kcal

Author Jen Hansard

Equipment

immersion blender

Ingredients

½ cup raw cashews
2 tbsp avocado oil
1 yellow onion finely chopped
1 carrot finely chopped
1 celery finely chopped
2 garlic cloves minced
3 cups vegetable stock
2 14 ½-ounce cans diced fire-roasted tomatoes (about 3 cups)
3 tablespoons tomato paste
2 teaspoons raw honey
8 fresh basil leaves
⅛ tsp sea salt
⅛ tsp black pepper

Instructions

Soak cashews in water for at least 10 minutes, the longer the better.
In a medium saucepan, saute chopped onion, carrot and celery in avocado oil; cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
And garlic and saute an additional minute.
Add the vegetable stock, diced tomatoes, tomato paste, honey and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
Transfer half of the soup to a blender, add in the cashews and basil leaves. Carefully puree until smooth.
Return the puree to the saucepan and stir. Season the soup with salt and pepper.
Ladle the soup into bowls, garnish with croutons and chopped basil leaves, and serve.

Notes

You can puree the entire soup if you prefer a creamy version.

Swap fire-roasted tomatoes for canned diced tomatoes.

You can make your own vegetable stock to use in this soup.

Nutrition

The post Fire-Roasted Tomato Soup appeared first on Simple Green Smoothies.