At the time of writing this piece, I had just finished eating a nice warm bowl of soup for dinner. I am now sitting at home under a cosy blanket. Wearing my warmest pyjamas and thick slipper socks whilst listening to the relentless rain pouring outside. What could be better on a day like today?
Having spent weeks thinking that winter would never arrive, the recent non-stop rain has certainly made up for it! On the plus side, the roads are getting a much-needed clean. The air will also be cleaner and the trees and plants will blossom.
Nothing beats soup on a cold day
This type of weather certainly calls for homemade Sunday roasts. But, on a chilly weekday evening after a long day at work and after school activities there is nothing better than a warm bowl of soup.
Quick, easy, filling and delicious soup is always on rotation at our homes during the autumn and winter months.
In this blog, we want to share our ten amazing soup recipes which are sure to become your new family favourites.
1. Leek and Potato
This thick creamy soup with smoky applewood cheese will surely not disappoint. It is velvety and rich and with just a crusty roll will be a filling dinner just in itself.
Ingredients
- 2 tbsp butter
- 2 garlic cloves, crushed
- 3 large leeks, trimmed and sliced
- 1 tbsp chopped fresh parsley (or a pinch of dried parsley)
- 1 tbsp chopped fresh oregano (or a pinch of dried oregano)
- 1 bay leaf
- 450g potatoes, cut into bite size chunks
- 800ml vegetable stock (homemade or good quality shop bought)
- Salt and pepper to taste
- 200ml creme fraiche
- 100g Applewood cheese
Method
- 1. Melt butter in a large saucepan over medium heat. Add garlic and cook whilst stirring for one minute.
- 2. Add the leeks and cook whilst stirring for another two minutes
- 3. Add the potatoes, herbs and stock, and season with salt and pepper. Bring to a boil and then reduce the heat and cover, simmering for 25 minutes.
- 4. Remove from the heat and leave cool for 10 minutes then remove and discard the bay leaf.
- 5. If you like your soup chunky, transfer half of the soup into a food processor, blend until smooth, and then transfer back to the pot with the rest of the soup.
- 6. Add the creme fraiche and reheat gently then finally add the Applewood cheese.
- If like us, you have some picky eaters in your household who do not like “bits” especially anything “green or veggie-like” then blend the whole batch of soup before adding the creme fraiche and cheese.
2. Italian Tomato Soup
After having enjoyed cooling and refreshing Gazpacho and Salmorejo over the summer, it is now time to move on to a warming tomato soup and this Italian tomato soup with creamy Mascarpone will not disappoint!
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 large garlic cloves, crushed
- 1 large onion, chopped
- 900g vine tomatoes, roughly chopped and juice reserved
- 425 ml vegetable stock (homemade or good quality shop bought)
- salt and pepper to taste
- 4 tbsp chopped fresh basil (must be fresh it really makes all the difference – the smell of the basil is just divine!)
- 4 tbsp mascarpone
Method
- 1. Heat the oil on medium heat, add the garlic and onion and cook, stirring, for around two minutes until slightly softened.
- 2. Add the tomatoes and their juices and cook for a further three minutes, then pour in the stock and season with salt and pepper.
- 3. Bring to the boil, then lower the heat, cover the pan and simmer for about 35-40 minutes.
- 4. Remove from the heat and leave to cool for about ten minutes then blend (blend half of the pot if you like your soups chunky) and add the basil.
- 5. Finally, stir in the Mascarpone and heat through before tucking in.
3. Sweet Potato and Stilton
Ok, we know that Stilton cheese may not be everyone’s cup of tea so to speak but trust us, you will love its tanginess in this rich soup.
Ingredients
- 4 tbsp butter
- 1 large onion, chopped
- 2 leeks, trimmed and sliced
- 175g sweet potatoes, peeled and diced
- 800ml vegetable stock (homemade or good quality shop bought)
- 1 tbsp fresh parsley (or a pinch of dried parsley)
- 1 bay leaf
- Pepper
- 150ml double cream
- 150g Stilton cheese
- 2 tbsp Stilton cheese, crumbled to garnish (omit this if you don’t particularly like Stilton – the soup will taste amazing even if you don’t add this!)
Method
- 1. Melt the butter in a large saucepan over a medium heat.
- 2. Add onions and leeks and cook, stirring for about three minutes.
- 3. Add the sweet potatoes and cook for a further five minutes, stirring.
- 4. Pour in the stock, parsley and bay leaf and season with pepper. Bring to the boil, then lower the heat and cover the pan, simmering for about 30 minutes.
- 5. Remove from the heat and leave to cool for around ten minutes before removing the bay leaf.
- 6. Transfer soup and blend (half if you like chunky bits).
- 7. Stir in the cream and cook for a further five minutes then gradually stir in the crumbled Stilton until melted
4. Cream of Mushroom
This is the easiest soup you will ever make. Ready in just THREE steps!
Ingredients
- 90g butter
- 2 medium onions, roughly chopped
- 1 garlic clove, crushed
- 500g mushrooms, finely chopped
- 2 tbsp plain flour
- 1 litre hot chicken stock
- 1 bay leaf
- 4 tbsp single cream
- small handful of flat-leaf parsley
Method
- 1. Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned – about 8-10 minutes
- 2. Add the mushrooms and cook over a high heat for another 3 minutes until soft. Sprinkle the flour and stir to combine. Pour in the chicken stock and bring the boil, adding the bay leaf and simmering for 10 minutes.
- 3. Remove and discard the bay leaf and blitz in a blender until smooth. The soup can be frozen at this point, adding the cream before reheating.
5. Pea Soup – no not the green peas!
This is a traditional and much-loved Gibraltarian dish. We hope you enjoy it and make it a family staple in your home.
Ingredients
- 500g yellow split peas
- 1 parsnip
- Mint
- 1 x 500g piece of gammon
- 2 potatoes
- 3 carrots
- 1 x medium piece of pumpkin
Method
- 1. Cover all of the ingredients with water and boil.
- 2. Once the gammon is cooked (see instructions on pack) remove the gammon and blend the remaining ingredients,
- 3. Cut the gammon into bite-sized pieces and add to the pan
6. Minestra
This cheesy, mostly veggie-based soup is another traditional local dish
Ingredients
- 1 kilo french beans
- 1 medium kholrabi or turnip
- 2 small courgettes
- 4 large carrots
- 125g fresh haricot beans
- 3 garlic cloves
- 2 tomatoes
- 500g pumpkin
- Spaghetti (2 handfuls, broken into smaller pieces)
- Parsley
- Basil
- Salt and pepper
- Grated Edam cheese to serve
Method
- 1. Chop all the vegetables and crush the garlic, adding the same to a large saucepan and covering with boiling water and a dash of olive oil.
- 2. Once the vegetables are tender remove them from the pan and blend.
- 3. Cook the pasta as per the packet instructions, drain and add to the blended vegetables.
- 4. Serve with plenty of grated Edam cheese
7. Cheesy Broccoli Soup
Thirty minutes is the only thing between you and this velvety, cheesy bowl of yumminess!
Ingredients
- 4 tbsp butter
- 1/2 a medium onion, chopped
- 2 garlic cloves, crushed
- 4 tbsp plain flour
- 475ml chicken or vegetable stock
- 1 tsp pink Himalayan salt
- 1/2 tsp black pepper
- 260g broccoli florets, cut into small pieces.
- 1 large carrot, grated and finely chopped
- 475ml double cream
- 230g strong cheddar cheese
Method
- 1. Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
- 2. Add the flour and whisk for 1 or 2 minutes until the flour starts to turn golden in colour.
- 3. Add the broccoli, carrots, seasoning and stock and bring to the boil, then reduce the heat to simmer for about 15 minutes or until the veggies are cooked.
- 4. Add the cream and half of the cheese and simmer for another minute.
- 5. Blend and serve with freshly baked rolls
8. Creamy Red Pepper and Butternut Squash
This is our favourite Christmas day appetizer although if feeding a crowd you will need to adjust accordingly as this recipe serves around 4. Our family looks forward to this soup every year and we make sure that it is only made at Christmas to make sure it remains special.
Ingredients
- 25g butter
- 1 large onion, chopped
- 1 medium butternut squash, peeled, de-seeded and chopped into 1 inch chunks
- 1 red pepper, de-seeded and chopped
- 2 vegetable stock cubes dissolved in 450ml of hot water
- 200g cream cheese
- 450ml milk
- 2 tbs freshly chopped chives
- Salt and freshly ground black pepper to taste
Method
- 1. Melt the butter in a very large saucepan. Add the onion and fry gently for around 3 minutes until soft but not brown.
- 2. Add the butternut squash, red pepper and vegetable stock and heat until simmering. Turn down the heat and cook on low for about 20 minutes, partially covered.
- 3. Check that the vegetables are nice and tender and then transfer the mixture into a blender or food processor. Add about the cream cheese and blend until completely smooth
- 4. Return the blended mix to the saucepan and add the milk, half of the chives and salt and ground pepper to taste.5. When serving the soup chop a little more chives over each individual bowl.
9. Sweet Potato and Chorizo soup
Come on, who can resist a recipe with chorizo…. ultimate tastiness ! By the way, chorizo is pronounced shore ri saw and not shore rit so!!!!
Ingredients
- 450g lentils
- 5 tbps olive oil
- 3 garlic cloves , crushed
- 1 onion, chopped
- 3 carrots, chopped
- 2,500ml water
- 2 bay leaves
- 3 tablespoons fresh parsley
- 3 tablespoons sherry vinegar
- 2 teaspoons smoked paprika
- Salt and pepper (to taste)
- 1 tablespoon plain flour
- 700g chorizo sausage
Method
- 1. Soak the lentils in a large bowl with 950 ml of boiling water and salt for 30 minutes. Drain and set aside.
- 2. Chop the onions and crush the garlic.
- 3. In a large saucepan, and heat the olive oil, then add Chorizo and cook for about 6 to 8 minutes, until it gets brown on both sides. Remove the Spanish Chorizo and set aside.
- 4. Lower the heat and add the garlic, onions, carrots and parsley. Season with salt then cover and cook for 25 minutes stirring occasionally.
- 5. Add the drained lentils and sherry vinegar and turn the heat up to medium-high and cook for 5 minutes, stirring frequently until the vinegar evaporates.
- 6. Add the remaining water, chorizo, and bay leaves. Bring to a simmer and turn down the heat to low, cooking for 30 more minutes until the lentils get tender.
- 7. Remove the chorizo and the bay leaves and set the chorizo to one side to cool. Discard the bay leaves.
- 8. Add paprika, pepper, and flour to the soup and stir until dissolved, cooking for 15 more minutes.
- 9. Once cooled enough to handle, cut the chorizo into small pieces and add to the soup.
- 10. Heat for 5 more minutes and serve.
10. Creamy Courgette Soup
This is the fastest soup you will ever make! Perfect when you are just too tired to spend ages in the kitchen but fancy something warm, filling and delicious.
The soup will be ready so quickly you’ll even have time to chill with a good book. Check out Our Top 10 Books Of 2022
Ingredients
- 3 large courgettes
- 3 large potatoes
- 2 medium onions
- 3 Dairylea cheese triangles
- 1 chicken stock cube (or veggie if you prefer)
- Salt and ground black pepper
Method
- 1. In a saucepan, cover the veggies with water, add stock cube and bring to the boil.
- 2. Once the vegetables are tender, add the cheese triangles and blitz in a blender until smooth. Add pepper to taste
We hope you will love these recipes as much as we do. Bon Appetit!
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