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Warm Soup recipes:, New York, NY (2026)

11/18/2024

New Taco Soup 🥣😋😲❤️
Ingredients:
3 cups chicken stock or beef
1 pound ground beef I use 85%
8 ounces cream cheese softened and cut into pieces
½ cup yellow onion diced
15 ounces Rotel tomatoes original, with green chilies
2 tablespoons taco seasoning
1 tablespoon homemade ranch seasoning or 2 teaspoons store bought
1 tablespoon cilantro chopped
2 teaspoons olive oil
Optional Toppings:
diced avocado
sour cream
shredded cheddar cheese
sliced black olives
Instructions:
Add the ground beef to a dutch oven or pot and heat to medium. Brown the ground beef, then push to the side once browned.
Add in the olive oil and onion, then sauté for a few minutes, or until the onion is translucent. Pour in the taco seasoning and allow to toast for about a minute, while stirring.
Stir in the Rotel with the liquid and scrape up any brown bits on the bottom of the pan. Add in the cream cheese, ranch seasoning and chicken stock, then stir until well combined.
Allow the soup to simmer for 20 minutes or until thickened to your liking. Add in the chopped cilantro and serve with your choice of garnish over the top.

11/18/2024

Another soup from my memories, this one from 2014. 🤩
I made an attempt at ‘midnight crockpot cooking’ & it tirned out VERY WELL, if I must say. 😏
May I present,
💥Crock Pot Carrot Ginger Soup 🥕🫚🥣👅

4 cups reduced sodium chicken or veg broth
1 heaping tsp Better n Bouillon Veg
1 lb carrots, cut into chunks
1 yellow onion, peeled & cut up
1-2 leafy celery stalks de-veined & chopped
2-4 garlic cloves, sliced
2-4 tbsp freshly grated ginger (adjust to taste)
1/4 tsp garlic powder
1/4 tsp Salt
Tumeric, cayenne & ginger powder (from the heart)
1/4 tsp freshly ground black pepper
A good couple turns of EVOO
1 (13.5 fl oz) can light coconut milk (or evaporated milk)
Tbsp butter
Directions:
Combine all above ingredients except for milk in the crock pot and cook on low for 8-10 hours. Increase to high for last half hour for a full boil.
Pour crock pot contents into blender, or with an immersion blender, blend until a smooth consistency is reached. Add the coconut milk to the mixture and blend for another minute or so, tasting to adjust seasonings as you go. Stir in the butter right before serving.
Pour soup into bowls, top with a crema made with plain greek yogurt and some of the coconut milk and enjoy w/ crusty sour dough. 🥣🤤
I feel like this soup would have an even more elevated flavor if I had roasted the veg but I needed crockpot for the Midnight Cooking aspect. 😁

11/18/2024

Most of my recipes are hidden from you!! if you see this recipe say (YUMMY). If you don’t we’ll completely disappear from your news feed. Thank you❤️

Zuppa Toscana - Olive Garden Copycat Recipe
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
Homemade Zuppa Toscana is loaded with Italian sausage, bacon, kale and potatoes. Learn how to make Zuppa Toscana soup as made popular by Olive Garden!
Course: Soup
Cuisine: Italian
Keyword: zuppa toscana
Skill Level: Easy
Cost to Make: $11-$15
Calories: 458
Servings: 8 bowls

Ingredients :
6 oz bacon, chopped
1 lb Italian Sausage, The "Hot" variety
1 medium head garlic, 10 large cloves, peeled and minced or pressed
1 medium onion, finely diced
6 cups chicken broth/stock, (48 oz)
4 cups water, (32 oz)
5 medium russet potatoes, peeled and chopped into 1/4" thick pieces
1 kale bundle, leaves stripped and chopped (6 cups)
1 cup whipping cream
Salt and black pepper to taste
Parmesan cheese to serve, optional.

Instructions :
In a large pot or dutch oven

11/18/2024

Creamy sausage and Tortellini soup

INGREDIENTS:
* 1 tablespoon olive oil
* 1 pound Italian sausage, casing removed
* 3 cloves garlic, minced
* 1 medium sweet onion, diced
* 2 teaspoons Italian seasoning
* Kosher salt and freshly ground black pepper, to taste
* 2 tablespoons all-purpose flour
* 4 cups chicken stock
* 1 (8-ounce) can tomato sauce
* 1 (9-ounce) package refrigerated three cheese tortellini
* 1/2 bunch kale, stems removed and leaves chopped (I use a bag of baby spinach)
* 1/3 cup heavy cream
* 3 tablespoons chopped fresh basil

DIRECTIONS:
* Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
* Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
* Whisk in flour until lightly browned, about 1 minute.
* Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
* Stir in tortellini; cover and cook until tender, about 5-7 minutes.
* Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
* Serve immediately.

11/18/2024

"🫒 Irresistible Olive Oil Bread Dip
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon fresh garlic, finely minced
- 1 tablespoon aged balsamic vinegar
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes adjust to taste
- 1/4 teaspoon salt
- 2 teaspoons grated Parmesan cheese

Instructions:
1. Combine Ingredients: In a small bowl, add the olive oil, fresh basil, minced garlic, and balsamic vinegar.
2. Add Seasonings and Cheese: Stir in the black pepper, Italian seasoning, red pepper flakes, salt, and Parmesan cheese. Mix everything together until well combined.
3. Let the Flavors Infuse: Allow the dip to sit for 5-10 minutes, if possible, to let the flavors meld.
4. Serve: Pour the mixture into a shallow dish or bowl and serve with warm, crusty bread for dipping.

Enjoy this delightful and aromatic bread dip as a quick appetizer or snack!
Prep Time: | Cooking Time: | Total Time: | Servings:"

11/18/2024

I NEED 100 persons to say YUMMY please. Thanks 🥰🥰
Beef Barley Soup 🥣😍😋
🎖️INGREDIENTS:
2 tablespoons vegetable oil
2–3 lbs chuck roast
2 carrots sliced in thin rounds
2 stalks celery sliced thin
1 medium onion chopped fine
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups low sodium beef broth
1 can diced tomatoes (14.5 ounce)
1 bay leaf
2/3 cup medium Barley
1 can corn drained (14.5 ounce)
🎖️INSTRUCTIONS:
In dutch oven or large stockpot heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery, and onion and cook for 4-5 minutes. Add the garlic, parsley, oregano and thyme and cook for just 1 minute; stirring constantly.
Add the beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours or until the roast is fork tender. Add barley and corn; cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
Remove roast from the pot and trim cutting the beef away from any gristle or fat. Cut or shred into bite size chunks and return to the pot.

11/18/2024

Sausage and Vegetable Soup. serves 6

• 1 lb Italian sausage (mild or spicy)

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 4 medium carrots, chopped

• 2 celery stalks, chopped

• 1 medium zucchini, chopped

• 4 cups chicken broth

• 1 (14.5 oz) can diced tomatoes

• 1 (15 oz) can cannellini beans, drained and rinsed

• 1 teaspoon dried Italian seasoning

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Directions:

1. In a large pot, heat the olive oil over medium-high heat.

2. Add the sausage, breaking it up with a spoon as it cooks. Brown it for about 7-8 minutes.

3. Once the sausage is browned, remove it from the pot and set aside.

4. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

5. Add the zucchini and cook for another 2 minutes.

6. Pour in the chicken broth and diced tomatoes, followed by the cannellini beans and browned sausage.

7. Stir in the Italian seasoning, and season with salt and pepper to taste.

8. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, until the vegetables are tender.

9. Garnish with fresh parsley and serve hot

11/18/2024

Dear Silent 🤫 members of our group say anything to stay active❤️.

Crock Pot Potato Broccoli Cheddar Soup is a creamy and comforting dish that’s perfect for a cozy meal.
Must express something to keep getting my recipes.. Thank you.
Ingredients
– 4 tablespoons unsalted butter

– 1 large chopped onion

– 2 pods d’ail chopped

– 4 cups chicken or vegetable broth

– 4 large potatoes, peeled and diced

– 3 cups chopped broccoli florets

– 2 large carrots, peeled and diced

– 1 cup thick cream

– 2 cups grated cheddar cheese– Salt and pepper, to taste

– 1/2 teaspoon paprika

– 1/2 teaspoon dried thyme

– 1/2 teaspoon dried basil

– Fresh chopped parsley for garnish

Preparing
Jumping the’onion and the’ail :– In a large saucepan or casserole, melt butter over medium heat.– Add the chopped’on and brown until’il becomes tender and translucent, about 5 minutes.– Add chopped’ail and cook for another 1 minute, until’il is scented.2. Add the vegetables :– Add the diced potatoes, chopped broccoli and diced carrots to the pan.– Pour the chicken or vegetable broth and mix.3. Simmer the soup :– Bring soup to a boil, then reduce heat and simmer for about 15 to 20 minutes, or until vegetables are tender.4. Add cream and cheese :– Stir in thick cream and grated cheddar until’ cheese is completely melted and soup is creamy.– Add paprika, dried thyme and dried basil. Season with salt and pepper to taste.ADVERTISING5. Mix (optional) :– For a smoother texture, you can use an immersion blender to mix some of the soup until’ to get the desired consistency. If you prefer a thicker soup, skip this step.6. Serve :– Pour soup into bowls and garnish with chopped fresh parsley.Savor your hearty and creamy broccoli and potato cheese soup !

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11/18/2024

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