When it’s cold outside, I can’t help but to crave some good soup. If it’s grey and rainy, there’s just something about a warm bowl and a spoon that makes me feel like I’m partaking in the ultimate comfort food.
Growing up, my family typically stuck with two incredible soup recipes: Italian Wedding Soup and French Onion. Occasionally we’d stick with the standard tomato soup and grilled cheese – but whenever my mom broke out the big stainless steel pot I knew I’d be getting something a little more gourmet.
I never really realized how simple soups are to make. Whenever I’d managed to make a trip to Wegmans, I stare in wonder at the steamy tubs of prepared soups – I was always amazed at how much variety would be there. I also couldn’t have told you the difference between a chowder and a bisque … it was all just soup to me!
However, with the incredible number of tools and different types of blenders out there, it seems like you could make any soup you’d want with just the push of a button. Any ingredient that can be thrown in a blender can come out smooth and creamy. Butternut squash? Easy. Throw on some pumpkin seeds and it’s basically fall in a bowl. Want to figure out an appropriate way to eat cheese with a spoon? Throw in some broccoli and go grab a block of cheddar.
Most importantly, soup is the easiest way to get me to eat my veggies and actually enjoy them. It’s a no-brainer that as a kid the meatballs were my favorite part of the Italian Wedding Soup, but I never even blinked twice at the spinach. And even though I’m much more open to foods that might still have a little dirt on them when you buy them, I continue to be impressed with how many things taste better once made into a soup. I’ve recently discovered a roasted red pepper soup that I would carry around in a thermos every day if I could.
Everyone has at least one family member who claims to have “The Best Chicken Noodle Soup You’ll Ever Eat.” But whether you’re a brothy or a creamy person, or even that person that insists that stew is a soup, here’s a universal truth: it all goes well with good, crusty bread!
By Halie Solea