As the leaves and temperatures drop throughout the fall season, the best way to stay warm is with a delicious bowl of soup. We have selected a few of our favorite soup recipes to make at home, or in your RV!
Sausage Potato and Kale Soup
Ingredients
- 1 lbs smoked beef sausage, sliced.
- 1 medium yellow onion, diced
- 4-6 cloves minced garlic
- 1 heaped teaspoon sweet smoked paprika
- 4 medium potatoes, cubed
- 32 ounces chicken broth
- 4 cups roughly chopped kale
- Ground black pepper
Instructions
- Bring a large saucepan to medium heat, and add sliced sausage directly without any oil. Sauté for 2-3 minutes until golden and then add onion and garlic and cook into fragrant.
- Add 1 heaping teaspoon of paprika, potatoes, and bone broth. Place a lid on the pot and cook for 20 minutes, or until the potatoes are cooked through.
- Add kale and heavy cream. Lower the heat and simmer for 2-3 minutes until the kale has wilted.
- Serve and enjoy!
Lemon Chicken Orzo Soup
Ingredients
- 2 sticks celery, chopped
- 2 medium carrots, chopped
- 1/2 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1.5 pounds uncooked chicken breasts
- 1 cup uncooked orzo
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- Sauté the celery, carrots and onions in a large soup pot with butter and oil.
- Stir in garlic, cook for 30 seconds, then add flour.
- Pour in chicken broth and stir until flour has dissolved, then add Italian seasoning and chicken and bring to a boil.
- Cover with a lid, reduce heat, and simmer for 15 minutes.
- Stir in orzo and cook for another 10 minutes. Stir frequently to prevent the orzo from sticking to the pot.
- Remove the cooked chicken, cut it up and then add it back in. Add lemon juice, parsley, and season with salt and pepper.
- Serve and enjoy!
Thai Pumpkin Soup
Ingredients
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 2 15 ounce cans pumpkin puree
- 1 3/4 cup coconut milk
- 1 large red chili pepper, sliced
- Cilantro for garnish
Instructions
- In a large saucepan cook the curry paste for about 1 minute over medium heat.
- Add broth, pumpkin, and stir.
- Cook for about 3 minutes, or until soup begins to bubble. Add coconut milk and cook until it is hot.
- Garnish with a drizzle of coconut milk, sliced red chilis, or cilantro and enjoy.
French Onion Soup
Ingredients
- 3 pounds roma or plum tomatoes, cut in half.
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and pepper
- 2 yellow onions
- 1/2 cup packed basil leaves
- 1/2 teaspoon dried oregano
- 1-2 cups water, or vegetable broth.
Instructions
- Melt butter over medium high heat in a large stockpot. Add the onions and sauté until caramelized, then add garlic and sauté for 2 minutes. Stir in the flour until dissolved, then stir in the wine to deglaze the pan.
- Add the stock, Worcestershire, bay leaf, and thyme. Cook until the soup begins to simmer, and then reduce heat and allow it to simmer for an additional 10 minutes. Discard the bay leaf and thyme springs and season with salt and pepper, to taste.
- Preheat oven to 400F. Slice the baguette into 1 inch thick pieces and arrange them on a baking sheet. Bake for 6-8 minutes, until golden, then remove and set aside.
- Switch the oven to broil, and place oven safe bowls on a baking sheet. Ladle the soup into each bowl, then top with a baguette slice and cheese. Place into oven until the cheese is melted and bubbly, being careful not to burn it.
- Serve and enjoy!
Roasted Tomato and Basil Soup
Ingredients
- 8 cloves of garlic, peeled
- 3 tablespoons of olive oil
- Salt and pepper
- 2 yellow onions
- 1/2 cup packed basil leaves
- 1/2 teaspoon dried oregano
- 1-2 cups of water or veggie broth
Instructions
- Preheat your oven to 400F. Place halved tomatoes and garlic cloves onto a lined baking sheet and drizzle with 3 tablespoons of olive oil. Season generously with salt and pepper, and then roast in the oven for 40-45 minutes.
- While the tomato’s roast, caramelize the onions. Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add in the onion slices and cook, stirring occasionally, until they are golden and caramelized, about 20 minutes.
- Once the garlic and tomato’s are done roasting, allow them to cool, then add them to a food processer or high powered blender, and blend until smooth.
- Add basil and caramelized onions, and blend again.
- After blending, transfer back to pot and turn to medium low heat. Add oregano, vegetarian broth, salt, and pepper to taste.
- If you want, add coconut milk to make it creamy or parmesan cheese.
- Serve and enjoy!
