Chilled Corn Soup with Tomato-Bacon Toasts

This is a bowl of fresh and creamy heaven. Easy to prepare too. I topped it with a splash of color from my absolute summer favorite, basil. The toasts made it a filling meal as well.

This recipe was adapted from Martha Stewart Living. We ate it slightly chilled instead of cold because we enjoyed it on a cool and rainy summer night. My husband gobbled up the chilled leftovers and would recommend this soup served cold as well. 🙂 I think it would also be delicious served warm!

Yield: Serves 4 to 5

  • 4 slices bacon (about 6 ounces)
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • coarse salt and freshly ground black pepper
  • 4 1/2 cups fresh corn kernels (from 6 ears of corn)
  • 1/2 cup sour cream
  • 4 to 8 slices crusty bread (I used a sourdough baguette)
  • 4 ounces manchego or other hard, sharp cheese, thinly sliced
  • 2 medium tomatoes, sliced into 1/4-inch rounds (I halved them again to fit on my bread slices)
  • extra-virgin olive oil, for drizzling
  • basil, chiffonade, for serving
  1. In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 8 minutes. Transfer to paper towels.
  2. Add onion, garlic, and a pinch of salt to skillet; cook stirring, 8 minutes.
  3. Stir in 4 cups corn, then 2 cups water; season with salt and pepper.
  4. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 15 to 20 minutes.
  5. Transfer to a large bowl, stir in 1 1/2 cups ice water and the sour cream.
  6. Blend mixture with an immersion blender, or in a blender (in two batches, if necessary), until smooth.
  7. Refrigerate, stirring occasionally, until cold, about 45 minutes. (I skipped this step and served it slightly chilled.)
  8. While the soup is chilling, season the tomato slices with salt and pepper. Toast the bread slices.
  9. Top the bread with cheese slices, tomatoes, and bacon.
  10. Ladle soup into bowls. Garnish with remaining 1/2 cup corn kernels, more pepper, drizzles of oil, and basil, as desired.

I’m sharing my summer soup at Angie’s Fiesta Friday #181 this week co-hosted by CH @Cooking From My Heart and Nimmi @Adorable Life. Angie featured my post from last week’s Fiesta- Yay! Check it out! 🙂

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Vegetarian Harira

This is a vegetarian version of Harira, a traditional, savory Moroccan soup. It is incredibly full-flavored- loaded with spices and legumes.

This recipe was adapted from the New York Times, contributed by David Tanis. I added fresh lemon juice, used canned San Marzano tomatoes, dried garbanzo beans, and increased the amount of garlic. Tanis recommends serving the soup the day after it is prepared in order to allow the flavors to meld.

We ate it with warm naan and green salad. It was hearty, healthy, filling, and delicious.

Yield: Serves 8 to 10
  • 2 tablespoons extra-virgin olive oil or butter
  • 1 large yellow onion, finely diced, about 2 cups
  • 8 garlic cloves, minced
  • 1 tablespoon dried ginger
  • 1 ½ teaspoons black pepper
  • 2 teaspoons turmeric
  • 1 teaspoon toasted and ground cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon crumbled saffron
  • 1 (3-inch) piece cinnamon stick or 1/4 teaspoon ground cinnamon
  • 4 cups diced ripe tomato, fresh or canned (I used 2 28-oz cans San Marzano tomatoes, drained)
  • 2 tablespoons chopped celery leaves
  • 2 tablespoons chopped cilantro, plus more for garnish
  • coarse salt
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 cup peeled dried fava beans or 1 cup dried chickpeas, soaked overnight
  • ¼ pound angel hair pasta or vermicelli, broken into 1-inch pieces
  • juice of 1 lemon
  • lemon wedges, for serving
  1. Put olive oil in a large heavy-bottomed soup pot over medium-high heat.
  2. Add onion and cook, stirring, until softened and lightly colored, 8 to 10 minutes.
  3. Stir in garlic, ginger, pepper, turmeric, cumin, cayenne, saffron and cinnamon. Cook for about 2 minutes more.
  4. Add tomatoes, celery leaves and cilantro and bring to a brisk simmer.
  5. Cook, stirring, about 5 minutes, until mixture thickens somewhat, then add 1 teaspoon salt, the brown lentils, red lentils and dried faves or soaked chickpeas.
  6. Add 8 cups water. Bring to a boil, then reduce to a gentle simmer, covered with the lid ajar.
  7. Let soup simmer for 30 minutes, then taste broth and adjust salt.
  8. Cook for 1 hour more at a gentle simmer, until the legumes are soft and creamy. It may be necessary to add more liquid from time to time to keep soup from being too porridge-like. It should be on the thick side, but with a pourable consistency. (With every addition of water, taste and adjust for salt.)
  9. Just before serving, add pasta and let cook for 2 to 3 minutes.
  10. Add fresh lemon juice.
  11. Ladle soup into small bowls and pass lemon wedges for squeezing, as desired.
Note: The soup may be made in advance and refrigerated. (This is recommended!) If it thickens, thin with water or broth when reheating, and adjust the salt.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Butternut Squash Bread Soup (Panade de Butternut)

This dish could have fed an army. It was GIGANTIC.  I would describe it as French onion soup meets oozy casserole. Full-flavored, cheese-covered comfort food. The thinly sliced butternut squash and fresh herbs layered into the bread, caramelized onions, and cheese added a little bit of excitement as well as color and nutrition. 😉

This recipe was adapted from My Paris Kitchen by David Lebovitz. Lebovitz stated that this is one of those dishes that improves as it sits… thank goodness! We had lots of leftovers. 🙂 I added additional homemade stock to the leftovers, before reheating, just to make it a little bit soupier.

Yield: Serves 8 to 10

  • 3 T unsalted butter
  • 3 T olive oil
  • 4 large yellow onions, peeled and sliced
  • 8 cloves garlic, peeled (4 thinly sliced & 4 whole)
  • 2 T mixed fresh thyme and sage
  • 2-pound (900 g) loaf firm-textured sourdough bread, sliced
  • 1/2 cup white wine
  • 2 quarts (2 l) warm chicken or turkey stock, plus additional stock for serving, as desired
  • 2-pound butternut squash or other winter squash such as Kabocha, peeled, seeded and sliced into 1/8-inch slices
  • coarse salt and freshly ground black pepper
  • 2 cups grated Comte, Gruyere, Jarlsberg, or Fontina cheese
  • 1/2 cup (1 1/2 oz /45 g) freshly grated Parmesan cheese (I used Parmigiano-Reggiano)

  1. Melt the butter with the olive oil in a Dutch oven over medium heat. (I used an enameled cast iron Dutch oven.)
  2. Add the onions, 4 cloves of sliced garlic, and 1 teaspoon of the herbs. Cook for about 35 minutes, stirring occasionally, until the onions are completely wilted and beginning to brown on the bottom and edges.
  3. While the onions are cooking, preheat the oven to 375 degrees F (190 degrees C).
  4. Put the slices of bread on baking sheets in a single layer and toast in the oven, turning the slices over midway, until both sides are dry, 10 to 12 minutes. Remove from the oven.
  5. When cool enough to handle, rub both sides of the bread with the whole garlic cloves.
  6. Slice the peeled and seeded squash into 1/8-inch slices. (I used a mandoline.)
  7. When the onions are done, pour in the wine, scraping the bottom of the pan to loosen up any of the flavorful brown bits. Cook for a minute or two, until the wine is absorbed.
  8. Add 2 cups of the stock to the onions and cook until the stock is mostly absorbed 10 to 15 minutes, and then add the rest of the stock and heat until the stock is hot. Remove from heat.
  9. To assemble the Panade, cover the bottom of a 3 to 4 quart (3-4 l), 3+inch (8 cm) deep, baking dish with a layer of bread, breaking any pieces so they fit in a single layer, but keeping them as large as possible.
  10. Ladle about half of the onions and some of the stock over the bread, and then cover with half of the squash slices. Season lightly with salt, pepper, and half of the remaining herbs.
  11. Sprinkle with 1/2 cup (40 g) of the Comte.
  12. Add a second layer of bread and ladle the rest of the onions and more stock over the bread. Cover with remaining squash slices. Season the squash with salt, pepper, and the remaining herbs.
  13. Sprinkle another 1/2 cup (40 g) of Comte over the squash layer.
  14. Cover the squash with a final layer of bread and then ladle the rest of the stock over the bread.
  15. Press down on the ingredients to encourage them to meld together.
  16. Top with remaining 1 cup (90 g) Comte, and the Parmesan.
  17. Cover the baking dish with aluminum foil and tighten it around the edges. Don’t press it down on the surface or some cheese may stick to the foil during baking.
  18. Set the baking dish on a parchment paper or foil-lined rimmed baking sheet to catch any spills.
  19. Bake for 45 minutes, uncover the Panade, and bake for another 30 minutes, or until it is very well browned and crisp on top.
  20. Let cool for about 15 minutes before serving. Spoon portions into shallow soup bowls, making sure each serving is topped with crusty topping.

I’m bringing my dinner-party ready comfort food to share at Angie’s Fiesta Friday #164 this week, hosted by Jhuls @The Not So Creative Cook. Enjoy!

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Weeknight Pork & Bean Soup with Cornbread Croutons

This rustic soup was described as a “delicious cross between baked beans and tomato soup.” It was quick to prepare and very flavorful. We ate it over rice, like a chili.

This recipe was adapted from Food and Wine, contributed by Grace Parisi. I increased the onions and garlic and used freshly made cornbread instead of a corn muffin for the croutons. We ate it with green salad and warm cornbread on the side. Great.

Yield: Serves 6

  • 7 slices (9-10 ounces) thickly sliced bacon, cut into 1-inch strips
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons pure maple syrup
  • 3 15-ounce cans pink beans with their liquid
  • 4 1/2 cups chicken stock (I used homemade Turkey Stock)
  • coarse salt
  • cayenne pepper
  • 8 ounces cornbread, cut into 3/4-inch cubes
  • chopped scallions, for garnish, optional
  • rice for serving, optional
  1. Preheat the oven to 400°, preferably on convection.
  2. In a medium saucepan, cook the bacon strips over moderately high heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour off all but 2 tablespoons of the fat from the saucepan.
  3. Add the onion and garlic to the fat in the saucepan and cook, stirring, until they are softened, about 5 minutes.
  4. Add the tomato paste and maple syrup and cook over moderate heat, stirring, until thick, about 3 minutes.
  5. Add the beans and their liquid and cook until slightly thickened, 2 to 3 minutes.
  6. Add the stock and bacon strips, season lightly with salt and cayenne pepper and simmer the soup over moderate heat until thickened slightly, about 15 minutes.
  7. Meanwhile, spread the cornbread cubes on a small baking sheet and bake for 7 to 8 minutes, until they are golden and crisp. Let the croutons cool slightly.
  8. Ladle the soup into deep bowls, garnish with the cornbread croutons and chopped scallions, as desired, and serve. (Serve over rice, if desired.)

One Year Ago:

Three Years Ago:

Four Years Ago:

Persian Split Pea & Rice Soup with Meatballs (Ash)

This stew-like soup, traditionally called “ash” in Persian cooking, had a wonderful and unique flavor profile. It was loaded with fresh herbs which added lightness and brightness to what would otherwise be a heavy soup. I also added fresh lemon juice which contributed to the brightness.

This recipe was adapted from cookbook author Naomi Duguid, via Food and Wine. I don’t typically eat lamb and my husband is not partial to mint, so I adjusted the recipe accordingly by using ground turkey and dried thyme. I was unable to track down pomegranate molasses (discontinued at Trader Joe’s! :/ ), so I used balsamic vinegar in its place. Very hearty, healthy, and tasty. 🙂

I’m sharing my dish at Angie’s Fiesta Friday #157 this week co-hosted by Andrea @Cooking with a Wallflower and Su @ Su’s Healthy Living. Enjoy!

For the Soup:

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 3/4 cup short-grain white rice (I used arborio rice)
  • 3/4 cup dried green split peas, soaked overnight and drained
  • 2 cups finely chopped parsley leaves and tender stems, plus more for garnish, optional
  • 2 cups finely chopped cilantro leaves and tender stems, plus more for garnish, optional
  • 1/2 cup finely chopped mint leaves (I omitted the mint)
  • 2 tablespoons pomegranate molasses or aged balsamic vinegar, plus more for drizzling
  • coarse salt
  • juice of 1/2 a lemon

For the Meatballs:

  • 1 small yellow onion, grated
  • 1/2 pound ground lamb or turkey
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper

For the Crispy Onion Topping:

  • 2 tablespoons canola oil
  • 1 large onion, thinly sliced
  • coarse salt and freshly ground black pepper, to taste
  • generous pinch of dried thyme or mint
  1. Make the Soup: In a large enameled cast-iron casserole or Dutch oven, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes.
  2. Add the rice, split peas and 10 cups of water and bring to a boil.
  3. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1 1/2 to 2 hours.
  4. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes.
  5. Stir in the pomegranate molasses/balsamic vinegar and season with salt.
  6. Make the meatballs: In a medium bowl, combine all of the ingredients.
  7. Roll rounded teaspoons of the ground meat into balls.
  8. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.
  9. Meanwhile, Make the Toppings: In a small skillet, heat 2 tablespoons of the canola oil.
  10. Add the dried thyme or mint and cook until fragrant, 30 seconds. Scrape the herb oil into a bowl and wipe out the skillet.
  11. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain.
  12. Serve the soup garnished with the herb oil, fried onions, and additional fresh herbs, as desired.

Note: The soup can be refrigerated for up to 3 days and reheated gently before serving. Add the meatballs and simmer 10 minutes before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Roman Egg Drop Soup (Stracciatella alla Romana)

My husband prefers creamy or stew-like soups to brothy versions. This classic Italian soup had caught my eye in the past, but he “rejected” it as a dinner option. :/ When it was featured in the New York Times as the recipe of the week, I had to have it. I made it when my husband had a work dinner! My son and I gobbled it up. What’s not to like? Eggs and cheese with loads of pepper. I used homemade stock as the base as well. Delicious.

This recipe was adapted from the New York Times, contributed by Samin Nosrat. We ate it with warm naan on the side (not very Italian, I know). Perfect warm and cozy comfort food on a cold night.

Yield: 6 servings

  • ¼ cup extra-virgin olive oil
  • 2 medium yellow onions, diced
  • coarse salt
  • 6 large eggs
  • ½ cup finely grated fresh Parmesan, rind reserved, plus more for serving
  • pinch of freshly grated nutmeg
  • freshly ground black pepper
  • 8 cups chicken stock, preferably homemade (I incorporated 4 cups of homemade Turkey Stock.)
  • 2 T finely chopped flat-leaf parsley
  1. Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt.
  2. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It’s fine if they start to take on a little color.
  3. In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
  4. When onions are tender, add Parmesan rind and stock to pot.
  5. Increase heat to high and bring to a boil. Reduce to a strong simmer.
  6. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other.
  7. Once all of the egg mixture has been added, turn off the heat.
  8. Remove Parmesan rind. Taste and adjust for salt.
  9. Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Wild Rice & Mushroom Soup

When my friend, Julie of Hostess at Heart, posted this mouthwatering soup, I knew that I had to make it for my mushroom-loving Thanksgiving guests. (My family!) It was very well received. 🙂

I adapted the recipe by cooking the wild rice on the stove top in an enameled cast iron pot instead of in the oven. I made it in advance and froze it without any issues. It was earthy, full-flavored, and absolutely fabulous.

Yield: Serves 12

  • 1 1/2 cups wild rice
  • 4 1/2 cups water
  • 
2 sprig fresh thyme
  • 1 bay leaf
  • 2 garlic cloves, peeled, plus 8 additional cloves, minced
  • coarse salt and freshly ground black pepper
  • scant 1/2 teaspoon baking soda
  • 0.4 ounces dried shiitake mushrooms (I used a combination of dried portobello & shiitakes)
  • 6 T unsalted butter
  • 24 oz cremini mushrooms, sliced
  • 2 medium or 1 1/2 large yellow onions, chopped fine
  • 2 teaspoons tomato paste
  • 1 cup dry sherry
  • 6 cups chicken or vegetable stock
  • 1 1/2 T light soy sauce
  • 6 T cornstarch
  • 3/4 cup heavy cream
  • 1 to 2 teaspoons grated lemon zest
  • 6 T minced fresh chives, plus more for garnish, optional
  1. Bring water, thyme, bay leaf, 2 garlic cloves, 1 1/2 teaspoons salt, and baking soda to boil in a 4 quart saucepan over medium heat. Add rice and return to a boil. (I used an enameled cast iron pot.)
  2. Cover saucepan and cook until rice is tender, about 55 minutes.
  3. Strain rice through a fine-mesh strainer set in a 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 4 1/2 cups.
  4. Grind shiitake mushrooms in a spice grinder until finely ground. (You should have about 4 1/2 tablespoons.)
  5. Melt butter in Dutch oven over medium to medium-high heat.
  6. Add cremini mushrooms, onions, minced garlic, tomato paste, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper.
  7. Cook stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, about 15 minutes.
  8. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes.
  9. Add ground mushrooms, reserved rice cooking liquid, chicken broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushroom are tender, about 20 minutes.
  10. In a small bowl, place 6 tablespoons of simmering liquid from pot and whisk in the cornstarch.
  11. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes.
  12. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest.
  13. Cover and let stand for 20 minutes. Season with salt and pepper to taste.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 998 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: