5 Easy Soups to Simmer This Season
Stir heirloom broccoli together with mini meatballs, sink a spoon into vibrantly colorful red beets and cabbage, or slurp chubby noodles swirled with baby shiitakes.
Whether it’s still gray or drizzling outside, you’ve come down with a case of the sniffles, or the world feels overwhelming — you can always find comfort in soup. And it’s easy to bang a one-pot dinner on the stove, when you start with nourishing seasonal produce, like hearty root vegetables, brassicas, dark greens, and mushrooms. A quart of our housemade stock offers the ultimate shortcut, because it’s already been simmered for hours. And a big squeeze of bright citrus adds a taste of sunshine, even on the darkest days. Just don’t forget a crusty baguette for scraping the bottom of the bowl.
From chicken stew packed with greens to creamy cauliflower topped with crispy croutons, here are half a dozen fresh ways to find comfort this soup season. Each one yields about four servings, whether you’re feeding the whole family, or appreciate leftovers for lunch. So grab a spoon, you know what’s on.
Becky Duffett
Lemon Chicken Stew with Rainbow Chard & Potato Gnocchi
For a fast and fresh take on chicken and dumplings, jam in juicy greens and finish with a squeeze of winter citrus. In a pot over medium-high heat, warm 2 tablespoons olive oil. Add 1 chopped onion, 1 bunch rainbow chard ribs, separated from the leaves and chopped, and 3 cloves minced garlic, season with salt and pepper, and sauté until tender. Add 1 quart chicken stock and bring to a simmer. Add 1 lb potato gnocchi and cook just until tender, according to package instructions. Add 1 lb pulled chicken breast and the remaining chard leaves, sliced into wide strips, and simmer until the chicken is warmed through and the chard is soft. Remove from the heat, add a splash of cream and squeeze of fresh lemon juice, and check the seasoning.
Becky Duffett
Mini Meatballs, Broccoli & Bean Soup
If you’re in a hurry, simply brown the sausage, but if you’re feeling extra cute, why not roll a few mini meatballs? In a pot over medium-high heat, warm 2 tablespoons olive oil. Add 1 chopped onion and 3 cloves minced garlic, season with salt and pepper, and sauté until tender. Add 1 can cannellini beans, rinsed and drained, 1 quart chicken stock, and a sprig of rosemary, and bring to a simmer. Meanwhile, roll 1 lb pork sausage into mini meatballs. Add the meatballs and simmer just until firm. Add a couple of handfuls of heirloom broccoli, roughly chopped, and simmer until bright green and tender. Ladle the soup into bowls and sprinkle with grated parmesan and red chile flakes.
Becky Duffett
Udon Noodle Soup with Shiitake Mushrooms & Bok Choy
This slurpable noodle soup happens to be completely veggie, but it still hits deep umami thanks to miso and mushrooms. In a pot over medium-high heat, warm 2 tablespoons canola oil. Add ¼ lb shiitake mushrooms, 2 cloves minced garlic, and 1 tablespoon minced ginger, and stir just until fragrant. Stir in 2 tablespoons miso, 2 tablespoons mirin, and 1 quart vegetable broth and bring to a simmer. Let simmer until the flavors combine and the mushrooms are silky. Meanwhile, bring a separate pot of water to a boil, and cook 4 ounces udon noodles until tender, according to package instructions. Transfer the udon to bowls. Blanch a couple of baby bok choy, cut into halves or quarters, and add to the bowls. Ladle the broth and shiitakes over, and sprinkle with sliced green onions and togarashi.
Becky Duffett
Borscht Beet Soup with Fresh Dill
Vibrantly colorful beets and cabbage simmer together quickly in this sweet-and-sour soul warmer. In a pot over medium-high heat, warm 2 tablespoons olive oil. Add 1 sliced onion and sauté until tender. Add 3 red beets and 1 potato, all peeled and chopped, season with salt and pepper, and sauté until browned. Stir in 1 quart beef broth, 2 tablespoons tomato paste, 2 tablespoons red wine vinegar, and 2 tablespoons brown sugar, and bring to a simmer. Add ½ red cabbage, cored and sliced, and simmer until the roots are tender and the cabbage is silky, 15 to 20 minutes. Check the seasoning, ladle into bowls, dollop with sour cream, and scatter with fresh dill.
Cauliflower-Gruyere Soup with Crispy Crunchies
Inspired by a classic side for a roast dinner, sweet and mild cauliflower stars in this creamy, cheesy soup. In a frying pan over medium heat, fry pancetta until crispy. Using a slotted spoon, transfer to a plate. Return the pan to the heat, and add a drizzle of olive oil, if necessary. Add a couple of handfuls of torn baguette, season with salt and pepper, and toast until golden. Core a head of cauliflower, and separate it into florets. In a pot over medium-high heat, melt ¼ cup butter. Add 1 chopped onion, season with salt and pepper, and sauté until tender. Sprinkle with ¼ cup flour, and slowly pour in 2 cups milk, stirring until thick, about 5 minutes. Season with 1 teaspoon Dijon mustard and a pinch of nutmeg. Stir in 2 cups chicken stock and the cauliflower florets. Gently simmer until tender, then remove from the heat. Using a stick blender, puree until smooth. Stir in 2 cups shredded gruyere until melted and combined, and check the seasoning. Ladle the soup into bowls and top with the crispy pancetta, toasted breadcrumbs, and chopped chives.
Hungry for more?
Dig a spoon into these other recipes for hearty pork pozole, winter squash soup with spiced pepitas, orsmooth white beans with crispy prosciutto. Find the full recipes on the FEAST blog, and shop for ingredients on the Bi-Rite app.
Can’t wait for water to boil? Of course, if you’re under the weather or short on time, simply snag a quart of soup from our prepared foods! Like our legendary housemade matzo ball soup, chicken noodle, or classic tomato.
Becky Duffett is a food writer living and eating in San Francisco. Follow her on Instagram at @beckyduffett.Â
