Posts in Soup
Tomato Soup

A good dose of rain over the past few weeks blessed my little town with lush green hillsides and blooming backyard roses, spurring a craving for meals that warm you from the inside out after a day’s worth of rain boot stomping and umbrella wielding. As we’re now teetering on the edge of springtime and looking towards summer, perhaps a whopping bowl of hot soup may not be a viable option for this week’s dinner due to a sunny locality, but for the unexpected June thunderstorm and the last rainy days of spring, this makes for a comforting meal when the weather turns. Keep this recipe tucked away for when you find yourself craving soup, for now and for six months from now, whether it’s the way the clouds are rolling in or a simple pang of wanting.


Tomato Soup

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 white or yellow onion, chopped

  • 1/2 cup red wine

  • 1 tablespoon balsamic vinegar

  • 4 garlic cloves, minced

  • 1/4 cup tomato paste

  • 2 28 oz cans whole San Marzano tomatoes, with juices

  • 8 cups filtered water

  • 1 tablespoon sugar

  • Pinch of nutmeg

  • 2 generous teaspoons herbes de Provence

  • 1/2 cup whole milk (optional)

  • Salt and pepper, to taste

In a large pot, melt the butter and add the olive oil. Add the onion, cooking over medium-low heat until translucent, about 15 minutes. Add the garlic and tomato paste and cook until the mixture begins to brown on the bottom of the pot. Then, add the wine and the balsamic vinegar, scraping up any bits at the bottom of the pot with a wooden spoon. Allow the wine to simmer for about 5 minutes or until it’s reduced a bit.

Add the San Marzano tomatoes with their juices, 8 cups of filtered water, the sugar, nutmeg, and herbes de Provence. Bring to a gentle boil, then turn the heat down and allow the soup to simmer for 1 hour, uncovered.

After the soup has simmered for 1 hour, it should be reduced by about 1/4th of its volume. Using an immersion blender, blend the soup until there are no bits of tomato or onion left and it’s quite smooth. Add the milk (optional, and if you do, be sure not to allow the soup to boil after adding it), and the salt and pepper to taste. Serve hot with torn pieces of toasted bread and a sprinkling of cheese on top.

Potato, Mushroom and Kale Soup with Garlic Sourdough Croutons

January is the quiet wintry cold after the bustling holidays, the fresh beginning of a new year, the calm of routine. It’s hot water boiling for tea to warm your insides and keeping cozied up with a good book. January is soup weather.

Soups are the sort of thing you can subject to your whims. There are rich cream soups, there are hearty beef stews, there is chicken noodle when you’re feeling under the weather and chicken tortilla when you’re craving spice. And then there are brothy, light, vegetable based soups like this one. Feel free to look in your pantry and incorporate what’s there; any vegetable addition will do. I chose potatoes, mushrooms, kale, onion, and celery with a good squeeze of lemon here. If you have bread going stale on the counter, use it to make the croutons and you’ll be so very glad you did. They add a hearty garlic crunch to these bowls of steaming sustenance topped with plenty of grated parmesan. Had on a chilly wintry evening, this will warm you from the inside out while boasting a healthy portion of vegetables.


Potato, Mushroom and Kale Soup with Garlic Sourdough Croutons

For the soup:

  • 10 oz white mushrooms, sliced

  • 1/2 yellow onion, diced

  • 3 celery ribs, sliced

  • 4 small Yukon gold potatoes, peeled and diced

  • 4 laminate kale stalks, stems removed and leaves sliced

  • 2 tablespoons unsalted butter

  • 1/2 cup dry white wine

  • 3 garlic cloves, minced

  • 3 teaspoons lemon juice plus 1/2 teaspoon lemon zest, optional

  • 8 cups broth, chicken or vegetable

  • Salt and pepper, to taste

In a large pot over medium heat, melt the butter. Add the mushrooms, onions, and celery and cook until the onions are translucent and the celery is soft. Deglaze with the white wine and cook until the wine has reduced by about half. Add the garlic, potatoes, kale, lemon juice and zest (optional), and broth and bring to a gentle boil for 5 minutes. Reduce the heat and simmer for twenty minutes or until the potatoes are very soft. Add salt and pepper to taste.

For the croutons:

  • 1/2 sourdough boule, sliced then cut into 1 inch pieces

  • 2 garlic cloves, minced

  • 3 tablespoons olive oil

  • Parmesan, for topping

Preheat the oven to 420 degrees. Toss the bread with the garlic and olive oil and spread out evenly on a large baking sheet. Toast in the oven for 5 to 10 minutes, until slightly golden and dry to the touch. Top the soup with a handful and grate a generous bit of parmesan on top.

SoupAdelle EsborgComment
Roasted Cauliflower and Lemon Soup

The new year is coming, and I sense a collective shift along with my own away from all the butter-laden carbohydrates of the holidays and towards a plant-focused way of eating. I’m craving the flavors of leafy greens tossed in vinegar, tart citrus and hot vegetable soups like this one, though the baking won’t ever completely halt in my kitchen. This roasted cauliflower soup combines the deep flavors of oven roasted cauliflower florets and the brightness of a lemon and its zest, no heavy cream to be found, with a few potatoes to help thicken it up and create a substantial soup without imparting any feeling of heaviness. Serve it piping hot with a sprig of thyme alongside a bit of salad or a few hunks of toasted baguette, if you please.


Roasted Cauliflower and Lemon Soup

  • 16 oz cauliflower florets

  • 1 large yellow onion, chopped

  • 3 celery ribs, chopped

  • 4 yukon gold potatoes, peeled

  • 4 to 6 cups chicken or vegetable broth*, depending on desired consistency**

  • 3 tablespoons unsalted butter

  • 1 small lemon, zested and juiced

  • Olive oil

  • Salt and pepper, to taste

  • A few sprigs of thyme and some rosemary too, if you have it on hand.

*The color of the soup may change depending on how colored the broth is. The vegetable broth I use has plenty of carrot, so it creates a yellowish-orange color in this soup, as seen in the photographs. If your soup looks much whiter, it’s because your broth is likely less colored.

**I like to start with four cups of broth, increasing the amount at the very end until it reaches a desirable thickness. This can change depending on how much water your boiled potatoes absorb, and how thick you prefer your soup.

Preheat the oven to 420 degrees. Place the cauliflower florets on a sheet pan, drizzle with olive oil (no salt, as this can prevent browning), and roast for 30 minutes.

While the cauliflower is roasting, bring a small pot of water to a boil and add the gold potatoes. In a large pot, melt the butter then sauté the onion and celery over low heat until soft and translucent. Add fresh thyme and rosemary leaves, amounting to about a tablespoon or so, reserving a few sprigs of thyme for garnishing.

Add 4 cups of the broth and boiled potatoes to the pot, then add the cauliflower once it’s done roasting and quite browned. Blend with an immersion blender (or blend in a towel-covered blender in a few batches, adding back to the pot once it’s done) until very smooth, adding more broth to reach the desired soup thickness. Add the lemon zest and half the juice of the lemon. Taste to see if it can take a bit more tartness, and add the rest of the juice if you find it necessary. Add salt and pepper to taste. Serve piping hot with a sprig of thyme.

SoupAdelle EsborgComment
Butternut Squash and Carrot Soup

November is a month of gratefulness. The holiday of Thanksgiving presents an opportunity to gather and be mindful of our blessings, to focus on the goodness sprinkled in our lives and to express gratefulness during this time of year. Gratefulness for loved ones, gratefulness for friendship, gratefulness for a roof over our head and for sustenance on the table. Gratefulness for the details of life itself; for the way my mama’s voice sounds and the way it feels to walk barefoot on dewy ground, for the taste of hot butternut squash soup and for the feeling of laughter heaving in my lungs.


This soup is autumn in a bowl. Blended with warming spices and slightly sweet, each bite makes me wish that butternut squash was in season all year long. Perhaps, though, it’s the seasonality of it that makes it just so delicious.


This soup contains only vegetables and vegetable stock, and no heavy cream. That makes it a healthful, light sort of soup, and the squash when well blended transforms into a velvety texture. However, I like to swirl some cream on the top on occasion, as pictured. You can also add a bit to the whole pot of soup, if you fancy a butternut squash soup that sports a bit more richness. Carrots add a bit of flavor, substance, and color to the soup, but you may omit them if you don’t happen to have a few large ones on hand for a soup that focuses only on the squash.

Sincerely, Adelle

Butternut Squash and Carrot Soup

  • 1 butternut squash, halved and seeds discarded

  • 4 large carrots, peeled and chopped

  • 1 yellow onion, chopped

  • 2 tablespoons unsalted butter

  • 2 sprigs of rosemary, leaves finely chopped

  • 2 teaspoons honey

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon ginger

  • 1/8 teaspoon nutmeg

  • 6 cups vegetable stock

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • Cream, pumpkin seeds, and sunflower seeds, for topping.

    Preheat the oven to 400 degrees. Rub the butternut squash with the olive oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour, until the squash is very soft and starting to brown.

    While the squash is roasting, heat a large pot or dutch oven over medium heat. Add the butter, then the carrots, onion, and rosemary. Sauté until the carrots are softened and the onion is translucent. Add the honey and spices and stir until fragrant, about one minute. Add the vegetable stock, and simmer until the squash is done roasting.

    When the squash is cooked, scoop it all out of the skin and place into the pot with the vegetables and stock. Using an immersion blender, blend the vegetables, stock, and squash until the soup’s texture is smooth and velvety (you may also use a blender, working in batches and placing a towel over the top of the blender to allow steam to escape, returning the mixture to the pot when finished). Serve hot, drizzling the bowls with some cream if you like and topping with pumpkin and sunflower seeds for a bit of crunch.

SoupAdelle EsborgComment