CHICKPEA AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
- Get Rachael's shopping list for this episode's recipes here.
CHEESY TOMATO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
- Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
- For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
- Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
- To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.
CHEESY POTATO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.
- Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
- Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.
Nutrition Facts : Calories 840, Fat 51 grams, SaturatedFat 24 grams, Cholesterol 106 milligrams, Sodium 1575 milligrams, Carbohydrate 72 grams, Fiber 6 grams, Protein 34 grams, Sugar 6 grams
BEST CHEESY POTATO SOUP EVER!
I had a difficult time getting this recipe. I got this recipe from my great aunt. I have it memorized so I would never forget it. This is a one of a kind recipe and so delicious. One bowl of this soup will fill you up!
Provided by cori 3
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter over medium high heat. Sauté celery and onions together.
- Add potatoes and chicken broth.
- Cover and simmer until potatoes are tender, about 12 minutes.
- In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork).
- Stir in milk and seasonings.
- Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
CHEESY TOMATO SOUP WITH POTATOES
After modifying another recipe I came up with this wonderful soup. It tastes even better the second day.
Provided by FDADELKARIM
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.
- Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
- Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.
Nutrition Facts : Calories 351.3, Fat 22.5, SaturatedFat 14, Cholesterol 78, Sodium 1206.8, Carbohydrate 25.1, Fiber 2.6, Sugar 3.8, Protein 13
More about "easy cheesy tomato potato chickpea soup recipes"
EASY CHICKPEA SOUP - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (4)Calories 425 per servingCategory Soup, Starter
- Crisp chickpeas (Optional- See notes): Heat 1 ½ tablespoons of oil in a large pot or saucepan over medium-high heat. Add 1 cup of chickpeas and stir to coat in oil. Cook, stirring occasionally, for 6-8 minutes, or until chickpeas are crispy. Turn off heat and use a slotted spoon to remove the chickpeas to a paper towel lined plate. Season generously with salt and set aside.
- Sauté vegetables: Turn heat to medium and add the remaining 3 TBS of olive oil - heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3-4 minutes. Add the carrots and celery and season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.
- Add the beans & aromatics: Add the remaining chickpeas, garlic, oregano, basil and red pepper flakes. Stir to coat. Cook, stirring frequently, until the beans are lightly golden, about 3-4 minutes.
- Add liquids: Add 6 cups of stock, scrapping up any brown bits on the bottom of the pan. Stir in both types of tomatoes, bay leaves and parmesan rind. Increase heat to high and bring to a rapid simmer. Reduce heat to maintain a gentle simmer and cook for 4 minutes.
EASY MEDITERRANEAN CHICKPEA SOUP RECIPE
From themediterraneandish.com
5/5 (76)Total Time 50 minsCategory Dinner, SoupCalories 170 per serving
CREAMY TOMATO POTATO SOUP - AHEAD OF THYME
From aheadofthyme.com
EASY ITALIAN POTATO SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
EASY CHEESY LOADED POTATO SOUP - FAVORITE FAMILY …
From favfamilyrecipes.com
TUSCAN TOMATO CHICKPEA SOUP (SO EASY!) - VANILLA AND …
From vanillaandbean.com
15 EASY CHICKPEA DINNER RECIPES - HEALTHY GREEN KITCHEN
From healthygreenkitchen.com
41 BEST SOUP RECIPES - TASTING TABLE
From tastingtable.com
EASY CHEESY POTATO SOUP {JUST 5 MINUTES TO PREP!} | LIL' LUNA
From lilluna.com
EASY CHEESY TOMATO POTATO CHICKPEA SOUP RECIPE - WEBETUTORIAL
From webetutorial.com
60 EASY DINNER RECIPES - A BEAUTIFUL MESS
From abeautifulmess.com
15 BEST RECIPES WITH MEATBALLS AND POTATOES - 730 SAGE STREET
From 730sagestreet.com
40 BEST EASTER CASSEROLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY) | RECIPETIN EATS
From recipetineats.com
37+ CHICKPEA RECIPES (SIMPLE, HEALTHY & TASTY!)
From platingsandpairings.com
51 CHEAP RECIPES FOR FAMILIES TO STAY UNDER BUDGET
From allnutritious.com
EASY CHICKPEA SOUP WITH CARROTS AND POTATOES | LAST INGREDIENT
From lastingredient.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
EASY CHICKPEA AND TOMATO SOUP - SLIMMING EATS
From slimmingeats.com
EASY SALAD RECIPES THAT MAKE A MEAL - SOUTHERN DISCOURSE
From southerndiscourse.com
CHEESY VEGETARIAN POTATO SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #bisques-cream-soups #soups-stews #beans #potatoes #vegetables #american #southern-united-states #easy #dietary #low-calorie #comfort-food #chick-peas-garbanzos #low-in-something #tomatoes #taste-mood #savory
You'll also love