Here are the recipes from our SOUPer Bowl VI – The winner this year was the Prepared Food Department with their Hickory Smoked Tomato Parmesan Soup! Congratulations!!
Keto Broccoli Cheese Soup w/Crispy Pork Belly
Meat & Seafood Department
Topped with crispy pork belly and full of cheesy goodness, this gluten-free broccoli cheddar soup is a keto-approved comfort food that’s sure to satisfy your taste buds—and your macros. Adapted from Kettle & Fire.com
Prep Time: 5 Minutes
Cook Time: 32 minutes
Calories: 574 cal per serving
½ lb pork belly
½ onion, diced
3 carrots, chopped
3 celery stalks, chopped
5 cloves garlic, minced
4 cups broccoli florets, chopped
2 cups chicken broth
2 cups organic heavy whipping cream
¼ teaspoon Himalayan pink salt
¼ teaspoon black pepper, ground
3 cups sharp cheddar cheese, shredded
- In a large pot over medium heat, cook the pork belly until brown and crispy. Remove the pork belly from the pot and set aside. Keep the pork grease in the pot and add the onions, carrots, celery, and garlic. Let cook for 10 minutes, stirring occasionally.
- Once the vegetables are tender, add the broccoli, chicken bone broth, heavy whipping cream, salt and pepper to the pot. Bring to a simmer and cook for 10 minutes.
- Slowly stir in the cheddar cheese, allowing it to melt into the soup. Once all the cheese has been incorporated, cook for 10 minutes.
- While the soup simmers, cut the pork belly into bite size cubes.
- Divide soup into 4 servings and garnish with bacon bits and any remaining cheese.
Rich & Simple French Onion Soup
Front End Department
Prep Time: 15 minutes
Cook Time: 50 minutes
Calories: 585 calories per serving
Adapted from allrecipes.com
½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 oz) cans beef broth
2 tablespoons dry sherry (optional)
1 teaspoon dries thyme
salt & pepper to taste
4 slices French bread
4 slices Provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Mexican Street Corn Soup w/Lime Crema
Ingredients for soup
6 cups corn
1 yellow or white onion, chopped
1 Jalapeno pepper, seeded and diced
4 garlic cloves, minced
½ teaspoon cumin
2 tablespoons butter or oil
1 tablespoons fish sauce (optional)
4 cups chicken or vegeatble stock
2 tablespoons minced cilantro
¼ cup Cotija, Queso Fresco or feta, crumbled
1 avocado (optional)
fresh lime juice (optional)
salt, black pepper, and cayenne pepper to taste
Ingredients for Lime Crema
2 heads of garlic
2 tablespoons olive oil
and salt to taste to make ¼ cup roasted garlic
½ cup sour cream or Greek yogurt
1 lime, juice and zest (1 tablespoon juice, 1 teaspoon zest)
Preparation for Lime Crema
- Heat oven to 400 degrees.
- Put salt and olive oil on garlic and wrap in tin foil.
- Roast garlic until tender, about 25 – 35 minutes.
- Mix ¼ cup cooled garlic, sour cream or Greek yogurt, lime juice and zest together.
- Top each soup with a spoonful if desired.
Preparation for Soup
- Melt butter in large sauce pan over medium-high heat, add 4 cups corn, toss and let it sit cooking until lightly charred, about 6 – 8 minutes. Stir and let char again for another 6 – 8 minutes. Remove from saucepan and set aside.
- Add onions and Jalapenos to the sauce pan and cook until tender, about 5 – 12 minutes. Add garlic and cumin. Cook until fragrant, about 1 minute.
- Add broth and the remaining 2 cups of corn, bring to a boil and then reduce heat to simmer. Let simmer for 10 – 15 minutes. Puree partially or completely with an immersion blender or food processor.
- Add charred corn, sour cream, lime juice and fish sauce.
- Top with cheese, cilantro, fresh lime crema (optional)
Sweet Potato Cauliflower Vegan Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Calories: 274 calories per serving
Vegan, Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free
Adapted from veggieinspired.com
1 onion diced
3 cloves garlic, minced
½ teaspoon dried sage
½ teaspoon paprika
½ teaspoon turmeric
2 average sweet potatoes, peeled and chopped
1 average cauliflower, chopped into florets; divided
4 cups low-sodium vegetable broth; divided
13.5 oz can light coconut milk
1 teaspoon olive oil
salt and pepper to taste
- Preheat oven to 400 degrees. Take 1 cup of the cauliflower and spread onto a baking sheet. Drizzle the 1 teaspoon of olive oil and a sprinkle of salt over the cauliflower and mix well. Spread cauliflower out into one even layer and bake for 20 minutes. Shake the pan to toss the cauliflower around and bake another 5 – 10 minutes until the edges start to turn brown.
- In the meantime, in a soup pot over medium heat, saute the diced onion in ¼ cup vegetable broth until translucent—about 7-8 minutes. Add more vegetable broth as needed so the onions don’t stick.
- Add the garlic, sage, paprika, and turmeric, and saute 1 minute.
- Add the chopped sweet potato, remaining cauliflower and remaining vegetable broth. Bring to a boil, then turn down heat to med-low and simmer for 20 minutes until the vegetables are fork tender.
- Using an immersion blender, puree the soup until smooth and creamy. (Alternatively, you can transfer carefully and puree in a blender or food processor.) Add the coconut milk and stir well. Taste and adjust seasonings, adding salt and pepper if necessary. If you like a thinner soup, add a bit more vegetable broth or water.
- Serve in individual bowls garnished with a few roasted cauliflower florets.
Hickory Smoked Tomato Parmesan
Prepared Food Department
1 quart heavy cream
2/3 cup vegetable stock
7 5×6 sized tomatoes, cored
¾ lb parmesan cheese
2 cups white onions
½ cup tomato paste
½ cup hickory wood chips
½ cup water
6 tablespoons butter
1½ tablespoons paprika
2 teaspoons smoked paprika
1 tablespoon kosher salt
2 teaspoons fresh thyme
2 teaspoons black pepper
sour cream (for garnish)
- Soak wood chips in water.
- Melt butter in medium stock pot. When Butter is melted, add onions, garlic, and thyme. Cook on med-low until onions are translucent, about 8 minutes.
- Add vegeatble stock and cream. Continue cooking to heat mixture, stirring regularly.
- While liquid cooks remove wood chips from water and place inside heavy duty aluminum foil. Wrap wood chips tightly in foil, then place on the bottom shelf of an outdoor BBQ grill. (Note: You can also line the bottom of the grill with aluminum foil if desired. Turn on the grill and set the heat to high, covered, until wood chips start to smoke.) Place tomatoes on the grill and cover again. Smoke for ten minutes, but do not overcook the tomatoes as they will be difficult to transport.
- Remove tomatoes from grill and transport to stock pot. Allow tomatoes to fully cook in the stock pot before blending soup.
- Once tomatoes are cooked through and the soup is very hot, turn off the heat. Use an immersion blender to completely blend the soup together. While blending, gradually add in the parmesan and the rest of the spices to incorporate flavors.
- Lastly, add tomato paste. This is meant to provide color and consistency as desired. Use the immersion blender to completely blend in the tomato paste, and voila! Your soup is ready to serve. Garnish with a sprig of fresh thyme and a dollop of sour cream.