Arts & CultureFood

Stay warm this winter with comforting soups



There is no denying that Oregon has had an unusually cold winter this year. The freezing temperatures make it easy to long for comfort foods to keep you feeling warm and cozy all day long. Making these hearty soups will provide students with a comforting, hot meal on an unforgiving, cold day.

  Cheesy Vegetable Chowder

What you’ll need:

  • 5 1/2 tablespoons butter
  • 1 1/3 cups chopped carrots
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 cups chopped broccoli
  • 3 cups chicken broth
  • 3 1/2 cups peeled and cubed potatoes
  • 1/4 teaspoon dried thyme
  • 6 tablespoons flour
  • 3 cups milk
  • 1/2 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1/3 cup shredded Parmesan cheese
  • Salt
  • Pepper

What to do:

  1. In a large pot, melt 1 ½ tablespoons of the butter.
  2. In the butter, saute carrots, celery and onion for 3-4 minutes.
  3. Add the garlic and salt and pepper to taste and saute for 30 seconds.
  4. Stir in chicken broth, potatoes and thyme and turn up heat to bring to a boil.
  5. Reduce the heat, cover the pot with a lid and let it sit 15 minutes.
  6. Stir in the broccoli and let simmer for 5 minutes.
  7. Melt the remaining butter in a separate saucepan on medium heat.
  8. Stir in the flour and whisk for 1 minute.
  9. While whisking, stir in the milk until it comes to a low boil.
  10. Stir in heavy cream and remove from heat once the vegetables are tender.
  11. Stir in both types of cheese and enjoy!

 Creamy Chicken Soup

What you’ll need:

  • 2 cups cooked, cubed chicken breast
  • 4 teaspoons chicken base
  • 1 cup water
  • 2 tablespoons cooking oil
  • ⅓ cup butter
  • ¼ cup all-purpose flour
  • 1 quart (4 cups) heavy cream
  • 1 tablespoon minced garlic
  • ½ small onion, minced
  • 1 cup frozen green peas, cooked
  • 1 cup chopped cooked carrots
  • Salt
  • Pepper

What to do:

  1. Dissolve chicken base into cup of water and stir until fully dissolved.
  2. In a large skillet, melt butter and saute onions for 3 minutes.
  3. Slowly add the flour as the mixture thickens.
  4. Slowly add cream and continue stirring.
  5. Add chicken base and garlic mixture.
  6. Stir in peas, carrots and chicken.
  7. Add salt and pepper, remove from heat and enjoy!

  Cajun Crab Chowder

What you’ll need:

  • 12 ounces potatoes
  • 1 1/2 cups frozen corn
  • 4 cups vegetable broth
  • 1 1/2 teaspoons garlic salt
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 7 ounces turkey sausages
  • 2 cups fat free half and half
  • 1 pound cleaned crab meat

What to do:

  1. In a large pot, stir together potatoes, corn, broth, garlic salt, Cajun seasoning, thyme and black pepper.
  2. Bring to a boil and then let simmer until potatoes are cooked through.
  3. Cut the sausage into small pieces and stir into the pot, then let simmer until cooked through.
  4. Stir in the half and half and the crab meat, then continue to simmer.
  5. Sprinkle some extra crab meat and Cajun seasoning on top and enjoy!

  Creamy Maple Apple Cheese Soup 

What you’ll need:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 cups chicken broth or vegetable broth
  • 2 cups apple cider
  • 6 large apples, peeled
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (or brown sugar)
  • 1 cup sharp cheddar cheese, shredded
  • 8 ounces brie cheese, sliced
  • Salt
  • Pepper

What to do:

  1. In a large pan, cook the onions in olive oil for about 4 minutes.
  2. Chop the apples into small cubes.
  3. Add garlic, thyme, broth, cider and apples to the pan and bring to a boil.
  4. Reduce the heat and simmer until apples are soft, likely about 20 minutes.
  5. Add vanilla, maple syrup (or brown sugar), cheddar and brie cheese and cook about 5 minutes until the cheese melts in.
  6. Take off the stove and pour the mixture into a blender.
  7. Puree the soup, add salt and pepper and enjoy!

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Leanne Harloff

Leanne Harloff