Soup Recipes To Warm Up Winter
Savor the creamy texture of these dishes—and find out where some of Bergen’s tastiest soups are served.
Soup is good food, indeed, and nothing beats a steaming hot bowl on a cold winter day. Remember when Grandma made her famous hearty chicken noodle when you were sick, or when Mom prepared creamy tomato soup and grilled cheese for an afternoon snack? Nothing hits the body and soul quite like soup.
You can try to replicate the soup you had as a child—or you can try something different. Below are two recipes, cream of broccoli and pumpkin, recently featured in BERGEN magazine that are easy to make and wonderful to eat this time of year.
Cream of Broccoli Soup
Yields 6 servings
Ingredients
• 2 Tbs. ghee
• 4 shallots roughly chopped
• 1 large yellow onion, thinly sliced
• 1½ lbs. broccoli florets or frozen broccoli
• ½ green apple, peeled and diced
• 4 Yukon gold potatoes, boiled and roughly chopped
• ½ tsp. thyme
• 32 oz. bone broth
• ½ tsp. oregano
• ½ tsp. turmeric
• 1 tsp. curry powder
• ½ tsp. cinnamon
• 13.5 oz. canned coconut milk full fat
• sea salt to taste
• black pepper to taste
• pumpkin seeds and slivered almonds, for garnish
Directions
In a large stockpot, melt ghee over medium heat.
Add the shallots and onions. Sauté until they have become softened.
Add the broccoli florets, apple, potatoes and the chicken broth. Top off with some extra broth or water if the vegetables aren’t fully covered.
Turn the heat up on a high temperature until it reaches a boil. Lower it to a simmer and cook until the vegetables are all soft. This will take 15 to 25 minutes.
Stir in the spices and let cook for another 5 minutes. Using an immersion blender or by transferring the soup into a high-speed blender pitcher, blend until everything looks smooth throughout.
Pour back into the stockpot and whisk in the canned coconut milk. Blend again to combine.
Garnish and serve. Serve warm, garnished with toasted pumpkin seeds, slivered almonds and more black pepper.
Pumpkin Soup
Yields 6 servings
Ingredients
• 1 medium yellow onion
• 3 cloves garlic
• 1 large bunch fresh thyme
• 2 Tbs. olive oil
• 1 15 oz. can pumpkin purée (about 2 cups)
• ¾ tsp. kosher salt
• ½ tsp. ground cumin
• ¼ tsp. freshly ground black pepper
• 1/8 tsp. ground ginger
• 1/8 tsp. cayenne pepper
• 2 cups low-sodium vegetable broth
• 2 Tbs. maple syrup
• 2 Tbs. heavy cream
• toasted pumpkin seeds and flaky sea salt, for garnish
Directions
Prep the ingredients. Very finely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch fresh thyme until you have 2 tablespoons.
Cook the aromatics. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until simmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
Add the pumpkin and spices. Add the thyme, 1 15-oz. can pumpkin purée, ¾ teaspoon kosher salt, ½ teaspoon ground cumin, ¼ teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low heat until steaming and fragrant, about 5 minutes.
Add the vegetable broth. Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)
Add the maple syrup and cream. Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
Garnish and serve. Serve warm, garnished with toasted pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
Soups to Savor
Not quite confident in the kitchen but still want to feel the warmth of a hot bowl of soup?
Visit one of these Bergen County eateries, where the soups taste like ones Mom used to make.
Kosher Nosh, Glen Rock. This deli is a repeat winner in the BERGEN Readers’ Choice Awards, and one of the reasons why is its chicken consommé with matzo balls.
*894 Prospect St., Glen Rock, 201.445.1186
The Rolling Pin Café, Westwood. This neighborhood restaurant serves homemade comfort food, including hot soups. Their heart-warming menu features freshly made daily specials such as split pea and chicken chili. Mmm mmm good.
*341 Broadway, Westwood, 201.666.4660
Soup Dumpling Plus, Fort Lee. You can get wonton or hot and sour soup at this Chinese restaurant, but (as their name suggests) the soup dumplings here are the star. They can be filled with a variety of meats, but the broth is what we want.
*1550 Lemoine Ave., Fort Lee, 201.944.0901
Soup Maison, Fair Lawn. A variety of fresh soups are made each day, including Italian wedding, Manhattan clam, beef barley, vegan minestrone and more. Our favorite: Turkish red lentil.
*11-08 Saddle River Rd., Fair Lawn, 201.254.9281
Do you have a favorite soup recipe? Share it with us on Instagram @bergenmagnj.
