In the Fall especially I cannot get enough of some great Homemade soups. I have some other amazing soups on the blog, but these are all classic Italian soups. Three of them are similar in flavor profiles, but don’t let that fool you. They are similar in ingredients, but all very different in end result. The last one is completely different in flavor profile and ingredients. It is the only lusciously, creamy of the four and it finishes with a beautiful white truffle oil.
Jump to RecipeSpecial Ingredients
So, in three of these four recipes I use an ingredient that really sets these soups a part. It will add depth of flavor and a salty, brininess. What is this ingredient you ask? Well, it is a Parmesan cheese rind. Yep, that is right… a Parmesan cheese rind. It is an amazing “special ingredient” that nobody will be able to put there finger on. They will just know that it is incredible.
As for the cauliflower soup, that one has a special a couple of special ingredients as well. There are some very fragrant spices that go into this soup. Not traditional Italian spices, but very strong and very specific flavors. In this soup we feature the deep and warm flavors of coriander and cumin. This soup is also finished with a very distinct flavor. White truffle oil is drizzled over the soup when it is finished.
How to make a flavorful soup
Besides letting a soup simmer low and slow to develop the flavors; it is very important when you are building flavors. Soups need to be “built” in layers. This is how you create really great layers of flavor and well developed flavors. This will make all the difference between a good soup and a great soup. You are probably wondering what I mean by “building” layers. Well, it is simple. It is all about adding certain ingredients at certain times and seasoning as you go. This step is what is going to make your soups come to life and make them taste amazing.
This is one of those things that will take your soups, stews and sauces to the next level. This is a truly pro chef tip. These are things you learn when you train to be a professional cook or when you are in the kitchen for a long time.
You always want to start by adding in the base ingredients. In most soups, stews and sauces it is a mirepoix,(carrots, onion and celery) or sometimes it can be a trinity, (onion, celery and bell pepper). You want to make sure that you begin by seasoning that well. Then you build from there. Each vegetable or protein that you add in after that will get cooked in and seasoned well as well. This will build those layers and depth of flavor to set your soups, stews and sauces apart.
Chef’s Tips
When making great soups just remember to season as you go. Do not rush the process. Even if the recipe says 30 minutes. If you want to cook it longer, turn the heat down a bit and cook it longer. You will only benefit from time. Toast spices that are going into soups and always add in some fresh herbs. ENJOY!
Minestrone Soup
Ingredients
- Ingredients
- 1 small yellow onion small diced
- 2 carrots peeled and diced
- 2 stalks of celery cleaned and diced
- 2 large cloves garlic minced
- 1 large Idaho potato or 2 large red potatoes peeled and diced
- 1 14 oz can diced San Marzano tomatoes
- 1 medium zucchini
- 1 1/2 cups fresh green beans cut into 1 inch pieces
- 2 tablespoons olive oil
- 2 stems fresh rosemary
- 1 small bunch fresh thyme
- 2-3 sprigs fresh parsley
- Kosher salt
- Freshly cracked black pepper
- 1 can cannelini beans drained
- 3 cups homemade or good quality store bought chicken or vegetable stock
- 1- 2 in piece of Parmesan cheese rind
- 8 oz uncooked Ditalini or small shell pasta cook separate according to package instructions
- Parmesan Cheese for garnish and finishing
Instructions
- Dice all of your vegetables first, this will make the process easier.
- In a large sauce pot, heat the olive oil. Add in the onion, carrots and celery. Season with Kosher salt and black pepper. Cook on medium heat for 5-6 minutes or until the vegetables begin to soften and release some of their natural liquids. Add in the garlic and cook until fragrant, about 1-2 minutes.
- Add in the potatoes and season again with Kosher salt and black pepper. Cook until the potatoes begin to soften. This will take about 5-7 minutes.
- Add in the diced tomatoes and cook for another 10 minutes. They will release most of their liquid. Add in the fresh herbs. It is best to tie them together with butchers twine and pull out at the end or you can also put in some cheesecloth to pull out at the end.
- Add in the chicken or vegetable stock. Check for seasoning and add more salt and pepper, if needed. Stir and let come up to a simmer. Add in the cheese rind. Let the soup simmer for about 20-25 minutes.
- After the soup has simmered and the potatoes are fork tender, you will add in the zucchini and the green beans. Let the soup simmer for another 10-15 minutes. Add in the cannelini beans and check the last time for seasoning. Add more salt and pepper if needed. Let the soup simmer for about 10-15 minutes and then serve hot. You will want to ladle the soup into a bowl over the cooked pasta. This way the pasta does not continue to cook in the soup.
- Serve hot with freshly grated Parmesan cheese and crusty Italian bread. ENJOY!
Notes
Italian Sausage, Kale and White bean Ribollita
Ingredients
- Ingredients
- 2 tablespoons olive oil plus more for drizzling on the bread
- 1 lb good quality Italian sausage out of the casing
- 1 medium yellow onion diced
- 1 large carrot peeled and diced
- 1 large stalk of celery cleaned and diced
- 3 cloves of garlic minced
- 1 tablespoon tomato paste
- 1 15 oz can diced San Marzano tomatoes
- 2 sprigs fresh rosemary finely chopped
- 1 small bunch fresh thyme minced
- 1/2 teaspoon fennel seeds toasted and ground
- Kosher salt
- Freshly cracked black pepper
- 1 large bunch kale ribs removed and thinly sliced
- 1 can cannelini beans drained
- 3 cups chicken stock
- 1 bay leaf
- 1-2 in piece Parmesan cheese rind
- 6 slices rustic Italian drizzled with oil and toasted
- Freshly grated Parmesan cheese for garnish and finishing
Instructions
- To a large sauce pot, add the oil and heat the pan. When oil is simmering, add the sausage and cook until browned. Remove onto a paper towel lined plate, leaving the grease behind for the soup
- Add the onions, carrots and celery, season with salt and pepper and cook until the onion is lightly browned; about 8 minutes. Add in the garlic and cook until fragrant. Add the tomato paste and cook until the vegetables are coated.
- Add in the diced tomatoes, chopped herbs, fennel and stir to get up all of the little brown bits on the bottom of the pan. Check for seasoning and add salt and pepper if needed.
- Add in the kale, cannelini beans, chicken stock, parmesan rind and bay leaf. Bring soup to a simmer and add the browned sausage back into the soup. Cover and simmer for about 30 minutes.
- Preheat the oven to 400 degrees. Place the bread on a sheet pan and drizzle with olive oil and sprinkle with kosher salt and black pepper. Transfer to the oven and bake until lightly browned; about 6-8 minutes. When you remove from the oven and the bread has cooled enough to touch, rub it with a clove of peeled garlic.
- Serve the soup hot in a bowl with freshly grated Parmesan cheese and a thick slice of the toasted garlic bread. ENJOY!
Notes
Pasta Fagioli
Ingredients
- Ingredients
- 2 tbsp olive oil divided
- 4 oz pancetta diced
- 1 medium yellow onion diced
- 1/2 tsp crushed red pepper flake
- 2 medium carrots peeled and diced
- 2 stalks of celery cleaned and diced
- 2-3 cloves of garlic minced
- Kosher Salt
- Freshly cracked black pepper
- 6 cups homemade or low sodium store bought chicken stock
- 1- 15 oz can San Marzano diced tomatoes
- 1- piece of Parmesan rind
- 8 oz Ditalini pasta
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 1/2 cups cannelini beans
- 2 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp lemon zest
- Freshly grated Parmesan cheese for garnish and finishing
Instructions
- Add 1 tbsp olive oil to a medium sauce pot and heat. Add in the pancetta and render the fat and cook until crisp and browned. Remove the pancetta, but leave the grease behind in the pan to build the soup.
- Add in the onion, crushed red pepper flake and celery and season with Kosher salt and black pepper. Saute the vegetables until soft and slightly caramelized. Add the garlic and cook for about 1-2 minutes or just until fragrant.
- Add in the chicken stock and bring to a simmer and scrape down all the little brown bits off of the bottom of the pan. Add in the tomatoes, parmesan rind, rosemary and bay leaf. Bring back up to a strong simmer and add in the pasta. Let it cook until al dente, about 8 minutes.
- Once the pasta is cooked, add in the beans and continue simmering. Cook until the beans are warmed through, about 3-5 minutes. Taste the seasoning and add in more Kosher salt and black pepper if needed.
- Add in the lemon juice, half of the parsley and the lemon zest. Remove the parmesan rind, the bay leaf and the stalk of rosemary. Ladle soup into bowls and garnish with remaining chopped parsley and freshly grated parmesan cheese. ENJOY!
Notes
Creamy Cauliflower Soup with Truffle Oil
Ingredients
- Ingredients
- 1 medium head of cauliflower cored and cut into 1- inch florets
- 4 tbsp olive oil
- Kosher salt and Freshly cracked black pepper
- 4 tbsp unsalted butter
- 1 medium yellow onion diced
- 3-4 cloves garlic minced
- 2 medium shallots peeled and thinly sliced
- 1 1/2 tbsp coriander ground
- 1 tbsp cumin ground
- 1 cup brandy
- 1 tbsp champagne vinegar
- 7 cups homemade chicken or vegetable stock or low sodium store bought
- 1 cup heavy cream
- 2 tbsp white truffle oil
- 2 tbsp chives chopped
Instructions
- Add the olive oil to a medium sauce pot and heat up. Add in the butter and the onion and saute until softened and slightly caramelized. Season with Kosher salt and black pepper. Add in the garlic and cook until fragrant, 1-2 minutes. Add in the cauliflower and saute for 2-3 minutes. Season again with Kosher salt and black pepper.
- Add in the shallots, coriander and cumin and saute for 2-3 minutes until the spices are toasted and the shallots begin to soften.
- Add in the Brandy and deglaze the pan. Bring to a simmer and simmer until brandy in almost evaporated. Add in the vinegar and simmer to au sec or almost dry.
- Add in the stock and bring the soup to a strong simmer. Simmer the soup for 20-30 minutes or until the cauliflower is softened and the flavors have all combined. Puree the soup either working in batches and adding carefully to a blender or using an immersion blender carefully in the pot you cooked it in. Puree until smooth and then add in the cream and bring the soup back up to a simmer.
- Simmer the soup for another 10-15 minutes or until the soup is creamy and silky. Taste for salt and pepper and add more if needed. Remove from heat and serve hot. Drizzle some white truffle oil and some chopped chives over the soup for garnish. ENJOY!
Notes
