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Minute soups for autumn and cold weather: warm and give satiety

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In the fall, you crave hearty and warm food. Light summer salads and appetizers no longer please. But traditional cabbage soup with borscht also quickly gets bored if they are eaten all the time - the soul asks for something new. Quick thick soups come to the rescue, which are usually made from autumn seasonal products. Even ordinary potatoes can become the basis for a thick, rich potato soup. A little flour, bacon, potatoes and 15 minutes of time - and now a hearty soup is ready.

carrot soup

Ingredients for 6 servings:

700 g carrots, peeled and cut into 1 cm slices
1 large yellow onion, thinly sliced
​​4 garlic cloves, peeled;
2 tbsp
olive oil 1.5 tsp
coarse salt 1 tsp
ground cumin 1/4 tsp
black pepper, plus extra to taste Two 800g cans of whole peeled tomatoes
1 tsp.
dried basil 1/2 cup Greek yogurt
Fresh basil, for serving


Place racks in the top and bottom thirds of the oven and preheat to 200 degrees. Spray two baking sheets generously with cooking spray; postpone. Place carrots, onion and garlic in a large bowl. Drizzle with olive oil, sprinkle with 1 teaspoon salt, cumin and pepper. Mix and spread in a single layer on the prepared baking sheets. Bake for 25-30 minutes, turning twice, until vegetables are tender and browned. Let cool on baking sheets for 10 minutes.

While the vegetables are cooling, drain the juice from the cans of tomatoes into a small bowl; postpone. Working in two batches, transfer half of the sautéed vegetables to a food processor or blender. Add 1 can of tomatoes. Puree until smooth, then pour the puree into a saucepan. Repeat with the remaining vegetables and tomatoes, and add back to the pot. Mix in reserved tomato juices, basil, yogurt and remaining 1/2 teaspoon salt. Bring to a slow boil and simmer for about 10 minutes, until the soup is fully heated through. Adjust salt and pepper to taste. Serve with fresh basil and/or Greek yogurt.

Potato soup


4 slices of bacon
5 tbsp.
unsalted butter 1/4 cup flour
5 cups milk
8 small red potatoes, diced
2 green onions, chopped
1 cup shredded cheddar cheese
1/2 cup sour cream


Fry the bacon in a skillet over medium heat until brown and crispy. Drain on paper towels, pat dry and cut into small pieces.

Melt the butter in a saucepan. Mix with flour. Gradually pour in the milk and cook, stirring constantly, for about 1-2 minutes. Add potatoes and green onions and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20-25 minutes. Add sour cream and cheese, season to taste with salt and pepper.

Serve immediately with bacon, cheddar cheese and green onions.

Pumpkin soup with croutons

Ingredients for 4 servings:

3 cups vegetable or chicken broth
2 cups pumpkin puree
1.5 tsp.
garlic powder 1.5 tsp
onion powder 1/4 tsp
ground ginger 2 tbsp.
sugar 1 tsp
salt or to taste 1/4 tsp.
black pepper or to taste 1.5 cups heavy cream
4 slices white bread
4 tbsp.
softened butter 4 slices provolone cheese
1/3 cup crumbled goat cheese
Fresh basil for garnish


In a large saucepan combine stock, pumpkin, garlic powder, onion powder, ground ginger, sugar, salt and pepper and bring to a boil over high heat. Stir in cream. Reduce heat to medium and simmer for 5-10 minutes.

While the soup is simmering, make the croutons. Grease one side of each slice of bread with butter, put one piece of provolone on the opposite side, sprinkle with goat cheese on top, then put another piece of provolone and cover with a second slice of buttered bread on top. Cook in a lightly oiled skillet over medium-high heat, 3-4 minutes per side, until cheese is melted. Cut into 2 cm pieces. Serve hot with croutons seasoned with black pepper and garnished with fresh basil.

corn soup


4 tbsp
butter 1 whole onion, chopped
3 slices bacon, cut into small pieces
3 sweet peppers, cut into small cubes
5 ears of corn, gutting the kernels
1/4 cup mka
3 cups chicken stock
2 cups low-fat cream
1 cup grated Monterey jack cheese
1 cup grated pepper jack cheese
1/3 cup chopped green onion


Melt butter in a large saucepan over medium heat. Fry the onion for a couple of minutes. Add the bacon and fry for another minute or so, then add the bell peppers and cook for another 2-3 minutes. Add corn and fry for a minute.

Sprinkle evenly with flour and stir. Pour in the broth and mix well. Allow mixture to thicken for 3-4 minutes, then reduce heat to low. Stir in the cream, cover and let simmer for 15 minutes. Add cheese and green onions. When the cheese is melted, taste the soup for seasoning. Add salt and pepper if necessary.

Serve the soup in bowls made in round bread.

Mushroom soup


700 g mushrooms (this recipe used a mixture of shiitake, oyster, cremini and porcini)
6 tbsp.
butter 6 tbsp.
flour 3 tbsp
olive oil 1/2 cup chopped chives
1 quart beef broth
1 cup heavy cream
1 tsp. freshly ground black pepper
1 tsp.
salt 2 tbsp. truffle oil


Preheat oven to 200 degrees. Coarsely chop the mushrooms and place in an ovenproof dish. Add olive oil and 1/4 cup chopped onion. Put in the oven and bake for 20 minutes.

Meanwhile, melt butter in a large saucepan, add flour and stir. Cook over medium heat for 5 minutes. Add freshly ground pepper, salt and mushroom mixture from the oven. Stir, slowly pour in the broth and cook for 10 minutes over medium heat until the soup thickens. Add cream and stir. Cook for another 15 minutes.

Sprinkle with chives and drizzle with truffle oil before serving.

sweet potato soup

Ingredients for 10-12 servings:

1.8 kg sweet potatoes, washed and dried without piercing the skin
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 tsp.
olive oil 3 strips of bacon, fried until crisp, patted dry and cut into pieces
1 425g can of cannellini beans, drained

6-8 cups
stock adobo sauce Salt, pepper


Preheat oven to 200 degrees. Place sweet potatoes on a baking sheet and bake for 45 minutes or up to 1 hour, until tender when pressed. Let it cool down so that it is convenient to work with it; Peel off the skin and place in a large bowl or saucepan.

While potatoes are baking, add olive oil to a medium skillet and saute onion and garlic until translucent; 3-4 minutes. Remove from heat and place in bowl with cooled potatoes. Add beans, 6 cups chicken broth, and 1.5 teaspoons sauce. Roughly puree the mass with a potato press.

Blend in batches in a blender until smooth. Transfer to a large saucepan, place over medium heat. Bring the soup to a slow boil. Add salt or pepper to taste. For a thinner consistency, add the remaining broth, 1 cup at a time. Serve with fried bacon.

Tomato soup with basil

Ingredients for 6 servings:

1 kg Roma tomatoes, cut in half
550 g cherry tomatoes
4.5 tbsp.
olive oil 8 garlic cloves, peeled
2 small yellow onions, cut into just under 1cm thick
2 cups fresh basil leaves
4-5 cups vegetable broth
Salt, ground black pepper


Preheat oven to 220 degrees. Place the tomatoes (roma, cut side up) on a baking sheet and toss with 3 tablespoons of olive oil, season with salt and pepper. Put the onion and garlic on another baking sheet, mix with the remaining olive oil, sprinkle with salt and pepper. Put the trays in the oven. Bake onions and garlic for 30-35 minutes until the edges are golden, and tomatoes for 40-45 minutes until golden. Remove any burnt onion layers, if any.

Remove skin from tomatoes. Place onions and tomatoes in a large saucepan. Add 4 cups vegetable broth and basil. Season to taste with salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes; Add 1 more cup of broth if desired. Mix the soup with an immersion blender or in small batches in a blender. Serve with croutons.

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