The very mention of a “soup and sandwich” combo conjures feelings of warmth and comfort. Easy to make, these recipes will help you get through the traditionally coldest month of the year.
Photo by Gwénaël Le Vot
ROASTED TOMATO BASIL SOUP WITH GOOEY GRILLED CHEESE SANDWICH
Serves 4
Soup
1 tablespoon olive oil
1 large onion, chopped
1 celery stalk, diced
4 garlic cloves, minced
2 cups chicken or vegetable stock
1 28-ounce can fire-roasted diced tomatoes
1 teaspoon brown sugar
½ teaspoon dried basil
½ teaspoon thyme
¼ teaspoon red pepper flakes
½ cup heavy cream
Fresh chopped basil
Sandwich (one sandwich)
2 slices sourdough bread (or your favorite)
2 tablespoons unsalted butter, room temperature
4 thin slices (1 ounce each) cheddar, havarti, Gouda and Gruyère cheeses (or your favorites)
Heat oil in a Dutch oven or soup pot over medium heat. Add onions and celery and sauté until onions are translucent. Add garlic and sauté an additional minute. Stir in stock, tomatoes, sugar, basil, thyme and red pepper flakes. Bring to a boil and reduce heat. Cover pot and simmer until tomatoes are soft, about 15 minutes. Pour tomato mixture into a blender about half full, cover and puree until smooth. Repeat with another batch until all the mixture is pureed, then return to pot. Stir in cream and cook over medium heat until hot, 5–10 minutes. Garnish with fresh chopped basil and serve.
Spread each side of the bread slices with butter. Add cheeses to one slice and cover with the second slice of bread. Heat a cast-iron skillet over medium heat. Add sandwich and cook until golden brown, 3–4 minutes. Flip and cook on the other side until golden brown. Transfer to a cutting board to cool slightly. Cut in half and serve immediately.
Spicy black bean soup with easy chicken quesadillas
Photo by Gina Moore
Serves 4
Soup
2 tablespoons olive oil
1 large yellow onion, diced
2 celery stalks, diced
2 15-ounce cans black beans
1 15-ounce can fire-roasted tomatoes
2 chipotle peppers, chopped
2 tablespoons adobo sauce
2 cups vegetable stock or broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
Fresh chopped green onions or cilantro, for garnish
Avocado slices, optional
Sour cream, optional
Quesadillas (makes 4)
1 pound cooked boneless, skinless chicken breast, sliced
1 10-ounce can tomatoes and green chilies, drained
2 cups shredded Mexican cheese
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon oregano
4 large flour tortillas
Pico de gallo, optional
In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onions and celery and sauté until onions are translucent. Stir in the beans, tomatoes, peppers, sauce and stock. Add cumin, coriander and chili powder and stir well to combine. Bring to a boil, lower heat and simmer for 15 minutes. Transfer half of the soup mixture to a blender and puree until smooth. Return to the pot and stir well. Serve garnished with onions, avocado and sour cream.
In a large mixing bowl, combine chicken, tomatoes and chilies, cheese and seasonings.
Divide mixture between the four tortillas. Heat a large skillet over medium-high heat.
Fold tortillas in half and brown one side in the skillet; flip and repeat on the other side. (You may only be able to work with two tortillas at a time.) Place tortillas on a serving platter to cool slightly. Slice into wedges and serve with pico de gallo.
Red bell pepper soup with turkey panini
Photo by Iuliia Nedrygailova
Serves 8
Soup
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
2 cups chicken stock
1 medium zucchini, chopped
3 red bell peppers, chopped
¼ cup sun-dried tomatoes
1 teaspoon oregano
1 teaspoon cumin
⅛ teaspoon red pepper flakes
Kosher salt
Fresh ground black pepper
½ teaspoon smoked paprika
2 cups half and half or heavy cream
Fresh chopped parsley, for garnish
Red pepper flakes, optional for garnish
Panini (one panini)
1 ciabatta bun or 2 slices of a large ciabatta loaf
Pesto, store-bought or homemade
1 slice beefsteak tomato
2 thin slices fontina cheese
Sliced deli turkey
Olive oil spray
Add oil to a Dutch oven or soup pot and heat on medium-high heat. Add onion and sauté until translucent. Add garlic and sauté an additional minute. Add stock, zucchini, peppers, sun-dried tomatoes, oregano, cumin, salt, black pepper and paprika. Bring to a boil; reduce heat and cover for 20 minutes. Puree the soup in a blender (you may have to do this in batches) until smooth. Pour soup back into the pot and add cream. Stir well. Serve topped with parsley and red pepper flakes, if desired.
Spread the pesto on the top and bottom half of bun. On the bottom bun, with the pesto side up, arrange the tomato, cheese and turkey. Top with the other half of bun, pesto side down. Heat a grill pan over medium-high heat and spray lightly with olive oil. Place sandwich on grill pan and weigh down with another heavy skillet. Cook until cheese starts to melt and grill marks appear, 3–5 minutes. Flip over and repeat.
Chef’s tip:
Homemade pesto recipe. Use as a sandwich spread, pizza topping, pasta sauce, meat topping and much more. Will last for two days in refrigerator. Freeze leftover in ice cube trays for six months. When ready to use, thaw in the refrigerator or microwave.
- 4 cups fresh packed basil, washed and dried well
- ½ cup pine nuts, toasted
- ½ cup freshly grated Parmesan cheese
- 3–4 garlic cloves, peeled
- ¼ cup extra virgin olive oil, more if needed for consistency
In a food processor, blend the basil, nuts, Parmesan and garlic. Slowly pour in the olive oil while mixing. Although not necessary, add salt and pepper to taste, if you prefer.
Easy-peasy lentil soup and chicken salad sandwich
Photo by Karen Hermann
Serves 4
Soup
2 tablespoons olive oil
1 large yellow onion, chopped
1 carrot, sliced
1 celery stalk, sliced
4 garlic cloves, minced
½ teaspoon cumin
½ teaspoon smoked paprika
2 cups lentils, picked over for stones and rinsed
4 cups chicken stock
2–3 sprigs thyme
Kosher salt
Fresh ground black pepper
Fresh chopped parsley
Classic chicken salad (serves 4)
2 cups chopped cooked chicken
½ cup chopped celery
⅓ cup finely chopped red onion
⅓ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh-squeezed lemon juice
1 teaspoon fresh chopped dill or tarragon
Fresh ground black pepper
Kosher salt (optional if chicken is already seasoned)
Bread slices (your favorite)
Lettuce
Add oil to Dutch oven or soup pot over medium heat. Add onions, carrots and celery and sauté until onions are translucent. Add garlic and sauté an additional minute. Add cumin, paprika, lentils, stock, thyme, salt and pepper. Stir well and bring to a boil. Cover pot, reduce heat and simmer until lentils are soft, 30–40 minutes. Garnish with chopped parsley.
In a large bowl, combine chicken, celery, onion, mayonnaise, mustard, lemon juice, herbs and pepper. Toss to thoroughly combine. Refrigerate until ready to serve.
To make sandwich, cover one slice of bread with lettuce leaf and cover with ½ cup (or more as desired) of chicken salad. Top with other slice of bread.
Chef’s tip:How to thicken soup naturally. If soup is too thin, add 2 cups to a blender and puree. Add back into the pot and stir.