There's nothing better than a big portion of soup. It's warm, cozy and filling - and who doesn't love chicken, pea or potato soup? An added bonus is that all of the recipes in this collection are suitable for at least six people, with some even serving 12. You can prepare these in advance and freeze them. Place individual portions in the freezer so they're always ready when you need an overnight oven soup or a party soup for several people.
Overnight Oven Soup – Potato Soup with Broccoli & Cheddar
If your ideal comfort food is a loaded baked potato, then this comforting soup is for you. Delicious, warm and cozy, this naturally gluten-free overnight oven soup combines hearty potatoes and nutritious broccoli with rich cheddar cheese.
Preparation: 40 minutes
In total: 1 hour, 40 minutes
portions: 6
Ingredients for potato soup with broccoli and cheddar:
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 teaspoon red pepper flakes, plus more for serving
- One large potato, peeled and cut into 3cm pieces
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 600 g broccoli, stalks peeled and thinly sliced
- 2 teaspoons fresh thyme leaves, chopped
- 4 cups low sodium chicken broth
- kosher salt and freshly ground pepper
- 200g mild yellow cheddar, grated and divided
Party soup with potatoes – this is how you prepare the recipe
Step 1:Melt the butter in a large pot over medium heat. Once the foam subsides, swirl in the oil. Add the onions and cook, stirring occasionally, until softened and browned in spots, 6 to 9 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant (about 1 minute). Stir in broccoli, potato, broth and 1 cup water. Season with salt and pepper.
Step 2:Bring the soup to a boil, reduce the heat, and simmer, covered, until the potato and broccoli are almost tender, 15 to 18 minutes. Stir in the broccoli, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of the potato against the side of the pot to create a thicker consistency. Add half of the cheese to the soup. Stir over low heat until cheese is melted and season to taste.
Now it's time to freeze your portions for party soup!
Step 3:Preheat the oven with a rack 6 inches below the heating element. Divide the soup among 6 heatproof bowls, then sprinkle evenly with the remaining cheese. Place the bowls on a large, rimmed baking sheet. Bake until cheese is melted and browned in spots (3 to 5 minutes). Allow to cool slightly, drizzle with more oil and sprinkle with more red pepper flakes. Serve.
How to freeze soup
- First, remember to let the soup cool.
- Pack the soup in a freezer bag, place it in a bowl and put the bag over the edge.
- Ladle the soup into each bag, then let out any excess air and seal the bag.
- Freeze the bags and lay them flat in a single layer in the freezer.
Recipes for pizza soup – vegan or with minced meat,you can find here!
Oven Soup Overnight – Italian Party Soup with Vegetables
This healthy vegetable soup was originally prepared in the rustic style in the wood-burning ovens of Italian houses. But it can also be easily prepared in a modern oven.
Total duration: 1 Std. 40 Min.
portions: 8
Ingredients:
- 5 tablespoons cold pressed olive oil
- 500g potatoes, halved and sliced
- 1 ½ teaspoons salt, divided
- 2 medium zucchini, halved and sliced
- 2 medium leeks, white and light green parts only, thinly sliced
- 4 medium celery stalks, thinly sliced
- 100 g mushrooms, quartered
- 10 fresh artichoke hearts, quartered
- ¼ cup chopped fresh parsley, plus more for garnish
- 1 can of diced tomatoes with no added salt, with their juice
5 cm long rind of Parmesan cheese, plus finely grated Parmesan for garnish - 1.5 liters of water
- ½ teaspoon ground pepper
This is how you prepare the vegetable soup
Step 1: Preheat the oven to 180 degrees Celsius.
Step 2: Pour oil into a large ovenproof pot and place the potato slices in an even layer over the oil. Sprinkle them with 3/4 teaspoon salt. Layer zucchini, leeks, celery, mushrooms, artichoke hearts, and 1/4 cup parsley on top. Sprinkle them with the remaining 3/4 teaspoon salt. Pour the tomatoes over the vegetables and nestle in the Parmesan. Add water (the vegetables will not be completely submerged), cover, and bring to a boil over high heat.
Now it's time to freeze your portions for party soup!
Step 3: Once the water is boiling, place the pot in the oven and bake, covered, until the vegetables are tender but still firm, 1 to 1 1/4 hours. Season with pepper and serve with parsley and parmesan, if desired.
Meatball soup – recipes with beef and pork that will pamper your belly and soul,you can find here!
