Cup Of Soup Recipe

Sauté aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 cup diced yellow onion and sauté 4–5 minutes until softened. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Toast spices

Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder and 1/2 teaspoon dried oregano; cook 30 seconds to bloom the spices.

Add tomatoes and broth

Pour in 14.5 oz diced tomatoes with green chiles (with juices) and 3 cups low-sodium chicken broth. Stir to combine and bring to a gentle boil.

Simmer with beans and corn

Add 1/2 cup drained black beans and 1/2 cup frozen corn. Reduce heat and simmer 10 minutes to meld flavors.

Add chicken and finish

Stir in 2 cups cooked shredded chicken, 1 tablespoon fresh lime juice, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Simmer 3–5 minutes until heated through.

Serve

Ladle soup into a cup or bowl. Top with 1/2 cup tortilla strips, 2 tablespoons chopped cilantro, 1/4 cup diced avocado (optional) and 1/4 cup shredded cheddar (optional). Adjust salt and lime to taste.

Sweat onion and garlic

In a medium saucepan, heat 1 tablespoon olive oil or butter over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 4–5 minutes until translucent. Add 1 teaspoon minced garlic and cook 30 seconds.

Add tomatoes and simmer

Stir in 28 oz crushed tomatoes and 2 cups vegetable or chicken broth. Add 1/2 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook 12–15 minutes, stirring occasionally.

Finish with basil and cream

Remove from heat. Stir in 1/2 cup torn fresh basil and 1/2 cup heavy cream (or half-and-half). For a very smooth texture, blend the soup with an immersion blender until desired consistency, then return to low heat for 1–2 minutes to warm through. Taste and adjust salt, pepper, or sugar as needed. Optionally stir in 1/2 teaspoon dried basil for extra herb note.

Serve

Ladle into a cup and garnish with additional chopped basil and 1/2 cup croutons or toasted bread if desired.

Sauté vegetables

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 cup diced carrot, 1/2 cup diced celery, 1/2 cup diced yellow onion and sauté 5–7 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds. If using mushrooms, add 1/2 cup sliced mushrooms and cook 2–3 minutes more.

Add remaining vegetables and broth

Add 1/2 cup diced zucchini or potato, 3 cups vegetable broth, 1 bay leaf and 1/2 teaspoon dried thyme. Bring to a simmer, then reduce heat and simmer 12–15 minutes until vegetables are tender.

Finish and season

Remove bay leaf. Stir in 1 teaspoon lemon juice (optional), 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning. For a heartier soup, puree part of the soup and return to the pot, or leave chunky as a cup serving.

Serve

Ladle into a cup and garnish with extra parsley or a drizzle of olive oil if desired.