My roommates and I came up with "Soup Sunday" two years ago.
Since then, primarily in the fall and winter, we've spent virtually every Sunday sharing a hot meal.
From vegetarian chili to rosemary orzo, these three recipes never disappoint.
Two years ago, my roommates and I came up with "Soup Sunday," a now cherished tradition wherein we alternate making dinner for each other.
Typically, as the name suggests, we'll make a soup, but there are only so many soups you can make before getting a little bored. So we've broadened our horizons to include soup-adjacent dishes, such as orzo, pasta, or chili — as long as it's warm and served in a bowl, it will suffice for Soup Sunday.
Our weekly ritual lured in many friends, and we often host a few people for dinner — meaning that we've had to really hone our soup selection. Over the years, we've had a few failed recipes that required us to order takeout.
But we've also come across several sure-fire recipes that are quick and easy and that our whole group loves. Here are three of those dishes.
A quick vegetarian chili from MyRecipes is a staple in our 'Soup Sunday' rotation.
The Cooking Light recipe, initially published in 2002, can now be found on MyRecipes.
My mom found the recipe and makes it regularly for our family, and I've since begun making it for my roommates and our guests. Even though it's vegetarian, our meat-eating friends seem to love it all the same.
What sticks out to me about this recipe is the garnish: a salsa made with avocado, tomatoes, onions, cilantro, and lime. Combine that with a scoop of sour cream and a handful of shredded cheese, and it's the perfect final touch for this chili.
Heat the oil in a Dutch oven — or a pot; I use the latter — over medium-high heat.
Add the onion and bell pepper, then sauté for about three minutes.
Add chili powder, ground cumin, dried oregano, minced garlic, and green chilis, and cook for about a minute.
Stir in barley, water, black beans, diced tomatoes, and vegetable broth, then bring to a boil.
Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro.
For the salsa, chop up about half an onion, an avocado, and some cherry tomatoes. Include a squeeze of lime juice and some cilantro.
Finally, serve the chili with your favorite toppings: sour cream, lime wedges, shredded cheese, chips, and avocado salsa.
The creamy orzo from the TikToker @spicednice is easy and life-changing.
My roommate discovered this recipe on TikTok last year, and it's become a mainstay in our Sunday rotation. Any time she says she's going to make this dish, I know it's going to be a good day.
The recipe, by the TikToker @spicednice, has accumulated more than 8 million likes, so you know it's good.
5 tablespoons of salted butter
2 shallots, finely minced
2 teaspoons of crushed garlic
1 tablespoon of chopped, fresh rosemary
1/2 tablespoon of honey
1 1/2 cups of dry orzo
4 cups of chicken broth
1/2 teaspoon of black pepper
1/8 teaspoon of white pepper
1/4 teaspoon of paprika
1/8 teaspoon of dried cloves
3/4 teaspoon of onion powder
Salt to taste
1/2 cup heavy cream
1/2 cup freshly shredded Parmesan
Brown the butter over medium heat. Stir occasionally.
Add in the shallots and garlic; Cook them until caramelized, for about 10 to 15 minutes.
Add in your rosemary and honey. Let it cook for a few minutes.
Add the orzo, letting it toast for two minutes.
Pour in the chicken broth; Add all of the spices.
Let it cook on medium-high heat for 10 to 15 minutes.
Once the orzo is cooked, stir in the heavy cream and Parmesan.
Garnish with rosemary, red pepper flakes, and extra Parmesan.
I'm obsessed with the creamy Tuscan tortellini soup by @britacooks.
I was obsessed with this recipe from the first time I tried it. From the mind of the TikToker @britacooks, the dish combines the classic comfort of tomato soup with the fun of tortellini pasta.
This soup calls for chicken, but as a vegetarian, I choose to leave it out, and still think it's flavorful and hearty — plus, it makes enough for a few days of leftovers.
Note: I didn't know what a "knob" of butter was. It equates to about two tablespoons.
1/2 onion chopped
1 leek, just the white and light green bits, chopped
1 celery stalk chopped
3 garlic cloves chopped
2 tbsp olive oil
1 knob butter
1/2 cup dry white wine (optional)
28 oz can crushed tomatoes
1 carton of vegetable or chicken stock (approx 4 cups)
1 Parmesan rind
12 oz Tortellini
1 cup heavy whipping cream
Rotisserie chicken chopped
Garnish: shaved Parmesan and basil
1 pinch salt
Red pepper flakes (optional)
In a large pot over medium heat, add olive oil and a knob — two tablespoons — of butter. Sautée the onion, leek, celery, and garlic for about five minutes. Add salt to taste, and a dash of red pepper flakes if you'd like.
At this point, you can add in ½ cup of white wine (optional), and let it cook for two minutes. If you aren't using wine, add the crushed tomatoes. Stir them in, then add about four cups of vegetable or chicken broth. Bring the mixture to a boil.
After the soup reaches a bubble, add the parmesan rind and reduce the heat to low. Simmer for 30 minutes uncovered.
After the soup has thickened up, remove the parmesan rind. Add in tortellini and cook, following the instructions on their package.
Pour in the heavy whipping cream, stir, and then add the kale and rotisserie chicken.
Garnish with your favorite toppings: parmesan, basil, red pepper flakes, salt, and pepper.
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