Creamy Lobster Bisque
Creamy Lobster Bisque is a luxurious and velvety soup, perfect for fall dinners. This rich and flavorful dish combines the sweetness of fresh lobster with a base of aromatic vegetables, cream, and a splash of sherry, creating a comforting recipe that warms the soul. Ideal as a starter or main course, this bisque is sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Lobster meat | 1 ½ cups (cooked) |
| Lobster shells | 2 shells |
| Butter | 4 tablespoons |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Garlic | 2 cloves, minced |
| Tomato paste | 2 tablespoons |
| Chicken stock | 4 cups |
| Heavy cream | 1 cup |
| Sherry (optional) | ¼ cup |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Chopped, for topping |
Cooking Instructions:
- In a large pot, melt butter with olive oil over medium heat. Add onion, carrot, and celery; sauté until the vegetables are softened.
- Stir in garlic and tomato paste; cook for another minute to enhance the flavors.
- Add lobster shells and chicken stock to the pot, bringing it to a simmer. Cook for 30 minutes to infuse flavors.
- Remove the shells and blend the soup until smooth, then strain through a fine sieve into a clean pot.
- Return the soup to the heat, add lobster meat, heavy cream, and sherry (if using). Season with salt and pepper to taste.
- Heat gently until warmed through, then serve garnished with fresh parsley. Enjoy your delicious creamy lobster bisque!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Roasted Pumpkin and Sage Soup
Roasted Pumpkin and Sage Soup is a warm and cozy dish that embodies the essence of fall. With its rich, velvety texture and the earthy flavor of roasted pumpkin, this soup is accented by the aromatic hints of fresh sage, making it a perfect starter or main course for your autumn dinners.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled, cubed) | 4 cups |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Fresh sage leaves | 1 tablespoon, chopped |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Pumpkin seeds (for garnish) | Toasted, optional |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 25-30 minutes until tender and caramelized.
- In a large pot, sauté the onion and garlic in a little olive oil over medium heat until softened. Add the roasted pumpkin and chopped sage, cooking for another 2-3 minutes to release the flavors.
- Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld.
- Blend the soup until smooth, then stir in heavy cream. Season with additional salt and pepper to taste.
- Serve hot, garnished with toasted pumpkin seeds if desired. Enjoy your comforting Roasted Pumpkin and Sage Soup!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Classic Clam Chowder
Classic Clam Chowder is a hearty and creamy soup that captures the essence of coastal New England cuisine. Made with tender clams, potatoes, and a rich, savory base, this chowder is perfect for warming up on cool fall evenings. Served with crispy bacon and fresh herbs, it’s a comforting dish that brings together the flavors of the sea and the heartiness of fall produce.
| Ingredients | Quantity |
|---|---|
| Fresh clams (shucked) | 2 cups |
| Bacon | 4 slices |
| Onion | 1 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 2 cloves, minced |
| Potatoes | 2 cups, diced |
| Vegetable or clam broth | 3 cups |
| Heavy cream | 1 cup |
| Thyme (fresh or dried) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Chives or parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot, cook the bacon over medium heat until crispy. Remove and drain, leaving the rendered fat in the pot.
- Sauté the onion, celery, and garlic in the bacon fat until softened. Add the diced potatoes and broth, bringing it to a simmer for about 15 minutes until the potatoes are tender.
- Stir in the shucked clams, thyme, and heavy cream, cooking for an additional 5 minutes or until the clams are heated through.
- Season with salt and black pepper to taste, and serve hot, garnished with crispy bacon and chives or parsley. Enjoy your Classic Clam Chowder!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Butternut Squash Bisque With Thyme
Butternut Squash Bisque with Thyme is a delightful and creamy soup that embodies the warm flavors of fall. This velvety bisque features the natural sweetness of butternut squash, complemented by the aromatic notes of thyme and a hint of cream. It’s the perfect dish for cozy evenings, served as an appetizer or a satisfying main course.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and diced) | 4 cups |
| Onion | 1 medium, chopped |
| Carrot | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Fresh thyme (or 1 tsp dried thyme) | 2 teaspoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Optional: pumpkin seeds (for garnish) | As desired |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the onion, carrot, and garlic until softened.
- Add the diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
- Stir in the thyme and heavy cream, then use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
- Season with salt and black pepper to taste, then serve hot, garnished with pumpkin seeds if desired. Enjoy your Butternut Squash Bisque with Thyme!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Chicken Tortilla Soup
Chicken Tortilla Soup is a hearty and flavorful dish that’s perfect for chilly fall evenings. This Mexican-inspired soup combines tender chicken, savory broth, and an array of vegetables, topped with crispy tortilla strips and fresh garnishes. It’s a comforting meal that warms the body and soul, making it an ideal choice for family gatherings or a cozy night in.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Onion | 1 medium, chopped |
| Garlic | 4 cloves, minced |
| Bell pepper | 1 large, chopped |
| Jalapeño (optional) | 1, seeded and chopped |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Vegetable or chicken broth | 4 cups |
| Corn (frozen or canned) | 1 cup |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Tortilla strips (for garnish) | As desired |
| Fresh cilantro (for garnish) | As desired |
| Avocado (optional, for garnish) | Sliced, as desired |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, bell pepper, and jalapeño until softened.
- Stir in the diced tomatoes, chicken broth, corn, cumin, chili powder, salt, and black pepper. Bring to a simmer.
- Add the shredded chicken to the pot and let it cook for another 10 minutes, allowing the flavors to meld.
- Serve the soup hot, garnished with tortilla strips, fresh cilantro, and avocado if desired. Enjoy your Chicken Tortilla Soup!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Spiced Apple and Carrot Soup
Spiced Apple and Carrot Soup is a delightful fall dish that brings together the natural sweetness of apples and carrots, enhanced with warming spices. This smooth and velvety soup is perfect for those chilly evenings, offering a comforting and nutritious meal that can be enjoyed as an appetizer or a light main course. The blend of flavors is both warming and satisfying, making it a fantastic choice for seasonal gatherings.
| Ingredients | Quantity |
|---|---|
| Apples (peeled, cored, and chopped) | 2 medium |
| Carrots (peeled and chopped) | 4 medium |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Nutmeg (optional) | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cream (for garnish, optional) | As desired |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Sauté the chopped onion and garlic until softened.
- Add the chopped carrots and apples, cooking for another 5 minutes.
- Stir in the vegetable broth, ground ginger, cinnamon, nutmeg, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the carrots and apples are tender.
- Use an immersion blender or transfer to a blender to purée the soup until smooth.
- Adjust seasoning to taste and serve hot, garnished with a swirl of fresh cream if desired. Enjoy your Spiced Apple and Carrot Soup!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
French Onion Soup
French Onion Soup is a classic French dish known for its rich, savory flavor and comforting qualities. This hearty soup features caramelized onions, which provide a deep sweetness, simmered in a flavorful beef broth and topped with crusty bread and melted cheese. It’s perfect for chilly fall evenings and makes for a delightful starter or main course.
| Ingredients | Quantity |
|---|---|
| Onions | 4 large |
| Butter | 4 tablespoons |
| Olive oil | 1 tablespoon |
| Beef broth | 6 cups |
| White wine | 1/2 cup |
| Fresh thyme | 1 teaspoon |
| Bay leaves | 2 |
| Salt | To taste |
| Black pepper | To taste |
| Baguette or crusty bread | 1 loaf |
| Gruyère cheese | 1 1/2 cups, shredded |
Cooking Instructions:
- Slice the onions and sauté them in butter and olive oil over medium heat until they are deeply caramelized (about 30-40 minutes).
- Add white wine to the onions and scrape the bottom of the pot, letting it reduce.
- Pour in the beef broth, add thyme, bay leaves, salt, and pepper, and let it simmer for about 20-30 minutes.
- Toast slices of baguette until golden brown, then place them on top of the soup in individual bowls.
- Sprinkle shredded Gruyère cheese over the bread and place under the broiler until the cheese is bubbly and golden.
- Serve hot, garnished with additional thyme if desired. Enjoy your French Onion Soup!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Curried Tomato Bisque
Curried Tomato Bisque is a delicious and warming soup that combines the rich, tangy flavor of tomatoes with a fragrant blend of curry spices. Perfect for cozy fall evenings, this bisque is creamy and satisfying, making it a great starter or a light main dish paired with crusty bread.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large |
| Garlic | 2 cloves, minced |
| Carrot | 1 medium, diced |
| Canned crushed tomatoes | 28 ounces |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Curry powder | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro | For garnish |
Cooking Instructions:
- Heat olive oil in a large pot over medium heat. Sauté chopped onion, minced garlic, and diced carrot until softened.
- Stir in crushed tomatoes, vegetable broth, curry powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Remove from heat and stir in coconut milk. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender to blend in batches.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro. Enjoy your Curried Tomato Bisque!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Wild Mushroom Soup
Wild Mushroom Soup is a rich and earthy dish that highlights the natural flavors of a variety of mushrooms, making it a perfect choice for fall dinners. This comforting soup is creamy yet light, enhanced with aromatic herbs that bring warmth and depth to each spoonful. Ideal for a cozy family meal or as an elegant starter for a gathering, Wild Mushroom Soup is sure to be a crowd-pleaser.
| Ingredients | Quantity |
|---|---|
| Mixed wild mushrooms | 1 pound |
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Fresh thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery, and sauté until the vegetables are softened.
- Stir in the mixed mushrooms and cook until they release their moisture and become tender.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes.
- Add the heavy cream, fresh thyme, salt, and pepper. Use an immersion blender to purée the soup to your desired consistency, or leave it chunky for a heartier texture.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Enjoy your Wild Mushroom Soup!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Hearty Beef and Barley Broth
Hearty Beef and Barley Broth is a warming and satisfying dish that celebrates the robust flavors of tender beef, nutritious barley, and an array of root vegetables. This broth is perfect for chilly autumn evenings, delivering a comforting bowl of nourishment that will leave everyone feeling cozy and content. It’s a great choice for a family dinner or meal prep for the week ahead.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cut into cubes | 1.5 pounds |
| Pearl barley | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 4 cloves, minced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Potatoes | 2 medium, diced |
| Vegetable broth | 6 cups |
| Fresh bay leaves | 2 leaves |
| Fresh thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides.
- Stir in the onion, garlic, carrots, and celery; sauté until the vegetables are softened.
- Add the diced potatoes, pearl barley, vegetable broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for about 1.5 to 2 hours or until the beef is tender and the barley is cooked.
- Remove bay leaves before serving. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Enjoy your Hearty Beef and Barley Broth!
Autumn Vegetable Chowder
Autumn Vegetable Chowder is a creamy and comforting dish that highlights the rich flavors of seasonal vegetables such as squash, corn, and potatoes. This chowder is perfect for fall, offering a warm and hearty meal that can easily be made vegan or vegetarian by using plant-based ingredients. It’s a delightful choice for family gatherings or cozy nights in.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 3 cloves, minced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Butternut squash | 1 medium, peeled and diced |
| Potatoes | 2 medium, diced |
| Corn (fresh or frozen) | 1 cup |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Fresh thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
- Stir in the carrots and celery, cooking for a few minutes before adding the butternut squash and potatoes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15-20 minutes.
- Add the corn, coconut milk, thyme, salt, and pepper. Stir and simmer for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley. Enjoy your Autumn Vegetable Chowder!
