Super Easy Caramelized Onion and Potato Soup

It’s hard to believe something so simple can be so delicious.

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.

This Super Easy Caramelized Onion and Potato Soup is the perfect example of how just a few ingredients can turn into something completely magical. We’re talking creamy mouthfeel, layers of flavor and in fact a pretty darn healthy meal. Once you taste it, your life just may be changed forever.


The hubs and I have a favorite restaurant here in Santa Barbara, Trattoria Vittoria, that serves quite possibly the most legit Italian food I’ve encountered stateside. They employ Italian chefs, the owner spent a good portion of his childhood in Italy and speaks fluent Italian, the food is amazing and, in fact, so are the drinks with an incredibly entertaining flair bartender manning the helm (who also has a blog, Flair Project, that you should most definitely check out for some out-of-this-world cocktail recipes.)

The restaurant also happens to be one of my husband’s work accounts, so we often find ourselves eating there both for lunch during the week and quite frequently on a “date night” out on the town. What can I say, when we find something good, we stick with it.

Anyhow, even though alllll of the food is delicious, one of my favorite things to order at lunch (okay, even often at dinner) is a cup of their soup of the day. It changes frequently, and you’ll rarely get the same thing twice, but it’s always tasty and I’ve never been disappointed.

A big bowl of Super Easy Caramelized Onion and Potato Soup ready to be devoured.

A while back, I met Chris there for lunch and they were serving a Caramelized Onion and Potato Soup. I wasn’t too sure what to expect (for some reason I thought it might be chunky?) but I went ahead and ordered it because I knew I wouldn’t be disappointed. What came out of the kitchen was a delicious, velvety smooth purée that was chock full of flavor and left me practically licking the bowl. I immediately knew I wanted to recreate something like it in my own kitchen!

And that’s what you have here today folks, what I’m proud to say is almost a spot-on rendition of the soup I tasted on that fateful day. I made this Super Easy Caramelized Onion and Potato Soup all from taste, without asking the chef for any tips on how they did it, but I’d have to say I’m really darn proud of the result.

The best part about this recipe? It only requires 6 ingredients (well, 8 counting the optional one and salt and pepper) and comes together easily and beautifully as long as you (a) have the patience to caramelize some onions beforehand and (b) have a regular or immersion blender on hand. I mean, I found myself standing at the stove asking “Is this really all I need? Is the flavor really already this outstanding?” Yep yep, they are!

Mix up a big pot of Super Easy Caramelized Onion and Potato Soup for dinner tonight!

So here’s all you need to make this Super Easy Caramelized Onion and Potato Soup tonight:

Onions
Potatoes
Butter
Chicken stock
Garlic
Heavy cream (optional)
Prosciutto (again, optional)

Plus a little salt and pepper. That’s it! I’m venturing to guess you may already have a lot (if not all) of this stuff on hand, which means Super Easy Caramelized Onion and Potato Soup is becoming even more of a reality for gracing your dinner table tonight.

Although this recipe is easy and does not require much hands-on work, it does take a little bit of time. We have to give all of those delicious flavors time to come together, after all! But the results are totally worth it. Promise.

Super Easy Caramelized Onion and Potato Soup is the perfect comfort food meal.

Do you have any fun and delicious soup recipes I need to try? Now that fall is just around the corner (and Baby D’s due date!) I’m looking for all the cooler weather recipes I can get my hands on. Leave me your recs in the comments below!

A couple of bowls of Super Easy Caramelized Onion and Potato Soup make the perfect dinner for cooler weather.
Print
Super Easy Caramelized Onion and Potato Soup
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hrs 5 mins
 

A creamy, velvety soup full of hearty potatoes and flavorful caramelized onion. The perfect, easy comfort food meal for cooler weather!

Course: Main Course, Soup
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 2 white or sweet onions, thinly sliced
  • 2 baking potatoes, peeled and cut into large chunks
  • 4 cups chicken stock
  • 4 cloves peeled garlic
  • Salt and pepper, to taste
  • 1/4 cup heavy cream (optional)
  • 3 slices prosciutto, to top (optional but highly recommended)
Instructions
  1. First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor. 

  2. Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.

  3. Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!

  4. Heat a small nonstick sauté pan over medium-high heat. Once pan is hot, add slices of prosciutto and cook until crisp, flipping when necessary. Transfer to a cutting board and chop prosciutto into little pieces.

  5. Ladle warm soup into bowls and top with crispy prosciutto. Enjoy immediately!

Super Easy Caramelized Onion and Potato Soup | CaliGirlCooking.com

Double Pumpkin Curry with Shrimp

Fall has officially arrived in the CaliGirl Cooking household!

Double Pumpkin Curry with Shrimp | CaliGirlCooking.com

Seeing as Santa Barbara doesn’t see “fall-ish” weather until well into the month of October, it sometimes takes us a bit to get into cooking all of the fall things. One doesn’t necessarily want to be roasting squash or drinking warm pumpkin spice lattes when it’s over 80 degrees out!


But I’m happy to report that on Sunday night we got our first rain of the season, and now I’m officially ready to start gobbling up enough orange-hued foods to turn my skin a funny color in the next two to three months, like this Pumpkin Curry Hummus and these Butternut Squash Crostini with Crispy Prosciutto and Sage. But what do you say we kick off the binge with this Double Pumpkin Curry with Shrimp?

Double Pumpkin Curry with Shrimp | CaliGirlCooking.com

I can’t think of any other way I’d rather get my daily intake of beta-carotene and Vitamin A than in the form of this incredibly tasty one-pot meal. And really, I’m just the hugest fan of curry and can’t seem to get enough. It’s so healthy, yet so warm and comforting, the perfect cool weather dish. It’s also pretty darn quick and easy, so you really have no excuse not to make it for dinner tonight.

I made this last Friday and we proceeded to eat it alllll weekend. Which brings me to another bonus of this Double Pumpkin Curry with Shrimp: it reheats so well! Make a batch tonight and enjoy it for the next couple of days. If my experience is any indication, you won’t be able to get enough.

The hubs and I are going to be living on easy weeknight meals such as this for the next couple of weeks. It seems that the madness of the holidays has already started for us, and we’re traveling or otherwise busy just about every weekend from here until after the New Year.

Double Pumpkin Curry with Shrimp | CaliGirlCooking.com

This weekend, we’re headed to Napa for one of our multiple-times-a-year trips. We try to get up there every few months, and are so lucky that we have plenty of friends up there to visit and stay with. This year we wanted to make sure we got up there during harvest, so we squeezed it in to our already incredibly busy schedule. We’ve already gotten some great recommendations from our friends up in the area, but feel free to comment below with any places you think are can’t-miss!

After Napa this weekend, I’ll be back home for just a few days before turning around and heading back to the Bay Area to fly out to Oahu with my dad. We’re taking a little father-daughter food research trip and I couldn’t be more excited! I’ll be planning out our exact itinerary in the next few days (we got a lot of great recommendations from my cousin who lives there) but, again, if anyone has any great recommendations, please share! Even though I lived there for a few years right after college, it seems like there are a TON of new places that have sprung up since then that we cannot miss.

But let’s get back to this Double Pumpkin Curry with Shrimp, because it certainly needs its fair share of time in the spotlight. I once had a similar pumpkin curry at a cute little hole-in-the-wall Thai restaurant in Los Gatos, and have not stopped thinking about it ever since. The most memorable thing about it? Well, not only did it taste absolutely phenomenal, it was also served in a hollowed out roasted pumpkin! It was so amazing. Every time you scooped some of the curry out, you got some of the creamy, roasted pumpkin flesh with it. My mouth is watering just thinking about it. Now, I haven’t been to said Thai restaurant in quite a while, but I dare say that this Double Pumpkin Curry with Shrimp is so darn close to the real thing. I’m actually pretty disappointed that we finished our leftovers already because I could REALLY go for some for lunch right now.

So what makes this a DOUBLE Pumpkin Shrimp with Curry, you ask? Well, not only do we stir an entire jar of canned pumpkin into the mix, but we also add some cubed, whole pumpkin. If you don’t like pumpkin, I’m sorry, this dish is probably not for you.

Double Pumpkin Curry with Shrimp | CaliGirlCooking.com

We’re using a combo chicken broth and coconut milk for the base, and throwing in some shrimp for good measure. But hey, guess what? Want to make this dish vegetarian or vegan? Easy peasy. Simply use vegetable broth instead of the chicken broth and omit the shrimp. Never been simpler.

So, we throw most of the ingredients (save the shrimp for the last minute) into the pot, and add a healthy dose of curry powder. While that’s all simmering away, we get a second pumpkin (I used “pie pumpkins” from Trader Joe’s), remove the top and scoop out the seeds. Roast that in the oven and about 25 minutes later your serving vessel will be ready to rock and roll!

Finally, per my dad’s suggestion (because father always knows best), we make a “cheater’s roux” to stir in to the mix to get the curry nice and thickened up. Traditionalists gonna hate, but to make the “cheater’s roux,” all you have to do is melt the butter in the microwave and then whisk in an equal amount of flour. You’re welcome for that little nugget of wisdom (we’ll save the real roux for our Creole cooking.)

That’s it! This uber-delicious and incredibly aromatic Double Pumpkin Curry with Shrimp is ready in just about as much time as it will take you to roast the pumpkin you’re going to serve it in. Of course, you don’t HAVE to serve it this way, but I highly recommend you give it a shot at least once. I don’t think you’ll be sorry.

Double Pumpkin Curry with Shrimp | CaliGirlCooking.com

Happy hump-day friends! May your day be bright and your curry be tummy-warming 🙂

Double Pumpkin Curry with Shrimp

15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 3-4

An aromatic, warming curry featuring both pureed and fresh pumpkin and fresh shrimp, perfect for the cool fall weather.

Ingredients

  • 2 tablespoons olive (or coconut) oil
  • ½ large yellow onion, diced
  • 3 large cloves garlic, minced
  • 1 small pie pumpkin, peeled, seeded and cubed
  • 4 teaspoons madras curry powder
  • ¼ teaspoon cayenne
  • 2 small (or 1 large) tomatoes, diced
  • 1 15-ounce can pumpkin
  • 2 cups chicken (or vegetable) broth
  • 1 14-ounce can unsweetened coconut milk
  • 10 ounces raw shrimp, tails removed
  • 4 tablespoons butter
  • 4 tablespoons flour

Instructions

  1. In a Dutch oven, warm olive oil over medium-high heat. Add onion and garlic and saute until mixture begins to turn translucent and becomes fragrant, about 3-5 minutes. Add cubed pumpkin, curry powder, cayenne and diced tomatoes, stir to combine and let cook for an additional 5 minutes over medium-high heat.
  2. Add canned pumpkin, broth and coconut milk to mixture. Stir to combine and bring to a heavy simmer. Add shrimp and continue to simmer for at least 8-10 minutes more, or until shrimp turns pink and opaque.
  3. While curry is simmering, make your roux. In a small microwave safe dish, melt butter, then whisk in the flour. Add to curry and stir to thicken. The mixture will continue to get thicker the longer it sits.
  4. Serve immediately or let simmer on very low heat until ready to serve.

Notes

To make the pumpkin serving vessel: Cut the top off of a medium pie pumpkin and scoop out the seeds. Drizzle one to two tablespoons of olive oil inside the pumpkin and roast in a 400 degree oven for 25 minutes, or until it feels tender enough to scoop out with a spoon or fork. Ladle finished curry into pumpkin before serving. You could also use a few small pie pumpkins to make individual servings.

Wine Pairing Note: This curry has a little bit of spice, so a fragrant varietal such as Riesling or Gewurtztraminer would be a perfect pairing for the dish. These tend to have a touch of sweetness to them, which will help balance out the spice.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/double-pumpkin-curry-with-shrimp/

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Double Pumpkin Curry with Shrimp | CaliGirlCooking.com

 

Pumpkin for dayzzzzz.

Spring Green Minestrone with Basil-Cilantro Pistou

I consider minestrone to be the soup version of the “everything but the kitchen sink” salad.

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

It is really so versatile. Have some random veggies taking up space in the refrigerator? Have some chicken stock in the pantry? Then you’re all set for making your very own version of minestrone. But I know not everyone likes having that kind of freedom, that some of you out there really want that little nudge in the right direction just to make sure you don’t mess anything up. Luckily for you, I consider myself a minestrone pro.


I posted my classic version of minestrone a while back, but I’ve been itching to make a “green” minestrone ever since I’ve seen peas and asparagus popping up at the Farmer’s Markets this past month or so. Does anyone else get their cooking inspiration from what you see at the Farmer’s Market (or even the grocery store, for that matter?) I feel like I always get a plethora of new recipe ideas as soon as the seasons start changing and there’s new produce on hand for me to get creative with.

This Spring Green Minestrone is no exception. It’s chock full of fresh veggies like zucchini, kale, English peas and asparagus. It’s even easily made vegan! (You’ll see the special adjustments needed noted in the recipe.) And the Basil-Cilantro Pistou…my goodness, let me tell you about this Basil-Cilantro Pistou. It REALLY makes the dish. What is pistou, you ask? Well, the classic definition is it’s basically pesto without pine nuts. For this version, I did not include pine nuts, but I did add in some toasted almonds. I also omitted the cheese, and the good news is, you really don’t miss it! We just drizzle the pistou over the top of the soup before serving, top it with some grilled shrimp (if we’re not trying to make this vegan, that is) and enjoy a delicious and nutritious meal!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

I’m planning on eating all of this Spring Green Minestrone these next few days…This weekend is my Bachelorette Party in Palm Springs and this is the perfect meal for me to prep for lounging by the pool in my bikini with my gals! I love vegetable-based soups because they’re nice and filling with very few calories. Add the lean protein from the shrimp and the almonds in the pistou and we have quite the healthy meal on our hands, folks!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

I’m going to keep this short today. It’s opening weekend at the Santa Barbara Polo Club and my man and I are going to go check it out and enjoy the day in the sun with some friends. I’ll be sure to post some Instagram pics, and maybe I’ll even throw in a Snap? (I’m finally starting to figure it out guys! Follow me on Snapchat @caligirlcooking J )

Have a great Monday, friends. This Spring Green Minestrone is going to help us take the week by the horns!!

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Spring Green Minestrone with Basil-Cilantro Pistou

Yield: Serves 4

A refreshing, spring version of the classic minestrone.

Ingredients

    For the soup:
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ white onion, minced
  • 1 leek, white part sliced
  • ½ bunch of asparagus, trimmed and cut into bite-size pieces
  • 1 zucchini, diced
  • 1 bay leaf
  • 2 tablespoons fresh thyme, chopped
  • Cheese rind (optional, omit if making vegan version)
  • 32 ounces chicken broth
  • 1 cup English peas
  • 2 cups Tuscan kale, destemmed and shredded
  • 1 15-ounce can Great Northern beans
    For the pistou:
  • 1 ½ cups fresh basil
  • ¾ cup fresh cilantro
  • ¼ cup almonds, toasted
  • 2 cloves garlic, peeled
  • Juice of ½ large lemon
  • ¾ cup olive oil
  • Salt & pepper to taste
    For the shrimp (optional):
  • 1 tablespoon coconut oil
  • 10 shrimp, peeled and deveined
  • Salt & pepper

Instructions

  1. Place olive oil in a Dutch oven on the stove over medium-high heat. Once olive oil is warm, add garlic, onion and leek. Saute for about 5 minutes, or until mixture has become fragrant and started to turn translucent.
  2. Next, add asparagus and zucchini. Saute for a few more minutes, then add bay leaf and thyme and stir to combine.
  3. Add cheese rind, then cover mixture with chicken broth. Let this mixture come to a simmer, then add peas, kale and beans. Bring to a boil, then let simmer while you make the pistou (and shrimp, if making.)
  4. To make the pistou, combine all pistou ingredients except for olive oil in a food processor. Start processor and then slowly drizzle in olive oil. Continue pureeing until all ingredients are combined and pistou forms.
  5. To make the shrimp, heat coconut oil in a small sauté pan over medium-high heat. Season shrimp with salt and pepper, then add to sauté pan. Cook shrimp for a couple of minutes on each side, until shrimp is pink and opaque. Remove from heat.
  6. To serve, first ladle soup into soup bowls, then drizzle pistou over top. Finally, top with cooked shrimp.

Notes

Wine Pairing Note: This soup is just screaming to be paired with a Sauvignon Blanc. The herbaceous quality of most Sauvignon Blancs (especially those from New Zealand) will pair perfectly with the “green-ness” of this dish.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/spring-green-minestrone-basil-cilantro-pistou/

Spring Green Minestrone with Basil-Cilantro Pistou | CaliGirl Cooking

Oh lovely bowl of nutritiousness..

French Onion Soup

Talk about a change in the weather.

French Onion Soup | CaliGirl Cooking

Where did all that rain come from? We were basking in summer-like heat last week and then all of a sudden we’re once again pulling out our rain boots. It’s far-fetched to say that El Nino has brought us all of the wet weather we’ve been hoping for this year, but it sure has kept us guessing.


Well, this change in the weather is a-okay with me, because I have a super-easy, super-delicious French Onion Soup that I’ve been dying to share with you. It’s another recipe I stole from my dad (rather, reinterpreted since he never follows a recipe) and I know it’s just going to knock your socks off.

French Onion Soup | CaliGirl Cooking

But first, how was your weekend? Was it rainy (or snowy) where you live too? Did you cuddle up on the couch in your PJ’s, watch movies and eat delicious snacks like Spiced Rosemary Bar Nuts and Mango Sriracha Hummus? I’m not going to lie, I could totally use one of those days right now.

We just got back from another whirlwind trip to Napa & Sonoma, where we did our final walkthrough for our wedding….Crazy! We are still a little over three months away, but with Chris and my insane schedules for the next few months, it was the last time we’d be able to get up there for a “wedding planning weekend” before the big day. We’re so lucky to have an amazing wedding planner based up there to finalize all the last-minute details, I’m not sure what we would do without her. (Shout-out to my girl Jamie at A Savvy Event!)

We absolutely LOVE our trips to Napa/Sonoma, and I only wish we could spend more time there. Because we’ve had to go up there so many times these past few months for strictly “wedding planning business,” it will be a little relief once we can take a trip up there after the wedding for an actual vacation. Regardless, we never fail to eat as much good food, drink as much good wine, and see as many friends as possible when we’re there.

Because these trips are such a non-stop whirlwind, we’re always a bit beat once we make it home on Sunday night. It takes at least a couple of days for us to find our feet again and get around to unpacking our bags.

French Onion Soup | CaliGirl Cooking

This French Onion Soup is the epitome of the type of meal we like to make for dinner after such a busy (and quick) weekend trip. It takes a little bit of time to “blonde” the onions, but after that you literally just throw everything into a big pot and let it simmer away for all of the flavors to meld. It always surprises me how few ingredients go into this dish to make it so incredibly tasty. Ahhh…the power of a cooked onion!

French Onion Soup | CaliGirl Cooking

French Onion Soup | CaliGirl Cooking

The next hardest part (after “blonding” the onions) is to get your crispy Gruyere toast-topper the perfect level of toasted and cheesy golden brown. Our broiler is our friend, not our foe, in this particular situation. We just need to keep a close eye on it to avoid an unfortunate run-in with the fire alarm.

One quick note regarding the toast: I picked up a seeded multigrain loaf from the Farmer’s Market and I would HIGHLY recommend using something similar if you can find it (the fresher, the better!) The nuttiness from the seeds and the whole grains really stood up well to the Gruyere and heartiness of the soup. You most definitely will not regret it!

Really, it is sooo easy. And the flavors are just out of this world. The ultimate comfort food and a quick meal to prepare, any leftovers reheat wonderfully (just avoid adding the Gruyere toast topper until you’re ready to eat it, those don’t reheat too well.)

Although this soup could surely be served in any oven-safe bowl, if you really want to get fancy I highly recommend ordering some of these French Onion Soup Bowls. The handle will be very useful when you’re pulling the hot dish out from under the broiler!

French Onion Soup | CaliGirl Cooking

So have I convinced you yet? Are you no longer intimidated by the fancy French Onion Soup you order at your favorite restaurant? Good, because there’s absolutely no need to be. Now go out and get yourself some onions and crusty bread, because this French Onion Soup deserves to be on your table for dinner. It is that good.

French Onion Soup

Yield: Serves 4

The hearty, comforting soup with nutty multi-grain bread and a cloak of melted Gruyere cheese.

Ingredients

  • ½ stick butter (I prefer Kerrygold)
  • 3 large white onions, sliced
  • 1 teaspoon dried tarragon
  • 4 cups beef broth
  • 1 – 10.5 ounce can of beef consommé
  • 1/3 cup dry Sherry
  • 4 thick slices seeded, whole grain bread
  • 1-2 cups thinly sliced (or shredded) Gruyere cheese (depending on how much cheese you like)

Instructions

  1. Melt butter in a Dutch oven over medium heat. Add sliced onions and sauté until blonde (not browned.) Stir frequently. Add tarragon and stir to combine.
  2. Add beef broth, consommé and Sherry. Stir and bring to a simmer. Let simmer for at least 30 minutes or up to an hour or two. The flavor just gets better with time.
  3. While soup is simmering, turn broiler on high. Place bread slices on a jelly roll pan lined with aluminum foil (for easy cleanup.) Place under broiler for about 3 minutes, or until bread just starts to take on a golden-brown hue.
  4. Ladle soup into individual French Onion Soup Bowls.
  5. Remove bread from oven and place one slice on top of each bowl of soup. Sprinkle each slice of bread with cheese. Using the same jelly roll pan you used for the bread, place soup bowls on the pan and return to the broiler for about 5 more minutes, or until cheese has melted and started to brown. Remove from oven and enjoy as soon as possible without burning yourself.

Notes

Wine Pairing Note: This dish is big on flavor but is still not SUPER heavy. Because of this, it would pair equally well with a lighter Pinot Noir or a heavier Cabernet Sauvignon or Cabernet Franc.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/french-onion-soup/

French Onion Soup | CaliGirl Cooking

My kind of comfort food.

 

Warming Minestrone Soup

California’s doing a happy dance right now…

Warming Minestrone Soup | CaliGirl Cooking

We’re finally getting some rain! El Nino has arrived in all its glory and we are on track to get about two inches before the week is over. Two inches! I know this is chump change to all of my cold weather climate folks out there, but if you know or have experienced the severe drought that California has been going through these past few years, well, the idea of two inches of rain has become completely foreign to us.


I’m sure it will only be a matter of minutes before everyone forgets how they ever drove or even functioned as a human being in somewhat foul, wet weather. I think I’ll just stay holed up in my cozy little duplex with my PJ pants and furry slippers on until the storm passes. [Realistically, I will have to face the crazy people on the roads at least two times a day on the way to and from work, and will still have to look presentable in “business” clothes, but I’m practicing the power of visualization here so hopefully one day this won’t have to be the case…Thanks for playing along.]

What I do know is that a pot of this Warming Minestrone Soup will be appearing on the reg on our stove for the foreseeable future (along with this Caramelized Leek & Parsnip Soup or my Dad’s Sweet’n’Spicy Chili.) I’ve already made this minestrone twice in the last two weeks and that’s saying a lot since I’m the gal that always wants to try something new and rarely repeats dinner recipes, especially in such a short time frame. I just can’t get enough of this comforting bowl of goodness.

Warming Minestrone Soup | CaliGirl Cooking

I’ve been making Minestrone Soup in some form or another since college. As soon as my dad gave me a basic framework of the building blocks involved, I’ve taken it and run with it. To be honest, rather than sticking to a regular recipe, I usually just pull out whatever I have in my refrigerator at the time or grab whatever looks best at the grocery store and throw it in to my trusty Dutch oven.

But, because I know many of you, my peeps, love having a solid recipe to guide you on your way to deliciousness, I’ve toned down my erratic tendencies and honed in on what I think are THE BEST ingredients to feature in a perfect Minestrone Soup.

The standard Minestrone Soup building blocks are as follows:

  • Starting out with a nice base of carrots, celery, onion and garlic (this, in fact, is how I start out almost every single one of my soup recipes.)
  • Some diced, canned tomatoes (easy peezy!)
  • Some sort of bean
  • Some sort of hearty Italian meat (I think this is really important since I am an Italian meat lover, but if you want to keep it vegetarian by all means leave this out!)
  • Chicken or vegetable broth (again, non-veg versus veg versions)

For this, my new “go-to” recipe, I’ve included a few tweaks that I’ve discovered that will take this recipe from “just your average minestrone soup” to this amazing, CaliGirl Cooking version of “Warming Minestrone Soup.”

  • Sneak in a little sherry (this gives the soup a delicious savory acidity)
  • Use hard salami (diced) as the Italian meat (this adds an extra savory saltiness or “umami” to the dish)

Now, you can follow this exact recipe in which case I can guarantee that you will not want to turn to any other minestrone soup recipe ever in your lifetime, OR you can use this as a template for your very own version (and I promise I won’t be mad.) I’m all about adapting to one’s specific tastes and dietary preferences, after all!

And P.S., I highly recommend serving this Warming Minestrone Soup with some cheesy bread (I took some delicious multigrain bread from Whole Foods, sliced it thick, topped it with whatever cheese we had in the refrigerator, and popped it under the broiler for about 5 minutes) AND with a light, smooth Pinot Noir or even a heavier Cabernet Sauvignon (this is where the salami helps out a bit!) Also, if you’re a cheese fiend like me, of course you need to sprinkle some grated Parmesan on top of the soup itself.

Warming Minestrone Soup | CaliGirl Cooking

Are we ready to cozy up yet? I think I have to put a big pot of this on the stove ASAP and then share it with all of my closest friends. See you in a few?

Warming Minestrone Soup

Yield: Serves 4

A special version of the classic Minestrone Soup ~ Warming, nutritious and delicious!

Ingredients

  • 2 tablespoons olive oil
  • ½ of a white onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, peeled and diced
  • 1/3 cup diced hard salami
  • One 14.5-ounce can “no salt added” diced tomatoes
  • 2 cups chicken broth
  • One 15-ounce can Great Northern (or kidney) beans
  • 2 cups shredded kale
  • ¼ cup sherry
  • Salt & pepper to taste

Instructions

  1. Heat olive oil in a Dutch oven over medium heat. Add onion, garlic, celery and carrot. Saute, stirring occasionally, until onion starts to become translucent and carrots and celery begin to soften.
  2. Add salami, tomatoes and chicken broth. Bring to a boil.
  3. Reduce to a simmer and add kale, beans and sherry. Continue to simmer for at least 15 minutes or up to an hour. Season with salt and pepper as necessary.

Notes

Wine Pairing Notes: Because this is a broth-based soup (rather than a cream-based soup) a light Pinot Noir would pair beautifully. However, the heartiness that the salami adds means the soup could also stand up to a smooth Cabernet Sauvignon or red blend.

Recipe Management Powered by Zip Recipes Plugin
https://www.caligirlcooking.com/warming-minestrone-soup/

Warming Minestrone Soup | CaliGirl Cooking

Come to mama.