Gnocchi with Proscuitto and Fig Jam

I was just sitting here going through my food pictures trying to pick something to write about. Even though I just came back from grocery shopping and then eating dinner I kept saying ooh did I share that already, damn that looks good. We should make that again damn now I am hungry again. My daughter made this a few weeks ago from Ayesha Curry’s The Full Plate cookbook.


The one I am going to share was so good and very simple to make. I did wonder why we didn’t have a finished dish photo to share so forgive me for that. But It was a little salty, a little sweet and was definitely comfort food.

We always have pancetta, prosciutto and the fig jam in the fridge.  Chicken stock is usually in the freezer and I usually have gnocchi in the freezer but we haven’t been able to go to Montreal where I usually bring home so much fresh made pasta, gnocchi and bread that we had to go to the store for gnocchi, I have said a dozen times; just learn how to make it. Someday!!! side note the fig jam is fantastic on a cheese plate so don’t think you are buying it for one recipe. I usually pick up a jar once a month.

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Gnocchi with Prosciutto and Fig Jam

an any night of the week satisfying meal
Servings 4 people
Author dclarkabal

Ingredients

  • 3 ounces prosciutto diced can also use pancetta or bacon
  • 16 ounces gnocchi store bought works great
  • 1/2 cup chicken stock
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh thyme
  • 1 tablespoon fig jam
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  • Bring a large pot of salted water to a boil over high heat
  • in a large skillet over medium high heat add the prosciutto, stirring occasionally until most of the fat has been rendered off and beginning to brown. about 7-8 minutes. Turn off the heat
  • add the gnocchi to the boiling water and cook according to the package instructions. Drain reserving 1 cup of the water.
  • turn the pan with the prosciutto back on to medium heat, add the gnocchi and stock, cook while stirring until the stock reduces, 3-5 minutes. Stir in the butter, thyme and jam. Toss to coat. adding some of the gnocchi as needed. You want the gnocchi in a nice glossy sauce. Season with salt and pepper. Transfer to either a platter or your serving dishes and grate Parmigiano cheese over it.

Originally posted at Cooking at Clark Towers

Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Everyone always wants to know, so hear it loud and clear, this Creamy Sun Dried Tomato and Spinach Gnocchi recipe is probably one of my favorite dinner recipes on the entire site. 

The sauce is both light and totally creamy, filled with fresh, bright greens and those sweet and almost tangy sun dried tomatoes all nestled around sink-your-teeth-into-them pillows of gnocchi, my goodness, it’s the ultimate gnocchi recipe. It is light but packed full of flavor ingredients and the textures, gosh it’s just irresistible. 

A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

Junior High English

If that’s not a run-on sentence that’s totally worth getting a red pen mark from my English teacher, I don’t know what is. 

Actually, my Jr. High English teacher hated me. I don’t know, maybe I just felt she was out to get me, well me and the rest of the class that also thought she hated me. What would she think if she knew I was making a living by writing for millions of people every month? I hope she’d feel like I did her proud. Like every time she emphasized writing to capture people that maybe that little girl she’d get after really did have some worth. 

I remember on one occasion passing through the field to get to class and somehow she saw me spit my gum in the weeds. When I entered the portable and class began, she stood at the front and asked me to stand, and then she made me turn back around and go search for the piece of gum and throw it away. I was so humiliated. But alas, I never spit my gum out in the weeds again. 

But this isn’t about Jr. High. And thank heavens as there was nothing more awkward than those years, and this gnocchi is anything but awkward, in fact it’s elegantly perfect- the opposite of my frizzed out hair, braces wearing self. 

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting next to the bowl.

Carrian’s Favorite Recipe

Cade and I have been making versions of this gnocchi since our first few years of marriage. Every few years altering a little of this and that. Originally we used artichokes and later felt they competed with the gnocchi so we switched to leeks. After years of only using tomatoes we threw in the addition of sun-dried tomatoes which add a sweet and tangy flavor that’s out of this world. 

Last but certainly not least, the cooking white wine. 

I know, you all don’t have to use cooking white wine, but since we don’t have wine in our home it’s our only choice. After winning a cooking competition in California for my Panko Crusted Chicken with Lemon Cream Sauce I’ve been sold on how much it can alter a dish for the better. 

A close up photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

Ingredients for Sun Dried Tomato Gnocchi

Most ingredients in this recipe are going to come from the produce section. I love when a recipe is like that! It means it’s going to be flavorful and packed with nutrients! Here is your grocery list:

  • Olive Oil (from the sun dried tomatoes)
  • Leek
  • Garlic
  • Cherry Tomatoes
  • Sun Dried Tomatoes
  • White Wine (cooking wine)
  • Butter
  • Gnocchi
  • Parmesan Cheese
  • Spinach
  • Basil
  • Heavy Cream
  • Salt
  • Pepper

The measurements for each ingredients can be found in the recipe card below.

A photo of all the ingredients for creamy sun dried tomatoe gnocchi all prepped sitting on a wooden cutting board.

How to Make Creamy Sun Dried Tomato Gnocchi

The only thing better than a delicious recipe is an EASY delicious recipe! You will have dinner on the table in less than 20 minutes. Here are the basic steps with photos:

  • Heat the oil from the sun dried tomatoes to a large skillet over medium eat. Then add the leeks and cook until tender.
  • Then add the garlic and cherry tomatoes and cook until they start to burst.

A photo of a skillet with fresh cherry tomatoes and sliced leeks all ready to cook.

  • Add the sun dried tomatoes and a sprinkle of salt to taste.

A photo of a skillet full of cooked down cherry tomatoes and leeks.

  • Add the white cooking wine and bring everything to a simmer. Then add the butter and season to taste with salt.
  • Stir in the previously cooked gnocchi, cheese and heavy cream.

A photo of a glass of cream mixed with parmesan cheese sitting on a saucer.

A photo of creamy sun dried tomato gnocci in a cast iron skillet with the gnocchi and cream added.

  • Finally, add the spinach and basil and stir until wilted.
  • Salt and pepper to taste and serve immediately.

A photo of someone sprinkling leaves of fresh spinach into a cast iron skillet of creamy sun dried tomato gnocchi.

Cooking Wine

Cooking wine is different than regular alcohol and can be found by the oils and vinegars section. If you can’t use regular wine or cooking wine you can always sub a little chicken broth and or white grape juice. 

When using cooking wine always use a little less than the recipe calls for as it isn’t as light and packs more sodium than the true ingredient. 

What is Gnocchi?

Gnocchi is a thick, small, and soft dough dumpling that can be made from semolina (or flour) or potato.

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting in the bowl.

Is Gnocchi Pasta?

Gnocchi is not a form of pasta. It is actually a dumpling. 

Is Gnocchi a Side Dish or Main Dish?

Gnocchi can be served as a main dish or a side dish.

A closeup photo of a white bowl full of creamy sun dried tomato gnocchi..

What are Leeks?

Leeks are vegetables in the onion family and cousins to garlic, shallots, or chives. They are mild in flavor and slightly sweet.

The part that you eat is the white and light green stem area. The deeper green parts or “leaves” are tough and not really edible but can be used to flavor broth.

What to Substitute for Leeks?

A mild sweet onion or green onions (scallions) would be the closest in taste to leeks. Shallots could also be used.

A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

How to Clean Leeks

We have a whole post on cleaning leeks, so head there and you will have everything you need to prep your leeks for this recipe. Leeks are grown down in the dirt and get very dirty in between the layers. They should be cleaned before eating.

How Long Will Gnocchi Keep?

The leftovers will keep in an airtight container for up to 4 days in the refrigerator.

A photo of a white bowl full of creamy sun dried tomato gnocchi with a fork and spoon sitting next to the bowl.

This is the gnocchi recipe to end all gnocchi recipes! We have perfected every ingredient in this quick and easy dinner recipe. No run-on sentence needed here, just put this recipe on your menu this week!!

More Gnocchi Recipes:

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A photo of a cast iron skillet full of creamy sun dried tomato gnocchi.

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Creamy Sun Dried Tomato Gnocchi

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Course 100 Family Favorite Easy Healthy Recipes
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 576kcal

Ingredients

  • 3 Tablespoons Olive oil from the sun dried tomatoes
  • 1 Leek Cleaned and sliced
  • 4 Cloves Garlic  minced
  • 1 Pint Cherry Tomatoes
  • 1/2 Cup Sun Dried Tomatoes oil packed, chopped
  • 2/3 Cup White Wine cooking,  (or chicken broth or regular white wine)
  • 3 Tablespoons Butter
  • 17 oz. Gnocchi refrigerated *see note
  • 1/3 Cup Parmesan Cheese freshly grated
  • 2 Cups Spinach fresh, chopped
  • 1/3 Cup Heavy Cream (half and half works as well)
  • 1/4 Cup Basil fresh, chopped
  • Salt and Pepper to taste

Instructions

  • In a large skillet over medium heat, add the oil from the tomatoes. Once hot, add the leeks and cook until tender, about 3 minutes.
  • Add in the garlic and tomatoes and cook until the tomatoes begin to burst, stirring occasionally and gently pushing with a spoon. Stir in the sun dried tomatoes and cook another 2 minutes, adding a sprinkle of salt to taste.
  • Quickly add the white cooking wine and bring to a simmer. Allow to cook down by 1/3, about 1-2 minutes. Stir in the butter and season to taste again.
  • Stir in the cooked gnocchi (see note) and allow to cook for 3-5 minutes. Add the cheese, spinach, heavy cream and basil and heat until the spinach is wilted. Serve with salt and pepper to taste!

Notes

Note- If using gnocchi from the pasta section of the store, cook in a pot of boiling water until it begins to float. Drain and use.

Store left overs in the refrigerator for up to 4 days.

Nutrition

Serving: 1cup | Calories: 576kcal | Carbohydrates: 62g | Protein: 12g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 691mg | Potassium: 923mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3175IU | Vitamin C: 41mg | Calcium: 206mg | Iron: 8mg

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READ: Creamy Sun Dried Tomato and Spinach Gnocchi Recipe

Originally posted at Oh Sweet Basil

One Pot Cheesy Ground Beef Taco Spaghetti

One Pot Cheesy Ground Beef Taco Spaghetti

Taco spaghetti is a mashup of two kid favorites! Imagine spaghetti topped with all your favorite taco fixings. So. Dang. Good!

If you’re obsessed with our cheesy southwestern soup, then you’ll love this ground beef version– And if you looooove both, you’ll go insane for this taco spaghetti version!!

Our daughter loves “the soup” so much that I’m always trying to find a new way to use those flavors, and on a whim this last winter I made it into spaghetti and the kids went nuts!

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

I love it most of all because it’s good for any season. So maybe you don’t feel like soup in the summer but you can always eat spaghetti!

You are basically making a Mexican casserole by taking taco filling and piling it up on top of cheesy spaghetti. Pasta topped with meat and cheese and whatever your favorite toppings might be. Winner winner, taco spaghetti for dinner!

Ingredients for Taco Spaghetti

Here is your grocery list for this kid friendly meal:

  • Ground Beef
  • Garlic
  • Taco Seasoning
  • Water
  • Diced Tomatoes
  • Tomato Paste
  • Spaghetti
  • Salsa Con Queso Dip
  • Colby Jack Cheese
  • Mozzarella Cheese
  • Tomato
  • Green Onions
  • Olives
  • Cilantro

The measurements for each ingredient can be found in the recipe card down below.

A bowl of cheesy ground beef taco spaghetti. It has spaghetti, ground beef, cheese, green onions, tomatoes, olives and cilantro. A lime wedge is on the edge of the bowl and two forks are near the bowl.

How to Make Taco Spaghetti

I know that the clean up after cooking a meal can be almost as daunting as cooking the meal itself. That’s why I love finding meals that can be all cooked in one pot. The cleanup is a cinch and the dish is one that the whole family will love. Here are the basil steps:

  1. Brown the ground beef in a dutch oven over medium high heat and remove any excess grease.
  2. Add the garlic.
  3. Stir in the taco seasoning, then add the water and simmer.
  4. Add the diced tomatoes, tomato paste, spaghetti and water. Bring to a boil until the pasta is soft.
  5. Reduce heat to a simmer and cook until the pasta is done and the water is gone.
  6. Remove from the stove and add the queso.
  7. Top with the shredded cheese and broil for a few minutes.
  8. Top with your favorite taco toppings and serve.
More detailed instructions can be found in the recipe card below.
A cast iron skillet filled with cheesy ground beef taco spaghetti. It is topped with cheese, olives, green onion, tomatoes and cilantro.

What to Eat with Taco Spaghetti?

This recipe can totally be a meal by itself, but if you want to add a side dish or two, here are some possibilities:

Variations on Taco Spaghetti

This is dish is super versatile. You could really use any type of pasta you have on hand. It would be great with bowties or penne. If you want to go low carb, you could use spaghetti squash instead of pasta. And if you’re looking to reduce fat, you could swap out the ground beef for ground turkey or chicken. Make it your own, friends!

A cast iron skillet filled with cheesy ground beef taco spaghetti. There is melted cheese, olives, green onions, tomatoes and cilantro on top and a lime wedge is next to the skillet.

How Long Will Spaghetti Keep?

Spaghetti will keep for up to 5 days in the refrigerator in an airtight container.

Can You Freeze Cooked Spaghetti?

You can freeze left over spaghetti. Make sure it was cooked just to al dente, cool completely, place in an airtight container and freeze. Let it thaw in the fridge overnight and then reheat according to the instructions below.

A dinner bowl of cheesy ground beef taco spaghetti. There is a lime wedge on the edge of the bowl. The spaghetti is topped with melted cheese, ground beef, green onions, olives and tomatoes. Two forks are next to the bowl.

How to Reheat Spaghetti

Spaghetti can be zapped really quick in the microwave for a single serving. To reheat in the oven, place in an oven-safe dish and cover tightly with foil. Then bake at 350 degrees for 20 minutes.

How Long Will Spaghetti Keep In The Freezer?

Spaghetti will keep for about  3 months in the freezer.

A skillet full of cheesy ground beef taco spaghetti. A serving spoon is in the pot and the spaghetti is topped with melted cheese, tomatoes, olives, green onions and cilantro.

Ok, let me count the reasons this taco spaghetti rocks the block…kid friendly, one pot, ready in less that 30 minutes, perfect for a busy weeknight, easy cleanup, versatile, and the whole fam is going to love it!

More Kid Friendly Dinner Ideas:

Raised in the Kitchen - Carrian Cheney

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Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

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A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

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Kid Friendly Dinner- One Pot Taco Spaghetti

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Course 100 + BEST Easy Beef Recipes for Dinner, 50 of our Best Easy Pasta Recipes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 648kcal

Ingredients

  • 1 Pound Ground Beef
  • 3 Cloves Garlic minced
  • 1 Packet Taco Seasoning
  • 1/4 Cup Water
  • 1 Can Diced Tomatoes with Green Chilies Ro-tel, 10 oz.
  • 1 Tablespoon Tomato Paste
  • 8 oz. Spaghetti
  • 3 Cups Water
  • 1/2 Cup Salsa Con Queso Dip
  • 1/2 Cup Colby Jack Cheese Shredded
  • 1/2 Cup Mozzarella Cheese Shredded
  • 1 Tomato Diced
  • Green Onions For Garnish
  • 2 Ounce Can Sliced Olives
  • 2 Tablespoons Cilantro Chopped

Instructions

  • Heat a large dutch oven over medium high heat. Drizzle in a little oil and add the ground beef, cooking until browned and broken into bits, about 5 minutes. Drain off any grease and return the pan to the heat. Stir in the garlic and cook 1 minute.
  •  Stir in the taco seasoning then the water and bring to a simmer for 3 minutes, turning the heat to medium.
  • Add the diced tomatoes, tomato paste, spaghetti and 3 cups of water. Bring back to medium high heat to bring to a boil until the pasta is soft enough to push under the water then cover and reduce to a simmer and cook until pasta is cooked and water is all gone, about 15 minutes.
  • Remove from the heat and stir in the queso.
  • Heat the oven to broil. Top the pasta with the two cheeses and place under the broiler until melted.
  • Sprinkle with tomato, chopped green onion, olives and cilantro and serve!

Notes

will keep in the refrigerator for 5 days

Nutrition

Serving: 1g | Calories: 648kcal | Carbohydrates: 54g | Protein: 35g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 1026mg | Potassium: 771mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1530IU | Vitamin C: 19mg | Calcium: 256mg | Iron: 5mg

A cast iron skillet filled with cheesy ground beef taco spaghetti. A serving spoon is in the spaghetti and the dish is topped with melted cheese, tomatoes, olives, green onion and cilantro. Lime wedges are on the table next to the skillet.

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READ: One Pot Cheesy Ground Beef Taco Spaghetti

Originally posted at Oh Sweet Basil

Classic Shepherd’s Pie

Classic Shepherd’s Pie

Regardless of what you call it, a classic Shepherd’s Pie, Shepards Pie or Cottage Pie, it is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. Cheese Optional (but you definitely should say yes to the cheese!).

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

Hope for the Picky Eaters

Betcha won’t be surprised to hear that I had a love/hate relationship with Shepherd’s pie growing up. Mashed potatoes were my thing for sure and that extra melty cheese on top totally made me a happy girl. But then there was that ground beef underneath. Oh how I hated the texture!

With time I learned that ground beef is affordable, delicious and makes for much quicker and easier meals. I totally get why Shepherd’s Pie is a quick and easy dinner idea for families and the perfect dinner to take to a new mom or sick friend. 

Famous Shepherd’s Pie Recipes

There are a lot of easy shepherd’s pie recipes out there that call for less of a sauce and instant mashed potatoes, but I prefer more flavor so I’ve taken some nods from Alton Brown’s Shepherd’s pie and Gordon Ramsay’s Shepherd’s pie recipes for this one. 

A serving of shepherd's pie on a white plate with a fork resting beside it. You can see the rich ground beef and vegetable filling, the mashed potatoes on top, and the yellow melted cheddar cheese topping it all.

What Is Shepherd’s Pie?

Shepherd’s Pie is a type of savory pie that is sort of an old fashioned food that’s hearty and filling.

The base layer is a simple a mix of ground beef (or lamb) and vegetables that is all simmered in a saucy gravy. Then, it’s topped with mashed potatoes that form a golden crust on top. Some people add cheese on top too, and my answer to cheese is always a yes!

A casserole dish of shepherd's pie. A serving has been removed so you can see the ground beef, carrots and peas in the filling. It is topped with mashed potatoes and melted cheese with a few parsley leaves on top.

What Ingredients Do I Need to Make Shepherd’s Pie?

Ok, don’t get worried about this list. It may look a little long at first glance, but it’s mostly vegetables that need dicing and seasonings/herbs:

  • Oil
  • Ground Beef
  • Garlic
  • Onions (yellow)
  • Carrots
  • Celery
  • Salt
  • Paprika
  • Black Pepper
  • Flour
  • Tomato Paste
  • Beef Broth
  • Worcestershire Sauce
  • Peas (frozen)
  • Parsley (fresh)
  • Thyme (fresh)
  • Rosemary (fresh)
  • Mashed Potatoes
  • Cheddar Cheese
Here is a photo of all the ingredients so you can get a good visual.

A table top with containers of ground beef, onions, chopped red and green peppers, spices, peas, and broth.

How to Make Shepherd’s Pie

Before I tell you how to make shepherd’s pie from scratch let me tell you about the meat:

You can use lamb or ground beef. I almost always use ground beef just because it’s cheaper and my kids prefer it. Ground beef is an easy meat to cook and it’s family friendly.

Ok, here are the steps:

  • Cook the mashed potatoes and set aside.
  • Cook the ground beef using a beef chopper to break up the meat. It’s a MUST HAVE kitchen product.

A casserole dish containing browned ground beef.

  • Add the onions, carrots, garlic and celery, cooking until tender.

A casserole dish filled with browned ground beef, onions, peas, and carrots.

  • Add seasonings and flour and then the liquids, cooking until thickened. 

A casserole dish filled with browned ground beef, carrots, peas, onions and celery.

  • Put in the remaining ingredients and then place in a casserole dish.
  • Top with potatoes and bake. 

A casserole dish filled with shepherd's pie filling and topped with mashed potatoes. There is a spoon resting on top.

  • Top with cheese and stick it back in the oven for a few minutes for the cheese to melt. Enjoy!

A casserole dish containing a baked shepherd's pie. It is topped with melted cheese and parsley leaves.

I’m always a little hung up when I get done making a casserole. I mean, technically I just covered the food groups in one pan but it totally doesn’t seem right to just plop out one dish and not have a side. In case you ever end up in the same dilemma…

What Goes With Shepherd’s Pie?

How Long Will Shepherd’s Pie Keep?

Freshly baked Shepherd’s Pie will keep for 3-5 days in the refrigerator if tightly covered with foil.

A serving of shepherd's pie on a white plate with a fork beside it. There is a napkin and a casserole dish in the background.

Shepherd’s pie is such an amazing dish to bring to a new momma or sick friend. But I especially love it so prepare for an upcoming need. Like, if your friend is pregnant and already chasing two kids, try dropping off a frozen casserole that she can use on the day she feels overwhelmed. Here’s a few tips.

Can Shepherd’s Pie Be Frozen?

Shepherd’s pie can be frozen after baking or prior to baking.

  • After baking: Bake as stated in the instructions, then cool and cover tightly with plastic wrap and then foil.
  • Before baking: Assemble everything directed except for the cheese. Cover tightly with plastic wrap and then foil.

Shepherd’s pie can be frozen for up to 2 months as long as you have tightly wrapped the dish in saran wrap and foil.

How Do You Reheat Frozen Shepherd’s Pie?

Bake covered at 350 degrees for 1 hour, tenting with foil and adding any cheese at the end so it doesn’t over cook.

A serving of shepherd's pie on a white plate. there is a fork resting next to it on the plate.

Can Shepherd’s Pie Be Made With Chicken?

Shepherd’s pie can be made with chicken, but I’d recommend sticking to ground chicken or shredded chicken breasts.

It can be made with a variety of meats other than ground beef, like a ground turkey or ground elk.

Can You Make Shepherd’s Pie Ahead of Time?

You can make shepherd’s pie ahead of time.

Prepare it up to the point of baking, cover tightly and keep it in the refrigerator for up to 1 day before baking.

A serving of shepherd's pie with carrots, peas and ground beef for filling, topped with mashed potatoes and melted cheese. There is a fork resting on the plate and a napkin and a small container of salt next to it.

Vegetarian Shepherds Pie

As I’m finishing this shepherds pie I’m curious if anyone out there would be interested in a vegetarian version? 

I’d love to hear your thoughts as it takes a lot of time and effort to create a recipe but I really think a vegetarian version could be so, so good! 

 

This dish is so hearty and filling but full of comfort. I mean, what’s more comforting than creamy mashed potatoes and saucy ground beef and vegetables? Classic shepherd’s pie is on the menu this week!

More Ground Beef Dinners You’re Sure to Love:

You can find all of our beef recipes here.

Raised in the Kitchen - Carrian Cheney

63 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

Print

Shepherd’s Pie

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Shepherd’s Pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. Cheese Optional
Course 100 + BEST Easy Beef Recipes for Dinner, All Your Favorite Fall Recipes to Warm up to, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 714kcal

Ingredients

  • 1 Tablespoon Oil
  • 1 Pound Ground Beef
  • 2 Cloves Garlic chopped
  • 2 Onions yellow, finely chopped
  • 2 Carrots finely diced
  • 2 Stalks Celery finely diced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Paprika
  • Black Pepper to taste
  • 2 Tablespoons Flour
  • 2 Tablespoons Tomato paste
  • 1 1/3 Cups Beef Broth
  • 1 teaspoon Worcestershire Sauce
  • 1 Cup Peas frozen
  • 1 Tablespoon Parsley finely chopped
  • 1/2 teaspoon Thyme fresh,finely chopped or 1/4 teaspoon dry
  • 1 teaspoon Rosemary fresh, finely chopped or 1/2 teaspoon dry
  • 4 Cups Mashed Potatoes  
  • 3/4 Cup Cheese cheddar, shredded

Instructions

  • Make our favorite mashed potatoes. You need about 4 cups of mashed potatoes to top off the casserole, set aside.
  • Heat the oil over medium high heat in a large, deep skillet. 
  • Add the beef and cook until browned, using a beef chopper to break up the meat and all the meat juices have evaporated. 
  • Add the garlic, onions, carrots and celery and continue cooking until the veggies soften.
  • Sprinkle the salt, paprika, pepper and flour over the pan, cooking for 2 minutes, stirring often. 
  • Stir in the tomato paste and cook, stirring all the time, until it smells rich (about 1 minute).
  • Pour the broth and Worcestershire over the meat and veggies, scratching the browned bits off the bottom. Bring to a boil and cook until most of the liquid has evaporated and a thick gravy has formed.
  • Stir in the peas and herbs. Check for seasoning, adding salt and pepper as needed then spread in a 7×11 baking dish and set aside until cooled.
  • Preheat the oven to 400°F.
  •  Spread the mashed potatoes over the cold filling gently so that they don’t mix together. 
  • Bake at 400°F for 20 minutes or until golden, adding the shredded cheese the last 10 minutes.

Notes

Freshly baked Shepherd’s Pie will keep for 3-5 days in the refrigerator if tightly covered with foil.

Nutrition

Serving: 1g | Calories: 714kcal | Carbohydrates: 68g | Protein: 35g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 978mg | Potassium: 1440mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5943IU | Vitamin C: 74mg | Calcium: 240mg | Iron: 4mg

A casserole dish containing shepherd's pie with one spoonful removed and the serving spoon resting in the dish. You can see hamburger, carrots, and peas in the pie and it is topped with mashed potatoes, and melted cheddar cheese. There is a few parsley leaves on top.

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READ: Classic Shepherd’s Pie

Originally posted at Oh Sweet Basil

Italian Wedding Soup

Italian Wedding Soup

This is the best Italian wedding soup I’ve ever made! It is packed with homemade meatballs, loads of veggies and fresh herbs. And it’s done in about half an hour!

We are including instructions for making this soup in the slow cooker and Instant Pot too! You can choose the cooking method that works best for you and your schedule.

Why Italian Wedding Soup?

Did you know I used to work for Jet Blue? Yup. Totally worked from home before that was even a thing answering a bazillion calls clear through the night at times and occasionally getting screamed at and not once was it deserved. 

I know, you’re tempted to not believe me, but here’s an example:

A huge hurricane all 2009 style was hitting and flights were grounded everywhere. A woman had booked a vacay to an island right in the path and was INFURIATED we had cancelled her flight. As she was screaming at me that this was unprofessional because a ticket is a contract she suddenly got the idea that we should rebook her like other airlines do if a flight is cancelled. I tried to explain that all airlines weren’t flying because of the hurricane at which point she used some colorful language to demand a private plane. 

I couldn’t even respond at that point. 

It. Was. A. Hurricane.

Now before you get all worked up that I’m telling a story instead of teaching to cook, this has a purpose. 

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Before we could work we had to do a training for several weeks until midnight every night at the call center a good 45 minutes away. When we got there it was dinnertime, and if we were lucky a little cafe had an Italian wedding soup that was so good!

I’ve dreamed of it ever since, but it has taken me years to create the recipe and this is it! 100% exactly as I remember it. 

Ingredients for Italian Wedding Soup

We love to make our own meatballs for this recipe, but if you want to cut out that step, you can totally buy frozen chicken meatballs at the grocery store. If you buy your meatballs, skip to the ingredients list for just the soup.

Meatballs

  • Ground Turkey (or chicken)
  • Italian Sausage
  • Breadcrumbs
  • Fresh Parmesan
  • Italian Seasoning
  • Garlic
  • Egg
  • Kosher Salt
  • Black Pepper

For the Soup

  • Olive Oil
  • Yellow Onion
  • Carrots
  • Celery
  • Fresh Thyme
  • Chicken Broth
  • Acini di Pepe
  • Baby Spinach
  • Fresh Dill
  • Fresh Parmesan

All measurements for each ingredient can be found in the recipe card below.

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with colorful vegetables and meatballs. The bright green spinach brightens up the soup.

How to Make Italian Wedding Soup

Again, if you’re buying meatballs pre-made, skip to the soup instructions. Let’s start with making the homemade meatballs:

For the Meatballs

  • Combine the meats, breadcrumbs, parmesan, Italian seasoning, garlic and egg in a large bowl. Season with salt and pepper.
  • Form into mini meatballs (about 1/2″ diameter).
    • PRO TIP: We use a very small cookie scoop. Don’t fill it full all the way. The smaller the better.
  • Heat a tablespoon of oil in a Dutch oven over medium heat. Cook the meatballs in batches until they are browned on the outside and they are cooked through.
  • Remove from the pot and set them aside.

Browning the meatballs adds so much flavor! Don’t skip this step!

For the Soup

  • Heat more oil and add the veggies and thyme. Then add the chicken broth and bring to a boil.
  • Add the pasta and meatballs and lower the temperature to a simmer. Cook long enough to cook the pasta.
  • Toss in the spinach and cook for about 1 minute.
  • Garnish servings with fresh dill, and more thyme and parmesan.
Detailed instructions can be found in the recipe card at the end of this post.

What to Eat with Italian Wedding Soup

I can’t sit down with a bowl of soup unless there is some bread for dipping. Here are a few of my favorites:

If you’re not into dipping bread in soup, then we can’t be friends! Haha! Ok, jk…we can be friends, but I don’t understand you! Make a sweet quick bread to eat with it:

A bowl of Italian Wedding soup with a spoon in it. The soup is packed with meatballs and carrots and spinach.

How Long Will Italian Wedding Soup Keep?

Refrigerate in a container with a tight fitting lid for up to 5 days.

What is Acini di Pepe?

Acini di Pepe is a form of pasta that is very small.

What is a Substitute For Acini di Pepe Pasta?

If you can’t find acini di pepe, you can use another small shaped pasta such as orzo, pastina or small stars.

Can You Freeze Soups With Pasta in Them?

Soups containing pasta do not hold up very well in the freezer. Pasta tends to absorb the liquids and gets mushy when frozen.

You can freeze this soup without the pasta and then heat it up on the stove and add the pasta before serving.

 

One of my favorite things is trying to copycat a recipe that I’ve had somewhere and fallen in love with. I love to test and test different combinations and flavors until I get it just right. That’s how this Italian wedding soup came to be! It is so flavorful and easy!

Raised in the Kitchen - Carrian Cheney

64 days

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A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

Print

Italian Wedding Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 50 of the Best Easy Soup Recipes for Families
Cuisine Italian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 8
Calories 348kcal

Ingredients

Meatballs *See Note

  • 3/4 Pound Turkey ground, or chicken
  • 1/2 Pound Italian sausage casings removed
  • 1/2 Cup Bread Crumbs White
  • 1/3 Cup Parmesan freshly grated
  • 1 1/2 teaspoons Italian seasoning
  • 3 Cloves Garlic minced
  • 1 Egg large
  • Kosher salt
  • Black Pepper freshly ground

For the Soup

  • 2 Tablespoons Olive Oil extra-virgin, divided
  • 1 Cup Yellow Onion chopped
  • 2 Carrots medium, peeled and chopped
  • 3/4 Cup Celery chopped
  • 2 teaspoons Thyme freshly chopped, plus more for garnish
  • 8 Cups Chicken Broth low sodium
  • 1 Cup acini di pepe
  • 4 Cups Baby Spinach
  • 1 teaspoon Dill freshly chopped, for garnish
  • 1/3 Cup Parmesan freshly grated, for serving

Instructions

For the meatballs

  • In a large bowl, stir ground meats, bread crumbs, Parmesan, seasoning, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2″ in diameter.
  • In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot with a slotted spoon and set aside on a plate.

For the soup

  • Heat remaining oil and then add onion, carrots, celery, and thyme. Cook until fragrant about, 3 to 4 minutes. Add chicken broth and bring to a rapid boil. Add pasta and meatballs and lower to a simmer. Simmer until the pasta is cooked, 5 to 7 minutes. Add in the spinach and cook, stirring occasionally until wilted, about 1 minute more.
  • Garnish each bowl with dill, thyme and more Parmesan.

Notes

Note: you can buy chicken meatballs in the freezer section at some stores.

This soup will keep for 3-5 days in the refrigerator.

 

INSTANT POT: Brown the meatballs in batches in saute mode then cook them all on high for 3-5 minutes. Add all the remaining ingredients except the pasta and spinach cook on high for 3 more minutes. Remove lid and add pasta and cook a final 3 min , stir in spinach and allow to sit for up to five minutes before serving to wilt the spinach.

SLOW COOKER: Cook the meatballs on the stove top as stated in the instruction. Add all the ingredients (except the pasta and spinach) to a crockpot on low for 5 hours or high for 2-3 hours. Add the pasta for the last hour and the spinach for the last 10 minutes.

Nutrition

Serving: 1g | Calories: 348kcal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 1323mg | Potassium: 544mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4139IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 3mg

A bowl of Italian wedding soup. A spoon is in the soup and it is packed with meatballs, carrots and spinach.

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READ: Italian Wedding Soup

Originally posted at Oh Sweet Basil

Slow Cooker Chicken Stew

Slow Cooker Chicken Stew

Loaded with healthy vegetables, chicken and herbs, this slow cooker chicken stew is a pot of comfort just waiting for you to devour.

Once upon a time I was a poor college student and totally homesick for my mom’s home cooking, particularly, her slow cooker beef stew. It was winter and cold, and I just needed that comfort from home. The problem was that I didn’t have any beef. Actually I couldn’t afford to buy beef, what college student can?!

So I decided to try to create that same home cookin’ with the chicken thighs I had in the fridge. Thus, this slow cooker chicken stew was born!

A pot of chicken stew. The stew is thick and bright colored with bits of celery, herbs, chicken and potatoes. A wooden spoon is in the pot and chopped herbs are on the counter top next to the pot.

One by one my roommates came home from class and asked what smelled so good. I poured them each a bowl and we sat around our small table in silence gobbling up that stew. I like to think they each felt a little bit of that comfort from home.

Chicken or beef, either one makes a delightful homemade stew!

What Ingredients Do You Need for Chicken Stew?

Ok, before the length of this ingredients list scares you away, most of them can be grabbed in the produce section, so that makes it easy. Also, delicious soups have layers and layers of flavor, and that takes a few ingredients.

  • Chicken Thighs
  • Canola Oil
  • Butter
  • Yellow Onion
  • Flour
  • Garlic
  • Celery
  • Tomato Paste
  • Thyme (fresh)
  • Sage (dried)
  • Chicken Broth
  • Cooking White Wine
  • Red Potatoes
  • Yukon Gold Potatoes
  • Carrots
  • Bay Leaves
  • Peas (frozen)
  • Heavy Cream
  • Parsley (fresh)

The measurements of each ingredient can be found in the recipe card below.

A pot of slow cooker chicken stew with a wooden spoon. The stew chicken and vegetables are in a thick yellow-red gravy and there are bright green herbs with the vegetables. A stack of bowls and spoons are in the background.

How to Make Chicken Stew

Now let’s get in to the nitty gritty of making this stew. It all starts with the chicken…

  1. Grab your chicken thighs and pat them dry. Drying them allows them to caramelize better and get that beautiful golden color you want. Season them with salt and pepper.
  2. Drizzle a little oil into a large skillet and heat it up over medium high heat. Cook the chicken in batches so you don’t overcrowd the pan. Cook on one side for about 5 minutes and then flip to the other side for another 6-7 minutes. Remove the chicken to a plate.
  3. Add butter to the skillet and add the onions and celery. Cook until they are softened, and then add the flour and garlic. Stir briefly and then add the tomato paste and herbs.
  4. Slowly add in half of the chicken broth and cooking wine. Scrape up the little bits of chicken stuck on the pan.
  5. Add the potatoes, carrots and remaining broth and cooking wine. Simmer over medium low heat with the lid on for 10 minutes.
  6. Add all the ingredients into the slow cooker (minus the peas and cream), and cook on low for 4-5 hours.
  7. Remove the bay leaf and add the peas and cream. Put the lid back on and cook for about 5 minutes more.
  8. Top with chopped fresh parsley and add salt and pepper to taste.

The recipe card below contains all the detailed instructions.

A pot of slow cooker chicken stew. There are bits of vegetables, chicken, and herbs in a reddish yellow gravy.

Substitutes in Chicken Stew

If you want to lighten this stew up a little, use more chicken broth, half & half, or milk instead of the heavy cream. You know I just used more water in college. I never ever had cream on hand!

You can also use sweet potatoes in this stew rather than regular potatoes, or you could go half and half. I love the the taste of sweet potatoes in this!

What Can You Substitute For Cooking Wine?

Red or white wine vinegar, cranberry juice, ginger ale, grape juice, apple juice, and chicken or beef stock are all good substitutes for cooking wine.

Can You Use Chicken Breasts Instead of Thighs?

Well of course! Chicken breasts or thighs totally work, however dark meat is more flavorful. You can use all white meat or a combination of white and dark meat in chicken stew.  

A large pot of slow cooker chicken stew. It is a bright yellow-red color and packed with bits of fresh herbs, vegetables and chicken. A wooden spoon is in the pot.

How Long Will Chicken Stew Keep?

Properly stored, in the refrigerator, chicken stew will keep for 3-4 days.

Can Chicken Stew Be Frozen?

Chicken stew can be frozen when packaged correctly.  Cool completely and store in an air tight container or a heavy duty freezer bag. It will keep in the fridge for up to 3 months.

Allow it to thaw overnight in the fridge and then reheat it on the stove top until warmed through.

A pot of thick slow cooker chicken stew with a wooden spoon in it. The stew is packed with bright vegetables, chicken and herbs.

What to Eat with Chicken Stew

When you make stew, you must make bread! Focaccia bread, crusty artisan bread, or the best dinner rolls ever all get the job done to perfection. And if you don’t want to deal with yeast, go with the herb Irish soda bread!

I also like to make a nice side salad to lighten up the meal a little.

Chicken Stew in the Instant Pot or Stove Top

If you need chicken stew fast, you can totally make this recipe in the Instant Pot. It’s also totally simple to do on the stove top too.

Instant Pot

  • Pat the chicken dry season with salt and pepper.
  • Heat the instant pot by pressing high saute and add a drizzle of oil.  Cook the chicken in batches, about 5-6 minutes, flipping occasionally until golden and cooked through, and remove to a plate while you cook the next batch. Remove the last of the chicken
  • Heat the butter and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. Add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
  • Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the chicken with the remaining broth and cooking wine and simmer by turning the pressure cooker saute function to low for 2 minutes. Add the potatoes and carrots and all remaining ingredients except the peas and cream and cover, setting the valve to seal. Press cancel and then press manual, high and set the time for 7 minutes. Allow a natural release and then open the lid.
  • Discard the bay leaves and stir in the peas and cream. Press saute and get it simmering for 2 minutes more and then serve.

Stove Top

  • Pat the chicken dry season with salt and pepper.
  • Heat a large dutch oven over medium high heat and add a drizzle of oil. Cook the chicken in, about 5 minutes on the first side (smooth side down) and 6-7 minutes after flipping in batches until golden and cooked through, and remove to a plate.
  • Heat the butter in the pot and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
  • Heat the butter and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. Add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute.
  • Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the chicken with the remaining broth and cooking wine and simmer over medium low heat.  Add the potatoes and carrots and all remaining ingredients except the peas and cream and cover the pot, cooking for 20-30 minutes.
  • Discard the bay leaves and stir in the peas and cream. Bring back to a simmer by turning the heat to medium for 10 minutes and then serve.

 

Some evenings just call for a bowl of slow cooker chicken stew! It’s warm, hearty, comforting and bring back all the memories of home (and college for that matter!). Plus, slow cooker recipes are the best! I hope you enjoy this one!

More Chicken SOUP RECIPES You’ll Love:

Raised in the Kitchen - Carrian Cheney

71 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

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A pot of slow cooker chicken stew. There are bits of vegetables, chicken, and herbs in a reddish yellow gravy.

Print

Slow Cooker Chicken Stew

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 50 of the Best Easy Soup Recipes for Families
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 40 minutes
Servings 6
Calories 599kcal

Ingredients

  • 4 1/2 Cups Chicken Thighs 3 pounds, diced
  • Canola Oil
  • 3 Tablespoons Butter
  • 1 Onion yellow, finely chopped
  • 1/3 Cup Flour
  • 6 Cloves Garlic minced
  • 1 Stalk Celery small, minced
  • 1 Tablespoon Tomato Paste
  • 2 teaspoons Thyme fresh, or 1 teaspoon dried
  • 1/4 teaspoon Sage dried
  • 4 Cups Chicken Broth
  • 2 Tablespoons cooking white wine (real wine is fine but use double the amount)
  • 1 Cup Red Potatoes chopped 1/2” pieces
  • 1 Cup Potatoes Yukon Gold, chopped 1/2″ pieces
  • 3 Carrots large, peeled and sliced
  • 2 Bay Leaves
  • 1 Cup Peas frozen
  • 1/2 Cup Heavy Cream *optional see note
  • 1 Tablespoon Parsley fresh, minced

Instructions

  • Pat the chicken dry so that cooking brings out more caramelization and color. Season with salt and pepper.
  • Heat a large skillet over medium high heat and add a drizzle of oil. Cook the chicken in batches, about 5-6 minutes, flipping occasionally until golden and cooked through, and remove to a plate while you cook the next batch.
  • Heat the butter in the skillet and add the onions and celery, cooking until softened and stirring occasionally, about 6-8 minutes. add the flour and garlic, and stir for 20 seconds and then add the tomato paste, thyme and sage, cooking until fragrant, about 1 minute. 
  • Slowly whisk in half of the chicken broth and the cooking wine, scraping up any bits from the chicken. Add the potatoes and carrots along with the remaining broth and cooking wine and simmer with the lid on over medium-low heat for 10 minutes. 
  • Add all ingredients except the peas and cream into the slow cooker and cover. Cook for 4-5 hours.
  • Discard the bay leaves and stir in the peas and cream. Add the lid and cook for 5 more minutes. 
  • Serve with fresh parsley and salt and pepper to taste. 

Notes

  • To keep this dish lighter sub more chicken broth, half and half or just milk instead of the heavy cream.
  • You can also use peeled and chopped sweet potatoes!
  • You can freeze left over chicken stew.  Cool completely, put in air tight containers or heavy duty freezer bag and freeze.
  • For instructions on making this in the Instant Pot or on the stove top, scroll up to the section in the post above.

Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 20g | Protein: 33g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 216mg | Sodium: 827mg | Potassium: 826mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7742IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 3mg

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READ: Slow Cooker Chicken Stew

Originally posted at Oh Sweet Basil

Creamy Chicken Stroganoff

Creamy Chicken Stroganoff

Chicken stroganoff in a creamy mushroom and herb sauce served over mashed potatoes or pasta is a perfect, tasty, family meal!

If you are a traditional beef stroganoff fan, then you are going to love this chicken breast version! Chunks of juicy golden seared chicken smothered in a savory mushroom gravy is pure comfort food.

And if you are looking for another easy budget friendly stroganoff, try our ground beef stroganoff!

A serving of creamy chicken stroganoff over mashed potatoes. There are chunks of chicken and mushrooms in a creamy, savory sauce.

What Ingredients Do I Need for Chicken Stroganoff?

If chicken stroganoff is on the menu this week, as it should be, then this what you will need at the grocery store:

  • Chicken Breasts
  • Olive Oil
  • Garlic Powder
  • Paprika
  • Flour
  • Yellow Onion
  • Mushrooms (baby bella or cremini)
  • Butter
  • Worcestershire Sauce
  • Dijon Mustard
  • Garlic
  • Parsley Flakes (dried)
  • Thyme (fresh)
  • Chicken Broth
  • Sour Cream
  • Mashed Potatoes

The measurements for each ingredient are in the recipe card down below.

A Dutch Oven filled with creamy chicken stroganoff. The stroganoff has chunks of chicken in a rich, savory sauce.

How to Make Chicken Stroganoff

  1. Sear the chicken: combine the garlic powder, paprika, flour, salt and pepper in a bowl and dredge the chicken pieces in it. Brown each piece in a skillet and set them aside.
  2. Saute the onions and mushrooms: add butter to the empty skillet and add the onions and mushrooms and saute until tender.
  3. Make the sauce: stir in the mustard, worcestershire sauce, herbs and garlic and cook for a minute, then add the broth.
  4. Simmer: add the chicken to sauce and simmer for a few minutes. Stir in the sour cream and let it cook for another minute. Remove from the heat and serve over noodles, rice, or mashed potatoes.

PRO TIP: When you add in the chicken broth, be sure to scrape up all the little brown bits from the pan leftover from browning the chicken. This is going to give you loads of flavor!

Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Do You Eat Stroganoff Over Pasta or Rice?

My answer would be yes! Stroganoff can be eaten over rice, pasta, or my favorite, mashed potatoes.

What is a Good Side Dish with Stroganoff?

A green vegetable such as steamed green beans, sautéed broccoli or a crisp salad goes well with stroganoff.

And you know I’m always about a delicious carb to sop up that yummy sauce! Try our herb focaccia or our no knead artisan bread! Homemade biscuits are also dang good with this too!

Are Mushrooms Healthy?

Mushrooms are low fat, low calorie and packed with fiber, vitamins, and minerals. And let’s just talk about the flavor!! Soooooo delish!

A close up of chicken stroganoff. There are chunks of chicken in a rich creamy sauce with mushrooms and herbs.

Can Chicken Thighs Be Used?

You can totally use chicken thighs if you want! Chicken thighs have tons of flavor! Cooking time and technique won’t change. You’ll probably want 3-4 thighs depending on their size.

What is the Best Type of Mushroom?

We prefer cremini or baby bella mushrooms in most dishes. They have a great umami flavor and add beautiful color to this dish as well. White mushrooms will work too, but are sort of boring…haha!

How to Store Chicken Stroganoff

You can store chicken stroganoff in an airtight container in the refrigerator. It will last 3-4 days. To reheat it, I prefer to use the stove top. If you have time to warm it up low and slow, the chicken won’t get overcooked and rubbery.

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

When the day calls for comfort food (and I feel like a lot of days do), fill your plates with some mashed ‘taters and drown them in this creamy chicken stroganoff! Your belly will thank you!

More Delicious Chicken Recipes:

Raised in the Kitchen - Carrian Cheney

73 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Print

Creamy Chicken Stroganoff

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course Main Course
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 411kcal

Ingredients

  • 2 Chicken Breasts boneless, skinless, cut into 1 inch pieces
  • 3 Tablespoons Olive Oil
  • 3/4 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/2 Cup Flour
  • 1/2 Onion yellow, minced fine
  • 7 oz Mushrooms baby bella or cremini, sliced
  • 2 Tablespoons Butter
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons  Worcestershire Sauce
  • 1 teaspoon  Parsley Flakes dried
  • 1 teaspoon Thyme fresh, (1/2 teaspoon dried)
  • 2 Cloves Garlic minced fine
  • 2/3 Cup Chicken Broth
  • 1/2 Cup Sour Cream
  • Mashed Potatoes or Fettucini pasta or egg noodles for serving

Instructions

  • In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine. 
  • Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate. 
  • Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.
  • Add a little more oil as needed, set aside on a plate. 
  • Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning. 
  • Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,
  • Add the chicken into the pan and bring to a simmer for 2-4 minutes. 
  • Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes. 

Notes

Stroganoff will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 18g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 388mg | Potassium: 703mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

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READ: Creamy Chicken Stroganoff

Originally posted at Oh Sweet Basil

Better Than a Steakhouse French Onion Soup [+Video]

Better Than a Steakhouse French Onion Soup [+Video]

You think you can only get good French onion soup in a steakhouse? This recipe will surpass your expectations! Better than any steakhouse onion soup!

I’m not going to lie. French onion soup has been an absolute no go for me. I couldn’t imagine anything worse than a bowl full of onions in broth. Oh the frailties of youth! What was I thinking? This soup is just heaven!

A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

On a whim last year, I decided to start testing recipes because if low and slow works like a dream for meat, then it might just be delicious with onions too. Kind of like the onions in a good pot roast….yum!

And my goodness! Perfectly caramelized onions in a savory broth topped with a crusty piece of bread lathered in melty gooey cheese! I know, everything I just said is perfect. It’s almost too good to be true! Can you even trust me since it took me 36 years to realize this?!

What Ingredients are Needed for French Onion Soup?

These are all the ingredients you will need to make onion soup:

  • Butter
  • Salt
  • Garlic
  • Brown Sugar
  • Walla Walla Onions
  • Water
  • Beef Broth
  • Chicken Broth
  • Worcestershire Sauce
  • Thyme
  • Bay Leaf
  • Gruyere Cheese
  • Parmesan Cheese
  • Baguette

Scroll down to the recipe card for all the measurements.

A metal soup bowl of onion soup topped with melted cheese and toasted bread. Two other bowls of soup are in the background.

How to Make Homemade Onion Soup

Making the best French onion soup takes time, patience and diligence. It takes some TLC to caramelize onions. Here are the basic steps:

  • Preheat oven.
  • Coat large dutch oven with cooking spray and add the butter, salt and then onions.
  • Cook covered.
  • Stir. Scrape browned bits from bottom of pan.
  • Cook covered.
  • Stir. Scrape browned bits from bottom of pan.
  • Remove pot from oven and cook on stove top over medium high heat and bring to a boil.
  • Add water slowly, deglazing continuously, and allowing the water to evaporate.
  • Add Worcestershire and deglaze again.
  • All the remaining ingredients are added, bring to a simmer.
  • Lower temperature and simmer.
  • Remove herbs and season with salt and pepper.
  • Toast the slices of bread in the oven until crispy.
  • Fill oven safe bowls with soup and place slice of toasted bread on top.
  • Sprinkle with the cheeses.
  • Broil until melted.
  • Allow to rest for a few minutes and then dig in.
All the detailed instructions can be found in the recipe card at the end of this post.
A spoon in a bowl of onion soup. The soup is topped with gooey melted cheese and toasted bread.

What Type of Onion Should be Used for Onion Soup?

If I’m being honest, the type of onions don’t matter as much as the caramelization being done correctly. We love onion soup with a nice sweet onion like a walla walla or vidalia onion.

If you want to go totally budget friendly, then yellow onions work great too. Even purple onions turn out well taste wise, but they become almost gray when they are caramelized, so not super appealing.

How to Caramelize Onions

Caramelizing onions is simple. All you need is some onions, a fat (either butter or oil), and pan and some time to let the onions do their magical thing. As onions cook, they release sugars that create that caramel color. They also create fond all over the bottom of the pan which is where all the flavor and color comes from.

Onions need to cook low and slow and to be stirred and deglazed regularly to release the fond from the bottom of the pan. As this process is repeated over and over, the onions caramelize and almost melt.

What is Fond?

While onions cook, they release sugars that stick to the bottom of the pan. It almost looks like the onions are burning, but not to worry! Those brown little bits will release easily with a little liquid (usually water, wine, broth or vinegar) and create so much beautiful flavor.

A baking sheet with metal soup bowls containing onion soup with toasted bread and melted cheese on top.

Can Onion Soup Be Made in the Crockpot?

Yes, you can definitely make this soup in the Crockpot. Combine all the ingredients up through the onions into the slow cooker and cook on low for 8-10 hours (or until the onions are caramelized). Then add all the liquids and the thyme and bay leaf and cook in the slow cooker for another 2-3 hours on low. Place the soup into oven safe bowl and top with bread and cheese and broil until the cheese is melted.

Variations on French Onion Soup

  • Gluten Free: Use gluten-free bread.
  • Dairy Free: Use olive oil instead of butter and omit the cheese or use dairy free cheese.
  • Vegetarian: Use vegetable stock and vegan Worcestershire.
  • Vegan: Use olive oil instead of butter, vegetable stock, and vegan Worcestershire sauce and cheese.

What Kind of Cheese is Best for Onion Soup?

We are pretty much obsessed with gruyere cheese over here (see our Gruyere Sweet Potato Stacks), so we are all about the classic melted gruyere top for onion soup with a little parmesan added. We love the way the gruyere pairs with the beefy onion flavor.

Several other cheeses are good if you aren’t a gruyere fan. You can try fontina, provolone, swiss, or mozzarella or a combination of any of them.

 

A bowl of onion soup with melted cheese and toasted bread on top.

Can Onion Soup Be Made Ahead of Time?

This soup is best made a day in advance to allow the flavors to meld and develop. It can be reheated on the stove top or in the Crockpot.

Is Onion Soup Healthy?

Onion soup is a good source of vitamin C and B6, iron, folate, and potassium. It is also a good anti-inflammatory.

Can You Freeze Onion Soup?

You can freeze onion soup without the bread and cheese on top for up to 3 months.

 

A bowl of onion soup with melted cheese and toasted bread on top. More bowls of soup are in the background.

How Long Will Onion Soup Keep in the Refrigerator?

You can keep onion soup for 3-4 days in the refrigerator.

What to Serve with French Onion Soup

This onion soup can be a main dish on it’s own, or it can be a great side dish for a beefy main course such as garlic butter steak, smoked brisket, or prime rib.

 

If you’ve never tried it, you can trust me on this one…onion soup is totally heaven sent! Delicious sweet onions cooked low and slow until caramelized and then bathed in a flavorful savory broth. And just when you didn’t think it could any better, you top it with a piece of bread and gruyere cheese!

Check Out our Video on how to make onion soup

 

 

More SOUP RECIPES You’ll Love:

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A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

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Better Than Steakhouse Onion Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 50 of the Best Easy Soup Recipes for Families
Cuisine American
Prep Time 4 hours
Cook Time 5 minutes
1 day
Total Time 1 day 4 hours 5 minutes
Servings 6
Calories 302kcal

Ingredients

  • 3 Tablespoon Butter unsalted
  • 1 teaspoon Salt
  • 1 Clove Garlic
  • 1/2 teaspoon Brown Sugar
  • 6 Onions Walla Wall Sweet, sliced in 1/4” pieces
  • 2 Cups Water
  • 2 1/2 Cups Beef Broth
  • 4 Cups Chicken Broth
  • 2 Tablespoons Worcestershire sauce
  • 6 Sprigs Thyme fresh
  • 1 Bay Leaf
  • 2 Cups Gruyere Cheese shredded
  • 1 Tablespoon Parmesan Cheese Shredded
  • Baguette sliced

Instructions

  • Heat the oven to 400 degrees and coat a large dutch oven with nonstick spray inside the pot to help release the onions. 
  • Add the butter and salt, then top with the onions. Cook, 1 hour covered with the lid (use foil if you don’t have a lid), remove the pot from the oven and stir the onions being sure to scrape up any browned bits from the bottom of the pan. Place back in the oven and continue to cook until golden, another 1 1/2 hours, being sure to stir and scrape again after 1 hour. 
  • Remove the pot from the oven and place it over medium high heat on the stove top to bring your soup to a boil. With the lid off, continuously, slowly stir the onions until everything begins to brown and all liquids evaporate, about 6 minutes. Stir in 1/2 cup water at a time, allowing the water to evaporate out each time. Continue deglazing the pot, adding a little water, this time 1/4 cup, deglazing and then a final 1/4 cup and deglazing until the onions are dark brown. Add in the worcestershire and deglaze one final time. 
  • Add in the remaining water, broths, thyme sprigs, bay leaf, and salt. Increase the heat to high heat and bring everything to a simmer. Lower and cover the pot for 30-60 minutes. Remove all herbs, and season to taste with salt and pepper. 
  • Heat the oven to 400 and place the bread slices on the pan, then slide into the oven to pre-crisp the bread. Turn the oven to broil and place the rack up higher to the element while still leaving space for the soup bowls. Add soup to a bowl, top with bread and sprinkle with both cheese. Place under the broiler until melted and allow to rest outside the oven for 5 minutes then enjoy

Notes

*This soup is best made a day in advance to allow the flavors to meld and develop. 

*Store left overs for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 13g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 1608mg | Potassium: 427mg | Fiber: 2g | Sugar: 6g | Vitamin A: 640IU | Vitamin C: 22mg | Calcium: 510mg | Iron: 1mg

A baking sheet with containers of Onion soup. The soup has a bread and cheese topping that has been toasted in the oven.

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READ: Better Than a Steakhouse French Onion Soup [+Video]

Originally posted at Oh Sweet Basil

Cheeseburger Sliders

Cheeseburger Sliders

These cheeseburger sliders are the perfect Super Bowl party food. They are cheesy, beefy and so juicy – everything we love about cheeseburgers, and so easy to make!

They are great for feeding a crowd and can be made ahead so all you have to do is pop them in the oven right before the game. Hot gooey cheeseburgers for everyone! No grilling, no forming individual patties, no cutting all the typical hamburger toppings. Are you catching my vision here?!

A panful of cheeseburger sliders. The cheese is oozing from the rolls and you can see ground beef and chunks of tomatoes.

Not a football fan? No problem! These are the best for birthday parties, New Years Eve parties, Father’s Day, a get together with friends, or just a quick dinner for the fam! Mini cheeseburgers are a hit for kids and adults.

Ingredients Needed for Cheeseburger Sliders

Here is your grocery list for the mini burgers and the sauce that goes on top:

Sliders

  • Ground Beef
  • Salt
  • Pepper
  • Cumin
  • Ground Mustard
  • Onion Powder
  • Garlic Powder
  • Smoked Paprika
  • Yellow Onion
  • Garlic
  • Diced Tomatoes
  • Cheddar Cheese
  • Dinner Rolls (or your favorite store bought brand)

Sauce

  • Butter
  • Mayonnaise
  • Brown Sugar
  • Yellow Mustard
  • Sesame Seeds
The measurements for each ingredient can be found in the recipe card at the end of the post.
A panful of cheeseburger sliders. There is melted cheese oozing from the rolls that are sprinkled with sesame seeds.

How to Make Cheeseburger Sliders

I mentioned how easy these are to make, so now I’m going to prove it…

  • Preheat oven.
  • Spray a 9×13 baking dish with nonstick spray.
  • Slice your rolls in half lengthwise and place the bottoms in the baking dish.
    • PRO TIP: Packing them in tight in a smaller pan (rather than a cookie sheet) helps keep the liquid from sinking to the bottom and making the bottom buns soggy.
  • Add the ground beef and onions to a large skillet and cook until browned. Drain any excess grease.
  • Add the tomatoes and stir.
  • Spread the beef mixture over the rolls. Top with the cheese slices. (Swap the cheese and beef mixture if you are making the sliders ahead of time, cheese down first)
  • Add the roll tops.
  • In a saucepan, melt the butter and stir in the remaining ingredients for the sauce.
  • Pour the sauce over the rolls and bake.

The more detailed instructions can be found in the recipe card at the end of the post.

A plate of cheeseburger sliders. The cheese is oozing out from the buns.

Make Ahead Mini Cheeseburgers

To make these mini cheeseburgers ahead of time, I like to put the cheese on the bottom buns and then add the meat mixture. It helps keep the bottom rolls from getting too soggy. Complete the sliders as instructed, but don’t pour the sauce on the top until right before baking.

Stick the prepared sliders in the refrigerator and cover with plastic wrap. Add a few extra minutes to the cooking time when you go to bake them.

What Rolls to Use for Slider Buns?

If you want to make buns from scratch, I like to use our classic dinner rolls recipe. They hold up great as slider buns.

Buying store bought dinner rolls works great too and saves time. Our favorite brand is King’s Hawaiian rolls.

A cheeseburger slider filled with ground beef, melty cheese and chopped tomatoes. there are other sliders in the background.

What to Eat with Cheeseburger Slider Buns?

These mini burgers make great appetizers, but if you are making them a main dish, you might want a side or two. You can use any of your typical hamburger sides. Here are a few of our favorites:

Some hot french fries are always on my menu when hamburgers are being made!

Variations on Cheeseburger Sliders

These are so easy to switch up and augment to make them your own. Feel free to change the type of cheese, add pickles, bacon, sauteed mushrooms, or anything that you enjoy on your cheeseburgers.

I wouldn’t recommend adding lettuce because it gets all soggy and gross when it bakes. And let’s be honest, no one likes hot lettuce!

A pan of cheeseburger sliders. There is hamburger, and melted cheese on golden dinner rolls.

What are Sliders?

Sliders are small sandwiches on a bun, usually baked with a sauce poured over the top. Think mini hamburger!

Why Make Sliders?

Sandwiches are like the best things ever! They are like a whole meal all in one perfect little package. Sliders are just mini sandwiches, so you can eat more than one and not feel guilty! The bread to meat ratio is even better than in a full sized sandwich, and they can be eaten for dinner or for an appetizer.

A cheeseburger slider on a plate. The golden roll is packed with ground beef, melted cheese and copped tomatoes.

How Long Will Mini Burgers Keep?

Sliders can be stored in the refrigerator for up to 4 days.

How Do You Reheat Sliders?

Cover with foil and reheat in a 350 degree oven for about 12 minutes.

Can Mini Cheeseburgers Be Frozen?

Mini cheeseburgers can be frozen, and it is easier to reheat frozen sliders if they are frozen individually. Wrap each slider well and freeze for up to months.

Don’t add the sauce when you’re freezing them. Make and add the sauce just before baking.

Stick the frozen sliders in your baking dish and thaw in the fridge overnight or sit them out at room temperature for a half hour or so before baking.

A panful of cheeseburger sliders. There is ground beef, chopped tomatoes and melted cheese on the buns and the buns are topped with sesame seeds and sauce.

It’s time for football (or a birthday or NYE or Thursday night dinner), which means it’s time for these cheeseburger sliders! They are so juicy and flavorful! They come together in no time and everyone is going to be coming back for more…because you can’t ever stop at just one slider!

More Slider Recipes:

Raised in the Kitchen - Carrian Cheney

90 days

Our new book is live for preorders!

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Pre-order now

A cheeseburger slider filled with ground beef, melty cheese and chopped tomatoes. there are other sliders in the background.

Print

Cheeseburger Sliders

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 100 + BEST Easy Beef Recipes for Dinner, Fixing Lunch with Sandwich Recipes that Aren’t PB&J
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 383kcal

Ingredients

Sliders

  • 1 Pound Ground Beef
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Mustard
  • 1/4 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 Cup Onion yellow, diced
  • 3 Cloves Garlic minced
  • 10 oz. Diced Tomatoes drained
  • 12 Slices Cheddar Cheese
  • 12 Dinner Rolls Sliced Opened

Sauce

  • 1/2 Cup Butter
  • 1 Tablespoon Mayonnaise
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Yellow Mustard
  • 1 Tablespoon Sesame Seeds

Instructions

  • Preheat the oven to 350 degrees. spray a 9×13” pan with nonstick spray and set the bottoms of the rolls inside the pan. Set aside. 
  • In a large skillet over high heat, add the beef and onions and seasonings. Cook, stirring often with a ground beef chopper until browned and the onions are tender. Drain any excess grease. Add the tomatoes and stir well until combined.
  • Spread the mixture over the roll bottoms and top with cheese slices. 
  • Place the roll tops over the cheese. 
  • In a saucepan over medium heat, melt the butter and stir in the remaining sauce ingredients. 
  • Pour the mixture over the rolls and bake at 350 for 25 minutes, tenting with foil if needed. 

Notes

Note – adapted from Kevin and Amanda
 
Leftovers can be frozen.  Wrap separately and freeze.
 

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 25g | Protein: 15g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 578mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 3mg

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

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READ: Cheeseburger Sliders

Originally posted at Oh Sweet Basil

Homemade Roasted Tomato Soup

Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 

Bowl of tomato soup with a piece of toasted sourdough bread on a cutting board

Tomato soup is one of those classic soups that a person starts craving as soon as the leaves start changing and the days get colder. Debbie and I usually have a bunch of tomatoes left from in our gardens around this time so the clear answer for using them is to make tomato soup.

Even if you don’t have garden fresh tomatoes, this homemade version is WAY better than anything you will get in a can and so easy to make. If you love tomato soup then go grab your self some tomatoes and lets do this!

Why We Love Homemade Tomato Soup

  • its so damn easy to make
  • it tastes to much better when its homemade (with love)
  • its a great way to use up any tomatoes in your garden (it freezes great)
  • it tastes so good with a grilled cheese for dipping
  • its a warm and cozy fall dinner
  • its healthy too!

If you have never made tomato soup at home before, you are in for a treat.

Tomatoes cut in half on a baking sheet with thyme, garlic,salt and pepper

Ingredients

You only need a few ingredients for this soup and most of them you will already have on hand.

  • olive oil
  • tomatoes
  • garlic
  • onions
  • carrots
  • herbs: basil and thyme
  • chicken broth (or vegetable broth)
  • heavy cream or coconut cream

TIP: Debbie and I both always have organic better than bullion on hand for those times that you don’t have the broth you need in a box. It’s the next best thing to liquid broth and it comes in:

  • chicken better than bullion
  • vegetable better than bullion
  • beef better than bullion
  • ham better than bullion
  • lobster better than bullion

(This is not sponsored, we just like and use them ALL the time)

Things You Will Need

  • a large soup pot – this Lodge 6qt enameled pot is our fav and is a work horse in our kitchens and very reasonably priced!
  • a roasting pan – this Nordic half sheet is perfect for this
  • an immersion blender or a good blender like a blendtec or vitamix
Pictures showing how to make the tomato soup

How to Make this Homemade Tomato Soup Recipe

How to Roast Tomatoes

Roasting the tomatoes is as simple as slicing them and placing them, the garlic, and thyme on your baking tray. Or you can roast them right in your enameled cast iron pot if that’s what you are using.

Toss the veggies with olive oil, sprinkle with salt and pepper and then roast them at 350 degrees for about 45 mins.

The tomatoes will get nice and jammy and your house will smell amazing!

Make the Rest of the Soup

The rest is even easier!

While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.

Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.

Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.

A bowl of tomato soup with a spoon and a toasted sourdough bread

Common Questions:

What tomatoes are best to use for soup?

The freshest and fully ripe tomatoes are the best. Roma tomatoes are great, after that, look for heirlooms which are usually nice and sweet when they are ripe. Beefsteaks will work nicely too. Don’t choose cherry tomatoes, they have a lot of seeds.

If fresh tomatoes are not available, you can use whole canned tomatoes, but go for the San Marzano ones for the best flavor.

Do you have to roast the tomatoes?

No you don’t, you can just simmer them for an hour, but you will get the best and sweetest flavor if you roast them.

What if my tomatoes are tart?

If your tomatoes are overly tart, you can also add a touch of sugar to your soup. The carrots in this tomato soup recipe are meant to add a touch of sweetness as well so wait until the very end to add any sugar.

If you end up adding sugar, only add a teaspoon at a time!

Can you freeze tomato soup?

Yup, you absolutely can. Just put it into an airtight container or bag and freeze for up to 3 months.

These silicone bags are great for freezing!

dipping a piece of sourdough bread into tomato soup

What to Serve With this Tomato Soup

Here are a couple ideas:

Other Soup Recipes you Might Like

This is Debbie’s recipe and since I have recently sampled several different kinds of tomato soup, I can tell you that this one is where it’s at! Silky and smooth with that intense roasted tomato flavor that could never come from a can.  Slightly sweet and a little earthy = absolutely delicious.

We hope you love it as much as we do!

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Roasted Tomato Soup

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 
Course Soup
Cuisine Canadian
Keyword homemade tomato soup, roasted tomato soup, tomato soup
Prep Time 15 hours
Cook Time 1 hour 10 minutes
Servings 4
Calories 338kcal
Author Cooks with Cocktails

Equipment

  • Lodge enameled cast iron pot
  • handheld blender
  • Nordic half sheet

Ingredients

  • 3 lbs roma tomatoes or whatever tomatoes you have
  • 1 head garlic
  • 4 sprigs fresh thyme
  • 1 large onion , diced
  • 2 carrots , shredded
  • 2 stalks celery , diced
  • salt and pepper to taste
  • 1 cup basil , chopped
  • 1 cup cream or coconut cream
  • 3 cups chicken broth

Instructions

  • Pre-heat your oven to 350 degrees.
  • Slice the tomatoes in half and place them on a parchment lined baking sheet.  Add the peeled garlic and thyme to the baking sheet. Sprinkle with salt and pepper. Bake for 45 minutes.
  • While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.
  • Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.
  • Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.
  • Garnish with feta. parmesan or cheddar cheese and drizzle with balsamic vinegar if you like.  Serve!

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Sodium: 133mg | Fiber: 6g | Sugar: 13g

The post Homemade Roasted Tomato Soup appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails