Autumn is in full swing, and that means the perfect excuse to eat rich, hearty crock pot soups for every meal. There’s nothing better than walking through the door in the evening to the smell of a delicious dinner that’s been slowly cooking for you while you toiled away at work. Even though you just pop them in to cook and go on with your day, crock pot meals always taste like you spent hours over the stove putting them together, and that makes them so much more satisfying. Click through for 12 heavenly soups to keep you warm this season.
The chicken wings were cute. The Muenster cheese? Adorable. Yesterday’s theft of seven palettes of Nutella? Well, okay. But come on people? Stealing an entire truckful of soup? Where is this going!? Eusebio Acosta of — where else? — Orlando, Florida, stole the truck, but didn’t get very far with it. He was arrested and charged with grand theft auto. I guess that much soup is kind of hard to hide. [WFLX]
Is there anything better than snarky Brian Williams? On last night’s episode of “Rock Center,” Williams reported on the new “super hip” line of soups out from Campbells. They involve unpronounceable ingredients and young hipsters on the packaging. As Williams points out, it’s soup for the millennial generation, so the “soups that warm themselves just by thinking about themselves.” This reminds me of the time that Williams discussed the Most Important Story of 2010 — the New York Times discovering Brooklyn. “It’s like Marrakech over there,” he enthused. A Marrakech where greasy teens are just discovering the wonders of soup, no doubt. [Rock Center]
As soon as the weather turns even the slightest bit dreary, my fanatical soup obsession kicks in. My boyfriend can barely finish the phrase “What should we have for dinner” before I’m yelling, “Soup! Soup! Soup!” From creamy tomato to coconut red lentil to spicy chicken tortilla, I love simmering a pot of soup on the stove on chilly fall evenings. Looking for a little soup inspiration? Click through to check out 15 mouthwatering soup recipes, and feel free to share other favorites in the comments!
This weekend, New York City got its first big blizzard of the winter and I was snowed in. I decided to take the opportunity to test a recipe I was noodling over for butternut squash soup. Typically, when I want to cook something new, I check out different versions of it on the web — usually FoodTV.com — mostly for cooking times and temps, and then adapt it to my own tastes. This butternut squash soup is dairy-free and you won’t miss the leche one bit — squash is super creamy and filling on its own and chicken stock (or vegetable, if you want to keep this totally vegetarian) is a great flavor-boosting liquid. Check out the full recipe after the jump. Keep reading »
Think you can’t cook? Here’s a recipe where you don’t have to. (And technically, it’s not quite “Hot Outta The Oven,” but anyway…) Gazpacho is a cold summer tomato soup, and all you have to do is blend, baby blend. The best part is that it’s super healthy, being low in fat (there’s a teeny bit of olive oil, the “good fat”), and high in nutrients (lycopene from tomato). Once you get the basic idea down, you can think of your own twists to add. I made up this recipe, and added roasted corn to give it a bit of a crunch. Keep reading »