Hearty Italian sausage soup with cheese tortellini, red wine, and fennel. This is the kind of soup that makes you want to tear off chunks of crusty bread and forget about everything else for a while. Sausage gets browned, vegetables get tender, wine reduces into the broth, and tortellini cooks right in the pot. One…
The secret to good broccoli cheddar soup is making a real roux. No cornstarch shortcuts, no cream cheese trying to fake thickness. Just butter, flour, and actual sharp cheddar. Cook the broccoli until it’s tender but not mush, and keep the soup at 160°F after adding the cheese so it doesn’t break. That’s it.
This is potato leek soup—hot or cold, it works. Hot on a cold night, cold on a hot day. Leeks, potatoes, stock, cream. That’s it. The leeks give you sweetness, the potatoes give you body, the cream makes it rich. French technique, simple ingredients. This soup is called Potage Parmentier when served hot, Vichyssoise when…
This is how you make butternut squash soup when you actually care about flavor. Not the watery, underseasoned version you get at most places. This is proper French bisque—thick, velvety, rich. Everything roasted together in one pan, finished with sage brown butter and cream. The texture coats your tongue. The flavor is layered and complex….
What is French Onion Soup? French Onion Soup is a classic bistro soup featuring deeply caramelized onions simmered in rich beef stock, topped with toasted bread and melted Gruyère cheese, then broiled until bubbly and golden. The soup itself is simple – onions, stock, wine, and seasoning. The magic comes from properly caramelized onions and…