This Pozole Verde recipe is my version of our favorite healthy and hearty Mexican stew, filled with bold flavors and green chile, chicken, and hominy.

Don’t miss my favorite Mexican-inspired recipes like Tacos Al Pastor, Tamale Pie, Chilaquiles, or Chicken Taquitos!

How to make Pozole Verde:

Cook Chicken: Place chicken in a large stock pot with broth, bay leaves, onion, garlic, salt and pepper and simmer for 30 minutes, until cooked through. Shred chicken then discard skin, bones, onion, garlic, and bay leaves.

Make Sauce: Slice peppers in half then remove steam, veins, and seeds. Broil peppers for 7-10 minutes until skin is charred, then steam and peel. Blend peppers, cilantro, and tomatillos. Add garlic, onion, and ½ cup broth. Blend until smooth.

Finish and Serve: Pour blended sauce in the broth. Add hominy, chicken, oregano, cumin, salt, and pepper. Serve in bowls topped with cabbage, radishes, avocado, sour cream, tortilla strips, and a lime wedge.

Recipe Variations:

• Vegetarian Pozole Verde: Omit chicken and substitute vegetable broth. You may want to add a spoonful of better than bullion vegetable base, for a boost of flavor. Add beans (pinto would taste great) and extra veggies, if desired, like sautéed zucchini, diced potatoes, carrots.
• Instant Pot Pozole: Add chicken, broth, onion, garlic, bay leaf, and salt to the instant pot then pressure cook for 10 minutes (or 15 minutes for frozen thighs). Meanwhile, prepare the green chile sauce according to instructions. Once timer is up on the instant pot, allow pressure to release for 10 minutes before removing the lid, and removing onion and bay leaves from the broth. Shred the chicken and discard bones. Add chile sauce, remaining seasonings and hominy. Pressure cook for 2 more minutes.
• Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Discard onion and bay leaf then remove chicken to a plate to shred. Make and add green chile sauce, chicken, hominy and remaining ingredients then cook on low for 1-2 more hours. 

Make Ahead and Freezing Instructions:

To Make Ahead: Store soup for 3-4 days in the fridge. Rewarm on the stove.

To Freeze: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Print

Pozole Verde

This chicken Pozole Verde recipe is a hearty Mexican stew packed with flavor from the mild green chile broth, shredded chicken, and hominy.

Course Main Course, Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 341kcal

Author Lauren Allen

Cost 6

Equipment

• Blender

Ingredients

• 6 cups low-sodium chicken broth
• 6-8 bone-in, skin-on chicken thighs*
• 2 bay leaves
• 1 onion , quartered
• 5 cloves garlic , whole, peeled
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 poblano peppers
• 2 serrano peppers
• 1-2 fresh jalapeño peppers , (optional, for extra heat)
• 1 pound tomatillos , husked and halved
• 3 cloves garlic
• ½ of an onion , chopped
• ½ cup fresh cilantro
• 30 oz can hominy , drained
• 1-2 teaspoons dried oregano leaves
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper

Toppings:

• 1 heaping cup thinly shredded cabbage
• 1/2 cup white onion , diced
• 4 radishes , thinly sliced
• 1 large avocado peeled, seed removed, thinly sliced
• 1/2 cup sour cream
• tortilla chips
• 1 Lime cut into wedges

US Customary – Metric

Instructions

• Cook chicken: Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.
• Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.
• Roast Peppers: Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes, and then peel off their outer layer of skin (It should come off easily).
• Blend: Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and ½ cup chopped onion. Ladle in about ½ cup of the broth from the chicken and blend until smooth. Add blended sauce to the pot with the broth.
• Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper, to taste. Cook for 5-10 more minutes.
• Serve: ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.

Video

Notes

Chicken: you may substitute chicken breasts, but thighs are more flavorful and wont dry out as easily.

Make Ahead Instructions: The soup tastes great made 2-3 days ahead of time. Add toppings just before serving.

Freezing Instructions: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Nutrition

Calories: 341kcal | Carbohydrates: 24g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1376mg | Potassium: 854mg | Fiber: 5g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 48mg | Calcium: 70mg | Iron: 3mg

I originally shared this recipe April 2021. Updated May 2024.

Our delicious French Onion Soup recipe is made with caramelized onions in a rich beef broth. It’s simple, authentic, and the perfect warm and cozy dish for winter.

Looking for more French cuisine? Try a Croque Madame, Potato Leek Soup, or a Monte Cristo Sandwich!

Why I love this soup:

Comforting – This classic French Onion Soup recipe is made with caramelized onions and beef stock then topped with toasted bread and cheese. It has a delicious sweet onion taste and it’s irresistible on a chilly day!

Authentic – This recipe comes from our family friend who is a phenomenal cook, and lived in France. It’s every bit as delicious as French Onion Soup I’ve enjoyed on my visits to Paris. Serve it as a main course with a simple green salad, or a side dish to Croque Monsieur, Croque Madame, or 40 cloves garlic chicken.

How to make French Onion Soup:

Caramelize Onions: Add butter and onions to a large pot and cook until they are softened. Pour in sugar and stir until the onions become golden brown and caramelized, about 25 minutes.

Add flour and cook for a couple more minutes. Add beef stock, wine, thyme, celery, and bay leaves then cook for 30 minutes.

Toast Bread: Brush the bread with melted butter and broil until toasted.

Sprinkle with Cheese: To assemble, place bread on top of a bowl of soup, sprinkle with cheese and broil until cheese is melted!

Recipe Variations:

• Croutons: Croutons are often used on top of French onion soup. If you don’t want to bother broiling a baguette, they work great too.
• Vegetarian: Substitute vegetable broth for the beef broth along with 1 tablespoons of soy sauce. This will add a richness that will help mimic the richness of the beef broth.
• Vegan: Make the same substitution listed for Vegetarian, substitute olive oil for the butter, and use hemp seed crumble cheese and vegan gruyere.
• Gluten Free: Substitute gluten-free flour and gluten free artisan bread.

Make Ahead and Freezing Instructions:

• Make Ahead Instructions: The soup base can be made a day in advance, stored in the fridge. Wait to add the bread and cheese until ready to serve. Reheat the soup on the stove, and then ladle into oven-safe bowls, add the bread and cheese. and broil.
• Freezing Instructions: Store the soup, without bread and cheese, in a freezer safe container and freeze for up to 3 months. (The shredded cheese and bread may also be frozen separately).

More Classic Soup Recipes:

• Matzo Ball Soup
• Lentil Soup
• Roasted Cauliflower Soup
• Chicken Tortilla Soup
• Chicken and Dumplings
• Beef Noodle Soup

Print

French Onion Soup

The BEST French Onion Soup recipe is easier than you'd think! This authentic, simple and flavorful soup is the perfect warm dish for winter.

Course Appetizer, Main Course, Side Dish, Soup

Cuisine French

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4

Calories 628kcal

Author Lauren Allen

Ingredients

• 1 1/2 pounds onions (about 3 large onions), thinly sliced
• 3 Tablespoons butter
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon salt
• 2 Tablespoons all-purpose flour
• 6 cups low-sodium beef broth
• 1/2 cup white wine
• 1/2 teaspoon dried thyme
• 1 piece celery , just a small chunk, not the whole rib
• 2 bay leaves
• 8 slices French Baguette
• 4 Tablespoons butter , melted
• 2 cloves garlic , halved
• 1 cup Gruyere cheese* , fresh grated
• 1/3 cup freshly grated parmesan cheese

US Customary – Metric

Instructions

• Caramelize onions: Add butter and onions to a large pot over medium heat. Season with a little salt and pepper and cook until softened. Add sugar and continue to gently stir until onions become golden brown and caramelized, about 25 minutes. Careful to not let them burn! Maintain a medium to medium-low heat.
• Add the flour and cook for 3 more minutes. Add beef stock, wine, thyme, celery, and bay leaves. Cook partially covered for 30 minutes.
• Preheat oven to 350 degrees F. 
• Toast bread: Arrange bread on a baking sheet and brush with melted butter on both sides. Bake for 15 minutes, flipping to the other side half way through. Remove from oven and rub a cut clove of garlic onto each piece of bread.
• Broil: Turn oven to High broil. Remove bay leaves and the piece of celery from the soup and ladle soup into 4 oven proof bowls. Place the toasted bread on top of each bowl. Depending on the size of your bowls you may need two slices of bread. Sprinkle the tops generously with both types of cheese. Broil until the cheese is browned and bubbling.

Video

Notes

Cheese: Could substitute Swiss.

Make Ahead Instructions: The soup base can be made a day in advance, stored in the fridge. Wait to add the bread and cheese until ready to serve. Reheat the soup on the stove, and then ladle into oven-safe bowls, add the bread and cheese. and broil,

Freezing Instructions: Store the soup, without bread and cheese, in a freezer safe container and freeze for up to 3 months. (The shredded cheese and bread may also be frozen separately).

Croutons: Croutons may be substituted for the bread slices.

Vegetarian: Substitute vegetable broth for the beef broth along with 1 tablespoons of soy sauce. This will add a richness that will help mimic the richness of the beef broth.

Vegan: Make the same substitution listed for Vegetarian, substitute olive oil for the butter, and use hemp seed crumble cheese and vegan gruyere.

Gluten Free: Substitute gluten-free flour and gluten free artisan bread.

•  

Nutrition

Calories: 628kcal | Carbohydrates: 52g | Protein: 27g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1757mg | Potassium: 1145mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1054IU | Vitamin C: 14mg | Calcium: 531mg | Iron: 3mg

I originally shared this recipe November 2016. Updated February 2020 and February 2024.

Our favorite Matzo Ball Soup recipe is healthy, flavorful, and made with easy homemade matzo balls. It can be prepped ahead of time, and is freezer friendly.

Looking for more yummy soups? I recommend Lentil Soup, Roasted Cauliflower Soup, Chicken and Dumplings, and Potato Leek Soup.

Why I love this recipe:

• The Real Deal – if you want really traditional, amazing matzo ball soup, start with a whole raw chicken, cooked to make the broth for the soup. It’s an easy step that makes all the difference in flavor. (If you have to use store-bought chicken broth as a short-cut, I have those instructions too).
• Cold-Buster – it’s the most comforting soup on a chilly night, and some people say the broth can cure any cold!
• Matzo Balls are so easy to make from scratch and are the star of this soup.

How to make Matzo Ball Soup:

Make Broth: Add chicken to a large stock pot with celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover ingredients with about 3.5 quarts (14 cups) cold water. Bring to a simmer, then reduce heat to medium low and cook, uncovered, for about 2 hours. Skim off foam that rises to the surface.

Remove chicken pieces to a large bowl and set aside until cool enough to handle and remove the meat from the bones.

Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. (You want at least 10 cups of broth, so if the broth reduced more than that, add additional water + bouillon, to the soup). If time permits, refrigerate stock for a few hours or overnight, so you can skim off any fat (schmaltz) to use to make the matzo balls.

Flavor: Return broth to a pot and add carrots and celery. Taste the broth and season broth with chicken bouillon base, salt and pepper, to taste, as needed to make a flavorful broth.

Make Matzo Balls: In a medium mixing bowl mix eggs and schmaltz (chicken fat) (or oil or melted butter) together with a fork. Add Matzo Meal, salt, pepper, garlic powder, and onion powder and mix until combined. Mix in seltzer water (or broth or water) until well combined. Cover bowl and refrigerate for 30 minutes, or up to overnight.

Form Matzo Balls: Line a baking sheet with parchment paper. Scoop matzo mixture into 15 golf-ball sized portions–about 1 1/2-tablespoon size–and gently, loosely roll into balls. Place on baking sheet. (Tip: wet hands will help keep the batter from sticking to them).

Cook Matzo Balls: Heat a large pot of boiling water. Drop matzo balls into boiling water, cover, reduce heat to a simmer, and cook for 30 minutes, flipping balls once or twice during cooking.

Finish and Serve: When matzo balls are halfway through cooking, start warming the chicken broth. Add cooked matzo balls to the hot broth, along with cooked chicken. Ladle chicken matzo ball soup into bowls and garnish with fresh dill and cracked black pepper.

Make Ahead and Freezing Instructions:

To Make Ahead: I recommend making matzo ball soup over the course of 2 days. Day 1: make the broth and the matzo ball dough. Day 2: cook matzo balls and finish soup.

To Freeze: Freeze soup broth (without matzo balls) in a freezer safe bag or container for up to 3 months. To freeze matzo balls (cooked or uncooked) but them in a single layer on a lined baking sheet and “flash freeze” for 1 hour. Then place them in a freezer safe container and freeze for up to 3 months. Matzo balls can be added to soup and simmered until cooked/warmed without the need to be thawed.

Print

Matzo Ball Soup

This easy Matzo Ball Soup recipe is healthy, flavorful, and served with homemade matzo balls. The broth and matzo balls can be made ahead of time, and both are freezer friendly.

Course Soup

Cuisine Jewish

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Refrerigerate 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 5

Calories 639kcal

Author Lauren Allen

Cost 20

Ingredients

Broth:

• 1 whole chicken* , cut into pieces
• 3 ribs celery , with leaves, cut into chunks
• 3 large carrots , cut into chunks
• 2 medium onions , cut into chunks
• 2 bay leaves
• 1/2 bunch fresh chopped parsley , about 10 sprigs
• 1 teaspoon whole peppercorns
• 1 Tablespoon kosher salt
• better than bouillon chicken flavor base , to taste, as needed

Matzo Balls:

• 4 large eggs
• ¼ cup schmaltz* , or use vegetable oil or melted butter
• 1 cup matzo meal* , Manischewitz brand
• 2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ cup seltzer water or club soda* , or Chicken Broth or water

Soup:

• 2 ribs celery , diced
• 2 medium carrots , diagonally sliced
• 1 clove garlic , minced
• salt and pepper , to taste
• 2 Tablespoons chopped fresh dill , for garnish

US Customary – Metric

Instructions

• Make Broth: (Can be made ahead*) Add chicken to an 8-quart or larger stock pot. Add celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover the ingredients with about 3.5 quarts (14 cups) cold water. Bring to a simmer, then reduce heat to medium low and cook, uncovered, for about 2 hours. Skim off foam that rises to the surface.
• Remove chicken pieces to a large bowl and set aside until cool enough to handle and remove the meat from the bones.
• Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. (You want at least 10 cups of broth, so if the broth reduced more than that, add additional water + bouillon, to the soup). Return hot broth to the pot and add carrots and celery.
• If time permits, refrigerate the stock for a few hours or overnight, until you can skim off any fat (schmaltz) that rises to the top. We use the schmaltz in the matzo balls, but oil or melted butter could be substituted.
• Taste and season broth, as needed, with chicken bouillon base, salt and pepper, to make a flavorful broth.
• Matzo Ball dough: (can be made ahead*). In a medium mixing bowl mix eggs and schmaltz/chicken fat (or oil or melted butter) together with a fork. Add Matzo Meal, salt, pepper, garlic powder, and onion powder and mix until combined. Mix in seltzer water (or broth or water) until well combined. Cover bowl and refrigerate for 30 minutes or up to overnight.
• Form Matzo Balls: Line a baking sheet with parchment paper. Scoop matzo mixture into 15 golf-ball sized portions (about 1 1/2-tablespoon size) and gently/loosely roll into balls (don’t densely roll them). Place on baking sheet. (Tip: wet hands will help keep the batter from sticking to them).
• Cook Matzo Balls: Heat a large pot of boiling water. Drop matzo balls into boiling water, cover, reduce heat to a simmer, and cook for 30 minutes, flipping balls once or twice during cooking.
• Finish and Serve: When matzo balls are halfway through cooking, warm the pot of chicken broth. Add cooked matzo balls and shredded chicken to the soup. Ladle into bowls and garnish with fresh dill and cracked black pepper.

Video

Notes

Serves 5 (3 matzo balls + 2 cups broth)

Pro Tip: I recommend making matzo ball soup over the course of 2 days. Day 1: make the broth and the matzo ball dough. Day 2: cook matzo balls and finish soup.

Chicken: You could use 3lbs of chicken pieces, like bone-in thighs, legs, breasts.

Matzo Meal: We recommend the Manischewitz brand. Do not use matzo ball “mix”. 

Schmaltz: If time permits, refrigerate homemade chicken stock overnight to allow the rendered chicken fat (schmaltz) from the stock to rise to rise to the top and harden. Scrape it off to use in the matzo balls. Or, use melted butter or oil.

Seltzer: Using seltzer or club soda will make fluffier matzo balls, but broth or water will also work.

Freezing Instructions: Freeze soup broth (without matzo balls) in a freezer safe bag or container for up to 3 months. To freeze matzo balls (cooked or uncooked) place them in a single layer on a lined baking sheet and “flash freeze” for 1 hour. Then add them to a freezer safe container and freeze for up to 3 months. Boil matzo balls as instructed and then add to broth, or add cooked matzo balls to the broth and cook until warmed through.

Nutrition

Calories: 639kcal | Carbohydrates: 37g | Protein: 37g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 254mg | Sodium: 2569mg | Potassium: 807mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12366IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 4mg

This easy Moroccan Lentil Soup recipe is packed with vegetables, lentils, and chickpeas. It’s flavorful, healthy, and naturally vegetarian.

Looking for more soup recipes? Try this Clam Chowder, Lasagna Soup, and Creamy Tortellini Soup!

Why I love this recipe:

• Flavor packed – I don’t often crave soup, but I could eat this Lentil Soup every single day. It’s warm, comforting, and packed with flavor. We like to serve it with homemade pita bread or in a bread bowl.
• Healthy – Packed with vegetables and protein, the best lentil soup recipe will leave you energized and feeling great.
• Vegetarian – It’s naturally vegetarian, and high protein. Here are all my Vegetarian recipes.

How to make Lentil Soup:

Sauté Vegetables: Add olive oil to a pot over medium heat. Once hot, sauté onion for 5 minutes. Add carrots, celery, garlic, and ginger and sauté a few more minutes.

Simmer: Add lentils, chickpeas, tomatoes, spices and vegetable broth. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 30-35 minutes, or until lentils are tender.

Thicken: Use an immersion blender to puree the soup just a little bit, to add a thick and creamy texture (or blend half of the soup in a food processor or blender). Stir in vinegar and season with salt and pepper, to taste.

Serve this traditional lentil soup recipe garnished with fresh chopped cilantro, crushed red pepper flakes then feta cheese.

Make Ahead and Freezing Instructions:

To Make Ahead: Chop the veggies in the morning to help this soup come together even quicker. Store leftovers in the fridge for up to 5 days, making it a great meal prep soup!

To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to three months. Thaw in the fridge before reheating on the stove.

Print

Moroccan Lentil Soup

This easy Lentil Soup recipe is packed with vegetables, lentils, and chickpeas. It's flavorful, healthy, and naturally vegetarian and vegan.

Course Main Course

Cuisine international

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 355kcal

Author Lauren Allen

Cost 12

Ingredients

• 2 Tablespoons olive oil
• 2 medium yellow onions , chopped
• 4 cloves garlic , minced
• 1 teaspoon freshly grated ginger
• 2 carrots , diced, about 1 ¼ cups
• 2 ribs celery , chopped about 1 ¼ cups
• 1 cup dry lentils , brown or red
• 1 15 oz can garbanzo beans , drained
• 1 14.5 oz can petite diced tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• ½ teaspoon sweet paprika (or regular)
• 6 cups low-sodium vegetable broth
• 1 Tablespoon balsamic vinegar
• salt and freshly ground black pepper , to taste

Garnish:

• 6 oz feta cheese crumbles
• 1 cup fresh cilantro , chopped
• crushed red pepper flakes
• pita bread , optional, for serving with

US Customary – Metric

Instructions

• Sauté veggies: Add olive oil to a pot over medium heat. Once hot, sauté onion for 5 minutes. Add carrots, celery, garlic, and ginger and sauté a few more minutes.
• Add lentils, chickpeas, tomatoes, spices and vegetable broth. Bring to a boil, stirring occasionally, then reduce heat and simmer for about 30-35 minutes, or until lentils are tender.
• Thicken: Use an immersion blender to puree the soup just a little bit, to add a thick and creamy texture (or blend half of the soup in a food processor or blender).
• Stir in vinegar and season with salt and pepper, to taste.
• Garnish with fresh chopped cilantro, crushed red pepper flakes and feta cheese when serving. Serve with pita bread, if desired.

Video

Notes

Yield: about 8 cups. Serving size: 1 ⅓ cups

Make Ahead Instructions: Chop the veggies in the morning to help this soup come together even quicker. Store leftovers in the fridge for up to 5 days, making it a great meal prep soup!

Freezing Instructions: Allow to cool completely then place in a freezer safe container and freeze for up to three months. Thaw in the fridge before reheating on the stove.

To make it Vegan: the lentil soup is naturally vegan, just leave off the feta cheese topping.

Nutrition

Calories: 355kcal | Carbohydrates: 44g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 1512mg | Potassium: 756mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4452IU | Vitamin C: 14mg | Calcium: 239mg | Iron: 5mg

This easy Roasted Cauliflower Soup recipe is about to take the place as your go-to soup! It’s creamy, flavorful, and so comforting on a chilly day.

Looking for more soup recipes? Try Creamy Tortellini Soup, Broccoli Cheese Soup, Corn Chowder, or Roasted Tomato Soup!

Why I love this recipe:

• Flavorful – The process of roasting the cauliflower and garlic brings such a delicious flavor to this soup!
• Creamy – We love the ultra smooth texture and flavor of this roasted cauliflower and garlic soup. It’s perfect on a cold day served with crusty bread or in a bread bowl.
• Veggie First – There’s a whole head of cauliflower is in this soup, and I appreciate comfort food that’s meatless. (Here are more vegetarian meal ideas).

How to make Roasted Cauliflower Soup:

Prep Cauliflower and Garlic: Remove core and leaves then cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.

Remove the papery leaves from the bulb of garlic, leaving the skin and leaving it as a whole bunch. Cut ¼ inch from the top of the cloves then drizzle olive oil on the exposed garlic cloves so it drips down the inside. Place whole bulb inside a piece of aluminum foil then seal closed. Place on baking sheet next to cauliflower.

Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.

Make Soup: Melt butter in a large soup pot then add onion and cook for 5 minutes. Add roasted cauliflower then press the garlic cloves to squeeze the roasted garlic into the pot. Pour in chicken stock and thyme, cover, then cook for 15 minutes.

Blend: Ladle easy cauliflower soup into a blender and blend until smooth. Return to pot then add a little more stock, if it’s too thick. Stir in cream and nutmeg then season with additional salt and pepper, to taste.

Serve: Garnish with a pinch of cheddar cheese and chives and serve with crusty bread.

Make Ahead and Freezing Instructions:

To Make Ahead: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.

To Freeze: Let cool completely then store in a freezer safe bag or container for up to 2 months.Thaw overnight in the fridge.

You May Also Like:

• Chickpea Curry
• Bulgur Salad
• Potato Leek Soup
• Buddha Bowl
• Sun-dried Tomato Pasta
• Veggie Wrap
• Lentil Salad

Print

Roasted Cauliflower Soup

This easy Roasted Cauliflower Soup recipe is about to take the place as your go-to soup! It's creamy, flavorful, and so comforting on a chilly day.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 214kcal

Author Lauren Allen

Cost 6

Ingredients

Cauliflower:

• 1 head cauliflower (about 2lb)
• 1 head garlic
• 3 Tablespoons olive oil , divided
• ½ teaspoon kosher salt
• ¼ teaspoon fresh cracked black pepper

Soup:

• 2 Tablespoons butter
• 1 onion , large, diced
• 4 cups vegetable broth , or chicken broth
• 1/2 cup heavy whipping cream
• 1/4 tsp ground nutmeg
• 2 teaspoons fresh thyme , chopped
• salt and freshly ground black pepper , to taste
• 1 pinch crushed red pepper flakes

Garnish:

• shredded cheddar cheese , freshly grated
• chives , chopped
• heavy whipping cream , extra drizzle

US Customary – Metric

Instructions

• Prep Cauliflower: Remove core and leaves and cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.
• Prep Garlic: Remove the outer most papery leaves from bulb of garlic, leaving the skin, and leaving them in a whole bulb bunch. Use a sharp knife to cut ¼ inch from the top of the cloves, to expose them. Drizzle 1 tablespoon olive oil right onto the exposed garlic cloves so it drips down inside the bulb of garlic. Place the whole bulb inside a piece of aluminum foil and seal closed. Place on baking sheet next to cauliflower.
• Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.
• Make Soup: Melt butter in a large soup pot. Add onion and cook for 5 minutes. Add roasted cauliflower, and press the garlic cloves to squeeze the roasted garlic into the pot. Add chicken stock and thyme, cover, and cook for 15 minutes.
• Blend: Ladle soup into a blender and blend until smooth. Return to pot. Add a little more stock, if it’s too thick. Stir in cream and nutmeg and season with additional salt and pepper, to taste.
• Serve: Garnish soup with a pinch of cheddar cheese and chives. Serve with toasted crusty bread.

Notes

Make Ahead Instructions: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.

Freezing Instructions: Let cool completely then store in a freezer safe bag or container for up to 2 months. Let thaw overnight in the fridge.

Nutrition

Calories: 214kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1322mg | Potassium: 509mg | Fiber: 4g | Sugar: 6g | Vitamin A: 733IU | Vitamin C: 75mg | Calcium: 58mg | Iron: 1mg

This homemade Clam Chowder recipe is thick and creamy and loaded with delicious clams, veggies and potatoes. Pair it with a bread bowls and it’s easily one of my favorite soups!

Looking for more soup recipes? Try my Chicken Noodle Soup, Corn Chowder, or Creamy Zuppa Toscana!

What I love about this chowder:

• Restaurant Quality: I kid-not that this Clam Chowder is better than I’ve had at most restaurants, and it’s much healthier and less expensive made from home.
• Comfort Meal: It’s the coziest meal on a cold day, especially served with a slice of artisan bread, or inside a bread bowl.
• Make Ahead – I love that I can make the entire thing in the morning and heat it up for dinnertime. It makes great leftovers, too.

How to make Clam Chowder:

Drain Clams, adding juice from the cans to a large stock pot. Set clams aside.

Cook Potatoes: Add chicken broth and diced potatoes to the pot. Bring to a simmer, add bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.

Sauté Veggies: In a separate skillet, heat butter and olive oil over medium heat until the butter is melted. Add onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.

Thicken: Stir in flour and cook for 30 seconds. Gradually stir in milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes. 

Combine creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

Serve this easy clam chowder recipe in a homemade bread bowl or with a slice of artisan bread and a fresh salad. Enjoy!

Make Ahead and Freezing Instructions:

To Make Ahead: The vegetables can all be chopped ahead of time to make dinner time even quicker, or make the entire creamy clam chowder ahead of time and store in refrigerator until ready to eat.

To Freeze: I generally do not freeze soups with potatoes in them because the potatoes can get soft and mushy (however, some people don’t mind). Creamy soups can also have a slightly different texture once thawed.

Print

Clam Chowder

This homemade Clam Chowder recipe is thick and creamy and loaded with delicious clams, veggies and potatoes.

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 337kcal

Author Lauren Allen

Cost 15

Ingredients

• 4 6.5 ounce cans chopped clams
• 1 cup low-sodium chicken broth
• 1 1/2 pounds Russet potatoes , peeled and diced (about 3 medium potatoes)
• 3 bay leaves
• 4 Tablespoons butter
• 2 Tablespoons olive oil
• 1 medium yellow onion
• 3 ribs celery (about 1 cup), diced
• 1/2 red bell pepper , diced
• 1/2 green bell pepper , diced
• 2 cloves garlic , finely minced
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 cup half and half
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 Tablespoon red wine vinegar

US Customary – Metric

Instructions

• Drain the clams, adding the juice from the cans to a large stock pot. Set the clams aside.
• Add chicken broth and diced potatoes to the pot (the liquid should just barely cover the potatoes). Bring to a simmer, add the bay leaf, and cook until the potatoes are barely fork tender, about 5-6 minutes.
• While the potatoes cook, in a second pot, heat the butter and olive oil over medium heat until the butter is melted. Add the onions, celery, bell peppers and garlic and cook until tender, about 4-5 minutes.
• Stir in the flour and cook for 30 seconds. Gradually stir in the milk and half and half, whisking as you add them to break up any clumps of flour. Bring mixture to a simmer and cook until the thickened, about 5 minutes.
• Stir the creamy mixture into the potatoes. Stir in the salt, pepper, vinegar, and reserved clams. Cook for 5 more minutes.

Video

Notes

Make Ahead Instructions: The vegetables can all be chopped ahead of time to make dinner time even quicker, or make the entire soup ahead of time and store in refrigerator until ready to eat.

Freezing Instructions: I generally do not freeze soups with potatoes in them because the potatoes can get soft and mushy (however, some people don’t mind). Creamy soups can also have a slightly different texture once thawed.

Nutrition

Calories: 337kcal | Carbohydrates: 36g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 524mg | Potassium: 759mg | Fiber: 3g | Sugar: 6g | Vitamin A: 887IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 2mg

I originally shared this recipe November 2018. Updated October 2021 and October 2023.