Keep Your Body Warm with Steaming Soups

MATTHEW DUSETTE

Staff Writer

Fall is the best season because of the changing of the leaves from green to brown. Fall also has two great holidays like Halloween and Thanksgiving. Most importantly, fall is the season of soups. There is nothing quite like the feeling of curling up next to a roaring fire with a nice book and a piping hot bowl of soup. If you are unfamiliar with the feeling, here are some delicious family recipes for you to try.

Tomato Soup. Pairs nicely with a grilled cheese sandwich.

Ingredients (serves eight people)

  • 4 tablespoons (½ stick) unsalted butter, plus ½ cup (1 stick) at room temperature, divided
  • 1 medium red onion, chopped
  • Kosher salt, freshly ground pepper (to taste)
  • 2 tablespoons of tomato paste
  • 2 28-oz. cans of crushed fire-roasted tomatoes
  • 4 cups of vegetable broth
  • 2 sprigs of thyme
  • 1 bay leaf
  • 2 tablespoons of sugar
  • ½ cup of heavy cream

Preparation

  • Heat butter in a medium pot over medium heat.
  • Add onion and cook, stirring often, until softened and lightly browned around the edges. Should take 8 to 10 minutes.
  • Season with salt and pepper to your taste. Add tomato paste and cook, stirring to coat the onions. Cook until tomato paste is slightly darkened in color, about 2 minutes.
  • Add canned tomatoes, vegetable broth, thyme, bay leaf, and sugar and bring to a simmer.
  • Season with salt and pepper and cook until flavors are blended. Should take 35–40 minutes.
  • Remove from heat and stir in cream. Remove thyme stems and bay leaf and let cool slightly. Working in batches, purée in a blender until smooth. Pour into bowls and serve.

New England Clam Chowder

Ingredients (serves 10)

  • 8 of pounds cherrystone clams, scrubbed
  • 1 tablespoon of unsalted butter
  • 8 ounces of bacon, cut into 1/2-inch pieces
  • 2 celery stalks, minced
  • 1 large onion, minced
  • 1 garlic clove, minced
  • 2 1/2 of pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
  • 1 tablespoon of chopped fresh thyme
  • 1 bay leaf
  • 2 tablespoons of cornstarch
  • 2 cups of heavy cream
  • Kosher salt, freshly ground pepper
  • Chopped fresh chives

Preparation

  • Clams and broth can be made 1 day ahead. Cover separately and chill. Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled.
  • Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
  • Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. Bring base to a simmer before continuing.
  • Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ brininess varies), and pepper.
  • Divide chowder among bowls. Garnish with chives and oyster crackers.
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