EATIPID

Eat Smart. Spend Less

Soup

Explore Healthy Soup Menu — a collection of simple, nutritious, and affordable soup dishes made for busy students. Easy to cook, budget-smart, and full of flavor.

Macaroni

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 medium white or yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 cup diced carrots (about 2 medium)
  • 1 tablespoon patis (fish sauce), like Red Boat
  • 1 cup (8 ounces) dry pasta, like elbow macaroni
  • 1 cup (5.5 ounces) diced or shredded cooked chicken
  • 2 (32-ounce) cartons chicken stock
  • Kosher salt, to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/4 cup milk

Directions:

Step 1: In a large pot (6 quarts or larger) over medium heat, add the oil. Sauté the onion, garlic, celery, and carrot until soft and fragrant, about 3 minutes. Add the fish sauce and stir.

Step 2: Add the pasta and chicken and stir to combine. Add the chicken stock. Increase the heat to medium-high and bring to a simmer, then cover and reduce the heat and let cook until the macaroni is tender, about 10 minutes.

Step 3: Season with salt and pepper to taste. Turn off the heat and add the milk (this will help prevent curdling). Stir so that all ingredients combine well. Serve piping hot in individual soup bowls.

Mushroom

INGREDIENTD

  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 4 ounces crimini mushrooms, chopped
  • 4 ounces white button mushrooms, chopped
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • ¼ teaspoon fine sea salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • Sliced sautéed mushrooms for garnish, optional
  • Chopped parsley for garnish, optional

Directions:

Step 1: Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.

Step 2: Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.

Step 3: Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.

Step 4: Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

Tomato

INGREDIENTS

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 large garlic cloves, peeled and crushed
  • 2 (28-ounce) cans whole peeled tomatoes (such as San Marzano Peeled Tomatoes)
  • 1 cup water
  • 1 tablespoon sugar
  • ¼ teaspoon celery seed
  • ¼ teaspoon dried oregano
  • 1 pinch red pepper flakes
  • salt and ground black pepper

Directions

Step 1: Gather all ingredients

Step 2: Heat butter and olive oil in a large saucepan over medium-low heat. Cook the onion and garlic until the onion is soft and translucent, about 5 minutes.

Step 3: Add tomatoes, water, sugar, celery seed, oregano, red pepper flakes, salt, and pepper. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.

Step 4: Remove from heat and purée with an immersion blender. Reheat soup until warm and season with salt and pepper.