📝 Ingredients:

• 3 lbs roma tomatoes, halved
• 1 large onion, quartered
• 6 garlic cloves
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Croutons for serving

👨‍🍳 Instructions:

1. Preheat oven to 400°F (200°C)
2. Arrange tomatoes, onion, and garlic on baking sheet
3. Drizzle with olive oil, season with salt and pepper
4. Roast for 30 minutes until caramelized
5. Transfer roasted vegetables to large pot
6. Add broth, tomato paste, and basil, simmer 10 minutes
7. Blend until smooth with immersion blender
8. Stir in cream, adjust seasoning, serve with croutons

📝 Ingredients:

• 1 whole chicken (3-4 lbs) or 2 lbs chicken pieces
• 10 cups water
• 4 carrots, sliced
• 4 celery stalks, sliced
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 oz egg noodles
• 2 bay leaves
• Fresh thyme and parsley
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Place chicken in large pot with water, bring to boil
2. Skim foam, add bay leaves, reduce heat and simmer 45 min
3. Remove chicken, shred meat, discard bones and skin
4. Strain broth and return to pot
5. Add carrots, celery, onion, and garlic to broth
6. Simmer until vegetables are tender, about 15 minutes
7. Add noodles and shredded chicken, cook until noodles done
8. Season with salt, pepper, and fresh herbs

📝 Ingredients:

• 1 large butternut squash (about 3 lbs)
• 1 apple, peeled and chopped
• 1 onion, diced
• 3 garlic cloves
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Pepitas for garnish

👨‍🍳 Instructions:

1. Peel and cube butternut squash
2. Sauté onion in butter until soft
3. Add garlic, cook 1 minute
4. Add squash, apple, broth, and spices
5. Bring to boil, then simmer 25-30 minutes until tender
6. Blend until completely smooth
7. Stir in coconut milk and maple syrup
8. Serve garnished with pepitas and a drizzle of cream

📝 Ingredients:

• 4 large onions, thinly sliced
• 4 tablespoons butter
• 1 teaspoon sugar
• 1/2 cup dry white wine
• 6 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 slices crusty bread
• 2 cups Gruyère cheese, shredded
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Melt butter in large pot over medium heat
2. Add onions and cook slowly for 40-45 minutes until deep golden
3. Sprinkle with sugar halfway through to help caramelization
4. Add wine and scrape up brown bits
5. Add broth, thyme, and bay leaf, simmer 20 minutes
6. Ladle soup into oven-safe bowls
7. Top with bread slice and generous cheese
8. Broil until cheese is bubbly and golden

📝 Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (28 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can cannellini beans, drained
• 1 cup small pasta (ditalini)
• 2 cups spinach, Parmesan for serving

👨‍🍳 Instructions:

1. Heat olive oil in large pot over medium heat
2. Sauté onion, carrots, and celery for 5 minutes
3. Add garlic, cook 1 minute more
4. Add tomatoes, broth, and Italian herbs
5. Bring to boil, then simmer 15 minutes
6. Add beans and pasta, cook until pasta tender
7. Stir in spinach until wilted
8. Serve with grated Parmesan and crusty bread

📝 Ingredients:

• 2 cans (13.5 oz) coconut milk
• 2 cups chicken broth
• 1 lb chicken breast, sliced thin
• 3 stalks lemongrass, bruised
• 2-inch piece galangal or ginger, sliced
• 8 oz mushrooms, sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• Thai chili peppers to taste
• Fresh cilantro for garnish

👨‍🍳 Instructions:

1. Combine coconut milk and broth in large pot
2. Add lemongrass and galangal, bring to simmer
3. Simmer 10 minutes to infuse flavors
4. Add chicken and mushrooms, cook 8-10 minutes
5. Add fish sauce and chilies
6. Remove from heat, stir in lime juice
7. Remove lemongrass and galangal pieces
8. Serve garnished with cilantro and extra lime