4 Make-Ahead Soups for When You Want to Veg Out

Host the new kind of winter party.

From Brooke:
The temperatures are dropping fast. It’s time to get out the sweaters and cozy up inside. It’s easy to hunker down in the winter, opting to watch a movie instead of walking to a new restaurant. But don’t let the cold weather put a damper on your social calendar. The solution is in your own kitchen. Why not invite some friends over for a soup party? It is a great way to enjoy a cozy and casual dinner with friends without the stress of preparing an elaborate feast. Plus, soup is the one dish that can make anyone look like a good cook. Soups are warm, hearty, comforting and hard to mess up! Don't want to use chicken broth? Use vegetable broth. Out of broccoli? Replace with mushrooms. Tired of chicken? Try it with fish. A little broth and a few veggies in the freezer or fridge is all you need to get started. If you have the time to make a double batch, you can freeze some before anyone arrives and defrost later. Here are a few things to keep in mind if you’d like to give a soup party a try:

1. Spice up the variety

Offer two soup choices that highlight different flavor profiles. Pair a spicy chili with a veggie soup or a tomato soup with a white chicken chili. For really large groups, ask other people to bring a soup, too—then let party goers vote on their favorite. Give the winner a bottle of wine or a cookbook.

2. Tempt guests with toppings

Allow everyone to customize their own bowl. Pumpkin seeds, peppers, chopped onions, fresh herbs and goat cheese are all healthy options.

3. Give serving options

Offer two different sizes of bowls to your guests. Smaller bowls or mugs work great for people who might want to try all of the soups. Larger bowls work best for people with a hearty appetite. The casual nature of a soup party means you can serve the soup straight off the stovetop or keep it warm in a crock pot and let people get their own.

4. Send them home with something special

I love to add special touches to dinners at my house. In this case, you might want to offer everyone a copy of the recipe when they leave. 4 Make-Ahead Soups for When You Want to Veg Out

Tasty Tomato Soup

Serves: 4-6
By Brooke Thomas from The Thankful 30 Crock Pot 

Ingredients:

  • 28 ounce can crushed tomatoes
  • 4 cups chicken broth (swap for veggie to make vegan)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can coconut full-fat milk
  • 2 tablespoons butter

Directions:
1. Add tomatoes, chicken broth, oregano, basil, salt and pepper to crock pot. Stir. Cook on high 4-6 hours or low for 8 hours.
2. Add coconut milk and butter and stir well. For a creamier soup, you can blend with an immersion blender.

 

DOWNLOAD RECIPE CARD HERE


4 Make-Ahead Soups for When You Want to Veg Out

Coconut Cream of Broccoli Soup

Serves: 4-6
By Brooke Thomas from The Thankful 30 Crock Pot

Ingredients:
  • 5 cups broccoli florets
  • 1 medium onion, diced
  • 5 stalks celery, diced
  • 2 cloves garlic, diced
  • 2 tablespoons butter
  • 1 tablespoon coconut oil
  • 3 tablespoons coconut flour
  • 1 can coconut milk
  • 1 cup chicken broth (swap for veggie to make vegan)
  • 1 teaspoon salt
  • 2 teaspoons pepper

Directions:
1. Dice onion, celery and garlic and sauté with coconut oil until onions are translucent. Place cooked vegetables in crock pot. Melt the butter.
2. Add coconut flour one tablespoon at a time. Stir constantly using a whisk to ensure there are no lumps. It should look like a thick paste.
3. Add the coconut milk to the paste and stir frequently until thick and creamy. Pour the milk mixture into the crock pot.
4. Add chicken broth and salt and pepper.
5. Add the broccoli to the crock pot.
6. Cover and cook on low for 6-8 hours.

 

DOWNLOAD RECIPE CARD HERE


4 Make-Ahead Soups for When You Want to Veg Out

 

Butternut Squash Soup

Serves: 4-6
By Brooke Thomas from The Thankful 30 Crock Pot 
 
Ingredients:
  • 1 medium butternut squash, peeled and chopped
  • 2 medium apples, peeled, cored and chopped
  • 2 medium carrots, peeled and chopped
  • 1 small onion, chopped
  • 1 clove of garlic, chopped
  • 2 cups organic vegetable broth
  • ½ teaspoon dried sage
  • 1 ½ teaspoons dried thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper 
  • 1 can full-fat coconut milk

Directions:
1. Place all ingredients in the crock pot, except for the coconut milk.
2. Cook on low for 6-8 hours. Add coconut milk and stir.
3. Transfer soup to blend and blend until smooth. You can also use an immersion blender to blend the soup in the crock pot.
4. If you desire a thinner consistency, add more broth or water. Add dried parsley, chives or basil as a topping, if desired.

 

DOWNLOAD RECIPE CARD HERE


4 Make-Ahead Soups for When You Want to Veg Out

Classic 3-Bean Chili

Serves: 4-6
By Brooke Thomas from The Thankful 30 Crock Pot 
 
Ingredients:
  •  lb. grass-fed beef, browned and drained
  • 1 can black beans
  • 1 can white kidney or pinto beans
  • 1 can red kidney beans
  • ½ large onion, chopped
  • 3 cloves garlic, minced
  • 2 8-ounce cans tomato sauce
  • 1 cup organic beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Directions:
1. Brown the beef on the stove. Then, drain.
2. Add in all ingredients to crock pot.
3. Set on low for 8-9 hours.

 

DOWNLOAD RECIPE CARD HERE


For more from Brooke, see her recent columns and visit her online at 360 Your Life. Brooke shares free recipes on her newsletter every month, along with inspiration to help you live healthy and love life! Sign up on her website.

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