5 Hearty Soups Perfect for Rainy Nights

Feeling under the weather? Perfect for rainy nights. Try these recipes to chase the sniffles away. You can also make it ahead of time and just heat it up when you need a bowlful of comfort.

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1.  Chicken and Smoky Sausage Corn Chowder



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1 tablespoon vegetable oil
2 pieces chorizo (or any smoked sausage), cubed
1 medium white onion, chopped
1/2 cup cubed chicken breast
3 cups water
1/2 cup milk
1 large potato, cubed
1 medium carrot, cubed
1 cup corn kernels
1/2 teaspoon cornstarch
salt and pepper, to taste


1. Heat oil in a medium pot. Cook chorizo until fat is rendered. Add onions; saute until translucent.
Add chicken; cook for 10 minutes.

2. Add water and milk; allow to boil for 5 minutes. Add potato, carrot, and corn kernels.

3. Set aside 2 tablespoons of the liquid in a small bowl. Mix in cornstarch until it dissolves; add mixture back to the pot. Let chowder simmer until thick, about 15 minutes.


2.  Sweet Potato Soup


No cream needed! This tasty soup has a sweet flavor and a naturally creamy texture you’ll love.


1 1/2 tablespoons vegetable oil
1 cup chopped celery
1/2 cup chopped white onions
1/2 kilo sweet potatoes (Taiwan or orange variety), peeled and sliced into cubes
3 cups chicken or vegetable stock
1 bay leaf
1/2 teaspoon dried basil
1/4 teaspoon salt
herbed croutons or coated nuts (such as Nagaraya), for topping
1.  Heat oil in a heavy-bottomed pot. Saute celery and onions until tender and fragrant.
2. Add sweet potatoes and cook for 1 to 2 minutes. Add the rest of the ingredients and bring to a boil.
3. Turn down heat to medium-low. Simmer for 25 to 30 minutes or until sweet potatoes are tender.
4. Discard bay leaf. Let cool for a few minutes. Blend soup in batches until smooth using a blender.
5. Return soup to the pot and bring to a boil. Divide among serving bowls and top with croutons or nuts.


3.  Grilled Tomato Soup


A very clever idea for leftover tomatoes. Make this tasty, sumptous soup that is high in lycopene and antioxidants. It’s a healthy option for you and your loved ones.


6 plum tomatoes
salt and pepper to taste
1/2 medium onion, sliced
1 teaspoon garlic
1 teaspoon tomato paste
3 tablespoons cream
2 tablespoons olive oil
2 cups chicken stock
1/8 teaspoon caraway seeds
1/8 teaspoon cumin
1 tablespoon grated Parmesan cheese
1 tablespoon white wine
1 tablespoon chopped cilantro leaves and stems


Cut tomatoes in half. Season with salt and pepper. Grill until charred. Set aside.

In a pan, sauté onions, garlic, and grilled tomatoes until tomatoes are wilted and almost crushed. Add the tomato paste and cream.

Add the rest of the ingredients except the cilantro. Simmer for 20 to 30 minutes.

Add cilantro and blend into a fine liquid.

Strain back into the pan and adjust seasoning. Serve.

Creamy tip:  If you prefer a creamier soup, simply add 3/4 cup cream instead to give it the richness you like. Add some cayenne pepper for a kick.


4.  Cream of Broccoli


If you don’t have  broccoli, you can use other healthy vegetables such as carrots, pumpkin, or spinach, it will work just as well.


5 tablespoons butter,  divided
1 clove garlic, minced
1 medium-sized onion,  chopped
1 stalk celery, chopped
4 cups chicken stock
4 cups chopped broccoli
3 tablespoons flour
2 cups milk
1/2 cup grated quick melting  cheese
salt and pepper, to taste
grated Parmesan cheese
and minced parsley, for  garnish


1  In a pot, melt 2 tablespoons butter. Sauté garlic, onions, and celery until vegetables are tender.

Add chicken stock and  broccoli. Cover and simmer for  10 minutes or until broccoli is tender. Remove from heat.

Transfer soup to a blender. Purée until smooth; set aside.

In the same pot, melt  remaining butter and stir in flour. Cook for 2 minutes.  Add milk and bring to a boil. Simmer until thick and bubbly.

Add puréed soup and cheese. Stir until cheese is melted. Season with salt and pepper. Garnish with Parmesan cheese and parsley, if desired.


5.  Creamy Vegetable Soup



1 1/2 tablespoons vegetable oil
1/2 onion, diced
1/4 cup sayote, julienned
1/4 cup carrots, julienned
1/4 cup potatoes, julienned
1/4 cup red bell pepper, julienned
3 cups chicken stock
salt and pepper, to taste
1 cup fresh milk
1 bunch chopped spinach leaves


In a pan, heat oil and sauté onions until  translucent. Add sayote,  carrots, potatoes, and bell  peppers.

Add chicken stock. Season with salt and pepper.

When vegetables are cooked, add milk and chopped spinach. Simmer for 2 minutes, then serve.

Tip: Should you prefer a chicken noodle soup, Add shredded roast chicken and cooked macaroni noodles.

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