Soup Recipes Bon Appetit

When it comes to comfort food, few things beat a warm bowl of soup on a cold winter day. And if you're looking for the ultimate soup experience, look no further than Bon Appétit. This iconic food publication is renowned for its creative and delicious recipes, and that reputation extends to its soups as well. One of the keys to making amazing soups is to focus on the texture. Puréed soups, in particular, can be a huge hit or miss depending on how well they're executed. Fortunately, Bon Appétit has some great tips for making sure your puréed soups turn out perfectly every time. First and foremost, you want to make sure you're starting with the right ingredients. Bon Appétit recommends using starchy vegetables like potatoes or butternut squash to give your soup a creamy, luxurious texture without having to add cream. You'll also want to make sure you're cooking your ingredients until they're nice and soft. This will make it easier to get a smooth, silky texture when you purée the soup. Once you've got your ingredients cooked and ready to go, it's time to start blending. Bon Appétit suggests using an immersion blender if you have one, since it will allow you to blend the soup right in the pot. If you don't have an immersion blender, a regular blender will work just fine - just be sure to work in batches, and be careful not to overfill the blender. As you're blending, you'll want to make sure you're paying attention to the texture of the soup. If it's looking a little thick, you can thin it out with more stock or water. If it's looking too thin, you can thicken it up with some cooked rice or a little bit of cream. And don't be afraid to season your soup to taste - a little salt and pepper can go a long way towards bringing out the flavors. With that in mind, let's take a look at one of Bon Appétit's most popular soup recipes: Creamy Tomato Soup. This recipe is perfect for a cozy night in, and it's easy to whip up using just a few simple ingredients. To start, you'll need: - 2 tablespoons olive oil - 1 medium onion, chopped - 4 garlic cloves, minced - 2 teaspoons smoked paprika - 1 teaspoon dried oregano - 2 28-ounce cans whole peeled tomatoes - 1 cup chicken or vegetable broth - 1/2 cup heavy cream - Kosher salt and freshly ground black pepper To make the soup: 1. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. 2. Add the smoked paprika and oregano, and stir to combine. 3. Add the canned tomatoes (including their juices) and the broth, and bring to a simmer. 4. Reduce the heat to low and let the soup simmer for about 20 minutes, or until the tomatoes have broken down and everything is nice and soft. 5. Turn off the heat and let the soup cool for a few minutes. 6. Using an immersion blender, blend the soup until it's nice and smooth. (If you're using a regular blender, let the soup cool completely before blending in batches.) 7. Return the blended soup to the pot and stir in the heavy cream. 8. Season with salt and pepper to taste. For best results, serve the soup hot with a crusty loaf of bread and a sprinkle of fresh herbs on top. And if you have any leftovers, don't worry - this soup will keep in the fridge for several days, and it also freezes well. So if you're looking for a delicious, comforting soup recipe, look no further than Bon Appétit. With their expert tips and mouth-watering recipes, you're sure to create a soup that will warm your heart and soul.

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