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Creamy Soup

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Mulligatawny Soup

by Chef
written by Chef

A hearty, spiced soup with Indian roots and British colonial influence, Mulligatawny blends lentils, veggies, chicken, and curry spices into a warm, comforting bowl perfect for cooler days.

Origin Mulligatawny Soup

Originally derived from South Indian cuisine, the name “Mulligatawny” comes from Tamil words meaning “pepper water.” The British adapted it during colonial times into a rich soup with meat, rice, and vegetables, making it a cross-cultural classic.

What I Love About This Recipe

It’s rich, aromatic, and deeply satisfying — like chicken curry in soup form. The addition of apples and coconut milk gives it a unique sweet and savory balance, making every spoonful layered and exciting.

Also Read : Pork Wonton Soup

Mulligatawny Soup
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Mulligatawny Soup

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 2 tbsp butter or oil

  • 1 medium onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 2 cloves garlic, minced

  • 1 apple, peeled and diced

  • 1 tbsp curry powder

  • ½ tsp ground cumin

  • ½ tsp turmeric (optional)

  • 1 cup cooked, shredded chicken

  • ½ cup red lentils or cooked rice

  • 4 cups chicken broth

  • 1 cup coconut milk

  • Salt and pepper to taste

  • Fresh cilantro or parsley, for garnish

  • Lemon wedges, for serving (optional)

Directions

  • In a large pot, heat butter or oil over medium heat. Sauté onion, carrots, and celery for 5–6 minutes until softened.
  • Add garlic, diced apple, curry powder, cumin, and turmeric. Cook for 2–3 minutes until fragrant.
  • Stir in lentils (or rice), chicken, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
  • Stir in coconut milk and season with salt and pepper. Simmer for 5 more minutes.
  • For a smoother texture, blend part of the soup using an immersion blender (optional).
  • Garnish with fresh herbs and serve with lemon wedges if desired.

Notes

  • For a vegetarian version, omit chicken and use veggie broth and extra lentils.
  • Adjust curry powder based on heat preference.
  • Leftovers taste even better the next day as flavors develop.
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Soup

Tomato Gorgonzola Soup

by Chef
written by Chef

Tomato Gorgonzola Soup is a rich and creamy dish that blends the tangy sweetness of tomatoes with the bold, slightly pungent flavor of Gorgonzola cheese. This comforting soup is perfect for chilly days and pairs beautifully with crusty bread or a grilled cheese sandwich.

Origin Tomato Gorgonzola Soup

This soup is inspired by classic Italian flavors, as both tomatoes and Gorgonzola cheese are staples in Italian cuisine. Gorgonzola, a type of blue cheese, originates from Northern Italy and has been used in soups, sauces, and pasta dishes for centuries.

What I Love About This Recipe

The combination of tangy tomatoes and creamy, slightly sharp Gorgonzola creates an incredibly comforting and flavorful soup. It’s easy to make, requires minimal ingredients, and is a great way to elevate a simple tomato soup into something more indulgent. The texture is smooth and velvety, and the flavors get even better the next day!

Also Read : Creamy Tomato Bean Soup

Tomato Gorgonzola Soup
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Tomato Gorgonzola Soup

Recipe by RecipeWikki
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

227

kcal

Ingredients

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (28 oz) crushed tomatoes

  • 2 cups vegetable broth

  • 1 teaspoon dried basil

  • ½ teaspoon dried oregano

  • ½ teaspoon salt (adjust to taste)

  • ¼ teaspoon black pepper

  • ½ cup heavy cream

  • 4 oz Gorgonzola cheese, crumbled

  • Fresh basil or parsley for garnish

Directions

  • Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
  • Add minced garlic and sauté for another 30 seconds until fragrant.
  • Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper. Stir well and bring to a simmer.
  • Cover and let the soup cook for about 15 minutes, stirring occasionally.
  • Reduce the heat to low, then stir in the heavy cream and crumbled Gorgonzola cheese. Stir until the cheese is fully melted and incorporated.
  • Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
  • Taste and adjust seasoning if needed.
  • Serve hot, garnished with fresh basil or parsley, and enjoy with a slice of crusty bread.

Notes

  • Add a pinch of red pepper flakes for a subtle heat boost.
  • If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.
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Recipes

Creamy Italian White Bean Soup

by Chef
written by Chef

A hearty and comforting Italian-inspired soup made with creamy white beans, aromatic herbs, and a rich, velvety broth. This dish is packed with protein, fiber, and classic Mediterranean flavors, making it a satisfying nourishing meal.

Origin Creamy Italian White Bean Soup

White bean soups have been a staple in Italian cuisine for centuries, often found in rustic Tuscan and Roman kitchens. Traditionally made with cannellini or Great Northern beans, these soups highlight simple yet rich flavors using fresh herbs, olive oil, and slow-simmered broths.

What I Love About This Recipe

This soup is incredibly creamy without needing heavy cream, thanks to blended white beans. It’s a perfect balance of comfort and nutrition, filling yet light. Plus, it’s a one-pot dish that’s easy to make with pantry staples.

Also Read : Mint Chicken

Creamy Italian White Bean Soup
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Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

50

minutes
Calories

245

kcal

Ingredients

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 4 cups vegetable broth (or chicken broth for a richer flavor)

  • 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • ½ tsp red pepper flakes (optional, for heat)

  • Salt and black pepper to taste

  • 1 cup baby spinach or kale, chopped

  • ½ cup grated Parmesan cheese (plus more for garnish)

  • ½ cup milk or cream (optional for extra richness)

  • Juice of ½ lemon (for brightness)

Directions

  • Heat olive oil in a large pot over medium heat.
  • Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
  • Add white beans, broth, oregano, thyme, red pepper flakes, salt, and black pepper.
  • Simmer for 15 minutes, allowing flavors to meld.
  • Blend half the soup with an immersion blender (or transfer half to a blender) for a creamy texture while keeping some chunks.
  • Stir in spinach or kale and cook until wilted.
  • Add Parmesan cheese, milk/cream (if using), and lemon juice. Stir well.
  • Serve hot, garnished with extra Parmesan and a drizzle of olive oil.

Notes

  • For a vegan version, omit Parmesan and use coconut milk or cashew cream.
  • Add crispy pancetta or sausage for extra flavor.
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