How is it mid October already? Oh, right, first there was our jump into October Unprocessed, then Thanksgiving, and just last weekend, Blissdom Canada in Toronto. The month tends to fly by when one is busy.
After four days of conference snacking, hotel food, road food (we drove home from Toronto), and yes, missed meals, I am so ready for some seasonal comfort food and for me that spells S-O-U-P. Another reason to add soup to the weekly menu plan is because the food budget is hurting a little after two high-end (but oh-so-memorable) dinners out at Pangaea and Luma with dear food blogging friends over the weekend.
Yes, it’s time to bring out the Le Creuset French Oven, hit up the market for those incredibly cheap root vegetables, onions, and late-harvest tomatoes and simmer some soup.
Here is a round-up of a few of my favorite recipes, as well as my family recipe for French Onion Soup with a Canadian twist!
Photo by Shaina
Seasonal, Budget-Friendly Soups
This is just a start of all the beautiful soups that can be made with the bountiful produce that can be found at this time of the year. You’re sure to find a recipe that the whole family will love. A bonus? All of these soups freeze very well, so go ahead and make a double batch.
- Butternut Squash and Apple Soup
- Coconut Curried Green Lentil Soup
- Roasted Carrot & Cilantro Soup
- Simple French Lentil Soup with Bacon
Photo by Katie
~For more weekly menu plans, visit Org Junkie.~
Recipe: French Onion Soup – Canadian Style
In this version of French Onion Soup, the sweetness of the onions is enhanced slightly by maple syrup and the soup is given an extra Canadian touch with the addition of our own aged cheddar cheese.
French onion soup should not be rushed. Well, the onion chopping part, yes. Use a food processor or blitz through them with a knife as fast as you can while still maintaining five digits on each hand. But once they are in the pot, brew a pot of tea and read a cookbook or food blog while the onions slowly caramelize and take on that dark brown color.
This soup makes a generous batch, but the onion soup base freezes well, making for a delightful Sunday supper sometime in the future. Also, if you’re not pregnant and have an opened bottle of white wine around, this soup benefits from a generous splash or two added with the stock.
- 3 Tablespoons olive oil
- 3.5 lbs sweet onions such as Vidalia, thinly sliced, about four large
- 2 garlic cloves
- 2 Tablespoons maple syrup
- 2 cups chicken or turkey stock (I had Thanksgiving leftovers)
- 3 cups water
- 2 tsp fresh thyme leaves
- 1 small sprig rosemary
- 2 teaspoons salt
- 1 teaspoon pepper
- 8 slices whole wheat baguette, toasted and buttered
- 2 cups shredded aged Canadian cheddar, such as Perron (or your favorite melting cheese)
- Heat oil in a heavy bottomed pot set over medium-high heat. Add onions and cook, stirring frequently, for about 10 minutes or until they have completely wilted and start to caramelize.
- Reduce heat to medium-low, and cook onions slowly, stirring occasionally for another 20 minutes.
- Add garlic to the onions and cook for a minute or so. Stir in maple syrup. Add the broth, water, thyme and rosemary; bring soup to a boil.
- Reduce heat and simmer for 20 minutes. Season to taste with salt and pepper.
- Preheat top broiler in the oven.
- Divide soup between 6 large or 8 smaller ovenproof bowls or ramekins. Top with toasted baguette slices and cover generously with cheese.
- Broil for 2 to 3 minutes or until cheese melts and lightly browns. Garnish with a sprig of fresh thyme and serve.
This month on our Eat Well, Spend Less series we’re talking about making the most of fall foods. Check out what the other ladies are cooking up!
Frugal Fall Snacks for Hungry Kids :: Life as Mom
Hearty Breakfasts for Cold Mornings :: Food for My Family
Holiday 2011 Grocery Sales & Predictions :: Denver Bargains
Ten Things to Do With Apples :: Kitchen Stewardship
How to Save on Thanksgiving :: Kingdom First Mom
Favorite Fall Recipes :: Good Life Eats
Enjoying Fall’s Bounty of Pumpkins and Squashes :: Tammy’s Recipes
What is your favorite soup to simmer on an autumn day?