Updated: 10/20/2017 3:48 PM | Print Story |  Email

Halloween Inspired Soups

Food Blogger and Cookbook Author, Tonja Engen launched her food and recipe blog called, "Tonja's Table" in 2011. Later, she wrote a book that has a variety of recipes including some Halloween-inspired soups! She shared her delicious Beer Cheese soup that's perfect before a night of Trick or Treating with your family.

 

BEER CHEESE SOUP

INGREDIENTS

  • 1⁄2 pound bacon, cut into 1⁄3-inch dice
  • 2 celery ribs, diced
  • 1 onion, diced
  • 2 carrots, diced
  • 1 bottle (12 ounces) favorite lager (Surly Oktoberfest)
  • 2 cups chicken broth
  • 1⁄2 teaspoon Tabasco sauce
  • 1⁄4 teaspoon cayenne
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard
  • 1 teaspoon each salt and black pepper, plus extra for seasoning
  • 1⁄2 stick (1⁄4 cup) butter
  • 1⁄3 cup flour
  • 2 cups whole milk
  • 4 ounces cream cheese
  • 1 cup shredded Gouda cheese
  • 2 cups shredded Cheddar Jack cheese

INSTRUCTIONS

  1. In a Dutch oven, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon onto paper towels.
  2. Next, add the celery, onion, and carrots to the Dutch oven and cook over moderate heat, stirring, for about 5 minutes until softened.
  3. Add the beer and chicken broth. Bring to a boil and reduce to a lively simmer for 12 minutes.
  4. Next, add the Tabasco, cayenne, Dijon mustard, Worcestershire sauce, dry mustard, salt, and pepper. Reduce heat to low.
  5. Servings: 6 to 8
  6. In a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk over moderate heat, stirring, until lightly browned, about 2 minutes. Gradually stir in the milk, whisking until thick-
  7. ened, 2 to 3 minutes. Remove from the heat and add all the cheeses, stirring until incorporated. Add the cheese mixture to the Dutch oven. Mix well.
  8. Using an immersion blender or regular blender, process soup until smooth. Season with salt and pepper.
  9. Crumble bacon bits on top and serve with pretzel bites or pretzel roles
  10. This soup can be refrigerated overnight. Rewarm it gently and thin it with additional beer or chicken broth

 

TOMATO BASIL SOUP

INGREDIENTS

  • 6 tablespoons olive oil
  • 4 large carrots, peeled and diced
  • 1 large onion, diced
  • 2 teaspoons salt, plus extra for seasoning
  • 2 teaspoons black pepper, plus extra for seasoning
  • 1 tablespoon crushed dried basil
  • 1⁄4 to 1⁄2 teaspoon cayenne
  • 1⁄4 cup gin
  • 3 cans (28 ounces) whole peeled Roma tomatoes
  • 1 quart chicken broth
  • 1⁄2 cup cream or whole milk (optional)

INSTRUCTIONS

  1. In a large saucepan, heat the olive oil over medium-high heat. Add carrots, onion, salt, and pepper, and cook until they begin to soften, about 10 minutes; then add basil and cayenne, and cook until vegetables are completely soft, about 5 minutes more.
  2. Add gin and reduce for 2 to 3 minutes.
  3. Add tomatoes and broth and season again with salt and pepper. Bring to a boil, then reduce heat and simmer 20 to 30 minutes, or up to 45 minutes if time permits.
  4. After allowing soup to cool somewhat, pure´e with an immersion blender or in a blender or food processor until smooth, doing so in batches if necessary.
  5. If desired, stir in cream over low heat, and continue stirring until soup is just heated through. Season to taste with salt and pepper.

 

AWARD WINNING CHICKEN CHILI

INGREDIENTS

  • 1 pound boneless, skinless chicken breast, cubed
  • 2 tablespoons olive oil, divided
  • 1 onion, chopped
  • 1 packet chili seasoning
  • 1 can (14.5 ounces) Ro-Tel tomatoes
  • 1 can (28 ounces) plus 1 can (15 ounces) tomato sauce
  • 1 can black beans (not drained) 1 can chili beans (not drained)
  • 1 can kidney beans (not drained)
  • 1 bottle (12 ounces) of your favorite beer (I use Surly Furious)

INSTRUCTIONS

  1. Saute´ the chicken in a Dutch oven with 1 tablespoon olive oil over medium-high heat until cooked through, approximately 8 to 10 minutes. Transfer chicken to a plate. Pour the remaining tablespoon of olive oil into the Dutch oven, add onion, and cook until soft, 5 to 10 minutes.
  2. Add chili seasoning and mix. Add tomatoes, tomato sauce, beans, and beer.
  3. Simmer for 30 to 45 minutes to let flavors blend.
  4. Serve with cheese, sour cream, and green onions.