Best Wine Soup Recipes

MELON SOUP AND RED WINE GRANITA

Steps:

• Peel melon, and finely chop the skin. Slice the melon in half, removing seeds and filament. Place skin, seeds, and filament into a saucepan. Add 2 cups water and fructose or sugar. Bring mixture to a boil, skimming the foam off the surface, and simmer for 15 minutes.
• Cut the melon flesh into thin slices, and place in a large bowl; set aside. Pour seed mixture through a sieve lined with cheesecloth placed over the melon slices, and set aside to cool. When cool, add lime juice and mint. Spoon red-wine granita over the top, and serve immediately.

BEEF AND WINE SOUP WITH DUMPLINGS

Steps:

• In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
• In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

FRENCH ONION SOUP WITH PORT WINE

Steps:

• Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
• Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering another 5 minutes. Add the beef stock; cook together another 10 minutes. Season to taste with more salt and pepper, if desired.
• Preheat the oven's broiler.
• Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese.
• Melt the cheese under the broiler until browned, 2 to 3 minutes.

CREAMY TOMATO SOUP WITH BUTTERY CROUTONS (FOOD AND WINE)

Steps:

• In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil.
• Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
• Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper.
• Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
• Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.
• Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
• Working in batches, transfer the tomato soup to a blender and puree until smooth.
• Return the soup to a clean pot and rewarm the soup if necessary.
• Season the soup with salt and pepper.
• Ladle the soup into bowls and serve with the croutons.

GERMAN WINE SOUP

Steps:

• Beat egg with cream and sugar.
• Add water and wine to egg mixture.
• Heat to gentle simmer. Ladle into serving bowl and top with 1 a dollop of creme fraiche. Serve immediately.

FOOD & WINE KALE AND POTATO SOUP WITH TURKEY SAUSAGE

Steps:

• 1. In a large pot, heat the oil over moderately low heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove the sausage from the pot and, when it is cool enough to handle, cut it into slices. Pour off all but 1 tablespoon fat from the pan.
• 2. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
• 3. Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.

ONION SOUP WITH WHITE WINE

Steps:

• Melt the butter on a skillet, add the chopped onions, cover tightly and steam over a very low flame until thoroughly puréed and soft. Add chicken broth, wine and simmer for 15-20 minutes. Season to taste.
• Sprinkle the fried crouton with the grated cheeses and put under the broiler flame briefly to melt the cheese. Serve the soup in a large heated tureen. Put croutons in each soup plate or bowl and ladle soup over them. Pass bowls of raw onion and parsley for garnish.

CREAMY RED WINE MUSHROOM ONION SOUP

Steps:

• Preheat oven to 400°F. Line baking sheet with foil. Place mushrooms on prepared baking sheet. Mix oil with salt and pepper. Brush oil mixture on mushrooms. Cover with foil. Bake mushrooms 30 minutes. While mushrooms bake, melt butter in heavy large pot over medium-high heat. Add onions and garlic and sauté, stirring frequently, until onions are very soft and deep golden brown, about 20 minutes. Uncover mushrooms and continue baking until mushrooms are tender but still moist, about 5 minutes longer. Cool mushrooms slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside. When onions are golden brown add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Add remaining broth, cream, thyme and water, bring to a simmer. Stir in cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. Serve with French bread or croûtons, as you wish.

LENTIL SOUP WITH WINE

Steps:

• Heat the olive in pot, then add onion and saute on medium heat until they are golden.
• Add the garlic and saute just until the garlic is softened.
• Add remaining ingredients, bring to boil, then simmer about 45 minutes or until the lentils are soft.
• If desired, take some of the soup and puree it, then add it back to the rest of the soup for a richer texture.

CHEESE AND WINE SOUP

Steps:

• 1. Heat butter in a 4-quart heavy bottomed pot. Add onions and sauté about 8 minutes. Add Chiles and wine; cook about 2 minutes or until wine is reduced. Add chicken broth and season with salt and pepper. Add half and half, cheeses and chives, stirring until cheese melts. Pour into individual cups and add dollop of whipped cream to each and sprinkle with chopped bacon.
• 2. Note: * Any cheese infused with wine that is similar will work fine. This Wisconsin cheese can be found at Whole Foods or Trader Joe's.

WINE SOUP

Steps:

• In a pot, heat the broth over medium heat until well heated, keeping it at a simmer. Do not bring to a boil. Beat the egg yolks and cream together until they are thick. Mix in wine, cinnamon, and salt. Temper egg yolk and broth. Pour mixture into the broth, mixing continually until the soup is well mixed and creamy. Do not let it boil. Serve with croutons sprinkled over soup.

WHITE WINE CHICKEN SOUP

Steps:

• In a large soup pot or Dutch oven, combine chicken, parsnips, garlic, onions, carrots, zucchini, parsley, celery, potatoes, sweet potato, soup mix, oregano, paprika, water, wine, salt and pepper. Cover and bring to a boil over high heat. Boil 30 minutes, partially covered, then reduce heat to low and simmer another 90 minutes.

MUSSEL, WHITE WINE, & GARLIC CREAM SOUP

Steps:

• 1. Clean the mussels under cold running water scrubbing well to get rid of any dirt and removing the mussel beards. Throw away any open or cracked shell ones.
• 2. Place 2 tbsp olive oil in large pan with lid. Add half the garlic and all the mussels. Place lid on and shake the pan to coat the mussels with the oil. Add the white wine and cover and cook over med. high heat for 3 or 4 minutes. Until the shells have opened
• 3. Pour the mussels and the cooking liquid in a bowl. Add the remaining oil to the pan. Add the shallots, the remaining garlic, and chili to the pan and cook 2 or 3 minutes.
• 4. Remove the mussels from their shells. Add the cooking liquid to the pan then add the heavy cream and half the parsley. Cook for 10 minutes to reduce and thicken. Add the butter and the mussels in. Cook 4 minutes. Garnish with remaining parsley

ONION WHITE WINE SOUP

Steps:

• Melt butter in large saucepan.
• Add chopped onions and mix well.
• Add beef broth, celery leaves and potato.
• Bring to boiling.
• Cover and simmer for 30 minutes.
• Puree mixture in a blender.
• Return to saucepan and blend in wine, vinegar and sugar.
• Bring to boiling and simmer 5 minutes.
• Stir in cream, parsley and salt and pepper to taste.
• Heat thoroughly but do not boil.

APPLE WINE SOUP WITH ROAST BEEF

Steps:

• Spike the onion with the bay leaf and cloves.
• Bring stock to boil, reduce heat and add carrots and spiked onion. Simmer for about 5 minutes.
• Add apple wine and simmer.
• Blend softened butter and flour with a fork, stir gradually into soup. Simmer for about 10 minutes, stirring occasionally.
• Remove onion and season to taste with salt and pepper.
• Add apple slices and cook for a few minutes more.
• Transfer to deep plates / soup bowls.
• Roll sliced beef into garnish for top of soup and serve immediately.

LIGHT TOMATO AND WINE SOUP

Steps:

• Sauté onion and basil in 3 T. of stock until stock evaporates.
• Add the broth, wine, tomato purée, sugar, tomato paste, and lemon juice.
• Cook 10 minutes.
• Season with salt and pepper to taste.

PLUM AND RED WINE SOUP

Steps:

• Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
• Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and 1/2 cup of the orange juice in a heavy, medium saucepan. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat. Remove the cinnamon stick, rose geranium sprig and orange zest.
• Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade. Press the plums through the food mill into a bowl. Whisk the mixture to amalgamate. Cover and chill for at least an hour and for up to a day.
• Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.

OXTAIL SOUP WITH RED WINE AND ROOT VEGETABLES

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
• Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl. Freeze cooking liquid until fat separates from liquid, about 45 minutes. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.)
• Heat 3 tablespoons oil in same pot over medium-high heat. Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Sauté until vegetables are golden, about 12 minutes. Add cooking liquid with meat and remaining 1 cup wine. Bring to boil. Add potatoes. Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
• Add parsley to soup. Season to taste with salt and pepper. Ladle into bowls.

PLUM AND RED WINE SOUP

Steps:

• 1. Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered. 2. Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and 1/2 cup of the orange juice in a heavy, medium saucepan. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat. Remove the cinnamon stick, rose geranium sprig and orange zest. 3. Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade. Press the plums through the food mill into a bowl. Whisk the mixture to amalgamate. Cover and chill for at least an hour and for up to a day. 4. Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.

CHICKEN SOUP WITH PORTOBELLO MUSHROOMS AND RED WINE

Steps:

• In a large soup pot, heat the olive oil.
• Sauté the chicken 4 to 5 minutes or until no longer pink.
• Add the mushrooms, onion and red pepper; sauté another 5 minutes.
• Add the wine and cook, stirring, for 3 minutes.
• Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes.
• Remove the bay leaf.
• Stir in the parsley and serve immediately.