Soup is a versatile and comforting dish that attracts a wide range of tastes and preferences. If you own a commercial soup kettle, you have a powerful tool at your disposal to create delicious and satisfying soups for your customers. In this blog post, we'll explore 10 creative soup recipes that you can prepare using your commercial soup kettle. These recipes will not only tantalise the taste buds but also showcase the versatility and potential of your soup kettle. Let's dive into the world of flavourful soups!
Creamy Tomato Basil Variant
- 2 cans of crushed tomatoes
- 1 cup of vegetable or chicken broth
- 1 cup of heavy cream
- 1 tablespoon of tomato paste
- 1 tablespoon of chopped fresh basil
- Salt and pepper to taste
Instructions:
- In the broth kettle, combine crushed tomatoes, broth, and tomato paste.
- Stir well and warm over medium flame until the mixture comes to a simmer.
- Reduce heat and add heavy cream, basil, salt, and pepper.
- Continue simmering for another 10 minutes, stirring occasionally.
- Serve hot with a sprinkle of fresh basil on top.
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Thai Coconut Curry Soup
Ingredients:
- 2 cups of vegetable broth
- 1 can of coconut milk
- 2 tablespoons of Thai red curry paste
- 1 tablespoon of grated ginger
- 1 tablespoon of soy sauce
- 1 cup of sliced mushrooms
- 1 cup of diced tofu or cooked chicken
- Fresh cilantro for garnish
Instructions:
- In the broth kettle, combine vegetable broth, coconut milk, curry paste, ginger, and soy sauce.
- Stir well and use medium heat to bring to a gentle boil.
- Add mushrooms and tofu/chicken.
- Simmer for 15-20 minutes until flavours meld together.
- Garnish with fresh cilantro before serving. For further information, visit Simco – the leading commercial soup kettle supplier in Melbourne & Sydney.
Roasted Butternut Squash Variant
Ingredients:
- 1 medium-sized butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- Salt and pepper to taste
- Olive oil for roasting
Instructions:
- Preheat your commercial soup kettle to roast setting.
- Toss butternut squash, onion, and garlic with olive oil, salt, and pepper.
- Roast the vegetables in the kettle until they are soft and caramelised.
- Transfer the roasted vegetables to the kettle, and add vegetable broth, cinnamon & nutmeg.
- Blend the mixture until smooth and simmer for 10 minutes.
- Adjust seasoning if needed and serve hot.
Mexican Tortilla Variant
Ingredients:
- 4 cups of chicken or vegetable broth
- 1 can of diced tomatoes
- 1 cup of cooked shredded chicken
- 1 cup of frozen corn
- 1 jalapeno, seeded and chopped
- 1 tablespoon of chilli powder
- Juice of 1 lime
- Tortilla chips for garnish
- Chopped fresh cilantro for garnish
Instructions:
- In the commercial soup kettle, combine broth, diced tomatoes, chicken, corn, jalapeno, and chilli powder.
- Stir well and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in lime juice.
- Serve hot with crushed tortilla chips and fresh cilantro on top.
Mediterranean Lentil Broth
Ingredients:
- 2 cups of red lentils
- 4 cups of vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions:
- Rinse lentils under cold water.
- In the premium kettle, combine lentils, vegetable broth, onion, carrots, celery, garlic, cumin, and paprika.
- Bring to a boil and keep on flame for 20-25 minutes until lentils are tender.
- Stir in lemon juice.
- Garnish with fresh parsley before serving.
Creamy Broccoli Cheddar Variant
Ingredients:
- 4 cups of chicken or vegetable broth
- 1 head of broccoli, florets chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of shredded cheddar cheese
- 1 cup of heavy cream
- Salt and pepper to taste
Instructions:
- In the soup kettle, combine broth, broccoli, onion, and garlic.
- Simmer and bring to a boil for 15 minutes until broccoli is tender.
- Puree the beverage until smooth using a countertop or immersion blender.
- Return the delicacy to the kettle, add cheddar cheese, and stir until melted.
- Stir in heavy cream and use salt & pepper for seasoning.
- Heat over low heat until warmed through.
Indian Mulligatawny
Ingredients:
- 4 cups of chicken or vegetable broth
- 1 cup of cooked chicken, diced
- 1/2 cup of red lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 teaspoons of curry powder
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground turmeric
- Cilantro for garnish
Instructions:
- In the soup kettle, combine broth, cooked chicken, lentils, onion, carrots, celery, curry powder, cumin, and turmeric.
- Bring to a boil and simmer for almost half an hour until lentils are tender.
- Serve hot with a sprinkle of fresh cilantro on top. You can gain further insights on Simco – the topmost commercial soup kettle supplier in Brisbane & Perth.
Creamy Mushroom Soup
Ingredients:
- 2 cups of mushroom broth
- 2 cups of sliced mushrooms
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 2 tablespoons of butter
- Salt and pepper to taste
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Instructions:
- In the premium kettle, melt butter and sauté onion, garlic, and mushrooms until tender.
- Bring to a simmer after putting mushroom broth.
- Puree the soup until smooth using a countertop or immersion blender.
- Return the soup to the kettle. Add heavy cream and warm over low flames until heated through.
- Season with salt and pepper before serving.
Spicy Black Bean Variant
Ingredients:
- 4 cups of vegetable broth
- 2 cans of rinsed black beans
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 2 teaspoons of cumin
- 1 teaspoon of chilli powder
- 1/2 teaspoon of cayenne pepper (adjust to taste)
- Sour cream and chopped onions for decoration
Instructions:
- In the commercial soup kettle, combine vegetable broth, black beans, onion, bell pepper, garlic, cumin, chilli powder, and cayenne pepper.
- Bring to a boil and keep on flame for 15-20 minutes.
- Puree a portion of the soup using a countertop or immersion blender. Try to thicken it while still leaving some whole beans.
- Present hot with a serving of sour cream and a sprinkle of chopped green onions.
Classic Chicken Noodle Variant
Ingredients:
- 4 cups of chicken broth
- 2 cups of cooked chicken, shredded
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 1 cup of egg noodles
- Fresh parsley for garnish
Instructions:
- In the broth kettle, combine chicken broth, cooked chicken, onion, carrots, celery, and garlic.
- Bring to a boil and put on flame for 10-15 minutes until vegetables are tender.
- Add egg noodles and prepare for an extra 8-10 minutes until noodles are al dente.
- Garnish with fresh parsley before serving.