It's Soup Season!

Serve Up a Bowl of Crafted Comfort with College Inn

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January 2025 Issue

by Lindsay GiffordRecipes, Photography and
Information provided by College Inn®

 

Nothing says comfort quite like gathering with friends and family around the table on a chilly winter’s day with a warm bowl of homemade soup, and everyone knows a pot of hearty soup is only as good as its ingredients. That’s why we turned to College Inn® and its restaurant quality broths and stocks to learn how a rich, savory broth can transform ordinary meals into extraordinary favorites.

For 100 years, College Inn® has been a cornerstone in kitchens, celebrated for its unwavering commitment to quality and taste. This century-long legacy has made it a beloved brand for both chefs and home cooks who rely on quality broths and stocks as the perfect foundation for cooking. Since its founding, College Inn® has been dedicated to crafting broths that are slow-simmered with chicken or beef steeped with a unique blend of seasonings. This time-honored, meticulous cooking process results in rich deep flavors that elevate everyone’s favorite comfort dishes.

College Inn’s® product portfolio—with 18 crafted, richly flavored broths and stocks—has evolved over the years to meet the diverse needs of modern cooking, offering options such as reduced sodium, gluten-free and organic varieties, all of which are chef trusted for their exceptional taste and premium quality. Available in cans and resealable cartons, College Inn® broths provide the convenience and versatility home cooks and professional chefs appreciate. After a century of excellence, College Inn® continues to uphold its legacy, solidifying its place as a trusted kitchen staple for generations to come.

The delicious flavor doesn’t stop at soup. College Inn’s® premium flavor recipes raise the bar in a plethora of palatable ways from one-pot meals, like a creamy mushroom risotto, to holiday favorites, like green bean casserole. And the recipes are available for your cooking pleasure at www.collegeinn.com. Turn the page to dish up some deliciousness and ladle on the comfort for a cozy winter night. Now we can all face the coldest month of the year because soup season starts here!



Roasted Red Pepper Tomato Soup

Prep Time: 10 mins | Cook Time 15 mins  |  Serves: 6CollegeInn0125 Cauliflower

2 cups College Inn® Garden Vegetable Broth
1 can (14.5 oz) Contadina® Diced Tomatoes
2 tsp. olive oil
1 large onion, chopped (11/2 cups)
2 cloves garlic, minced
1 jar (15.5 oz. each) roasted sweet red peppers, drained
1 Tbsp. chopped fresh basil or 1 tsp. dried basil
Optional: Drizzle of olive oil, Garlic Croutons

Heat oil in a large saucepan over medium heat; cook onion 3 minutes or until softened. Add garlic and cook 1 minute, stirring frequently. Combine tomatoes, peppers, onion mixture and 2 Tbsp. basil in a blender or food processor; blend until smooth. Return mixture to saucepan and add broth; heat over medium heat just until boiling. Reduce heat to medium-low and simmer 5 minutes. To serve, garnish with remaining basil, croutons and olive oil, if desired.


 

Butternut Curry Soup
Prep Time 10 min. | Cook Time 20 min. | Serves: 4

2 Tbsp. butterCollegeInn0125 Cauliflower
3/4 cup leeks, sliced or chopped shallots
4 cups cubed butternut squash
2 tsp. curry powder
1 Tbsp. packed light brown sugar
2 cups College Inn® Chicken Broth
Sour cream or Greek yogurt, optional
Chopped fresh chives, optional

Melt butter in large saucepan over medium heat. Cook leeks 3 minutes. Add squash, curry powder and sugar; cook 2 minutes. Add broth; cover and bring to a boil. Reduce heat and simmer 15 minutes or until squash is soft. Remove from heat. Purée squash mixture with immersion blender or in food processor or blender until smooth. Serve with sour cream or Greek yogurt and chives, if desired.

Variation: To make Butternut Ginger Soup, prepare recipe as directed, except substitute 1 Tbsp. minced fresh ginger for curry powder.


Single Pan Cauliflower Soup
Prep Time: 15 min. | Cook Time: 30 min.  |  Serves: 6
CollegeInn0125 Cauliflower
3 Tbsp. olive oil, plus more for garnish
1 cup diced yellow onion
1 head (2 lbs.) cauliflower, cut into small florets (about 6 cups)
1/2 tsp. salt
1/8 tsp. ground black pepper, plus more for garnish
3 cloves garlic, minced (about 1 Tbsp.)
1/2 tsp. chopped fresh thyme, plus more for garnish
1 carton (32 oz.) College Inn® Chicken Stock
2 Tbsp. fresh lemon juice

Heat oil in a 6-qt. Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add onion and cook 3 to 4 minutes until softened. Stir in cauliflower, salt, and pepper. Cook 7 to 8 minutes, stirring occasionally, or until the edges are golden brown. Add garlic and thyme; cook 1 minute. Add stock and bring to a boil over high heat. Reduce heat to medium-low and cook 16 to 18 minutes until cauliflower is tender when pierced with a fork. Stir in lemon juice and remove from heat. Puree soup with an immersion blender or in a blender in 2 batches until smooth. Serve garnished with thyme, cracked pepper and a drizzle of olive oil.

Note: Instead of the quick thyme, pepper and olive oil topping, consider these garnish options.
• Lemon Parsley – 1/4 cup chopped fresh parsley and 2 tsp. lemon zest.

• Lemon-Parsley Fried Capers - Pat dry 1 Tbsp. capers. Fry capers in 2 Tbsp. olive oil over medium heat until they open up like flowers and become crisp, about 3 minutes. Pour into a heat proof bowl to cool. Once cooled, stir in 1/4 cup chopped parsley and 2 tsp. lemon zest.

• Spicy Red Pepper Oil - Heat 2 Tbsp. olive oil over medium heat; remove from heat. Swirl in 1 tsp. dried red pepper flakes. Let stand 5 to 10 minutes for flavor to develop before drizzling over soup.

• Roasted Cauliflower - Separately season and pan roast an additional 1/2 head of coarsely chopped cauliflower.



Beef Bourguignon Soup

Prep Time: 20 min. | Cook Time: 1 hr 20 min. | Serves: 8

2 lbs. boneless beef sirloin, cut into bite-sized piecesCollegeInn0125 Cauliflower
11/2 tsp. salt, divided
1 tsp. ground black pepper
1/3 cup all-purpose flour
3 to 4 Tbsp. vegetable oil, as needed
1 cup diced yellow onion
1/4 cup Contadina® Tomato Paste
3 cloves garlic, minced (about 1 Tbsp.)
1/2 cup dry red wine, such as Pinot Noir
4 cups College Inn® Beef Stock
1 lb. cremini or white mushrooms (or a combination), sliced
4 sprigs fresh thyme or 1/2 tsp dried thyme
1 bag (14 oz.) frozen pearl onions, not thawed
2 cups diced gold potatoes
1 cup diced carrots
1/2 cup chopped fresh parsley, divided

Season beef with 1 tsp. salt and pepper in a medium bowl. Toss with flour until evenly coated. Heat 3 Tbsp. oil in a 6-qt. Dutch oven or large, heavy-bottomed saucepan over medium heat. Shake off excess flour and brown beef in 3 batches, 4 to 6 minutes per batch. To avoid scorching add 1 extra tablespoon of oil and lower the heat slightly, as necessary. Return all meat and the juices to the pan. Stir in yellow onion, tomato paste and garlic; cook about
1 minute, scraping up any brown bits from the bottom of the pan, until the tomato paste turns a darker brick-red color. Add wine and cook 1 minute. Add the stock, mushrooms and thyme; bring to a boil over high heat. Reduce heat to low, cover and simmer gently for 30 minutes. Add pearl onions, potatoes, carrots and remaining 1/2 tsp. salt. Bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes or until potatoes are cooked through. For a thicker soup, uncover and simmer 10 more minutes. Season to taste with salt. To serve, remove thyme sprigs and stir in 1/4 cup parsley. To serve, ladle soup into individual bowls and sprinkle with remaining parsley.

Tip: Soup can be prepared using chuck steak. Increase cook time 10 to 15 minutes for meat to become tender.



Chicken Enchilada Soup

Prep Time: 15 min. | Cook Time: 30 min. | Serves: 4

2 tbsp. olive oil CollegeInn0125 Cauliflower
1 yellow onion, diced
1 tsp. chili powder
1 poblano pepper, diced
½ tsp. smoked paprika
4 garlic cloves, minced
½ tsp. cumin
15 oz can red enchilada sauce
½ tsp. black pepper
1 cup corn
¼ tsp. salt
4 oz cream cheese, softened
2 chicken breasts
1½ cups shredded cheddar cheese
15 oz can black beans, drained and rinsed
15 oz can diced tomatoes with green chilies
2 quarts College Inn Chicken Broth
For garnish: shredded cheese, avocado, cilantro, tortilla strips

Heat olive oil in a dutch oven over medium heat. Add onion and poblano pepper and sauté for 5 minutes. Add garlic, chili powder, smoked paprika, cumin, salt and pepper and sauté for an additional minute. To the dutch oven, add chicken breasts, red enchilada sauce, black beans, diced tomatoes and College Inn chicken broth. Bring soup to a simmer, cover with lid and cook for 20 minutes, or until chicken breasts are cooked through. Remove chicken and shred it with two forks. Return chicken to the pot along with corn, cream cheese and cheddar cheese. Stir and cook soup for an additional 5 minutes, or until cream cheese and cheese have melted. Ladle soup into bowls and garnish with desired toppings.



Slow Cooker Taco Chili

Prep Time: 15 min. | Serves: 4
Cook Time: 4 hours on HIGH or 7 hours on LOW

1 Tbsp. vegetable oilCollegeInn0125 Cauliflower
1 lb. lean ground beef or turkey (93% lean)
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. kosher salt
2 cans (15.5 oz each) pinto beans, rinsed and drained
1 can (15.25 oz) Del Monte® Whole Kernel Corn, drained
1 can (14.5 oz) Del Monte® Diced Tomatoes, drained
1 large yellow onion, chopped (2 cups)
1 can (4 oz.) diced green chilies, drained
3 cloves garlic, minced
2 Tbsp. cornmeal
2 cups College Inn® 35% Less Sodium Beef Bone Broth

Optional Toppings:
Pico de Gallo, shredded Monterey Jack cheese, sliced green onions, dried red pepper flakes, lime wedges,
and cornbread

Heat oil in a large saucepan over medium-high heat. Add ground meat and break into smaller chunks with a wooden spoon. Cook until thoroughly browned, stirring frequently, until cooked through (165°F), 8 to 10 minutes. Transfer meat to the slow cooker and stir in chili powder, cumin and salt. Add beans, corn, tomatoes, onion, chiles, garlic and cornmeal. Stir in broth. Cover and cook 4 hours on HIGH or 7 hours on LOW. Let stand for at least 10 minutes, uncovered, after cooking for extra liquid to absorb. Serve in bowls with toppings, as desired. Serve cornbread on the side.



Chicken & Vegetable Soup with Pistou

Prep Time: 15 min. | Cook Time: 30 min. | Serves: 6

1 large boneless, skinless chicken breast (8 to 12 oz.)CollegeInn0125 Cauliflower
Salt and ground black pepper
1/4 cup plus 1 Tbsp. olive oil, divided
1 cup diced carrots
1 cup cut green beans
1/2 cup diced onion
1 tsp. fresh thyme leaves
1 carton (32 oz) College Inn® Chicken Stock
1 can (14.5 oz) Contadina Diced Tomatoes, drained
1 can (15 oz) white or navy beans, drained but not rinsed
1 cup diced zucchini
1/4 cup small soup pasta, such as acini de pepe, orzo or ditalini
2 cups packed fresh basil leaves
1 clove garlic
1/4 cup grated Parmesan cheese

Season chicken with salt and pepper. Heat 1 Tbsp. oil in a large saucepan or Dutch oven over medium heat. Add chicken and sear about 5 minutes on one side until browned. Flip chicken and push to one side of the pan. Add carrots, green beans, onions and thyme; cook about 5 minutes, stirring frequently, until onions are softened. Add stock, tomatoes, white beans, zucchini and pasta. Bring to a simmer over high heat; reduce heat to medium and simmer 15 minutes or until pasta is done and internal temperature of chicken reaches 165°F. While soup is simmering, make the pistou. Pulse basil, garlic and remaining 1/4 cup oil and in a food processor until smooth. Add Parmesan and season to taste with salt and pepper. Remove chicken from soup; cut into bite-sized pieces and return to pan. To serve, ladle soup into individual bowls and dollop with a spoonful of pistou.



Roasted Sweet Potato & Corn Chowder

Prep Time: 20 min. | Cook Time: 30 min. | Serves: 4

CollegeInn0125 Cauliflower1 large sweet potato (1 lb.), peeled and cut into 1-inch chunks (about 3 cups)
2 Tbsp. plus 11/2 tsps olive oil, divided
Salt and pepper, to taste
2 cans (15.25 oz each) Del Monte® Whole Kernel Corn,
well-drained (31/2 cups), divided
2 cups yellow onion, diced (about 1 medium onion)
2 cloves garlic, sliced
1/2 tsp. dried thyme
1/2 tsp. smoked paprika
2 Tbsp. all-purpose flour
1 carton (32 oz) College Inn® Vegetable Stock, divided
1 cup almond, oat milk or dairy milk
1 Tbsp. apple cider vinegar or juice of 1/2 lemon
1/4 cup chopped parsley

Optional Toppings:
Toasted Smoked Paprika Almonds - Combine 2 cups raw, skin-on almonds with 2 tsp. olive oil and a generous pinch of salt. Bake on a rimmed baking sheet 12 to 15 minutes at 350°F until centers are golden brown. While nuts are warm, toss with 1/2 tsp. smoked paprika.

Diced Red Bell Peppers – Toss 1 diced red bell pepper with 2 tsp. olive oil, 1/8 tsp. red pepper flakes and a pinch of salt.

Mushroom “Bacon” – Mix together 2 tsp. soy sauce, 2 tsp. olive oil, 2 tsp. maple syrup and 1/2 tsp. smoked paprika in a medium bowl. Add 2 cups thinly sliced button mushrooms and toss; spread out in a single layer on a large, parchment-lined rimmed baking sheet. Bake 18 to 20 minutes at 375°F until crisp.

Preheat oven to 450°F. Line a large, rimmed baking sheet with parchment paper. Place sweet potato chunks on one side of the baking sheet and toss with 1 Tbsp. oil and a pinch of salt and pepper. Place 1 cup corn on opposite side of baking sheet and pat dry with a pa-per towel. Toss corn with 11/2 tsp. oil and a pinch of salt and spread out in an even layer. Roast 25 to 28 minutes until both are cooked through and brown. Meanwhile, heat remaining 1 Tbsp. oil in a large saucepan over medium heat. Add onion, 11/2 cups corn, garlic, thyme and smoked paprika; cook 3 to 4 minutes, stirring occasionally, until onions have softened. Stir in flour and transfer to a blender. Add 1 cup stock and blend just to break up the corn. (Or, pulse soup directly in the saucepan with an immersion blender.) Return contents of the blender to saucepan and stir in remaining stock, milk and remaining 1 cup corn. Bring to a boil, lower to a simmer, and cook 15 to 18 minutes until the soup starts to thicken (it will continue to thicken as it cools). Add roasted sweet potatoes and vinegar to soup; bring to a low boil and simmer 3 minutes. To serve, ladle soup into 4 bowls. Garnish with roasted corn, parsley and any other toppings, as desired.



Skinny “Creamy” Broccoli Soup
Prep Time 10 min. | Cook Time 15 min. | Serves: 3
CollegeInn0125 Cauliflower½ cup chopped onion
4 cups coarsely chopped broccoli florets
¼ tsp. black pepper
2 tsp. fresh thyme or ½ tsp dried thyme
1½ to 2 cups College Inn® Chicken Broth, divided
1 can (15 oz.) cannellini beans, rinsed and drained

Combine broccoli, onion 1½ cup broth, thyme and pepper in a medium saucepan. Bring to a boil; reduce heat and simmer 10-12 minutes or until broccoli is tender, stirring occasionally. Spoon broccoli mixture into a blender; add beans and puree until smooth, about 2 minutes. Return to same saucepan. Stir in ½ cup broth. Add an additional ½ cup broth if a thinner texture is desired. Simmer 3 minutes or until heated through.



Classic Minestrone Soup

Prep Time: 15 min. | Cook Time: 20 min. | Serves: 4

1 Tbsp. olive oil CollegeInn0125 Cauliflower
1 1/2 tsp. minced fresh rosemary or 1/2 tsp dried rosemary
1 cup diced onion
1 can (15 oz.) Contadina® Tomato Sauce
3/4 cup diced carrot
1 can (15 oz.) cannellini beans, rinsed and drained
3/4 cup sliced celery
2 cups College Inn® Chicken Broth
1 tsp. minced garlic
1/2 cup dry ditalini pasta or other small pasta
1 cup diced zucchini
1/4 cup chopped fresh Italian parsley
1/4 tsp. black pepper
Shredded parmesan cheese, optional

Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.Stir in tomato sauce, beans and 21/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

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