by Jeanni Ritchie
Cold weather and hot soup go hand in hand. Ladling that creamy soup into a bowl topped with crackers or pouring a chunky soup over a big hunk of sweet cornbread, there’s a soup for everyone.
I grew up with the number one remedy for any ailment: a can of Campbell’s chicken noodle soup. I’m pretty sure there’s a rule against eating it without a cold or stomach bug!
But soup isn’t just for when you’re under the weather. It’s actually not just for cold weather either! However, that combo of frost outside and hot soup inside is heavenly.
I’m a big fan of bisques and chowders. But I can’t always get the base just right. So my latest hack is to buy a prepared deli soup (Shrimp and Corn Chowder is a current fave!) and dress it up. I add cooked shrimp, real shredded Parmesan cheese, and half a block of cream cheese. For loaded potato soup I do the same, adding bacon and cream cheese then topping with more bacon, cheddar cheese, and cornbread crumbles.
You can dress up any dish!
There’s beef vegetable with hamburger or steak tips, lobster bisque, chicken tortilla with crispy tri-color tortilla, even creamy tomato with a grilled cheese on the side for dunking.
Whether you pop a canned soup into the microwave, simmer a homemade soup on the stove, or throw a broth-based soup in the crockpot, celebrate #nationalsoupmonth all month long!
Jeanni Ritchie is a contributing journalist, amateur foodie, and Food Network fan. She can be reached at jeanniritchie54@gmail.com.
