Here are my secrets to make soup more fun - created with great quality, store-bought soup with fun, surprising additions and unexpected ways to serve. Don’t worry, they intentionally sound fancy, but are simple. Applying my tricks, you will surely feel like a rock star in the kitchen...your family and friends will think so, too.
- Roasted Tomato “Poppable” Parfaits - On-the-vine, juicy cherry tomatoes roasted for 15 minutes with a sprinkling of sherry and served with tomato parmesan soup in parfait glasses. Topped with Greek yogurt and fresh rosemary.
- Gruyere Champagne Roma Toasts - Buttered slices of French baguette crisped in cast iron with melted gruyere. Chopped Roma tomatoes, tossed in olive oil, champagne vinegar and fresh thyme. Served in petite cups of tomato soup.
- Parmesan Polenta “Biscotti” Shooters - Slices of polenta thickly cut and baked in the oven with parmesan, smoked paprika and black pepper. Served in shot glasses of warmed tomato soup.
- Kale Chips for Chix Soup - Kale leaves flash-fried or baked until crispy and stained glass translucent. Seasoned with fine sea salt and served floating atop a China bowl of piping hot chicken noodle soup.
- Cheesy Chicken Sausage Meatballs - Mini meatballs of ground turkey and chicken sausage mixed with Romano cheese and browned in a cast iron. Piled in small bowls with more finely grated cheese to finish.
- Chicken Chicharrones Sippers - Chicken skins soaked in buttermilk and hot sauce and flash-fried until puffy and crisp, like pork rinds. Tucked into handheld bowls of chicken noodle soup with fresh leaves of baby kale for dipping and sipping.
- Roasted Honeynut Spoons, Creme Fraiche & Fresh Ginger - Mini honey nut squash roasted with honey and olive oil until charred and soft. Dropped into first course dishes of butternut soup and used as edible spoons. Tangy creme fraiche and grated fresh ginger add a surprising finish.