Fall Time is Soup Time!

This is the kind of meal that makes the whole house smell like comfort. A rich, smoky baked potato soup loaded with bacon, cheddar, and tender potatoes meets a buttery, melty grilled cheese made with flaky croissant bread. It’s cozy, indulgent, and deeply satisfying, perfect for slow evenings, chilly days, or whenever you’re craving something that feels like a warm hug in a bowl.

Why You’re Going to Love This Recipe

• Creamy, hearty soup with real potato texture and smoky bacon flavor
• Balanced richness from milk, cream, and sharp cheddar
• Croissant grilled cheese adds flaky crunch and gooey contrast
• Perfect for dipping, dunking, and savoring every bite
• Comfort food that feels elevated but still familiar

Ingredients

Baked Potato Soup

• Bacon
• Golden potatoes
• Mild cheddar cheese
• Unsalted chicken broth
• Whole milk
• Heavy cream
• Onion
• Celery
• Chives
• Unsalted butter
• Flour
• Garlic
• Chicken bouillon cube
• Black pepper
• Thyme
• Paprika
• Salt

Bacon Shallot Grilled Cheese Croissant

• Croissant loaf slices
• Cooked bacon
• Shallots
• Mozzarella cheese
• Mild cheddar cheese
• Unsalted butter

Garnish

• Bacon
• Chives
• Sour cream

Instructions

Baked Potato Soup

In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set it aside, leaving about two tablespoons of the rendered fat in the pot.

Add the butter, onions, celery, and garlic to the pot. Stir and cook until the onions are soft and translucent. Crumble the chicken bouillon cube into the mixture and stir to combine.

Add the chopped potatoes and flour, stirring well so the flour absorbs the bacon fat and butter. Slowly pour in the chicken broth, milk, and heavy cream, scraping the bottom of the pot to release any browned bits.

Season with black pepper, thyme, and paprika. Cover, reduce the heat to medium low, and simmer until the potatoes are fork tender and the soup has thickened.

Once cooked, gently mash or break up some of the potatoes directly in the pot to thicken the soup further. Remove from heat and stir in the shredded cheddar, cooked bacon, and chives. Cover and let sit so everything melts together.

Season with salt to taste before serving.

Bacon Shallot Grilled Cheese Croissant

Layer mozzarella, mild cheddar, minced shallots, and bacon onto one slice of croissant loaf. Top with another slice to form a sandwich.

Heat a skillet over medium low heat and melt a bit of butter. Toast each sandwich on both sides until golden brown and crisp, flipping carefully, until the cheese is fully melted and gooey.

Serve immediately while hot.

Assemble and Serve

Give the soup one final stir, breaking up more potatoes if you prefer a thicker texture. Ladle into bowls and finish with extra bacon, chives, and a dollop of sour cream.

Serve hot with the bacon shallot grilled cheese on the side for dipping. The creamy soup paired with flaky, cheesy croissant bread makes every bite unforgettable.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium low heat, stirring often. Add a splash of milk or broth if needed to loosen the texture.

Grilled cheese sandwiches are best enjoyed fresh, but leftovers can be reheated in a skillet or air fryer until warmed through and crisp again.

This is comfort food done right, rich, cozy, and meant to be savored slowly.

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Loaded Baked Potato Soup & Bacon Shallot Grilled Cheese

There’s something about a loaded baked potato that just feels like home, especially when it’s transformed into a rich, velvety soup and paired with a buttery grilled cheese. This baked potato soup is smoky, creamy, and packed with bacon, tender potatoes, and sharp cheddar in every spoonful. On the side, a bacon and shallot grilled cheese made on flaky croissant bread delivers the perfect contrast of crisp edges and melty center. Together, it’s comfort food at its most indulgent, the kind of meal you savor slowly, preferably with a blanket nearby.

Course Main Course, Soup

Cuisine American

Keyword bacon, grilled cheese, soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author kingcooks

Ingredients

Baked Potato Soup

• 16 oz bacon chopped
• 4 cups golden potatoes peeled and chopped
• 2 cups mild cheddar cheese shredded
• 2 cups chicken broth unsalted
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup onion diced
• 1/2 cup celery diced
• 1/4 cup chives minced
• 3 tbsp butter unsalted
• 3 tbsp flour
• 1 tbsp garlic minced or paste
• 1 chicken bouillon cube
• 1 tsp black pepper
• 1 tsp thyme
• 1 tsp paprika
• Salt to taste

Bacon Shallot Grilled Cheese Croissant

• 8 slices croissant loaf
• 4-6 slices of bacon cooked
• 1 tbsp shallots minced
• 1/2 cup mozzarella cheese shredded
• 1/2 cup mild cheddar cheese shredded
• Unsalted butter for cooking

Garnish

• Bacon
• Cheddar cheese
• Chives
• Sour cream

Instructions

Baked Potato Soup

• To a larger pot or Dutch oven over medium heat, render down the chopped bacon until cooked. Once crispy, set aside and remove all but 2 tablespoons of the bacon fat in the pan.
• Add the unsalted butter to the pot followed by the diced onions, celery, and garlic. Stir and allow to cook for 2-3 minutes until the onions become translucent. Break down one chicken bouillon cube into the mix and stir to combine.
• Once incorporated, bring in the chopped potatoes and the flour. Stir and let the flour soak up the bacon fat and butter.
• Deglaze the pot with the unsalted chicken broth, milk, and heavy cream. Season with black pepper, thyme, and paprika.
• Cover and lower the temperature to medium-low. Cook for 15-20 minutes, until the potatoes are fork-tender and the soup has thickened.
• Once cooked, stir and break up some of the potatoes to help thicken the soup further. Remove from heat and finish with the shredded mild cheddar, bacon, and chives. Stir, cover, and set aside.

Bacon Shallot Grilled Cheese Croissant

• To one of the slices of croissant loaf, layer mozzarella cheese, mild cheddar cheese, shallots, and bacon. Top with another slice of croissant loaf.
• To a pan over medium-low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.

Assemble

• Once the soup is cooked, stir and break up some of the potatoes to help thicken the soup to your liking. Remove from heat and finish with the shredded mild cheddar, bacon, and chives. Season with salt to taste. Stir, cover, and set aside.
• Serve immediately into individual bowls and garnish with more bacon, cheddar cheese, sour cream and chives. Accompany with one of the golden bacon shallot grilled cheese croissant and you’re all set to enjoy!

There’s something about French onion soup that feels like a warm embrace on a chilly day, but this version takes comfort to a whole new level. Imagine tender chunks of beef simmered until melt-in-your-mouth tender, surrounded by golden caramelized onions, a rich beef broth, and a blanket of bubbling Gruyère cheese. Then pair that with a buttery croissant grilled cheese filled with even more beef and onions. It’s cozy, hearty, and indulgent in all the right ways.

Why You’re Going to Love This Recipe

• Two comfort classics in one – A rich French onion beef soup paired with a golden, buttery grilled cheese.
• Restaurant-quality flavor at home – Slow-cooked beef and caramelized onions create a deep, savory flavor that feels luxurious.
• Perfect for cold days – Warm, melty, and soul-soothing.
• Customizable and crowd-pleasing – You can make the soup ahead, then build the grilled cheese fresh when serving.

Ingredients

French Onion Beef Soup
Chuck roast, cut into 1–2 inch pieces
Large onions, sliced
Beef broth
Gruyère cheese, shredded
White wine
Unsalted butter
Flour
Garlic, paste or minced
Worcestershire sauce
Dark brown sugar
Thyme sprigs
Bay leaves
Salt and black pepper
Olive oil, for cooking

French Onion Beef Grilled Cheese
Croissant loaf slices
Gruyère cheese, shredded
Reserved shredded beef (from soup)
Reserved caramelized onions (from soup)
Unsalted butter, for cooking

Garnish
Chopped thyme

How to Make It

Step 1: Sear the Beef
Season the beef with salt and pepper. In a Dutch oven over medium heat, sear it on all sides until golden brown. Remove from the pot and lower the heat to medium-low.

Step 2: Caramelize the Onions
Add sliced onions, butter, a pinch of salt, a pinch of pepper, and dark brown sugar to the same pot. Stir continuously for about 10–15 minutes until golden and caramelized. Stir often to prevent burning. Add garlic and cook until fragrant. Reserve 1/2 cup of onions for the grilled cheese.

Step 3: Build the Base
Sprinkle flour over the onions and stir to coat. Deglaze with white wine and Worcestershire sauce, cooking for 2–3 minutes to develop depth. Return the seared beef to the pot and add enough beef broth to cover.

Step 4: Simmer Until Tender
Add thyme and bay leaves, cover, and simmer on low heat for 1–2 hours until the beef is fork-tender. Once done, reserve 1/2 cup of beef for the grilled cheese. Shred and set aside. Let the soup continue to simmer gently.

Step 5: Make the Grilled Cheese
Layer Gruyère cheese, caramelized onions, and shredded beef between slices of croissant loaf. Butter a pan and toast each sandwich over medium-low heat until golden brown and melty inside.

Step 6: Broil the Soup
Ladle soup into oven-safe bowls and top with shredded Gruyère. Broil until the cheese is melted, golden, and bubbling.

Step 7: Serve and Enjoy
Garnish with thyme and serve immediately with the croissant grilled cheese for dipping. Every bite is rich, cheesy, and comforting.

Storage and Reheating

To Store:
Refrigerate leftover soup in an airtight container for up to 4 days. Keep the grilled cheese separate for best texture.

To Reheat:
Warm the soup on the stovetop over low heat until hot. Reheat the grilled cheese in a skillet or air fryer until crispy again.

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French Onion Beef Soup and Grilled Cheese

There’s something about French onion soup that feels like a warm embrace on a chilly day, but this version takes comfort to a whole new level. Tender chunks of slow-simmered beef melt into a sea of caramelized onions, rich broth, and bubbling Gruyère that clings to every spoonful. And just when you think it can’t get any better, you dip in a buttery croissant grilled cheese layered with more caramelized onions and shredded beef. It’s the kind of cozy, soul-satisfying meal that turns an ordinary night into something unforgettable.

Course dinner, lunch

Cuisine American, French

Keyword french onion, grilled cheese, soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4

Author kingcooks

Ingredients

French Onion Beef Soup

• 2 lbs chuck roast cut into 1-2 inch pieces
• 5-6 large onions sliced
• 4-5 cups beef broth
• 2 cups Gruyère cheese shredded
• 1 cup white wine
• 3 tbsp unsalted butter
• 2 tbsp flour
• 1 tbsp garlic paste or minced
• 1 tbsp worcestershire sauce
• 1 tbsp dark brown sugar
• 2 sprigs thyme
• 2 bay leaves
• 1 tsp salt plus more to taste
• 1 tsp black pepper plus more to taste
• Olive oil for cooking

French Onion Beef Grilled Cheese

• 8 slices croissant loaf
• 2 cups Gruyère cheese shredded
• 1/2 cup shredded beef reserved from soup
• 1/2 cup caramelized onions reserved from soup
• Unsalted butter for cooking

Garnish

• Thyme chopped

Instructions

French Onion Beef Soup

• Season beef with salt and pepper.
• To a dutch oven over medium heat, sear the seasoned beef on all sides for about 3-4 minutes per side.
• Once seared, remove from pot and lower heat to medium low.
• Add the sliced onions to the same pot with butter, a pinch of salt, a pinch of pepper and dark brown sugar.
• Continuously stir until the onions caramelize. This will take anywhere from 10-15 mins.
• Stay close and keep stirring to prevent the onions from burning.
• Once caramelized, add garlic and cook until fragrant.
• Reserve 1/2 cup of the caramelized onions for the grilled cheese.
• Sprinkle the remaining onions in the pan with flour and stir to allow the flour to be absorbed.
• Deglaze the pan with white wine and Worcestershire sauce. Cook for 2-3 minutes.
• Return the seared beef to the pot and add enough beef broth to cover.
• Add thyme and bay leaves. Cover and cook on low for 1-2 hours. Or until the beef is fall apart tender.
• Once cooked, reserve 1/2 cup of the tender beef. Shred and set aside.
• Leave the soup to simmer on low heat until you’re ready to serve.

French Onion Beef Grilled Cheese

• Layer Gruyère cheese with the reserved caramelized onions and shredded beef between two slices of croissant loaf.
• To a pan over medium low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.

Assemble

• To baking safe dishes, add a few ladles full of the soup. Top with shredded
• Gruyère cheese. Broil in the oven until the cheese is melted and bubbling.
• Once ready to serve, top with thyme and enjoy with the toasted grilled cheese. Enjoy!

All Crab Everything!!!!

There’s something about crab bisque that just feels like luxury in a bowl. Add a buttery, crab-stuffed grilled cheese on the side, and you’ve got a meal that’s pure comfort and indulgence. This recipe takes creamy, rich crab bisque and pairs it with a gooey croissant loaf grilled cheese overflowing with tender crab meat and melted cheese. It’s the kind of meal that feels made for a quiet evening in, but tastes like something straight out of a seaside restaurant.

Why You’re Going to Love This Recipe

• Double the crab flavor. Between the rich bisque and the grilled cheese stuffed with both crab claw and jumbo lump crab, every bite delivers serious seafood bliss.
• Silky and creamy. The bisque blends sautéed vegetables, tomato paste, and cream for a velvety finish that’s pure comfort.
• Gourmet meets cozy. Using croissant loaf for the grilled cheese gives each sandwich buttery layers and a crisp golden crust.
• Perfect for special nights. This dish feels elevated enough for entertaining but easy enough for a quiet night in.
• A meal that impresses. Whether served as a date night dinner or a weekend treat, it’s guaranteed to wow anyone at the table.

Ingredients

Olive oil, for cooking

Crab Bisque

Snow crab clusters
Seafood stock
Heavy cream
Onions, chopped
Carrots, chopped
Celery, chopped
Garlic cloves
Tomato paste
Thyme
Paprika
Salt, to taste
Pepper, to taste

Jumbo Crab Grilled Cheese

Croissant loaf slices
Cream cheese, softened
Crab claw meat
Jumbo lump crab meat
Mild cheddar cheese
Mozzarella cheese
Shallot, minced
Chives, minced
Garlic, minced
Salt
Black pepper
Butter, for cooking

Garnish

Heavy cream
Olive oil
Parsley, chopped

Instructions

Crab Bisque

• In a large pot or Dutch oven over medium heat, add a drizzle of olive oil and sauté onions, carrots, celery, and garlic until fragrant and slightly golden around the edges.
• Season with salt, pepper, and paprika, then stir in the tomato paste. Cook for 3 to 4 minutes to let the paste release its natural oils.
• Add the snow crab clusters, thyme, and enough seafood stock to cover. Bring to a gentle boil, cover, and cook for 15 to 20 minutes until the vegetables are tender.
• Remove the crab clusters, set them aside, and separate the meat from the shells.
• Using an immersion blender, blend the broth and vegetables until smooth. Let the soup reduce for 5 to 10 minutes, then stir in the heavy cream.
• Simmer until thickened to your liking, then season to taste with salt and pepper. Keep warm on low heat until ready to serve.

Jumbo Crab Grilled Cheese

• In a bowl, combine all ingredients listed under “Jumbo Crab Grilled Cheese” except for the jumbo lump crab meat and croissant loaf slices. Mix until well combined.
• Spread the crab filling between two slices of croissant loaf. Add a bit of jumbo lump crab before closing each sandwich.
• Heat a skillet over medium-low heat and melt some butter. Toast each sandwich on both sides until golden and the filling is gooey and melted.

Assemble

• To serve, place a generous spoonful of shelled snow crab meat in the center of each bowl. Pour the bisque overtop.
• Garnish with a drizzle of cream, a touch of olive oil, and fresh parsley.
• Serve with the warm, golden crab grilled cheese and enjoy every rich, buttery bite.

Storage and Reheating

• Bisque: Store any leftover bisque in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of stock or cream if needed.
• Grilled Cheese: These are best enjoyed fresh, but you can store leftovers in the fridge for up to a day. Reheat in a skillet or air fryer until warm and crisp again.

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Jumbo Crab Grilled Cheese and Crab Bisque

This Jumbo Crab Grilled Cheese and Crab Bisque is the ultimate comfort indulgence, a love letter to every seafood lover’s soul. Silky, creamy crab bisque infused with thyme, garlic, and a touch of paprika pairs perfectly with buttery croissant loaf grilled cheese, stuffed to the brim with crab, cream cheese, and melted cheddar. It’s luxurious, cozy, and meant to be savored one golden, crab-filled bite at a time.

Course brunch, dinner, lunch, Main Course

Cuisine American, French

Keyword bisque, crab, grilled cheese, soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author kingcooks

Ingredients

• Olive oil for cooking

Crab Bisque

• 1-2 lbs snow crab clusters
• 5-6 cups seafood stock
• 2 cup heavy cream
• 1 cup onions chopped
• 1/2 cup carrots chopped
• 1/2 cup celery chopped
• 3 garlic cloves
• 1/4 cup tomato paste
• 3 sprigs thyme
• 1/4 tsp paprika
• Salt to taste
• Pepper to taste

Jumbo Crab Grilled Cheese

• 8 slices croissant loaf
• 8 oz cream cheese softened
• 8 oz crab claw meat
• 4 oz jumbo lump crab meat
• 1/2 cup mild cheddar cheese
• 1/2 cup mozzarella cheese
• 2 tbsp shallot minced
• 2 tbsp chives minced
• 1 tsp garlic minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• Butter for cooking

Garnish

• Heavy cream
• Olive oil
• Parsley chopped

Instructions

Crab Bisque

• To a dutch oven or large pot over medium heat, add a bit of olive oil and sauté the onions, carrots, celery and garlic. Allow to cooked until the onions start to brown slightly around the edges.
• Season with a bit of salt, pepper and paprika and continue to cook. Then, add in tomato paste. Cook for 3-4 minutes to let the tomato paste release its natural oils.
• Now, add the snow crab clusters, thyme and enough seafood stock to cover. Bring to a medium boil, cover and allow to cook for 15-20 minutes. The veggies should be really tender and easy to apart.
• Once the veggies are fall apart tender, remove the crab clusters and set aside to separate the meat from the shells.
• Using an emersion blender, blend the remaining broth and veggies until it’s smooth. Let the soup cook and reduce for 5-10 minutes, then stir in the heavy cream. Reduce the heat and allow it to simmer until it’s thickened.
• Once thickened to your liking, season with salt and pepper to taste. Cover and leave on a low simmer until you’re ready to serve.

Jumbo Crab Grilled Cheese

• To a bowl, add all ingredients listed under “Jumbo Crab Grilled Cheese” EXCEPT the jumbo lump crab meat and croissant loaf slices. Mix thoroughly, and sandwich a good amount in-between two slices of the croissant loaf slices. Before closing, add some of the jumbo lump crab to each sandwich.
• This filling should be enough for at least 4 sandwiches.
• To a pan over medium low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.

Assemble

• To each serving bowl, add a good amount of the shelled snow crab meat to the center. Then, pour the crab bisque overtop and garnish with more cream, parsley and a bit of olive oil.
• Serve with the jumbo crab grilled cheese and enjoy!

Marry Me Chicken Soup with Tortellini

If you’ve ever fallen head over heels for Marry Me Chicken, get ready to fall in love all over again—this time in soup form. This Marry Me Chicken Soup with Tortellini takes all the flavors you adore from the classic dish and transforms them into a creamy, soul-warming bowl that’s rich, hearty, and irresistible. Tender chicken, a velvety cream base, savory Maggi chicken bouillon, and cheese-filled tortellini come together with sun-dried tomatoes, spinach, and basil for a romantic twist on comfort food. It’s the kind of soup that feels indulgent yet nourishing—perfect for cozy nights in or impressing someone special.

Why You’re Going to Love This Recipe

• Comfort in a Bowl – Creamy, rich, and filled with pasta, this soup hits all the cozy notes.
• Romantic Twist – Inspired by the viral Marry Me Chicken recipe, this version turns an iconic dish into a swoon-worthy soup.
• Flavor-Packed Base – Maggi chicken bouillon, sun-dried tomatoes, and parmesan create a broth that’s deeply savory and luxurious.
• Hearty & Filling – With juicy chicken and cheese-filled tortellini, it’s satisfying enough to serve as a full meal.
• Crowd Pleaser – Whether for family dinner or a date night, this soup is guaranteed to win hearts.

Ingredients You’ll Need

For the Chicken

• Chicken thighs or breast
• Onion powder, garlic powder, salt, and black pepper

For the Soup Base

• Water
• Heavy cream
• Onion, diced
• Garlic, minced
• Sun-dried tomatoes, diced
• Maggi chicken bouillon powder
• Flour (to thicken)
• Oregano and red pepper flakes (optional for a touch of heat)
• Spinach, chopped
• Parmesan cheese, grated or shredded
• Fresh basil, chopped
• Cheese-filled tortellini pasta

For Garnish

• Extra parmesan cheese

How to Make Marry Me Chicken Soup with Tortellini

Step 1: Cook the Chicken

Season chicken with onion powder, garlic powder, salt, and black pepper. In a large pot with olive oil, sear on both sides until golden. Let rest, then chop into bite-sized pieces.

Step 2: Build the Flavor Base

In the same pot, sauté onion, garlic, and sun-dried tomatoes until fragrant. Stir in Maggi chicken bouillon and flour to thicken.

Step 3: Bring the Soup Together

Add back the chicken, along with water, heavy cream, tortellini, and spinach. Cover and cook until the pasta is tender and the soup thickens.

Step 4: Add the Finishing Touches

Stir in fresh basil, oregano, parmesan cheese, and adjust with salt and pepper. Serve warm with extra parmesan on top.

Storage & Reheating

• Storage – Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating – Warm on the stovetop over medium heat, adding a splash of cream or water if it thickens too much.
• Freezing – Because of the cream and tortellini, this soup doesn’t freeze well. If you want to freeze, make the soup base without tortellini and add fresh pasta when reheating.

Serving Suggestions

Pair this soup with a side of warm, crusty bread or garlic knots to soak up the rich broth. For an extra cozy touch, serve with a crisp salad or roasted vegetables to balance the creaminess.

This Marry Me Chicken Soup with Tortellini is more than just a meal—it’s comfort, romance, and indulgence in every spoonful. One bite, and you’ll know why they call it “Marry Me.”

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Marry Me Chicken Soup with Tortellini

Pasta takes the beloved flavors of the classic dish and transforms them into a soul-warming bowl of comfort. Juicy chicken, velvety cream, and savory Maggi chicken bouillon create a luxurious base. While sun-dried tomatoes, tender spinach, and cheese-filled tortellini bring irresistible depth and texture. It’s a romantic, rich, and satisfying twist on traditional chicken soup. One you’ll fall in love with over and over again.

Course dinner, lunch, Soup

Cuisine American

Keyword marry me chicken, soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• 1 lbs cheese-filled tortellini
• 1 cup spinach chopped
• 1 cup Parmesan cheese grated or shredded
• 1/4 cup fresh basil chopped
• Olive oil for cooking

Juicy Chicken

• 2-3 lbs chicken thighs or breast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper

Marry Me Soup Base

• 4 cups water
• 2 cups heavy cream
• 1 cup onion diced
• 1/2 cup sun-dried tomatoes diced
• 3 tbsp flour
• 1 tbsp maggi chicken bouillon powder
• 1 tbsp garlic minced
• 1 tsp oregano dried
• 1/2 tsp red pepper flakes optional
• Salt to taste
• Pepper to taste
• Garnish
• Parmesan cheese grated or shredded

Instructions

Juicy Chicken

• Add all ingredients listed under “Juicy Chicken” to a bowl and mix until well coated.
• To a large pot over medium heat, add a bit of olive oil and sear the chicken on both sides for 2-3 minutes per side.
• Once cooked, allow to rest for a few minutes then chop into bite sized pieces and set aside.

Marry Me Soup Base

• To the same pot add a bit more olive oil, the diced onions, garlic and sun-dried tomatoes. Allow to sauté for 3-4 minutes until the onions and garlic become fragrant.
• Add a tablespoon of the Maggi chicken bouillon powder. Continuously stir to combine.
• Now that everything had been cooking for a few minutes, stir in flour until it’s fully incorporated. This will help thicken the soup as it cooks.
• To bring everything together, return the chopped chicken to the pot with water, heavy cream, the cheese-filled tortellini pasta and spinach.
• Cover and let everything come to a boil. Allow to cook for 8-10 minutes. Finish with fresh basil, dried oregano and parmesan cheese.
• Season with salt and pepper to taste.
• Once the soup is nice and thick, remove from heat and serve garnished with more parmesan cheese. Enjoy!

Soup Ingredients
First things first, let’s prep the ingredients for the butternut squash soup! Start by preheating your oven to 425 degrees. Grab a medium sized butternut squash and cut it in half, and remove all the seeds from the inner core. I usually cut the bottom half into quarters since they are larger pieces. By doing so, it will help to evenly bake the squash.  Next, peel and cut two onions in half, and arrange them on a baking pan with the butternut squash and a few cloves of garlic. Season with salt, pepper, and a drizzle of olive oil. Bake for 45 mins or until the squash is fork tender and browned around the edges.

Once everything is roasted, allow the squash to cool down for a few minutes. Scoop out the butternut squash from its outer skin and add to a deep pot with the onions, garlic, and a drizzle of olive oil. Pour in two cups of chicken broth or vegetable broth and blend everything together with a hand blender. (TIP: If you don’t have a hand blender, just add everything into a standard blender and once mixed pour into a deep pot to continue)As you’re blending, add water to thin out the soup if it’s too thick. For example, for this squash it took an additional 2 cups of water to get it just right. So monitor the thickness of your soup until it’s the consistency of your liking. Add salt and pepper to taste and let it simmer until it’s ready to be served.Just like that your soup is done and ready to devour!

Now, let’s move on and make the easiest and most delicious croutons you’ve ever had. Guaranteed to put store bought croutons to shame!  

Homemade Croutons  
Making croutons is actually a lot easier than you think and they hold up really well for multiple uses. I personally love sourdough bread for croutons but any loaf type of bread will work just fine!

Slice your loaf of bread and then cut the slices into small cubes. 

Once the bread is cubed, sprinkle in your favorite herbs and spices.
For this recipes I’m using oregano, thyme, salt, pepper, olive oil, and parmesan cheese. Add everything to a bowl and give it a good mix.  

Transfer the bread to a baking pan for a short visit to the oven at 375 degrees for 10 minutes, or until the croutons are golden brown.

Now that the croutons are done, it’s time to assemble your soup!
To serve, pour in about two cups of the butternut squash soup into a bowl, add a few croutons to the top, drizzle with a little bit of olive oil, and add a sprinkle of parmesan cheese.

With just a few ingredients, you’ll have a simple and delicious soup that is guaranteed to add comfort and keep you warm during the winter season. Serves 8 or 1 hungry soup lover. Enjoy!

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Roasted Butternut Squash Soup & Herb Parmesan Croutons

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author kingcooks

Ingredients

Soup

• 1 medium sized butternut squash
• 2 medium onions
• 4-5 garlic cloves
• 2 cups chicken or vegetable broth
• 2-3 cups of water
• Olive oil
• Salt and Pepper to taste

Croutons

• Small loaf of sourdough bread
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tbsp. parmesan cheese
• 1 tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper

Instructions

Butternut Squash Soup

• Preheat oven to 425 degrees.
• Cut a medium sized butternut squash in half and remove all the seeds from the inner core. Cut the larger halves into quarters for even baking.
• Peel and cut two onions in half and arrange on a baking pan with the butternut squash and a few cloves of garlic.
• Season with salt, pepper, and a drizzle of olive oil.
• Bake for 45 minutes, or until the squash is fork tender and browned around the edges.
• Once everything is roasted and the butternut squash has cooled off for a few minutes, scoop out the squash from its outer skin and add to a deep pot with the onions, garlic, and bit of olive oil.
• Pour in two cups of chicken broth or vegetable broth and blend everything together with a hand blender.
• TIP: If you don't have a hand blender, just add everything into a standard blender and once mixed, pour into a deep pot to continue.
• As you're blending, add water to thin out the soup if it's too thick. Slowly incorporate two additional cups of water until you reach the perfect consistency.
• Add salt and pepper to taste and let simmer until it's ready to serve.

Herb Parmesan Croutons

• Preheat oven to 375 degrees.
• Cut the loaf of bread into slices, and cut the slices into small cubes.
• Once cubed, transfer the bread to a bowl and add in the dried oregano, thyme, salt, pepper, olive oil, and parmesan cheese.
• Mix ingredients and then spread evenly on a baking pan.
• Bake for 10 minutes, or until the croutons are golden brown.

Notes

To serve, pour in about two cups of the butternut squash soup into a bowl, add a few croutons to the top, drizzle with a little bit of olive oil, and add a sprinkle of parmesan cheese.

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See how easy that was?!? Until next time, cook like a king!