Tonkadale Staff's Cozy Soup Recipes

Tonkadale Staff's Cozy Soup Recipes

Posted by Sara Berg on Oct 4th 2026

Tonkadale Staff's Cozy Soup Recipes

Chilly fall nights are here, which means that it is finally soup season in Minnesota. In the spirit of entering the season of giving, our staff submitted their favorite recipes to share with YOU! Queue up an episode of Gilmore Girls, light some candles, don your chef's apron, and get to cozy cookin'!

Ella ~ Tomato Bisque - Vegetarian

This is a fall and winter staple at my house, always served with grilled cheese. You can add all sorts of vegetables like squash, peppers, or sweet potatoes in place of some of the tomatoes. This is the best way to use up any extra vegetables in your fridge or in your garden at the end of the growing season!

Ingredients:
- 1/3 cup olive oil
- 4 tablespoons unsalted butter
- 2 large carrots, peeled and diced
- 1 large yellow onion, diced
- 6 cloves garlic, roughly chopped
- 3 pounds tomatoes, chopped
- 1 teaspoon dried oregano
- 2 teaspoons sea salt
- 2 cups chicken stock
- 3/4 cup heavy cream
- 1 cup fresh basil leaves

Instructions:
In a large pot, melt the butter and olive oil over medium heat. Add in carrots and onions, stir until onions are translucent (5-7 mins). Add garlic, and cook for an additional minute. Add in tomatoes, oregano, salt, and chicken stock. Bring the soup to a boil, and then reduce to a simmer. Cover with a lid. Allow to cook for 30 minutes. Remove from heat and add basil. Using an immersion blender, blend the soup in the pot until it’s smooth. Pour in the heavy cream and stir until fully incorporated. Enjoy!

Andie ~ White Chicken Chili

This is my go to right when the weather finally drops to a balmy 67 degrees outside. Heavy on the sour cream, Fritos, and cheese!

Ingredients:
- Cooked chicken, shredded (rotisserie chicken from Costco or 4 large chicken breasts)
- One large yellow onion, chopped
- 4 cans northern white beans
- 1 can roasted corn
- 2 cans green chilis
- 1 large can Rotel tomatoes
- Chicken broth
- Splash of half and half (small carton, you don’t use it all)
- 2 packs McCormick white chicken chili seasoning packs
- Lime Juice (to taste)

Toppings:
- Cilantro (if you want!)
- Sour cream
- Shredded cheese
-Fritos

Instructions:
Put all items (except for chicken broth & half and half) in your soup pot, and turn on medium until it boils. If it looks a little thick, add chicken broth to your liking to thin out. Turn on low, and let simmer for a couple of hours. When done simmering add half and hal - maybe half of the carton. Chow down!

Kristi ~ Carrot and Ginger Soup - Vegetarian, GF & DF

Sometimes I use all orange carrots. I use an immersion blender right in the pot after the carrots are done cooking, and then serve into bowls & garnish with scallions. PS: the turmeric can stain clothing, so don’t slobber on yourself! Serves ~8.

Ingredients:
- 1/4 cup peanut oil or vegetable oil
- 1 pound orange carrots cut crosswise into 1/4 inch thick slices
- 1 pound yellow carrots (or another color), cut crosswise into 1/4 inch thick slices
- 1 pound white carrots, cut crosswise into 1/4 inch thick slices
- 1 tablespoon minced garlic
- 1 tablespoon minced scallion, white part only (reserve green parts for garnish)
- 1 tablespoon minced, fresh ginger
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground white pepper, plus more as needed
- 1/2 teaspoon turmeric
- 7 tablespoons honey, plus more as needed
- 12 cups (96 oz.) homemade vegetable stock or good quality canned low-sodium vegetable broth (plus more as needed)
- Juice of 1/2 lemon
 
Instructions:
In a stockpot, heat the oil over medium-high heat. Add the carrots and sauté, stirring frequently, until they start to caramelize around the edges, 7 to 10 minutes. Stir in the garlic, ginger, and scallion whites and sauté, stirring frequently, just until glossy and fragrant but not yet browned, 1 to 2 minutes. Add the salt, white pepper, turmeric and honey and sauté, stirring constantly for 2 minutes. Add the broth and bring to a boil. Reduce the heat to maintain a steady simmer and cook until the carrots are very tender, about 40 minutes. Remove the pot from the heat. In a food processor or a blender puree the soup, or use and immersion blender to puree it in the pot. Stir in the lemon juice. If the soup seems too thick, stir in additional broth to achieve the desired consistency: thick and creamy, but still fluid. Taste and adjust the seasonings, if necessary. (Recipe via Wolfgang Puck Worldwide, Inc.)

Faith ~ Lazy Day Chicken Noodle Soup - GF & DF

I add in the lemon, turmeric, & sometimes some fresh ginger for a little immune kicker in the winter. Feel free to prep ingredients however your heart desires. Minced, chopped, diced, whatever you have the energy for. 🙂 This is a toss-it-all-in, low-effort, lazy day classic!

Ingredients:
- 1 rotisserie chicken (1/2 is fine if leftover from dinner before!)
- 2 cartons of chicken broth
- 1 yellow onion, coarse chopped
- 6 medium to large orange carrots, chopped
- 1 bunch of celery, chopped
- 3-5 garlic cloves, minced
- 1/2 bunch of fresh thyme, chopped
- 1 box of gluten-free rotini noodles, cooked
- 1/2 tablespoon ground turmeric
- Juice from half a lemon
- Salt and black pepper to taste
- Red pepper flakes for a little kick (optional)
 
Instructions:
Boil chicken with the broth for 10 minutes, remove from heat, & debone (you can pull chicken off before & throw it in the pot, that’s what I usually do). Throw chicken back in, add veggies & seasonings, boil until veggies are fork tender. Cook your noodles in separate pot. Spoon soup over noodles in a bowl and enjoy! PS: Keep noodles in separate container when storing so they don’t get mushy!

Cori ~ Mushroom Stew - GF, Vegetarian, can be easily DF)

Serves ~6.
 
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 pounds mixed mushrooms, sliced (we like cremini, chanterelles, oyster, or portobello)
- 1/2 teaspoon kosher salt
- 3/4 cup dry white wine, (we like Pinot Grigio or Sauvignon Blanc)
- 4 cups vegetable broth
- 1 teaspoon vegetable bouillon
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons salted butter
- 1/2 cup frozen peas
- 1/4 cup flat leaf parsley, finely chopped
- Crusty bread, for serving
 
Instructions:
Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is glistening add the onions and cook until beginning to soften, about 3 minutes. Add in the garlic, half of the mushrooms and the salt. Cook, stirring often, until the mushrooms begin to soften, about 5 minutes. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer until the wine has reduced by a third, about 8 minutes. Stir in the broth, bouillon, pepper, thyme, bay leaf, red pepper flakes, and potatoes. Increase the heat to high and bring to a boil, then reduce the heat to low. Simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Once the butter is sizzling, add the remaining mushrooms and cook, stirring often, until golden brown, about 5 minutes. Remove from the heat. Stir the peas, parsley, and browned mushrooms into the stew. Serve with crusty bread on the side. (Recipe via Modern Proper)

Anita - Chicken Verde Stew with Hominy

I love this soup because it is chock full of vegetables, and you get added protein from chickpeas and chicken. But what I love most is tomatillos! They add a brightness that brings all of the different components together. Serves ~6.

Ingredients:
- 2 Anaheim chiles
- Cooking spray
- 1 1/2 lbs. tomatillos
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups fat-free lower-sodium chicken broth, divided
- 2 tablespoons olive oil divided
- 1 1/2 cups finely chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 tablespoons all-purpose flour
- 4 teaspoons finely chopped garlic
- 1 lb. skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon black pepper divided
- 1 (29-ounce) can golden hominy rinsed and drained
- 6 tablespoons reduced-fat sour cream
- Cilantro leaves (optional)

Instructions:
Preheat broiler to high. Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred. Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins. Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once. Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender. Add 1 cup broth; process until smooth. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally. Stir in flour; sauté for 2 minutes, stirring frequently. Add garlic; sauté for 30 seconds, stirring constantly. Place onion mixture in a large bowl. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add half of chicken; sauté 3 minutes. Add browned chicken to onion mixture. Repeat procedure with remaining chicken and 2 teaspoons oil. Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.

Cyndee - Tortellini Soup

This recipe was gifted to me by a foodie, food stylist friend. Highly recommended for family get-togethers or larger gatherings. The secret is in the sausage; I recommend a spicy, seasoned sausage as it gives the soup its robust flavor.
 
Ingredients:
- 1 1/2 lb. mild or hot Italian sausage
- 2 cloves of garlic minced
- 2 onions, chopped
- 28 oz. can of tomatoes, chopped
- 3 cans beef broth
- 1 1/2 cup dry red wine
- 1 teaspoon dry basil leaves
- 1 package of cheese tortellini
- 1 medium green pepper
- 2 zucchinis
- 1 small bunch of parsley
- Grated parmesan

Instructions:
Brown sausage and drain. Add garlic and onion. Cook until limp and add can of tomatoes, beef broth, dry red wine, and basil leaves. Simmer awhile to meld flavors. This can be done earlier in the day, or even the day before for extra flavor. Allow enough time to cook 1 package of cheese tortellini in prepared mixture. Add 1/4 cup chopped parsley, chopped medium green pepper and 2 sliced zucchini. Might need to thicken with corn starch/water at end of cooking time. Serve with freshly grated parmesan.

Luke - Ranchero Beef Stew

This soup is fast, easy, fresh, and one Jessie's favorites that I make! Serves ~4, but I typically double to make 8.
 
Ingredients:
- 1 tablespoon of olive oil
- 1 lb of beef stew meat, cut into 1 inch or smaller cubes
- 1 large onion, cubed
- 2 medium carrots, cubed (often add more)
- 3 garlic cloves, chopped
- 1, 15 oz. can diced tomoatoes
- 1 cup of beef broth (or to your liking)
- 1 4 oz. can of diced green chiles
- 1/2 cup sliced pimiento stuffed green olives
- 2 tablespoons of dried oregano
- 1/3 cup fresh cilantro
 
Instructions:
Heat oil in pan over medium/high heat. Sprinkle beef cubes with salt and pepper, and add to pan. Sauté until brown (about 5 minutes). Add onion, carrots, and garlic - sauté another 5 minutes. Add tomatoes, broth, chiles, olives, and oregano. Bring to simmer, taste and adjust add of the ingredients to your liking (typically I add more carrots). Reduce heat to low, cover, and simmer for at least 1 hour. Season to taste, serve over egg noodles, and add cilantro and sour cream to garnish! (Recipe via Bon Appetit)

Happy Soup Season, from your friends at Tonkadale!

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