Today we are making a CLASSIC! Comfort Food doesn’t get much better than Chicken Tortilla Soup! This is a favorite of mine because the leftovers are soooooo good! Give this one a try. Let’s #makeithappen
Here’s the full recipe
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Today we are continuing with Soup Season and tackling one of my new favorites – French Onion Soup! Honestly, I rarely ever have this soup at restaurants and enjoy it, but when I was in Paris, it was the best thing I ate! After making it at home several times, I feel like I’ve finally perfected the recipe. Let’s #makeithappen
Here’s the full printable recipe
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Here’s the full printable recipe
Come in y’all for some easy to make Cabbage soup perfect for fall and the whole family will love this recipe. Please be sure to thumbs up 👍 the video that helps YouTube push out my content and subscribe for the deliciousness Blessings 🥰
Ingredients
1 lb of ground beef 1 pound of Italian mild sausage
Cabbage chopped
Onion chopped
Bell pepper chopped
3 gloves minced garlic
1 can of stewed tomatoes
2-3 tablespoons of tomato paste
1 bay leaf
4 cups beef broth
Season to taste 
Directions
Brown your meat and once the meat has cooked for a few minutes add in the onions bell peppers and bay leaf and cook till meat is no longer pink drain and add in the garlic and tomato paste mix for one minute next add the stewed tomatoes cabbage and beef broth season to taste cover and let cook untill the cabbage is tender enough to your liking once done remove bay leaf and taste and adjust seasoning Thanks for watching
🌟Checkout More of My Recipes 🌟
✨Cornbread Recipe
✨Chicken and Dumplings Recipe
✨Great Northern Beans
✨Chicken Stew
✨Collard Greens
✨Potato Salad Recipe
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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ABOUT MOB
Mob has always been built around one key principle: food you’ll actually cook. Join us as we create delicious recipes, show off kitchen tips and tricks, and give you the best product and restaurant recommendations around.
Our perfected French onion soup strikes the ideal balance of sweet and savory! Watch the video tutorial to learn how to make this easy, restaurant-quality classic at home.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
FRENCH ONION SOUP INGREDIENTS:
►2 Tbsp olive oil plus more to brush toasts
►2 Tbsp unsalted butter
►3 lbs 6 large yellow onions
►1/2 tsp granulated sugar
►2 garlic cloves minced
►1/2 cup dry sherry wine or use dry vermouth or dry white wine
►8 cups beef stock or broth
►1 bay leaf
►3 sprigs fresh thyme plus more to garnish (or 1/4 tsp dried thyme)
►1 1/2 tsp salt or to taste, divided
►1/2 tsp black pepper or to taste
►12 slices baguette
►8 oz gruyere cheese 1 1/2 cups shredded, divided
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:34 How to chop onions
1:55 How to saute onions
3:35 Adding beef broth
4:04 French onion soup crouton topping
4:57 Gruyere cheese for the soup
5:47 Taste test
6:32 Adding cheese to the soup
7:45 Melting the cheese on the bread
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Pot roast is a comfort food classic! Here’s the easy way to make it perfectly every time! Read more:
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This recipe is one of the most used bases of Japanese food; the humble Dashi (Japanese Sea Stock). There are many kinds but this is the most common one. It’s the same broth that you use to make homemade miso soup, tempura sauce, and much much more. Best part is you only need 3 ingredients to make it.
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Matzo ball soup is Jewish comfort food at its finest. Cara Nicoletti is in the MUNCHIES Test Kitchen to offer her version of the legendary dish, which features a full chicken, veggies, homemade broth and matzo balls, made with delicious schmaltz. This recipe is so good it might just rival your grandma’s!
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This is that real deal, traditional tonkotsu ramen. A lot of people wonder how to get a proper rich and creamy tonkotsu broth like so many ramen shops do. This guide/recipe will show you how to do just that. Of course I also included how to make chashu, and nice jammy soft boiled eggs. I was originally going to upload those as individual videos, but then decided to just have every component made in this video. From what I’ve heard, a lot of ramen shops will actually boil their bones for over 14-24 hours, but this recipe still makes a beautiful broth just at 12 hours. Enjoy guys! *DISCLAIMER: No instant ramen noodles were harmed in the making of this video *
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