Cooking soup in the oven is not a very common culinary technique, which, however, helps to get great results. You can easily cook a delicious first course that your family will appreciate. This method involves the simultaneous preparation of all ingredients in one vessel. That is why such a method is a very simple opportunity to cook excellent food with complex aromas.
Pea Meat Soup
To prepare this hearty and fragrant soup in the oven, there is no need to first fry vegetables or meat. You just put all the ingredients together. You just need to put all the soup ingredients in a ceramic or glass refractory pot and put everything in the oven. So you will need:
- 3 cups diced beef;
- 1 glass of water;
- ½ cup red wine;
- 400 grams of chopped tomatoes;
- 1 tablespoon tomato paste;
- 2 tablespoons soft brown sugar;
- 4 stalks of celery, small cubes;
- 2 large carrots, chopped finely;
- 1 red onion, chopped into small cubes;
- 4 garlic cloves, coarsely chopped;
- sea salt and pepper;
- 425 grams of young peas;
- 1 handful of cilantro leaves, chopped.
How to cook pea and meat soup?
Pea soup in the oven is prepared as follows. Heat the oven to 180 ° C. Place the ceramic pot on the stove over high heat. Add beef, water, wine, chopped tomatoes, tomato paste, brown sugar, celery, carrots, onions and garlic. Season and mix well. Cover and bring to a boil before placing in the oven. Then bake for 1 hour 45 minutes, or until the beef is so tender that it can be easily chopped with a spoon. Remove from the oven and add young peas and chopped cilantro leaves. Stir and check if seasoning is enough. Let stand 5-10 minutes before serving.
Zucchini cream soup
Cooking in the oven allows you to bring all the ingredients of the dish to a soft and creamy consistency. Therefore, vegetables with meaty and tender flesh, such as pumpkins and zucchini, are well suited for such dishes. Below is the recipe for zucchini soup in the oven, for which you need:
- 2 kg of ripe zucchini, cut in half, with seeds removed;
- 2 tablespoons unsalted butter;
- 1 medium Granny Smith apple (approximately 250 grams);
- half a medium yellow onion;
- 8 fresh sage leaves;
- 2.5 cups of slightly salted vegetable or chicken broth;
- 2.5 cups of water;
- one and a half tablespoons of kosher tea salt, plus more if necessary;
- 1/4 teaspoon of fresh black ground pepper;
- 1/3 cup thick cream;
- 0.5 cups of toasted pumpkin seeds, for garnish (optional).
How to do it?
The calorie content of this dish is small - only 281 kcal per serving. How to make soup in the oven according to this recipe? You need to cook it as follows. Preheat the oven to 220 degrees. Line a baking sheet with a sheet of aluminum foil. Cut the zucchini along in half, place on the prepared pan. Melt a tablespoon of oil and grease the vegetable with it, especially carefully at the cut points. Season generously with salt and pepper. Bake from 50 minutes to 1 hour.
Meanwhile, peel the apple and remove the core from it. Slice the fruit into medium sized slices. Grind the onions into medium cubes. Melt the remaining tablespoon of oil in a large skillet over moderate heat. Sauté the onion for a flavor and a ruddy tint. Add the apple and sage, season with pepper and salt, and continue to fry, stirring occasionally, until all ingredients have softened. It takes about seven minutes. Remove the pan from the heat and set aside. Further, the recipe for soup in the oven (you can see the photo of the dish above) involves the following steps:
- When the zucchini is ready, place the pan on the wire rack until the vegetable is cold enough to process.
- Using a large spoon, scoop up the pulp in a pan with the fried apple and onions, discard the skin.
Cooking in the oven
Put all the ingredients in a ceramic pan, add the same water, broth and salt. Stir well, bring to a boil over low heat. Cover, transfer to oven and bake for 15-20 minutes, or until zucchini and apple reach the consistency of mashed potatoes.
Then grind the resulting dish in a blender so that all the ingredients can form a single creamy mass. Pour in the cream and mix thoroughly. To decorate the soup and add a crispy element to it, add the fried pumpkin seeds to it.
Cool the finished dish to room temperature, cover and place in the refrigerator. So you can store it for up to 3 days.
French rusks and onions soup
Traditional caramelized onion cooking methods can take hours to provide a sweet taste and complex aroma. A pressure cooker reduces this time to 30 minutes. Further cooking in the oven allows you to get a wonderful onion soup - a well-known classic French dish. In total, you will need:
- 6 tablespoons tablespoons unsalted butter, plus more for making bread (about 90 grams);
- 1.5 kg of yellow or mixed onions, chopped into thin slices;
- 0.5 tablespoons of tea baking soda;
- kosher salt and ground black pepper;
- half a glass of dry sherry;
- about 2 liters of homemade or canned salted broth;
- 2 sprigs of thyme;
- 1 bay leaf;
- 1 teaspoon of Asian fish sauce (optional);
- 1 teaspoon apple cider vinegar;
- 8 slices of white bread toasted to crisp;
- 1 middle garlic clove;
- 450 grams of gruyere cheese, grated;
- Fresh chopped onions, for garnish.
Cooking classic french soup
Melt the butter in an electric or manual pressure cooker over medium heat. Add onions and baking soda and mix. Season with kosher salt and pepper. Cook, stirring, until the onion softens slightly and begins to secrete liquid. This will take approximately three minutes. Close the pressure cooker and set the heat to high pressure. Fry in this mode for 20 minutes. Release the pressure by allowing steam to escape, then remove the cover. Continue cooking with the lid closed, stirring constantly until the liquid has completely evaporated and the onion is dark brown and sticky. It takes about 5 minutes.
Add sherry and bring to a boil, scraping any brown pieces from the walls. Cook until the smell of alcohol disappears, about 3 minutes. Add the broth, thyme and bay leaf, slightly reduce the temperature and bring to a boil. Simmer for 10 minutes over low heat.
Add fish sauce, if you use it, and apple vinegar, and season with pepper and salt (if necessary). Drop the thyme twigs and bay leaf.
Preheat the oven and move the rack to the top position. Oil slices of dried bread and rub garlic clove on them to absorb flavor.
The following is a recipe for soup in the oven in pots or ceramic bowls. Pour a small amount of the broth into 4 heat-resistant bowls or a pot, and then place the crackers in half (one at a time). Sprinkle a little grated Gruyere on top of the bread, then pour more soup and onions on top, almost filling the containers. Spread the remaining four crackers on top, almost drowning them in the liquid. Place bowls or pots on a baking sheet. Bake until the cheese melts and darkens. Garnish with garlic and serve. As you can see from this recipe with a photo, soup in pots in the oven looks very appetizing.
Mushroom Potted Soup
Many people prefer a bowl of warm soup for lunch. At the same time, mushroom first courses are especially popular. To cook such a soup in pots in the oven, you will need:
- 2.5 cups of mushrooms, chopped (champignons are recommended);
- 1 l.st. olive oil;
- 3 garlic cloves, minced in minced meat;
- 1 l.st. unsalted butter;
- 1 l.st. chopped fresh thyme;
- 1 large bay leaf;
- 1 h Worcestershire sauce;
- 1 cup unsalted chicken stock;
- 1 liter Art. flour dissolved in a spoonful of water;
- sea salt and pepper;
- half a glass of greasy thick cream;
- half a glass of milk;
- some fresh nutmeg, if desired.
How to make mushroom soup?
The recipe for soup in the oven with mushrooms is as follows. Heat olive oil over moderate heat in a dry frying pan. Add butter and garlic and fry for 2 minutes until a strong aroma appears. Add mushrooms, thyme, bay leaf and Worcestershire sauce. Fry for 5-8 minutes until the mushrooms are softened and most of the liquid is absorbed. Arrange the workpiece in two pots, fill with broth, stir and place in a preheated oven for 10 minutes.
Then remove, place the flour mixture evenly and mix thoroughly so that the liquid thickens. Put in the oven for another five minutes. Remove and season with salt, pepper and nutmeg. Pour in the cream and stir. Remove the bay leaf. Serve cooked soup in pots in the oven immediately.
Rib & Bean Soup
This is one of the classic recipes for soups. White beans and pork ribs are combined with onions, carrots, seasonings and several other ingredients. For him you will need:
- 0.5 kg of large white beans;
- water to cover the beans when soaking;
- 4 cups chicken stock;
- 4 glasses of water;
- 1.5-2 kg of pork ribs;
- 2 tablespoons olive oil;
- 2 tablespoons unsalted butter;
- 1 sweet yellow onion, peeled and diced;
- 5 carrots, peeled and cut into thin pieces;
- 2 stalks of celery, chopped finely;
- 3 cloves of garlic;
- 1 teaspoon dried thyme;
- 1 teaspoon dry mustard;
- 1-2 teaspoons of ground black pepper;
- 1 teaspoon of kosher salt;
- 0.5 tablespoons of tea ordinary salt;
- 0.5 tablespoons of smoked paprika tea;
- 0.25 teaspoons of nutmeg;
- 3 leaves of laurel;
- 4-6 bacon strips.
How to cook ribs soup?
How to cook soup in the oven? Rinse the beans and remove any unsuitable grains. Fill a large pot halfway with water and bring it to a boil. Remove the pan from the heat and add the beans there. Place a lid on top and let the beans stand for two hours, then pour water.
Heat 2 tablespoons of olive oil and two tablespoons of butter in a large ceramic pan. Add carrots, onions, celery and fry until cooked. Put the garlic and fry for another 30 seconds. Add to the pan all the ingredients for the soup, except the beans, and bring to a boil, then cover, rearrange in an oven heated to 180 degrees and bake for an hour. Stir occasionally.
Drain the beans and add them to the soup. Bring to a boil on the stove, then transfer to the oven and continue cooking for two hours. When the soup is ready in the oven, the meat should easily slide off the bones. Catch all the ribs from the broth, remove all the bones. Cut the meat into slices and return it to the pan. Take out the bay leaves. Bacon can be cut into pieces and returned to the broth, or completely removed - it depends on your preferences.
If desired, you can add a little any hot sauce. Serve with corn bread, sprinkle on a plate with fresh cilantro or parsley.