Soup in the oven: cooking recipe with photos, ingredients, seasonings, calories, tips and tricks

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cooking soup in the oven is not a very common culinary technique, which, however, helps to get excellent results. You can easily prepare a delicious first course that your family will appreciate. This method involves the simultaneous preparation of all ingredients in one vessel. That is why this method is a very simple way to cook great food with complex flavors.

Meat soup with peas

There is no need to roast vegetables or meat first to make this hearty and flavorful soup in the oven. You simply add all the ingredients together. It is simply required to place all the components of the soup in a ceramic or glass refractory pan and place everything in the oven. So, you will need:

• 3 cups diced beef;
• 1 glass of water;
• ½ glass of red wine;
• 400 grams chopped tomatoes;
• 1 tablespoon of tomato paste;
• 2 tablespoons soft brown sugar;
• 4 stalks of celery,small cubes;
• 2 large carrots, finely chopped;
• 1 red onion, diced into small pieces;
• 4 garlic cloves, coarsely chopped;
• sea s alt and pepper;
• 425 grams of baby peas;
• 1 handful cilantro leaves, chopped.

How to make pea-meat soup?

Pea soup in the oven is prepared as follows. Preheat the oven to 180°C. Place the ceramic pan on the stove on 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 roast for 1 hour 45 minutes, or until the beef is tender enough to be easily sliced with a spoon. Remove from oven and add baby peas and chopped cilantro leaves. Stir and check if there is enough seasoning. Let stand 5-10 minutes before serving.

Cucumber cream soup

Oven cooking allows you to bring all the ingredients of the dish to a soft and creamy consistency. Therefore, vegetables with fleshy and tender flesh, such as pumpkins and zucchini, are well suited for such dishes. Below is a recipe for squash soup in the oven, for which you will need:

• 2 kg ripe zucchini, halved, seeds removed;
• 2 tablespoons uns alted butter;
• 1 medium Granny Smith apple (about 250 grams);
• half of a medium yellow onion;
• 8 fresh sage leaves;
• 2, 5 cups low-s alt vegetable or chicken broth;
• 2, 5 cups of water;
• one and a half spoons of kosher tea s alt, plus more if needed;
• 1/4 teaspoon fresh ground black pepper;
• 1/3 cup heavy cream;
• 0, 5 cups toasted pumpkin seeds, for garnish (optional).

How to do it?

The calorie content of this dish is low - only 281 kcal per serving. How to make soup in the oven according to this recipe? You need to prepare it as follows. Preheat the oven to 220 degrees. Line a baking sheet with a sheet of aluminum foil. Cut the zucchini in half lengthwise, place on the prepared baking sheet. Melt a tablespoon of butter and grease the vegetable with it, especially carefully at the cut points. Season generously with s alt and pepper. Bake 50 minutes to 1 hour.

Meanwhile, peel and core the apple. Cut the fruit into medium sized pieces. Chop the onion into medium cubes. Melt the remaining tablespoon of oil in a large skillet over moderate heat. Fry the onion for aroma and a ruddy hue. Add apple and sage, season with pepper and s alt, and continue to fry, stirring occasionally, until all ingredients are softened. This will take about seven minutes. Remove skillet from 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 willready, place the baking sheet on a wire rack until the vegetable is cold enough to process.
• Using a large spoon, scoop out the pulp into the pan with the sauteed apple and onion, discard the skin.

Cooking in the oven

Put all ingredients in a ceramic pot, add water, broth and s alt. Mix well, bring to a boil over low heat. Cover, transfer to the oven and bake for 15-20 minutes, or until the zucchini and apple are puréed.

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 spruce up your soup and add a crunchy twist, add toasted pumpkin seeds.

Cool the finished dish to room temperature, cover and place in the refrigerator. So you can keep it up to 3 days.

French breadcrumbs and onion soup

Traditional methods for preparing caramelized onions can take several hours to provide a sweet taste and complex flavor. The pressure cooker reduces this time to 30 minutes. Further cooking in the oven produces a wonderful onion soup, a well-known classic French dish. All you need is:

• 6 tablespoons uns alted butter, plus more for making bread (about 90 grams);
• 1.5kg thinly sliced yellow or mixed onion;
• 0, 5 teaspoonsbaking soda;
• kosher s alt and ground black pepper;
• half a cup of dry sherry;
• about 2 liters of homemade or canned low-s alt broth;
• 2 sprigs of thyme;
• 1 bay leaf;
• 1 teaspoon Asian fish sauce (optional);
• 1 teaspoon of apple cider vinegar;
• 8 slices of white bread, crispy toasted;
• 1 medium garlic clove;
• 450 grams Gruyere cheese, grated;
• Fresh chopped onion, for garnish.

Cooking Classic French Soup

Melt the butter in an electric or manual pressure cooker over medium heat. Add onion and baking soda and stir. Season with kosher s alt and pepper. Cook, stirring, until the onion softens slightly and begins to release 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, allowing steam to escape, then remove the lid. Continue cooking with the lid closed, stirring constantly, until the liquid has completely evaporated and the onion is dark brown and sticky. This will take about 5 minutes.

Add the sherry and bring to a boil, scraping down any brown bits from the sides. Cook until the alcohol smell is gone, about 3 minutes. Add broth, thyme and bay leaf, reduce heat slightly and bring to a boil. Simmer for 10 minutes over low heat.

Addfish sauce, if using, and apple cider vinegar, and season with s alt and pepper (if needed). Discard thyme sprigs and bay leaves.

Preheat the oven and move the rack to the top position. Butter slices of toasted bread and rub a garlic clove over them to soak up the flavor.

Next, the soup recipe is done in the oven in pots or ceramic bowls. Pour a small amount of the broth into 4 heatproof bowls or pots, then add the crackers, broken in half (one at a time). Sprinkle some grated Gruyère over the bread, then pour more soup and onions on top, almost filling the bowls. Arrange 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 photo recipe, pot soup looks very appetizing in the oven.

Mushroom soup in pots

Many people prefer a bowl of warm soup for lunch. At the same time, mushroom first courses are especially popular. To cook this soup in pots in the oven, you will need:

• 2, 5 cups mushrooms, chopped (champignons recommended);
• 1 l.st. olive oil;
• 3 garlic cloves minced;
• 1 l.st. uns alted butter;
• 1 l.st. chopped fresh thyme;
• 1 large bay leaf;
• 1 l.h. Worcestershire sauce;
• 1 cup uns alted chickenbroth;
• 1 l. Art. flour dissolved in a spoonful of water;
• sea s alt and pepper;
• half a cup of heavy heavy cream;
• half a glass of milk;
• a little fresh nutmeg, optional.

How to make mushroom soup?

Recipe for soup in the oven with mushrooms next. Heat olive oil over moderate heat in a dry frying pan. Add butter and garlic and sauté for 2 minutes until fragrant. Add mushrooms, thyme, bay leaf and Worcestershire sauce. Saute for 5-8 minutes until the mushrooms are softened and most of the liquid has been absorbed. Spread the workpiece in two pots, pour in the broth, stir and put in a preheated oven for 10 minutes.

Then take out, put the flour mixture in equal parts and mix thoroughly to thicken the liquid. Place in the oven for another five minutes. Remove and season with s alt, pepper and nutmeg. Pour in the cream and stir. Remove bay leaf. Serve the cooked soup in pots in the oven immediately.

Soup with ribs and beans

This is one of the classic soup recipes. White beans and pork ribs are combined here with onions, carrots, seasonings and a few other ingredients. For it you will need:

• 0.5kg large white beans;
• water to cover beans while soaking;
• 4 cups chicken broth;
• 4 glasses of water;
• 1, 5-2 kg pork ribs;
• 2 tablespoons olive oil;
• 2 tablespoons table oiluns alted butter;
• 1 sweet yellow onion, peeled and diced;
• 5 carrots, peeled and thinly sliced;
• 2 celery stalks, finely chopped;
• 3 garlic cloves;
• 1 teaspoon dried thyme;
• 1 teaspoon dry mustard;
• 1-2 teaspoons ground black pepper;
• 1 teaspoon kosher s alt;
• 0, 5 teaspoons regular s alt;
• 0, 5 teaspoons smoked paprika;
• 0, 25 teaspoons nutmeg;
• 3 bay leaves;
• 4-6 bacon strips.

How to cook rib soup?

How to cook soup in the oven? Rinse the beans and remove any unusable grains. Fill a large pot halfway with water and bring it to a boil. Remove the pot from the heat and add the beans to it. Place a lid on top and let the beans stand for two hours, then discard the water.

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large ceramic saucepan. Add carrots, onions, celery and fry until tender. Add the garlic and fry for another 30 seconds. Add all the ingredients for the soup, except the beans, to the pan 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 slide off the bones easily. Get all the ribs out of the brothremove all bones. Cut the meat into pieces and return to the pot. Take out the bay leaves. The bacon can be cut into pieces and returned to the broth, or removed entirely, depending on your preference.

If desired, you can add a little of any hot sauce. Serve with cornbread, and sprinkle the bowl with fresh cilantro or parsley.