Best 13 Creole Soup Recipes

CREOLE SOUP

Steps:

• In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

CREOLE FISH SOUP

Steps:

• In a soup kettle, combine the first eight ingredients; cover and simmer for 10 minutes. Add vegetables; cover and simmer for 10 minutes. , Add fish; cover and simmer for 8-10 minutes or until the fish flakes easily with a fork. Discard bay leaves.

CHICKEN CREOLE SOUP

Steps:

• In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and chicken; cook 7 to 9 minutes, stirring frequently, until onion is softened.
• Stir in flour. Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
• Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center. Remove bay leaves.

CREAMY CREOLE TOMATO SOUP

Steps:

• In a large pot, melt the butter over med-high heat.
• Add the onion and cook, stirring, until very tender, 7-10 minutes.
• Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
• Stir in the diced tomatoes and broth.
• Simmer, uncovered, for 15 minutes.
• Working in batches, transfer the soup to a blender or food processor and puree until smooth.
• Return the soup to the pot.
• Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
• Serve piping hot.

CHICKEN CREOLE SOUP

Steps:

• Melt butter in 5 to 6 quart dutch oven over medium-high heat.
• Cook onions, celery, bell pepper, garlic and chicken in butter 7 to 9 minutes, stirring frequently, until onion is softened and chicken is no longer pink in the center.
• Stir in flour.
• Cook 5 to 6 minutes, stirring constantly, until flour is light brown.
• Stir in remaining ingredients except rice and water.
• Heat to boiling; reduce heat to medium low.
• Cover and cook 25 to 30 minutes, stirring occasionally, until chicken is tender.
• Meanwhile, cook rice in water as directed on package; stir cooked rice into soup.
• Remove bay leaves.

CREOLE CRAB-MEAT SOUP

Steps:

• Remove the zest from 1 lemon in one long strip, if possible, with a vegetable peeler; set aside. Juice the peeled lemon. Thinly slice the remaining lemon into 4 to 6 pieces; set aside for garnish.
• Melt the butter in a deep, large skillet or Dutch oven over medium heat and sauté onion and garlic until soft, about 4 minutes. Add the tomatoes with their juice and the stock and turn the heat up to medium-high. When the mixture boils, turn the heat down to a simmer. Add the bay leaf and the rest of the herbs, the lemon zest strip and 1 1/2 tablespoons of the lemon juice. Simmer, partly covered, for 30 to 45 minutes.
• Add the crab meat and simmer gently until the soup is slightly thickened, about 10 minutes. Add the salt, cayenne and more lemon juice, if needed. Discard the bay leaf and parsley and marjoram sprigs. Add another tablespoon of fresh mint at the last minute. After you spoon the soup into bowls, top each serving with a lemon slice.

CREOLE CHICKEN SOUP

Steps:

• Combine ingredients in a 6 quart slow cooker.
• Cook on high for 1 hour.
• Stir, reduce heat to low and cook 7 - 9 hours.
• Remove chicken from the pot, cool slightly.
• Chop chicken into bite-sized pieces; return to pot.

CREOLE TOMATO AND FENNEL SOUP

Steps:

• Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover. The liquid released from the vegetables as they are heated makes oil unnecessary. Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally.
• Add the chicken stock and simmer for about 15 minutes. Puree with a hand-held blender or in a blender or food processor for about 30 seconds. Add the basil and process until the mixture is smooth but still a bit thick. Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin.
• Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender. Add the strained liquid, bring to a simmer, and adjust the salt and pepper.

CREOLE TOMATO SOUP (LOW FAT)

Steps:

• In a Dutch Oven over medium heat, melt margarine.
• Add green pepper, onion, garlic and 3 tablespoons of the broth. Cook, stirring, until onion is soft (about 10 minutes). If liquid begins to evaporate, add a little more broth.
• Add all remaining ingredients. Cover and bring to a boil. Lower heat and simmer for at least 15 minutes, or until green pepper is tender and flavors are well blended.
• Serve hot.
• Soup will keep in refrigerator for 2-3 days and then reheated.

CREOLE SOUP

Steps:

• 1. In a 4 quart pot cook bacon until crisp. Remove and save.
• 2. In the bacon fat saute the vegetables until crisp tender. I drain the fat or blot with a paper towel.
• 3. Stir in soup, tomatoes (breaking them up if needed), water, bay leaf and hot pepper sauce.
• 4. Bring just to a boil, reduce heat, and simmer uncovered for 10 minutes. Add bacon. Discard bay leaf and serve passing more hot sauce if needed.
• 5. I have also added a can of green chilies to this soup and some sausage cut into slices or diced is a good addition.

CREOLE ONION SOUP

Steps:

• Slice the bread in thick slices and place on the rack in the oven. Heat oven to 325 degrees F (165 degrees C). Check bread periodically throughout following steps and remove from oven when golden.
• In a saucepan over medium heat, melt butter. Cook onion in butter, stirring, until golden, 15 minutes. Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well. Stir in spaghetti sauce and soy sauce, cook 1 minute more. Stir in beef broth and simmer 10 minutes, or until onions reach desired consistency.
• Place slices of bread in ovenproof bowls and top with Swiss cheese. Ladle soup into bowls and top with Parmesan. Place in oven until Parmesan melts. Serve at once.

JOY'S LIFE DIET SOUP CREOLE

Steps:

• In a large stock pot coated with non-stick cooking spray, sauté the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.
• Add the stock, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian) add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.
• Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.

CREOLE SOUP WITH HAM AND CRAWFISH RECIPE

Steps:

• Heat oil in head large pot over medium high heat. Add onion and all bell peppers, sauté until onion is translucent, about 7 minutes. Add garlic, stir 1 minute. Add mushrooms, corn, cajun seasoning and cayenne. Cook 5 minutes stirring occasionally. Add beer, boil 5 minutes. Add tomatoes and clam juice; bring to boil. Meanwhile, melt butter in small skillet over medium heat. Add flour, stir until mixture darkens slightly, about 3 minutes. Whisk butter mixture into soup. Simmer soup until slightly thickened, about 10 minutes. Do Ahead Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm before continuing. Add ham, crawfish, mustard to soup, cook until crawfish is cooked and soup is heated through, stirring often, about 4 minutes. Season to taste with hot pepper sauce, salt and pepper.