This spring I was invited to a Soup Swap and it was so much fun! Every guest brought quart-sized portions of their favorite homemade soup along with the recipe, to share with other guests. At the party we enjoyed the host’s Chorizo Hominy Chili. And when it was time to leave, we each took home a quart of each other’s soup. I came home with Slow Cooker French Onion Soup, Cream of Asparagus Soup, Chorizo Hominy Chili, and Cauliflower Cheese Soup.
How a Soup Swap Works:
1. Make your guest list and pick a date!
2. Create your invitations with instructions for the guests. Be sure to include how many quart sized portions to have them bring. (If you have 5 guests, have them make 5 portions to share.) Suggest they put their portions in glass or plastic containers. Include what type of soup you’ll be serving as the host.
3. Send the invitations
4. When the day arrives, prepare your large pot of soup and put your portions to share in their jars.
5. Enjoy the party! This is a great way to creatively add to your family’s favorite recipes and be social at the same time.
Here are some of the recipes we enjoyed. You will need to adjust the quantities depending on how many quarts you’ll need for your own Soup Swap.
Slow Cooker French Onion Soup
- 3 lbs. yellow onions, peeled, sliced, and cut into quarters
- 2 tbsp. unsalted butter, melted
- 2 tbsp. olive oil
- 1 tsp. salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 2 tbsp. balsamic vinegar
- 10 cups beef broth
- 1 baguette, sliced 1 inch thick and toasted
- 2 cups Gruyere cheese, grated (or substitute mozzarella)
Place the onions in the slow cooker. Add the butter, olive oil, salt and black pepper and stir. Cover, cooking on low for 12 hours. The onions will be soft and golden brown. Stir in the balsamic vinegar and beef broth. Cover, cooking on low for an additional 6-8 hours. Taste and season with more salt and pepper. Pre-heat the oven to 350 degrees. Place individual serving sized oven safe bowls onto a sheet pan. Ladle the soup into bowls. Place a piece of toast onto the top of each bowl. Add approximately 1/3 cup of grated cheese atop each piece of toast. Place in oven and bake until the cheese is melted. Broil for an additional 2-3 minutes, making the cheese brown and bubbly. Remove from the oven, allowing the soup to cool down for approximately 10 minutes before serving.
Blender Cream of Asparagus Soup
- 1 1/2 cups chicken broth
- 1 1/2 lbs. asparagus spears: cooked, cooled and cut in half. (Reserve 1 cup chopped asparagus)
- 1/2 cup heavy cream (or substitute with full fat canned coconut milk)
- Salt and pepper to taste
Place chicken broth and asparagus in the blender. Increase speed to high and blend until smooth. Reduce speed or turn off. Add heavy whipping cream and salt and pepper. Blend to combine. Heat to a higher temperature in a pot on a stove and add reserved chopped asparagus, cooking until soft. Serve and enjoy!
Chorizo Hominy Chili
- 2 1/2 lbs. uncooked chorizo sausages in natural casing
- 1 lb. lean ground beef
- 2 large onions, chopped
- 5 cloves garlic, minced
- 2 cans (7oz each) diced green chilies
- 1/4 cup chili powder
- 1 tsp. ground Chipotle chilis
- 2 tsp. chopped fresh oregano
- 2 tsp. ground cumin
- 1 can (28oz) crushed tomatoes
- 1 1/2 cups (12oz) ale or other heavy beer
- 2 cans (15oz each) yellow hominy, drained
- Salt to taste
Squeeze the sausages from their casings into a 6-8 quart pan over high heat; discard casings. Add beef, onions and garlic. Stir occasionally over high heat, breaking sausages and beef into small pieces, until meat is browned and the onion is soft, about 10 minutes. Spoon off fat and discard. Add green chilies, chili powder, Chipotle chilies, oregano, and cumin. Cook, stirring 1 minute. Stir in tomatoes, ale and hominy. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Add salt to taste.
Cauliflower Cheese Soup
- 1 head cauliflower, chopped into 1 inch pieces
- 1/2 onion, chopped
- 3 tbsp. salted butter
- 3 cups chicken broth
- 1 tbsp. arrowroot powder
- 1 cup heavy cream
- 2 cups extra sharp cheddar cheese, grated
- 1 tsp. cajun seasoning
- Salt and pepper to taste
In a large pot, add cauliflower, onion, butter and chicken stock. Cook on medium heat for 15 minutes or until cauliflower is tender. Turn off heat and use immersion blender to puree until smooth. Turn heat back on low and whisk in arrowroot powder and heavy cream. Stir in cheese and cajun seasoning. Season to taste with salt and pepper.
**Optional: Add ham or leftover chicken just before serving.
We’d love to hear about your Homemade Soup Swap or other fun ways to share your favorite food and recipes! Be sure to comment with your ideas below. Enjoy!
Katie is a writer and influencer based in beautiful Coeur d’Alane, Idaho. She enjoys DIY projects, photography, decorating and going on family adventures. She feels blessed to be a wife, a stay-at-home mom to three kids and a Pacific Northwest lifestyle blogger.