Get Souped Up!

by Cecelia Shabazz | photography by William Colgin & Tim Isbell

Falling leaves, crisp air … hmmm, it’s time for some soup! And who knows soup better than fine restaurants along the Boulevard? Beachblvd asked three of them to share their favorite soup recipes. No, these aren’t Grandma’s recipes. They’re tasty escapes simmered up to keep the home fires burning.

Onion and Garlic
Beer Braised Soup

From F&B Catering, Ocean Springs

This is a great soup for any season. If you prepare during the Vidalia onion season, it’s even better.

Ingredients:

• 4 pounds onions (about 10), sliced thin
• 4 large garlic cloves, minced
• 2 tablespoons olive oil
• 12-ounce bottle of Southern Pecan Beer (local is always best!)
• 5¼ cups beef broth
• 2 sprigs of thyme
• 2 tablespoons sugar
• 2 tablespoons unsalted butter
• 4 slices of day-old rye bread, crusts discarded and the bread cut into ½-inch cubes
• Freshly grated Parmesan as an accompaniment

Method:
In a heavy kettle or pot, cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned. Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste. While the soup is simmering, in a heavy skillet, melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Divide the soup among six bowls and top it with the Parmesan and the croutons.

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Roasted Tomato Soup

Southern Grounds, Gulfport

This homemade soup is a crowd pleaser.

Ingredients:

• 10 plum tomatoes, halved lengthwise and seeds removed
• 1/4 cup olive oil, divided
• 6 cloves garlic, coarsely chopped
• Salt and freshly ground pepper
• 1 Spanish onion, diced
• 3 cups stock (chicken or vegetable)
• 1 tablespoon finely chopped fresh thyme
• 2 tablespoon coarsely chopped basil
• 1 1/2 cups heavy cream

Method:
Preheat oven to 325 degrees. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 35 to 40 minutes, or until the tomatoes are soft.
Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and garlic and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes and the juices that have accumulated. Add the stock and fresh thyme and basil cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, return to a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.

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Summer Smith's Mushroom and Brie Soup

Mockingbird Cafe, Old Town Bay St. Louis

Mmmm is the best way to describe this local favorite.

Ingredients:

• 3 tablespoons butter
• 1 small onion
• 3 cloves of garlic
• 4 sprigs of fresh thyme
• 8 ounces of brie rinds removed, diced & brought to room temperature
• 3 tablespoons flour
• 2 cups red wine
• 5 cups beef stock (sub veggie stock for vegetarian)
• 1 quart of half and half or heavy cream
• salt and pepper to taste
• 2 pounds of baby portabellos quartered

Method:
Melt butter in large Dutch oven, add onions & butter. Saute until tender. Add thyme & mushrooms, saute 4 minutes. Sprinkle flour over mixture and cook 2 minutes stirring often.
Add wine & beef stock. Bring to a boil, reduce heat & simmer 10 minutes. Add Brie in several batches. Stir constantly until melted. Note: Not all of the Brie will melt and you will have small chunks.
Once Brie is well incorporated, add 1/2 and 1/2 or cream. Simmer 15 minutes. Be careful not to boil since the cream will break, resulting in grainy soup.
Best served with warm garlic serious bread.