Subset's four recipes to close out soup season

As winter begins to come to a close, this weekend is an opportune time to formally begin closing out the chilly months as we move into spring.

And here at Subset we think soup, much like a digital advertising campaign, tastes best with quality ingredients, a well-thought out recipe, and the patience to let it all simmer together.

 Broccoli Cheddar Soup (4-6 servings)Soup is the ultimate comfort food, it instantly warms you up and makes you feel better. Broccoli cheddar is no exception. From the liquid gold of cheddar cheese sauce to the nutritiousness of the veggies you can’t go wrong with this soup. This recipe is best served with fresh hot french bread for dipping, or if you are feeling extra indulgent, a bread bowl!— Claire, DeliveryIngredients:1 white onion diced2 large carrots shredded (or a bag of pre-shredded)1 large crown of broccoli diced4 tablespoons butter4 tablespoons flour2 cups chicken or vegetable stock (more if you enjoy a thinner consistency)4 cups heavy cream2 cups sharp cheddar cheese, but measure with your heartSalt and pepper to tasteInstructions:- In a large pot over medium heat add the butter and onions until translucent. Stirring frequently- Add flour and cook until onions are evenly coated.- Add both chicken stock and heavy cream and mix well.- Once thickened add cheddar cheese and allow to fully melt- Toss in your carrots and broccoli and simmer until soft- Season with salt and pepperThai Chicken Curry Soup (6-8 servings)Many of the best soups are served hot (temperature), but only the best of the best are both hot (temperature) and hot (spicy).This Thai chicken curry soup checks both of those boxes. Flavorful, fragrant, and ready for all your favorite garnishes this lightly creamy curry soup is full of fresh ingredients and flavor.— Jake, CreativeIngredients:2 tablespoons olive oil2 tablespoons butter1 large onion, chopped1 red bell pepper, sliced10 oz. chicken (breasts or thighs)5 tablespoons Thai red curry paste3 garlic cloves minced garlic2 tablespoons grated ginger8 ounces fresh mushrooms, sliced2 cans coconut milk1 tablespoon fish sauce8 cups chicken broth2 tablespoons brown sugar¼ cup lime juice1 teaspoon red pepper flakes12 oz rice noodlesOptional: lime wedges, cilantro, green onions – to garnishInstructions:- In a large pot over medium heat add the butter, olive oil, onion and red pepper until softened. Stir occasionally.- Add chicken pieces, cook until opaque.- Add in curry paste, stir to combine.- Add garlic, ginger and mushrooms.- Add chicken broth, fish sauce, coconut milk, brown sugar, lime juice and pepper flakes.- Pour over rice noodles to soften.- Add garnish(s) and serve. Season with salt, pepper and Sriracha sauce.Montana’s Best Tomato Soup (4-6 servings)4Bs, a Montana restaurant chain, has arguably the best tomato soup on the planet. The Subset team will happily treat any visitors to a hearty bowl of it (best accompanied by a grilled cheese sandwich. But to hold you over until you get to Montana, try this attempt to recreate the iconic recipe at home.And again, a grilled cheese to go along with it is HIGHLY recommended.— Matt, FounderIngredients:32 oz tomatoes (diced)1 cup chicken broth8 tablespoons butter¼ onion chopped2 tablespoons sugar1 teaspoon baking soda2 cups heavy creamInstructions:- In a large pot over low heat, mix tomatoes, broth, butter, sugar, onions, and baking soda.- Simmer over low heat for at least 1 hour.- In a separate pot heat cream over low heat, do not scorch.- Once cream is heated, combine to tomato mixture, and serve.Lentil Potato Soup (4-6 servings)Nutritious, delicious, and packed full of flavor, this Lentil Potato soup is the perfect go-to recipe for a cold evening. Hearty enough to eat on its own, and a crowd pleaser amongst adults and kids alike. And bonus points, it is vegan friendly!— Madison, AccountsIngredients:2 tbsp vegetable oil3 cloves garlic — minced1/4 cup diced onion1 carrot2 tbsp tomato paste1/4 cup tomato sauce1 1/4 cups lentils12 oz potatoes — cut into bite sized pieces2 tsp salt1/4 tsp black pepper1/4 tsp thyme1/2 tsp oregano4-5 cups water or vegetable stock for more flavorInstructions:- Heat oil in a large pot. Add onion and cook for 1 minute. Add garlic and carrots. Cook for 2-3 minutes, stirring frequently.- Add the tomato paste, tomato sauce and lentils. Cook for 1 minute. Add potatoes. Pour 4 cups of water on top. Add salt, pepper, thyme, and oregano.- Cover and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked, and potatoes are tender.- Taste and add more seasoning as desired.HONORABLE MENTIONEasy 2-Ingredient Cinnamon SoupAs the name suggests, this 2 ingredient recipe takes a slightly different approach on traditional soups than my fellow coworkers picks. If you find yourself reading through this recipe and feel a sense of controversy, ask yourself, “What is soup?” I encourage you to open your mind. This weekend feel free to take the stress out of the kitchen, kick back on the couch, and enjoy this quick but delicious whole grain soup.— Hyleh, AccountsIngredients:1 ½ Cups of General Mills Cinnamon Toast Crunch1 Cup of 2% Milk**substitute milk for favorite non-dairy optionsInstructions:- First, and it is important that you do this step first, pour roughly 1 ½ cups of Cinnamon Toast Crunch into your favorite bowl.- Then you will take your choice of milk and distribute 1 cup evenly over the dry ingredients. You know your soup better than I do, so if you feel you need more or less, adjustments can be made according to your desired soup consistency.- And lastly, put your 2 ingredients away, find a comfortable spot to eat your soup, and thank yourself for not only fueling your body, but doing it in the easiest and most efficient way possible. We hope you enjoyed this article. For more subSpace blog content click HERE