Gridiron Grub: Souper Tailgating Warm-Ups

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 Gridiron Grub: Souper Tailgating Warm Ups
When the weather dips, tailgating calls for hot soups. Plan ahead by storing individual portions in mason jars. Keep them hot in a warm water bath and reheat in a cast-iron pot on site. Serve the soup right from the jar with cheese, sour cream, chopped herbs and other condiments.

Roasted Tomato Soup
Prep Time: 30 minutes
Difficulty Level: Medium
Yield: 6-8 servings

Ingredients:

  • 1 small onion, diced
  • 1 tablespoon canola oil
  • Half-teaspoon dried oregano
  • 1 teaspoon chili powder
  • 2 15-ounce cans fire-roasted tomatoes
  • 1 small can diced green chilies
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1 cup crumbled queso fresca cheese for garnish
  • 6-8 4-ounce mason jars with lids

Directions: 

Heat oil in a large heavy soup pot (large enough to hold all the mason jars) over medium heat; add onion and sauté until soft and opaque. Add dried oregano and chili powder, stirring frequently, and cook until the spices are fragrant. Add tomatoes (do not drain), chilies and broth. Raise the heat to bring to a boil and then reduce to a strong simmer for about 20 minutes. Stir every so often.

Puree using a stick blender or carefully puree in batches in a blender. Pour into the mason jars and cover with lids. At the tailgate, fill the soup pot with a few inches of water. Bring the water to a boil and set the mason jars inside. Heat the soups to your desired temperature and serve.

Butternut Squash Soup
Prep Time: 30 minutes
Difficulty Level: Medium
Yield: 6-8 servings

Ingredients:

  • 2 tablespoons canola oil
  • 1 onion, peeled, finely diced
  • 1 large apple, peeled, finely diced
  • Half-teaspoon dried thyme
  • 2 boxes frozen pureed butternut squash, thawed
  • 3 cups chicken or vegetable broth
  • Salt and pepper to taste
  • 1 cup sour cream with half-teaspoon cumin stirred in, for garnish

Directions:

Heat oil in a large heavy soup pot (large enough to hold all the mason jars) over medium heat; add onion and apple and sauté until soft and opaque. Add dried thyme, stirring frequently, and cook until the spice is fragrant. Add squash and broth. Raise the heat to bring the mixture to a boil and then reduce to a strong simmer for about 20 minutes. Stir every so often.

Puree using a stick blender or carefully puree in batches in a blender. Pour into mason jars and cover with lids. Transport and reheat as above. Serve with flavored sour cream.

And while you’re at it whip up some of our Gridiron Grub famous Sailor Chili – get the recipe here.

Kimberly Lord Stewart is a food author and journalist for CBS Denver local, Organic Food Reporter for Examiner.com, and the Food, Wine and Spirits editor for Denver Life magazine. Her book, “Eating Between the Lines” tells readers about the truth and myths of food labeling. Stewart is the recipient of two Association of Food Journalist awards for food news reporting and the Jessie Neal Business Journalism award. Her work can be found at Examiner.com.

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