There’s just something about a big pot of soup simmering on the stove that makes everything feel right in the world, isn’t there? Whether you’re craving something cozy and classic, bold and flavorful, or hearty enough to count as dinner all on its own, we’ve got a soup for every mood and season. These are our favorite tried-and-true soup recipes — the ones our family makes again and again — and we know you’ll love them too!

Cozy & Comforting Classics

Warm, familiar, and totally comforting — these classic soups are like a hug in a bowl. Perfect for busy nights or lazy weekends at home.

1. Homemade Chicken Noodle Soup

1. French Onion Soup

1. Roasted Tomato Basil Soup

1. Slow Cooker Broccoli Cheese Soup

Southwestern & Mexican-Inspired Soups

Bring the fiesta to your dinner table! These soups are bursting with flavor, a little spice, and that cozy Southwestern comfort we all love.

1. Chicken Tortilla Soup

1. Creamy Southwestern Chicken Tortilla Soup

1. Mexican Street Corn Soup

1. Instant Pot Taco Soup

1. Taco Stew

Italian-Inspired Favorites

Loaded with pasta, tender meat, and rich, savory broth — these Italian-style soups make every night feel like a trip to your favorite trattoria (Cade, let’s go back to Italy!).

1. Lasagna Soup

1. Instant Pot Italian Chicken Soup

1. One Pot Zuppa Toscana Soup

1. Gnocchi Chicken Soup

1. Butternut Squash Tortellini Soup

1. Cheesy Meatball Soup

Hearty & Meaty Soups

These hearty soups are packed with protein, veggies, and big, bold flavor — the kind of meals that warm you up and fill you up.

1. Ground Beef Vegetable Soup

1. Ham and Vegetable Soup

1. Ham Hock and Beans Soup

1. Beef and Barley Soup

1. Slow Cooker Chicken Stew

Soup night might just be my favorite kind of night — easy, comforting, and always full of flavor. I hope you find a few new favorites in this list to add to your own rotation. Don’t forget some crusty bread or a gooey grilled cheese for dipping, and if you try one of these soup recipes, leave a comment or tag us on Instagram! We love seeing your family gathered around the table, one cozy bowl at a time.

These delicious Southern Pecan Cookies are perfect for any occasion. We especially love them during the holiday season. ❤️WHY WE LOVE THIS RECIPE These cookies have such a wonderful flavor and they are easy to make. The sour cream really gives them a soft center and the pecans are perfect. We love to make these…

For a warm, comforting lunch or light dinner, this creamy tortellini soup has you covered. Packed with smoky sausage, crispy bacon, and plenty of melty Parmesan, it’s everything you want in a cozy bowl.

Sweet, gooey pumpkin marshmallow popcorn is the ultimate fall snack! Easy to make with pumpkin-flavored marshmallows, it’s perfect for movie night, parties, or Halloween.

Grayson saw fun marshmallows and asked if we could make something for snack Friday and knowing it was a mere bag of popcorn, butter and brown sugar I was all in! The kids and their friends polished off the entire bowl in about 5 minutes which proves— this is a recipe worth keeping!

Why You’ll Love This Recipe

This recipe is a fun way to use pumpkin marshmallows and enjoy those tasty seasonal flavors.

It is so easy to make that I let my 9 year old make it for the family. It is such a great recipe to get the kids in the kitchen.

This is an easy Halloween treat that is simple to scale up for bigger crowds.

Pumpkin spice popcorn is kid friendly and disappears right before your eyes.

Ingredients for Pumpkin Marshmallow Popcorn

• Microwave Popcorn: Provides the crunchy, salty base that balances the sweetness and carries all the gooey coating.
• Pumpkin Marshmallows: Melt into the sticky, sweet binder that holds the popcorn together while adding pumpkin flavor.
• Brown Sugar: Deepens the sweetness, adds a hint of molasses flavor, and helps create a caramel-like richness in the coating.
• Butter: Adds richness and flavor while keeping the marshmallow mixture smooth, gooey, and easy to coat the popcorn.

How to Make Pumpkin Spice Marshmallow Popcorn

1. Make the Popcorn: Pop the popcorn according to the package instructions. Pour the popcorn into a large bowl.
2. Melt the Marshmallows: Add the marshmallows, brown sugar and butter to a microwave-safe bowl and melt the marshmallows in 30 second intervals until melted and smooth.
3. Combine: Pour the melted marshmallow mixture over the popcorn and stir together to combine.

Variations and Add-Ins

If you can’t find pumpkin marshmallows, use regular marshmallows and add 1/2 teaspoon of pumpkin pie spice.

Looking to jazz this pumpkin popcorn recipe up even more? Stir in candy corns, cinnamon chips or crushed graham cracker pieces! A white chocolate drizzle would also be a tasty addition!

Do I Have to Use Microwave Popcorn?

In one bag of microwave popcorn, there are about 5 tablespoons of popcorn kernels which makes 10 – 11 cups of popped popcorn. You can pop your own popcorn using 5 tablespoons of kernels or buy pre-popped popcorn and use 10 – 11 cups for this recipe.

Storage Tips

Store leftover marshmallow popcorn balls in an airtight container at room temperature, it will keep for 2-3 days. The popcorn will definitely lose its crunch the longer it sits.

Pumpkin Marshmallow Popcorn is the kind of recipe that makes fall feel extra special. It’s simple, fun, and totally irresistible—whether you’re bagging it up for neighbors, serving it at a Halloween party, or enjoying it with your family snuggled up on the couch. However you share it, this gooey popcorn with marshmallows is sure to become a new seasonal favorite.

More of our Favorite Pumpkin Treats:

• Chewy Pumpkin Cookies
• Pumpkin Banana Bread
• Crumb Pumpkin Muffins
• Pumpkin Gooey Butter Cake
• Pumpkin Chocolate Chip Cookies

Watch How This Fall Popcorn Recipe is Made…

Sweet and savory teriyaki chicken is topped with fresh pineapple and all the classic taco fillings to make these Pineapple Chicken Tacos a major win at the dinner table.

Teriyaki Chicken Tacos

You know how sometimes a flavor combo just sticks in your brain? I have been stuck on these pineapple tacos ever since my friend Jill told me about her family’s take on them.

There’s something simply divine about teriyaki chicken with sweet pineapple. Add in the experience of eating it as a taco, with all the other classic toppings in the mix, and it’s truly amazing.

Easy Homemade Teriyaki Sauce

While my crew normally eats tacos with hot sauce, we all enjoyed these tacos with a drizzle of this easy homemade teriyaki sauce on top. It packs so much sweet and savory flavor, and you can make it in just minutes.

If you’ve never made teriyaki at home, then you definitely should give it a try! The flavors are perfectly balanced, and it’s such a simple recipe. This sauce is way better than anything you can find bottled and for sale on grocery store shelves.

Pineapple Chicken Tacos

Listen, I know that pineapple in savory dishes can be divisive. But, I have to admit that I am unapologetically on team pineapple. I adore Hawaiian pizza. And, I love these pineapple chicken tacos for the same reasons.

If you have someone who doesn’t like pineapple and meat together, then I’d strongly recommend getting them to try this recipe. The teriyaki sauce already has some sweetness, and that helps the pineapple to fit within the flavors that even picky eaters are expecting.

I knew when I tried these tacos that I would have to develop a pineapple chicken bowl version for myself. It’s not that I dislike tacos. I like them. I do. But, I prefer bowls. You can fit more fresh vegetables in them, and there are so few vegetables I don’t want more of in my life.

You can also adapt this recipe by using a different sauce, like this hoisin teriyaki sauce. It’s a wonderful twist that I think works really well with the pineapple in this recipe.

And, if you’re in a rush in the evenings, and the crockpot is your best friend, then don’t miss out on these slow-cooker chicken tacos with pineapple and creamy coleslaw. Yes, coleslaw. Trust me.

Chicken and Pineapple Recipes

At the risk of repeating myself, I have to give one last recommendation that you give this flavor combination a try. These chicken and pineapple recipes are all tried and true. One of them is bound to change your mind.

Grilled chicken sandwiches with pineapple are positively irresistible. Mildly spicy, grilled chicken is topped with melting cheese and slice slice of sweet pineapple. What’s not to love?

On my busy nights, I usually turn to a recipe like this chicken stir fry. It comes together in just minutes, featuring colorful bell peppers and pineapple. And, it has just the right amount of heat.

There’s also this classic teriyaki chicken with pineapple. It’s simple fare, and extremely tasty. If pineapples aren’t in season, you can always turn to these fabulous huli huli chicken bites because it uses pineapple juice instead of the fruit.

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Pineapple Chicken Tacos

Pineapple chicken tacos are one of those oddly amazing combinations (looking at you, sweet and savory) that I just can’t stop thinking about.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 439kcal

Author Mary Younkin

Ingredients

• 1½ pounds Teriyaki Chicken cut into ½-1 inch pieces, (the teriyaki chicken can also be made simply by tossing cooked chicken with store-bought sauce)
• 2 cups fresh pineapple cut into ½-1 inch pieces
• 1 cup romaine lettuce shredded and roughly chopped
• ½ cup fresh tomatoes diced small
• 2 green onions sliced thin
• ½ cup shredded mozzarella or Monterrey jack cheese
• small flour tortillas
• Teriyaki Sauce for serving

Instructions

• Warm the tortillas and then layer with chicken, pineapple, lettuce, tomatoes, green onions, and a sprinkling of cheese. Drizzle with additional teriyaki sauce, if desired.

Notes

Adjust the ingredient amounts as desired. The above ingredient amounts are approximately what we use when making tacos. Love pineapple more than anything else? Just add more. 

Nutrition

Calories: 439kcal | Carbohydrates: 24g | Protein: 51g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 139mg | Sodium: 2977mg | Potassium: 742mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1451IU | Vitamin C: 44mg | Calcium: 130mg | Iron: 4mg

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Balancing salty and sweet flavors perfectly, this Easy Teriyaki Sauce belongs in every kitchen. And, when I say it’s easy, I mean it. You can whisk this sauce together in less time than it takes to find your takeout menus.

Easy Teriyaki Sauce

Have you ever noticed how some sauces just make a meal? I mean, it’s the same chicken and rice, the same vegetables, the same everything. But, change the sauce and everything is completely different. That’s exactly how this easy teriyaki sauce feels, to me.

There’s something I find delightful in making truly simple food, especially when the result is way beyond what you would expect. Put it on chicken, beef, pork, salmon, or even a vegetarian plate, and it will keep you coming back for one more bite.

Teriyaki Sauce

I can’t remember the first time I tried teriyaki sauce. But, it certainly wasn’t at home. My mom did the best she could, but cooking was not one of her strengths.

I am overwhelmed by gratitude for how tirelessly she worked to keep all of us fed and healthy on a shoestring budget. But, I have to admit, there is not a lot of fondness in my heart for the foods we ate.

So, as an adult, I have fallen in love with experiencing other cuisines as they are meant to be. Authentic teriyaki sauce, homemade salsa, spicy chicken curry, incredible pastas, the list goes on. I just love going to restaurants and seeing something on the menu that I have never tried before. I revel in those moments when you discover a new dish that makes your heart sing.

And, now that I am more proficient in the kitchen, I have learned that one of the great joys in life is to make those meals for the people I love. So, finding a recipe like this online, that let me cook a restaurant quality meal in the comfort of my own kitchen? Bring it on.

Teriyaki Sauce Recipe

This teriyaki sauce recipe is very gently adapted from one that was shared by Chef Morimoto. I love the way that he uses raw onions in the sauce to infuse the flavor, then strains them out. It is such a great idea, and I’d only ever seen recipes with onion powder before.

Now, I don’t believe in changing things just for the sake of changing them, but I will die on the hill that when you make something in your kitchen, it should be the way that you want it. But, for me, this teriyaki sauce is exactly how I want it to be.

How to Make Teriyaki Sauce

Learning how to make teriyaki sauce, and really any number of other sauces, is (in my opinion) one of the fastest ways to up your game in the kitchen. There are a few reasons for this. But, the biggest is that I think it gives you the confidence to trust your taste buds.

The most important part of making any sauce is to taste it along the way. Experience the flavors as they develop before the meal is plated and finished. This allows you to more easily begin to recognize what you like and adjust what you want to be different.

It builds so much confidence when you’ve taken a sauce from raw ingredients to a finished meal. And the best part is that every sauce you make can then be used across multiple meals. Teriyaki chicken, teriyaki beef, shrimp, pork, etc.

Simple Teriyaki Sauce

Once you’ve made a batch of this simple teriyaki sauce, you’ve got my favorite problem, which is deciding how to use it. Fortunately for you, I’ve got some suggestions!

Savory chicken and sweet pineapple are a match made in heaven, and would go perfectly with this teriyaki sauce in a chicken teriyaki pineapple bowl. I’ve made this several times, and I’m still stuck thinking about it when making my menu for the week.

You could also use this sauce to make teriyaki glazed salmon. It’s absolutely wonderful on top of a salad, a simple bed of rice, or even just paired with your favorite vegetables.

It would even go well with this “better than takeout” beef and broccoli recipe. Just imagine those tender strips of beef and slightly crisp broccoli with teriyaki flavors. Bonus, it all comes together in just minutes.

Print

Easy Teriyaki Sauce

Whisk together this teriyaki sauce and you’ll have a fabulous dinner on the table in way less time than it takes to order take out.

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings, about 1½ cups worth

Calories 136kcal

Author Mary Younkin

Ingredients

• ½ cup low-sodium soy sauce
• ½ cup mirin (sweet rice wine)
• ½ cup sake (Japanese rice wine)
• ½ cup white sugar
• ¼ cup yellow onion roughly chopped
• 5 thin slices of fresh ginger (about an inch worth)

Instructions

• Combine the soy sauce, mirin, sake, sugar, onion, and ginger in a medium-sized saucepan. Bring to a boil over high heat.
• Reduce the heat to medium-low and simmer for about 8 minutes. The sauce will thicken and reduce a bit the longer you cook it. (Keep in mind that traditional teriyaki sauce is thin and not especially thick.)
• Pour the sauce through a strainer, discarding the solids. Cool and store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

Calories: 136kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 917mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg

Recipe with thanks to Chef Morimoto.

The post Easy Teriyaki Sauce appeared first on Barefeet in the Kitchen.

This delicious eggplant Parmesan recipe is a tasty Italian favorite, and it’s great for meatless meals. It’s cheesy, saucy, and perfect for any occasion.

This easy 7 Ingredient Cheese Sauce for Broccoli recipe is the recipe that will help picky eaters like vegetables! It is so simple to make and one secret tip keeps the cheese sauce smooth and never clumpy! It goes wonderfully with freshly steamed broccoli for that classic side dish everyone loves.

Broccoli Recipes for Picky Eaters

Do you remember years and years ago on that Broccoli Salad post where I chatted about Cade surprising me by cooking a delicious steak dinner and how that was the first time I ate and enjoyed broccoli? Ever since posting about that broccoli he made me, I have received a crazy amount of emails asking for the recipe for his broccoli cheese sauce.

I feel really guilty about taking so long to write about it but Cade never measures so it took some time to figure out exactly what the recipe was. So, without any further babbling, here it is. From the man who didn’t even eat it that first night because it wasn’t healthy and he didn’t eat junk. (I’ve since cured him of that. You’re welcome.)

Ingredients for Cheese Sauce with Broccoli

This is a no roux cheese sauce meaning we aren’t using flour or butter. Here is everything you’ll need:

• Sharp Cheddar Cheese: The star of the sauce! Sharp cheddar will give the most bold cheesy flavor. Buy a block of cheese and grate it yourself for the best meltiness.
• Cornstarch: Toss the grated cheese in cornstarch to help thicken the cheese sauce as the cheese melts. Cornstarch also helps with the emulsion of the cheese and milk. Flour can also be used, but by using cornstarch, you keep the sauce gluten free.
• Evaporated Milk: Acts as the base for the creamy cheese sauce and doesn’t have the heaviness or high fat of cream. It has less water than regular milk which helps the sauce be extra creamy.
• Salt and Black Pepper: Adds flavor and hint of warmth.
• Ground Mustard: Adds flavor that enhances the flavor the cheese. Mustard is also a great emulsifier which helps keep the sauce smooth.
• Broccoli: Using fresh broccoli florets is preferred. Frozen broccoli ends up soggy and don’t hold up to the cheese sauce very well.

How to Make Homemade Cheese Sauce

1. Toss: Add the grated cheese and cornstarch to a large bowl and toss together. Let it sit at room temperature for 10 minutes.
2. Combine: Add all the ingredients for the sauce over medium-low heat and stir to combine. Whisk until the cheese is melting and it comes to a soft boil. Then whisk constantly for 2 minutes until slightly thickened.
3. Serve: Pour over cooked broccoli with fresh cracked pepper.

The secret for smooth cheese sauce is all about the CHEESE…

First, buy a block of high quality cheese and grate it yourself. When you buy shredded cheese, it is coated in additives that keep it from melting and mixing together smoothly.

Second, sharp cheddar will gives you the best cheesy flavor. We also love this recipe with monterey jack.

Can Broccoli Be Roasted?

Broccoli is delicious when roasted. Toss broccoli florets in a little olive oil and place in a single layer on a baking sheet. Roast without stirring until the edges are crispy and the stems are crisp-tender. (about 20 minutes). Then add the cheese sauce on top and serve!

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. It will keep for 3-4 days. It will not freeze well, so I do not recommend that.

Reheat the cheese sauce on the stove top over medium-low heat or in the microwave.

Other Ways to Use Cheese Cause

This cheese sauce is also a great topping for baked potatoes, cauliflower, nachos, or soft pretzels.

If you’re having a hard time getting your kiddos to eat vegetables, cover them in melty, gooey, delicious cheese! Come to me with all your parenting questions, friends! I have all the answers! Ha! This cheese sauce for broccoli recipe is on repeat in our house!

Watch How to Make Broccoli and Cheese Sauce

More Tasty Vegetable Side Dishes:

• Elote Mexican Grilled Corn Salad
• Green Beans and Potatoes
• Lemon Feta Grilled Asparagus
• Cheesy Basil Roasted Vegetables

Welcome to the weekend, my friends! We’re enjoying the weather so much here in Ohio, nothing beats a chilly morning and a sunshine-filled afternoon. I’ll happily take it for as long as it lasts.

ON THE BLOGS THIS WEEK: I’ve lost count of the number of times I’ve gone out for lunch just because I was craving this salad. Crunchy greens, tangy pepperoncini, and hearty chickpeas are tossed with a sweet Italian dressing and then sprinkled with crumbles of creamy cheese to recreate Harvest’s House Chop Salad.

There’s something about the sweet and smoky flavor combination that just works. And this Brown Sugar Glazed Salmon proves it with every perfectly caramelized bite of salmon that practically melts in your mouth.

Crispy roasted Brussels sprouts with pecans and bacon are a fancy-sounding side dish you can eat any day of the week. 

Sweet corn kernels are coated with an irresistible creamy sauce in this easy Creamed Corn. It’s a dish that instantly takes me back to holidays at my grandma’s house. Why not make it year-round?

The -ber months are in full swing. Wonderful sweater weather has arrived. And, that means it’s time for all things pumpkin at my house. This Pumpkin Spice Creamer is the perfect at-home fall treat.

You know how food just feels more fun when it’s tiny? Maybe it’s the cuteness factor, or maybe it just reminds me of being a kid. I don’t know exactly how to explain it, but a tiny stack of Silver Dollar Pancakes hits that sweet spot every single time for me.

Packed with tart and tangy flavor, this Cranberry Ice Cream is balanced perfectly with the soft crunch and slight bitterness of dark chocolate chunks. I cannot get enough.

What I’m CRAVING: These peanut butter cookies. I’ve been making a tiny batch several times a week and can’t get enough of them. I’ve learned I can bake just a few in the air fryer on a paper liner. That’s dangerous knowledge, my friends. I’m only 6 minutes away from a fresh batch. 

What I’m READING: When Books Went to War: The Stories That Helped Us Win World War II by Molly Guptil Manning. My sister stumbled on this book a couple of weeks ago and immediately told me about it. I have a lifelong love of books, and this one is a treasure. It tells the story of the ASE (Armed Services Edition) books that were published during WWII and sent to the troops serving during the war. Before this, I’d never even heard of the ASE books.

When America entered World War II in 1941, we faced an enemy that had banned and burned 100 million books. Outraged librarians launched a campaign to send free books to American troops and gathered 20 million hardcover donations. And in 1943, the War Department and the publishing industry stepped in with an extraordinary program: 120 million small, lightweight paperbacks for troops to carry in their pockets and rucksacks in every theater of war. These Armed Services Editions were beloved by the troops and are still fondly remembered today.

While that might not immediately grab everyone’s attention, I found this story fascinating, and I very much enjoyed picturing the GIs in their foxholes, and everywhere else possible, finding moments of escape in the stories. The letters written by the soldiers thanking the authors and the publishers touched my heart deeply, even all these years later. I wish that my grandparents were alive today to tell me their own stories and what they recall of the ASE books, if they were fortunate enough to read them.

What I’m WATCHING: Dragonheart. It’s my middle son’s birthday this weekend, so he gets to choose our movie for family movie night. I couldn’t help grinning when he suggested this one, and we’re all looking forward to watching it again tonight.

“Surely God is my salvation; I will trust and not be afraid. The Lord, the Lord himself, is my strength and my defense; he has become my salvation.” Isaiah 12:2 NIV

Wishing you a beautiful week filled with little things that make you smile!

Mary

The post The Little Things Newsletter #491 – Life, laughter, and lots of great food! appeared first on Barefeet in the Kitchen.

Sausage gravy is the ultimate comfort food. A long-time family favorite, homemade sausage and gravy is a southern classic staple. Spoon it over fluffy biscuits to soak up all that delicious sauce.