Soup season has arrived, the flu is running wild, causing students to slowly lose steam for upcoming mid terms. 

What better way to heal the sniffles than with a piping hot bowl of herb-y goodness?

Here are three immune system boosting soup recipes I made that get me through flu season! 

Andres’ Toe-mato Soup (Vegan!)

Add pepper flakes proportional to the amount of rage you feel towards anything! 

Ingredients: 

Cherry and Vine Tomatos

• 5 from the vine and one package of cherry tomatoes!

Ginger 

• 3 small chunks (make sure they are peeled!) 

Yellow Onion

• Chopped into quarters 

Garlic 

• Mince cloves 6

Vegetable Broth 

• 2 cups

Fresh Basil 

• 5 to 6 leaves (depends on how much you like basil!)

Dried Thyme (4 Tablespoons)

Salt (5 Tablespoons)

Pepper (4 Tablespoons)

Red Pepper Flakes (5 Tablespoons)

Dried Rosemary (4 Tablespoons) 

(P.S. All seasonings are to taste! But the measurements are how I make it.) 

Directions:

• Quarter tomato, ginger and onion; mince the garlic, throw them all into a oiled pot (use any oil you have really, I use olive oil normally.) 

• Let the vegetables cook down on medium heat for about 20 minutes, or until fragrant and they are mushed easily with a spoon. 
• By now the moisture should be filling the pot– a water line barely above the tomatoes, at this point add in the seasonings. (Don’t be shy! The tomatoes can overpower the seasonings) 
• Next add in the broth and let it come to a slow boil
• After about 5 to 8 minutes of boiling, pour the soup into a blender and blend till smooth. (At this point taste it and add more seasonings if needed.)
• You can strain the soup for an ultra-smooth soup or just serve as is! Personally I like to garnish with a whole basil leaf and some drizzled heavy cream. 

Sham Chowder (Vegetarian!)

Vegetarian? No worries! This potato soup tastes like clam chowder just without the clam! 

Ingredients:

Potatoes 

• Quarter 7 Russet Potatoes

Garlic 

• Mince 3 cloves

Fresh Parsley 

• Mince a good handful

Salt 

Pepper 

Heavy Cream

Butter 

• 2 Tablespoons

Green Onion 

Veggie Bullion (1 Spoon full) 

Fresh Rosemary (NOT TO CUT UP)

Ginger (1 Teaspoon) 

Directions:

• Peel the potatoes and Quarter them 
• Mince the garlic, slice the green onion, grate the ginger and mince the parsley. Set all aside for later.
• Put the potatoes in a pot and fill with water till it sits just above the potatoes
• Throw in the parsley, fresh rosemary, veggie bullion, garlic and salt
  • Note: The rosemary should not be cut up and just thrown in there, it will be taken out once the potatoes are ready!
• Bring to a boil and wait till the potatoes break apart with a fork 
• Once ready take out the rosemary and using a potato masher mash up the potatoes in the pot
  • Note: Do not drain the water at any point; it’s a part of the soup.
• Add in a splash of heavy cream, the ginger and green onions
• Enjoy with a garnish of green onion or parsley! 

The Chick’s-in Chicken Gnocchi Soup 

When you have Gnocchi to her heart, use this soup to get in! 

Ingredients: 

Chicken Breast 

• 2 breast

Gnocchi

• 1 pack 

Shallot

• Mince 1 shallot

Garlic

• Mince 4 cloves 

Green Onion 

• Slice 3 

Spinach 

• A good handful

Tomato Paste 

• About 3 tablespoons

Dried Basil 

Garlic Powder 

Paprika 

Red Pepper Flakes

Ground Thyme 

Salt

Pepper

Oregano 

Chicken Broth

• 1 carton 

Butter 

• 3 tablespoons

Heavy Cream

• A splash

Directions:

• Take both chicken breasts and stab a few holes through the middle (helps it cook a little faster!) Once you have killed the chicken again, add garlic powder, dried basil, ground thyme, paprika, red pepper flakes, salt, pepper and oregano. Once you can’t see the chicken anymore than you can stop.
• Take the pot you will be using to make the soup and oil the bottom, once hot place the chicken in seasoned side down. Wait till the chicken is fully cooked before continuing. 
• While that chicken is cooking, mince garlic, the shallot and the green onions, separating the white bottom part from the green top part. 
• Once the chicken is done add a little more oil and throw in the white part of the green onion, the shallot, garlic and tomato paste. 
• Let that cook for a few minutes before adding the entire carton of chicken broth and bring that to a boil. 
• While waiting, use two forks to shred the chicken breasts. 
• Once boiling add the gnocchi, butter, and a splash of heavy cream. 
• Mix well before adding a handful of spinach and the green part of the green onions. 
• Wait till the spinach is cooked down and the gnocchi is fully cooked before serving. 
• I like to garnish it with some grated parmesan cheese and a little parsley sprinkled on top!