Soup's Up

It’s simple: glass food storage containers are just better than plastic ones. They’re oven safe, microwave safe, and easier to clean. Like, you know how sometimes you spend twenty minutes scrubbing out a plastic Tupperware and yet, still, when you go to grab it a week later, there’s some weird greasy residue? That’s less likely to happen with borosilicate glass.

And not only is glass the perfect material for food containers; now is the perfect time to buy some. You know why? Because it’s getting colder. The sun is setting earlier. The leaves are changing color and falling softly to the ground. Hell, it even snowed here Monday. Which might be a bit depressing, if it also didn’t mean:

IT’S SOUP SEASON, BABY!!!

An all that leftover soup has gotta go somewhere. So why not into these containers?

But what soup should you make, you ask? I’ve got some suggestions! (And just FYI, this isn’t some weird setup for a series of dumb joke or terrible puns. No, these are some of my actual favorite soup recipes.)

Here you go:

1. Creamy Parmesan Tomato and Spinach Tortellini Soup from Closet Cooking: A delightfully creamy vegetarian soup (although you could add sausage or chicken) that, over the time, thickens into more of a saucy pasta dish.

2. Instant Pot Thai Beef Curry from Nom Nom Paleo: If you were to be suffering from a strange unexplainable single day non-contagious illness (let’s call it something like, I don’t know, a “hangover”), the rich, fatty broth of this hearty stew is a lifesaver. Or so I’m told.

3. Sweet Potato-Sausage Soup from Martha Stewart: This soup is so stupidly simple, and the saltiness of the stock and sausage plays so stupidly well with the sweetness of sweet potato, that we end up making just about every other week in the cold months. Good idea: add a little grated parm on top to serve. Great idea: mix in some heavy cream to make it decadent.

4. Slow Cooker Chicken Bacon Chowder from Peace, Love and Low Carb: You gotta love low carb recipes for their stern refusal to care about fat content at all. Bacon? Butter? Cream and cream cheese? Why not! Anyway, this is delish, and really, though it might up the carbs, you can throw just about any veggie in. (BTW - I make mine in our electric pressure cooker. Use the browning function to sweat the onions and sauté the veggies, add the stock, and work in the cream cheese. Once it’s smooth, put in the cream, the bacon, the spices, and the pieces of not-yet-fully cooked through chicken, lock the lid, and cook for 4 minutes. Done.)

Anyway, those are my suggestions for soups to fill this set of Genicook Borosilicate Glass Food Storage Containers. If you’ve got some favorite recipes of your own, feel free to drop them in the comments!