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Delicious and Easy Recipes for the Philips Soup Maker

by Chef Donatella Arpaia

Let me start by saying that I am a soup lover!!! But I didn’t think I needed a soup maker until I tried it! The Philips Soup Maker makes soup fairly independently and has so many pre-programmed options! You can make puréed soup, chunky soups, cold soups, milk based soups, compotes, smoothies and even hot chocolate. As a busy mom of 3, I look for items that save time with easy clean up and this fits the bill!

The milk-based soups take 35-minutes to cook, the pureed and chunky varieties take 18 minutes, the compotes take 12 and cold soups or smoothies take only 3 minutes. Basically, you can set it and forget it, instead of standing over a stove.

Soup is a great way to pack in nutrition without a ton of calories and show your family love. Enjoy my little cookbook, which includes my family’s favorites and if you think I was a tough Judge on Iron Chef America you haven’t met my 9 year old son! Follow me on Instagram @donatellaarpaia for my recipes and welcome to the Philips family!

RecipesCreamy Corn Chowder

with Fresno Chilis

Garlic Soup with Swirled Beets

Cream of Malanga Soup

Sweet and Spicy Butternut Squash Soup

Pear & Parsnip Soup

Short Rib, Mushroom Cannellini Soup

Herbed Cream of Cannelli Soup with Bacon

Strawberry Limoncello Compote

Espresso Banana Smoothie

Hazelnut Hot Chocolate with Toasted Marshmallows

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Donatella’s Soup Making Tips

1. Try to prepare everything in advance so all you have to do is add your ingredients and press a button!

2. If you’re using stock, I recommend heating it up in the microwave instead of pouring it in cold. I find it enhances the flavor and taste. It can be even better if you use homemade stock.

3. In general, use fresh ingredients wherever possible. Fresh garlic instead of garlic powder, fresh herbs instead of dried herbs, unless indicated! It really makes a difference.

4. If using frozen vegetables lets them thaw or simply put in the microwave before adding to soup maker.

5. Chop ingredients into small consistent pieces especially starchy items like potatoes, carrots and turnips.

6. If you have the time I do think the flavor of soup is really enhanced by sautéing onions, garlic ahead of time. Today its easy to buy precut ingredients in the store and sauté for few minutes while prepping your other ingredients. If you don’t have time I do recommend placing minced garlic with a little olive oil and water in microwave before placing in soup maker to soften the intense flavor of the garlic.

7. Think about the texture of the soup. As an example, a smooth soup can be enhanced with a crunchy garnish.

8. Garnish! Garnish! Garnish! A garnish really does bring a soup to life. Check out my top garnishes on the next page.

Donatella’s Favorite Soup Garnishes

• Truffle Oil, Truffle Zest, Truffle Salt …. you get the point I love truffles!

• The most expensive extra virgin olive oil you can buy (use only raw as a garnish)

• Fleur de sel

• Herb de Provence

• Finely chopped Fresh herbs or microgreens

• Toasted pumpkin seeds, pine nuts, slivered almonds

• Croutons

• Balsamic glaze

• Flavored Honey

• Flavored salts

• Sage leaves fried in brown butter

• Slivered garlic fried in oil until lightly brown and crisp

• Orange, Lime or Lemon Zest

• Sour cream, plain Greek yogurt or mascarpone (just a dollop)- specially to cool down spicy soups

• Grated hard cheese like Parmesan to add lots of flavor but not much fat

• Freshly ground pepper

Serves 4-6

INGREDIENTSSmall yellow onion diced

2 garlic cloves minced

1-2 Fresno chilis diced

2 tbsp unsalted butter

1 small potato peeled diced into small pieces

2 cups corn (preferably fresh)

1.5 cups chicken broth

1 cup cream, half & half or whole milk

About 1-2 tbsp of kosher salt

DIRECTIONS1. In frying pan on medium heat melt butter and add

onions sauté for 2 minutes. Then add garlic and cook for another minute. Then add chilis salt and pepper and let it cook for another minute.

2. Pour mixture into soup maker, then add potatoes, broth , milk or cream and place on chunky setting with milk.

3. When ready pour into bowls and garnish with cilantro and extra Fresno chilis if you like things spicy.

For a thicker consistency, with a slotted spoon remove a heaping spoon of corn into each bowl then close soup maker and use blend feature for a few seconds to have a thicker creamier consistency. Then pour blended soup into each bowl.

Creamy Corn Chowder with Fresno Chilis

DONATELLA’S TIP: If lactose intolerant use coconut milk fuller fat makes a creamier version

Serves 4 to 6

INGREDIENTS:1 small yellow onion diced

2 garlic cloves minced

1-2 Fresno chilis diced

2 tbsp unsalted butter

1 small potato peeled diced into small pieces

2 cups corn (preferably fresh)

1½ cups chicken broth

1 cup cream

1-2 tbsp kosher salt

DIRECTIONS:1. In frying pan on medium heat melt butter and add

onions. Sauté for 2 minutes, add garlic and cook for another minute. Add chilis, salt, pepper and let cook for an additional minute.

2. Pour mixture into the soup maker, and add potatoes, broth, close lid and select “Chunky Soup” program.

3. When the program is complete; with a slotted spoon, scoop a heaping portion from the soup maker into each bowl.

4. Add the cream to the remaining soup and blend on “Manual” for 15 seconds.

5. Garnish with cilantro and extra Fresno chilis if you like things spicy.

Creamy Corn Chowder with Fresno Chilis

DONATELLA’S TIP: If lactose intolerant, swap out the cream for coconut cream.

Serves 4-6

INGREDIENTSSmall yellow onion diced

2 garlic cloves minced

1-2 Fresno chilis diced

2 tbsp unsalted butter

1 small potato peeled diced into small pieces

2 cups corn (preferably fresh)

1.5 cups chicken broth

1 cup cream, half & half or whole milk

About 1-2 tbsp of kosher salt

DIRECTIONS1. In frying pan on medium heat melt butter and add

onions sauté for 2 minutes. Then add garlic and cook for another minute. Then add chilis salt and pepper and let it cook for another minute.

2. Pour mixture into soup maker, then add potatoes, broth , milk or cream and place on chunky setting with milk.

3. When ready pour into bowls and garnish with cilantro and extra Fresno chilis if you like things spicy.

For a thicker consistency, with a slotted spoon remove a heaping spoon of corn into each bowl then close soup maker and use blend feature for a few seconds to have a thicker creamier consistency. Then pour blended soup into each bowl.

Creamy Corn Chowder with Fresno Chilis

DONATELLA’S TIP: If lactose intolerant use coconut milk fuller fat makes a creamier version

Garlic Soup withSwirled Beets

Serves 4 to 6

INGREDIENTS:2 russet (baking) potatoes, peeled and cut

into ¼ inch pieces

6 garlic cloves (pressed through garlic press)

2 tbsp water or olive oil1/3 cup white wine vinegar2/3 cup extra-virgin olive oil

1 tsp kosher salt

Cracked black pepper

Torn mint leaves for garnish

1 cup Steamed beets diced, (optional garnish)

DIRECTIONS:1. Combine garlic and water or olive oil in a microwave safe

bowl and microwave for 50 seconds.

2. Put the potatoes in the soup maker.

3. Add in garlic purée mixture, vinegar, salt, pepper and olive oil. Then add enough chicken broth to fill to the “max” line.

4. Close lid and select “Puréed Soup” program.

To serve: spoon some diced beats into each soup bowl and set at each guest’s place. Garnish with mint and let your guests swirl away!

Serves 4 to 6

INGREDIENTS:1 tablespoon butter

1 tablespoon extra virgin olive oil plus extra for garnish, optional

1 Small white onion diced

1 garlic clove peeled and minced

2½ lbs. Malanga peeled and cut evenly into 1-inch pieces

2 cups chicken broth or vegetable broth

1 cup whole milk heated through

Freshly grated salt and ground pepper

Dash of cilantro for garnish, optional

DIRECTIONS:1. Place minced garlic and onions with a teaspoon of water

and tbsp of olive oil in microwave for 1 minute on high, and place into soup maker OR if you have the time and for a more enhanced flavor I recommend the following:

Add the butter and olive oil to a frying pan over medium heat. When the butter is melted and foamy, add the onions to the pot. Cook the onions for approximately 2-3 minutes, stirring frequently, then add the garlic and cook for 1 minute, stirring almost constantly let cook for about 2 minutes without letting it caramelize and add a dash of salt and pepper.

2. Toss onion garlic mixture into soup maker followed by malanga, broth and milk until it reaches “max” fill line, stir mixture then add more salt and pepper. Close lid and select “Purée Soup” program.

3. Serve immediately and garnish with your best olive oil and finely chopped cilantro.

Cream of Malanga Soup

DONATELLA’S TIP: Malangas are an inexpensive root vegetable. They are high in fiber and are an excellent replacement to potatoes because of their creamy texture when cooked.

Serves 4 to 6

INGREDIENTS:3 sprigs of fresh thyme

1 tsp powdered clove

½ star anise pod

1 teaspoon chili powder (adjust to taste)

½ lb. cubed butternut squash

2 tbsp extra-virgin olive oil plus extra for drizzling

3 shallots, thinly sliced

3 garlic cloves, thinly sliced

2 cups low-sodium chicken broth

1 teaspoon kosher salt

Freshly ground black pepper

2 tbsp orange blossom, clover, or lavender honey

2-3 tbsp hulled pumpkin seeds (pepitas), toasted

1 tbsp mascarpone cheese (optional garnish)

DIRECTIONS:1. Warm the olive oil in a large saucepan over medium

heat. Add the shallots and garlic and cook for about 2 minutes, until softened and fragrant. Remove and add into the soup maker

2. Add the squash, broth, salt, plenty of pepper, and spices and broth and fill machine to “max” line.

3. Close lid. Select “Puréed Soup” program.

4. Pour into bowls, drizzle with the honey, garnish with the pumpkin seeds, herbs, and optional blue edible flowers.

Sweet and SpicyButternut Squash Soup

DONATELLA’S TIP: Optional Garnish: Drizzle with chili oil, thin slices of pear, sage and thyme leaves.

Serves 4 to 6

INGREDIENTS:Small yellow onion diced

1½ cup parsnip’s, peeled cut into ¾-inch pieces

1½ cup pears peeled seeded cut into ¾-inch pieces

1 cup potatoes, peeled cut into ¾-inch pieces

1 clove garlic minced

½ cup mascarpone cream (softened)

¼ cup heavy cream

1½ cups low sodium chicken or vegetable broth

1 tbsp apple cider vinegar

Salt and pepper to taste

½ tspn apple pie spice

DIRECTIONS:1. Place all ingredients into soup maker. Stir ingredients.

2. Close lid. Select “Milk Based Soup” program.

Pear & Parsnip Soup

Serves 4 to 6

INGREDIENTS:2 cups low sodium beef broth

½ cup onion finely chopped

1 clove garlic minced

1 tbsp fresh thyme finely chopped

1 cup gourmet blend mushrooms coarsely chopped

¾ lb. short rib cut into ¼-inch pieces

¾ cup cannellini beans drained and rinsed

¾ cup grated parmesan Reggiano

Garnish with extra virgin olive oil and parmesan shavings

DIRECTIONS:1. Place all ingredients into soup maker, stir ingredients,

close lid and select “Chunky Soup” program OR if you have the time and for a more enhanced flavor I recommend the following:

In a medium sauce pan over medium heat sauté garlic and onions until softened and fragrant. Add meat, mushrooms and thyme, salt and pepper and let cook for an additional 3- 4 minutes on medium heat stirring frequently. Then add mixture to soupmaker.

2. When soup is ready open lid serve into bowls and garnish with a few fresh raw leaves of spinach stirred into soup then drizzle with extra virgn olive oil and shavings of parmesan.

Short Rib, Mushroom & Cannellini Soup

Serves 4 to 6

INGREDIENTS:1 cup onions cut into ½-inch pieces

1 tbsp evoo

2 garlic cloves minced

1 cup bacon cut into half inch pieces (few pieces reserved on side for garnish) NOTE: remove one slice of bacon and microwave in until crispy, break into pieces for optional garnish)

1 (15.5 oz) can cannellini beans, drained and rinsed

3 cups low-sodium chicken or vegetable broth

¼ tsp red chili pepper flakes

1 tsp dried thyme

1 tbsp. fresh rosemary finely chopped

Optional garnish: microgreens and a drizzle of best quality extra virgin olive oil

Kosher salt and pepper

DIRECTIONS:1. In frying pan set to medium heat place 1 tbsp of oil, the

onions, garlic, bacon, red pepper flakes and sauté for about 3-5 minutes stirring often. (Do not let mixture caramelize). Then add in cannellini beans and herbs and stir for another minute.

2. Pour into soup maker, along with broth to “max” fill line. Close lid, select “Puréed Soup” program.

3. When soup is ready, open lid, pour into each bowl and garnish with microgreens and a few pieces of bacon. Drizzle with your best extra virgin olive oil.

Herbed Cream of Cannellini Soup with Bacon

Serves 4 to 6

INGREDIENTS:20 oz. strawberries , hulled and quartered

½ cup orange juice

¼ cup light brown sugar

2 oz. limoncello

Zest of one lemon

DIRECTIONS:1. Place all ingredients into soupmaker and fill to “min”

line. Close lid. Select “Compote” program.

2. Place in fridge to chill. Serve with crêpes and whipped cream or ice cream and garnish with fresh mint.

Strawberry Limoncello Compote

DONATELLA’S TIP: Drizzle with balsamic glaze as optional garnish. Strawberries and balsamic marry well together.

Serves 4 to 6

INGREDIENTS:2 medium bananas cut into 1-inch pieces (frozen)

2 cups ice

1½ cup coconut milk

½ cup espresso coffee

1 date chopped

1 tsp vanilla extract

DIRECTIONS:1. Place all ingredients into soup maker.

2. Stir ingredients, close lid, select “Cold Soup/Smoothie” program

Espresso Banana Smoothie

Serves 4 to 6

INGREDIENTS:2 cups whole milk

2 cups half-and-half

10 oz. bittersweet chocolate, chopped

½ cup hazelnut spread

Gourmet Marshmallows, toasted if desired

DIRECTIONS:1. Combine all ingredients into soup maker. Close lid.

Select “Milk Based Soup” program.

2. Pour the hot chocolate into small coffee mugs, top with marshmallows, and serve.

Hazelnut Hot Chocolate with Toasted Marshmallows

DONATELLA’S TIP: If using marshmallows (and you should!), toast them, one at a time over a gas flame, turning until all sides are golden brown.