Best 11 Horseradish Soup Recipes

CHEDDAR-HORSERADISH SOUP

Steps:

• Sweat 2 each diced carrots and leeks in butter. Add cayenne, salt, 3 tablespoons flour and 2 tablespoons dry mustard; cook 2 minutes. Add 1 bottle beer, 1/4 cup horseradish, 3 cups water and a dash of Worcestershire; simmer until thick. Whisk in 2 cups half-and-half and 1 1/2 cups cheddar.
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CREAM OF TOMATO AND HORSERADISH SOUP

Steps:

• Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened.
• Add the garlic and cook for a further few minutes. Add the tomatoes with the sugar, broth and a good pinch of salt and ground black pepper. Bring to the boil and cook for 15 minutes then liquidize.
• Stir in the horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

HORSERADISH SOUP

Steps:

• For croutons: heat oven to 325°F.
• Put bread on a baking sheet and and bake in oven for 10 minutes turning once.
• Meanwhile, in a small sauce pan over low heat combine the oil and paprika.
• Simmer for 5 minutes to blend flavors.
• Combine the oil mixture and bread in a bowl and toss to coat.
• Place bread back on baking sheet and bake for another 10 minutes or until crisp.
• For soup: heat butter in a heavy saucepan or stockpot until melted.
• Add shallots and bread crumbs.
• Cook shallots until softened about 1 minute, don't brown the bread crumbs.
• Add broth, potatoes and horseradish and bring to a boil.
• Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
• Place soup in blender or food processor and process till smooth.
• Return soup to stockpot and season with salt and pepper.
• In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
• Return soup to a simmer and ladle into bowls garnishing with the croutons.

CHILLED BEET-AND-SAUERKRAUT SOUP WITH HORSERADISH AND CRèME FRAîCHE

Steps:

• Preheat the oven to 375. Wash the beets, and trim only their stem ends, leaving a little of the stems attached. Crowd beets in a single layer in a roasting pan, season lightly with salt and pour in about an inch of water (less if the beets are small, more if they're large). Cover tightly with aluminum foil, and roast until a skewer slides easily through the beets, about an hour.
• When the beets are cool enough to handle, peel. Trim away any fibrous root ends, and cut into ½-inch cubes. Clean the fennel, keeping tough outers for another purpose. Dice the fennel and onion into pieces slightly smaller than the beet cubes. Slice the garlic. Slice the cabbage to about the size of the sauerkraut.
• Set a large pot over medium heat, pour in enough oil to cover its bottom and cook the fennel and onion with a small pinch of salt until they soften. Add the sliced cabbage and garlic, and cook for 2-3 minutes. Add the beets, sauerkraut and ½ cup of the sauerkraut liquid, then enough water to barely cover. Add a small splash of vinegar and the mushroom butts (if you're using them). Bring the soup to a boil, then lower the heat and simmer for 5 minutes. Chill the soup.
• Taste the soup, and add remaining sauerkraut juice to season instead of salt. Serve with a spoonful of crème fraîche, a little grated horseradish and a few grinds of black pepper.

CREAM, TOMATO, AND HORSERADISH SOUP

Steps:

• Melt the butter in a large saucepan and cook the onion and celery for about 10 minutes until softened and golden. Add the garlic and cook for a few more minutes. Add the tomatoes with the sugar, stock and good pinch of salt and ground black pepper. Bring to a boil and cook for 15 minutes then blend in the blender (or a food processor if yours can handle a lot of liquid, mine can't). Return to saucepan, stir in horseradish and the cream and gently heat, taking care not to let the soup boil. Taste for seasoning.

HORSERADISH MATZO BALL SOUP

Steps:

• In a large pot, combine chicken, onions, celery, 2 carrots, 1 parsnip, garlic, 1 tablespoon salt, parsley stems (reserve leaves), dill stems (reserve leaves), thyme branches, bay leaves, peppercorns and cloves. Add enough water to cover everything by 1 inch.
• Bring liquid to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 2 hours. Skim foam and fat frequently with a slotted spoon.
• While the stock simmers, prepare the matzo ball mixture. In a large bowl, stir together the eggs, oil, 1/4 cup reserved broth, matzo meal, horseradish, allspice, ground pepper and 1 teaspoon salt. Cover with plastic wrap and refrigerate 2 to 3 hours.
• Strain stock through a fine-mesh sieve into a large bowl (you should have about 2 1/2 quarts) and set aside to cool. Reserve chicken for another purpose; discard vegetables. Broth can be made up to three days ahead and refrigerated.
• Bring a large, wide pot of salted water to a boil. Using water-moistened hands, roll the matzo ball mixture into 1½-inch balls. Use a slotted spoon to lower into the boiling water; reduce heat and simmer matzo balls until very tender, about 50 minutes to 1 hour.
• Put reserved chicken broth in a pot, bring to a simmer, and season with more salt and pepper if necessary. Thinly slice the remaining carrot and parsnip. Add the vegetables to the broth and cook until just tender, 10 to 15 minutes.
• Spoon a few matzo balls into the bottom of each serving bowl and ladle hot broth and vegetables on top. Garnish with parsley and dill.

TOMATO AND BASIL SOUP WITH HORSERADISH CREAM

Steps:

• In a medium saucepan over medium high heat, warm the olive oil. Add celery, onion and Italian seasoning, and cook 3 to 4 minutes until onions and celery are slightly softened. Season with salt. Add chicken stock, strained tomatoes and hot sauce. Bring to a boil, stirring occasionally. Reduce heat to medium low, add the fresh tomatoes and heavy cream, and simmer for 10 to 15 minutes, stirring occasionally. Just before serving, stir in sliced basil and 1/4 cup of the horseradish. Serve into bowl, and garnish each bowl with the remaining horseradish and basil.

HORSERADISH SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs and shallots and sauté 1 minute (do not brown). Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour. Puree soup in batches in blender. Return soup to saucepan. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Heat oil in heavy large skillet over medium-high heat. Add bread crumbs and turkey; sauté until bread is crisp and turkey is heated through, about 5 minutes.
• Bring soup to simmer, thinning with more vegetable broth if necessary. Ladle soup into bowls. Top with turkey and bread cubes.

TOMATO ONION SOUP WITH BABY ARUGULA, EGGS AND HORSERADISH DRESSING

Steps:

• Soup In a large pot, add the olive oil and bring to medium heat. Add the sliced onions and turn the heat down to low and cook them for 40 to 60 minutes. You want them to just begin to caramelize. They should still be yellow in colour but you should be able to see a little bit a brown caramel colour on some of the onion. Add in the garlic and cook for another 2 to 3 minutes. Add in the tomato purée, water, basil, thyme, sea salt, pepper and bring to a simmer. Once its reached a simmer turn the heat off and let the pot sit on the burner, while you prepare the rest of the recipe. Horseradish Dressing I like to use a food processor to make this type of dressing, but you could also use a blender or an immersion hand blender. Essentially, you are making a mayonnaise first, so you need some type of device to make it work. Add the whole egg, Dijon mustard, raw honey, apple cider vinegar to your food processor. Measure out your oil and have it ready to pour. Start the food processor and very gradually start to trickle in the oil. The mixture will be rather fluid right up until the end. You'll even hear the difference as the food processor is running. Once you've poured all your oil in, the mixture should have thickened and you can turn off the food processor. Remove the mayonnaise into a medium sized bowl and add in the lemon juice and zest, horseradish and finally season with salt and pepper to taste. Stir it all together and your creamy dressing is ready to use. Toppings/Assembly In this recipe I chose to do the soup and salad all in one, but you could also plate the baby arugula separately from the soup. Pour the hot tomato onion soup in a bowl and add a generous handful of the baby arugula on top of the soup, add the egg, sprinkle with some chopped roasted hazelnuts and drizzle with the horseradish dressing. Serve immediately and enjoy!

PRESSURE COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM

Steps:

• Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Add the celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Cook, stirring, until fragrant and well combined, about 2 minutes.
• Pour in the stock and wine, and let the mixture come to a bubble, scraping the bottom of the pan. Stir in the spit peas and ham hock.
• Put the lid on the pressure cooker and turn the steam valve to sealed. Set to cook on high pressure for 18 minutes. After the cook time, turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually by twisting the steam valve to vent.
• The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water. If you'd like the soup to be thicker, turn on the sauté setting and let the soup bubble with the lid off for a few minutes, to reduce. Discard the bay leaves, then stir in the lemon juice.
• Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock; discard the bone and return the meat to the pot. Taste the soup and add more salt and pepper if necessary.
• In a small bowl, stir together the sour cream, horseradish and mustard, and season it with a pinch of salt and pepper. Serve the soup with the horseradish cream for topping. (Split pea soup thickens dramatically when chilled, so if you have leftovers, stir in a little water or broth when reheating to loosen the texture.)

SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM

Steps:

• In a 6- to 8-quart slow cooker, combine the oil, onion, celery, carrot, garlic, smoked paprika, garlic powder, thyme, bay leaves, 2 teaspoons salt and a few generous grinds of pepper. Add the ham hock, split peas, stock and wine, and cook on low until the peas are tender, 8 to 10 hours.
• Discard the bay leaves. Transfer the ham hock to a bowl. Using two forks, pull the meat from the ham hock, discard the bone and return the meat to the pot. Stir in the lemon juice, then taste the soup, adding more salt and pepper if necessary. The soup will thicken as it sits; if it is too thick for your taste, stir in a bit of warm broth or water.
• Combine the sour cream, horseradish and mustard in a small bowl and season with salt and pepper. Serve the soup with the horseradish cream for topping.