The wintertime is the perfect season for a piping-hot bowl of soup! Especially this year, as the cold seems to have come with a vengeance! Luckily, Disney has us covered and is sharing seven soup recipes for us to make.

Let’s head to the kitchen to whip up some of our very own Disney magic and warm our soul in the process! These soups are from all across Disney, with a recipe from the Disney Cruise Line as well. We could definitely use a nice cup of soup right about now so let’s get to the recipes.

We are venturing all around Disney with these soup recipes. From Carnation Cafe in Disneyland Park to the EPCOT’s International Flower & Garden Festival, and even on board the Disney cruise ships, we are excited to share these seven Disney soup recipes with you!

Curry, Carrot, and Apple Soup from Disney Cruise Line

We are starting off with a good one! This Curry, Carrot, and Apple Soup comes from Disney Cruise Line and is full of flavor! The combination of curry, carrots, and apples makes for a cozy bowl of soup. The soup is blended to perfection and then topped with some fresh parsley and creamy yogurt.

Serves 4

Here are the ingredients to grab:

1/4 cup vegetable oil

1 tablespoon plus 1 teaspoon curry powder

1 cup diced carrots (about 4 medium carrots)

1 medium onion, chopped

2 Granny Smith apples, peeled and chopped

4 cups vegetable broth

1 whole carrot

Coarse salt, freshly ground black pepper, to taste

Plain yogurt, fresh parsley, for garnish

Now let’s get to cooking! Here are the steps:

1. Heat oil in a large, heavy bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions, and apple, and stir until coated with curry powder. Sauté for 5 minutes, stirring constantly.
2. Stir in broth and cover. Bring to a boil, reduce heat and simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes.
3. While soup cooks, preheat oven to 400°F. Peel whole carrot and shave into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp. Remove from oven and set aside.
4. Remove soup from heat and purée in a blender, or with a hand-held immersion blender. Season with salt and pepper.
5. To serve, top each bowl with a dollop of yogurt, roasted carrot curls, and parsley.

Check out our overview of EVERY Disney Cruise Line restaurant here!

Cheesy Enchilada Soup from Fiddler, Fifer & Practical Cafe at Disney California Adventure Park

After our trip to the Disney cruise ships, we are back on land and at Disney California Adventure Park for our next soup. This Cheesy Enchilada Soup can be found at Fiddler, Fifer & Practical Cafe and is sure to be a crowd pleaser! You can’t go wrong with enchiladas in soup form! The soup is full of shredded chicken, veggies, black beans and a lovely helping of cheddar cheese! Comfort food in a cup and perfect for these chilly days.

Serves 6 to 8

Here are the ingredients to grab:

5 yellow corn tortillas, cut into thin strips

1/4 cup vegetable oil, plus 2 tablespoons, divided

1 yellow onion, chopped

1 tablespoon finely chopped garlic

1 red bell pepper, chopped

1/2 cup corn

5 cups chicken stock

15-ounce can tomato puree

1/2 teaspoon coarse salt

1 1/4 teaspoons chili powder

1/4 teaspoon freshly ground black pepper

1 1/4 teaspoons sugar

3/4 teaspoon hot sauce

1 teaspoon Worcestershire sauce

4 teaspoons flour

1/2 cup water

2 1/2 cups shredded cooked chicken

1/2 cup heavy cream

1/4 cup sour cream

1 cup shredded mild cheddar cheese

1/2 cup black beans, drained and rinsed

1/4 cup chopped fresh cilantro

Now let’s get to cooking! Here are the steps:

1. With caution, heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, carefully add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.
2. Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper and corn; cook for about 2 minutes.
3. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
4. Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
5. Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.
6. To serve, garnish with reserved fried tortilla strips and cilantro.

Loaded Baked Potato Soup from Carnation Café at Disneyland Park 

Staying in California, but switching over to Disneyland Park is where we find our next soup. Another great comfort soup and a soup that is calling our name: The Loaded Baked Potato Soup. You can find this soup at Carnation Café and it is sure to be a crowd pleaser. It is the perfect combination of potatoes, veggies, and heavy cream. We recommend topping the soup with lots of bacon crumbles, green onions, sour cream and cheese for the full loaded baked potato experience!

Serves 6

Here are the ingredients to grab:

1 pound bacon, roughly chopped

1 medium yellow onion, diced

1 large carrot, peeled and diced

3/4 cup diced celery

4 large russet potatoes, peeled and diced

4 medium red potatoes, diced

1/4 cup flour

2 cups chicken or vegetable stock

Coarse salt, freshly ground pepper, to taste

4 cups heavy whipping cream

Optional garnishes: chopped chives, reserved chopped bacon, sour cream, shredded cheddar and Monterey Jack cheese

Now let’s get to cooking! Here are the steps:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon with slotted spoon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.  Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Read more about our experience at Carnation Café here!

Tomato Florentine Soup from Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge

Now we are headed over to Disney World and our first stop is one of our favorite restaurants! Boma is located inside of Disney’s Animal Kingdom Lodge and serves up some fabulous food, including this delicious Tomato Florentine Soup. This soup is full of fragrant spices along with ground turkey and veggies. We can already imagine ourselves savoring this soup listening to Animal Kingdom Lodge atmosphere music!

Serves 6

Here are the ingredients to grab:

2 tablespoons olive oil

1 pound ground turkey breast

1 teaspoon seasoning salt

1/4 teaspoon freshly ground black pepper

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onion

1 tablespoon minced garlic

16 ounces chicken stock

15 ounces tomato sauce

2 cups finely diced fresh tomatoes

1 teaspoon Worcestershire sauce

1 dried bay leaf

1/2 teaspoon dried oregano

1 cup cooked elbow macaroni noodles

6-ounce bag baby spinach

Now let’s get to cooking! Here are the steps:

1. Heat oil in a large saucepan over medium heat. Add turkey, seasoning salt, and pepper. Cook, crumbling turkey into small pieces, 5 minutes, or until golden brown. Add carrots, celery, onions, and garlic; cook until onions are translucent, about 3 minutes.
2. Stir in chicken stock, tomato sauce, diced tomatoes, Worcestershire, bay leaf, and oregano; simmer, covered, 30 minutes
3. Add noodles and spinach just before serving, stirring to wilt spinach.

Find our full review of Boma here!

IMPOSSIBLE Sausage and Kale Soup from EPCOT International Flower & Garden Festival

Next, we are heading to the EPCOT International Flower & Garden Festival for the IMPOSSIBLE Sausage and Kale Soup. This soup is found at the Trowel & Trellis booth and while it is a wonderful plant-based option, it is a hearty soup perfect for anyone! For this recipe, you make your own plant-based sausage with lots of spices and then add even more spices, veggies and a bit of dairy-free cream. The flavors in the soup work really well together and it even has a nice little kick to it.

Serves 6-8

Here are the ingredients to grab:

IMPOSSIBLE Italian Sausage

1 pound plant-based ground meat substitute

2 tablespoons paprika

1 tablespoon fennel seed

1 tablespoon coarse salt

2 teaspoons dried oregano

2 teaspoons granulated garlic

1 tablespoon anise seed

1 teaspoon crushed red pepper

Sausage and Kale Soup

1 tablespoon olive oil

Impossible Italian sausage

1 medium onion, diced

3 cloves garlic, minced

1 cup white wine

6 small red potatoes, diced

1 tablespoon chopped fresh oregano

6 cups vegetable broth

3/4 cup dairy-free cooking cream

2 tablespoons water

2 tablespoons cornstarch

1 bunch (1/2 pound) kale, chopped

1/4 cup sherry vinegar, plus more, to taste

Coarse salt, to taste

Freshly ground black pepper, to taste

Toppings

1 cup plant-based pesto

8 toasted flatbread crackers

Now let’s get to cooking! Here are the steps:

For the IMPOSSIBLE Italian Sausage:

1. Combine plant-based ground meat substitute, paprika, fennel seed, coarse salt, oregano, granulated garlic, anise seed, and crushed red peppers in a medium bowl. Mix until season is fully incorporated into meat substitute.
2. Refrigerate until ready to use.

For Sausage and Kale Soup:

1. Heat olive oil in a large pot or Dutch oven over medium heat for 5 minutes, until hot. Add reserved Impossible Italian sausage and cook, stirring occasionally, for 8-10 minutes, until fully cooked.
2. Add onion, garlic, and red pepper flakes and cook for 5 minutes, until onions begin to soften. Add white wine and cook for 2 minutes, making sure to scrape any browned bits of sausage from the bottom.
3. Add potatoes, oregano, and vegetable broth. Bring to a boil, cover, and reduce to a simmer for 10-15 minutes, until potatoes are soft. Add dairy-free cooking cream and stir until incorporated.
4. Combine water and cornstarch in a small bowl. Bring soup to a boil and slowly add cornstarch mix. Simmer for 5 minutes, stirring often, until soup is slightly thickened.
5. Add chopped kale and stir until wilted. Add sherry vinegar.
6. Season with additional sherry vinegar, salt, and pepper, to taste.

To Serve:

Ladle soup into bowls. Top with 1-2 tablespoons of pesto and garnish with a toasted flatbread.

Check out our festival review of this soup and all of the items at Trowel & Trellis here!

Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa

Moving to another Disney World Resort, our next soup recipe comes from Narcoossee’s at Disney’s Grand Floridian Resort & Spa. This Creamy Corn Soup with crab is silky smooth and decadent. You can bring the luxury of Narcoossee’s into your kitchen with this recipe! All of the ingredients are blended together for a sweet, creamy and flavorful soup.

Serves 4

Here are the ingredients to grab:

2 tablespoons olive oil

2 tablespoons butter

3 cups fresh corn kernels

1/4 cup finely diced onion

1/4 cup thinly sliced leeks

1/4 cup finely diced celery

1/4 cup finely diced carrot

2 tablespoons minced shallot

1 fresh bay leaf

1 teaspoon chopped fresh thyme

1 teaspoon minced garlic

1 cup seafood stock

3 cups heavy cream

1/4 cup lump crabmeat, for garnish

4 teaspoons chopped fresh chives, for garnish

Now let’s get to cooking! Here are the steps:

1. Heat oil and butter together over medium heat in a large saucepan.
2. Add corn, onions, leeks, celery, carrots, and shallots. Cook 5 to 8 minutes, stirring until soft.
3. Add bay leaf, thyme, and garlic; cook until fragrant, about 1 minute. Add stock and bring to a simmer.
4. Add cream, bring to a simmer, then reduce heat to low and cook soup 30 minutes until the liquid reduces slightly and vegetables get very soft. Remove from heat. Carefully remove bay leaf.
5. Purée with an immersion blender or add soup in small batches to a blender and puree until smooth.
6. Pour through a fine-mesh sieve. Keep warm until ready to serve. Garnish each bowl with a tablespoon of crabmeat and a teaspoon of chopped chives.

You can find our review of the new menu at Narcoossee’s here!

Beef and Barley Soup from The Disney Recipe Vault

We are finishing off our soup journey with a recipe from The Disney Recipe Vault. This Beef and Barley Soup was served at King Stefan’s Banquet Hall (this restaurant was located where Cinderella’s Royal Table is now). It is a hearty and classic soup recipe that definitely warm you up!

Serves 4

Here are the ingredients to grab:

1 tablespoon vegetable oil

1 pound beef chuck, cut into 3/4-inch pieces

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped onions

1/2 cup diced celery

1 cup diced carrots

1 tablespoon minced garlic

1 teaspoon dried thyme leaves

4 cups reduced-sodium beef broth

1/2 cup uncooked medium pearled barley

1/ 4 cup chopped scallions, for serving

Now let’s get to cooking! Here are the steps:

1. Heat oil in a large pot or Dutch oven.
2. Season beef with salt and pepper and cook over medium-high heat, stirring occasionally, until browned. Remove with a slotted spoon and reserve.
3. Add onions, celery, carrots, garlic, and thyme to the pot and cook over medium heat, stirring occasionally, until vegetables start to brown.
4. Return beef to pot and add broth. Bring to a boil, lower heat, and simmer 45 minutes to 1 hour, or until beef is tender.
5. Add barley and simmer 30 minutes more. Season to taste with salt and pepper.
6. Serve in a deep bowl topped with scallions.

We covered a lot of ground for these recipes! It is a perfect time for some good, piping hot soup and these recipes fit the bill! Warm, flavorful and Disney-inspired!

Stay tuned to DFB for more Disney recipes!

Want even more Disney recipes? Check out ALL of our recipes here!

 

Are you planning on making any of these soup recipes? Let us know in the comments!