Tomato Beef and Egg-White Soup

Soup

Tomato Beef and Egg-White Soup

A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
20 minutes
Cook
30 minutes
Total
50 minutes
Serves
6 generous servings

Bring it to the table

About this recipe.

A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 16 oz Sirloin steak (trimmed and sliced ⅛ inch thick across the grain)
  • 9 cups Beef stock (low-sodium)
  • 6 tbsp Tomato paste
  • 6 medium Tomatoes (about 2 lb total; seeded and diced)
  • 2 tsp Granulated Sugar (optional, plus more only to taste)
  • 3 tbsp Cornstarch
  • 6 tbsp Water (cold, for the cornstarch slurry)
  • 3 Egg whites (Use Large Eggs)

For Taste

  • Salt (Only use as needed for taste)
  • Black pepper (Only use as needed for taste)

For Service

  • 2 tsp Sesame oil
  • 1 bunch Green onions (Chopped fine or shredded.)

Optional For Service

  • 3 oz Cheddar cheese (optional, for serving)

Start with the tomato broth

Let the tomatoes soften in the stock before adding thinly sliced sirloin. Keeping the beef for the final stages avoids simmering a tender cut for an hour.

Finish with delicate egg ribbons

A cornstarch slurry gives the broth a little body. Pour the lightly beaten whites in slowly while stirring, then finish with sesame oil and scallions. Optional cheese is a table addition rather than part of the soup base.

Jump to Recipe

Browse more recipes

The cooking plan

How to make Tomato Beef and Egg-White Soup.

  1. Trim the sirloin and slice very thinly across the grain, about ⅛ inch thick. Keep it refrigerated while preparing the tomatoes and scallions. Lightly beat the egg whites in a small bowl.

  2. Bring the beef stock to a simmer in a large pot. Stir in the tomato paste and diced tomatoes. Simmer gently for 15–20 minutes, until the tomatoes soften. Taste and add the optional sugar a teaspoon at a time only if needed.

  3. Whisk the cornstarch with the cold water until smooth. Stir the slurry again just before slowly pouring it into the simmering soup. Stir and simmer for 1–2 minutes until lightly thickened.

  4. Add the thin beef slices a few at a time, stirring gently to separate them. Return to a simmer and cook for about 2–3 minutes, until cooked through. Thicker slices may take longer.

  5. With the soup gently simmering, slowly pour in the beaten egg whites while stirring in one direction. Simmer for another 1–2 minutes, until the egg is set and the soup reaches 165°F. Season with salt and pepper to taste.

  6. Remove from the heat and stir in the sesame oil. Ladle into bowls and scatter the scallions over the top. The optional cheddar can be added at the table, if preferred.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Tomato Beef and Egg-White Soup

No ratings yet
A brothy tomato soup with thinly sliced sirloin, delicate egg-white ribbons, scallions and a little sesame oil. Add the beef near the end so it cooks quickly without a long simmer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 generous servings
Course: Soup
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 16 oz Sirloin steak trimmed and sliced ⅛ inch thick across the grain
  • 9 cups Beef stock low-sodium
  • 6 tbsp Tomato paste
  • 6 medium Tomatoes about 2 lb total; seeded and diced
  • 2 tsp Granulated Sugar optional, plus more only to taste
  • 3 tbsp Cornstarch
  • 6 tbsp Water cold, for the cornstarch slurry
  • 3 Egg whites Use Large Eggs
For Taste
  • Salt Only use as needed for taste
  • Black pepper Only use as needed for taste
For Service
  • 2 tsp Sesame oil
  • 1 bunch Green onions Chopped fine or shredded.
Optional For Service
  • 3 oz Cheddar cheese optional, for serving

Equipment

1 Stock pot
Stirring spoon
1 Stirring spoon
Chef's knife
1 Chef's knife
1 Small mixing bowl
1 Wire whisk

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Trim the sirloin and slice very thinly across the grain, about ⅛ inch thick. Keep it refrigerated while preparing the tomatoes and scallions. Lightly beat the egg whites in a small bowl.
  2. Bring the beef stock to a simmer in a large pot. Stir in the tomato paste and diced tomatoes. Simmer gently for 15–20 minutes, until the tomatoes soften. Taste and add the optional sugar a teaspoon at a time only if needed.
  3. Whisk the cornstarch with the cold water until smooth. Stir the slurry again just before slowly pouring it into the simmering soup. Stir and simmer for 1–2 minutes until lightly thickened.
  4. Add the thin beef slices a few at a time, stirring gently to separate them. Return to a simmer and cook for about 2–3 minutes, until cooked through. Thicker slices may take longer.
  5. With the soup gently simmering, slowly pour in the beaten egg whites while stirring in one direction. Simmer for another 1–2 minutes, until the egg is set and the soup reaches 165°F. Season with salt and pepper to taste.
  6. Remove from the heat and stir in the sesame oil. Ladle into bowls and scatter the scallions over the top. The optional cheddar can be added at the table, if preferred.

Nutrition

Serving: 16ozCalories: 147kcalCarbohydrates: 10gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 896mgPotassium: 717mgFiber: 1gSugar: 6gVitamin A: 725IUVitamin C: 11mgCalcium: 87mgIron: 2mg

Notes

Beef: Thin slicing and a short final simmer help sirloin stay tender. The earlier instruction to blanch beef to tenderize it has been removed; blanching is not a substitute for choosing the right cut and cooking time.
Sweetness: Tomatoes and stock vary. Sugar is optional and should be added gradually after tasting.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains egg and sesame; optional cheddar contains milk. Check stock labels.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Cottage Pie Stuffed Baked Potatoes

Dinner · Main Dishes

Cottage Pie Stuffed Baked Potatoes

Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
1 hour 15 minutes
Total
1 hour 40 minutes
Serves
8 stuffed potatoes

Bring it to the table

About this recipe.

Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Ground beef
  • 1 medium Yellow Onion (finely diced)
  • 1 cup Carrots (Sliced thin)
  • 2 cloves Garlic (minced)
  • ½ tsp Salt (plus more only to taste)
  • ½ tsp Ground Black Pepper
  • ¼ cup All-Purpose Flour
  • 2 Tbsp Tomato paste
  • 2½ cups Beef broth (Low sodium)
  • 2 tsp Worcestershire sauce
  • ¼ tsp Oregano (dried)
  • ¼ tsp Thyme (dried)
  • ½ cup Peas (Frozen)
  • ½ cup Corn (Frozen)
  • 2 cups Cheddar cheese (shredded, divided)
  • 8 medium Russet potatoes (about 8–10 oz each, scrubbed)
  • 3 Tbsp Olive oil (divided: 2 tbsp for potatoes, 1 tbsp for filling)
  • ¾ cup Milk (up to this amount, warmed; add gradually as needed)

Make the filling while potatoes bake

The oven does most of the work on the potatoes while you cook a thick beef and vegetable gravy. Let the filling become thick enough to sit in the shells rather than run out.

Keep the shells sturdy

Leave a little potato around the inside of each skin and add a modest topping. Potatoes vary in size; any extra mash or filling can be served alongside instead of overfilling the shells.

Jump to Recipe

Browse more recipes

The cooking plan

How to make Cottage Pie Stuffed Baked Potatoes.

  1. Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.

  2. While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.

  3. Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.

  4. Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.

  5. Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.

  6. Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cottage Pie Stuffed Baked Potatoes

No ratings yet
Baked russet potatoes filled with beef and vegetable gravy, then topped with mashed potato and cheddar. Make the filling while the potatoes bake to keep the cooking schedule manageable.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 stuffed potatoes
Course: Dinner, Main Course
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Ground beef
  • 1 medium Yellow Onion finely diced
  • 1 cup Carrots Sliced thin
  • 2 cloves Garlic minced
  • ½ tsp Salt plus more only to taste
  • ½ tsp Ground Black Pepper
  • ¼ cup All-Purpose Flour
  • 2 Tbsp Tomato paste
  • 2½ cups Beef broth Low sodium
  • 2 tsp Worcestershire sauce
  • ¼ tsp Oregano dried
  • ¼ tsp Thyme dried
  • ½ cup Peas Frozen
  • ½ cup Corn Frozen
  • 2 cups Cheddar cheese shredded, divided
  • 8 medium Russet potatoes about 8–10 oz each, scrubbed
  • 3 Tbsp Olive oil divided: 2 tbsp for potatoes, 1 tbsp for filling
  • ¾ cup Milk up to this amount, warmed; add gradually as needed

Equipment

Chef's knife
1 Chef's knife
1 Large skillet with high sides
1 Baking pan
1 Potato masher

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Scrub and dry the potatoes, prick each several times with a fork and rub with 2 tablespoons of the olive oil. Place on a bare or foil-lined rimmed baking sheet, not wax paper. Bake for about 50–65 minutes, until tender all the way through.
  2. While the potatoes bake, heat the remaining tablespoon olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–7 minutes. Add the beef, breaking it up, and cook until browned and at least 160°F. Stir in the garlic for 30 seconds and carefully spoon off excess fat if needed.
  3. Stir in the flour and cook for 2 minutes. Add the tomato paste, then gradually stir in the broth until smooth. Add the Worcestershire, oregano, thyme, salt and pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until thick enough to mound in a potato shell. Stir in the peas and corn and simmer for 3–5 minutes. Taste and adjust seasoning.
  4. Let the baked potatoes cool just enough to handle. Cut a lid from the top of each and scoop the flesh into a bowl, leaving sturdy shells about ¼ inch thick. Mash the flesh with the milk, adding it gradually to make a spoonable topping; you may not need it all.
  5. Stand the shells on the baking sheet. Divide 1 cup of the cheddar among them, then add the beef filling without overfilling. Spoon a small mound of mashed potato on each and sprinkle with the remaining cup of cheddar. Reserve any extra mash or filling as a separate side rather than forcing it into the shells.
  6. Return to the oven for 10–15 minutes, until the cheese melts and the filling is hot. If assembling from refrigerated filling, allow extra time and check that the center reaches 165°F. Serve hot.

Nutrition

Serving: 12ozCalories: 568kcalCarbohydrates: 54gProtein: 24gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 70mgSodium: 877mgPotassium: 1292mgFiber: 5gSugar: 4gVitamin A: 3166IUVitamin C: 19mgCalcium: 282mgIron: 4mg

Notes

Timing: The filling cooks while the potatoes bake. The estimate includes the final bake; large potatoes or refrigerated filling need longer.
Yield: Eight medium stuffed potatoes. Potato size affects shell capacity, so there may be extra mash or filling to serve alongside.
Tray: Use a bare or foil-lined baking sheet. Do not use wax paper exposed to oven heat.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains milk and wheat; Worcestershire often contains fish, so check the label.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Stovetop Corned Beef and Cabbage

Dinner · Main Dishes

Stovetop Corned Beef and Cabbage

Gently simmered corned beef with red potatoes, carrots and cabbage. Cook the brisket until fork-tender, then add the vegetables in stages so they keep their shape.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
20 minutes
Cook
3 hours 30 minutes
Total
3 hours 50 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Gently simmered corned beef with red potatoes, carrots and cabbage. Cook the brisket until fork-tender, then add the vegetables in stages so they keep their shape.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 lb raw corned beef brisket (with its spice packet, if included)
  • water (enough to cover the brisket, plus more as needed)
  • 10 small red potatoes (scrubbed; halve any larger potatoes)
  • 5 medium carrots (peeled, cut into 2-inch pieces)
  • 1 large green cabbage (cut into 6 wedges, with a little core holding each wedge together)

Let tenderness guide the timing

Corned beef needs a gentle simmer, and briskets do not all finish at the same minute. Check with a fork before moving on to the vegetables. The temperature minimum and a tender texture are separate checks.

Cook the vegetables in stages

Remove the tender brisket to rest, then simmer potatoes and carrots in the cooking liquid before adding cabbage. Slice the beef across the grain and serve with the vegetables and a little broth.

Jump to Recipe

Browse more recipes

The cooking plan

How to make Stovetop Corned Beef and Cabbage.

  1. Place the raw corned beef in a large pot and add water to cover it by about an inch. Add its included spice packet, if supplied. Bring to a boil, then reduce immediately to a gentle simmer and cover.

  2. Cook for about 2½–3 hours, turning the meat occasionally and adding hot water as needed to keep it covered. Check with a fork; continue simmering if still tough. The thickest part must reach at least 145°F, and the meat also needs to be fork-tender for a pleasant texture.

  3. When the brisket is tender, transfer it to a clean platter and cover loosely. Add the potatoes and carrots to the simmering cooking liquid. Cook for 15 minutes.

  4. Add the cabbage wedges and simmer for another 10–15 minutes, until all the vegetables are tender. Remove individual pieces as they finish rather than letting them fall apart.

  5. The beef will have rested while the vegetables cook. Slice it thinly across the grain and serve with the vegetables and a little hot cooking liquid. Do not add salt automatically; the cured beef and broth are already salty.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Stovetop Corned Beef and Cabbage

No ratings yet
Gently simmered corned beef with red potatoes, carrots and cabbage. Cook the brisket until fork-tender, then add the vegetables in stages so they keep their shape.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    3 lb raw corned beef brisket with its spice packet, if included
  • water enough to cover the brisket, plus more as needed
  •  
    10 small red potatoes scrubbed; halve any larger potatoes
  • 5 medium carrots peeled, cut into 2-inch pieces
  •  
    1 large green cabbage cut into 6 wedges, with a little core holding each wedge together

Equipment

1 Stock pot
Chef's knife
1 Chef's knife

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Place the raw corned beef in a large pot and add water to cover it by about an inch. Add its included spice packet, if supplied. Bring to a boil, then reduce immediately to a gentle simmer and cover.
  2. Cook for about 2½–3 hours, turning the meat occasionally and adding hot water as needed to keep it covered. Check with a fork; continue simmering if still tough. The thickest part must reach at least 145°F, and the meat also needs to be fork-tender for a pleasant texture.
  3. When the brisket is tender, transfer it to a clean platter and cover loosely. Add the potatoes and carrots to the simmering cooking liquid. Cook for 15 minutes.
  4. Add the cabbage wedges and simmer for another 10–15 minutes, until all the vegetables are tender. Remove individual pieces as they finish rather than letting them fall apart.
  5. The beef will have rested while the vegetables cook. Slice it thinly across the grain and serve with the vegetables and a little hot cooking liquid. Do not add salt automatically; the cured beef and broth are already salty.

Nutrition

Serving: 10ozCalories: 2005kcalCarbohydrates: 151gProtein: 117gFat: 103gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 49gCholesterol: 367mgSodium: 8539mgPotassium: 6377mgFiber: 19gSugar: 18gVitamin A: 25537IUVitamin C: 266mgCalcium: 183mgIron: 18mg

Notes

Timing: The cook-time estimate includes about 3 hours for the brisket and 30 minutes for vegetables. Briskets vary; allow longer if needed for tenderness. The meat rests while the vegetables cook, so that time overlaps.
Safety and tenderness: USDA lists 145°F with at least a 3-minute rest as the minimum for corned beef. It usually needs longer cooking to become fork-tender. USDA corned beef guidance.
Storage: Refrigerate leftovers promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Check the spice packet for allergens.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Creamy Sun-Dried Tomato Pasta with Oat Milk

The Broken Scale

Creamy Sun-Dried Tomato Pasta with Oat Milk

Chopped sun-dried tomatoes give this rotini plenty of flavor, while garlic, parsley and a small splash of vinegar keep the sauce lively. Plain oat milk makes the base, with a little cornstarch to help it coat the pasta.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Rotini tossed in a garlic and sun-dried tomato sauce made with plain oat milk. A small cornstarch slurry gives the sauce body, while a measured splash of vinegar adds brightness.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 13 oz rotini (regular or gluten-free; follow the package cooking directions)
  • 3 cloves garlic (minced)
  • ¾ cup oil-packed sun-dried tomatoes (drained and chopped; reserve 2 tbsp of their oil)
  • 2 tbsp oil from the sun-dried tomato jar
  • ½ cup vegetable broth
  • 2 tsp white vinegar (divided; add to taste)
  • 1 cup plain unsweetened oat milk (unflavored; divided)
  • 1 tsp cornstarch
  • ½ cup reserved pasta cooking water (use only as needed)
  • salt (to taste)
  • black pepper (to taste)
  • ¼ tsp garlic powder (optional)
  • 2 tbsp fresh parsley (chopped)

Choose plain oat milk

Use an unflavored, unsweetened drink rather than vanilla oat milk. It behaves differently from cream, so this recipe uses a measured slurry for light thickening instead of relying on a high fat percentage.

Bring the pasta and sauce together

Reserve a little cooking water before draining the rotini. Toss the hot pasta directly in the skillet and add only as much reserved water as the sauce needs. Taste before adding the second teaspoon of vinegar.

If you need a vegan or gluten-free meal, check all ingredient labels separately; those terms describe different requirements.

Jump to Recipe · Browse Recipes

The cooking plan

How to make Creamy Sun-Dried Tomato Pasta with Oat Milk.

  1. Cook the rotini in a large pot of water according to its package directions. Before draining, reserve at least ½ cup of cooking water. Drain; do not rinse. Time the pasta to finish as the sauce is ready.

  2. Whisk the cornstarch with 2 tablespoons taken from the measured cup of cold oat milk until smooth. Set aside the remaining oat milk.

  3. Heat the 2 tablespoons of reserved tomato oil in a large skillet over medium-low heat. Add the garlic and stir for 30 seconds, then add the chopped sun-dried tomatoes and cook for 1–2 minutes. Keep the garlic from browning.

  4. Add the broth and simmer for 2–3 minutes. Stir in the remaining oat milk. Whisk the slurry again, then stir it into the skillet. Simmer gently for about 2 minutes, stirring, until lightly thickened. Add the optional garlic powder, if using.

  5. Add the drained hot pasta and toss to coat. Stir in 1 teaspoon of vinegar, then taste before adding the second teaspoon. Season with salt and pepper. Add the reserved pasta water a small splash at a time only if needed to loosen the sauce. Finish with parsley and serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Sun-Dried Tomato Pasta with Oat Milk

No ratings yet
Rotini tossed in a garlic and sun-dried tomato sauce made with plain oat milk. A small cornstarch slurry gives the sauce body, while a measured splash of vinegar adds brightness.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    13 oz rotini regular or gluten-free; follow the package cooking directions
  • 3 cloves garlic minced
  •  
    ¾ cup oil-packed sun-dried tomatoes drained and chopped; reserve 2 tbsp of their oil
  •  
    2 tbsp oil from the sun-dried tomato jar
  • ½ cup vegetable broth
  •  
    2 tsp white vinegar divided; add to taste
  •  
    1 cup plain unsweetened oat milk unflavored; divided
  • 1 tsp cornstarch
  •  
    ½ cup reserved pasta cooking water use only as needed
  • salt to taste
  • black pepper to taste
  • ¼ tsp garlic powder optional
  • 2 tbsp fresh parsley chopped

Equipment

Tall stainless steel saucepan
1 Tall stainless steel saucepan
Stirring spoon
1 Stirring spoon
1 Balloon whisk
Chef's knife
1 Chef's knife
1 Saute pan

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the rotini in a large pot of water according to its package directions. Before draining, reserve at least ½ cup of cooking water. Drain; do not rinse. Time the pasta to finish as the sauce is ready.
  2. Whisk the cornstarch with 2 tablespoons taken from the measured cup of cold oat milk until smooth. Set aside the remaining oat milk.
  3. Heat the 2 tablespoons of reserved tomato oil in a large skillet over medium-low heat. Add the garlic and stir for 30 seconds, then add the chopped sun-dried tomatoes and cook for 1–2 minutes. Keep the garlic from browning.
  4. Add the broth and simmer for 2–3 minutes. Stir in the remaining oat milk. Whisk the slurry again, then stir it into the skillet. Simmer gently for about 2 minutes, stirring, until lightly thickened. Add the optional garlic powder, if using.
  5. Add the drained hot pasta and toss to coat. Stir in 1 teaspoon of vinegar, then taste before adding the second teaspoon. Season with salt and pepper. Add the reserved pasta water a small splash at a time only if needed to loosen the sauce. Finish with parsley and serve immediately.

Nutrition

Serving: 8ozCalories: 441kcalCarbohydrates: 87gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 370mgPotassium: 575mgFiber: 5gSugar: 5gVitamin A: 2252IUVitamin C: 56mgCalcium: 169mgIron: 4mg

Notes

Oat milk: Use plain, unflavored oat milk; vanilla and sweetened drinks change the flavor. Oat milk is not heavy cream, and the old instruction to seek 30% fat was incorrect. The cornstarch provides light thickening here.
Diet and allergens: Vegan and gluten-free are different requirements. If either matters to you, check every ingredient label, including the pasta, oat milk, broth and tomatoes. No dietary certification is assumed.
Storage: Refrigerate promptly in covered containers at 40°F or below and use within 3 days. Reheat with a small splash of water, stirring, until leftovers reach 165°F. The pasta will absorb more sauce during storage.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Béchamel Sauce (White Sauce)

Sauces, Gravies & Dressings

Béchamel Sauce (White Sauce)

Butter, flour and milk become a smooth white sauce that brings lasagna and vegetable bakes together. A small pinch of nutmeg is optional, and Parmesan is a separate variation rather than a required part of plain béchamel.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
5 minutes
Cook
15 minutes
Total
20 minutes
Serves
4 sauce portions

Bring it to the table

About this recipe.

A simple butter, flour and milk sauce for lasagna and vegetable bakes. A small pinch of nutmeg rounds out the flavor; optional Parmesan turns the plain base into a cheese-sauce variation.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups whole milk
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ¼ tsp salt (or to taste)
  • ⅛ tsp ground nutmeg (optional; a small pinch)
  • 2 oz Parmesan cheese (optional, finely grated; for the cheese-sauce variation only)

Build the sauce gradually

Cook the butter and flour into a pale roux, then whisk in the milk a little at a time. Once the sauce is smooth, give it a gentle simmer until the floury taste is gone. Keep whisking into the corners of the pan to prevent scorching.

Plain white sauce or Parmesan variation

Use the plain sauce for layering in a bake. For a richer cheese sauce, stir the optional Parmesan in after taking the pan off the heat. A splash of milk will loosen it if it thickens more than you need.

Jump to Recipe · Browse Sauces by Type

The cooking plan

How to make Béchamel Sauce (White Sauce).

  1. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, stirring continuously, for 2 minutes. Keep the mixture pale; do not brown it.

  2. Add the milk in small splashes at first, whisking each addition smooth before adding more. Once the mixture loosens, gradually whisk in the rest of the milk.

  3. Bring to a gentle simmer over medium-low heat, whisking frequently and reaching the corners of the pan. Cook for 8–12 minutes, until smooth, thickened and without a raw-flour taste. Reduce the heat if it catches or bubbles vigorously.

  4. Remove from the heat. Stir in the salt and optional nutmeg; taste and adjust. Use the plain béchamel now, or continue with the optional variation.

  5. For a cheese sauce, stir the optional Parmesan into the hot sauce off the heat until melted. If the sauce becomes thicker than you need, whisk in a small splash of milk. Taste before adding any more salt.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Béchamel Sauce (White Sauce)

No ratings yet
A simple butter, flour and milk sauce for lasagna and vegetable bakes. A small pinch of nutmeg rounds out the flavor; optional Parmesan turns the plain base into a cheese-sauce variation.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 sauce portions
Course: Sauces
Cuisine: French
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups whole milk
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ¼ tsp salt or to taste
  •  
    ⅛ tsp ground nutmeg optional; a small pinch
  • 2 oz Parmesan cheese optional, finely grated; for the cheese-sauce variation only

Equipment

Tall stainless steel saucepan
1 Tall stainless steel saucepan
Saucepan
1 Small pan (For warming the milk.)
1 Balloon whisk (Be sure it is large enough and comfortable.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, stirring continuously, for 2 minutes. Keep the mixture pale; do not brown it.
  2. Add the milk in small splashes at first, whisking each addition smooth before adding more. Once the mixture loosens, gradually whisk in the rest of the milk.
  3. Bring to a gentle simmer over medium-low heat, whisking frequently and reaching the corners of the pan. Cook for 8–12 minutes, until smooth, thickened and without a raw-flour taste. Reduce the heat if it catches or bubbles vigorously.
  4. Remove from the heat. Stir in the salt and optional nutmeg; taste and adjust. Use the plain béchamel now, or continue with the optional variation.
  5. For a cheese sauce, stir the optional Parmesan into the hot sauce off the heat until melted. If the sauce becomes thicker than you need, whisk in a small splash of milk. Taste before adding any more salt.

Nutrition

Serving: 8ozCalories: 743kcalCarbohydrates: 26gProtein: 40gFat: 53gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 148mgSodium: 1749mgPotassium: 471mgFiber: 1gSugar: 13gVitamin A: 1770IUVitamin C: 0.03mgCalcium: 1318mgIron: 1mg

Notes

Yield: About 2 cups of plain sauce, divided into four portions. The optional cheese increases the yield and changes the plain béchamel into a cheese-sauce variation.
Consistency: This is a fairly thick sauce for bakes. Thin with a little additional milk when needed. It thickens as it cools.
Storage: Refrigerate promptly in a covered container at 40°F or below and use within 3 days. Reheat gently while whisking and loosen with milk as needed; heat leftovers to 165°F. Contains milk and wheat.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Chilled Asparagus Soup with Tarragon

Soup

Chilled Asparagus Soup with Tarragon

Fresh tarragon and green onions bring a gentle herbal flavor to this smooth asparagus soup. Serve it thoroughly chilled, with the tender asparagus tips saved for the top of each bowl.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
30 minutes
Cooling and chilling
2 hours
Total
2 hours 45 minutes
Serves
6 servings

Bring it to the table

About this recipe.

A smooth asparagus soup with green onions, cream and fresh tarragon, served cold with tender asparagus tips. Plan ahead for cooling and chilling before serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 lbs asparagus (woody ends removed)
  • 4 tbsp unsalted butter
  • 1½ cups green onions (sliced; white and light-green parts)
  • 6¼ cups low-sodium chicken stock
  • ½ cup heavy cream
  • 3 tbsp all-purpose flour
  • 1 tbsp fresh tarragon (finely chopped)
  • salt (to taste)
  • ½ tsp black pepper (or to taste)

Plan for the chilling time

The cooking is only part of the schedule. Allow about two hours for cooling and chilling, or prepare the soup a day ahead. Shallow containers help it cool promptly and evenly.

A smooth texture

Remove the woody ends before cooking. Blend the soup off the heat and strain out any remaining fibers if needed. Stir after chilling, then adjust the seasoning and consistency before serving.

Jump to Recipe · Browse Recipes

The cooking plan

How to make Chilled Asparagus Soup with Tarragon.

  1. Cut the tips from the trimmed asparagus and set aside. Slice the remaining stalks into ½-inch pieces. Blanch the tips in boiling water for about 2 minutes, until just tender, then transfer to ice water. Drain well and refrigerate for garnish.

  2. Melt the butter in a large saucepan over medium-low heat. Add the green onions and cook for 5 minutes without browning. Stir in the asparagus stalks and cook for another 3–4 minutes.

  3. Sprinkle in the flour and stir for 2 minutes. Gradually stir in the stock, then bring to a gentle simmer. Cook for 12–15 minutes, until the asparagus stalks are tender.

  4. Take the pan off the heat. Use an immersion blender with its head submerged to blend until smooth, avoiding hot splashes. Strain through a fine-mesh sieve if any coarse fibers remain. Stir in the cream, tarragon and pepper; add salt to taste.

  5. Divide the soup among shallow containers. For faster cooling, set the containers in an ice-water bath and stir with a clean spoon, then refrigerate promptly. Chill at 40°F or below until thoroughly cold, about 2 hours or longer depending on container depth. Do not leave a large pot on the counter to cool.

  6. Stir the chilled soup and adjust the seasoning. Add a little cold stock or water if it has thickened more than you like. Divide among bowls and garnish with the reserved asparagus tips.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chilled Asparagus Soup with Tarragon

No ratings yet
A smooth asparagus soup with green onions, cream and fresh tarragon, served cold with tender asparagus tips. Plan ahead for cooling and chilling before serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling and chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Fresh green asparagus spears2 lbs asparagus woody ends removed
  • 4 tbsp unsalted butter
  • 1½ cups green onions sliced; white and light-green parts
  •  
    6¼ cups low-sodium chicken stock
  • ½ cup heavy cream
  • 3 tbsp all-purpose flour
  •  
    1 tbsp fresh tarragon finely chopped
  • salt to taste
  • ½ tsp black pepper or to taste

Equipment

Chef's knife
1 Chef's knife
Stirring spoon
1 Stirring spoon
Food processor, food mill or immersion blender
1 Food processor, food mill or immersion blender
Saucepan
1 Saucepan

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cut the tips from the trimmed asparagus and set aside. Slice the remaining stalks into ½-inch pieces. Blanch the tips in boiling water for about 2 minutes, until just tender, then transfer to ice water. Drain well and refrigerate for garnish.
  2. Melt the butter in a large saucepan over medium-low heat. Add the green onions and cook for 5 minutes without browning. Stir in the asparagus stalks and cook for another 3–4 minutes.
  3. Sprinkle in the flour and stir for 2 minutes. Gradually stir in the stock, then bring to a gentle simmer. Cook for 12–15 minutes, until the asparagus stalks are tender.
  4. Take the pan off the heat. Use an immersion blender with its head submerged to blend until smooth, avoiding hot splashes. Strain through a fine-mesh sieve if any coarse fibers remain. Stir in the cream, tarragon and pepper; add salt to taste.
  5. Divide the soup among shallow containers. For faster cooling, set the containers in an ice-water bath and stir with a clean spoon, then refrigerate promptly. Chill at 40°F or below until thoroughly cold, about 2 hours or longer depending on container depth. Do not leave a large pot on the counter to cool.
  6. Stir the chilled soup and adjust the seasoning. Add a little cold stock or water if it has thickened more than you like. Divide among bowls and garnish with the reserved asparagus tips.

Nutrition

Serving: 8ozCalories: 229kcalCarbohydrates: 15gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 863mgPotassium: 646mgFiber: 4gSugar: 4gVitamin A: 1966IUVitamin C: 14mgCalcium: 94mgIron: 5mg

Notes

Timing: The total includes an estimated 2 hours of cooling and chilling; allow longer if needed to get the soup thoroughly cold. You can prepare it the day before.
Stock: Chicken stock is the base listed here. Vegetable stock is an option if preferred; it changes the flavor. This recipe contains milk and wheat.
Storage: Refrigerate promptly in shallow containers, within 2 hours of cooking (1 hour above 90°F). Keep at 40°F or below and use within 3 days. Keep the garnish refrigerated separately until serving.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.