Mouse Seats Blog

• Feb. 1, 2024
• • mouse seats
  • Disney Recipe Vault
  • National Soup Month
  • National Homemade Soup Day
  • Disney

In honor of National Soup Month in January and National Homemade Soup Day on February 4th, we're thrilled to share delightful ways for you to join the celebration. Explore seven mouthwatering soup recipes from the Disney Recipe Vault that are sure to capture your taste buds. If the choices leave you undecided, consider hosting a soup tasting with friends – have each person bring a different soup, creating a flavorful feast to savor together! Let's dive into the world of Disney recipes and make the most of National Soup Month and National Homemade Soup Day!

Photo by Elena Leya on Unsplash

Curry, Carrot, and Apple Soup from Disney Cruise Line

Indulge in the first creation from the Disney Recipe Vault – the Curry, Carrot, and Apple Soup straight from the Disney Cruise Line. This delightful concoction balances the richness of curry powder with a perfect touch of sweetness from apples and carrots. For a plant-based twist, simply opt for your preferred plant-based yogurt alternative as a delectable soup topping.

CURRY, CARROT, AND APPLE SOUP

Disney Cruise Line

Serves 4

INGREDIENTS

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

DIRECTIONS:

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.

Photo by Julia Kicova on Unsplash

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

Up next is the delectable Cheesy Enchilada Soup from Fiddler, Fifer & Practical Cafe at Disney California Adventure park. If you crave a creamy and satisfying soup bursting with flavor, look no further – this is the ultimate choice for you. Taking the extra time to fry tortilla strips for a crunchy topping is well worth it, enhancing the overall indulgence of the dish. While this particular soup may no longer grace the menu, fear not, as Fiddler, Fifer & Practical Cafe continues to offer a plethora of other delightful treats to savor.

CHEESY ENCHILADA SOUP

Fiddler, Fifer & Practical Cafe

Disney California Adventure Park

Serves 6 to 8

INGREDIENTS

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

DIRECTIONS:

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.

Photo by Nathan Dumlao on Unsplash

Loaded Baked Potato Soup from Carnation Café at Disneyland Park

Yet another cherished gem from the Disney Recipe Vault is the Loaded Baked Potato Soup hailing from Carnation Café at Disneyland park. This indulgent baked potato soup stands as a superb comfort food, elevated by its delectable array of toppings, making it not only delicious but also a joy to both serve and enjoy. To maintain the pristine appearance of the potatoes, soak the diced ones in cold water until needed, draining them before use. Additionally, a helpful tip is to freeze the bacon for 20 minutes, making the chopping process a breeze.

LOADED BAKED POTATO SOUP

Carnation Café

Disneyland Park

Serves 6

INGREDIENTS

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

DIRECTIONS:

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.

Photo by Victoria Shes on Unsplash

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

A beloved choice among guests, the ever-changing soup selections at Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge never fail to impress. For those seeking a satisfying yet lighter option, this recipe is tailor-made for you! Ground turkey, an array of vegetables, pasta, and delightful seasonings unite to create a comforting delight perfect for warming up chilly days, yet light enough to relish throughout the entire year. Plus, any leftover soup effortlessly transforms into a convenient and delicious lunch for the following day.

TOMATO FLORENTINE SOUP

Boma – Flavors of Africa

Disney’s Animal Kingdom Lodge

Serves 6

INGREDIENTS

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

DIRECTIONS:

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.

Photo by Bundo Kim on Unsplash

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

Presenting the following gem from the Disney Recipe Vault, this plant-based delight takes center stage. The IMPOSSIBLE Sausage and Kale Soup, showcased at EPCOT International Flower & Garden Festival, unveils a must-try recipe incorporating plant-based sausage, paired with potatoes, kale, and dairy-free cooking cream. Elevate your culinary experience by garnishing the soup with your preferred plant-based pesto, whether store-bought or homemade.

IMPOSSIBLE SAUSAGE AND KALE SOUP

EPCOT INTERNATIONAL FLOWER AND GARDEN FESTIVAL

Serves 6-8

INGREDIENTS FOR 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

INGREDIENTS FOR 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

INGREDIENTS FOR TOPPINGS

1 cup plant-based pesto

8 toasted flatbread crackers

DIRECTIONS FOR 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.

DIRECTIONS 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.

Photo by Fusco Studio on Unsplash

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

Indulge in the opulence of the Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa, a dish that may have departed from the menu but lives on through this exclusive recipe for you to savor at home. This luscious and creamy soup serves as an excellent opening act for a meal, yet its satisfying richness makes it substantial enough to be relished as a standalone dish, especially when paired with fresh bread.

CREAMY CORN SOUP WITH CRAB

Narcoossee’s

Disney’s Grand Floridian Resort & Spa

Serves 4

INGREDIENTS

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

DIRECTIONS:

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.

Photo by David Thielen on Unsplash

Beef and Barley Soup from the Disney Recipe Vault

Concluding our journey through the Disney Recipe Vault is the robust Beef and Barley Soup. Hailing from the historic King Stefan’s Banquet Hall, a predecessor to Cinderella’s Royal Table, this soup is among the oldest recipes in today's collection. Ideal for larger gatherings, this recipe is effortlessly scalable – perfect for doubling if you find yourself feeding a crowd.

BEEF AND BARLEY SOUP

From The Disney Recipe Vault

Serves 4

INGREDIENTS

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

DIRECTIONS:

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.

Want to visit the restaurants where these soups are served? Use Mouseseats to find reservation openings!