Guy Fieri’s Top 5 Soup & Stew Recipe Videos | Guy’s Big Bite | Food Network

Craving something cozy for lunch or dinner? Check out Guy Fieri’s top 5 soups and stew recipe videos, featuring gumbo, fully loaded potato soup and more!
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:03 – Ginger Carrot
2:43 – Grilled Cioppino
9:20 – Gumbo
13:40 – Acorn Squash Soup
16:22 – Fully Loaded Potato Soup

Get the recipes:
Ginger Carrot Soup – https://foodtv.com/3Pzsn7V
Grilled Cioppino – https://foodtv.com/47nL70Z
Gumbo – https://foodtv.com/48LXfsn
Acorn Squash Soup – https://foodtv.com/3dtrwkS
Fully Loaded Potato Soup – https://foodtv.com/34YXQJC

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Guy Fieri’s Top 5 Soup & Stew Recipe Videos | Guy’s Big Bite | Food Network

[Music]
getting ready to make this uh carrot and
ginger soup and you say well then why
are you slice a potato up doesn’t say
potato carrot ginger soup actually the
potato is really going to be nice going
to make it kind of creamy it’ll work as
a little bit of a thickener and uh makes
it kind of silky okay so break the
potato down so it can cook evenly and
then like I said earlier we’re just
going to be hitting this with an
immersion blender so it doesn’t matter
exactly what size couple pounds of
carrots here going into some oil where I
already have caramelized onions into my
Dutch oven these are going to caramelize
really bring out some of the sweetness
that’s that big carrot flavor is going
to come in I love carrot soup actually I
think out of all veggies carrots are
probably my favorite okay so we get the
carrots down now we’re going with the
potatoes look at it’s already starting
to fill up and then we’ll hit a little
chicken stock in here later let it all
really cook down and then that’s when
we’ lended it up uh let me get a little
garlic in the garlic again can be just
kind of a rough chop
but it got to have some garlic flavor in
there and some ginger will be the next
piece there we
go let’s talk about this carrot and
ginger soup this bad boy got it all in
there this really caramelized up nice
now I’ll go in and hit it with some
chicken
stock okay we’ll let this cook up now
let’s get into the yogurt and the Honey
that’ll be my little topping that uh
goes on top of this this carrot ginger
soup about a cup cup and A3 of some
yogurt there we go and about a
tablespoon of honey we’ll let just hang
out for a second nice it’s going to be
nice and creamy a little bit of the
acidity of the yogurt going on the top
of this cuz we’re going to have some
sweetness of the caramelized onions and
the
carrots really nice and refreshing kind
of Tangy
okay there we go take a look at that
carrot ginger soup I’m telling you I
should have made double this amount cuz
I can eat all this myself put a little
bit more chicken stock it was just a
little thick lowered the heat down
there’s enough residual heat in that
Dutch oven this is on point let me just
give it a little check you know cuz I
need to always should check this before
it goes out to the
gas M great pureeing it making sure that
those salt levels are right the
seasoning levels right and it is right
on
point there’s the soup bring it over hit
some of this yogurt with the
honey some pine nuts throw one of the
crackers
[Music]
in that is one Dynamite meal a monster
bowl a bounty of lemon juice some salt
don’t have to go too heavy on the salt
Grant it all came out of the sea black
pepper let get in with little garlic and
I’m just going to rough chop that
garlic this will break down it’ll share
its
flavor little white
[Music]
wine and another one of my favorites
when it comes to Seafood is some Capers
they couldn’t make the jar any smaller
and they start falling all over the
place okay just like I do with the
garlic just give a little pop just to
kind of open it up a
bit and last but not least you think of
the spice man I’ve been some Chapo feeds
woo I mean it is all spice so we’ll just
add a little bit of chili flake to this
and then de coote it all to help all
this great flavors stick to this Seafood
a little bit olive oil okay let me give
this a quick whisk now I’ll turn this a
few
times as I let it marinade but what
we’re going to do right
now we’ll drop that nice big piece of
halet in there that’s what we’re talking
about then we’ll get those scallops in
beautiful we’ll throw in I’m going to
pop that crab in half just like
that excellent the other one look at
this and this is so fresh here we go
down inside and then we’ll
throw prawns that will take it real
quick so grab this and a little foil and
we’ll go back cuz what do you want you
want your Seafood nice and cold so we’ll
throw a little cover on top of that all
right
all right grab a tray cuz I’m going to
put a little marinade on these as we
work so the first thing I’m going to
start off
with is a
bunch of Roma
tomatoes last of the Romas tomato sauage
chapeno hand in hand next up red bell
pepper
red bell
pepper and big
onion one more the
fennel the key here is to keep these
fronds we’ll hold those to the side
okay fennel there’s that now check this
out hit a little bit of olive
oil little bit of
salt touch us some black
pepper believe it or not we’re going to
hit it with a little fennel fenel a
strong a strong flavor in this chapeno
okay we a little fennel seeds and we’ll
hit it with a little red chili flake
again spice is a key piece as well start
to throw the fennel
on throw the peppers
just keep an eye on it and you know
here’s the cool thing about this this is
one of those things that you can Grill
you don’t have to worry about how ugly
it looks because this is all going to
get puree up so if it has a little extra
Char to it fantastic that’s a little
extra flavor look at
that to kind of slide them
on dummy doesn’t look great already and
to think this is all going to come
together for a seafood dish I’m going to
make this fantastic chapeno I’ve got a
bunch of seafood that’s in the fridge
right now and this right here well this
is the chapeno sauce you don’t typically
see it as a uh fire roasted chapeno
sauce but I’ll tell you something we’re
going to highlight that Seafood
incredibly with this a little bit of
chicken
stock drop this
on now I took the seeds and the stems
out of the bell pepper but otherwise
everybody’s in there look at all that
Char and all those bits
all right that’s my kind of chapeno
sauce fire roasted right on there we go
and if it gets too thick I got a little
chicken stock to thin it
out all right awesome roasted Garlic’s
down now this is where this kind of gets
into some decision- making process what
do I want to add first well I’ve got the
hard shell of the crab and it’s pretty
industrial I mean it can it can handle
the heavy heat so I’m going to throw
that on first the shrimp they’re
protected also with their shell these
prawns so I’m going to go ahead and
throw those on look at that
okay and here we go I’m going to put the
fish on it’ll probably go on last and
come off
first Nestle that right in on top of
there and then I’m just going to hold
those scallops for a little bit I’ll put
those on at the last minute so I’m just
trying to finish up this fantastic
chapeno sauce add a little uzo there
because if you’ve had a good chapeno you
know it’s got some spice it’s got some
garlic and it’s got a nice little anise
flavor okay we’ll take this going pour
it right onto my platter
here now it’s a beautiful halit it’s all
marinated by the way leave that right
there take these beautiful scallops lay
those around the
side and I just want these super super
tender cuz they’re going to sit inside
that hot sauce
I mean look at that tell me that is not
gorgeous look at that get a little bit
of the
sauce just drop a little bit on top of
this I mean it’s gorgeous little more
the basil some of the fennel fronds that
I
had okay first I got to dig into some
palenta little bit of this how a
bit and
then when you want to get your
crab I’m a body meat
guy so you dip it right in there this
dungeoness
crab of all the crab that I have I mean
from from G crab snow crab you can tell
I don’t like it this is the one to go to
now the sausage and Dewey sausage smoked
sausage two Louisiana two Louisiana
Staples and look at how I’ve cooked them
down rendered them down great this is
the way we treat the uh the Hot Links at
Johnny garlics when we make the Chipotle
penet sausage dish but you cook that
down and they kind of got a nice little
crust to them you’re leaving that
residual fat in
there that is exactly what I’m talking
about you’re going to use some fat to
cook with anyways and you SE me do it
with jumbalaya you’re going to use that
fat anyways why not render it out of the
sausage all that big flavor okay so
we’ll let those sit there and cool down
for a second I’m going to grab a little
bit of bacon fat
we get a little bit of bacon fat into
this and start working some of these
veggies I don’t need much it’s kind of
like how much fat did you get out of
your sausage if you need more hit it
with some bacon fat don’t want to go
overboard with it so if you need to
fortify it from there a little peanut
oil or a little canola oil but that
should
work and there’s my Ben s okay let me
grab these Anaheim in
first that’s the sound I want we get the
celery
some peppers red bell peppers some
green some
[Music]
onions so what I’m going to do is get
these in and I’m going to actually add
my flour right into this and let this
rud develop as I cook down these veggies
okay little AP in here that’s about 1/4
cup stir it in
let it start to adhere to the veggies
let it soak up some of that fat now down
with a little bit of garlic didn’t want
to put that garlic in too soon it takes
a while for that Rue to kind of get
peanut butter color that’s what we call
just darkening up a little bit we’ll let
that garlic start to cook in and I got
to grab a couple spices for this what do
you think I’m going to grab exactly
Cayenne little cayenne pepper little
white pepper not going to go too
overboard with this about two teaspoons
got to follow my own rule put it in my
hand first come just out a big glob and
then the kids won’t be able to eat it
I’m not going to over spice it they can
add a little hot sauce if they want to
it little white pepper Garlic’s starting
to open up right
now there we
go and all right so that gets
your tell you what now what I got going
right here a little smoked chicken stock
so I got this chicken that I brined and
then I dropped it in there with some
about 16 15 cups of water and uh some
Mir POA some veggies and this is really
coming together nice carrots and celery
and onions and look at that chicken I’ll
let that cook a little bit longer and
then I’ll take it out let it cool down
shred it and pop it back in here talk
about popping it back in here let me get
in the andoy and the smoke sausage chop
those to their a little more bite size
okay I always talk about my buddy Santos
this is one of his methods how about if
I just dunk it down in there and just
grab that stock right there and this can
continue to cook that chicken so I’ll
get in about one cup 3/4 of a cup stir
it around so I want to make sure that
that U Rue grabs that chicken stock
nicely can smell that uh Liquid Smoke
right off the
bat see that beautiful color that’s
going on with that look at that right
there uh we dropped some some
chicken right in there let those flavors
come together this is awesome I’ve got
mine not super super thick but this
chicken’s actually going to thicken up a
little bit now we get into some of this
beautiful
gumbo look at that nice peanut colored
Rue that we made with the flour cooking
it down didn’t go too fast didn’t make
any
dumplings look at that and dewy smoked
sausage the peppers the garlic the
garlic went in right at the end little
Cayenne nice consistency not too thick I
don’t want it to stand the spoon up in
it
parsley me okay we’ll just reduce the
heat a little bit Dutch oven was waiting
for me to hurry up and let them kind of
go low and slow I really want to pull
some of the flavor out of this and let
these caramelize let’s take a look at
that
squash that’s what I’m talking about
look at those bad boys all roasted up
the garlic in there even little bit of
moisture inside of it that’s all flavor
my shallots look really nice in here now
it’s time to De glaze the bottom of this
pan we’ll grab a little chicken stock
for that so that’s what we’ve got we’re
letting the uh Acorn uh squash kind of
cool down before we scoop it out get
into here I’m going to deglaze with the
chicken stock this will be the base of
the soup outrageous I think it’d just be
great like this but we’re making this
dynamite soup and I got some shallots
and chicken stock doing th over here
simmering nicely and inside of the
squash in the cavities I put some uh
shallot so that roasted with them those
are going to go right into the soup
actually everybody’s going to go into
the soup let me see I’ve got the
shallots some roasted garlic that’ll be
really nice and then the uh squash meat
itself goes right in that’ll make it
nice and creamy just a touch of cayenne
not too much about 1/4
teaspoon and about the same on the white
pepper little dried Sage we all know
what that’s like the rub Sage okay and
then some Savory which you don’t hear a
lot of times and this has kind of got
like like a little lemony uh almost
dried arugula idea but a little bit more
citrusy okay some uh wor your sauce a
tablespoon of that
in okay so let me just give this a quick
little buzz these are Merion blenders I
love them because we don’t have to take
all the soup out and hit it into the
blender right now and then pour it back
in cuz I want to continue cooking I just
sit here and do this kind of get all the
big pieces ground up Let it continue to
simmer over to this acorn squash soup
little olive oil goes in some grated
Parmesan cheese Just a Touch adds a
little bit of salt to that but this was
seasoned really nice so we’ll stir that
around okay now look at these crustinis
I got sitting over here chopped up some
pistachos hit a little parmesan cheese
buttered up that baguette popped it in
the oven and look at that this is not
your everyday soup but tell me that’s
not going to be nice and Hardy on a cold
winter day especially during the
holidays I’ll just put a little you see
here I’ll use my uh spoon so it doesn’t
just kind of Clump right in the middle
there we
go I like that one float that bad boy
right on top of there and now let me get
a taste that the roasted acorn the
garlic was roasted with it the shallots
the chicken stock the
Savory so we get some nice wash
russets into cast iron and into the
woodf fired oven remember you don’t have
a wood fired oven we’re looking for this
oven to be running right around
350° and it should take us about 45
minutes to an hour for those to just
come to the point we don’t want them all
the way cooked it’s not a baked potato
it’s not going to be mashed cuz we do
want some chunk to it and it’ll also
continue to cook inside of the pot
speaking of the pot throw a little heat
on
this get this out of the way now what’s
the basis of a great soup of course I
believe a little bacon look at that
thick cut bacon
we’ll take it we’re going to use it for
two things one we want the bacon in the
soup and this is a soup that we serve at
uh a restaurant New York City guys
American Kitchen and Bar and we’re going
to render it down and get the fat and
we’re going to make this the just the
basis of the
[Music]
soup
excellent and this we’re going to want
to manage keep stirring it keep moving
it around right and take a look at my
bacon here my lardons you can see way
that’s cooking up rendering all that fat
that’s going to make a fantastic soup
getting the lard of bacon out apple wood
smoke bacon use the kind you like I just
like the thick bacon off to the side
Heat’s coming up
nice this time I’m actually going to use
a measuring cup not cuz it’s necessary
just cuz I hate getting the flour out of
my out of my bling about a half2 cup of
some flour into that Bacon
Fat
okay give this a little
stir we do want to make sure sure that
we cook all that flour flavor out of
there okay looks like I’ve got a
good good look there okay now in with
some warm milk nice and easy see how
that starts to foam up like that just
want to get it nice and easy and not let
that flour turn into
dumplings there we go
oh we’re almost at the glory moment here
taking this roasted potatoes or these
baked potatoes not all the way baked yet
they’re still a little little firm but
that’s fine cuz they’re going to cook
out in this soup and keeping the skins
from going in
okay here we go get the rest of these in
Skins are off nice and firm look at that
awesome now already in there some
chicken stock Bacon Fat made a rue with
some flour and just to make sure that
this isn’t too funky chunky I’m going to
get a little Masher in
there yes too funky chunky is the
term and the only thing that I’m
dragging here is a little bit cheese so
it’s good get this out of the way let me
get it out of the
[Music]
fridge I need cheddar two kinds of
cheddar a little turkey and some
[Music]
parm see that karate kick that I gave
that yeah okay uh let’s start with this
I think I’m going to go with the white
sharp ched
into
this about a
[Music]
cup give this a
stir
also salt crack black pepper and yes the
bacon the bacon shall go I’m going to
put in about 2/3 of it and reserve the
rest to be able to crumble up on top
along with some Parmesan cheese so stir
that in nice
all right give taste look at that it’s
like crossed between fondue and baked
potato at this
point funny I’ll touch with some salt
got to watch that overs salting hadn’t
put the bacon in yet next on the baked
potato
soup I cooked the bacon saved the Bacon
Fat the renderings in there add a little
flour to
it hid in some chicken stock hid in some
milk then come back in with some some uh
some potato that I cook down then back
in with the bacon that was there that
all comes together now I get to top it
off some of the bacon we
used huh little cheddar cheese we’re
going to get fancy on this one folks
we’ll
hit little shower
cream chge over the top doesn’t look
like a baked potato in a bowl but this
is going to be easy because it’s already
pated together you don’t have to sit
there and mix it inside the potato skin
look at
[Music]
that the sour cream right at the end
that cool a little bit of that acid
coming through excellent