Dutch Oven soups - The best recipes

Cold days call for warm meals. What could be cozier than enjoying a homemade soup from the Dutch oven on a chilly evening? In this article, we present our favorite soup recipes that you can easily recreate.

The best soups from the Dutch oven

Cheese and leek soup from the Dutch oven

• 1000 ml vegetable stock
• 500 g mixed minced meat
• 200 g processed cheese
• 200 g processed cheese with herbs
• 150 g cheddar, grated
• 150 g crème fraîche
• 100 g bacon
• 3-4 leek stalks
• 1 onion
• salt
• pepper
• nutmeg

Preparation:

1. Preparation: Heat the coals in the Dutch oven. Chop the onion and leek, dice the bacon.
2. Fry: Fry the bacon in the Dutch Oven, remove. Fry the mince and onions in the frying fat, add the leek.
3. Simmer: Deglaze with vegetable stock, simmer for approx. 10 minutes.
4. Cheese & cream: Stir in the processed cheese, crème fraîche and cheddar, simmer for a further 5-10 minutes.
5. Season to taste & serve: Season to taste with salt, pepper and nutmeg, sprinkle with bacon.

Note: For more detailed instructions and further tips on cooking in a Dutch oven, take a look at the original recipe.

Cream of asparagus soup from the Dutch oven

Creamy asparagus soup is a classic vegetable dish. Prepared in the Dutch oven, it has a special smoky aroma that makes it an unforgettable taste experience.

Ingredients:

• 1 kg asparagus
• 1 l vegetable stock
• 200 ml cream
• 50 g butter
• 50 g flour
• 3 tbsp lemon juice
• 2 tsp sugar
• 1 tsp salt
• 1 pinch of nutmeg
• Some parsley (chopped), to garnish

Preparation:

1. Prepare the asparagus: Peel the asparagus, cut off the ends and cut into approx. 2-3 cm pieces.
2. Fry: Fry the asparagus pieces briefly in the Dutch oven with butter.
3. Roux: Pour the flour over the asparagus and slowly add the vegetable stock while stirring until a creamy sauce is formed.
4. Simmer: Simmer for approx. 10 minutes. Remove a third of the asparagus pieces and set aside.
5. Puree: Puree the soup with a hand blender until creamy.
6. Season to taste: Add the cream, sugar, lemon juice, salt and nutmeg and season to taste.
7. Serve: Pour the soup into plates and garnish with the pieces of asparagus and parsley that have been set aside.

Note: For more detailed instructions and further tips on preparing the soup in a Dutch oven, take a look at the original recipe here.

Potato soup with bacon croutons

Potato soup is versatile and can be varied as desired. Prepared in the Dutch oven, it is a hearty dish for cold days and also makes an excellent base for other dishes.

Ingredients:

• 1 kg potatoes (floury)
• 125 g bacon cubes
• 3 slices of toast
• 2 carrots
• 2 onions
• 200 g celery root
• 1/4 bunch parsley
• 1 l vegetable stock
• 200 ml cream
• 1 tbsp butter
• 1 tsp salt
• 1 tsp marjoram
• 1/2 tsp pepper
• 1/2 tsp nutmeg

Preparation:

1. Preparation: Peel and dice the potatoes, carrots and celery. Peel and finely dice the onion. Cut the toast into cubes.
2. Bacon & croutons: Fry the bacon in a pan without fat until crispy. Add the toast cubes and fry. Put the croutons to one side.
3. Fry: Fry the onion cubes in a heated Dutch oven until translucent. Add the remaining vegetables and sauté briefly.
4. Simmer: Pour in the vegetable stock, cover the Dutch Oven and simmer for approx. 30 minutes.
5. Puree & season to taste: Add the cream and puree the soup. Season to taste with salt, marjoram, pepper and nutmeg.
6. Serve: Pour the soup into bowls and garnish with bacon croutons and chopped parsley.

Note: For more detailed instructions and further tips on preparing the soup in a Dutch oven, take a look at the original recipe here.

Tomato soup with fresh tomatoes

A taste experience for all the senses: the combination of sweet tomatoes, aromatic herbs and the smoky aroma of the Dutch oven makes this tomato soup an unforgettable treat.

Ingredients:

• 1 kg ripe tomatoes
• 100 g tomato puree
• 100 ml water
• 50 ml olive oil
• 2 red onions
• 4 cloves of garlic
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 2 tbsp raw sugar
• 1 tbsp oregano
• 1 lemon
• 1 tsp sea salt
• 1 tsp pepper symphony
• Optional: crème fraîche

Preparation:

1. Preparation: Preheat the barbecue to an indirect heat of 180°C. Quarter the tomatoes, quarter the onions, slice the lemon and peel the garlic.
2. Marinate: Mix all the ingredients together in a cast iron pan.
3. Grill: Cook the pan indirectly on the grill for 45 minutes.
4. Puree: Remove the herbs and lemon slices. Puree the remaining ingredients.
5. Finalize: Pour the puree into a saucepan, add water and simmer for a further 15 minutes.
6. Serve: Serve with a dollop of crème fraîche or a drizzle of balsamic vinegar.

Note: For more detailed instructions and further tips on cooking in a Dutch oven, take a look at the original recipe here.

Pumpkin soup from the potjie

Nothing announces fall like a steaming bowl of pumpkin soup. Prepared in a potjie over an open fire, it develops an incomparable aroma and warms you up from the inside. The combination of sweet pumpkin, spicy seasoning and the smoky taste of the fire makes this soup a real autumn classic.

Ingredients:

• 2 medium-sized butternut pumpkins
• 2 medium onions
• 2 garlic cloves
• 4 carrots
• 20 g ginger
• 200 g crème fraîche
• 4 tbsp olive oil
• 1 l vegetable stock
• nutmeg
• pepper
• salt
• turmeric
• Chipotle chili (to taste)

Preparation:

1. Preparation: Peel the pumpkin, remove the seeds and cut into cubes. Dice the onions and garlic, chop the carrots and grate the ginger.
2. Fry: Heat the olive oil in the potjie, sauté the onions, garlic and ginger. Add the pumpkin and carrots and fry briefly.
3. Simmer: Pour in the vegetable stock and simmer over a low heat for approx. 45 minutes.
4. Puree: Puree the vegetables with a hand blender.
5. Season to taste: Stir in the crème fraîche, season with nutmeg, turmeric, chipotle, salt and pepper.

Note: For more detailed instructions and further tips on cooking in a Dutch oven, take a look at the original recipe .

Pot or Dutch oven?

A pot is practical, but a Dutch oven is an experience. Just imagine: You're sitting around the campfire, the smell of burning wood is in the air and the pumpkin soup is simmering away in the Dutch oven. Cooking in a Dutch oven is more than just preparing a dish, it is an experience for all the senses. The heat of the fire, the sizzling of the ingredients, the smell of smoke and herbs - all this makes cooking in a Dutch oven an unforgettable experience.

We have listed all the advantages of the Dutch Oven compared to classic household pots below:

While a normal pot is perfectly suitable, the Dutch Oven offers some decisive advantages. It gives a more intense flavor, ensures even cooking and makes cooking a very special experience. If you value an exceptional taste experience and also enjoy cooking outdoors, the Dutch Oven is the perfect choice!

Tips for cooking soup in a Dutch oven

Cooking in a Dutch oven is an experience, but it also requires a little practice. With these tips, your soup is guaranteed to be a complete success:

• The right heat: the number of briquettes determines the heat in the Dutch Oven. Too little heat means a longer cooking time, too much heat can cause the soup to burn. Start with a medium heat and adjust as required.
• Check regularly: Especially at the beginning, you should open the Dutch Oven regularly and check how far the soup has cooked. This way you can intervene in good time if something is not right.
• Pour in more liquid: If the soup gets too thick, simply pour in some stock or water. Make sure that the ingredients are always covered with liquid.
• Cook evenly: Turn the Dutch Oven 90 degrees occasionally during the cooking process. This ensures that all ingredients cook evenly.
• Type of wood: The choice of wood for the briquettes can influence the taste of the soup. Hardwoods such as beech or oak lend a smoky aroma.
• Lighting aid: Use a lighting aid to start the fire quickly and easily.
• Trivet: Always place the Dutch Oven on a heat-resistant trivet.
• Safety: Always wear heat-resistant gloves when handling the hot Dutch Oven.
• Experimentation: Don't be afraid to experiment! Try out different types of pumpkin, spices and ingredients.

Complete package for the best cooking results

Are you still looking for the perfect companion for your outdoor cooking or simply want to take your cooking skills to a new level? Then a Petromax Dutch Oven is just the thing for you! A Petromax Dutch Oven opens up endless culinary possibilities.

Why a Dutch Oven from Petromax?

• Highest quality: Our Dutch Ovens are made of high-quality cast iron and offer optimum heat distribution and storage.
• Seasoned finish: Our Dutch Ovens are pre-seasoned at the factory and ready to use immediately. No annoying seasoning, just start cooking straight away.
• Durability: Thanks to the robust construction and the right care, your Petromax Dutch Oven will accompany you for a lifetime.
• Tradition and innovation: Petromax combines traditional craftsmanship with modern technologies and thus offers you a unique cooking experience.

Discover the Dutch Oven from Petromax here!

Start your culinary adventure with Petromax now!

Visit our online store at https://petromax.de/ and discover the entire product range. With a Petromax Dutch Oven and the matching accessories, you are perfectly equipped to perfect your cooking skills and share unforgettable moments with your loved ones.