7 Christmas Eve Dinner Ideas Built Around Soup, Bread and a Simple Main

As Christmas Eve approaches, I’ve been thinking about how to create a memorable dinner that brings warmth and joy. Soups, paired with comforting breads and a simple main, seem like a perfect choice. It’s a way to combine flavors and textures that everyone can enjoy. I’ve come up with seven ideas that might just inspire your festive menu. Let’s explore these combinations and see what might suit your holiday gathering this year.

Creamy Tomato Basil Soup With Rustic Sourdough Bread and Herb Roasted Chicken

Creamy Tomato Basil Soup with Rustic Sourdough Bread and Herb Roasted Chicken is a comforting and nostalgic dish perfect for a cozy Christmas Eve dinner. This delightful combination features a rich and velvety tomato soup infused with fragrant basil, paired with crunchy rustic sourdough bread and juicy herb-roasted chicken. It’s a meal that warms the heart and brings everyone together at the dinner table.

Directions

1. Prepare the Chicken: Preheat your oven to 425°F (220°C). Rinse the whole chicken under cold water and pat it dry with paper towels. In a small bowl, mix together the olive oil, chopped fresh herbs (thyme and rosemary), lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the chicken, making sure to get under the skin for maximum flavor. Place the chicken in a roasting pan, breast side up.
2. Roast the Chicken: Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with its own juices every 20 minutes. Once the chicken is cooked, remove it from the oven and allow it to rest for 10-15 minutes before carving.
3. Make the Soup: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add Tomatoes and Broth: Stir in the canned crushed tomatoes and vegetable broth. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
5. Blend the Soup: After simmering, add the chopped fresh basil and heavy cream to the soup. Use an immersion blender or transfer the mixture in batches to a regular blender and puree until smooth. Season with salt and pepper to taste.
6. Prepare the Bread: While the soup is cooking, slice the rustic sourdough bread. You may toast it lightly in the oven until golden and crispy for an added crunch if desired.
7. Serve: Ladle the creamy tomato basil soup into bowls, serve with slices of rustic sourdough bread on the side, and plate the carved herb-roasted chicken. Garnish the soup with extra fresh basil and a drizzle of olive oil if desired. Enjoy your festive meal!

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Potato Leek Soup Paired With Crusty French Bread and Honey Glazed Ham

Potato Leek Soup paired with Crusty French Bread and Honey Glazed Ham presents a delightful fusion of flavors perfect for celebrating Christmas Eve. This creamy and hearty soup, featuring tender potatoes and the subtle sweetness of leeks, is an excellent starter that sets a warm and inviting tone for the festive evening. The accompanying crusty French bread serves as a perfect vehicle for scooping up the delicious soup, while the honey-glazed ham adds a touch of sweetness to the meal.

Directions

1. Prepare the Ingredients: Start by washing and peeling the potatoes, then dice them into small cubes for even cooking. Clean the leeks thoroughly by slicing them in half and rinsing under cold water to remove any sand or grit. Slice them into thin pieces. Dice the onion and mince the garlic.
2. Sauté the Vegetables: In a large pot, melt 3 tablespoons of butter over medium heat. Add the diced onions, leeks, and minced garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant, stirring frequently to prevent burning.
3. Add Potatoes and Broth: Once the onions and leeks are softened, add the diced potatoes to the pot. Pour in the vegetable broth, making sure the potatoes are fully submerged. Season with salt and pepper to taste. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover the pot and allow to cook for about 20-25 minutes, or until the potatoes are fork-tender.
4. Blend the Soup: Once the potatoes are cooked, use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender. If using a blender, be cautious with the hot liquid. After blending, return the soup to the pot.
5. Add Cream and Adjust Seasoning: Stir in the heavy cream and heat the soup gently over low heat. Taste and adjust seasoning with more salt and pepper, if necessary. Allow it to warm through for an additional 5 minutes.
6. Prepare the Honey Glazed Ham: While the soup is warming, preheat your oven to 350°F (175°C). Place the cooked ham in a baking dish and brush it generously with honey. Bake in the preheated oven for about 15-20 minutes, glazing it with more honey halfway through, until warmed and caramelized.
7. Serve: Ladle the creamy potato leek soup into bowls, garnishing with chopped fresh chives. Serve it alongside crusty French bread and slices of the honey-glazed ham. Enjoy your festive Christmas Eve dinner!

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Butternut Squash Soup Served With Garlic Breadsticks and Baked Salmon

Butternut Squash Soup served with Garlic Breadsticks and Baked Salmon is a comforting and festive dish that brings warmth and richness to your Christmas Eve dinner. The creamy and slightly sweet soup pairs beautifully with crusty garlic breadsticks, making it an enticing choice for your holiday gathering. The addition of baked salmon complements the earthy flavors of the soup and adds a healthy protein option to the meal.

Directions

1. Prepare the Vegetables: Start by peeling and cubing the butternut squash into small, even-sized pieces. Dice the onion and mince the garlic. Set aside.
2. Sauté the Onions and Garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 5 minutes, until it becomes translucent. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Cook the Squash: Add the cubed butternut squash to the pot and pour in the vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 20 minutes, or until the squash is fork-tender.
4. Blend the Soup: Once the squash is cooked through, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. After blending, return the soup to the pot and stir in the heavy cream. Adjust seasoning with more salt and pepper if needed.
5. Prepare the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with lemon juice and sprinkle with paprika, salt, and pepper. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
6. Prepare the Garlic Breadsticks: While the salmon is baking, brush the breadsticks with melted butter and sprinkle with garlic powder. Bake according to package instructions, or until golden and crispy.
7. Serve: Ladle the warm butternut squash soup into bowls, garnish with chopped fresh thyme, and serve alongside the baked salmon and garlic breadsticks for a complete and satisfying Christmas Eve dinner.

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Classic Chicken Noodle Soup Alongside Soft Dinner Rolls and Maple-Glazed Carrots

Classic Chicken Noodle Soup is a heartwarming dish perfect for Christmas Eve, bringing together tender chicken, nourishing vegetables, and egg noodles in a savory broth. Served alongside soft dinner rolls and sweet maple-glazed carrots, this comforting meal is a delightful way to gather with family and friends during the holiday season.

Directions

1. Cook the Chicken: In a large pot, heat 2 tablespoons of olive oil over medium heat. Place the chicken breasts in the pot and sear each side for about 4-5 minutes until golden brown. Once browned, add 8 cups of chicken broth to the pot and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the chicken is cooked through.
2. Prepare the Vegetables: While the chicken is simmering, dice the carrots, celery, and onion, and mince the garlic. Once the chicken is cooked, remove it from the pot and set aside to cool slightly.
3. Sauté the Aromatics: In the same pot with the broth, add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they begin to soften. Then, add the minced garlic and cook for another minute until fragrant.
4. Shred the Chicken: While the vegetables are cooking, shred the chicken using two forks. Once shredded, return the chicken to the pot.
5. Add Noodles and Seasoning: Stir in the egg noodles, salt, pepper, and fresh thyme along with the bay leaf. Let the soup simmer for an additional 7-10 minutes, or until the noodles are cooked al dente.
6. Adjust and Serve: After the noodles are cooked, taste the soup and adjust the seasoning if needed. Remove the bay leaf before serving. Ladle the soup into bowls and serve hot alongside soft dinner rolls and maple-glazed carrots for a festive and comforting meal.

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Spicy Black Bean Soup Accompanied by Cornbread and Grilled Shrimp

Spicy Black Bean Soup is a bold and flavorful dish that warms the soul with its rich taste and comforting texture. This hearty soup is made from black beans, aromatic spices, and fresh vegetables. It pairs beautifully with cornbread and grilled shrimp, making it a perfect choice for a festive Christmas Eve dinner that will delight your family and friends.

Directions

1. Prepare the Beans: If using dried black beans, rinse them and soak them overnight in water. Drain and rinse again before cooking. If using canned beans, simply rinse and set aside.
2. Sauté the Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, bell pepper, and carrot. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another 1-2 minutes until fragrant, making sure to stir constantly to prevent burning.
4. Combine with Broth and Beans: If using soaked beans, add the dried black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 1 to 1.5 hours, or until the beans are tender (if using canned beans, simply add them to the pot along with the broth and simmer for 20-30 minutes).
5. Blend the Soup: Once the beans are tender, use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. You can blend it fully or leave some texture depending on your preference.
6. Season and Serve: Return the soup to the pot if using a blender and adjust the seasoning with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges on the side. Enjoy with warm cornbread and grilled shrimp for a delightful meal.

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Roasted Red Pepper Soup With Cheese Puffs and Herb-Crusted Pork Tenderloin

Roasted Red Pepper Soup with Cheese Puffs and Herb-Crusted Pork Tenderloin is a delightful and warming dish that brings a burst of flavor and color to your Christmas Eve dinner table. This creamy soup, made with sweet roasted red peppers, is complemented by crispy cheese puffs and tender, herb-crusted pork, creating a balanced and festive meal that your family and friends will love.

Cheese Puffs Ingredients:

Herb-Crusted Pork Tenderloin Ingredients:

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Split Pea Soup With Fluffy Biscuits and Slow-Cooked Beef Brisket

Split Pea Soup with Fluffy Biscuits and Slow-Cooked Beef Brisket is a hearty and comforting dish perfect for a cozy Christmas Eve gathering. The split pea soup is rich and savory, thickened to perfection, while the fluffy biscuits provide a delightful contrast in texture. The slow-cooked beef brisket adds a robust flavor, ensuring that your holiday dinner is both filling and festive.

Cooking Steps:

1. Prepare the Split Pea Soup:
• Rinse the split peas under cold water and set aside.
• In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened (about 5-7 minutes).
• Stir in the minced garlic and cook for an additional minute.
• Add the rinsed split peas, vegetable broth (or water), bay leaves, salt, and black pepper. Bring to a boil.
• Reduce the heat to low and let the soup simmer for about 45 minutes to an hour, stirring occasionally, until the peas are tender and the soup has thickened. Remove the bay leaves before serving.
2. Make the Fluffy Biscuits:
• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
• Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
• Pour in the milk and stir gently until just combined (do not overmix). The dough should be slightly sticky.
• Turn the dough onto a floured surface, pat it out to about 1-inch thickness, and cut out biscuits with a biscuit cutter or a glass.
• Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
3. Slow-Cook the Beef Brisket:
• Season the brisket with salt and black pepper on both sides.
• In a large skillet over medium-high heat, sear the brisket for 2-3 minutes on each side until browned. Remove and set aside.
• In a slow cooker, place the quartered onion, minced garlic, and the seared brisket. Add the beef broth and Worcestershire sauce. If using, add the fresh thyme.
• Cover and cook on low for 8-10 hours or until the brisket is tender and easily pulls apart with a fork.
• Once done, slice the brisket against the grain and serve with the split pea soup and fluffy biscuits.

Enjoy your delicious and festive Christmas Eve dinner!