Easy, Filling Cream Soup Base
When a chemotherapy patient suffers from a sore mouth, eating anything can be a painful experience. In many cases, the patient can only eat a little bit of food before pain, nausea, or fatigue kick in. This simple base for a cream soup can be customized with your favorite ingredients and is a good high-calorie food to eat with a sore or dry mouth.
Once you have the creamy soup base, you can create your ideal meal by customizing it. Some favorite additions may include steamed broccoli and cheese or pieces of baked potato with cheese and bacon.
- 1 stick butter
- 6 tablespoons flour
- 2 cups whole milk
- 2 cubes chicken or beef bullion
- Pepper to taste
Melt the butter in a saucepan, then add the flour and stir to form a paste. Add the milk and bullion, cooking over low heat until the mixture has reached desired thickness. Add pepper to taste. You may need to add a bit more milk to reach the right consistency, depending on what other ingredients you add to the soup.
Delicious Pea Soup
When a cancer patient in treatment encounters a lack of appetite accompanied by an upset stomach and mouth sores, it can be very difficult to eat enough to get the nutrition necessary to handle the rigors of treatment. Generally, we recommend recipes that can be prepared in a hurry, so that when a cancer patient develops an appetite it’s easy to take advantage of it. This recipe takes a little more time, but is creamy, filling, healthy, and well worth the wait. It makes a lot of soup, so try spooning a serving into a container and freezing.
- 12 cups water
- 2 pounds fresh, shelled, English peas
- 1/3 cup finely chopped dill
- 1 tsp salt
- Pepper to taste
- ¾ cup plain yogurt
Boil water in a large pot. Add peas. Return to a boil then reduce heat and simmer, stirring occasionally for 45 minutes. Transfer 1/3 of cooked pea pods (you don’t need to shell the peas) into a blender or food processor with ½ cup of cooking liquid. Blend until smooth. Continue this process with the rest of the peas and liquid. Pour blended peas and liquid through a fine sieve. Return the filtered liquid to the pot. Boil then simmer until reduced by roughly one-third (about 6 cups). This takes about 35 minutes. Stir in dill, salt, and pepper. Garnish each bowl with a dollop of yogurt and some fresh dill sprigs.
Roasted Vegetable Soup
The creamy, smooth texture of this comforting soup make it a great option for patients who are suffering from mouth sores as a result of mesothelioma treatment. Roasting the vegetables makes this soup much easier and faster to prepare, so the cook can spend more time caring for his or her loved one and less time in the kitchen. Try spooning this soup into a smaller container and freezing for a quick and delicious single-serving meal. Don’t worry if your measurements aren’t precise: just use as much or as little broth as you need to get the texture you are looking for.
- 3 carrots, cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded, and cut into 1 ¼ inch pieces
- 1 small sweet potato, peeled and cut into 1 ¼ inch pieces
- 1 small onion, peeled and cut into 1 ¼ inch pieces
- 2 tbsp olive oil
- Salt and pepper to taste
- 5 cups (roughly) of reduced-sodium chicken or vegetable broth, heated
Preheat oven to 400 degrees. Line a rimmed baking dish with two layers of foil. Combine all vegetables on a lined baking dish. Toss with olive oil to coat and season with salt and pepper. Roast vegetables, turning every 15 minutes, until very tender and slightly charred, roughly 40 to 50 minutes. Place roasted vegetables into a food processor and add 3 cups of the broth. Blend until smooth, adding more broth if needed to reach desired consistency. If you don’t have space to blend all vegetables at once, repeat this process until all vegetables have been blended.
*This recipe has been adapted from the American Cancer Society.
Chicken Noodle Soup with Corn
There are certain comfort foods that we are drawn to when we aren’t feeling well, and for most, Chicken Noodle Soup is tops on the list. This soup easy to enjoy for patients who have trouble chewing or have mouth sores from cancer treatment. Try making a batch then freezing in single-serving containers for a quick and nutritious meal down the road.
- 2 large chopped carrots
- 2 large leeks (white part only), trimmed and sliced thin
- Corn cut off of 2 cobs
- Noodles of your choice
- Finely chopped parsley
- 1 whole chicken
- 2 medium onions, quartered
- 1 leek, cut into chunks
- 2 carrots, thickly sliced
- 2 bay leaves
- 4 medium celery sticks, chopped
- Vegetable bouillon
Put stock ingredients into a very large saucepan. Cover with cold water. Bring to a boil and then simmer for up to an hour and a half, until chicken is cooked, skimming any froth about every 20 minutes. Remove chicken and cool on a plate. Strain the stock and skim off as much fat as possible.
Rinse the pan and return the stock. Simmer until slightly reduced, add carrots and leeks, and simmer for 10 more minutes. While the stock is simmering, shred the chicken. Add chicken and corn and noodles. Simmer to cook corn and noodles. Garnish with parsley and serve.
Chicken Soup with Beans
For comfort food, there’s nothing like good old chicken soup. This recipe calls for a store-bought rotisserie chicken, so it’s an easy meal for someone caring for a patient during mesothelioma treatment who doesn’t have much time. If you prefer classic chicken noodle soup, substitute egg noodles for the white beans.
- 1 rotisserie chicken breast or 3 cups chopped white chicken meat
- 1 tbsp canola oil
- 3 sliced carrots
- 2 sliced celery stalks
- 1 chopped onion
- 2 cups water
- 6 cups chicken broth
- 1 can Great Northern beans, rinsed and drained
- Salt and pepper to taste
Shred chicken meat and set bones aside. Over medium heat, add oil to a stockpot. Saute the vegetables and chicken bones for 10 minutes. Add water and broth and bring to a boil. Reduce heat, simmer covered for 20 minutes. Add beans and meat and cook 5 minutes. Discard bones before serving.
Classic Tomato Soup
When it’s difficult for a mesothelioma patient to eat because of radiation and chemotherapy side effects, there’s nothing like old-fashioned comfort food to pique the appetite. This soup is soothing and creamy, and the tomatoes add a nutritional punch. For an easy meal, freeze soup in individual portions.
- 1 tbsp butter
- 1 finely chopped onion
- 2 chopped cloves of garlic
- 1 (28-ounce) can diced tomatoes
- 1 tbsp sugar
- 1 tsp dried thyme
- 1/8 tsp ground mace
- ½ cup half-and-half
- Salt and pepper to taste
Melt butter over medium heat in a Dutch oven. Saute onion until translucent, then add garlic and sauté until onions are golden. Add tomatoes and their juices, sugar, thyme, and mace. Bring to a boil, then cover and simmer until tomatoes and onion are soft—about 15 minutes. Remove soup from heat and let sit uncovered for 20 minutes. Transfer soup to a blender and puree to desired texture. Blend in half-and-half.