Butternut Pumpkin Soup With Ginger and Coconut

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Ingredients:

• 600 g diced butternut pumpkin You'll need a 1 kg pumpkin
• 1 large onion chopped
• 1 tablespoon oil
• 2 teaspoons minced garlic
• 2 tablespoons grated or minced gingerroot I used the bottled type
• 400 ml vegetable stock good quality
• 150 ml coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon sugar

Steps:

• Saute pumpkin garlic ginger and onion lightly in vegetable oil
• Add stock it should just cover the pumpkin Bring to boil and cook gently for 15 minutes
• Let cool slightly and puree in blender or food processor or use your stick blender straight in the pot
• Return to heat add coconut cream lemon juice tomato paste and sugar
• Simmer another five minutes
• Season to taste with salt and pepper
• Serve with lots of fresh crusty bread

Carrot Celery Tomato Soup

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Ingredients:

• 4 medium plum tomatoes
• 10 ounces carrots
• 2 medium celery ribs
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 teaspoons sugar
• 2 cups water

Steps:

• 1 Wash and steam all the veggies in pressure cooker up to 3 whistles
• 2 Let it cool remove tomato skin and blend all the boiled veggies until smooth
• 3 Pass it through a strainer add some water if required
• 4 Heat butter and pour-in the blended veggies with water amp; bring it to boil
• 6 Add more water if required
• 7 Add salt sugar and white pepper Adjust according to taste Serve it with whole wheat grilled cheese sandwich for a quick and comfy healthy meal

Chilled Cantaloupe Soup

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Ingredients:

• 1/3 cantaloupe peeled seeded and cubed
• 1/3 cup orange juice
• 1 teaspoon lime juice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 5 mint leaves chopped

Steps:

• Combine cantaloupe and orage juice in a blender; process until smooth
• Transfer mixture into a large bowl
• Stir in lime juice cinnamon and nutmeg
• Chill for 1 hour
• Stir in mint leaves and serve
• Enjoy

Cold Cream of Cucumber Soup

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Ingredients:

• 5 cups vegetable broth
• 5 smooth-skinned cucumbers
• 1 potato peeled and coarsely chopped
• 2 leeks coarsely chopped
• 1 shallot chopped
• 4 cloves garlic peeled and halved
• 1 cup sour cream or 1 cup yogurt
• salt freshly ground black pepper
• fresh chives

Steps:

• Bring the vegetable broth to the boil
• Chop 4 of the cucumbers coarsely
• Thinly slice the fifth and set the slices aside
• Add the chopped cucumbers potato leeks shallot and garlic to the boiling broth and cook until tender about 45 minutes
• Remove from heat and blend
• Add salt and pepper to taste and cool
• Refrigerate for several hours until well chilled
• To serve pour the chilled soup into a soup tureen add the sliced cucumbers and chopped chives
• Spoon the sour cream or yogurt on top or serve it separately at the table

Creamy Corn Soup

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Ingredients:

• 6 cups corn
• 4 1/2 cups milk
• 1 dash hot sauce

Steps:

• Add 3c of the milk to a saucepan turn to med-high until milk starts to boil then reduce the heat to med-low and simmer for 15min stirring occasionally
• Blend the soup in a mixer and then add the remaining 15c of milk hot sauce and serve

Creamy Tomato Soup

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Ingredients:

• 2 tablespoons butter
• 1 small sweet onion chopped
• 1 stalk celery chopped
• 2 garlic cloves minced
• 28 ounces crushed tomatoes undrained
• 1 10 3/4 ounce can tomato puree
• 1 teaspoon basil
• 1 teaspoon cilantro
• 4 cups vegetable broth or chicken broth
• 8 ounces reduced-fat cream cheese cut into cubes
• 1/4 teaspoon pepper
• salt as needed to taste
• 1 -2 slice bacon cooked and crumbled for garnish

Steps:

• In a large soup pot
• over medium heat
• melt butter; add onion
• celery
• and saute in butter until softened about 5 minutes Add tomatoes un-drained
• basil and cilantro; bring to a boil Reduce heat; cover and simmer for 30 minutes or until vegetables are soft
• At this point puree or partially puree
• if desired
• or dont puree at all
• Add broth and cream cheese and pepper; salt to taste; heat through
• Serve with crumbled bacon on top if desired

Croatian Simple Tomato Soup

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Ingredients:

• 500 g tomatoes strained sauce use package from store
• 1/4 cup olive oil
• 10 g flour
• 10 g salt
• 15 g brown sugar
• 3 g black pepper
• 5 g dried basil minced
• 2 cups water
• 15 g rice

Steps:

• Put olive oil in a pot heat it and add flour Fry it until brownish add cold water and mix until become creamy
• Add tomato sauce water season it with sugar salt and pepper and cook about 30 minutes Add rice 15 minutes after soup boils
• When the rice is done serve

Garlic, Chickpea and Spinach Soup

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Ingredients:

• 2 tablespoons olive oil
• 6 garlic cloves crushed
• 1 onion chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 5 cups vegetable stock
• 1/2 lb potato peeled and finely chopped
• 1 15 ounce can chickpeas drained
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons tahini
• 8 ounces spinach shredded
• 1/4 teaspoon cayenne pepper
• salt
• fresh cracked pepper

Steps:

• Heat oil and sautee garlic and onion until soft and translucent
• Stir in the coriander and cumin powders and cook till aromatic
• Pour in stock and add chopped potatoes
• Bring to a boil and simmer 10 minutes add chickpeas and simmer 5 more minutes
• Blend cornstarch with cream tahini cayenne pepper salt and pepper as desired
• Stir into the soup along with the spinach
• Bring to a boil while stirring frequently and let simmer another 2 minutes
• Serve immediately

German Cream of Vegetable Soup

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Ingredients:

• 1 leek
• 2 stalks celery
• 2 carrots
• 2 potatoes
• 1 14 ounce can tomatoes
• 2 quarts chicken stock or 2 quarts beef stock
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• salt pepper

Steps:

• Bring the stock to simmer The taste of the soup will be different depending on which stock you use You can also use 2 quarts water boullions
• Clean and slice the leek white/light green part only Clean and chop the celery Peel the carrots and potatoes and dice them Put everything in the simmering stock Add salt marjoram oregano and basil Simmer for 1-1/2 hour
• Take out a big bowl to hold the soup while you use the blender to puree/liquify it
• VERY IMPORTANT Only fill the blender container half full and make sure the steam can escape on top I usually hold a paper towel over the top to prevent splatter You can also let the soup cool a bit before you puree/liquify it
• Put the pureed/liquified soup back in the pot and reheat Taste and add salt and pepper if needed If you have fresh basil around chop some and sprinkle over the soup
• Serve with delicious fresh bread

Make-Ahead Garlic-Potato SoupCook's Illustrated

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Ingredients:

• 3 tablespoons unsalted butter
• 1 medium leek white and light green parts halved lengthwise washed and chopped small about 1 cup
• 3 medium garlic cloves minced-pressed through a garlic press about 1 tablespoon
• 2 heads garlic rinsed-papery skins removed and top third of heads cut off and discarded
• 6 cups low sodium chicken broth or 6 cups vegetable broth
• 2 bay leaves
• 1 1/2 lbs russet potatoes peeled and cut into 1/2-inch cubes about 4 1/2 cups
• 1 lb Red Bliss potatoes unpeeled-cut into 1/2-inch cubes about 3 cups
• 1 cup low sodium chicken broth or 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 1/2 teaspoons fresh thyme leaves minced
• ground black pepper
• 1/4 cup fresh chives minced
• 3 tablespoons olive oil
• 6 medium garlic cloves sliced thin lengthwise
• table salt

Steps:

• TO MAKE SOUP BASE Melt butter in Dutch oven over medium heat When foaming subsides add leeks and cook until soft do not brown 5 to 8 minutes Stir in minced garlic and cook until fragrant about 1 minute Add garlic heads 6 cups broth bay leaves and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat Reduce heat and simmer until garlic is very tender when pierced with tip of knife 30 to 40 minutes Add potatoes partially cover pot and bring mixture to simmer over medium-high heat Take pot off heat and let rest 10 minutes Separate soup into 2 storage containers and freeze up to 1 month
• TO REHEAT AND SERVE Run hot water over surface of storage containers to help release frozen blocks of soup Add soup and 1 cup broth to large Dutch oven set over medium-high heat Cover and cook stirring occasionally until soup is hot and potatoes are tender about 20 minutes Discard bay leaves Remove garlic heads; using tongs or paper towels squeeze garlic heads at root end until cloves slip out of their skins Using fork mash garlic to smooth paste in bowl
• 3 Stir cream thyme and half of mashed garlic into soup; heat soup until hot about 2 minutes Taste soup; add remaining garlic paste if desired Using immersion blender process soup until creamy with some potato chunks remaining Alternatively transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth Process more potatoes for thicker consistency Return puree to pot and stir to combine Season with salt and pepper and serve sprinkling each portion with chives and garlic chips
• For Garlic Chips Heat oil and garlic in 10-inch skillet over medium-high heat Cook turning frequently until light golden brown about 3 minutes Using slotted spoon transfer garlic to plate lined with paper towels; discard oil Sprinkle lightly with salt

Roasted Tomato Black amp; Tan Soup

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Ingredients:

• 10 tomatoes roasted and charred
• 2 white onions roasted and charred
• 2 carrots roasted and charred
• 2 bay leaves
• 1 quart heavy cream
• 1/4 gallon water
• 2 teaspoons salt to taste
• 2 teaspoons pepper to taste
• 1/4 lb flour
• 1/4 lb butter
• 1/4 cup brown sugar
• 12 ounces dark beer see directions for brand recommendations
• 12 ounces beer light but NOT lite see directions for brand recommendations

Steps:

• Preheat oven to 400 degrees F
• Season the vegetables
• Slice the bottom root off the onions Slice the stem end off the tomatoes and score the top cut an X so the tomato can expand
• Place on a roasting pan and roast until dark 35-40 minutes
• For a darker
• more flavorful soup
• let the vegetables begin to char
• Make a white roux melt the butter in a sautee pan on medium heat
• then add the flour
• mix and stir
• until the flour cooks but retains a light color about 5-7 minutes
• NOTE You may not need to use all the roux You can freeze it for use some other time
• In a large stock pot should be able to hold more than 15 gallons mix the heavy cream
• water
• brown sugar
• and beer Bring to simmer -- DO NOT allow the liquid to boil
• Add vegetables
• Puree the mix
• preferably with an immersion blender in the stock pot If you need to use a stand blender
• put in small batches no more than 1/3-1/2 the volume of the blender container
• so you dont send hot liquid all around and burn yourself
• Choose the consistency youd like for a puree
• leave as is; for a bisque
• strain through cheesecloth or use a chinois metal strainer
• With the soup back in the stockpot under heat
• add the roux gradually and stir
• watching for the soup to thicken
• Season with salt and pepper to taste
• Serve and enjoy
• Recommendations for beer DARK -- Guinness is preferred
• for authenticity and flavor
• but any really dark beer will do LIGHT -- Harp will give you authenticity
• but is expensive and sometimes hard to get; Yuengling Lager or Sam Adams Lager are good domestic alternatives

Yellow Tomato Soup With Goat Cheese Croutons

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Ingredients:

• 3 lbs yellow tomatoes halved and seeded about 9 medium
• 2 tablespoons olive oil divided
• 4 garlic cloves minced divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh rosemary minced
• 1 teaspoon fresh thyme minced
• 1 large onion chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 12 slices baguette 1/2 inch thick
• 1 tablespoon olive oil
• 2 tablespoons prepared basil pesto
• 1/2 cup crumbled goat cheese
• 1 teaspoon pepper

Steps:

• Heat oven to 400F
• Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
• Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
• Process tomatoes in a blender until pureed in batches if needed Set aside
• In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
• Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
• While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
• To serve ladle soup into bowls and top each serving with 2 croutons