Autumn Squash Soup

Back to list

Ingredients:

• 2 acorn squash
• 1 medium butternut squash
• 1 large yellow onion
• 3 garlic cloves
• 2 jalapenos
• 1 12 ounce can coconut milk
• 1 tablespoon fresh sage
• 1 tablespoon fresh thyme
• 2 tablespoons extra virgin olive oil
• 1 quart vegetable stock
• 1/4 cup maple syrup
• salt pepper

Steps:

• Cut the squashes in half vertically and arrange them face-up on a sheet pan Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour Remove the squash when its tender and soft Set aside to cool
• Chop up the onion garlic and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat Saute for about 10 minutes until the vegetables begin to soften stirring frequently Add in the vegetable stock coconut milk and a sprinkle of salt and pepper Chop up the sage and thyme and add it to the pot and stir Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe Drop the cooked squash into the soup Pour in the maple syrup optional and stir
• Puree the soup with an immersion blender or with your food processor or blender When the soup is smooth its ready to eat Adjust seasonings to your taste
• Tip 1 Try adding a little curry powder to this recipe for an extra kick of flavor I love curry seasonings in squash soup and I bet it would be a nice addition if youre a curry lover
• Tip 2 This makes a pretty thick soup If you like it a little thinner you can always increase the amount of vegetable stock in the recipe

Black Bean Enchilada Soup

Back to list

Ingredients:

• 32 ounces vegetable broth i use water with veggie boullion
• 2 14 ounce cans cream-style corn
• 1 15 ounce can enchilada sauce
• 2 15 ounce cans black beans
• 1 26 ounce jar corn and black bean salsa
• 2 3 ounce packages ramen noodles crunched up
• 1 tablespoon cumin
• 1 teaspoon onion powder
• 2 tablespoons cilantro
• shredded jalapeno jack cheese
• corn chips

Steps:

• Add all ingredients except ramen noodles cheese and corn chips to cooking pot
• Heat until just comes to a boil
• Reduce and cook for 20 minutes
• Break up ramen noodles and add to soup simmer until noodles are done
• Serve topped with cheese and crushed corn chips on top

Butternut Pumpkin Soup With Ginger and Coconut

Back to list

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

Back to list

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

Back to list

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

Back to list

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

Back to list

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

Back to list

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

Back to list

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

Fragrant Orange Curry

Back to list

Ingredients:

• 1 tablespoon ghee or 1 tablespoon butter
• 4 whole cloves
• 1 inch cinnamon stick
• 1/4 teaspoon cumin seed
• 1 pinch cayenne pepper
• 1/4 teaspoon mustard seeds
• 1 teaspoon fresh ginger peeled and grated
• 2 green cardamom pods seeds from
• 1 quart orange juice freshly squeezed

Steps:

• Heat ghee or butter in a medium pot over low heat Add spices and stir until fragrant
• Stir in orange juice and cook slowly for 15 to 20 minutes
• Serve hot in small bowls or cups with or without spoons

Fresh Corn and Poblano Soup

Back to list

Ingredients:

• 3 fresh poblano chiles
• 4 ears sweet white corn
• 2 tablespoons olive oil
• 1/2 white onion chopped
• 4 large garlic cloves chopped
• 8 cups water
• 1 1/2 teaspoons salt or to taste
• 2 tablespoons uncooked white rice
• 2 tablespoons Mexican crema or 2 tablespoons creme fraiche
• pepitas green pumpkin seeds toasted and salted

Steps:

• Char the chiles over a gas flame or on a very hot grill until blackened While still hot
• wrap in paper towels to steam and cool Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels Dont wash them or youll wash away the flavor - dont worry if a little of the skin remains Cut into 1 inch pieces
• Trim the ends of the corn and stand on end on a plate With a sharp knife
• scrape all of the kernels from the cobs; this should yield about 4 cups Be sure to catch any corn milk
• Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom Add the onion and garlic
• cook until translucent
• stirring often Add the corn and corn juices
• chiles
• and 2 cups of the water Reduce the heat to low
• cover
• and simmer for 10 minutes
• stirring a couple of times
• Add the remaining 6 cups water
• salt and rice Simmer for 45 minutes over low heat
• Let the soup cool for 15 minutes Puree in several batches in a blender
• until as smooth as velvet this may take a couple of minutes Add water
• if needed
• to make the soup the consistency of heavy cream; adjust the seasoning Do not strain the soup after blending
• Serve the soup in heated bowls Top each serving with a drizzle of crema and a few pepitas

Garlic, Chickpea and Spinach Soup

Back to list

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

Back to list

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

Hair Growing Soup

Back to list

Ingredients:

• 1 cup long-grain white rice uncooked
• 1 cup black sesame seed
• 1 tablespoon sugar to your own tastes

Steps:

• Wash and drain the rice and the sesame seeds in separate containers
• Stir-fry the sesames seeds in a dry skillet over low heat for approximately 5 minutes or until the heat releases their fragrance
• Be careful to not let them burn
• Grind the rice and toasted seeds with 1/4 cup of water in a blender or food processor
• Pour the mixture plus an additional 1 3/4 cups of water into a medium-sized saucepan
• Cook over medium heat for approximately 10 minutes stirring often to avoid burning
• Add sugar as desired to taste

Healthier Tgif Tuscan Portobello Sandwich Melt/Soup

Back to list

Ingredients:

• 4 red peppers seeded and cut into half lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup potato grated
• 1/3 cup carrot grated
• 1/2 cup celery finely chopped
• 1/4 cup onion diced
• 3 14 1/2 ounce cans no-salt-added diced tomatoes with juice
• 1/2 cup basil leaves chopped
• 4 cups vegetable broth
• 1/2 teaspoon black pepper to taste
• 3 portabella mushrooms
• 2 tablespoons onions diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 tablespoon garlic minced
• 1/4 teaspoon black pepper
• 1 tomatoes
• 5 3 ounce high-fiber rolls
• 5 ounces provolone cheese

Steps:

• To roast the red peppers for the soup Preheat oven to 500 degrees line pan with foil smooth out foil pour 2 tablespoons of oil into baking sheet and place the peppers cut side up on the oil and season them with pepper
• Turn the peppers over and roast in the oven for 18 minutes or until the skin blisters it should blacken slightlyPut warm peppers in a bowl and cover with plastic wrap
• Set aside to cool for at least 30 minutes No peeking
• When peppers are cool remove and discard the skins slice into 1/4 pieces
• In a 5 quart dutch oven over medium heat add the 2 tablespoons oil butter potato carrots celery and onion; saut until vegetables are tender
• Add roasted peppers canned tomatoes undrained basil and vegetable broth
• Bring to a boil; simmer uncovered for 1 hour and 35 minutes when the potato and carrot is done
• Add pepper
• Optional Remove soup from heat and transfer to a food processor fitted with a metal blade process until mixture has reached a smooth consistency
• Sandwich Rub off mushrooms remove the gills slice and place the mushrooms in a shallow pan
• Add onion to the mushroom slices
• In a small bowl whisk together the vinegar oil oregano garlic and pepper
• Pour this liquid mixture over the mushroom mixture
• Let stand at room temperature for 15 minutes or so turning twice
• Preheat oven to 350 degrees
• Bake mushroom mixture at 350 degrees for 20 or 30 minutes
• Preheat broiler
• Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese
• Set the top halves onto pan so they toast separately
• Broil until cheese melts 2-3 minutes
• Set top halves onto bottoms and serve with soup

Hot and Sour Mushroom Soup

Back to list

Ingredients:

• 1 cup vegetable stock
• 1 teaspoon pepper sauce
• 1 inch lemongrass finely chopped into rings
• 3 kaffir lime leaves roughly torn into three
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• 2 ounces oyster mushrooms coarsely separated -OR- button mushrooms
• 2 small fresh green chilies more if desired crushed to split open

Steps:

• Add all recipes in a pot except for the chilis and let it come to a boil on medium high heat Let simmer for 30 minutes
• In the last five minutes add the red or green chili Serve warm

Incredible Low Fat Homemade Noodles for Soup

Back to list

Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Italian Cabbage amp; Bean Soup

Back to list

Ingredients:

• 1 teaspoon olive oil
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup carrot sliced
• 1 garlic clove minced
• 1 1/2 cups green cabbage shredded
• 1 cup tomatoes diced with liquid
• 1 cup white beans cooked
• 2 1 1/4 ounce packets onion soup mix prepared
• 1 tablespoon parsley chopped
• black pepper freshly ground

Steps:

• Place all ingredients in a large stockpot
• Bring everything to a boil and let boil for 30 minutes or until veggies are done

Make-Ahead Garlic-Potato SoupCook's Illustrated

Back to list

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

Miso Mulligatawny Soup

Back to list

Ingredients:

• 3 cups water
• 2 tablespoons fresh miso or 2-16 oz envelopes dry miso
• 2 green onions minced fine
• 1/2 teaspoon sesame oil I used toasted
• 6 cups miso soup
• 2 onions chopped
• 2 red potatoes diced
• 2 carrots diced
• 2 tomatoes diced I used roma
• 2 stalks celery chopped
• 1 green bell pepper chopped I used a yellow one
• 1/4 cup fresh cilantro fresh chopped
• 2 tablespoons fresh lime juice or the juice of one lime
• 1 tablespoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon red pepper flakes crushed
• salt and pepper

Steps:

• For the Miso Soup
• Combine all the ingredients in a slow cooker and stir to mix well
• Cook on low for 6-8 hours
• For The Miso Mulligatawny Soup
• Combine all the ingredients in a slow cooker adding salt and pepper to taste
• Cook on low for 6-8 hours
• Bon Appetit

Mom's E-Z Tortellini Soup

Back to list

Ingredients:

• 1 bag mixed vegetables
• 1 can vegetable broth
• 1 can of torusso whole tomato Spices included
• 1 bag tortellini
• parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

Steps:

• Add Mixed Veggies to less than a half cup of Boiling Water
• Then add Veg broth
• Cut Tomatoes and add to pot with the Tomato liquid Do not drain Tomatoes
• Simmer until veggies are almost cooked and then add Tortellini
• After Tortellinis are at desired softness
• let stand before serving
• then sprinkle some parmesan cheese on top

Pumpkin Soup With Coriander Pistou France

Back to list

Ingredients:

• 500 g pumpkin flesh cubed
• 4 fresh thyme sprigs
• 4 garlic cloves peeled but left whole
• 4 tablespoons olive oil
• 1 onion chopped
• 2 celery ribs sliced
• 1 red chili pepper deseeded and chopped
• 1 1/4 liters vegetable stock
• salt and pepper as needed
• 25 g coriander leaves
• 1 garlic clove crushed
• 1 tablespoon blanched almond chopped
• 4 tablespoons extra virgin olive oil
• 1 tablespoon freshly grated parmesan cheese
• salt pepper

Steps:

• Put pumpkin thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer
• Add half of the oil and toss gently to coat well Season liberally with sat and pepper and roast in a preheated oven 200C 400F Gas Mark 6 for 30 minutes until charred and softened
• Meanwhile heat remaining oil in a deep saucepan Gently fry onion celery and chili for 10 mins or until softened
• Add the stock bring to a boil and simmer covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings return to boil and simmer for 5 minutes
• Discard thyme sprigs then transfer the soup to a food processor or blender and puree in batches until smooth Keep warm
• Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste or use a mortar and pestle Spoon the soup into warmed bowls and swirl a llittle pistou in each one

Quick Gazpacho

Back to list

Ingredients:

• 2 cups tomatoes diced
• 2 -3 medium peeled tomatoes additional so the soup won't look sick
• 1 cup any type lettuce chopped
• 1/2 cup cucumber diced
• 1/2 cup red onion diced
• salt and pepper or other seasoning if needed
• miniature crouton for a garnish
• tiny diced cucumber bits for a garnish

Steps:

• First
• you may want to remove any bits of cheese from the salad before blending
• or it may lend an extra zip youll find tasty
• so be your own guide
• Put the leftover salad and additional tomato into a blender and blend until chunky or smooth
• depending upon your taste
• Adjust seasonings
• Cover and chill thoroughly in the refrigerator
• Serve in champagne glasses or small bowls
• Top with croutons and cucumber bits

Red Lentil Thermos Soup

Back to list

Ingredients:

• 05 8 ounce can condensed tomato soup
• 1 carrot
• 1 parsnip
• 1/4 cup red lentil
• onion powder to taste
• garlic powder to taste

Steps:

• If you are packing this in a thermos pre-heat the thermos by filling it with boiling water and letting it sit while you do the following
• First re-constitute the soup with an equal amount of water Stir well
• Grate the vegetables into the pot Add the lentils Season to taste
• Bring to a boil reduce heat and simmer 5 minutes Pack into a thermos and go Or simmer 2-3 more minutes and eat right away
• Tip You can grate the vegetables into the pot the night before and leave them there covered until ready to go
• Variations Grate zucchini instead of parsnip Add minute rice couscous or cooked pasta Replace the lentils with canned red beans pinto beans or black beans
• NOTE You must use RED lentils in this recipe Green lentils take much longer to cook Red lentils cook very quickly

Roast Red Capsicum Bell Pepper and Tomato Soup

Back to list

Ingredients:

• 2 red capsicums halved seeded bell peppers
• 2 tablespoons olive oil
• 1 large onion finely sliced
• 2 garlic cloves crushed
• 1 tablespoon tomato paste
• 750 g tomatoes roughly chopped
• 2 cups vegetable stock
• 1 handful basil torn
• 1 tablet Equal sugar substitute

Steps:

• Preheat oven to 180C 350F
• Place capsicums in a shallow baking dish skin side up drizzle with half the oil and roast for 25 mins or until softened
• Remove from the oven amp; cover with foil and allow to cool slightly
• Peel off the skin and roughly chop the flesh
• Heat remaining oil in a large saucepan over medium heat
• Add onion and saut until soft then add garlic and tomato paste amp; cook for 2 minutes stirring constantly
• Add capsicum tomato amp; stock then cover amp; simmer for 15 minutes
• Allow to cool slightly then puree using a blender/ stick blender
• Season to taste- for a sweeter soup add Equal
• Reheat soup amp; serve sprinkled with basil

Roasted Tomato Black amp; Tan Soup

Back to list

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

Seaweed and Split Pea Soup

Back to list

Ingredients:

• 3/4 cup dried split peas
• 5 cups water
• 1 ounce wakame seaweed
• 2 onions
• 1/2 lb carrot
• 2 tablespoons tahini
• salt to taste
• soy sauce to taste

Steps:

• Soak the split peas overnight
• Drain and cover with water and bring to the boil
• Lower the heat then cover and simmer for 20 minutes
• Meanwhile cover the wakame with cold water and leave to soak
• Chop the carrot and onion finely
• Drain and chop the wakame discarding the tough centre
• Add the seaweed carrots and onion to the pot
• Continue to simmer for about 25 minutes
• Remove from heat add the tahini and the soy sauce and salt to taste
• Serve immediately

Southwest Cheese Soup

Back to list

Ingredients:

• 1 cup milk any % of your choice
• 1 16 ounce package Velveeta cheese loaf cubed
• 1 15 ounce can whole kernel corn drained could use Mexi Corn
• 1 15 ounce can black beans rinsed and drained
• 1 10 ounce can diced tomatoes with mild green chilies undrained
• chopped cilantro if desiredto garnish

Steps:

• Mix all ingredients in dutch oven except for cilantro
• Cook over medium-low heat until cheese is melted and soup is hot
• Sprinkle cilantro on top before serving

Spicy Sizzle Red Lentil Soup

Back to list

Ingredients:

• 6 teaspoons extra virgin olive oil divided
• 2 onions chopped about 1 1/2 cups
• 3 garlic cloves minced
• 2 teaspoons ground cumin
• 8 cups reduced-sodium vegetable broth or chicken broth
• 1 1/2 cups red lentils rinsed see Tip
• 1/3 cup bulgur
• 2 tablespoons tomato paste
• 1 bay leaf
• 3 tablespoons lemon juice
• fresh ground black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Steps:

• Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat Add onion and cook stirring until softened 3 to 5 minutes Add garlic and cumin; cook for 1 minute
• Add broth lentils bulgur tomato paste and bay leaf; bring to a simmer stirring occasionally Cover and cook over low heat until the lentils and bulgur are very tender 25 to 30 minutes Discard the bay leaf
• Ladle about 4 cups of the soup into a food processor or blender and puree Return the pureed soup to the soup pot and heat through Stir in lemon juice and season with pepper
• Just before serving ladle the soup into bowls Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately
• TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes
• MAKE AHEAD TIP - Prepare through Step 3 Cover and refrigerate for up to 2 days or freeze for up to 2 months

Spinach Minestrone

Back to list

Ingredients:

• 1 large sweet onion chopped
• 1 garlic clove minced
• 4 cups low sodium vegetable broth or chicken broth
• 1 16 ounce can kidney beans rinsed drained
• 1 14 1/2 ounce can diced tomatoes undrained
• 2 medium carrots sliced
• 1/2 cup uncooked elbow macaroni
• 1/2 teaspoon dried oregano
• 1 12 ounce package fresh Baby Spinach chopped

Steps:

• In a large saucepan coated with non-stick spray saute onion and garlic until tender about 5-8 minutes
• Add the broth beans tomatoes carrots macaroni and oregano
• Cook until vegetables are tender about 20 minutes
• Stir in chopped spinach and bring to a boil
• Remove from heat and let stand for 10 minutes

Thai Cantaloupe Soup

Back to list

Ingredients:

• 1 medium cantaloupe
• 3 tablespoons canola oil
• 1 small onion chopped
• 3/4 cup grape tomatoes or 1 tomato chopped
• 2 cups water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 teaspoons nuoc nam fish sauce
• 1 green onion minced
• 2 tablespoons peanuts chopped
• 1 tablespoon cilantro minced

Steps:

• Half cantalope
• discard seeds
• scoop out flesh and set aside
• Reserve shells to use for bowls
• Heat oil in a saucepan
• Add onion
• Saut 2 minutes
• Add cantaloupe flesh and tomatoes
• Cook 5 minutes
• Add the next 5 ingredients
• Bring to a boil
• Reduce
• Simmer 5 minutes
• Pure in batches
• Return to pot
• Re-heat
• Ladle into shells
• Top with the last 3
• YUM

Tomato and Lentil Soup

Back to list

Ingredients:

• 1 tablespoon olive oil
• 1 leek thinly sliced
• 1 large carrot quasrtered and thinly sliced
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 250 g red lentils
• 1 1/4 liters water
• 350 ml tomato juice
• 1 400 g can chopped tomatoes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 bay leaf
• salt and pepper
• chopped fresh parsley to garnish

Steps:

• Heat the oil in a large saucepan over medium heat
• Add the leek carrot onion and garlic cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened
• Rinse and drain the lentils picking them over for any foreign matter
• Add the lentils to the pan and stir in the waster juice and tomatoes Add the cumin coriander bayleaf and a large pinch of salt
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes or until the vegetables are tender
• you can now puree the soup if you prefer it smoother or leave it as it is
• Season well with salt and pepper before serving
• Garnish each serving with a sprinkling of fresh parsley

Tomato Rasam Soup

Back to list

Ingredients:

• 2 medium tomatoes one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor Set aside
• Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
• Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
• For the tempering oil
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot

Tomato Soup

Back to list

Ingredients:

• 5 14 ounce cans diced tomatoes
• 1 medium onion chopped
• 1 garlic clove minced
• 1/2 celery rib chopped
• 1 teaspoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh basil
• 1 bay leaf
• 1/2 tablespoon kosher salt
• 1 tablespoon white sugar
• 1/4 teaspoon fresh ground black pepper

Steps:

• Combine tomatoes onion garlic celery parsley basil and bay leaf in a large pot Bring to a boil reduce to a simmer cover and cook until quite soft 1-2 hours
• Remove bay leaves and puree soup with an immersion blender You can use a food processor or blender but both tend to add air and will make the soup distinctly pink instead of red
• Add salt sugar and pepper Bring to a boil reduce to a simmer and cook uncovered 1-2 hours until thickened

Ultimate Browned Vegetable Stock

Back to list

Ingredients:

• 3 onions unpeeled quartered
• 3 large carrots unpeeled halved stem ends removed
• 8 celery ribs with leaves each broken in half
• 3 beets quartered
• 2 heads garlic whole heads papery skin left on cut in half across the middle to expose each garlic clove
• 3 tablespoons vegetable oil use a mild flavored one
• 1/4 cup tamari soy sauce low sodium or 1/4 cup shoyu soy sauce low sodium
• 7 cups room temperature water preferably spring divided
• 1 -3 cup shiitake mushroom stems see description above
• 2 bay leaves
• 2 sprigs fresh parsley
• 1 teaspoon peppercorn

Steps:

• Preheat the oven to 350F Spray and 11 X 13-inch backing pan with cooking spray
• Place the onions carrots celery beets and garlic in the pan Drizzle with the oil and toss to coat the vegetables Pour over the soy sauce and bake until the vegetables are deeply browned almost burnt-looking about 1 hour
• Transfer the vegetables to a large heavy soup pot Add 5 cups of the water and the remaining ingredients
• Pour the remaining 2 cups of water into the baking pan and using the blade since of a spatula scrape up all those wonderful browned caramelized bits on the bottom Add this to the soup pot
• Bring the water to a boil and then turn down the heat and simmer partially covered 30 minutes Cool slightly and strain

Vegetarian Egg-Drop Soup

Back to list

Ingredients:

• 2 tablespoons red miso
• 2 cups teriyaki sauce
• 6 eggs
• 2 tablespoons butter or 2 tablespoons margarine
• 1 quart mushroom
• 10 cups water
• sea salt

Steps:

• Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
• In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
• While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
• When water is boiling slowly add the eggs to the water Heat until they are cooked
• Serve in simple bowl

Weight Watchers Spanish Pepper Soup

Back to list

Ingredients:

• 2 red bell peppers
• 2 poblano chiles
• 2 large garlic cloves
• 3 1/2 cups reduced-sodium vegetable broth
• 2 cups green beans trimmed and cut into 1/2-inch lengths
• 1 cup canned tomato puree
• 1/4 cup brown rice
• 1 tablespoon red wine vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• tiny pinch saffron
• 1/4 cup parsley

Steps:

• Preheat the broiler
• setting the rack 6 below the heat Line a baking sheet with foil; place both kinds of peppers and garlic on the foil Roast
• turning as needed until the peppers are evenly blistered and lightly charred on all sides
• and the garlic is deep brown
• 7-10 minutes Set aside 10 minutes to cool
• Wearing gloves
• peel and seed the peppers over a bowl
• saving the juices Chop the peppers and place in a medium saucepan Peel and smash the garlic; add to the peppers
• Strain the pepper juices into the saucepan Add the broth
• green beans
• tomato puree
• rice
• vinegar
• brown sugar
• paprika
• cayenne
• and saffron; bring to a boil Reduce the heat and simmer
• covered
• until the rice and beans are tender
• about 45 minutes Serve
• sprinkled with the parsley
• 1 serving = 2 points

Wild Mushroom Soup

Back to list

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 shallots minced
• 1 1/2 lbs wild mushrooms cleaned and finely chopped
• 1 tablespoon fresh thyme chopped
• 1/2 teaspoon salt more to taste
• 1/4 teaspoon fresh ground black pepper more to taste
• 6 cups vegetable stock

Steps:

• Clean all the mushrooms before chopping wipe with damp paper towel
• or remove dirt with small mushroom brush
• Melt butter and olive oil in soup pot on medium heat
• Add shallot
• cook until beginning to caramelize
• stirring infrequently
• Add mushrooms
• thyme
• salt
• and pepper; cook
• stirring occasionally
• until mushrooms have released their liquid and liquid has mostly evaporated
• Add broth and any soaking liquid
• scraping up browned bits Bring to a boil
• reduce to simmer
• and cook until mushrooms are tender Adjust seasoning
• Remove from heat
• cool slightly Puree soup with stand blender in batches or immersion blender until smooth Add more liquid if you want it thinner broth or water would do
• Serve
• NOTES I used a combination of fresh mushrooms including cremini
• chanterelle
• hen of the woods maitake
• and beech bunashimeji For depth of flavor
• I added some some dried shiitake mushrooms Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth discard sediment; if using shiitakes
• discard stems too
• they are tough Instead of separating the thyme leaves
• you can just tie a bunch of sprigs together and fish the bundle out before pureeing The original recipes suggested leaving it half-pureed and rustic but I found it grainy so I pureed it completely This soup can be made ahead Reserve 1-2 cups broth and add it while reheating on medium-low This is what I did for garnish per serving When the butter and olive oil were hot
• I cooked some pretty slices of cremini and reserved them On each serving I drizzled about 1 tsp cream
• eyedroppered very few drops of truffle oil
• sprinkled a couple of thyme leaves
• and floated a reserved mushroom slice

Ww Spicy Red Lentil Soup

Back to list

Ingredients:

• 5 spray low-fat cooking spray
• 1 medium onion peeled and chopped
• 2 sticks celery finely chopped
• 2 garlic cloves peeled and crushed
• 1 tablespoon chili powder
• 2 ounces dried split red lentils
• 1 vegetable stock cube make up to 3 5 c with hot water
• 2 tablespoons tomato paste
• 14 ounces canned tomatoes
• 2 sprigs fresh rosemary plus 2 sprigs chopped to garnish

Steps:

• Heat a large saucepan spray with low fat cooking spray and add the onion and celery Cook stirring for 5 mins add the garlic and chili and cook for another 5 mins until tender and beginning to brown
• Add the lentils stock rosemary tomatoes and tomato paste Bring to the boil reduce the heat and simmer for 20 mins until the lentils are soft Remove the rosemary
• Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper
• Serve hot garnished with a sprinkling of chopped rosemary

Yellow Tomato Soup With Goat Cheese Croutons

Back to list

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