Soups a great way to warm up, fill up and get lean and they are easy to prepare

Tomato Bread Soup

 

A lean soup for hard times made all the more delicious for being so simple.
 
Tomato Bread Soup
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and sliced
  • 2 cloves garlic, peeled and minced
  • 2 pounds plum tomatoes, halved and quartered
  • 1 teaspoon Italian seasoning
  • 2 cups stale bread, torn
  • 4 cups vegetable broth
  • 12 large leaves basil, torn
  • 2 ounces Parmesan cheese, grated, optional garnish
  • Several leaves basil, optional garnish
  • Sea salt and freshly ground black pepper to taste
Time estimates
Prep time: 15 minutes 
Total time: 30 minutes 
Image
 
 
Directions
  1. Heat olive oil in large heavy-bottomed skillet. Add onion and garlic. Saute until onions are tender, 5 or 6 minutes. Add tomatoes and seasoning. Cook until tomatoes begin to break down, 5 or 6 minutes.
  2. Add bread and stir until bread is saturated with liquid. Pour broth into mixture. Stir about 2 minutes. Add torn basil. Simmer about 10 minutes. Garnish and serve.

Serves 4

 

———————–

Roasted Garlic Soup

 

Pulled from the oven, roasted garlic bulbs caramelized in their own juices will ooze a rich elixir that might have you gnawing on your own fingers. Fortunately soup is a much better option. 
 
Roasted Garlic Soup
Ingredients
  • 4 bulbs garlic, divided
  • 2 teaspoons olive oil
  • Dash sea salt
  • 2 tablespoons unsalted butter
  • 1 yellow onion, chopped
  • 1 tablespoon fresh sage, torn
  • 4 cups vegetable broth
  • 1 cup milk
  • 4 wedges lemon
  • 4 sprigs fresh thyme
  • 2 ounces Parmesan cheese, grated (optional)
Time estimates
Prep time: 20 minutes 
Total time: 1 hour 30 minutes 
Image
 
 
Directions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. With sharp knife remove tops from 3 garlic bulbs. Drizzle with olive oil and sprinkle with salt. Wrap in aluminum foil and place on baking sheet. Cook 20 to 25 minutes. Remove from oven and allow to cool.
  3. Mince remaining garlic. Heat butter in large pot until it begins to foam. Add onion and garlic. Saute until tender, 5 or 6 minutes. Add sage. Saute until fragrant, about 1 minute. Add 1 cup broth. Cover and simmer.
  4. Using thumb and forefingers, squeeze roasted garlic from their jackets into small bowl. Using heel of a spoon, mash garlic against edge of bowl into paste.
  5. Carefully transfer contents of pot to blender. Process until smooth, 25 to 30 seconds. Return to pot. Add milk.
  6. Add garlic paste and remaining broth to pot. Bring to low boil. Serve with wedge of lemon and sprig of fresh thyme.

Serves 4

———————-

Cream of Asparagus Soup

 

Tired? Eat soup. Hungover? Eat soup. Existential crisis? Asparagus soup is the answer to many of life’s questions.
 
Cream of Asparagus Soup
Ingredients
  • 1 bundle fresh asparagus, cut into 1-inch sections
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 4 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 1 cup whole or 2% milk
  • 2 tablespoons all-purpose flour
  • 2 sprigs fresh thyme
  • 2 ounces Parmesan cheese, grated (optional)
  • 4 wedges lemon
Time estimates
Prep time: 10 minutes 
Total time: 40 minutes
Image
 
 
Directions
  1. Rinse and section asparagus spears. Set aside tips.
  2. Heat olive oil in large pot about 1 minute. Add onion and garlic. 
Saute until tender, 5 or 6 minutes. Add asparagus and salt. Stir until asparagus becomes tender and a deeper shade of green, 3 or 4 minutes. Add 1 cup broth. Remove from heat.
  3. Meanwhile, heat butter in saucepan until it begins to foam. Add milk and slowly sift in flour to avoid clumping. Stir until mixture becomes a sauce.
  4. Carefully transfer contents of pot to blender. Process until
smooth, 20 to 25 seconds. Return contents to pot. Add sauce and tips. Bring to low boil and serve with fresh thyme sprigs, Parmesan and lemon wedge.

Serves 4

———————————

Black Bean Soup

 

This spicy soup doubles as the foundation for many a Latin meal. It tastes even better the next day.
 
Black Bean Soup
Ingredients
  • 1 pound dry black beans, rinsed
  • 5 cups water to cover beans
  • 1 tablespoon chili powder
  • 2 bay leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash cayenne pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 jalapeno pepper, diced
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup loosely packed cilantro, chopped
  • 1/2 cup sour cream
  • 1/2 lime, juiced
  • 1 small tomato, diced
Time estimates
Prep time: 20 minutes 
Total time: 2 hours 30 minutes, plus overnight 
Image
 
 
Directions
  1. Rinse black beans and let sit overnight.
  2. Rinse beans once more. Pour into large pot. Add water until beans are covered, plus 2 inches. Bring to roiling boil. Cook on high about 15 minutes, stirring occasionally. Add seasoning and bay leaves and reduce heat to medium. Cook until beans are very tender, 90 to 120 minutes.
  3. Meanwhile, heat vegetable oil in large heavy-bottomed skillet. Saute onion, jalapeno and garlic. Cook until onion is tender, 5 or 6 minutes. Cover and simmer
over low heat.
  4. Carefully transfer 1 cup cooked black beans to blender. Add vegetable broth and sauteed vegetables. Process until smooth, about 20 seconds. Return contents to pot. Bring to low boil. Add handful of cilantro, sour cream and lime juice. Stir until ingredients are blended, about 1 minute. Simmer until ready to serve. Top with tomato, cilantro and a dollop of sour cream, if you like.

Serves 4

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