Category Archives: Soups

Stuffed Pepper Soup

A couple years ago, I had stuffed pepper soup at a local restaurant. Since they didn’t serve it often, I had to come up with my own version. After experimenting with numerous recipes, this is the result:

Stuffed Pepper Soup

Stuffed Pepper Soup

Ingredients

1 ½ pounds ground chuck
1 cup chopped onion
1 large green pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 cup uncooked rice (I used organic basmati)
1 15-oz can tomato sauce
1 32-oz carton beef broth
2 cups water
1 large beef bouillon cube (I used Knorr)
1 teaspoon salt Continue reading

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Roasted Tomato and Basil Soup

Even though I am not at home, I am trying to get in some
cooking time. I made this roasted tomato-basil soup the other night
and will add this to my “I will make this again” list. I served the
soup with sourdough garlic bread from Whole Foods, but I think the
next time I will just add croutons.

Tomato and Basil Soup


tomato and basil
soup

Roasted Tomato
and Basil Soup

10 Roma tomatoes, halved lengthwise
4 tablespoons fresh basil, chopped
4 – 6 cloves garlic, minced
5 tablespoons olive oil
1/4 cup chopped onions
1/2 cup dry white wine
1 – 1 1/2 cup chicken broth
salt and pepper

roasted tomatoes

roasted tomatoes

Preheat oven to 400°.

Arrange tomato halves in a roasting pan. With the cut side up, sprinkle 1 tablespoon of the basil and the minced garlic evenly over the tomatoes. Then drizzle 4 tablespoons of the oil evenly over the tomatoes. Roast the tomatoes until they are soft when pierced with a fork and the skins slip off easily, 40 – 45 minutes. Remove from the oven and discard the skins.

In a saucepan over medium-high heat, add the remaining 1-tablespoon oil and sauté the onions until translucent, about 2 minutes. Add the roasted tomatoes, wine, and chicken broth; bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have broken down, the mixture has thickened, about 20 minutes. Season to taste with salt and pepper.

Purée the soup in a blender until smooth. Return to the pan and reheat.

Ladle the soup into bowls and garnish with the remaining basil.

Rice and Potato Soup

We love soups! After all the measuring, peeling, chopping, and stirring, they are worth it. I usually end up with enough soup for two or three days which allows me do something else apart from making dinner.

 

rice and potato soup

rice and potato soup

Rice and Potato Soup

3 tablespoons olive oil
3 potatoes, peeled and diced
3 carrots, peeled and diced
1/2 onion, diced
1 celery stalk, diced
3-4 cloves garlic, minced
10 cups chicken broth
1 cup long grain brown rice
salt
pepper

In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, about 5 minutes. Add the carrots, onions, and celery; cook 2 – 4 minutes, stirring frequently. Stir in garlic.

Pour chicken broth into pot; heat to a boil, then turn down and simmer for 40 minutes. Add salt and pepper. Add rice and cook 12 minutes, or until rice is tender. Serves 4.

For the dairy crowd: sprinkle some Romano or Parmesan cheese on top.

Potato Soup

If there is potato soup on the restaurant menu, it is almost always made with milk or cream-so far I haven’t found a place that doesn’t serve it that way-and I like potato soup! After several attempts with different recipes, I came up with my own version that you will, hopefully, find as easy to make and as incredibly delicious as I do.

potato soup

potato soup

Potato Soup

4 cups chicken broth
2 tablespoons olive oil
1 medium onion, chopped
1 medium celery stalk, chopped
2 medium carrots, chopped
4 garlic cloves, minced
1 1/4 pound potatoes, peeled and cut into 1/2-inch chunks
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Pour olive oil into a medium saucepan; add onion, celery, and carrots, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic; cook 1 minute, stirring. Add potatoes, broth, salt, pepper, and 2 cups water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes or until potatoes are tender.

In blender at low speed, with center part of cover removed to allow steam to escape, blend potato mixture in small batches until smooth. Pour puréed soup into bowl after each batch.

Return soup to saucepan; heat through over medium-low heat, stirring occasionally. Serve with a warm crusty baguette.

For a Quick Meal: Chicken Noodle Soup

Kettle Cuisine Chicken Soup

Kettle Cuisine Chicken Soup

Looking for a quick healthy lunch? Look in the freezer section for Kettle Cuisine soup. There are several varieties that are dairy-free, and they are surprisingly good. I’ve tasted the Tomato Soup with Garden Vegetables and the Chicken Soup with Rice Noodles. The Chicken Soup has chunks of carrots and more chicken in it than most chicken soups I have eaten.

chicken soup with rice noodles

chicken soup with rice noodles

What is even better is they are on sale through October for only $2.99!

New World Natural Health Foods
4057 Union Road
St. Louis, Missouri

Tortilla Soup

Tortilla soup

Tortilla soup

Not exactly baking, but I love this recipe! It could serve six to eight if used as a first course, but I usually serve it as a main dish which feeds four to five.

Tortilla Soup

Pour:
1/3 – 1/2 cup olive oil in a large pot.
Add:
3 ribs celery, diced
1 large onion, chopped
1 fresh jalapeno pepper, seeded and chopped
4 – 5 cloves garlic, minced
2 large carrots, diced
2 large raw, boneless, skinless, chicken breasts, diced

Tortilla soup mixture

Tortilla soup mixture

Cook: over medium heat for about 10 minutes
Combine, then stir into cooked vegetable/chicken mixture:
1 heaping teaspoon chili powder
1 teaspoon cumin
1/2 cup unbleached white flour
Add:
1 14-oz can tomatoes, chopped
4 10 1/2-oz cans chicken broth
Bring to a boil, then simmer for 1 hour.
Add:
salt, to taste
hot pepper sauce, to taste

To serve:
Crumble corn tortilla chips over top. Add nondairy sour cream, nondairy cheese, and/or diced avocado.