Soups

Broccoli Soup with Creamy Goat Cheese

Broccoli Soup with Creamy Goat Cheese
Cuisine: American
Recipe type: Soups
Serves: 6

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Ingredients
  • 1 large head of broccoli, roughly chopped into large chunks
  • 6 cups chicken broth
  • 4 ounces herbed goat cheese, crumbled
  • Salt and pepper to taste

Instructions
  1. Place the broccoli, broth, salt, and pepper in a large saucepan over high heat.
  2. Bring to a boil, then reduce to a simmer and cook until the broccoli becomes very tender, about 20 minutes.
  3. Using a slotted spoon, transfer the broccoli out of the broth and into a blender along with half of the crumbled goat cheese. Save the cooking liquid.
  4. Add just enough of the cooking liquid to come halfway up the solids in the blender and blend until smooth. Continue adding cooking liquid, if needed, to achieve your desired soup consistency.
  5. Taste the soup and adjust the salt and pepper as needed.
  6. Sprinkle with crumbled goat cheese and serve.Broccoli Soup with Creamy Goat Cheese

 

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Curry Butternut Squash Coconut Soup

Curry Butternut Squash Coconut Soup
Recipe type: Soups
Serves: 6

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Ingredients
  • 1 medium butternut squash, halved seeds removed
  • 2 tbs. olive oil
  • 1 cup carrots, chopped
  • 1 cup onion, chopped
  • 2 tsp. curry powder
  • 1 tsp. garam masala
  • 1 tsp. cumin
  • 14 oz coconut milk
  • 4 cups vegetable stock
  • Handful chives, chopped
  • Salt and pepper

Instructions
  1. Heat oven to 350°. Drizzle 1 tablespoon olive oil on butternut squash and sprinkle with salt.
  2. Place cut side down on cookie sheet. Roast for 30 – 45 minutes (depending on size) or until tender. Remove from skin and cut into large cubes.
  3. Drizzle large, heavy bottomed pot with 1 tablespoon olive oil. Add carrots and onion to pot with 1 teaspoon salt. Saute until tender.
  4. Add coconut milk and vegetable stock. Add curry powder, garam masala and cumin. Add roasted butternut squash.
  5. Bring to a boil and reduce to a simmer. Simmer, while breaking up roasted butternut squash for 15 – 20 minutes, or fragrant. Blend in small batches until creamy.
  6. Garnish with chopped chives.Curry Coconut Butternut Squash Soup

 

Creamy Tomato Basil Soup with Parmesan

Creamy Tomato Basil Soup with Parmesan
Cuisine: Italian
Recipe type: Soups
Serves: 8

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Ingredients
  • 28 oz. can crushed tomatoes
  • 1 cup finely diced onions
  • 1 cup finely diced carrots
  • 1 cup finely diced celery
  • ¼ cup vegetable oil
  • 4 cups chicken broth
  • 1 tbs. dried basil
  • 1 tsp. dried oregano
  • 1 bay leaf
  • ½ cup flour
  • ½ cup butter
  • 1 cup Parmesan cheese
  • 2 cups half and half
  • salt and pepper

Instructions
  1. Heat vegetable oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.
  2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.
  3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, and salt and pepper to taste. Simmer over low heat 15-20 minutes, stirring occasionally.Tomato Basil Soup

Notes
Goes well with the Focaccia Bread on the side!

 

Curried Carrot-Tofu Soup with Scallions

Curried Carrot-Tofu Soup with Scallions
Cuisine: American
Recipe type: Soups
Serves: 6

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Cook time: 
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Ingredients
  • 2 tablespoons butter
  • 1 medium onion, roughly chopped
  • 1½ pounds carrots, peeled and roughly chopped
  • 1½ tablespoons yellow curry powder
  • ½ teaspoon ground cayenne
  • 6 cups chicken broth, or more as needed
  • 8 ounces silken tofu
  • 1 teaspoon lemon juice
  • ¼ cup heavy cream, warmed
  • 1 scallion, thinly sliced on the bias
  • Salt and pepper to taste

Instructions
  1. Place a large saucepan over medium heat. Add the butter followed by the onion, carrots, curry powder, cayenne, salt, and pepper.
  2. Cook until the curry powder becomes toasted and aromatic, about 3 minutes.
  3. Pour in the chicken broth and add the tofu. Season again with salt and pepper, if necessary.
  4. Bring the soup to a boil, then reduce to a simmer and cook until the carrots are very tender, about 20 minutes.
  5. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
  6. Strain and transfer to a clean large saucepan over medium heat. Add the lemon juice and more broth, if needed. Taste the soup and adjust the seasoning as needed, then heat through.
  7. Ladle the soup into 4 bowls and spoon 1 tablespoon of warm heavy cream in the middle of each.
  8. Swirl the heavy cream with a spoon, place a mound of scallions in the middle of each bowl of soup, then serve.Curried Carrot-Tofu Soup with Scallions