Category Archives: Soups

Cauliflower Soup

With the Holiday Season behind us, as we start the New Year we want uncomplicated comforting recipes and better yet, healthy ones that will help us with what I am sure most of us have made one of our resolutions: eat healthier meals.

This Cauliflower Soup is a breeze to make, and with the cold weather still very much upon all of us it is a comforting recipe indeed.

Cauliflower Soup

Cauliflower Soup

Yields: 8 cups of soup
Recipe from About.com

Ingredients:

 1 Tbsp. butter, plus 2 Tbsp. for optional garnish
1 onion, roughly chopped
1/2 tsp. salt, plus more to taste
2 cloves garlic, chopped
1 head cauliflower, chopped
2 cups chicken or vegetable broth
1/2 tsp. freshly ground white pepper
1/4 tsp. freshly grated nutmeg
2 cups low-fat milk

Preparation:

  1.  In a large pot over medium heat, melt 1 Tbsp. butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
  3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
  4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  5. Add milk and cook over medium-low heat until hot.

Cauliflower Soup

Cauliflower Soup

© 2012 – 2013, The Foodies' Kitchen. All rights reserved.

Sweet Potato & Carrot Soup

Spring is just refusing to show it’s face in Upstate NY, so this Sweet Potato and Carrot Soup is the perfect choice for today’s post. Soup is always best for comfort and soul warming made from the best ingredients and fantastic flavors. This Sweet Potato Carrot Soup is easy, delicious, nutritious, and able to cheer up the dreariest winter day. The perfect (and optional) final touch is the cream, which will soften and enrich the flavors of the soup.

Sweet Potato & Carrot Soup

Sweet Potato & Carrot Soup
Yields: 4-6 servings

Ingredients

1 Tbsp. vegetable oil or butter
2 small onions or leeks, chopped
2 cloves garlic, chopped (optional)
1 spring of fresh cilantro, chopped
1/2 tsp. salt, plus more to taste
2 lbs. sweet potatoes (2 medium or one large), peeled and chopped
1/2 lb. carrots (3 to 4 medium), peeled and chopped
6 cups homemade chicken or vegetable broth OR 4 cups commercial broth and 2 cups water
1/4 to 1/2 cup cream, half-and-half, or sour cream (optional)

Preparation:
  1. In a large pot over medium high heat melt butter or heat oil. Add onions or leeks, garlic, and 1/2 tsp. salt. Cook, stirring, until vegetables are soft, about 3 minutes.
  2. Add sweet potatoes, carrots, and broth (or broth and water) and cilantro. Bring to a boil. Reduce heat and simmer until all vegetables are very soft.
  3. Puree with an immersion blender or in batches in a blender. Taste and add salt to taste. Stir in cream, if using.

Sweet Potato & Carrot Soup

Sweet Potato & Carrot Soup

© 2011 – 2013, The Foodies' Kitchen. All rights reserved.

Homemade Tomato Soup

This tomato soup is the real thing. It doesn’t taste anything like the canned variety we all know and love, with this soup you can taste the real tomatoes, olive oil and basil.  Since we are using real tomatoes here, you might find that the taste is a little too acidic. You can correct this by adding sugar, 1/4 teaspoon at a time until you find your balance.  I think the perfect pairing with this soup is a grilled cheese sandwich, or you can just add croutons to it.

I’m getting hungry just by writing this post.

Homemade Tomato Soup

Recipe from Food Network
Yields: 4 servings

Ingredients

6 plum tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic,
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
½ cup white wine
1/2 cup heavy cream, optional

Procedure:

  1. Preheat oven to 450 degrees F.
  2. Place tomatoes (whole and unpeeled) in a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until charred, about 15 minutes.
  3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using.
  4. Puree with a hand held immersion blender until smooth, or use blender.
    If you will use the blender, don’t try to process everything all at once… everything is hot, and you will make a mess.  Blend it in batches.
  5. Pass it through a strainer, and serve hot.
  6. Add extra cream on top, if desired.

© 2010 – 2013, The Foodies' Kitchen. All rights reserved.



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