Nutritious home soups -hmmmm!

[shootingstar]

Just made a big batch of..roasted tomato soup.

It's not a cream soup, has a consomme soup. But that roasting does deepen the tomato flavour along with roasted onions and garlic. I'm getting hooked on this recipe!

With some chopped fresh basil when serving it, perfect for my fall dinner...it's Thanksgiving in Canada this weekend.

[redrhodie]

Happy Thanksgiving! That sounds great.

My bf made really yummy soup the other day with butternut squash, escarole and white beans. It was very hearty and chunky, and I loved the combination of flavors.

[OakLeaf]

I'm glad it's starting to be cool enough for soup. Stock, and scraps for stock, have been crowding my freezer! I made white beans too last night, with rappini from the garden. And some orzo only because I took too many containers of stock out of the freezer and it was too thin without the pasta.

[goldfinch]

Recipes please!

[Owlie]

I'm glad it's starting to be cool enough for soup. Stock, and scraps for stock, have been crowding my freezer! I made white beans too last night, with rappini from the garden. And some orzo only because I took too many containers of stock out of the freezer and it was too thin without the pasta.

And it was 77 here today...

Shootingstar, recipe? Please?

I am looking forward to making soup, though. There's beef stew in my freezer from last week, but I'm hoping to roast a chicken now and again...

[bluebug32]

Ooh, I love tomato soup. My DH and I are currently hooked on Amy's tomato bisque. But it's always more fun to make your own!

[shootingstar]

Oh. Well, my partner made up this recipe and I took it on later.

So forgive imprecise measurements, but use your tastebuds:

Roasted Tomato Soup
4-6 medium size ripe tomatoes. Cut up into large chunks
1/2 large onion (red onion is better. But any will do) Chopped in narrow slices.
4-5 garlic bulbs
Optional: Half red pepper or more, cut roughly in 2-inch slices.


Oil a large glass baking dish generously. Lay all veggies in dish so that they are packed in 1 layer. Not double.

Bake in 425 degree F pre-heated oven. About 50 min. or more. Tomatoes will soften nice and soft, juicy.

During tomatoes roast-baking inside oven, make a simple veggie stock by boiling 3 cups of water or more. Put in veggie powder stock ( 1-2 heaping tablespoons.) Set aside.

When tomatoes are finished roasting, take out and pour into another deep container to mash up or use immersion hand blender.

Pour mashed up or pureed tomato mixture into a deep pot. Add veggie consomme. Stir and heat at medium heat for about 10 min. or so.

Garnish with fresh chopped basil and serve. (Makes 2-3 large bowls of soup.)

____________________
Recipe is open to more creative variations. Yea, I did a faux pas --shortcut veggie consomme.

[VeganBikeChick]

It's definitely getting to be soup/stew season! I made a veggie potpie stew last week and just today made a Smoky Split Pea soup. The smoked paprika gave it such a wonderful smoky taste!!

[shootingstar]

If desired, a chicken soup stock would be a nice substitute also.

A variation of chicken soup stock based soup, then:

Tomato Egg Drop Soup: Heat up chicken soup stock and slide in 1 sliced tomato. Break 1 egg into hot soup and stir quickly. Egg will break apart and cook within 3 min. in hot soup on stove.

There's your protein and meal all in one. It's actually a good soup to have when one has a cold/sick and is weak.

Totally different would be what he makes, but I just haven't gotten around to doing it:

Butternut squash soup --different variations --sometimes with 1 pear or apple. Or with grated, finely minced ginger root. Or with curry.

Beet soup --I really am afraid of making a mess with red beets, so I let him deal with them. With variations --a bit of ginger root. Use a veggie stock base.

[zoom-zoom]

My favorite soup is healthy, but not low in fat or calories. It's really easy, too, as it uses canned pumpkin, chicken broth, a pound of sausage (I like spicy), heavy cream, sliced mushrooms, italian seasoning, and minced garlic. Super easy.

[indysteel]

I love soup this time of year. Two weeks ago, I made Italian lentil, last week was chili. This week is apple, carrot, sweet potato and red lentil, and I'm making a white chicken chili for camping this coming weekend.

[Dannielle]

I've been on a total soup kick the past month. I make a big batch in the crockpot nearly every morning. Got some going now, in fact.

[limewave]

Two soups I make regularly throughout the fall/winter: Butternut Squash Soup and Veggie Soup.

Butternut Squash: Sauteed onions, red and green peppers, grated carrots and ginger in some olive oil. Add a package of frozen squash (after I thaw it) and some veggie stock. 1/2 cup soy milk. A squirt of Agave Nectar. Sea Salt. Fresh ground pepper. Cayenne pepper and Curry. Cinnamon and nutmeg. Mash together with an submersion blender. Garnish with either toasted coconut or fresh parsley. Sometimes I add black beans to make it heartier.

Veggie Soup: sauteed potatoes, onions, carrots, celery in olive oil. Add veggie stock. One large can of Tomato sauce (organic, natural--I don't like chunks of tomatoes so I use the tomato sauce). Add in whatever frozen veggies are in the freezer: green beans, peas, corn, etc. Chop up some Kale and toss it in. Fresh Parsley. Salt, Pepper. And a pinch of curry. I like curry. It gives the soup a little bit of heat to warm your toes on those blistery cold Michigan days.

[zoom-zoom]

Now I have a hankering for curry!

[alexis_the_tiny]

Mmm, soup! I really love potato based 'cream' soups. Broccoli, sweet potato and mushroom (separately, of course!) were my favorites. Lately though, I've been experimenting with soups that are a little more similar to the Cantonese ones my mother made while I was growing up. The other day, I made a carrot, potato and sweet corn soup in a base that's somewhat similar to Tonkotsu ramen broth, it was delish. Savory, slightly sticky with collagen and full of veggies. Mmmmm...