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Entries in Soup (49)


Indian Spiced Cream of Tomato Soup with Couscous

Indian tomato soup

After a few unseasonably warm days, we had a bit of a cold spell. What is better than soup for dinner on a cold day? We love tomato soup, and we've made several different varieties in the past, so adding yet another variety to our repertoire was right up our alley. I came across this one from An Edible Mosaic. Something about the blend of spices that was used in the recipe made it stand out. I had never cooked with garam masala before, but I knew that it would add a spectacular flavor to the soup. This soup tasted excellent, and like many other things, it seemed to taste even better the next day for lunch, after the flavors had time to meld together. The beans and couscous made this soup more substantial than other soups, and one bowl was just enough to make us pleasantly full. Now that the weather is supposed to be getting warmer, I don't foresee us making this soup any time soon, but as soon as the cold weather hits us again, I know that this will be a recipe we keep coming back to!

3/4 cup Whole Wheat Israeli Couscous (I used plain white)
1 tablespoon Olive Oil
1 medium Red Bell Pepper, diced
1 medium Onion, diced
3 Garlic Cloves
1-inch piece Fresh Ginger, grated on a microplane
1 (14 ounce) can Petit Diced Tomatoes, with juices
2 tablespoons Tomato Paste
3 cups Vegetable Stock
1 Bay Leaf
2 Dried Red Chili Peppers, optional (I just put in a pinch of red pepper flakes)
2 teaspoons Garam Masala
1 1/2 teaspoons Sugar
1/4 teaspoon Black Pepper
1 (16 ounce) can Chickpeas, rinsed and drained
1 tablespoon Lemon Juice
3 tablespoons Coconut Milk or Heavy Cream
Fresh Cilantro or Parsley, for garnish--optional

 Fill a medium pot 2/3 of the way full with water and bring to a boil. Add the couscous and a pinch of salt and cook until the couscous is al dente, about 7-9 minutes. Drain and set aside. In another medium pot, heat the oil over medium heat. Add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally. Add the garlic and ginger and cook for 2 more minutes, stirring constantly. Stir in the tomatoes, tomato paste, stock, bay leaf, chili peppers, garam masala, sugar, salt, and black pepper. Turn the heat up to high and bring to a boil, then cover the pot, turn the heat down to a simmer, and cook for 10 minutes, stirring occasionally. Turn the heat off, cool slightly, and remove and discard the bay leaf and chili peppers. Using an immersion blender, puree the soup until smooth (alternately, you can place the soup in a blender and puree it). Add the chickpeas and lemon juice to the pot of pureed soup. Bring to a simmer over medium heat, then turn off the heat and stir in the couscous and coconut milk. Taste and season with additional salt, pepper, or lemon juice, as desired. Serve garnished with cilantro or parsley, if desired. 


Creamy Roasted Cauliflower and Broccoli Soup

DSC 0014

It's recipe swap time again! This week, in honor of the cold weather, the theme of the swap was soup. I had the pleasure of making this soup from Nicole at Prevention RD. I was excited when I got the recipe assignment, and added it to my menu last week. However, when the time came to make the soup, neither Joel or I were in a soup kind of mood. Given the fact that we were leaving for Florida and were running out of time to make the soup, we went ahead and made it, hoping that by the time the soup was done cooking, our mood would change. I halved the recipe so as to not have any leftovers, and we threw together some leftover pasta from the fridge as well. When the soup was done, it looked and smelled so good that luckily, my mood changed and soup sounded like the perfect meal! This soup was deliciously creamy, yet very healthy*. The roasted garlic flavor gave the soup such an amazing flavor. Next time I'm in the mood for soup, I'll definitely be turning to this recipe!

1 head Cauliflower, cut into florets
2 cups Broccoli, cut into florets
1 Garlic HEAD (not clove)
1 tablespoon Olive Oil
1 tablespoon Butter
2 Celery Stalks, diced
1/2 Yellow Onion, diced
1 Carrot, peeled and diced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Paprika
1/4 teaspoon Dried Thyme Leaves
1 tablespoon Flour
1/3 cup Dry White Wine
1/3 cup Water
28 ounces Vegetable Broth
1 Bay Leaf
2 teaspoons Fresh Parsley, minced (optional)
1/3 cup Half-and-Half

Preheat the oven to 400 degrees. Combine the cauliflower and broccoli florets in a 9x14 baking dish. Toss with the olive oil and sprinkle lightly with salt and pepper. Cut off the top of the head of garlic and wrap it in foil. Place the wrapped garlic on the baking dish and roast the cauliflower, broccoli, and garlic for 20-25 minutes. Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes. Add the wine and water, mixing to combine with the flour mixture. Slowly add in the vegetable broth, then add the bay leaf. Remove the garlic cloves from their skin and add to the pot whole. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Add the cauliflower and broccoli and simmer for an additional 5 minutes. Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth, or puree with an immersion blender in the pot. Stir in the half and half and parsley. Cook until just heated through. Serve hot. Makes 4 servings, each between 1 1/3 and 1 1/2 cups.

*I don't normally include this information, but Nicole had it posted on her blog, so I thought I'd share--Nutrition information (per serving): 193 calories, 8.5 grams of fat, 7mg of cholesterol, 449mg sodium, 21.3 grams of carbohydrates, 6.5 grams of fiber, and 5.2 grams of protein.


Pumpkin Soup

Here is another installment of the weekly recipe swap.  This week's theme was soup and stew, which got me very excited because there may not be another food I like more in the fall and winter!  I received this pumpkin soup recipe from Does Not Cook Well With Others.  I was very intrigued because I had never eaten, and certainly never made, a soup from pumpkin before.  I wasn't too sure about how the flavors were going to taste together.  Quite honestly, I put this recipe off until the last minute because in my mind, I had a flavor for how this soup would taste and I wasn't looking forward to it.  Well, then I made the soup.  It was NOTHING like what I had thought it might be.  In fact, it was amazing!  The color, taste, and smell was like putting everything I love about fall into one little bowl.  This recipe is a keeper, for sure!!

1 cup Onion, finely chopped (about 1/2 a medium onion)
2 tablespoons Butter
4 cups Vegetable Broth
1 can (15 ounces) Pumpkin Puree
1/2 teaspoon Salt
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Allspice
1/8 teaspoon Ground Pepper
1/4 teaspoon Cayenne Pepper
1/4 cup Brown Sugar, packed
1 cup Heavy Cream
Scallions, optional

In a large saucepan over medium-high heat, melt the butter and sauté the chopped onion until tender, about 2-3 minutes.  Stir in 2 cups of broth and bring to a boil.  Once it has reached a boil, reduce the heat to low and simmer, covered, for 15 minutes.  Remove the saucepan from heat and puree the onions and broth until smooth using an immersion blender.  Add the remaining 2 cups of broth, pumpkin, salt, cinnamon, ginger, nutmeg, allspice, black pepper, cayenne, and brown sugar.  Stir until all the ingredients are blended.  Bring the mixture to a boil.  Reduce the heat, cover, and simmer for 10 minutes, stirring occasionally.  Stir in the heavy cream and heat through, being careful not to let it come to a boil.  Ladle into soup bowls and top with thinly sliced scallions (optional).


Broccoli Cheddar Soup

Despite the fact that it was 75 degrees and sunny last weekend, it is fall and I crave soup.  I had flagged this recipe on Prevention RD, originally from Food Network, and decided to give it a go.  It has such a delicious flavor, though it isn't too cheesy.  The sweet potato and russet potato gives the soup the thickness it needs without the need for too much cheese.  This was great paired with some homemade rolls, but it tasted better when I reheated it for lunch the next day!

1 tablespoon Olive Oil
1 Onion, finely chopped
3 Celery Stalks, finely chopped
2 cups Vegetable Broth
1 cup Half and Half (I omitted)
1 cup Skim Milk (I used 2 cups Almond Milk instead)
2 cups Water
1 pound Russet Potatoes, peeled and chopped
1 pound Sweet potatoes, peeled and chopped
1 Bay Leaf
Salt and Pepper
6 cups Broccoli Florets, chopped
5 ounces (1 1/3 cups) Cheddar Cheese, shredded

In a large pot, heat the olive oil over medium-high heat.  Add the onion and celery and cook, stirring, until softened, about 5 minutes.  Add the broth, half and half, milk, both potatoes, bay leaf, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.  Reduce heat to medium low and simmer until the potatoes are tender, about 10 minutes.  Meanwhile, put the broccoli in a microwave safe bowl.  Add 3 tablespoons of water and season with salt.  Cover with plastic wrap and microwave until crisp-tender, about 4 minutes.  When the potatoes are tender, remove the bay leaf front he soup and puree the soup with an immersion blender until smooth.  Return the soup to a simmer over medium-low heat and stir in the broccoli, seasoning with salt and pepper.  Add the cheese and stir until melted.


Tuscan White Bean Soup with Sausage and Kale

Summer isn't exactly the time of year you would think to make a soup.  However, last week, we had some cool nights and this particular soup from Our Share of the Harvest just sounded good!  Let me tell you, it definitely hit the spot!  I would definitely like to add this to my repertoire of soup recipes for the fall and winter, for sure.  This was my first time cooking with kale, and I was a little bit nervous, but it worked out perfectly.  I would imagine that you could substitute spinach or any other leafy green if you wanted, but the kale was a great touch.

1 pound Mild Italian Sausage, removed from the casings
3 tablespoons Butter
1 Onion, diced
5 Garlic Cloves, minced
3 cups (loosely packed) Kale, chopped
4 cups Water (or additional stock)
2 cups Chicken Broth (I used vegetable stock)
6 cups White Beans (I used 3 cans of Great Northern, drained and rinsed)
1 (14 ounce) can Diced Tomatoes
2 tablespoons Lemon Juice
2 tablespoons Marsala Wine or Sherry
1/2 tablespoon Minced Sage
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/2 teaspoon Black Pepper
1/4-1 teaspoon Red Pepper Flakes, depending on your liking

In a large skillet over medium heat, break up and brown the sausage, then set aside.  In a large dutch oven, heat the oil over medium heat and saute the onion for about 1 minutes.  Add the garlic and saute for 30 seconds.  Add the kale and saute until it turns a brighter green and becomes more tender, about 3-5 minutes.  Add the water and broth, bringing to a simmer.  Meanwhile, puree 4 cups of the beans in a food processor and add them, and the remaining whole beans, to the pot.  Stir to thoroughly combine the bean puree with the broth.  Add the rest of the ingredients and bring to a simmer.  Add the sausage and stir to combine, making sure that it is heated throughout.