Garden Fresh Tomato Soup Recipe

Garden Fresh Tomato Soup Recipe

Garden Fresh Tomato Soup Recipe

Ingredients
  • 15 medium sized garden fresh tomatoes (13 cups chopped)
  • 4-6 cloves garlic
  • 3 tbsp olive oil
  • 2 cups chicken stock
  • 2 cup heavy whipping cream
  • 2 tbsp brown sugar
  • 2 tsp white sugar
  • 2 tsp salt
  • 1 tsp pepper
  • 2 dashes celery salt
  • Fresh basil
Instructions
  1. This recipe is for a double batch, which fills two 1-gallons bags. I make this much for my freezer meals. 1 batch is enough to feed a large family of 6-8, so keep in mind that the recipe is for double that amount.
  2. First chop tomatoes with skins intact. Make sure to keep as much of the juices as possible. Set aside.
  3. Mince up 4-6 cloves of garlic and sautee them in the olive oil over low medium heat until translucent in color and fragrant. Make sure not to overcook them. Sprinkle in a few dashes of salt and pepper.
  4. Add in the chopped tomatoes (roughly 13 cups) and simmer for 15 minutes over medium heat.
  5. Remove tomatoes from the heat and add in 2 cups of chicken stock. Stir and let cool for 20 minutes.
  6. Once the tomatoes have cooled enough that touching it doesn’t burn you, add them to a blender. Blend until the consistency is smooth.
  7. Split soup into 2 freezer safe zip loc bags and freeze.
  8. When ready to prepare and eat, thaw and reheat tomato base and add in half the amounts of sugars, salts and pepper and cream since the soup is split in 2. If you are cooking up both just add it all in.
  9. Once heated through add some freshly chopped basil on top. Enjoy!

Coconut Curry Soup Recipe

Coconut Curry Soup Recipe

Coconut Curry Soup Recipe

Ingredients
  • 1 tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, smashed
  • 1 knob of ginger, peeled and grated
  • 1-2 tablespoons red curry paste
  • 1-2 tablespoons turmeric
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 baby yukon potatoes
  • 2 14-ounce cans coconut milk
  • 3 cups vegetable broth
  • 24 ounces extra firm tofu
  • anything you have for fresh veggie toppings! see notes
Instructions
  1. Start smushing the tofu in that nifty TOFU PRESS. It’s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)
  2. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.
  3. Allow to cool slightly (I can never wait very long…) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.
  4. Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.
  5. Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup

Ingredients

  • 1/3 cup butter, sliced
  • 1 1/2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 6 Tbsp all-purpose flour
  • Salt and freshly ground black pepper
  • 2 (12 oz) cans evaporated milk
  • 5 cups low-sodium chicken broth
  • 5 cups small diced broccoli florets*
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
  • 2 oz parmesan cheese, freshly & finely shredded

Instructions

  • Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.
  • Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

Sopa de Fideo

Sopa de Fideo

Sopa de Fideo

Ingredients
  • 1 medium onion $0.41
  • 2 cloves garlic $0.16
  • 2 Tbsp vegetable oil $0.04
  • 8 oz. uncooked vermicelli noodles $0.75
  • ½ tsp cumin $0.05
  • 1 (28 oz.) can whole peeled tomatoes $1.39
  • 6 cups chicken broth $0.79
  • 1 medium jalapeño (optional) $0.05
  • 1 medium lime $0.25
  • ¼ bunch fresh cilantro (optional) $0.22
 Instructions
  • Dice the onion and mince the garlic so they are ready to go when needed.
  • Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered.
  • Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, or until the onions have softened.
  • Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth.
  • If using a jalapeño pepper, add it to the pot whole (this gives a slight jalapeño flavor without too much heat). Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft.
  • Add lime juice and roughly chopped cilantro leaves to the finished soup just before serving (I used juice from half the lime, but adjust to your liking).

Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup

Ingredients
  • 2 cloves garlic
  • 1 medium onion
  • 2 stalks celery
  • 2 medium carrots
  • 1 lb. uncooked black beans
  • 1 cup salsa
  • 1 Tbsp chili powder*
  • ½ Tbsp cumin
  • 1 tsp oregano
  • 4 cups vegetable broth
  • 2 cups water
 Instructions
  • Mince the garlic, dice the onion and celery, and grate the carrots on a large holed cheese grater. Rinse the black beans in a colander under cool running water and pick out any stones or debris.
  • Combine the garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, vegetable broth, and water in a 5-7 quart slow cooker. Stir well.
  • Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Once the beans are very soft, use an immersion blender** to blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed (this will depend on the brand of vegetable broth used).

Smoky Tomato Soup

Smoky Tomato Soup

Smoky Tomato Soup

Ingredients
  • 2 Tbsp olive oil $0.32
  • 1 small yellow onion $0.36
  • 2 cloves garlic $0.16
  • 2 Tbsp tomato paste $0.11
  • ½ Tbsp smoked paprika $0.15
  • ½ tsp cumin $0.05
  • 2 15oz. cans fire roasted diced tomatoes $2.78
  • 1 cup vegetable broth $0.12
  • ½ tsp brown sugar $0.02
  • Freshly cracked pepper to taste $0.05
 Instructions
  • Finely dice the onion and mince the garlic. Add them to a soup pot with the olive oil and cook over medium heat until the onions are soft and translucent.
  • Add the tomato paste, smoked paprika, and cumin to the pot. Continue to stir and cook for about two minutes to slightly caramelize the tomato paste and toast the spices.
  • Add the cans of fire roasted tomatoes, vegetable broth, brown sugar, and some freshly cracked pepper. Stir to combine and heat through (about 10 minutes). Taste and adjust the seasoning if needed (salt may be needed depending on the brand of broth used).

Simple and Creamy Squash Soup

SIMPLE & CREAMY SQUASH SOUP

 

Simple and Creamy Squash Soup

Ingredients:
  • 1 medium kabocha squash
  • 1 yellow onion, roughly chopped
  • 2 cloves garlic, smashed (optional – I like it both ways)
  • 2 tablespoons olive oil
  • 1¼ cup milk
  • ¼ teaspoon cayenne pepper
  • toasted walnuts
  • salt to taste
  • cream to taste

See full instructions on: pinchofyum.com

Prime Rib and Barley Soup

Prime Rib and Barley SoupPrime Rib and Barley Soup

Ingredients:

  • 4 or 5 Bone beef rib roast
  • 4-8 oz. Leftover prime rib or other beef
  • 1.5 Quarts water
  • 1.5 Quarts beef broth
  • 1 Onion, chopped
  • 4 Cups chopped carrots
  • 1 14.5 oz. can diced tomatoes
  • 1 Tsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp dried parsley
  • 4 Cups Yukon Gold potatoes, chopped into 1 inch cubes
  • 1 Can green beans (or 1.5 cups chopped fresh green beans)
  • 5 cloves garlic, chopped
  • Red pepper flakes (optional to taste)
  • ½ Cup pearl barley

Instructions
Read full details on: www.thetasteplace.com