Tomato Basil Gnocchi Soup

Standard
  • 1 tbsp. olive oil
  • 1 sm. onion, chopped
  • 6 cloves minced garlic
  • 4 tomatoes, chopped
  • 2 cups crushed tomatoes
  • 1 ½ cups veg. broth
  • ¼- ½ tsp. sugar
  • ¼ cup chopped fresh basil leaves
  • Salt and pepper, to taste
  • 1 lb. gnocchi

Sauté onions and garlic in the oil until onions are soft. Add all but the last ingredient, and bring to a boil. Lower the heat to a simmer, and cook uncovered for 30-40 min. When the soup mixture is almost finished, cook and drain the gnocchi. Puree the soup mixture w/ an immersion blender, and add the gnocchi.

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Creamy Pea Soup

Standard
  • 3 tbsps. unsalted butter
  • 1 tbsp. all-purpose flour
  • 2 peeled & diced potatoes
  • 4 cups veg. broth
  • 1 (16 oz.) bag frozen peas, heated and drained
  • ½ cup heavy cream
  • 3 tbsps. chopped fresh parsley
  • 2 tbsps. chopped fresh dill
  • Salt & pepper, to taste

Sauté onion in butter until translucent. Add flour, and cook for 3 min. more. Add potatoes and broth, and simmer until potatoes are tender. Add peas, and cook for another couple of min. Puree soup in a blender, dividing into batches if needed. Return to soup pot, and stir in remaining ingredients. Heat through.

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Tomato & Corn Soup

Standard
  • 1 (10 oz.) can diced tomatoes
  • 1 (15 oz.) can creamed corn
  • 1 cup milk
  • 1 finely chopped onion
  • 3 cloves minced garlic
  • 2 tbsps. olive oil
  • Salt & pepper, to taste

Sauté onion and garlic in oil until the onion is translucent. Add remaining ingredients. Heat through.

Crockpot Split Pea Soup

Standard
  • 1 (16 oz.) pkg. dried split peas, rinsed
  • 1 lg. chopped onion
  • 3 diced stalks of celery
  • 2 lg. diced carrots
  • 1 clove minced garlic
  • ¼ cup chopped fresh parsley
  • 6-8 cups veg. broth
  • ½ tsp. pepper
  • 1 tsp. salt
  • 1 bay leaf

Combine all ingredients in a crockpot, and cook on low for 5-6 hrs. *Be sure to discard the bay leaf before serving. This soup is freezer friendly.

Tomato and Basil Soup

Standard
  • 1 tbsp. canola oil
  • 1 ½ diced white onions
  • 3 tbsps. Minced garlic
  • 3 cups tomatoes, roughly chopped
  • 28 oz. (3 ½ cups) veg. broth
  • 1 can tomato paste
  • 3 tbsps. Chopped fresh basil
  • Salt and pepper, to taste
  • 1 ½ tbsps. Lemon juice

Sauté onions and garlic in canola oil until onions are transparent. Add remaining ingredients; bring to a boil; and then simmer for 15-20 min. until tomatoes are softened. Blend until smooth.

Mexican Soup

Standard
  • 1 chopped onion
  • 2 tbsps. Butter
  • 2 cups veg. broth
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (4 oz.) chopped green chilies
  • 1 cup shredded cheddar cheese

In a saucepan, sauté onion in butter until tender. Add all other ingredients, except cheese. Bring to a boil; reduce heat; and simmer for 5 min. Stir in cheese until melted.

Slow Cooker Broccoli Cauliflower Cheese Soup

Standard
  • 3 cups chopped broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 cloves minced garlic
  • ½ cup diced shallot
  • 1 lg. diced carrot
  • 3 ½ – 4 cups veg. broth
  • Salt, black pepper, and hot sauce to taste
  • 1 cup milk
  • 8 oz. shredded extra sharp white cheddar cheese
  • 1 cup Greek yogurt

Place all but the last 3 ingredients in the slow cooker. Cook on low for 6-8 hrs., or until veg. are tender. Add remaining ingredients, and puree the soup until smooth.