Here are 3 great soups for Fall and winter. They will keep you comfy cozy on those cool nights.
Creamy Tomato Basil Soup
Course Main Course
- 3 - 14.5-ounce cans of diced fire-roasted tomatoes (I use Hunts)
- 2 cups of chicken broth
- 6 cloves of garlic roughly chopped
- 1 yellow onion chopped
- 3/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tsp sugar
- 1 cup heavy cream
- 1/4 cup chopped basil
- Bread or croutons for dipping optional
- 1/2 cup parmesan cheese for topping
- Add tomatoes, chicken broth, onions, garlic, salt, pepper, and sugar to the slow cooker and cook on high for 4 hours.
- After the 4 hours, add in the chopped basil leaves.
- Using either an immersion blender or a stand blender, blend soup until smooth. (If you used a regular stand blender return the soup to the slow cooker)
- After blended, add in the cream.
- Stir to combine.
- Cook for 30 more minutes.
- Top with the parmesan cheese and enjoy!! (I like to serve mine with croutons and a little extra basil on top)
Notes: If you use a regular stand blender...be very careful! The hot soup creates steam in the blender and can blow the top off. Most blenders have a little cap in the middle of the lid that you can leave open. Leave that open and just cover with a towel so the steam doesn't build in the blender.
If you would like to speed this up and cook over the stove: Add 2 tablespoons of olive oil to a large saucepan and sauté the onions over medium heat until they are translucent. Add in the garlic and cook for 2 additional minutes. Add in the tomatoes and chicken broth to the pot and cook for 20 minutes. Add in the basil and then blend the soup. Add in the cream and stir to combine. Cook for an additional 5 minutes over medium heat. Top with parmesan cheese and enjoy!
Hot or Chilled Ginger and Turmeric Spiced Spring Carrot Soup Recipe
Serves: 4 to 6
20 min Prep Time
25 min Cook Time
- 2 Tablespoons coconut oil
- 2 to 3 small green onions, white and light green parts only, cleaned and chopped
- 1 or 2 cloves of garlic, minced
- 1-inch piece of ginger, peeled and grated
- A pinch of red pepper flakes
- 1 ½ pounds young carrots, sliced 1/2 inch thick
- 1 tsp fine sea salt
- ¼ tsp ground cinnamon
- 1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
- Freshly ground pepper to taste
- 4 cups (1 quart) filtered water
- ¼ cup plain yogurt or full fat coconut milk for serving
- Chopped flat leaf parsley or carrot fronds for garnish
- Melt coconut oil in a medium saucepan over medium heat. Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not brown or develop color.
- Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
- Puree soup in batches in a high-speed blender or Immersion Blender (recommended: https://amzn.to/2NntjfY )
- If serving cold, chill soup for at least 3-4 hours or overnight.
- Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds and a pinch of additional salt and freshly ground pepper if desired.
Notes: Gluten-Free, Grain-Free, Paleo, Vegan (use coconut milk instead of yogurt to finish the soup)
Pumpkin and Chorizo Soup
- 1 Tbsp Extra Virgin Olive Oil
- 1 whole Onion, diced
- 4 clove Garlic, minced
- 1 tsp Marjoram
- 1 tsp dried Oregano
- 1/2 tsp Cumin
- 30 oz Pumpkin Puree
- 3 cup Free Range, Low Sodium) Chicken Broth (Organic
- 1/2 lb Chorizo, ground
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Cilantro, chopped
- Warm the olive oil in a large, deep skillet or Dutch oven on medium heat for one minute. Add the onion and sauté until translucent, about 6 minutes. Add the garlic and spices and sauté until aromatic, about 30 seconds.
- Add the pumpkin puree and chicken broth, stirring to combine. Bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes to allow flavors to marry.
- As the soup simmers, sauté the chorizo in a separate pan over medium heat until cooked through, about 5 minutes, then set aside.
- Blend the soup until smooth and return to the skillet (alternatively, use an immersion blender). It should be thick but not overly so (think tomato or split pea soup) u2013 if itu2019s too thick, add a little water.
- Stir in almost of the chorizo, then season to taste. Divide the soup into 4 bowls and scatter with chopped cilantro and the reserved chorizo, then serve.