Soups

Tomato-Basil Cream Soup

Summary

Yield
6 cups
SourceSharon Hammond, Main Library (2005)
Prep time1 hour, 5 minutes
Cooking time20 minutes
Total time1 hour, 25 minutes

Ingredients

4
shallots (diced)
1⁄2 lb
leeks (rinsed carefully and chopped)
1
celery stalk (chopped)
2 clv
garlic (or 3) (pressed or 3 cloves)
2 T
oil
2 cn
Italian-style tomatoes, undrained and chopped (14 1/2 oz.)
1 T
dried basil
2 cn
chicken broth (14 1/2 oz.)
1⁄4 t
salt
1 c
whipping cream
 
Croutons
 
mozzarella cheese, shredded

Instructions

Cook first 4 ingredients in hot oil in a Dutch oven over low heat for 10-12 min. or until tender (do not brown). Add tomatoes and basil; cook over medium heat, stirring occasionally, for 10 min. Add broth and salt; bring to a boil. Reduce heat, and simmer, stirring occasionally for 1 hour. Cool.

Process mixture in a food processor or blender until smooth, stopping once to scrape down sides. Transfer to a saucepan and stir in whipping cream; cook, stirring constantly, until heated (do not boil). Garnish with croutons and cheese. 

Pasta Roma Soup

Summary

Yield
4 Servings
SourceChristine Minx (2001)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 cn
garbanzo beans (16-oz can, drained)
1⁄4 c
olive oil
3⁄4 c
onions (diced)
1 c
celery (diced)
1 t
garlic (minced)
1 c
carrots (julienned)
1 1⁄2 c
canned tomatoes (drained and diced)
1 q
chicken broth
1⁄2 t
black pepper
1⁄8 t
dried rosemary
2 T
fresh parsley (chopped)
3⁄4 c
miniature pasta (elbows or similar size)

Instructions

Put beans in food processor or blender; process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic; sauté for 5 minutes on medium heat. Add remaining ingredients, except pasta, and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 20 minutes. While soup is simmering, cook pasta according to package directions. Add pasta to finished soup and serve immediately. Makes 4 to 6 servings. Variations: Add chopped cooked bacon and chopped zucchini when sautéing vegetables.

Melon Gazpacho Soup

Summary

Yield
8 Servings
SourceFirst Community Village (2008)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

4 c
honeydew melon (diced)
4 c
cantaloupe (diced)
1
cucumber (peeled, seeded and diced)
1 c
red onion (diced)
1 c
celery (diced)
1
red bell pepper (seeded and small diced)
1
yellow pepper (seeded and small diced)
1⁄2 c
lemon juice
1⁄4 c
white wine
1⁄4 c
red wine vinegar
1⁄4 c
basil (chopped)

Instructions

Mix melons, pureé half of melon mixture. Mix all other ingredients together in the pureéd mixture. Serve cold.

Italian Pork Soup

Summary

Yield
4 Servings
SourceSusan Roberts (1988)
Prep time20 minutes
Cooking time2 hours
Total time2 hours, 20 minutes

Ingredients

1 1⁄4 lb
boneless pork shoulder (up to 1 1/2 lb, cut into 3/4-inch pieces)
2 clv
garlic (minced)
1
onion (large, diced)
1 T
vegetable oil
1 t
Italian seasonings
1 t
salt
1⁄2 t
dried basil leaves
1⁄2 t
fennel seed
1⁄2 t
pepper
1 cn
tomatoes (16-oz, broken up)
2 c
water
1
green pepper (medium, diced)
1
zucchini (small, thinly sliced)
1⁄4 c
small pasta (bows, elbow macaroni or shells)
 
Parmesan cheese (grated)

Instructions

Brown pork pieces with onion and garlic in oil in Dutch oven. Pour off drippings. Sprinkle Italian seasonings, salt, basil, fennel and pepper over pork. Add tomatoes and water. Cover tightly and simmer 1 hour. Add green pepper, zucchini and pasta to pork. Increase heat to medium-low and continue cooking, covered, 30 minutes, or until vegetables and pasta are done. Serve with cheese.

Tortilla Soup

Summary

Yield
8 Servings
SourceTerri McKeown (2003)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 cn
Italian tomatoes with juices (14.5-oz. can)
3 T
vegetable oil (plus additional for frying)
1
skinless, boneless chicken breasts, halved
1
onion (medium, chopped)
3 clv
garlic (minced)
2 t
chili powder
2 t
cumin
6 c
chicken stock or broth
1 T
tomato paste
1 cn
mild green chilies (4-oz. can, drained and chopped)
1 T
seedless jalapeno peppers (about 2, or to taste, minced)
4
corn tortillas (cut into ¼-inch wide strips)
2 T
cilantro (chopped, optional)
 
Salt and pepper
2 T
Parmesan cheese (grated, optional)

Instructions

In a food processor or blender, purée tomatoes in their juices. In large (4-quart or larger) saucepan, heat 2 tablespoons oil over medium heat. Add chicken and cook 3 minutes on each side. Transfer chicken to a plate. Add and heat remaining 1 tablespoon oil. Add onion and cook, stirring frequently, until golden. Add garlic, chili powder and cumin. Cook, stirring frequently, for 1 minute. Add chicken stock, puréed tomatoes, tomato paste, chilies and jalapeños. Return chicken to saucepan, bring to boil. Reduce heat, cover and simmer 20 to 30 minutes. Transfer chicken to cutting board, cut into bite-sized pieces and return to saucepan. Continue simmering, uncovered, until ready to serve. In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Add tortilla strips in batches and cook, stirring frequently, until crisp, 1 to 2 minutes. Transfer tortilla strips to paper towel to drain. Skim the surface of the soup and season with salt and pepper to taste. Divide tortillas among 4 soup bowls and ladle soup over tortillas. Sprinkle with chopped cilantro and Parmesan cheese.

Peasant on the Lane's Broccoli & Mushroom Chowder

Summary

Yield
12 Servings
SourceJackee McKnight (1997)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 lb
broccoli (fresh or frozen)
8 oz
mushrooms (fresh)
8 oz
butter
1 c
flour
1 q
chicken broth/stock
1 q
half & half
1 t
salt
1⁄4 t
white pepper
1⁄4 t
tarragon (crushed)

Instructions

Cut broccoli into 1/2 inch cubes and slice mushrooms. Steam both vegetables using 1/2 cup of water; reserve all juices. Make a roux by melting butter, adding flour and cooking for about 4 minutes. Add reserved stock, liquid and half & half and bring to a boil. Add steamed broccoli and mushrooms and cook until heated through. Yield: approximately 3 quarts.

Pasta Cici

Summary

Yield
4 Servings
SourceJen Lawson, Main Library (2005)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

4 clv
fresh garlic (minced)
2 T
extra virgin olive oil
1
potato, medium (peeled and diced)
1 cn
can whole peeled tomatoes (NOT diced or crushed) (28 oz.)
1 q
water
1 cn
chick peas, drained
1 c
dried acine de pepe or other very small pasta (orzo or stars, for example)
 
salt
 
pepper
 
Peccorino Romano cheese (freshly grated, to garnish (optional))
 
basil

Instructions

Sauté the garlic in olive oil in a saucepan. Add the potato and sauté til edges are slightly browned. Dice the tomatoes over the saucepan. If you like a richer broth you can add some of the juice that the tomatoes come in.

After about 5 minutes add the water. Bring to a boil. When the potatoes are almost tender, add the chick peas, basil, salt and pepper.

Separately cook and drain the pasta. Undercook pasta by about 1 minute. When the rest of the soup is ready, add the drained pasta. Garnish with finely grated Peccorino Romano. 

Tortellini & Vegetable Soup

Summary

Yield
4 Servings
SourceBonnie DeWitt (1998)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1⁄4 c
wild rice
 
nonstick spray coating
1 c
onions (chopped)
1⁄2 c
celery (thinly sliced)
1 clv
garlic (minced)
6 1⁄2 c
water*
2 t
instant vegetable bouillon granules
1 t
dried oregano (crushed)
1⁄2 t
dried marjoram (crushed)
1⁄8 t
pepper
1
bay leaf
1 pk
refrigerated cheese tortellini (9-oz)
2 c
broccoli flowerets (chopped)
2 T
snipped dried tomato (not oil-packed)

Instructions

Rinse wild rice in a strainer under cold running water about 1 minute. Drain; set aside. Spray a large saucepan with nonstick coating. Preheat over medium-high heat. Add the onions, celery and garlic. Cook, covered, for 3 to 4 minutes, or until vegetables are crisp-tender, stirring once or twice. Carefully stir in wild rice, water, bouillon granules, oregano, marjoram, pepper and bay leaf. Bring to a boil, reduce heat. Cover and simmer about 35 minutes, or until rice is nearly tender. Discard bay leaf. Add tortellini, broccoli and dried tomato. Return to a boil; reduce heat. Cook, uncovered, for 5 to 6 minutes more, or until tortellini and broccoli are just tender. To serve, ladle soup into bowls. *May substitute 6 1/2 cups vegetable stock for water and bouillon granules.

From Better Homes and Gardens Low-Fat and Luscious Vegetarian

Zesty Squash Soup

Summary

Yield
6 Servings
SourceSusan Lense (2003)
Prep time1 hour
Cooking time30 minutes
Total time1 hour, 30 minutes

Ingredients

1
butternut squash (large)
1
squash (acorn or winter)
1 pt
sour cream (lowfat)
1 pt
half & half
1 q
apple cider (or less)
1⁄2 t
cumin (or to taste)
1⁄2 t
dried jalapeno pepper (or other hot pepper to taste)
 
Chicken or vegetable broth
 
salt

Instructions

Reduce the apple cider until flavor is concentrated. Set aside. Bake or microwave both squashes. Cool and remove seeds and peelings. In a large saucepan, mash the squash as you would potatoes. Gradually blend in sour cream, diluting with half & half. (Low fat milk can be used instead.) Mix in cumin, pepper and reduced cider. Add broth until the soup reaches desired consistency. Salt to taste.

Cheddar Vegetable Soup

Summary

Yield
6 Servings
SourceSally Blue (1991)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

1⁄4 c
vegetable oil
1
red bell pepper (large, cut into 1/4-inch strips)
2
boiling potatoes (about 1 lb)
2
zucchini (about 1 lb, scrubbed, halved lengthwise and cut crosswise into ½-inch slices)
1 pk
frozen corn (10-oz, thawed)
1⁄3 c
all-purpose flour
4 c
chicken broth
2 c
milk
1⁄8 t
cayenne or to taste
10 oz
extra-sharp cheddar (grated, about 3 1/2 c)
1
onion (large, chopped)

Instructions

In a heavy kettle, cook the onion in the oil over moderately low heat, stirring until it is softened. Stir in the bell pepper and the potatoes (peeled and cut into 1/2-inch cubes). Add the zucchini and the corn and cook the mixture, stirring for 3 minutes. Add the flour and cook the mixture, stirring, for 3 minutes. Add the broth in a stream, stirring, and stir in the milk, the cayenne, the salt and black pepper to taste. Bring the mixture to a boil and simmer it, uncovered, stirring occasionally, until it is thickened. Add the cheddar in 5 batches, stirring after each additional until it is melted, but do not let the soup come to a boil or the cheese will separate. Makes about 11 cups, serving 6 to 8.

Recipe taken from Gourmet magazine, March 1989.

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