1Dice all vegetables place in large soup pot or stock pot crush one clove of garlic add to mix drizzle with 1 to 2 tables spoons olive oil and simmer for 15 minutes. add salt and pepper lightly as more will be added later.Add broth and peeled and de-seeded tomatoes to pot simmer on medium for 30 minutes.
2After 30 minutes turn off heat. Now at this point you can use an emersion blender or you can remove the vegetables and stock and run them through a blender. You want to puree’ all the ingredients at this point. Once finished use a spatula and run the puree thru a mesh seive over a soup pot to catch the broth. Do not worry if some thicker puree’ passes through. heat with a low to medium heat flavor to taste with salt and pepper.
3For the baby crouton’s brush the bread with butter and season with salt and pepper if desired. heat on a sheet pan at 400 till toasted. remove from sheet pan and allow to cool. Laddle hot soup into bowl’s pors fresh cream into center about 2 tablespoons. Garnish with a small fresh basil leaf and baby crouton’s.
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.
This simple cold-weather soup is an easy go-to when you crave comfort—creamy and full of body, yet not as heavy as other dairy-based soups. The golden color of the broth comes from the sautéed onion and carrot.
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.
This easy lentil soup is healthy, filling, and delicious. It happens to be vegetarian, too, and is packed not only with tender yet toothsome lentils, but carrot, celery, onion, spinach, and tomato. A little bay leaf, fresh thyme, and a splash of red wine or sherry vinegar perks everything up. Perfect with a loaf of good, crusty bread! Read more.