Cream of Tomato Soup

I have fond memories of making PB & J sandwiches and hot creamy Tomato Soup when I was a child when I went home for lunch.

Since my mom was a working mom, I had to make my own lunches when I walked home for lunch with my girlfriends.  When I think back, I lived about 20min walking distance from my school and I used to trek home and back just for lunch! Unheard of today and certainly not at the age of 10!

Campbell's soup and a sandwich were the fastest and easiest meals to make and off I went back to school warm, with a full tummy and just in time for the bell!

When I started having an interest in cooking, from an early age, this was one of the dishes I taught myself how to make after having mastered how to make a white sauce and roux. Known today as a bechamel.

It tastes so close to the canned version that when I serve this to guests they actually think I am serving them canned soup!

How about that for acclaim... 

 

2 tbsp EVOO

1 1/2 tbsp flour

3 cups milk or non dairy unsweetened beverage (soy, almond)

5 cups tomato juice or vegetable juice (which is tangier)

1 small onion, peeled chopped

salt & pepper to taste

 

In a large preheated pot add oil, onions and a sprinkling of salt and cook on medium heat to soften the onions for 3minutes.  Add the flour and stir into the mixture.  It will clump and look messy, continue to stir "cooking" the flour mixture for 1 minute or so. This is called a roux.

 

Slowly add the milk, stirring continuously to incorporate into the flour mixture.  It will begin to thicken immediately.  Stir vigorously so mixture doesn't get lumps.  *If it creates lumps don't worry about it as you can puree it in a blender later*

 

Season mildly with salt & pepper and continue cooking the white sauce for 4-5min.

Add the tomato juice, stir to combine and continue cooking for 30min until the tomato colour deepens.  Skim off any foam that forms on top while cooking.

 

Puree in a blender if you would like a creamier texture.

Otherwise I like a bit of contrast of texture with the pieces of onion.

 

Serves 6-8 people

 

Enjoy with love!

 



Sweet Potato Pumpkin Soup

What a great way to get in some extra veggies without breaking the bank at the grocery store and a LOW CAL meal! Generally I make soup during the cold months once a week.  I prepare homemade chicken broth using all of the ends of veggies, like asparagus, stalks of broccoli, and the tips of fennel. These get repurposed and add flavour to my broth.  Omit the chicken and you could have veggie broth, ready to go for anything during the week! Making life and dinners easier. I had some pumpkin leftover from my Halloween decorations that I roasted and put in freezer bags, added a large sweet potato (yam) added my broth and in no time had a first course.

 

 

700ml chicken or vegetable broth

3 cups cooked pumpkin

1 large sweet potato (yam), peeled, cubed

1 small yellow onion, peeled, chopped

1 clove garlic, smashed, peel removed

1 bay leaf

1 tbsp EVOO

salt & pepper to taste

 

In a medium size pot, preheat the oil and tip in the onion & garlic.  Stir to coat add, a pinch of salt.  Cook for 3minutes to soften the onions. 

Add the sweet potatoes and continue cooking for another 3 min. Stirring occasionaly to prevent sticking.

 

Add pumpkin, bay leaf and broth. Turn up the heat to #8 and bring to a boil.

 



When the soup comes to a boil. Reduce heat to #5 or #6 and simmer for approx. 30min. until sweet potato is soft when pierced with a fork.

 

Taste for seasonings. Remove bay leaf. Ladle the mixture into a blender, do not add too much liquid as it may overflow.  Puree and pour back into pot.

 

Serving suggestion: swirl a tablespoon of original unsweetened yogourt on top for decoration.

 

Serves 4-5

 

Enjoy with love!



Roasted Garlic & Pepper Soup

I have always wanted to make Pepper Soup but it is not something that is familiar to my heritage.

So with peppers to spare I decided to be bold!

How hard could it be right?

Well it's so easy I don't know why I didn't think of it before.

It is smooth, hearty and great for lunch or as a starter for the middle of the week and impressive enough for weekend guests.

It's only a few ingredients low in fat and calories

You can't beat that!

 

 

1 roasted bulb of garlic, squeezed

1 leek, washed and sliced, white part only

2-3 yellow or orange peppers, cut and seeded

3 small potatoes (1 1/2 cup), peeled and quartered

1/3 cup white wine

3 cup broth (homemade would be best if not low sodium)

2 tbsp EVOO

Place bulb of garlic in a preheated 350F oven and bake until it becomes soft, approx. 30 min.  Allow to cool to the touch and squeeze out the pulp.  This can be made days in advance and refrigerated.

Preheat a medium sauce pot, add oil and leeks. Stir to cook and soften the leek.  Add cut peppers, potatoes  and cook until softened, approx another 10-15 min on medium high heat.  Stirring regularly.

Add garlic stir to mix then add wine continue cooking for another 5 min to evaporate alcohol.

Add broth and cook gently for 30min. or until potatoes are easily broken with a fork.

Puree in a blender and pour back into pot to ladle into dishes.  Taste for seasoning

 

Enjoy with love!

 

Serves 4

 

 



Turkey Pot Pie Soup

I just love soup!

It nourishes the tummy and the soul

It's a great start to any meal or it can be a light meal in itself.

I love this time of the year because I can only make this soup once or twice a year. 

I buy a huge turkey just so that I can make different meals with the leftovers.

This is my turkey vegetable soup that I make and invite my friends over to eat after the Holidays spent with the family.

Experiment and try any variety of vegetables that you like~

 

1 cooked turkey carcass, most of the meat removed

2-3 cups tomato juice

3 cups boiled cabbage*(I like to boil my cabbage separately so that is makes digestion easier)*

2 carrots, peeled, diced

1 celery rib, cleaned, diced

1 large onion, peeled, diced

1 bag of Cooking Greens Designer Blend

1/2 cup each lentils and chick peas, precooked and drained

1 potato, peeled, diced

1/2 cup rinsed rice

2 bay leaves

1/2 tsp rosemary, dried or fresh

1 zucchini

salt & pepper to taste

baguette

 

Place the turkey carcass into a large stockpot, add juice and fill with water to 3/4 full. Place on high and bring to a boil.  Reduce heat to a strong simmer #7.  Skim any foam that rises to the top.

 

As the broth continues to cook on low prepare all the vegetables by chopping and setting aside. Allow the broth to cook for 1 1/2hrs.

 

Remove the carcass onto a baking sheet and allow to cool. When cooled carefully pick off the softened meat and place back into the pot, discard the bones.

 

To the pot, add all of the remaining ingredients except the zucchini and cook on med. low for another hour until all vegetables and legumes are completely softened. Add salt and pepper to taste. Continue skimming soup when needed. 

Add the zucchini and cook for another 1/2hr. 

 

*If the soup reduces too much add more water and continue to cook

 

Thinly slice the baguette and toast the slices, 1 to 2 pieces per person. Toast until crisp, place on bottom of dish and ladle the soup ontop of the crisps to soften.

 

*I like to cook my cabbage and legumes first as this allows for easier digestion. If you do not have digestive problems cut fresh cabbage and cook inside the soup*

 

Enjoy with love.