I have decided that a significant thing I can do to eat healthily is make my own soup.
I have decided that a significant thing I can do to eat healthily is make my own soup. Soup in a can is super convenient, but I can't believe how much sodium is in even "healthy" brands. Bizarrely, making soup without added salt at home is super tasty, but low sodium canned soups are hit or miss.
One of my favorite soups is tomato soup, but I have had terrible luck at finding a recipe that made soup I liked. Do any of you have a good recipe for tomato soup that you really like?
Also, may I request your garlic soup recipe, Maggie Brazeau?
One of my favorite soups is tomato soup, but I have had terrible luck at finding a recipe that made soup I liked. Do any of you have a good recipe for tomato soup that you really like?
Also, may I request your garlic soup recipe, Maggie Brazeau?
You don't happen to have a tried and true tomato soup recipe, do you Jessica Musinski?
ReplyDeleteI don't. I did do a roasted tomato soup which added some interesting flavor but I haven't found one that I'm totally in love with.
ReplyDeleteI did make carrot lentil and smoky black bean soups yesterday that are very tasty.
INGREDIENTS
ReplyDelete1/4cup extra virgin olive oil, plus more for drizzling1medium onion, chopped medium (about 1 cup)3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)pinch hot red pepper flakes (optional)1bay leaf2(28-ounce) cans whole tomatoes packed in juice1tablespoon brown sugar3large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces2cups low-sodium chicken broth2tablespoons brandy (optional)Salt and ground black pepper1/4cup chopped fresh chives
INSTRUCTIONS
1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
(That's America's Test kitchen's creamless Creamy tomato soup. Might be good for something.)
ReplyDeleteHey, it's got brandy in it. ;) Whose black bean did you use? It's one of the ones I want to get to, but like the green split pea, I am exploring my available meat options before proceeding. I may try the peameal bacon I can get from the source around here. Although it isn't smoked, it's very meaty.
ReplyDeleteMine is from Bittman, it's vegetarian (or can be aside from the chicken stock)
ReplyDeleteHuh, doesn't use pig for flavor. I will have to check that out.
ReplyDeleteIt's quick: 2 T neutral oil
ReplyDelete1 large/2 medium onions, chopped
1 T minced garlic
1 T chili powder
1 chipotle chile (dried or canned in adobo)
3 c cooked black beans, drained
4 c chicken stock
Lime juice/cilantro/sour cream optional
Cook onions in oil. Stir in garlic and chili powder and cook for an additional minute. Add chipotle chile, beans, stock, salt and pepper. Bring soup to a boil, reduce and simmer for 10 minutes. Remove from the heat and puree some of the soup.
Sounds easy!
ReplyDelete