There is nothing better when the weather becomes chilly then a nice bowl of soup. At our house we eat soup, chili or stew at least once a week when the temperatures dip. Below are a few quick and easy soups to take the chill off. All these soups serve 4.
Jenn’s Tomato Soup Base
12 Roma tomatoes cut in half
1 medium onion sliced
6 cloves of garlic
2 tablespoons olive oil
Salt and pepper to taste.
2 cup vegetable broth
1. In a large glass baking pan place tomatoes, onions and garlic add salt and pepper then drizzle with oil and mix. Roast in oven at 375 degrees for one hour stirring every fifteen minutes.
2. Remove from oven and add to blender and blend until smooth. Pour into a sauce pan and add the amount of broth until the soup is the consistency you desire. Let simmer for ten minutes. Top with cheesy croutons or serve with grilled cheese.
Modifications:
Three pepper soup
Jenn’s Tomato Soup Base Plus:
1 yellow pepper sliced
1 poblano pepper sliced
1-2 jalapenos sliced
Follow as above
Tomato Basil soup
Jenn’s Tomato Soup Base Plus:
Two bunches of fresh basil.
Roast tomatoes with 1 and half bunches of the basil before blending. The remaining basil can be chopped and added with the broth when simmering or placed on top when serving.
Quick and Easy Cream of Portabella Mushroom soup
1 pint sliced portabella mushrooms
2 cloves garlic minced
1 tbsp onion powder
Salt and pepper to taste
3 cups of vegetable or chicken broth
1 cup half and half
3 tbsp flour
2 Tbsp olive oil
1. In a medium sauce pan on medium heat sauté mushrooms with garlic, onion power and olive oil add salt and pepper to taste
2. Once mushrooms are to the desire doneness pour in broth. Add flour to half and half and blend well before adding to the broth mixture. Stir until soup begins to thicken. Serve with crusty bread.
Rosemary Vegetable Soup
2 carrots chopped
4 stalks celery chopped
1 medium onion chopped
2 yellow skinned potatoes washed and chopped skins left on
1 pint grape tomatoes washed and cut in half
3 cups vegetable stock
Salt and pepper to taste
2 cloves garlic minced
4 large sprigss of rosemary cleaned but left whole.
2 tbsp olive oil
1. In a large pot sauté garlic, onions and celery in olive oil on medium heat. Add carrots and potatoes and salt and pepper to taste. Cook for about 10 minutes then add tomatoes.
2. Pour in stock and stir reduce heat to a simmer and add rosemary sprigs, I float them on top. Simmer for about an hour, stirring occasionally check your seasoning level add salt and pepper if needed. Remove rosemary sprigs it’s okay if some of the leaves fall off. Serve with fresh bread.
