Creamy Tomato Soup

One of my friends that I have worked with gave me a tomato soup recipe many years ago.  It had butter, milk and chicken broth which I no longer use. So I changed a few things and veganized the recipe!!  So if you have extra tomatoes, this is a great tomato soup recipe!!

Creamy Tomato Soup

6 red tomatoes....a little bigger than baseball size
1 tsp. vegan Better Thank Bouillon chicken
1/4 tsp. baking soda
1/2 c. soy creamer 1/4 c. reserved
2 1/2 c. soy milk
1 tsp. onion powder
1 tsp. garlic powder
2 TBSP. flour or cornstarch
1 tsp. fresh dill (optional)

-Skin and chop tomatoes, savings 1 c. of the tomato juice. I usually do this in a strainer inside a larger bowl.  See note below about skinning tomatoes.
-In a large saucepan, stir chopped tomatoes and the 1 c. of tomato juice. Add the bouillon and simmer for 5 minutes.
-Turn off the heat and run the tomatoes in a blender until smooth or you can pulse the blender and leave it a little chunky if desired. Be careful not to let the lid explode due to the steam. Return back to pot and add the baking soda. Stir until dissolved.
-Turn the heat on low and stir in the 1/4 c. creamer, soy milk, garlic powder and onion powder.
-In a small bowl, combine the remaining 1/4 c. creamer and the flour or cornstarch.
-Slowly stir adding the flour mixture into the soup. Stir until thicken. Turn off heat.
-Add the chopped dill.

Serve it up with your favorite crusty bread or crackers and enjoy!


NOTE:  To remove the skin off of tomatoes, boil a large pot of water. Put the tomatoes in the boiling pot of water. After a few minutes, the tomato skin starts to split. Take out tomatoes and slightly cool. Peel the skins off and discard.

Not just Asparagus Soup

There's more than just asparagus in this soup....why not add carrots and potatoes too! 

Not Just Asparagus Soup

1 lb or 1 bunch asparagus

1 c. shredded or diced carrots

2 gold potatoes, diced

3 green onions, whites & greens chopped

1/4 c. soy creamer

1/2 c. vegetable broth

1 garlic clove

1-1/2 c. reserved cooking water

few dashes of nutmeg

salt & pepper to taste

-Snap off the woody part on the asparagus and discard. Remove the tops and set aside. Cut the rest remaining asparagus into 1" pieces.

-Bring a pot of water to a boil. Add the asparagus and low boil for approx. 5 minutes.

-Add the carrots and potatoes. Boil until potatoes are fork tender.

-Add the asparagus tips and boil 1 more minute.

-Drain, reserving 1-1/2 c. water.

-In a blender, add the vegetables, green onions, soy creamer, veggie broth, garlic, 1 c.of reserved water and nutmeg.

-Blend until smooth. Add more reserved water or broth if you want a thinner soup.

-Season with salt and pepper and serve!

Soup-De-Do

The name of the soup was inspired by my daughter!

Soup-De-Do

3 c. water
1 large onion, chopped (approx. 2 cups)
4 celery stalks, sliced (approx 1 cup)
1 large bay leaf
1 large red potato, diced
1 15-oz. can chickpeas, rinsed & drained
1 c. elbow quinoa pasta
1 TBSP. chives, chopped (optional)
3 tsp. ground sage (not the powder type)
1 1/2 tsp. thyme
1/2 tsp. marjoram
1 c. non-dairy creamer (I use soy) or non-dairy milk
2 TBSP. cornstarch, or another thickener
2 green onions, whites & greens chopped

-In a large pot add the water, onion, celery and bay leaf. Bring to a boil. Turn down and simmer for 3-5 minutes.
-Add the potatoes and chickpeas.Simmer for 5 more minutes.
-Stir in the pasta and cook until pasta is al dente.
-Add the chives, sage, thyme, and marjoram.
-In a small bowl, whisk together the creamer and cornstarch. Slowly stir in the soup.
-Simmer until soup thickens, approx.3 minutes.
-Stir in green onions.

The longer the soup sits, the more flavorful it becomes!

Butternut Squash Ginger Soup

Who wants squash soup on a cold and chilly night? Serve this soup with your favorite sandwich!

Butternut Squash Ginger Soup

3 lb. butternut squash
1 large leek
1 c. veggie broth
1/2 c. soy creamer or any other non-dairy creamer
2 tsp. fresh grated ginger
1 TBSP. pure maple syrup
1/2 tsp. extra fine sea salt
1/4 tsp. nutmeg

Preheat oven to 400 degrees.

-Line the bottom of a large jellyroll pan with water. (or another pan with edges)
-Cut the squash lengthwise. Scoop out the seeds.
-Lay the squash face down on prepared pan. Cover with tin foil.
-Bake for 1 hour or until the squash is soft when pierced.
-Cool down until you're able to handle. Scoop the squash and put in a blender

Meanwhile...
-Take the root off the leek. Thinly slice the white part to partial green of the leek.
-In a medium saucepan, saute the leek in 1/4 c. broth until tender.
-In a blender add the leeks and remaining ingredients along with the squash.
-Blend until smooth.
(If you want the soup thinner, add more veggie broth or creamer.)

Enjoy!

Split Pea Soup

Chilly nights deserve some soup!

Split Pea Soup

3 1/4 c. water.
1 1/2 c. dried split peas
1 1/2 c. diced carrots
2 celery stalks, diced
1/2 of a large onion, chopped
2 garlic cloves, minced
2 large bay leafs
1/4 c. water
1 TBSP. cornstarch
salt & pepper for taste

-Combine all ingredients down to the bay leafs in a large saucepan.
-Bring to boil. Turn down and simmer for 30-40 minutes, until veggies are soft, stirring every so often.
-Take out approx. 2 cups and put into blender. ..(read note) Run until smooth.
NOTE: Mixture will be very hot. Cover blender with towel and not the lid. Otherwise steam will pop off the lid and soup will be everywhere. (from experience)
-Pour mixture back into the saucepan.
-Combine 1/4 c. water and the cornstarch in a small bowl. Stir into the soup mixture.
-Bring to a slow boil until it starts thickening up. Turn off heat.
-Season with salt and pepper.

Italian Bean & Zucchini Tomato Soup

Sometimes you just want to make something quick and easy. This recipe is very simple!  A good way to use up zucchini!  HINT:  For my little girl, I squirted in a little ketchup in her bow!

Italian Bean & Zucchini Tomato Soup

1 16-oz can dark red kidney beans, drained & rinsed
1 16-oz can cannellini beans, drained & rinsed
1 16-oz can Italian tomatoes
2 c. diced zucchini
1/2 c. whole wheat small elbow pasta (quinoa pasta works well too)
2 c. veggie broth
2 TBSP. chopped fresh basil (optional)

-In a medium saucepan, combine all ingredients. Bring to boil.
-Reduce heat and simmer until pasta is cooked.
-Turn off heat
-Stir in fresh basil if desired.

Enjoy!

Thick & Hearty Vegetable Barley Soup

I know it's summer but I just don't like turning on my stove. My house heats up and it takes many hours to cool back down! That's why today I make Vegetable Barley Soup! It's easy and it's made on the stove top!

Thick & Hearty Vegetable Barley Soup

1 small onion, diced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1 14.5-oz. can diced fire roasted tomatoes, undrained
2 c. water or veggie broth
1 bay leaf
4 fresh sweet basil leafs, rolled together and thinly sliced or 1/2 tsp. dry basil
1 c. quick cooking pearled barley
salt & pepper (optional)

-In a large pot, put a thin layer of water or broth. Add the onions and celery.
-Cook the onions & celery on medium heat for 10 minutes, stirring occasionally.
-Add the garlic and cook for 1 minute more.
-Add the tomatoes, water or broth, bay leaf , basil and barley. Stir and bring to boil.
-Reduce heat and simmer for 15-20 minutes.
-Turn off heat.
-Add salt and pepper to taste.

The longer this soup sets...the tastier it gets.

Red Pepper & Broccoli "cheese" Soup!

Since I converted, I miss some cheese dishes...as in broccoli cheese soup. Here is my version that satisfied me during the "CRAVING" moment.

Red Pepper & Broccoli "cheese" Soup
Makes 2 servings or 1 good serving!

1/2 of a onion, chopped
1 c. seeded & chopped red bell pepper
1 garlic clove chopped
1 TBSP tahini (ground sesame seeds)
1/2 c. nutritional yeast
1/4 c. water
1/4 tsp. salt
3 c. fresh cut broccoli
2 good dashes of smoked paprika

-In a saucepan, add a thin layer of water. Add the onion and red bell pepper. Cook on low for 2 minutes. Add garlic and cook 1 more minute stirring frequently.
-Put the onion, pepper and garlic mixture in a blender. Add tahini, nutritional yeast, water and salt. Blend until smooth. (NOTE: mixture will be hot. Make sure you put a towel over the blender opening instead of the lid. Otherwise the heat will pop the lid off and explode! )
-Add the blended mixture back to pan and add the broccoli. Simmer for a few minutes.
-Put the "cheese" sauce and broccoli mixture back into blender and pulse a few times until broccoli has broken up. (NOTE: mixture will be hot. Make sure you put a towel over the blender opening instead of the lid. Otherwise the heat will pop the lid off and explode! )
-Add back to pan and cook for a few more minutes.

--SERVE--
Can top with diced pepper, crackers or whatever you like on soups!

Edamame Soup

Just a few simple ingredients and you dinner! It's so easy and simple...this could be a "emergency" meal.
Note: If you like, add more carrots or another potato.

Edamame Soup

1 leek greens removed, rinsed well and chopped
3 medium carrots peeled & sliced
1 medium potato scrubbed & diced
1 10 oz bag frozen shelled edamame
1 32 oz carton of veggie broth
salt & pepper to taste

In a medium sauce pan, line the bottom with a thin layer or water. Simmer the leeks for 3 minutes. Add the remaining ingredients. Bring to a boil and turn down to simmer for 15-20 minutes. Turn off heat and take a potato masher and mash half the soup or blend half the soup in a blender. This will make the soup richer. Season with salt and pepper.

Soybean are very adaptable, so they can be processed in a variety of different ways. Edamame, tofu, tempeh, soynuts, soy flour, soymilk, miso, and dried ready to eat.