Chicken in coconut milk soup

 

Hot & Sour prawn soup

 

Mom's Recipe - Onion Soup

1 big onion
beef broth
Marjoram
Basil
Butter
Simmer for 2 hours. Serve with cheese and coutons.

Lentil Soup - Slow Cooker

Roasted Tomato & Basil Soup

• 
  
• 3 lbs tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tbsp olive oil
• 1 tbsp salt
• 1 1/2 tsp ground black pepper
• 1 chopped yellow onion
• 6 garlic cloves, minced
• 2 tbsp butter
• sprinkle of Cayenne
• 1 can of crushed tomatoes
• 4 cups fresh basil leaves, packed (I couldn't find that much basil)
• 1 tsp fresh thyme leaves
• 3 cups chicken stock
• 3/4 cup fat free cottage cheese, blended till smooth

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and cayenne for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Blend up and stir in cottage cheese. Serve with  dollop of sour cream. 

Recipe adapted from The Barefoot Contessa

Tomato, Leek & Sweet Potato Soup

Tonight I had a hankering without a recipe. And you know that those must be honoured so...

1 tbsp butter
1 small leek, green only
crushed garlic
1/2 large sweet potato
4 small tomatoes, seeded and diced
some chicken or veg broth
1 small can tomato paste
2 1/2 tbsp fat free cream cheese

Cook the leeks and garlic in the butter until it smells fabulous. Add tomatoes & sweet potatoes. I added some rosemary and basil at this point too. Add stock. Let boil until potatoes are tender. Let cool slightly and then blend up in batches. Return to pot and add cream cheese and tomato paste.
Serve with dollop of sour cream, salt and pepper and freshly grated parmesan cheese.

I love what can be whipped up with what's in my fridge!

Carrot Cauliflower Soup

1-Medium potato diced
4 medium carrots diced
1 cup chopped onion
1 small head of cauliflower, cut up
2 cups water
4 tsp chicken bouillon powder
1 tsp. beef bouillon powder
1 tsp. prepared mustard
1/2 tsp ground nutmeg
1 tsp salt
1/4 tsp. pepper
1 cup medium cheddar cheese
3 tbsp. sherry (or alcohol free sherry)

Combine first 5 ingredients in a saucepan, Cook until veggies are done. DO NOT DRAIN. Stir in next 8 ingredients. Pour into LARGE bowl. In 3 or 4 batches puree in food processer or blender. Return to saucepan. Add sherry. Heat until very hot. Makes generous 7 cups of soup. 

From Cooking Cache

Cream of Potato & Cauliflower Soup

1 onion, diced
1 cup cauliflower, chopped
2  large potatoes, diced
2 cloves garlic, pressed
1/4 cup white dry white wine
1/4 cup milk or cream
1/4 cup parmesan cheese, shredded
4 cups vegetable stock
2 tbsp butter
2 tbsp fresh herbs such as sage, thyme, rosemary, oregano, parsley...

Melt butter in a large pot over medium heat.
Add onion, garlic, potatoes and cauliflower and sauté for about 5 minutes
Add stock, wine and herbs and bring to a boil. 
Reduce heat and simmer, covered, for 30 minutes or until the potatoes are very tender.
Purée the soup in a blender or food processor or directly in the pot if using a hand immersion blender.
Return the soup to the pot and stir in the milk or cream.
Salt and pepper to taste, top with parmesan cheese and serve immediately.


From Herbalicious website

Potato Leek Soup

2 Tbsp olive oil
4 large leeks, white parts only cut into slices
2 lbs baking potatoes, peeled and cubed
5 Cups water
1 tsp salt
1/2 tsp black pepper
1 tub cream cheese
1/2 cup milk
6 slices bacon, cooked and crumbled

heat oil in Dutch oven on med heat. Add leeks, cook 5 min or until tender, stirring occasionally. Add potatoes, water salt and pepper, cover. Bring to boil, simmer on med-low heat 15-20 minutes or until potatoes are tender. Cool 10 min.
Blend leek mixture, in batches, in blender until smooth. Return to pan. Add cream cheese, a tablespoon at a time, cook on med heat until completely melted and mixture is well blended, stirring constantly.
Add milk, cook 2-3 min or until heated through, stirring occasionally. Top with bacon.

- from Kraft Foods What's Cooking

I also added rosemary and shredded cheese on top. Very creamy and delicious!