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Fast & Easy Dinner: Tomato Bisque With Mozzarella Crostini

partysugar — Wed, 25 Nov 2009 09:00:09 -0800

When the weather outside is frightful, but the fire inside is delightful, there's nothing I crave more than a bowl of steaming hot soup. Tomato soup is the ultimate comfort soup and this rendition is super creamy, but not loaded with fattening ingredients.

In fact, there's no cream, milk, or half-and-half in this recipe; the rich, smooth texture comes from the addition of silken tofu. Sound intriguingly scrumptious? Wait until you read the recipe, after the break.

Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Soup's On: Roasted Vegetable Soup

partysugar — Mon, 19 Oct 2009 04:00:05 -0700

Now that you've made your own vegetable stock, you'll need a delectable vegetable soup recipe to put the stock to good use. This one is easy, hearty, and soothing. The technique to make this soup is similar to making the stock; it starts by roasting a bunch of vegetables in the oven. This concentrates the flavor and softens the texture of the veggies. While the ingredient list calls for tomatoes, leeks, garlic, and carrots, virtually any vegetables you have on hand will work: red peppers, onions, root vegetables, etc. To check out the simple yet satisfying recipe, please read more.

Roasted Vegetable Soup
From Martha Stewart

Ingredients

6 beefsteak tomatoes, halved and cored
2 leeks, white and pale-green parts cut into 1/2-inch pieces
2 carrots, cut into 1/4-inch pieces
4 cloves garlic
2 tablespoons olive oil
Coarse salt and ground pepper
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 cup chopped fresh basil

Directions

Preheat oven to 425 degrees.
In roasting pan, toss tomatoes with leeks, carrots, garlic, and oil. Season with salt and pepper. Roast in a single layer (tomato cut sides down) until tender, 1 hour.
Using tongs, peel off tomato skins.
In saucepan, bring vegetables, vegetable broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes.
In batches, puree in blender. Stir in basil.

Serves 4-6.

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Soup's On: Spicy Tomato and Blue Cheese Soup

partysugar — Wed, 23 Sep 2009 10:15:13 -0700

When I think of a deliciously comforting tomato soup recipe, the ingredients beer, blue cheese, and sriracha definitely do not come to mind. However, these out-of-the-ordinary elements are exactly why I knew I had to make this soup. Created by Iron Chef Michael Symon for Pilsner Urquell, the combination actually works - wonderfully well.

This soup is not your grandmother's tomato soup: While the rich flavor of tomatoes is most prominent, it has undertones of fizzy tanginess and pungent creaminess. The spicy sriracha adds a compelling and addictive heat to the velvety liquid. I so enjoyed this recipe that I have plans to make it again very soon. Don't be afraid of the odd ingredients. This soup is excellent! To look at the recipe, read more.

Spicy Tomato and Blue Cheese Soup
From Michael Symon

Ingredients

2 tablespoons olive oil
4 cloves sliced garlic
1 medium red onion, small dice
Salt to taste
1 tablespoon picked oregano
1 28-ounce can San Marzano tomatoes
1 bottle light beer (recommended: Pilsner Urquell)
¾ cup heavy cream
2 tablespoons sriracha sauce
½ cup buttermilk blue cheese

Directions

Heat the olive oil in a four-quart pot over medium heat.
When the oil is hot, add the onions and a three-fingered pinch of salt and sweat for two minutes. Add the garlic and continue to sweat for two more minutes.
Add the tomatoes and beer and bring to simmer.
Add the cream, sriracha sauce, and oregano and simmer for 45 minutes.
Pour the soup into a blender and add the blue cheese and blend until smooth, or add the blue cheese and with a hand blender, blend until smooth. Strain through a fine mesh strainer or chinois into a clean pot. Taste adjust the seasoning if necessary and reheat to serve.

Serves 4-6.

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Soups to Warm You Up This Fall

partysugar — Mon, 05 Oct 2009 06:50:12 -0700

When the weather is cold, there's nothing like a piping hot bowl of soup to warm the kitchen and the soul. I enjoy making soup on Sunday or Monday. Then I eat it for lunch all week long. There's an endless variety to soups; if you want something luxurious you can make a cream based soup. Likewise, when you're in the mood for a lighter meal, a soup chock full of hearty vegetables is ideal. To encourage you to make more soup, I've rounded up some of my favorite recipes.

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Chicken Noodle Soup Two Ways - Beginner and Expert

YumSugar — Wed, 18 Mar 2009 03:30:22 -0700

Every year, I try my hardest not to get sick during cold season, but inevitably I always do. This month, it hit me hard, and I spent a lot of time drinking lemon honey water. I craved mostly refrigerated Cuties and classic chicken noodle soup by the bucket. I keep two recipes handy: a super-easy one for me to make when I really only want to be in bed, and a ridiculously therapeutic one that's made from scratch. Warm yourself or a loved one with either soup when you read more.

Beginner Classic Chicken Noodle Soup
From Better Homes and Gardens

Ingredients

4-1/2 cups chicken broth
1 cup chopped onion (1 large)
1 cup sliced carrot (2 medium)
1 cup sliced celery (2 stalks)
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1 bay leaf
1-1/2 cups dried medium egg noodles
2 cups chopped cooked chicken

Directions

In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat.
Simmer, covered, for 5 minutes.
Stir in uncooked noodles. Return to boiling; reduce heat.
Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Discard bay leaf. Stir in chicken; heat through.

Makes 4 main dish servings.

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Expert Classic Chicken Noodle Soup
From Food and Wine

Ingredients

One 3-pound chicken, neck reserved
3 1/2 quarts water
4 carrots-2 coarsely chopped, 2 sliced 1/4 inch thick
4 celery ribs-2 coarsely chopped, 2 sliced 1/4 inch thick
1 unpeeled onion, quartered
1 large unpeeled garlic clove, smashed
1 teaspoon whole black peppercorns
1 large fresh bay leaf
6 parsley sprigs
2 thyme sprigs
Kosher salt
1/2 pound thin egg noodles
1/4 cup finely chopped flat-leaf parsley

Directions

In a stockpot, combine the chicken and neck, water, chopped carrots and celery, onion, garlic, peppercorns and herbs; bring to a boil.
Cover partially and simmer over low heat for 30 minutes.
Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut into 1/2-inch pieces and refrigerate.
Return the bones to the pot. Simmer for about 1 hour.
Strain the broth into a bowl and rinse out the pot. Return the broth to the pot and boil until reduced to 8 cups, 30 minutes. Season with salt.
Add the sliced carrots and celery to the broth, cover and simmer until just tender, 12 minutes.
In a saucepan of boiling salted water, cook the noodles; drain and cool under running water.
Add the noodles, chicken and parsley to the pot and bring to a simmer. Serve hot.

Serves 6.

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Reader Recipe: Vegetable and Red Lentil Soup

YumSugar — Tue, 23 Jan 2007 07:02:18 -0800

There's still a few days left in January, and that means there's still some time to celebrate National Soup Month! Today's soup comes from reader twinkle! Her Vegetable and Red Lentil Soup caught my eye and I have been dying to try it ever since I saw it.

To check out her recipe, read more

Recipe from twinkle

Ingredients:

2 Tbs mild curry paste
1 can crushed tomatoes
3 cups chicken stock
1 large carrot, chopped finely
2 trimmed celery sticks, chopped finely
1 medium size potato, chopped finely
1 large zucchini, chopped finely
3/4 cup red lentils
1/2 frozen peas
1/3 cup coconut milk
2 Tbs coarsely chopped cilantro

Method:
Cook curry paste in large heated saucepan, stirring until fragrant. Add undrained crushed tomatoes, stock, carrot, celery, potato and zucchini, bring to boil. Reduce heat; simmer, covered for 5 minutes.

Add lentils to soup mixture; return to boil. Reduce heat; simmer, uncovered for about 10 minutes or until lentils are just tender.

Add peas; return to a boil. Reduce heat and simmer uncovered until peas are just tender. Remove soup from heat; stir in coconut milk and cilantro.

Serves 6

Enjoy!

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Healthy Recipe: Hearty Veggie Pesto Soup

FitSugar — Sat, 10 Jan 2009 03:00:00 -0800

On the weekend, I love to cook up a big pot of soup, so I have leftovers for the next few days. Often, I just use whatever ingredients I have in the fridge. Here's one of my creative concoctions. I happened to have some extra pesto so I added it to my veggie soup, and now it's my new favorite recipe. It's just the thing to warm you up on a cold Winter's day. I used pre-made pesto, but if you're feeling adventurous, you can also make your own.

To see the recipe, just read more.

Hearty Veggie Pesto Soup
A variation of a recipe from The Gardener's Pantry

Ingredients

1 small onion, diced
1 leek, chopped (optional)
2 large garlic cloves, minced
2 tablespoons olive oil
6 cups vegetable broth
3 small potatoes, diced
1 carrot, chopped
1 celery stalk, chopped
1 cup green beans, cut in 3/4 inch pieces
1 medium zucchini, diced
2 Roma tomatoes, diced
1 can white beans
1 bay leaf
4 tablespoons pesto

Directions

In a pan, saute onion, leek, and garlic in olive oil for 10 minutes.
In a pot, heat the broth and bay leaf until boiling. Lower the heat to medium and add the onion and leek mixture. Also add the potatoes, celery, and carrots. Cook for 10 minutes. Lower the heat to simmer and add the zucchini, green beans, and tomatoes. Cook for another five minutes.
Then add the beans to the soup and the pesto. Mix well and take off heat. Allow to sit for five minutes before serving with warm bread.

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Do you have a recipe for a healthy soup? Then share it in the Lite'n it Up - Healthy Recipe Group and I might just post it here on the pages of FitSugar.

Reader Recipe: Light 'n' Tasty Soup

YumSugar — Tue, 29 Apr 2008 15:15:36 -0700

When I think of soup, I usually think of heavy, time-consuming recipes. You know, the sort of thing that sits on your stove all day building layers of flavor upon itself.

So when I saw TeamSugar member celebrity_soup's recipe in the Kitchen Goddess group, I was immediately intrigued. The soup is Nigella Lawson's "Light 'n' Tasty" soup, and it comes together in a few minutes. It's perfect for a quick lunch or a fast dinner. The best part is that it's also rather adaptable. Don't like bok choy? Replace it with broccoli. Don't have sprouts on hand? Just omit! To see the simple yet versatile recipe, read more.

Submitted by TeamSugar member celebrity_soup

Dinner For Two: Nigella's Noodle Soup
Nigella Lawson

Sundays are lazy days for me and this past Sunday I had to make a little something for dinner.
No leftovers from Saturday, awwww.
Not to worry I said, I'll whip up something quick and easy..and lets not forget delicious.
Now I don't know about you guys, but the first people that come to my mind are Rachael Ray and Nigella Lawson.
Nigella, music to my ears and a kitchen goddess, sounds good.
Instantly I found a video of her making a fantastic looking Noodle Soup, that I couldn't resist making!

Ingredients

6 ounces udon noodles (dried, from a packet)
3 cups chicken broth
1 teaspoon brown sugar
1 star anise
1 teaspoon minced ginger
2 tablespoons soy sauce
3/4 cup bean sprouts
1 cup chopped patty pans/zucchini
3/4 cup sliced shiitake mushrooms (I used button mushrooms)
2 heads baby bok choy, finely sliced (I used broccoli instead)

2 tablespoons freshly chopped cilantro leaves (optional)

Directions
Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)

When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.

Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

Serves 2

...and here's the video of the goddess cooking up this fab dish:

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Reader Recipe: Potato Soup

YumSugar — Tue, 25 Nov 2008 15:00:47 -0800

Soup is one of my favorite meals to enjoy year-round, so when I caught this shot of homemade bacon and potato soup, I started salivating. All Mansionmogul did was free-form this recipe, and I dreamt of a steaming hot bowl of this velvety, chunky soup sitting in front of me, the grated cheese topping already in a blissful state of melted gooeyness.

Make this soup - perfect for a cold Winter night - when you read more.
Submitted by TeamSugar member Mansionmogul

Potato Soup
Original Recipe

So I made Potato Soup this week, and it turned out really awesome. I totally improvised and used basically just what we had around. The base is mostly mashed potatoes + water + dairy (of some sort). Add your accoutrements as desired.

Ingredients

6 slices bacon, baked or fried and crumbled
2 medium onions, chopped
2 carrots, chopped (if desired)
2 stalks celery, chopped (if desired)
1 cup corn (if desired)
3 pound (about 5 large) potatoes
3 1/2 teaspoon salt
1 cup sour cream + 2 cup whole milk
(I didn't have sour cream on-had so ended up using 2 cups heavy cream and some extra milk to thin it out)
1/4 pound (1 stick) butter
1 tbsp black pepper
1 tbsp smoked paprika
4 scallions, thinly sliced (if you have them)
3/4 cups shredded sharp Cheddar cheese (for garnish)

Directions
I started with a basic recipe for potato soup and then improvised and changed it to what I wanted - you can change it up however you want.

Start by browning your onions, in the bottom of a large pot. Then add the celery and carrots and heat through. I peeled and cut half of the potatoes into thirds, and chopped up the second half into smaller pieces, leaving the skins on. Place all the potatoes in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the smaller potatoes are cooked but not too soft. I then separated the smaller potato chunks out to go into the pot (if you can think of a better way of doing this, let me know!). I cooked the remaining potatoes until they were very soft -- about 45 minutes. Drain the potatoes, discarding all but a tablespoon or two of the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the mashed potatoes to the large pot with the milk, pepper, bacon, corn, and remaining salt and smoked paprika and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Makes 4 Servings

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