Like I said, I’m a fan of soup. I particularly enjoy creamy and thick soups…comfort food is the best ❤ So. It is natural that I’ve made baked potato soup. Here’s a recipe for you all: (This is for a serving size of 6)
- 2 Tbsp. vegetable oil
- 2 cups sliced sweet onions
- 1-1/2 lbs. Yukon gold potatoes, scrubbed and cut into large chunks
- 3 Vegetarian Vegetable Bouillon Cube, crumbled
- 6 cups water
- Your favorite baked potato toppings*
- Heat oil over medium-high heat in 4-quart saucepot and cook onions, stirring frequently, 3 minutes or until onions are tender. Add potatoes, vegetable Bouillon Cubes and water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 30 minutes or until potatoes are tender.
- Process soup in food processor or blender, in batches, until smooth. Return soup to saucepot and heat through. Serve with potato toppings.
Another soup recipe to share! I’m big on soups, and it’s made being vegetarian for the next bit VERY easy for me. They’re nutritious and really tasty (and filling). I picked up some beets a few weeks ago when grocery shopping and Figured I’d make some Beet Soup. So, here you go!
Ingredients (serves 4)
- 1/2 tsp olive oil
- 1/2 cup onion (chopped)
- 2 cups vegetable broth (I use organic)
- 1 cup water
- 1/8 tsp black pepper (freshly ground)
- 1 1/2 beets (peeled and halved)
- 1 potato (peeled and halved crosswise)
- 1 bay leaf
- 1/2 tsp lemon juice
- 4 tsps reduced-fat sour cream
- Heat a pan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
- Place broth mixture in blender or food processor; process until smooth. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Top with soup cream. (I actually added a bit of soup cream to the blender and blended it in. You can do this if you wish)
Enjoy! And it’s roughly 50 calories per bowl (before the sour cream).
Since I have decided to be vegetarian for the next couple of months, for both fun and health reasons, I have been using yummly.com like it’s going out of style to find great vegetarian meals. Soup has been on of the staples for me as of late. I love soup, especially the creamy kinds that kind of sit in your stomach. With it being winter, it’s perfect for dinner and it lasts me a good 4 days. I don’t have to cook as often, so I save money. That aside, I want to share the recipes I have tried and liked. Starting with this one. It is amazing. If you like carrots, you’ll enjoy the taste of this.
Carrot-Thyme Soup with Cream (This is for a Serving of 8. Adjust accordingly)
- 3 lbs baby carrots
- 2 qts vegetable stock
- 2 sprigs fresh thyme
- 13 cup honey (I used less)
- 12 cup heavy cream (I used less)
- 1 dash salt
1. Add Carrots to the Pot
2. Pour in Vegetable Stock (I used Imagine Organic Broth)
3. Add in Thyme
4. Bring this to a quick boil, then reduce the heat to low and simmer it for a good 45 minutes.
5. Throw it all into a blender. If you can’t fit it all, you can always do it in two batches.
6. Blend Until Smooth
7. While the soup is still in the blender, add in honey and cream. Give it another pulse or two. Walla!
You’re ready to Serve~
This weeks Om Nom Nom is a “copy cat” from the amazingly delicious Zuppa Toscano soup from Olive garden. I tried it for the first time a few years back because I’m a big fan of the unlimited soup/salad/breadstick lunch deal that Olive Garden has. I ordered it, albeit a bit unsure, but was pleasantly surprised to how GREAT it tasted. After that, it was the only soup I would order whenever I would go. At some point I figured I’d try making it myself. It would (at least), save me money and time of having to go to Olive garden every time I had a taste for it…which was more often than I’d care to admit. I also like that I can add my own flair to it. I rather enjoy cooking and this soup is relatively easy to make (plus if you make a big pot…imagine the amount of leftovers <3)
“Copy Cat” Olive Garden Zuppa Toscano:
Makes 6-8 Servings
1 lb Italian Ground Italian sausage (I actually just use the hot Italian sausauges, not the ground version)
1 1/2 pound crushed red pepper (you can play around with the amount, depending on how spicy you want it)
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree (or powder)
10 Cups Water
1 Cup heavy cream
1 lb sliced Russet Potatoes, or about 3 large potatoes
1/4 of a bunch of kale (I usually skip this)
5 cubes of chicken bouillon
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain some of the excess fat (though I leave just a tiny bit of it) and leave in the refrigerator (in a bowl or a separate container) while you prepare the other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions have gone soft.
3. Add the chicken bouillon and water to the pot and heat until it comes to a boil
4. Add in the sliced potatoes and cook until soft. This will generally take about 30 minutes
5. Add in heavy cream and allow to cook until thoroughly heated.
6. Add in the sausage (and kale if you choose), stir thoroughly.
7. Serve and Enjoy!
1. I usually make this for me and my mom, and she isn’t big into a lot of red pepper flakes in the soup (she isn’t a spice fanatic). So I don’t add much into the original pot BUT, I will add as much as I want into my own bowl when I serve myself. Helpful when not everyone who will be trying it likes as much spice as you do (or vice versa).
2. This soup tastes great with a baguette. Or any bread/crackers really.
I hope you all enjoy! If you decide to try it (or just go to Olive Garden to get it), let me know what you think. Feel free to comment with any questions if you decide to make it OR if you have any suggestions for other soup recipes.