Roasted tomato Soup Recipe

[Ph.D. 2 B]

Found this recipe and it sounded so good I decided to share
Roasted Tomato Soup

8-10 ripe tomatoes (3 lbs.), cored, halved and seeded
1 1/2 tsp. olive oil
2 red onions, chopped
1 clove garlic, minced
3 cups defatted reduced-sodium chicken stock (If your vegetarian I don't see why you couldn't use a good vegetable stock)
3 Tbsp. chopped fresh basil
salt & freshly ground black pepper to taste


Instructions

Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off
skins and chop coarsely.

Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer.

Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.

Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

[rockingirl]

Hmmmm this sounds good! I am definitely gonna keep this recipe for one of those chilly September evenings!
Thanks for sharing!

[Ph.D. 2 B]

I'm such a soup nut!! I also like these soups
Creamy Mushroom Soup

1 Tbsp non hydrogenated butter like Smart Balance
1 large onion chopped
1 16 oz can cannellini beans, drained and rinsed
15 oz vegetable broth
8 oz white or cremini mushrooms, peeled and sliced
2-3 Tsp thyme
salt and pepper to taste

Heat the butter in a soup pot and add the onion. Saute over medium heat until the onion is golden and soft.

Transfer the onion to a food processor along with the beans. Process until smoothly pureed, add the vegetable broth, and process again briefly.

In the same soup pot, combine the mushrooms with enough water to keep the bottom of the pot moist. Cover and steam the mushrooms until tender 8-10 minutes.

Transfer the food processor mixture back to the soup pot and stir to combine with the mushrooms. Add thyme, salt and pepper to taste.


Chilled Cucumber Soup
Serves 4
Ingredients
3 large cucumbers (about 5 1/2 cups chopped)
1 cup plain nonfat yogurt
1/3 cup nonfat sour cream
2 scallions (white and light green parts only), thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill
Salt
Instructions
1. Peel cucumbers, then cut in half lengthwise and scrape out seeds. Using paper towels, blot cucumbers dry, then coarsely chop.
2. In a blender or food processor, combine cucumber, yogurt, sour cream, scallions, lemon juice, and dill. Blend on high speed until smooth. Chill soup at least 6 hours or overnight.
3. Whisk soup to blend. Season with salt. Garnish with more dill, if desired.


Easy Black Bean Soup
3 cups Water
2 cans Black Beans
2 Stalks celery, chopped
1 Onion, chopped
1 tbsp Olive oil
2 Cloves Garlic
1 tbsp Fresh Ginger, chopped fine
Black pepper to taste

Heat oil in skillet. Saute onion until tender (5 min?). Add Celery, garlic, ginger -- cook 1-2 mins more to release flavors. Add everything else and simmer 30 mins or so to mix flavors and thicken a little.

[Ph.D. 2 B]

Just found this and thought I'd add it. I know right now might not be ideal soup time but its cheap, handy to take to work and filling and all of the ones I list are phase 1 friendly
Turkey-Mushroom Soup
Serves 1

Ingredients
1 can fat-free chicken broth
1 1/2 slices 1/2" thick low fat turkey, torn in pieces
3/4 cup fresh mushrooms
1/2 cup frozen spinach
1 pinch chopped garlic
1 pinch black pepper
Grated Parmesan cheese

Instructions
Heat ingredients in saucepan until heated through. Top with a pinch of grated Parmesan cheese.

Chicken Mushroom Stew- Phase 1

6 boneless skinless chicken breast haves (1 -1 1/2 pounds)
2 Tb. olive oil, divided
8 ounces fresh mushrooms, sliced
1 medium onion, diced
3 C. diced zucchini (I'm not wild about cooked zucchini and leave it out)
1 C. diced green pepper
4 garlic cloves, minced
3 medium tomatoes, diced
1 can (6 oz.) tomato paste
3/4 C. water
2 tsp. salt
1 Tb. Italian blend spices

Cut chicken into 1-in. cubes; brown in 1 Tb. olive oil in a large
skillet. Transfer to a slow cooker. In the same skillet, sauté the
mushroom, onion, zucchini, green pepper and garlic in remaining
olive oil until crisp-tender. Place in slow cooker.
Add tomatoes, tomato paste, water and seasonings. Cover and cook on
low for 4 hours or until the vegetables are tender. Yield: 6
servings.

[rockingirl]

WoW! I am impressed!
I am cutting and pasting all theese recipes right now so I can make them in a few weeks... or this WE!

Thx a bunch!

[lpkcarlson]

Comfort food....for some people it's mashed potatoes or chocolate.

For me: tomato soup! My grandfather used to make a homemade tomato soup when he was still alive. He never wrote the recipe down and would shoo everyone out of the kitchen while he made it, so when he died, the recipe died with him...

Do you suppose you could add some ff half and half to make this more of a creamy soup?

[mommy2three]

You guys should repost these soup recipes in the soup sticky! That way we can find them again when we need them, and will always be available to newbies. Just an idea! Thanks for sharing!

[recipelover]

I can add this link to my recipe summary under Soups. Then, more soups can be posted in this link as well. It will save some time for others.

I will add it right now.

[-Nicole-]

Creamy Mushroom Soup

1 Tbsp non hydrogenated butter like Smart Balance
1 large onion chopped
1 16 oz can cannellini beans, drained and rinsed
15 oz vegetable broth
8 oz white or cremini mushrooms, peeled and sliced
2-3 Tsp thyme
salt and pepper to taste

Heat the butter in a soup pot and add the onion. Saute over medium heat until the onion is golden and soft.

Transfer the onion to a food processor along with the beans. Process until smoothly pureed, add the vegetable broth, and process again briefly.

In the same soup pot, combine the mushrooms with enough water to keep the bottom of the pot moist. Cover and steam the mushrooms until tender 8-10 minutes.

Transfer the food processor mixture back to the soup pot and stir to combine with the mushrooms. Add thyme, salt and pepper to taste.

I made this last night with a few variations. I sauteed a few mushrooms, sliced, with the onion and pureed them with the beans/ veg stock. Then instead of processing at the end, I left the shrooms intact (sliced and I was using both white and shittake) and added 1/2 cup FF half and half and about a 1/4 cup of parmesan cheese. It was really good BF even liked it. Definately making it again!

[recipelover]

Just me again copying recipes:

Sweet Potato & Chickpea Stew, P2 [posted by lisa30]

1 large finely chopped onion
a few peeled chopped sweet potatoes
2 cloves of garlic
1 can of chick peas
1 table spoon of tomato puree
2 chopped tomatoes
½ pint of veg stock (i used chicken)
1 teaspoon of cumin seeds (i used powder)
1 teaspoon of runny honey
2 teaspoons of dijon mustard
bag of fresh spinach
pepper and salt

fry onion
add sweet pots and garlic 2 min
add toms
add everything else except spinach

simmer for 10 to 15 minutes

add spinach which needs no more than 1 min

serve alone or with bread
maybe and even add cheese.

[pixietoes]

These recipes look great. I just made my first hot soup of the season this week, and now I know what I'll be making in the weeks ahead!