Who Knew Soup Was a Spring Thing …

It has been a little bit cool but really grey, windy and damp for days! It’s been either raining or drizzling for over 5 days straight … and at times just crazy downpours. Then yesterday it was really cool and the same wet. I was craving a warm bowl of soup the other day to comfort me, but since I am also in the middle of studying for finals and end of semester papers I have not had a ton of time on my hands. Thank goodness soups tend to be quick to throw together and are better the longer they cook and sit. My solutions … tomato soup and butternut squash soup.

Tomato soup is a classic and one of hubby’s favorite soups (there are not a lot of soups he can make a meal out of). Pair with a hot sandwich or quesadilla and you have a childhood classic!

Butternut squash soup is hearty and filling, but creamy and luxurious. It is one of my favorite soups on a cold, damp day. It can be made so many different ways and I like them all! 🙂

My tomato soup took a different twist than I anticipated, but it turned out amazing and I think will be the way I make tomato soup from now on!

Tomato Soup

2 large cans tomato sauce
1 large can whole tomatoes
1 shallot – large chop
3 garlic cloves
Penzey’s Ancho Chile Powder
Penzey’s Smoked Paprika
Fresh Ground Black Pepper
Chicken Stock
Applewood Smoked Salt
Tomato Paste
Hot sauce (if you like it with a little kick)

Saute shallots until almost soft, add halved garlic cloves and saute just a minute. Add about 1 tablespoon tomato paste, stir in. Add chicken stock and scrape brown bits off the bottom. Add 2 cans of tomato sauce. Let cook until almost bubbly. Add whole tomatoes. Cook another couple minutes. Add chile powder, paprika & black pepper. Let cook a few minutes then taste before adding salt (some tomato sauce is saltier than others). Add salt to taste. Let cook a few more minutes. Keep adding seasoning to taste and let simmer with the lid on for 20-40 minutes. Use immersion blender to blend up the whole tomatoes. Let simmer 20-40 minutes.

Chiffonade basil to top with. Yes, basil and smoky flavors go! Who knew!? 

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Then … the next day … or two days later …

Boil some orzo or tiny little pastas. Drain just short of done.
(You could also add rice (brown or white) or farro)
Start to heat leftover tomato soup on low heat
I cut up some kale, drained a can of chickpeas (cannellini beans might be better), add some white wine (about 1/2 cup), a little more chicken stock and let the soup heat through. Add the pasta or rice. Let it get all heated through until the pasta are done and plate up. I added a grilled and sliced chicken breast to the top. So YUMMY!

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Butternut Squash Soup
1 butternut squash
3 carrots
1 onion
3 cloves of garlic
Chicken stock (you could easily substitute vegetable stock)
Coconut milk
2 cups white wine

Soup Topping (I may have gone slightly overboard, but oh man was it gooood!)
Bacon
Mushrooms
Goat Cheese
1 Apple
Chives

Roast the butternut squash with a little olive oil, salt and pepper until tender. Wash the carrots, do not peel, cut into chunks and roast until tender. I usually roast at 350 degrees.

While the squash and carrots are roasting, render out the bacon until crispy. Pull out the pieces and set aside. Add a little olive oil and saute the onion until softened. Add the garlic and saute for just a few seconds. Add the white wine to deglaze the pan, add about 1/2 the carton of chicken stock. Let cook a couple minutes, then add the roasted squash (scooped out of the skin) and carrots. Add the remaining chicken stock. Cook and taste for salt and pepper. Let it cook for another 15 minutes or so and make sure all the carrots and squash are really tender. Either put it in a blender or use an immersion blender to blend until smooth. Add a couple cups of coconut milk. Stir together until creamy and combined. I let it cook for little bit for the flavors to meld.

For the toppings add a little olive oil to a pan, add the mushrooms (sliced), some black pepper and a little bit of thyme. Once the mushrooms are a beautiful browned, add just a tad bit of salt, stir well.

Slice the apple thin (with skin on) and then slice into little matchsticks and then halve.

Ladle the soup into a bowl and top with the bacon, mushrooms, goat cheese crumbles and apple sticks. Then cut the chives pretty small with scissors (sooo much easier than a knife).

Enjoy a delicious, hearty bowl of soup!

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