Nutri Bullet), so be sure to keep yours in working condition. And for the vegetarians and health-minded out there, six of the ten happens to be all veggies. The others contain beef, chicken, turkey, or eggs.
Roasted Tomatoes Soup Recipe from Scratch
- 4 large Tomatoes
- 1 large Onion
- 1 large Red Bell Pepper
- 5 cloves Garlic
- 2 cups Vegetable Broth
- 2 tbsp Olive Oil
- 2 tbsp Oregano
- Salt and Pepper
- Any Seasoning
Preheat oven to 350 deg F.
Prepare the vegetables for roasting by cutting the tomatoes and onions in quarters and the bell peppers into strips. Peel the garlic cloves. Then arrange them all in a baking tray and sprinkle olive oil, oregano, salt, and pepper.
Cook in oven for 25 minutes. Tomatoes and vegetables should be roasted and not burnt.
Once the tomatoes and vegetables have been properly roasted, boil broth in a pot. Add the tomatoes and vegetables and simmer for 5-7 minutes. Season as you will, perhaps adding chili powder if you want a little kick.
After simmering, pour mixture in a blender and blend for a short time. Don't use purée setting, just get rid of the lumps.
Serve while hot.
A few more tasty homemade soups are below. Some are so easy that you don't have to have graduated from a culinary arts school in order to make them.
Vegetable Soup Recipe
- 1 large Carrot (sliced)
- 1 stalk of Celery (sliced)
- 1 Onion (diced)
- 1 Zucchini (diced, chunky)
- 1 can 15 oz) of Diced Tomatoes
- 2-3 cloves of Garlic (grated)
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Ground Thyme
- 1 teaspoon Dried Sage
- 2 teaspoon Dried Parsley
- Salt & Pepper to taste
- Fresh Basil (garnishing)
In a pot, saute vegetables in olive oil. Add in vegetables in one minute interval beginning with carrots, celery, onions, garlic, zucchini, and diced tomatoes. Continue to stir then mix in the herbs (oregano, thyme, sage, and parsley). Add salt and pepper to taste. Add enough water to cover the vegetables and allow to simmer for 20 minutes. Season as necessary. Serve hot with fresh basil.
Split Pea Recipe
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic (1 teaspoon dry garlic)
- 1 large onion, finely chopped
- 6 cups water
- 1-1/2 teaspoons salt
- 1-1/2 cups dry split peas
I found the recipe and instructions here: http://www.hillbillyhousewife.com/simplesplitpeasoup.htm
Spicy Lentil Soup Recipe
- 1 T. sesame oil or, alternatively, olive oil
- 1 cup finely chopped white onion
- 2 cloves garlic, finely chopped
- 1 T. finely chopped fresh ginger
- 4 cups water or vegetable broth
- 1 cup dried red lentils, rinsed and picked over
- 1 t. cumin
- 1 t. coriander
- 1 t. tumeric
- ¼ t. cardamom
- ¼ t. cinnamon
- ¼ t. cayenne pepper
- 1 t. salt, or to taste
- 2 T. tomato paste
I found the recipe and instructions at http://dairyfreecooking.about.com/od/soupschilistews/r/lentildahl.htm
I like mine served with a dollop of sourcream and some cilantros.
Chicken Tortilla Soup
- 1 Onion (chopped)
- 2 cloves Garlic (minced)
- 1 Jalapeno (chopped)
- 1 tablespoon Vegetable Oil
- 1 tablespoon Chili Powder
- 1 can Diced Tomatoes
- 6-8 cups Chicken Stock
- 1 lb boneless/skinless Chicken Breasts
- 1 bag Tortilla Chips
- 1 cup Avocado (chopped)
- 1 cup Cilantro (chopped)
- 1 cup Green Onions (chopped)
- lime juice
In a sauce pot, heat vegetable oil and fry onions, garlic, and jalapeno until onions are tender. Then add diced tomatoes, chicken stock, chili powder, and chicken breasts. Bring to boil then simmer for 15 minutes or until chicken is no longer pink. Remove chicken and shred while continuing to simmer soup for 10 more minutes.
Before serving, add crushed tortilla chips, avocado, cilantro, green onions, lime juice and shredded chicken.
Carrot and Coriander Soup Recipe
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp ground coriander
- 1 potato, chopped
- 450g carrots, peeled and chopped
- 1.2l vegetable or chicken stock
- handful coriander (about ½ a supermarket packet)
This is where I found the recipe. Direction is best seen there:
Egg Drop Soup Recipe
Ingredients for 4 servings:
- 4 cups of Chicken Stock
- 6 cloves Garlic (crushed)
- 1-inch knob of Fresh Ginger (finely sliced)
- 2 tablespoons Soy Sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Cold Water
- 2 eggs
In a pot, boil chicken stock, garlic, and ginger for 5-10 minutes then simmer. Add soy sauce, cornstarch, and water. Mix well and continue to simmer until desired consistency is reached.
Whisk eggs in a bowl. Then begin swirling the broth so it continues in a circle and slowly pour eggs. Let the broth sit for 45 seconds then break up large chunks of eggs with a fork. Serve while hot, adding garnish such as cilantro.
Spicy Black Bean Soup Recipe
I found the recipe at http://batterlicker.com/2011/03/smoky-black-bean-and-spinach-soup/ and follow the directions. I added a little more chili powder for spicier flavor. And added a small can of diced tomatoes. A delightful, hearty soup that can serve as a main meal.
Beef Stew Recipe
Using my slow cooker, I found the recipe at http://www.deliciousasitlooks.com/2011/12/best-slow-cooker-beef-stew-ever.html and generally followed the instructions. For vegetable roots, I used potatoes, carrots, and turnips. I added peas because I had a frozen package. The bread bowls were hollowed and toasted before the beef stew was poured in.
Turkey Wild Rice Soup Recipe
Turkey and wild rice soup will be perfect to use up leftovers from Thanksgiving. I generally followed this recipe: http://www.eatingwell.com/recipes/cream_of_turkey_wild_rice_soup.html
Because I wanted to use as much leftovers as possible besides the turkey, I added green beans, potatoes, and corn in the mix. Surprisingly tasty.