Roasted Tomato, Garlic, & Onion Coconut Soup

TGCsoup

Yield: 6 cups

INGREDIENTS:

Roasting Vegetables:

  • 5 pounds of roma tomatoes, washed & sliced in half
  • 1 large sweet onion, peeled & sliced
  • 2-3 large garlic bulbs, prepared for roasting
  • extra virgin olive oil, kosher salt, & pepper, for vegetables

Soup:

  • 3 cups roasted tomatoes
  • 2 tbsp roasted garlic flesh
  • all of the roasted sweet onion
  • 1 can light coconut milk (reserve 2-3 tbsp for garnish)
  • 3 cups vegetable broth (low-sodium may be used)
  • 2 tbsp tomato paste
  • 2 tsp garam masala (add slowly, to taste)
  • 1 tsp salt or to taste (you may have to reduce amt. if you used full-sodium broth)
  • 1/2 tsp freshly ground black pepper
  • for garnish: garlic croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.

DIRECTIONS

  1. Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn). Grab a small casserole dish to place the garlic in. Lightly drizzle on EVOO onto onions and season onions and tomatoes with S & P. Roast for about 30 minutes and then check on the vegetables. You might have to remove the onions early as they cook the quickest. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes or so (check it after 4 5mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them! Watch a tutorial here.
  2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.
  3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
  4. Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.

Recipe courtesy of Oh She Glows

Crockpot Chicken Enchilada Soup

CEsoup

INGREDIENTS:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup chicken broth
  • 2 cups milk
  • 1 can (15 ounce) black beans, rinsed and drained
  • 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
  • 1 package (10 ounce) frozen corn
  • ½ cup onion, chopped
  • ½ cup bell pepper, diced
  • 1 can (10 ounce) Enchilada sauce
  • 2 whole chicken breasts
  • 1 cup shredded Monterrey Jack cheese

*Equipment: slow-cooker (crockpot)

DIRECTIONS

  1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
  2. In a slow cooker combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
  3. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  4. Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Recipe courtesy of So Tasty, So Yummy

Loaded Baked Potato Soup

LBPsoup

Yield: 10 – 12 servings

INGREDIENTS:

  • 8 slices bacon, cut into 1/2-inch pieces
  • 3/4 cup diced celery
  • 1 1/2 cups diced onion
  • 3 cloves garlic, minced
  • 6 small Russett potatoes, peeled and cut into 1-inch pieces
  • 6 cups low-sodium chicken stock
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Shredded cheddar cheese, for garnish
  • Sour cream, for garnish
  • Sliced scallions, for garnish

*Equipment: hand blender or blender

DIRECTIONS

  1. In a Dutch oven or large soup pot, cook the bacon over medium heat until all the fat has rendered. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate and drain off all but 1/4 cup of the drippings.
  2. Reduce the heat to medium-low and then add the celery and onions to the pan and cook, stirring occasionally, until the onions are translucent. Add the garlic and continue cooking for 1 to 2 minutes.
  3. Increase the heat to medium and then add the cubed potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.) Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
  4. In a separate medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it’s pale golden then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it’s thickened slightly. (It should be the consistency of gravy.) Whisk the milk mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
  5. Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that’s remaining in the pot until it’s smooth. * Return the reserved 1/3 of the soup to the pot, stirring to combine.
  6. Stir in the heavy cream and season the soup with salt and pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions.

*Notes:
If you don’t have a hand blender, you can purée the soup in batches in a blender. Leave 1/3 of the soup in the pot and purée the rest in the blender then continue with the recipe as directed.

Recipe courtesy of Just A Taste

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