Posts Tagged ‘soup recipes’

Nothing beats a lunch of tomato soup and a grilled cheese sandwich for comfort food, especially when it snows in May.

When I woke up this morning on this second Saturday in May snowflakes were swirling and chasing each other to the ground. Snowflakes. In May. Is Mother Nature trying to keep us indoors during this time of quarantine and lockdown? It’s working.

With a high of 49 degrees F. for today it seemed like the perfect moment for homemade soup. I’ve been wanting to make a tomato soup that uses an entire head of cauliflower since a friend share her bowl on social media recently. Comfort and a healthy serving of veggies.

Through a recipe search Google I found an easy one from Brooklyn Farm Girl.

I love the smoky flavor from garlic in this recipe and the cauliflower makes an excellent thickener instead of using rice or bread. I didn’t have crushed tomatoes on hand but downstairs in the basement bunker I found 2 cans of whole tomatoes and 2 cans of diced tomatoes. I blended these together in my food processor with a few pulses and viola! I had just the right amount of tomato purée I needed.

I love Brooklyn Farm Girl’s suggestion to spoon out 1 cup of cauliflower before using your immersion blender, and then mixing it back into the final soup to add some texture.

Bon appétit!

Cauliflower tomato soup

2 tablespoons butter

2 scallions, finely diced

1/4 cup celery, diced

1 teaspoon minced garlic

1 large head of cauliflower, cut into small florets

2 28-ounce cans crushed tomatoes (or 2 14.5-ounce cans of whole tomatoes, and 2 14.5-ounce cans of diced tomatoes)

2 cups chicken broth (or vegetable broth)

1 tablespoon sugar

1 teaspoon salt

Pinch of ground black pepper

Pinch of red pepper flakes

1/4 teaspoon dried oregano

Melt butter in a large pot over medium high heat. Add scallions, celery, minced garlic and cauliflower and mix until slightly softened, about 10 minutes.

Add crushed tomatoes, chicken broth, sugar, salt, pepper, red pepper flakes and oregano. Bring to a boil and then reduce heat, cover and simmer for 25 minutes.

Using a slotted spoon, remove 1 cup of cauliflower from soup and set aside.

Use a immersion blender and blend the soup until desired thickness. Add the 1 cup of cauliflower back into the pot and stir.

Serve and enjoy! Serves 6.


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This roasted butternut squash soup has a smooth taste and a touch of hot chili to warm up frigid winter nights.


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This creamy homemade tomato soup made with no dairy and just a few ingredients has a great “mouth feel.” You’ll never want to open another can of tomato soup again.


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Sweet potato chili


Winter cooking is all about root vegetables, cutting back a bit on meat, and making big pots of soups and stews to serve up by the bowlfuls to friends or freeze for another day when I don’t feel like cooking from scratch.

When this sweet potato chili came across the transom from Family Circle, I was intrigued. It’s a slow cooker recipe, too. I don’t have a fancy slow cooker. I have a 1970s orange-yellow slow cooker with a missing knob. It’s nothing like the squat, chrome-trimmed counterparts of today’s slow cookers, but I like the Danish modern style of my simple cooker, despite its major flaw.


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Squash coconut curry soup

squah soup

I wanted to host some friends to watch “Sound of Music Live!” on NBC with Carrie Underwood so I sent out an enticing e-mail promising hearty soup, bread, and freshly baked cookies. Somehow I managed to convince three friends to show up.

About five minutes into the production, the soup was stealing the show. “This is melt-in-your-mouth good,” said Christy. “Can you give me the recipe?”

Rebecca, who had arrived announcing she had already had dinner, had two bowlfuls.


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We finally have tender yellow green leaves on the trees. The witches fingers of bare branches are all wearing tiny bows of color and from a distance the lilac trees look like poofed up bichon frisés after a spin at the doggie salon.


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