Tag Archives: soup

Tomato Basil Soup Recipe: An Easy Winter Meal

Chilly winter months are the perfect time to whip-up a batch of tomato basil soup. This tomato basil soup pairs well with a grilled cheese, too.

At last weekend’s L.A. style+photo workshop, I whipped up a quick batch of this cream of tomato basil soup for our attendees. They were able to capture the cooking process and style their bowls, too. After all, the best part of a food photoshoot is actually eating the food.

This tomato basil soup pairs wonderfully with a grilled cheese. At the workshop we made grilled cheeses with fig and prosciutto, but any sort of grilled cheese would be perfect. Use whatever is in your fridge and embrace an opportunity to be creative with it! There’s no such thing as a bad grilled cheese.

I love soup during chilly months, and since according to the groundhog, there is still a lot of winter ahead of us, store this recipe in your arsenal to pull out when you need a quick and easy lunch or dinner.

Cream of Tomato Basil Soup
Serves 8
You will need:
– 1/2 medium onion sliced thin
– 3 tablespoons butter
– 2 tablespoons olive oil
– 1 teaspoon salt
 – 1/2 teaspoon pepper
– 2  28 oz. cans crushed tomatoes
– 4 cups vegetable stock
– 1 cup heavy cream
– 1 cup fresh basil chopped
To prepare:
In a large stock pot, heat butter and oil, add onions, salt and pepper.
Sauté until onions are lightly caramelized. Add tomatoes, vegetable stock, cream and basil. Simmer for 45 minutes. Garnish with basil. Serve warm.
Note: The soup may be made creamy by placing it in a blender or using a hand blender if desired. I personally like it a little chunky.
Enjoy!
xx, Annette
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Juice January- My Favorite Soup

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Sometimes with juicing, I crave some really bold flavors, and this Asian inspired sweet and sour soup hits the mark. I posted this soup last year, and it was a favorite. So here it is again. Let me know how you like it in the comments below.

Chinese Hot Sour Soup
Serves 4

You will need:

– 1 tbsp oil
– 2 cloves of garlic, finely chopped
– 25g (0.8 ounce/ about 6-7  mushrooms) shitake mushrooms, sliced
– 1/2 tsp dried chili flakes *adjust to taste*
– 3 fresh tomatoes, roughly diced
– 2 cups of chopped kale ( I used the curly variety)
– 1 cup frozen corn kernels
– 4 cup low sodium chicken broth (you can use vegetable broth also)
– A dash of soy sauce *adjust to taste; you may need more if you make your own broth*
– 1 tbsp sesame oil (you can add more if you prefer a stronger scent)
– 2 dashes of white ground pepper
– 3 tbsps cornstarch
– 1/2 cup cold water
– 2 eggs, beaten
– Spring onions, chopped for garnish *optional*

To prepare:

In a large pot (or a wok), heat up a tablespoon of cooking oil and then add mushrooms, garlic and chili flakes. Saute over low heat until the garlic becomes aromatic. Add kale, tomatoes and sweet corn and stir to combine with the fragrant ingredients. Pour the broth into the vegetable mixture and let it simmer with a lid on over high heat until it starts to boil. Turn the flame over to the low and simmer for another 10 minutes after the broth reaches its boiling point. In the meantime, mix the cornstarch with cold water. Remove the lid. Over high heat and while the soup is bubbling vigorously, add the cornstarch mixture and stir to combine with the soup. The soup will thicken as it boils. Keep it boiling until it reaches your desired consistency. Then gradually pour the beaten eggs into the soup in a circular motion (rather streaming the egg in one spot). Allow the eggs to be fully cooked before you start stirring the soup. This is to ensure the eggs do not cloud the soup and they should appear ribbon-like. Stir in the sesame oil, soy sauce and white pepper. Serve immediately.

Soup recipe and photo from here.

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Picture Perfect Thanksgiving Starter: Squash Soup

Thanksgiving

Thanksgiving is just around the corner and happens to be one of my favorite hoidays. When you plan your menu, consider adding a soup to kick off the meal. It will warm your guests from the inside out and is a different way to start your meal than a traditional appetizer (although I do love a great charcuterie). This soup is a lovely starter to your Thanksgiving dinner – creamy and comforting.

This recipe, from my book  Picture Perfect Parties, is one of my favorite soups all winter long, and the sage croutons make it so unique!

Acorn Squash Soup with Sage Croutons
Serves 8

You will need:
– 3 acorn squash, sliced in half and seeds removed
– 6 tbsp. olive oil (3 tablespoons to toss the squash, 3 tablespoons to sauté the shallot, onion and celery and apple and herbs)
– 2 granny smith apples, cored and chopped
– 1 medium shallot, diced
– 1/2 yellow onion, diced
– 1 cup diced celery
– 1 tsp. kosher salt
– 1 teaspoon chopped fresh sage
– 1 tsp. fresh dried ginger
– 1/4 tsp. ground cinnamon
– 4 cups vegetable stock
– 1 cup water

To Prepare:
Preheat oven to 400 degrees.

Line a baking sheet parchment paper or silpat.

In a large bowl toss the squash with olive oil and salt and pepper.

Place the squash, skin-side-down, onto baking sheet.

Roast in oven for 45-50 minutes, or until flesh is tender and skin is starting to turn golden brown. Remove from the oven and allow the squash to cool. Once it’s cooled, remove flesh from skin by using a spoon to scoop out the flesh into the bowl set aside.

In a large cast iron pot heat olive oil over on medium-high add apple, shallot and onions and celery and sauté until tender, about 6-8 minutes, add salt, ginger, sage, , cinnamon, and cooked squash then the vegetable stock.

Bring to a boil about 5 minutes and then reduce heat to low and simmer for 15-20 minutes.

Remove the soup from the cook top, and let stand for an hour to cool. Ladle the soup in batches into a food processor fitted with a steel blade, pulse until smooth, place into a storage container, and repeat. This can be done 2 days before and be stored in the refrigerator until ready to heat and serve.

Sage Croutons

You will need:
– 1 loaf of rustic bread cut into 1 inch cubes
– ¼ cup olive oil
– ¼ cup chopped fresh sage
– ½ teaspoon sea salt
– ½ teaspoon black pepper
– 2 cloves minced garlic

To Prepare:

Preheat the oven to 350 degree F

In a large bowl whisk oil, garlic, sage and salt and pepper.

Cut bread into 1 inch cubes, and toss into the sage oil mixture.

On a baking sheet spread the coated bread cubes and bake for 10-15 minutes until golden brown. You may need to shake the baking sheet to toast the cubes evenly 5 minutes into baking.

Remove from the oven, let cool, and seal in a zip-lock bag until ready to serve.

Photo credit : Deborah Whitlaw Llewellyn

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Butternut Squash Soup

butternut squash soup

I love butternut squash soup. The creamy, buttery, nutty kind. Don’t get me wrong, I enjoy the creamy squash soup everyone makes this time of year, but in general, I like a little bite to my soup, too.  In other words, I like veggies to be apparent in my soup.

So here is my take on fall butternut squash soup.

Butternut Squash Soup (with a little extra)
Serves 8

* note: use all organic vegetables, preferably from your garden or a local farmer or farmers market.*

You will need:
– 1 cup cubed butternut squash
– 1 cup rough chopped yellow onion
– 1 cup cubed carrots
– 1 cup cubed celery
– 1 cup cubed parsnips
– 1/2 cup cubed baby red potatoes
– 1/2 cup chopped fresh parsley
– 2 cups kale, shredded
– 1/4 cup olive oil
– 1 15 oz can of white beans
– 1 quart organic vegetable stock
– salt and pepper

To prepare:

Peel and cube squash, onion, carrots, celery, parsnips, and red potato into 1 inch cubes.

Put the vegetables in a heavy cast iron pot, except the kale and white beans.

Saute all the vegetables in the olive oil until the vegetables are soft and the onion is translucent  (about 15 minutes).  Then add the kale, beans and stock, and stir until blended.  Season mixture with salt and pepper.

Simmer on low heat for 1 and 1/2 hours and serve.

To serve:

I think that you will love this version with a nice bite. Serve it with crusty bread and a spinach, apple, walnut salad with blue cheese crumbles and balsamic vinaigrette.  This perfect for a tummy-warming fall supper with family and friends.

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White Bean Chili

 

White Bean Chili (5) (600x400)

As the temperature starts to dip in the mornings and there is a slight chill in the air in the evenings,I am already dreaming about fall, and specifically fall food. There’s something about the fall that is so comforting. I love the leaves changing, and the hues of green that slowly morph into browns, yellows, oranges, and reds. I love the cozy scarves and ponchos and knee-high boots that become a part of our daily wardrobe. And the food? I love that too.

One of my favorite things about the fall is preparing a meal that makes the house smell good all day. Those fall food aromas are heavenly and comforting, and I love being able to walk in from a long day, toss everything in a pot, and enjoy a delicious meal. My White Bean Chili from my cookbook Picture Perfect Parties Rizzoli NY is perfect for this.  The flavor combinations are delicious and there are a few surprise ingredients (like cinnamon) that really make the chili delicious. Prepare a big pot, serve heaping helpings, and let your family or guests top it with just about anything they want, but I prefer a great cheddar cheese and a little sour cream. Enjoy!

White Bean Chili
Serves 8

You will need:
– 1 lb ground sirloin
– 1 lb ground turkey
– 3 tablespoons olive oil
– 1 small onion chopped
– 3 cloves chopped garlic
– 4 tablespoons chili powder
– 1 teaspoon salt
– 1 teaspoon white pepper
– 1 teaspoon cinnamon
– 8 cups chicken stock
– 2 cups canned cannellini white beans
– 2 cups canned pinto beans
– 2 tablespoons dried coriander

On the side:
– Tortilla chips
– Avocado
– Chopped fresh cilantro
– Sour cream

To prepare:

In a stockpot, sauté sirloin and turkey, with a slotted spoon remove cooked meat and set aside. Pour out any excess oil. Place olive oil and onions, garlic into the stockpot, heat on medium and cook until translucent. Add cooked meat, chili powder, salt, pepper and cinnamon and stock, simmer for 1 hour, add beans and coriander Cook for 3 hours.

Serve with shredded cheese, sour cream and sliced avocado and chopped fresh cilantro tortilla chips.

xx, Annette

Photo Courtesy of: Victoria from Mission Food

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