Creamy Roasted Tomato Soup

I’m really hoping you’re not tired of soup yet. And even if you are, I’m confident that one spoonful of this stuff would change your mind. Roasting the vegetables is what makes the flavor really special, so don’t you dare throw raw tomatoes in a pot of boiling water and expect delicious results. Forty minutes of roasting is totally worth your time…promise!

Creamy Roasted Tomato Soup

Ingredients:

7 large tomatoes, chopped
1 large onion, chopped
1 head garlic
Olive oil
Sea Salt
Freshly ground black pepper
8 cups stock (vegetable or chicken)
4 – 5 medium red potatoes, peeled and chopped
1 cup unsweetened Silk creamer (or regular cream)
1 – 2 T freshly chopped basil

Instructions:

1. Preheat oven to 400 degrees. Chop tomatoes and onions into 1-inch slices and arrange evenly on a lined baking sheet (the first time, I made the mistake of not lining my pan and spent 20 minutes scrubbing crusted tomato juice. Parchment paper is your friend and makes for easy clean up!). Drizzle olive oil and sprinkle sea salt and black pepper on top.

2. Cut the bottom off an entire head of garlic. This is sometimes tricky, and unfortunately I have no tips on how to make this easier! Thankfully, you just wrap the whole head in foil and stick in any cloves that may have fallen off. Drizzle olive oil on the raw, exposed ends of the garlic.

Wrap foil over the top of the garlic (it should be completely wrapped up, meaning there should be only foil and no visible garlic).

3. Roast tomatoes, onions, and garlic for about 30 – 40 minutes, until cooked thoroughly the edges become slightly crispy. Keep an eye on everything because they will sometimes cook at different rates. The garlic will generally take the longest – it should be completely soft and the color very dull and ugly.

4. Bring stock to a boil in large pot and then turn down to simmer. In a separate pot, gently boil the potatoes until soft.

5. After it’s cooled, squeeze the now soft garlic cloves into the blender with the tomatoes, onions, and potatoes. The blender should be a bit less than three-quarters full of veggies. Ladle out some of your simmering stock into the blender to cover the veggies and blend until smooth. Pour the smooth mixture back in with the rest of the stock. Repeat the blending process again until all the tomatoes, onion, and potatoes are smooth.

6. Bring soup back to a simmer and add cream, basil, and salt, if necessary. Bring to low heat for about 20 minutes, stirring frequently. Enjoy!

I served this with Olive Oil Focaccia cut into breadsticks. Absolutely scrumptious!

~ Becky, a skinnyfat girl

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Spicy Chipotle Vegetable Soup

This will officially be my first soup recipe to post to Skinnyfat.  Why it’s taken me so long to get to it, I have no clue.  Soup is the most popular supper item at my house.  My husband absolutely loves it when I make soup.  This soup recipe he has officially declared “the bomb.com”.   I find him cute sometimes. 

Spicy Chipotle Vegetable Soup

  • 4 cups (or 1 – 32 oz. carton) vegetable stock
  • 2 cups assorted fresh vegetables, chopped
  • 2 teaspoons salt
  • 1-2 teaspoons chipotle pepper
  • 2 bay leaves
  • Dash of garlic powder
  • 1 – 5 oz. can organic chicken breast (optional)

The vegetables you choose to use are entirely your choice.  I like to mix it up. 

This round I used cauliflower, broccoli, carrots, spinach red potatoes, and zucchini, always zucchini.

And have I ever expressed to you my undying love for chipotle? 

If you have homemade vegetable stock, please go for it.  Made from scratch will always beat the stuff from the store.  If you are not feeling quite ambitious enough for that, that’s okay.  I used Swanson’s organic vegetable broth and the soup still turned out delish!

Combine all your ingredients and bring to a boil over medium heat and cook until vegetables are soft, stirring often.

Now it’s time to enjoy!  The husband and I like to have our soup with grilled cheese sandwiches on hearty whole grain bread with Gouda cheese. Yum!

Be sure to check out our new recipe makeover page to help us decide what recipes to make next.  We love to hear from you so leave us a comment or two!

Happy weekend all!

~Elesha, a skinnyfat girl

Potato Corn Chowder

Last weekend I traveled to Michigan to visit some dear friends. My life has been a whirlwind ever since, so I’m glad to finally be able to relax and have time to post (and cook!). I put together a little collage to share some of the highlights of my trip.

We were the elements for Halloween – earth, fire, wind, and water – and went out to eat looking all glamorous and sparkly. I’m still finding glitter on my face a week later. My flight was out of Chicago the next day, and before I left we ate in the city at our favorite place in the world, Friends Sushi. They have the best vegetarian sushi on the planet. It was a marvelous weekend, but it’s nice to be back; there’s nothing quite so comfortable as coming home and sleeping in one’s own bed, except for maybe a bowl of hot soup.

I grew up in New England, chowder capital of the world – namely, clam. My family didn’t eat clams, but my mom made a mean corn or fish chowder. Chowder nights were an exciting event, and I remember many exclamations of “Mom’s making corn chowder for dinner!”

I’ve shared my enthusiasm about soup season before. Once the air has even the slightest hint of a chill to it, I’m ready for soup of every kind, every day of the week! However, at least in my biased, Massachusetts opinion, no soup will ever be as comforting and delicious as corn chowder. Chowder wears the crown.

So here’s my own personal recipe for thick, creamy potato corn chowder, no heavy cream or butter required.

Potato Corn Chowder
Makes approximately 8 servings

8 cups vegetable stock
3 lbs red potatoes, washed and chopped
1 large white or yellow onion, diced
2 large cloves garlic, crushed
1 t olive oil (to saute onions)
2 cups corn (or 2 small cans)
1 cup Silk creamer, unsweetened
1 – 2 T Smart Balance Lite (optional, for buttery flavor)
Dried herbs (optional: parsley, oregano, basil, bay leaves)
2 T fresh parsley, chopped
1 T fresh basil, chopped
Salt and pepper, to taste
Thinly sliced green onions and/or chopped basil, for garnish

Step 1: Bring vegetable stock to a simmer in a large pot. At the same time, saute the diced onion and crushed garlic in olive oil in a pan over medium low heat.


Step 2: While your broth simmers and your onions saute, chop your potatoes into bite-size pieces. I realize it sounds like I’m asking you to be a crazy multi-tasker here, but I promise it’s not as stressful as it sounds.

Step 3: When the onions are clear and tender, add them to the broth. Stir in optional dried herbs and butter substitute. You don’t have to be precise – I added a few generous shakes of the herbs listed above, but you can add more or less or omit entirely depending what you like. Add the potatoes, and let simmer until soft.

Step 4: Strain out 2 – 3 cups of softened potatoes into the blender (or fill the blender until it’s about 2/3 full). Pour the silk creamer on top of the potatoes in the blender and blend thoroughly until smooth. If it’s too thick, add a little broth so it will blend more easily. It should be very thick and creamy (and hot, so be careful!). Pour the blender contents back into the soup.

Step 5: Add the corn and fresh herbs. Fresh parsley and basil play a huge role in the flavor of this chowder. While you can use dried substitutes, the results will not be nearly as satisfying. Use the fresh stuff – corn chowder deserves the best! 🙂

Step 6: Finally, bring to a very light simmer while stirring and at the first sign of a tiny bubble, turn off the burner. Add salt and pepper to taste until your tastebuds dance with delight. Garnish with more fresh herbs and green onions and serve!

Aah, there’s nothing like a belly full of hot chowder on a cold November evening!

~ Becky, a skinnyfat girl

Creamy Butternut Squash Soup

It’s finally that time of year! The time of year when you decorate your home with dead leaves. The time of year for hot tea, acorns, sweaters, and pumpkins. The time of year when you can throw everything that’s been sitting in your fridge all summer into the crock pot before bed and have a magical soup ready in the morning. Yep, that time of year: soup season!

For the record, I encourage you not to put three-month-old ingredients into your next soup. Or any soup, ever. What I meant was that a good soup can be made from almost any vegetable known to man – except for  brussel sprouts. Those things just shouldn’t even be eaten in the first place. Yes, you heard me, I don’t like brussel sprouts. Hey, it’s not written somewhere that I have to like every single vegetable, okay?!?

Lots of recent blog browsing has led me to the conclusion that I’m not the only one who appreciates this season of hot, liquid food. In fact, I blame other bloggers for my current soup obsession. I found a wonderfully simple and delicious-looking tomato soup recipe that I plan on testing out over the weekend. But it was Elle’s post that gave me the idea of concocting a butternut squash soup recipe, and Lauren’s post sealed the deal – it was butternut squash soup or bust!

The thing I love most about butternut squash is that it doesn’t taste like butter or nuts but tastes delicious with both of those flavors. It’s almost as if the guy who named the squash was suggesting that it be combined with nuts and butter, so I followed his advice. I wish he could taste my soup and I could thank him for his brilliant suggestion, because I am confident that this soup will make it into the Soup Hall of Fame. Oh, it’s a real place – or at least it will be after I build it to ensure that this soup is remembered for eternity. You’re witnessing history, people!

Creamy Butternut Squash Soup

Ingredients:
1 medium butternut squash, peeled and chopped
1/2 large sweet onion, chopped
2 large carrots, peeled and chopped
2 large celery stalks, chopped
2 large garlic cloves, pressed
Olive oil
4 – 6 cups vegetable broth
1.5 cups cashew cream
3 T butter substitute (I used Smart Balance)
Seasonings to taste (I used salt, pepper, garlic powder, and cayenne pepper)

Step 1: Roughly chop all veggies. This is a creamy soup, so nothing needs to be neat or bite-size – it’s all going in the blender. Saute the onion, carrot, celery,  and garlic in a tablespoon of olive oil in a large pot over medium-low heat.

Step 2: While the veggies are getting soft, prepare your cashew cream. You will need to plan ahead and cover 2 – 3 cups of cashews with water and let them soak overnight in the fridge. After soaking for at least 12 hours, rinse the cashews and cover with fresh water in the blender. The less water you use, the thicker the cream will be. Blend for at least 2 minutes until smooth.

I ended up adding more water to this because it was too thick.


Step 3: Don’t get so preoccupied with your cream that you forget your veggies are on the stove. Then you’ll have to start all over. 😦


Step 4: When veggies are soft (but NOT burnt), add the squash and the butter alternative. Remember to stir frequently so nothing sticks to the bottom of the pot or burns. You can add more olive oil if necessary.

Step 5: Let everything cook until the squash is soft and falling apart. When all the veggies are very tender, scoop them into the blender. Add a portion of the vegetable broth and a portion of the cashew cream to the blender with the veggies and blend until smooth. Pour into a bowl and set aside. Repeat this process until all the veggies have been blended with all of the cream and broth.

Step 6: Wash your pot and put it back on the burner on low. Pour all of your smooth, creamy soup back into the pot and bring to a simmer (do not boil). Add salt, pepper, and garlic powder to taste. You can add other seasonings if you want to make it interesting, but the squash is so simple and flavorful that you probably won’t want to add much more to it. I actually added a teeny dash of pumpkin pie spice, mostly just to see if my husband would notice (he didn’t). Let simmer for 5 to 10 minutes and serve.

I added a dash of cayenne pepper for a little kick and an extra swirl of cashew cream. Parsley would be a nice garnish as well, but I didn't have any

My husband went absolutely crazy over this and ate two enormous bowlfuls. When my dad handed me his empty bowl he declared, “This soup is restaurant-worthy!”, but it was really hard to take him seriously with big orange globs dribbled all over his beard.

Pull on a sweater and enjoy a hot bowl of delicious, creamy butternut squash goodness. Then enjoy a second bowl, because it’s all vegetables and cashews, and it can’t get much healthier than that! This is what soup season’s all about.

EDIT: I made this again with Silk creamer and it was equally as tasty!

~Becky, a skinnyfat girl

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