Soupa Star!

If you know me you know that I go through my food phases. So what's the phase du jour?? Soup! I have two recipes to share. Tomato and lentil soup. Tomato soup is all about the freshness and the accoutrements. After all, soup doesn't have to be the main star. It can also be the perfect hot dip for your sandwich or flatbreat.  Before you think it’s too hard or you don’t have time, let me deruffle your feathers by saying it doesn’t take long.  If you have an hour, you can have some soup.  Let’s get right to it.  Here are the recipes.   Enjoy!

Creamy Tomato Soup 

·       1 large diced onion

·       4 peeled and diced carrots

·       3 28 ounces of San Marzano tomatoes

·       4 cups of chicken broth

·       Heavy cream to taste

·       Red chili flakes to taste

·       Fresh basil

·       Salt and pepper

 

Heat a couple glugs of olive oil in a large soup pot.  Add onion and carrot, cook until the onionsare transulcent.  Add the chili flakes(if using).  Add the tomatoes and chicken broth.  Cook on low heat without lid for 45 minutes.   

Once cooked, add salt and pepper to taste. Now here’s the magic piece.  Ladle the soup into a blender, food processor, or use an imersion blender to puree the soup.  You can make it completely smooth or leave some texture.  It’s totally up to you. 

Once blended, put the soup back into the pot and return to heat, and add cream to your liking.  Taste for seasoning and adjust if needed.  Add fresh basil.  So fresh, so creamy, so delish.

Oh I did mention the accoutrement didn't I.  In this case it's in the form of bread.  The pic shows a couple slices of olive oil rosemary bread that was brushed with more olive oil, sprinkled with salt, and toasted in a saute pan.  You can also use the same bread and put a couple slices of sharp cheddar cheese in the middle for some grilled cheese action.  Either way - go ahead and dip away!

Red Lentil Soup 

·       1 large diced onion

·       4 peeled and diced carrots

·       1 cup dices celery

·       1 lbs dried split lentils (I found mine atTrader Joes)

·       1 28 oz can of San Marzano tomatoes

·       6 cups of chicken broth

·       ½ tsp toasted corriander seed

·       ½ tsp toasted cumin seeds

·       Salt and pepper

 

In a dry pan, toast the spices until you can smell them.  Then grind in a mortar and pestle until powder.
Heat a couple glugs of olive oil in a large soup pot.  Add onion and carrot, cook until the onions are transulcent.  Add spices and the remaining ingredients.  Cook with lid onfor 45 minutes.   

Just like the tomato soup, here’s the magic piece.  Ladle the soup into a blender, food processor, or use an imersion blender to puree the soup.  You can make it completely smooth or leave some texture.  It’s totally up toyou. 

Once blended, put the soup back into the pot add additional seasoning if needed.  You can also adjust the viscosity by adding more chicken broth. 

I served this soup with a squeeze of fresh lemon and toasted flatbread.  This soup feels heartwarming and hearty, yet it’s so healthy!