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I created
this soup for my uncle by morphing several recipes I was able to
find for tomato basil soup, tomato bisque, and roasted garlic
soup. I omitted the cream found in traditional bisque to make
the recipe dairy-free.
1 head garlic
1/4 tsp extra-virgin olive oil
1/4 cup water or broth
1 med onion, finely chopped
2 lbs ripe Italian plum tomatoes, roughly chopped
3 cups vegetable stock
1/2 cup dry white wine (optional)
2 Tbs sun-dried tomato paste
1/2 cup shredded fresh basil, loosely packed
salt & freshly ground black pepper
whole basil leaves, to garnish
Preheat oven
to 350°. Remove loose, papery skin from garlic, leaving heads
intact. Place garlic on a sheet of heavy-duty foil; drizzle with
1/4 teaspoon olive oil and sprinkle with a pinch of salt and
pepper. Loosely wrap foil around garlic, folding foil edges
securely. Roast until garlic has softened, about 40 minutes, and
then transfer to plate. Open carefully and discard foil; let
garlic cool. Separate garlic into cloves. Squeeze soft garlic
from each clove into a small bowl; set aside.
Heat about
1/4 cup water or broth in a large saucepan until it simmers. Add
the onion and roasted garlic. Cook gently for about 5 minutes,
stirring, until the onion is softened. Stir in the chopped
tomatoes, then add the stock, white wine and sun-dried tomato
paste, with salt and pepper to taste. Bring to a boil, then
lower the heat, half cover the pan, and simmer gently for 20
minutes, stirring occasionally to keep the tomatoes from
sticking to the bottom of the pan. Process the soup with the
shredded basil in a blender or food processor until smooth and
return to the pan. Do not allow the soup to approach the boiling
point. Check the consistency and add more stock if necessary,
then season with salt and pepper.
Pour into heated bowls and garnish with basil. Serve at once.
(Can also be frozen and served later.)
Recipe
submitted by Aimee Gallo, Holistic Health Coach and owner of
Vibrance Nutrition.
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Pumpkin Spice Soup
Vegetarian with Vegan option
16 oz Pacific Natural Foods Butternut Squash Soup
2 cups Pacific Natural Foods Organic Chicken Broth
1 (15oz) can solid pack pumpkin
1 tsp brown sugar
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1/8 tsp ground nutmeg
1 cup whipping cream or Soy Whip®
Combine
Pacific Butternut Squash Soup with Pacific Organic Chicken Broth
and stir. Add in the pumpkin, brown sugar, salt, pepper and
nutmeg. Bring to a boil then reduce heat and simmer for 5
minutes. Add the cream and cook until heated through (about 2
minutes).
Recipe
from Now and Zen® foods.
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