Category: Soups and Stews

Garden Gazpacho

Published on by Alissa1 Comment

I am trying a few new things lately. Girlie things. Now, for those of you who do not know me very well, I am not a “girlie” girl. I’m an engineer that loves chemistry jokes.  I love love love t-shirts, cold beer, a great pair of jeans, duct tape, and power tools. I hate putting make up on or doing my hair (very apparent but I try). I have more running shorts than dresses or nice clothes in general. True story.

But a dear friend of mine is trying to convince me to give “girlie” a go. She loaned me a nice purse (my old purse looks like a nap sack bag according to my husband)and I even got a pedicure and a manicure. I felt like Eliza Doolittle!  I hate purses and I get irritated at the time it takes to get my nails done. That being said, I do have to admit that I feel a little more put together (even if this is the biggest and heaviest and most awkward purse and I want to throw it at someone everytime I can’t get it on my shoulder using just one hand). But I am trying…sort of. Right?

Another new thing that I have tried recently is cold soup. Cold soup? Really? Yes, really.

Give it a go.  It is quite refreshing on a hot muggy day. (Unlike this new purse!) And it’s easy. And no oven or stove! Bonus! Top with avocado slices or shredded chicken for a full meal or serve as a starter.

Throw all that produce that you have streaming out of that beautiful garden or farmers’ market into a blender or food processor, blend, chill, and then eat!  Or if you are like me and can’t wait for the darned soup to chill, eat it straight out of the food processor bowl. Mmmm. I recommend removing the blade first!

Garden Gazpacho

Serves 6 as a side

Ingredients

  • 6 large tomatoes, cored and roughly chopped
  • 1/2 large cucumber, seeds removed
  • 1 green bell pepper, cored
  • 1 clove of garlic
  • 1/2 medium onion, chopped
  • 2 to 3 tablespoons of red wine vinegar
  • 2 to 3 tablespoons of olive oil
  • 1 to 2 tablespoons of lemon juice
  • 1 teaspoon of fresh basil
  • salt and pepper to taste

Instructions

  1. Because this makes quite a bit, you will have to do this in batches. Combine half of the ingredients into a food processor or good blender. Blend until smooth. Pour into a container.
  2. Process the half of the ingredients and blend until smooth. Combine the soup with the first batch. Place in the refrigerator for at least an hour to chill properly.

Coq au Vin with Vegetables

Published on by Alissa4 Comments

It’s Monday and another edition of the Food Matters Project.  I’m a little late in my post, but it has been hard to get behind the stove and cook when it is soooo gorgeous outside. We had nearly six days of straight drab and dreary rain and then the sun popped out this weekend in full spring fashion.  It was grill action time!

Unfortunately, that means I put off my Vegetables au Vin with Coq recipe from the FMP. It was chosen by Evi + Sam of the Fifth Floor Kitchen blog. It is the chicken and veggie version of Julia Child’s Beef Bourginogn, my ALL TIME FAVORITE INDULGENCE DISH. Although I love love love that dish, it takes a friggen lifetime to make.

Mark Bittman’s Vegetables au Vin with Coq takes a fraction of that time, clocking in at 40 minutes to an hour. In his recipe, he uses eggplants, mushrooms, onions, and green beans along with chicken and braised in a red wine sauce. I love recipes that allow me to drink while I cook.

My version uses a whole organic farm raised chicken ($2.50 to $3.50 per pound) which is cheaper than buying organic chicken breasts ($6 to $7 per pound). Use a good pair of kitchen shears to cut the bird up into 4 pieces (breasts and thighs). Save the wings, neck, back, and other parts to use in making homemade chicken stock by throwing those parts in a crockpot, filling with water, adding some carrots or celery for extra flave, and turning on low to cook overnight. Bam…homemade stock.

Instead of eggplant, I stuck with carrots, celery, mushroom, onions, green beans, and spring peas. Because green beans and spring peas do not take long to cook, I add them at the very end so that they aren’t mushy. Use a fruity wine, such as Pinot Noir.

Coq a Vin with Vegetables (adapted from Mark Bittman’s Food Matters Cookbook)

Ingredients

  • 2 tablespoon of olive oil
  • 1 whole chicken, cut into 4 pieces
  • 1 onion, chopped
  • 1 lb baby bella mushrooms, roughly chopped
  • 2 celery stalks, chopped
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 2 cups chicken stock (preferable homemade)
  • 2 cups fruity red wine (such as pinot noir)
  • 2 bay leaves
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoon fresh parsley, chopped
  • 1 tablespoon sweet cream organic butter
  • 1 teaspoon fresh cracked pepper
  • 1 lb frozen green beans
  • 1 cup of frozen green peas

Instructions

  1. In a Dutch oven or large pot, add 1 tablespoon of olive oil and heat over medium-high heat. Add the chicken, turning and rotating as necessary. Once all sides are browned, remove the chicken from the pan.
  2. Add the rest of the olive oil, onions, carrots, celery, and mushrooms. Cook the vegetables for about 15 minutes, stirring occasionally, until they being to turn brown. Stir in the garlic and sauté for 1 to 2 minutes.
  3. Add the stock, wine, bay leaves, and herbs. At this time, return the chicken to the pot. Bring the liquid to a boil, then lower the temperature and allow it to cook for about 20 minutes. The chicken should be cooked through at this point, if not, cook for another 5-10 minutes.
  4. Remove the chicken from the pan and add butter to the liquid. Allow it to cook until it is reduced by half, and becomes saucy and thick. Add the green beans and peas. Cook for about 5 minutes. Sprinkle in pepper, or any additional salt. Remove the bay leaves.
  5. If you’re making this dish ahead, refrigerate it at this point. If you’ll be eating it soon (or when you’re reheating), then add the chicken back into the pot and allow to warm up for about 5 minutes. Garnish the dish with parsley when serving.

Curried Tomato and Sweet Potato Soup

Published on by Alissa2 Comments

It is SPRING! Hope you had a great weekend.

Happy Food Matters Monday. Today’s fabulous recipe is brought to you by the FMP project. The original recipe, Curried Tomato Soup with Hard Boiled Eggs, was chosen by Joanne of Eats Well With Others. This is a simple and delicious version of tomato soup.

Although tomatoes are definitely not in season right now, I luckily still had two mason jars of canned tomatoes in my cellar that I had canned this past summer.  You can easily substitute regular canned tomatoes.

The original recipe called for 3 cups of tomatoes, 2 potatoes, cauliflower, and hard boiled eggs.  Sorry, but the hard boiled eggs on top of a soup kind of freaked me out. If you want to give it a go, try it. I tried to poach an egg in the soup, and it turned out ok. But I probably wouldn’t do it again…but that’s just me.

My version has sweet potatoes that I had stored from the market and a mix of kale and swiss chard from my garden.  This just goes to show you how versatile this recipe, and most recipes, are. You can substitute whatever you have on hand or whatever is in season for most vegetables.

Curry powder and sweet potatoes are a match made in heaven!

Adding coconut milk gives his soup added creaminess.

I also pureed the soup using an immersion or hand blender which makes this soup ever more creamier. You can leave it chunky, if you prefer.

You could also reduce the amount of water in the recipe (use 1 cup instead of 3) and serve this over basmati rice!

Curried Tomato and Sweet Potato Soup (Adapted from Mark Bittman’s Food Matters Cookbook)

Time: 30 minutes

Serves: 4

Ingredients:

  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ginger (or 1 tablespoon of fresh grated ginger)
  • 2 tablespoons of curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon honey
  • 2 sweet potatoes, peeled and diced
  • 1 medium carrot, diced
  • 1 cup lite coconut milk
  • 3 cups vegetable broth or water
  • 3 cups of diced tomatoes (2 cans) with juice
  • 1 bunch of kale (1 to 2 cups), ribs removed and sliced in 1 inch ribbons
  • 4 tablespoons of chopped cilantro
  • salt and pepper to taste

Ingredients:

  1. Heat coconut oil in a heavy dutch oven over medium-high heat until melted. Add onions and cook for 3 to 5 minutes or until onions are translucent. Add garlic, ginger, curry powder, cumin, and red pepper flakes. Cook for an addition 1 minute or until spices become fragrant.
  2. Add diced sweet potatoes and carrot. Stir and cook for 2 minutes, coating potatoes.
  3. Add coconut milk, vegetable broth (or water), and diced tomatoes with juice. Bring to a boil. Lower heat and simmer with lid on pot for 15 to 20 minutes or until potatoes are tender.
  4. Use an immersion blender (hand blender) or a regular blender (or food processor) to puree most of the soup. If using an immersion blender, place the immersion blender into the pot and puree the soup until your get the desired consistency. If you are using a regular blender, remove a few cups at a time and puree in batches. Be careful to not splatter the hot soup. Add the pureed soup back to the pot.
  5. Add kale and cook over medium-low heat for an additional 5 to 10 minutes or until kale is tender. Add salt and pepper to taste.
  6. Ladle into 4 bowls. Top with chopped cilantro.

Winter Thai Curry Stew

Published on by Alissa1 Comment

I have a confession. Some people buy shoes. Some people eat chocolate. Me? I’m weird….I buy food. I love going to a great market and searching out new items or new vegetables. Recently, I stumbled upon a huge and beautiful rutabaga at the market. I’ve never had one, so I decided that she was coming home with me along with some parsnips, carrots, and kale.

Winter root vegetables are great to have on hand because they can store at room temperature or down in your basement for 6 months!  So even if I don’t exactly know what I am going to do with them when I buy them (like the rutabaga), I know that they will wait for me for until the inspiration occurs. Plus, these winter veggies are full of nutrients such as vitamins A and C, calcium, folate, and potassium (just to name a few). Because of all these nutrients, these vegetables are great for warding off cold-weather infections.

So one night the inspiration came, I threw together several root vegetables that I had on hand along with some coconut milk to make this AMAZING stew. Coconut milk is a great staple to keep on hand in your cabinet. It can take any meal and make it an 11. And let me tell you my friends…this stew is a 12! Jam on it. Make it. Love it. Hoard it.

Winter Thai Curry Stew (serves 4 to 6)

Note: The vegetables in this stew (like most soups/stews) are interchangeable and are not set in stone. I simply used what I had on hand and what is currently in season….roots. This would be great with regular potatoes, sweet potatoes, and even broccoli. In the summer, use summer squash, green beans, and spinach. The cooking times will be reduced for these spring and summer vegetables because they are not as hearty as winter vegetables.

Ingredients

  • 1 Tablespoon of coconut oil or olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1/2-inch piece of fresh ginger, peeled and minced
  • 1 Tablespoon of Thai curry paste (I used green curry paste)
  • 3 to 4 cups of diced vegetables (I used 1/2 rutabaga [peeled and cubed], 1/2 butternut squash [peeled and cubed], 2 parsnips [sliced thin], and 2 carrots [sliced thin])
  • 6 to 7 cups of low sodium vegetable or chicken broth or water (or combination)
  • 1 teaspoon of low sodium soy sauce
  • 1 to 2 cups of diced kale (1-inch strips), hard stems removed
  • 1 cup of reduced fat unsweetened coconut milk
  • 1 teaspoon honey  (optional)
  • salt and pepper to taste

Instructions

  1. Heat oil  in dutch oven over medium-high heat. Add onions and cook for about 5 minutes, or until translucent. Add garlic, ginger, and Thai paste, stirring constantly for an about 1 minute.
  2. Add vegetables, broth, water, and soy sauce. Bring to a boil. Reduce heat until the stew is simmering. Cover and cook until vegetables are tender. For root vegetables, this took about 20 minutes. If you are using spring or summer vegetables, this will take only 10  minutes.
  3. After vegetables are tender, add kale, coconut milk, and honey. Cook for about 3 to 5 minutes, or until kale is tender. Add salt and pepper to taste.

Curried Butternut Squash Soup

Published on by Alissa1 Comment

This is a creamy soup that feels totally indulgent.  It’s the type of soup that you would think had a boat load of cream and butter, but has none. You can load up on seconds and your body will thank you for the extra nutrients.  Plus, it takes less than 30 minutes to throw together and it’s so smooth. I use an immersion blender to puree the soup after the butternut squash is cooked, but you could also transfer the soup to a blender in batches. Just be careful of hot splattering soup….I speak from experience. Nothing like getting hot soup in the eye and face.

The prime difficulty in this soup is carving that dang butternut squash. Cut the squash in half, remove and discard the seeds. Cut the squash into disks. Then, trim off the skin. Dice the flesh in 1- to 1/2-inch cubes. If you can’t find butternut squash or are in a time crush, luckily, many grocery stores sell frozen pre-cut butternut squash that will work like a charm.

I still had a honken huge butternut squash left from my garden that I harvested early in the fall. Winter squash and sweet potatoes are my favorite thing to grow because they keep for so long. I can hoard my fall-harvested crop in our basement throughout the cold winter. They are like little treasures when it is so barren and cold outside. Throwing this squash into a bowl of warm and comforting soup, reminds me that in a few months, spring will come back and I will soon be able to start planning my garden, growing plants, working the soil, and eagerly anticipating my yield. I don’t think about the part where the stupid squirrels eat my yield and the sun scorches up the ground.

Anyways, you should make this soup. Any good curry powder will do. You could also go a thai route and throw in some red or green thai curry paste and some coconut milk. Dang…why didn’t I do that. Next time. next time.

Curried Butternut Squash Soup (serves 6 to 8)

Ingredients

  • 1 Tablespoon olive oil or coconut oil
  • 1 medium to large onion, diced
  • 1 carrot, diced
  • 1 celery stick, diced
  • 2 cloves of garden, minced
  • 1 1/2 Tablespoons curry powder (depending on how spicy you prefer)
  • 1 butternut squash (4 cups), diced
  • 1 quart vegetable or chicken stock (low sodium)
  • salt and pepper
  • greek yogurt (optional)
Instructions
  1. Heat oil in dutch oven or large pan over medium-high heat. Add onion, carrot, and celery. Sauté for 5 minutes, or until onions are translucent.
  2. Add garlic and curry powder. Saute for 1 minute or until spices are fragrant. Add butternut squash and broth. Bring to a boil. Cook for approximately 20 minutes or until squash is cooked through.
  3. Use an immersion blender to puree the soup or transfer the soup to a blender in small batches. Once the soup is completely pureed, add salt and pepper to taste.
  4. Ladle into bowls. Top with a tablespoon of greek yogurt.

Chicken Mushroom Noodle Soup

Published on by AlissaLeave a comment

This is a soul warming soup. The kind of soup that you will want to keep around and curl up with a great book.  I’ve been fighting a cold for a week and this soup was the perfect prescription.

It’s easy and comes together in less than 30 minutes.  This is the kind of soup that is great for these cold winter days. The kind of soup that you don’t have to think too much about, because you can use leftover chicken, frozen veggies, and pre-made stock. It takes longer to throw a pair of wool socks on than it does to make this soup…well not really, but you get the point. So lay back and relax.

Chicken Mushroom Noodle Soup (serves 6)

Ingredients

  • 1 Tablespoon of olive oil
  • 8 oz baby bella mushrooms, sliced 1/4-inch thick
  • 1 large onion, diced
  • 1 teaspoon italian seasoning
  • 1 teaspoon dried thyme
  • 1 cup shredded chicken
  • 7 cups low-sodium chicken broth or vegetable broth
  • 2 cups dried egg noodles
  • 1 1/2 cups green beans (frozen or fresh), cut into 1-inch pieces
  • 1 teaspoon lemon juice
  • 1/4 parsley, diced
  • salt and fresh cracked pepper

Instructions

  1. Heat oil in large pot or dutch oven over medium-high heat. Add onions and mushrooms, and sauté for 5 minutes. Stir in italian seasoning and thyme. Add chicken and broth. Bring to a boil.
  2. Add noodles and simmer for 3 minutes, stirring occasionally. Add green beans, and simmer an additional 3 minutes. Remove from heat.  Stir in lemon juice and parsley. Season with salt and pepper to taste.

Curried Lentil Stew

Published on by AlissaLeave a comment

Recently I bought Heidi Swanson’s Super Natural Every Day and I can’t put it down.  The recipes are creative and inspiring. The photographs are total food porn and I am in deep smit. This lentil stew is one of the first recipes that I made from her cookbook and it does not disappoint. It also makes a metric butt load, so be ready to EAT SOME STEW. Or invite people over…or freeze small portions for lunches like I did.

Curried Lentil Stew (serves 8 to 10)

Ingredients

  • 2 tablespoons of extra-virgin olive oil (or coconut oil)
  • 2 large yellow onions, chopped
  • 1 cup of diced sweet potato
  • 1.5 Tablespoons curry powder
  • 1/2 cup wheat berries (can use farro, spelt, bulgur, or even wild rice mix)
  • 1 1/4 cups of green or black lentils, picked over and rinsed
  • 7 cups of vegetable broth (or water)
  • Salt and pepper to taste
  • 1 cup plain or greek-style yogurt (optional topping)
  • Grated zest and juice of 1/2 lemon (optional topping)

Instructions

  1. Heat the oil in a large soup pot over medium-high heat. Stir in onions and sweet potato. Cook until the onion softens, approximately 5 minutes. Add the curry powder and stir until the onions and sweet potatoes are coated with the curry powder.
  2. Add the wheat berries, lentils, and veggie broth. Bring to a boil.  Decrease the heat to a simmer, cover, and cook for 50 minutes. The wheat berries and lentils should be cooked through. Taste and season with salt and pepper. Ladle into bowls.
  3. (optional) In a separate small bowl, stir together the yogurt and lemon zest and juice. Add about 1/4 teaspoon of sea salt. Serve each bowl of stew with a tablespoon of this lemon zested yogurt. It really adds a great lift to the soup. Try it!

Roasted Sweet Potato, Apple, and Chicken Sausage Soup

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Sweet potato time!  I love sweet potatoes any way you prepare them…except from a can. Bleck! There is a local urban farm that specializes in unique and heirloom varieties of vegetables. The typical sweet potato that is sold in the grocery store, pales in comparison to the varieties that you can find at your local farmers market which can vary with different skin colors and different flesh. Recently, I bought three different varieties of  sweet potatoes: a Japanese (red skin and white flesh…creamy, smooth, and sweet), an O’Henry (white fleshed and super sweet), and a Beauregard (orange flesh and creamy).

Sweet potatoes have a lot to offer nutritionally. They’re loaded with vitamin A and beta carotene, plus healthy amounts of vitamins C, B6 and E, as well as potassium. They are also a good source of fiber and complex carbohydrates. Like most vegetables, they contain no fat or cholesterol, and a medium-size sweet potato has only about 100 calories.

This soup is really easy. I found the original recipe in a vegan cookbook. I had a few chicken sausages left over that I threw in for added protein. For a vegetarian or even vegan version, leave out the sausage. It’s great both ways. You can easily use left over sweet potatoes in this soup.

Roasted Sweet Potato, Apple, Onion, and Chicken Sausage Soup (serves 4) adapted from Fresh and Fast Vegan

Ingredients

  • 1 teaspoon fennel seeds (dry roasted and ground using a mortar and pestal)
  • 1 teaspoon cumin seeds
  • 3 medium sweet potatoes, diced 1″ pieces
  • 2 medium apples, cored and diced (tart variety works best)
  • 1 lb small onions, quartered
  • 1 apple, cored and diced
  • 1 head of garlic, top cut off
  • 1 Tablespoon olive oil
  • 3 chicken sausages, sliced vertically 1/2 inch thick
  • 3 cups of chicken or vegetable stock
  • 2 Tablespoon of fresh chopped parsley (optional)
  • salt and pepper to taste
Instructions
  1. Preheat oven to 450 F. Dry fry the fennel and cumin seeds in a heavy skillet or frying pan over medium heat for 3 minutes or until they start to pop, stirring frequently. Coarsely crush the roasted seeds with a mortar and pestle.
  2. Place chopped sweet potatoes, onions, apples, and sausage in a shallow roasting pan. Sprinkle the crushed seeds over the vegetables and apples. Drizzle 1 to 2 tablespoons of olive oil over the top. Stir. Roast for 25 minutes, then turn the vegetables over and roast for an additional 25 minutes. The vegetables should be tender when pierced with fork. Remove 1/4 of the vegetables and all of the sausages and set aside.
  3. Puree the remaining vegetables with chicken stock in a food processor to a smooth puree. Transfer to a saucepan. Warm the soup over a gentle heat.
  4. Now add the vegetables and chicken sausage to the soup. Add chopped parsley. Season with salt and fresh cracked pepper to taste.  Now try not to eat the whole thing by yourself, like I did.

Spicy Black Bean Soup

Published on by Alissa1 Comment

This is hands down the best black bean soup I have ever had….and I have tried multiple black bean soup recipes. This one is soooo flavorful and addictive. It makes quite a bit, but you will be thankful for the leftovers because it tastes better the second day (if that is even imaginable). This recipe also freezes well. Reheat the frozen portions for a quick lunch or dinner. Or bathe in it…because it is THAT good.

Don’t let the long list of ingredients spook you. It is such a flavorful soup and so easy to throw together. If you don’t have smoked paprika, you can leave it out. But I think it adds a nice flavor along with the bacon. Mmmm. For a vegetarian version, you leave out the bacon and use vegetable broth instead of chicken broth.

(Note: Ketchup can be used in place of the tomato paste and maple syrup.)

Spicy Black Bean Soup (serves 6 to 8)

Ingredients

  • 6 slices of smoked all natural bacon, diced in 1/4″ slices
  • 2 medium onions, diced
  • 6 cloves of garlic, minced
  • 1 jalapeño, diced (keep seeds for a kick or deseed if want a milder soup)
  • 1 medium sweet bell pepper, diced
  • 1 15 oz can of chicken stock (or vegetable stock)
  • 1 15 oz can of diced tomatoes, undrained
  • 1 Tablespoon of chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoons of worcestershire sauce
  • 2 Tablespoons tomato paste
  • 2 teaspoons of maple syrup
  • 4 15 oz cans of black beans, drained but not rinsed
  • 1 bunch of cilantro, chopped (about 1 cup)
  • kosher salt and cracked pepper to taste
  • juice of 1/2 lime or 1 Tablespoon of lime juice
Instructions
  1. Cook bacon over medium heat in a dutch oven until bacon is cooked but not crispy, about 5 minutes. Drain a portion of the grease out, leaving just enough to sauté the onions.
  2. Add onions and cook until translucent, about 4 minutes. Add sweet bell pepper, jalapeño, and garlic. Cook for about 2 minutes.
  3. Add broth, tomatoes, spices, tomato paste, and maple syrup. Heat to boiling. Reduce heat to medium low and cook covered for 5 minutes.
  4. Add black beans. Increase heat to medium until boiling. Reduce heat to medium low and cook an additional 10 minutes, covered.
  5. Stir in 1/2 cup of the chopped cilantro, salt and pepper to taste, and lime juice. Heat until soup thickens, about 5 minutes.
  6. Allow to cool for 5 minutes. Ladle into bowls and top with remaining chopped cilantro, sour cream or greek yogurt.

Fresh Garden Tomato Soup

Published on by AlissaLeave a comment

On cold days, one of my favorite cozy lunches is grilled cheese and tomato soup. It warms me down to the bone….along with a fabulous pair of wool socks. Grrrrr. Now seriously, who doesn’t love a great tomato soup. Canned varieties of tomato soup don’t hold a candle to freshly made creamy tomato soup. I bought 10 lbs of bruised tomatoes, also known as seconds, at the farmers market. I got them at a fraction of the price…$1/lb instead of the $3/lb. These are great for canning, roasting, or cooking down into sauces. However, you have to either can these suckers quickly or cook them. If you let them sit around, you will have an entire family of fruit flies moving into your kitchen.  So with all these tomatoes and the cool fall weather setting in, a huge batch of tomato soup seemed appropriate.

This is a great recipe if you have a bumper crop of tomatoes. Buuuuut, if you are like the rest of us and had a depressing tomato season then either buy seconds or you can use a large can of crushed tomatoes. Although I really love this soup, next time I will roast the tomatoes for 1 hr at 400 F before putting them in the soup to add a deeper flavor. I add a carrot and red bell pepper for extra veggie oomf, but you can leave these out for a pure tomato basil soup.

Fresh Garden Tomato Soup (4 – 6 servings)

Ingredients:

  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced
  • 1 carrot, diced (optional)
  • red bell pepper, diced (optional)
  • 3 lbs tomatoes, cored and diced (or 1 28 oz can of crushed tomatoes)
  • 1 Tbsp honey
  • 1 cup vegetable broth
  • 1/4 cup fresh basil or 1 Tbsp dried basil
  • salt and fresh cracked pepper
  • Fresh parmesan (optional)
Instructions:
  1. Heat olive oil in dutch oven over medium-high heat. Add onions and cook for 5 minutes, until onions are translucent. Add minced garlic, carrots, bell pepper and cook for another 5 minutes, or until carrots begin to soften.
  2. Add diced tomatoes, honey, and broth. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  3. Puree the soup with an immersion blender or transfer the soup to a blender (in batches) and puree. Return to pot.
  4. Stir in basil, salt and pepper to taste.
  5. Top with fresh parmesan.