Our days can go from normal to completely hectic, so when our hunger strikes at lunchtime we can be completely satisfied with a hot bowl of soup created from some of our incredible soup recipes. A thermos of soup is easy to grab in the morning before we head out to work whether we are in the office or meeting off site somewhere.
Recipe: The Best Roasted Tomato Soup with Sprinkled Parmesan
2 pounds fresh tomatoes
4 garlic cloves
4 small onions, cut in half
2 tablespoons olive oil
2 teaspoons dried basil
1 teaspoon dried oregano
2-4 cups water (depending on how thin/thick you like your soup)
Salt and black pepper to taste
1 tablespoon grated Parmesan
Preheat the oven to 400F.
Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil.
Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Roast the vegetables until soft, about 20 minutes. Remove from the oven and let cool.
Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth
To serve, place the soup in a large saucepan and re-heat quickly over medium heat right before serving. Ladle the soup into bowls and garnish with sprinkled Parmesan. Enjoy!
Recipe: Miso Soup
- 4 cups water
- 1/3 cup miso
- 3 green onions (scallions), chopped
- 1 tbsp shredded nori
- 1/2 block firm tofu, cut into 1 inch cubes
- dash soy sauce (optional)
- 1/2 tsp sesame oil (optional)
Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of it’s healthy properties as well as change the flavor of the soup. Makes 4 servings.
Recipe: Butternut Soup
- 2 pounds butternut squash, cubed
- 2 onions, chopped
- 1 tablespoon butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 1 dash ground nutmeg
- 1 dash ground cloves
- 1 dash ground cinnamon
In a large microwave safe bowl combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste. Enjoy!