Roasted Tomato - Vegetable Soup

Sometimes I get an idea for a recipe and it meets or exceeds my expectations. This was one o.f those times ☺️ It's not an exact recipe though, more just a photo illustration.

I had to slow-roast everything since I could not figure out how to get the oven temperature higher or lower than 350° on this fancy oven where I'm currently staying, here in Arizona.

I lost track of the time it took to get everything roasted properly, but as usually the carrots are the last to soften, so they were my guide. At that temperature, I'd guess the process took around an hour and a half, give or take a bit.

First scrub everything, then cut it all into big or medium chunks. Toss it all together in a big soup pot with a generous amount of good quality -single source- EVOO, a bit of garlic salt, lots of black pepper and whatever seasoning or herb blend you choose. 

Pour that onto a big sheet pan and roast until the carrots cooperate. Cool all this slightly, peel the tomatoes if you can, then put everything into a blender jar.

Pulse until rough-chunky or all the way to baby-food-smooth, whatever your preference for this particular soup happens to be today. Mine here isn't chunky but also not smooth, somewhere -just right- in the middle.

Pour this into that same big pot again. Rinse the pan and blender jar and add this water to the pot. Heat it to a simmer, taste and make any corrections in texture, viscosity and seasonings. More of everything? More water? Chicken soup base? Want it dairy free -?- then serve it now. 

If you want it a bit softer, and appreciate dairy, add heavy cream or a big spoonful of sour cream, just a little at a time until you get it right. Stir gently to combine everything and heat it back to a simmer before serving.

I had this with a piece of Cloud Bread and a fresh green side salad. . .Mmmm. Remember. . .it's always soup season. . .Even here in Arizona with the outside temperature at 91° . . 🥰 . . Lin

Easter Potato-Vegetable Blender Soup

Leftovers are wonderful! But, there comes a time when you've just had enough. Rather than throw them away, it's always fun for me to try to rethink, recreate, or retexturize whatever foods have lost their original glow.

Today it was the vegetables and mashed potatoes from our Easter dinner.

I combined these with 1 pint of chicken bone broth, a little dry parsley, pepper and garlic salt. I blended and heated this new soup, just to a low bubble, and it was ready to serve. It turned out well. My daughter likes blended soups, so I think a container of this will find its way to her house.

Be creative with your leftovers. Happy Cooking Everyone! . .Lin

Blended Potato Vegetable Soup with Romaine

6-8 med. Yukon Gold potatoes
3 big carrots
3 ribs of celery
2 sm. yellow onions
3/4 lg. red bell pepper
2T Moroccan EVOO
2T butter
            2-3T chicken soup base
            1T Sofrito seasoning
            1t black pepper
            1-1/2 quarts chicken bone broth

1 lg. Vidalia onion

2 small bunches of Romaine

Chop-slice the vegetables in the first group. I only used 5 of the potatoes along with the bowl of fingerlings my daughter grew at her house. Sauté in a big pot, in the olive oil and butter.

Stir occasionally, over low-medium heat, until the scent fills your kitchen.

Add seasonings, bay leaves, and bone broth. Simmer, covered 45-60 minutes. Chop and add the Vidalia onion, then blend with your immersion blender.

Stir in the sliced-chopped-washed Romaine, blend again for just a little bit to only break up the long pieces. immer another 10 minutes, take off the heat and cool 30-60 minutes.

I didn't use the half and half. The soup didn't need more liquid. 

Instead I decided to use 1c Spinach-Artichoke-Parmesan dip, which has cream cheese as the first ingredient. Perfect for this soup!

When the soup has cooled enough to touch the bottom of the pot, stir in the dip. Heat again, just until it starts to steam and begins to bubble.

This would be great with crusty sourdough bread. . .Lin

Coconut Curry Roasted Fruit and Vegetable Soup

1 med. butternut squash

1 lg. sweet potato

3 carrots 

EVOO, garlic salt and fresh ground black pepper

3 stalks of celery

4 cloves of garlic

1 med. purple onion

EVOO, garlic salt and fresh ground black pepper

Today I prepped then roasted the orange vegetables for 40 minutes at 400° Once the squash was cool, I peeled that then added the roasted vegetables to the pot where the others were simmering.

1T curry powder

1t coconut sugar

1t pumpkin pie spice

3T Better Than Bouillon 

3 very ripe, seeded, unpeeled pears (not shown)

20oz ± cold, fresh water

Blend this with an immersion blender and when slightly cooled, add 1 can coconut milk or coconut cream.

Serve this garnished with chopped nuts or seeds and a drizzle of seasoned, thinned, sour cream.

You could easily omit the coconut milk if you'd rather, but I like the way it brings all the flavors together and adds depth to the soup. . .Lin

Roasted Vegetable Soup

Scrub then cut all the vegetables into 1" to 1-1/2" chunks. Put in a gallon size plastic bag, add oil and seasonings. Shake then pour everything onto a parchment paper lined baking pan.

1 lg. cauliflower
2-3 med. carrots
3 stalks of celery
1 med.-lg. purple onion
2-3T single source EVOO
fresh ground black pepper
garlic chipolte seasoning
parsley garlic salt

Bake in preheated 400° oven 30-40 minutes, moving or tossing once while baking. Roast until just barely soft and fork tender. Transfer to a 4 quart pot, add 3-4c water and 2T Better Than Bouillon - vegetable or chicken flavor and a couple bay leaves. Simmer 15-20 minutes. Remove bay leaves, then blend with an immersion blender. Check flavors, making any adjustments you'd like.

If you're using coconut milk, add it now. I decided to omit that this time. Serve with a drizzle of seasoned sour cream and a sprinkle of dry dill. . .Lin

Colorful Roasted Vegetable Soup

Scrub all the vegetables well, then cut away any bad spots.

In a large bowl, combine 5-6T coconut oil, several grinds of fresh black pepper and about 1t of parsley-garlic salt. Microwave this until the oil is liquified, then stir together, dissolving the salt.

Brush this inside a kabocha squash, also known as a Japanese pumpkin, that's been cut open with the seeds and membranes scraped out. Toss those, compost them, or throw them outside for the bunnies, birds and squirrels. Cut the rest of the vegetables (see list at the bottom of this post) into big chunks. Stir them around in the seasoned coconut oil, to coat all the surfaces.

Preheat your oven to 375°

Cover two baking sheets with parchment paper and arrange the vegetables on the sheets. The oranges, celery tops and garlic go in later (don't roast those) Roast the vegetables about 50 minutes, longer if needed, until the carrots are tender. They'll take the longest, so by then everything else will be done.

Use the parchment paper to transfer the vegetables to a 5 quart pot by sort of creating a tube of the paper, and letting them just slide off into the pan - with any seasoned oil, the vegetables didn't absorb, left on the paper.

Add the cut up tiny mandarins - including the peel, 12-15 cloves of roasted garlic, 1-2t pumpkin pie spice, a little pinch of cayenne pepper, half a bunch of Italian flat leaf parsley and a cup or two of vegetable or chicken broth. Stir and bring this to a simmer. Let it cook like this, at a very low bubble for 10-15 minutes giving the oranges and parsley a chance to warm up and blend with the vegetable flavors. Remove from the heat and chill in the fridge or out on your chilly deck if you live in the crisp-cold northern region.

It's been around 30°F here all day. Perfect temperature out there to utilize it as added food cold-storage 😉

After about an hour, blend the soup with an immersion blender, adding more broth if needed. Now would be a good time to add some sour cream if you'd like. For a pot this size I'd recommend starting with 6-8oz. If that's not enough you can always add more. I decided to stick with just vegetables this time.

This recipe made about 4 quarts of really flavorful soup! Now it will chill on my deck until Sunday and be part of an Easter Family Dinner. Serve garnished with (a dollop of sour cream) a sprinkle of dill, and thin slivers of orange peel. . .Happy Easter Everyone. .✞. .Lin

Roasted Vegetable and Kabocha Squash Soup

• 1 Kabocha Squash - a.k.a. Japanese Pumpkin
• 5 sm. Yukon Gold potatoes
• 1 med. sweet potato
• a few garlic cloves
• 2 ribs of celery
• Little's Chili Lime Seasoning Blend
• Moroccan extra virgin olive oil

Scrub the squash, cut it in half and scrape out the seeds, rub with EVOO. Rough cut - chunk the vegetables, toss in EVOO, arrange on a parchment paper-lined baking sheet.  Sprinkle everything with Little's Chili Lime and roast in a 400° oven for one hour.

Like Old Mother Hubbard, my 'fridge, pantry and cupboard are currently bare!  I only had 2 cloves of garlic and no onion at all today, but wanted to make this soup. Last fall, I had an abundance of vegetables so I simmered and blended some for a red sauce. I also made 2c packages of chopped, fresh vegetables and froze the sauce and vegetables, for such a time as this. When you have extra vegetables from the grocery store, Farmer's Market or your garden, decide the best way to preserve them for a future time, when your stash is low. Freezing works well for me.

• 2c frozen red sauce
• 1/3c Moroccan EVOO
• 2c fresh, chopped, frozen vegetables
• tomato, onion, pepper, celery, garlic, carrot

While the squash and other vegetables are roasting, slowly simmer-thaw the ingredients above, in a 4-6 quart pot.  Cook at a low bubble, for 10  minutes, then cover and turn off the heat. Cooking isn't really necessary, but I recommend it since raising the temperature develops the lycopene in the tomatoes, which is a powerful antioxidant. However, it's good to include them in your diet in their fresh-raw state as well, since they're an excellent source of vitamin C when eaten right off the vine.

When everything in the pot has cooled a little, add the following.

• 1 can coconut milk
• 2t turbinado sugar
• 2-3t Little's Chili Lime
• 2-3t curry powder
• 1t cinnamon
• 1/2t nutmeg
• 1-2T dark balsamic vinegar

Sweet Bowl

After the vegetables are roasted and are cool enough to touch, scoop out the squash, cut the vegetables a little more then add everything to the big pot. Add a little water or vegetable broth to get a good balance of solids and liquid. Blend with an immersion blender, then simmer, covered, for 10 minutes. Check the flavor and thickness, adding more seasoning or liquid if needed.

Savory Bowl

Serve, garnished with sour cream, croutons, cilantro, fresh lime or lemon zest and juice.

The Sweet Bowl was topped with a dab of plain Greek yogurt, sunflower seeds, parsley, cayenne pepper, and some thin sliced crystalized ginger.

The Savory Bowl had small chunks of cooked roast beef, walnuts, cashews, cayenne and coarse salt. Pick a flavor profile then run with it!

Remember - Be Bold - Be Creative!  Cook Up Some Good Food. . .Lin

Root Vegetable A L'Orange Blended Soup

Scrub well, but don't peel, all the vegetables. Chop and sauté them lightly in a 3 quart pot with a couple tablespoons of really good extra virgin olive oil. When they've sizzled a while add a little water and the spices, orange zest and juice. Add the water slowly while simmering, as it absorbs. Cook everything until soft then blend. Check the flavors adjusting the spices as needed. Add a drizzle of honey or some brown sugar to bring out the flavors if you'd like.  Cool to room temperature. Whisk in the sour cream if you're using it, or omit if you want it vegan and dairy free.  

3 carrots

2 parsnips

1 med. beet

1 lg. sweet potato

1 lg. sweet onion

5 lg. cloves of garlic

zest and juice of 1 orange

1-2T pumpkin pie spice

a sprinkle of cayenne pepper

a good grind of black pepper

2T powdered chicken soup base

2-4c cold, filtered water

1c sour cream - optional

I've really come to appreciate blended soups!  Often, even if they don't start out that way, I'll blend a vegetable soup after a couple days and I'm always amazed at how changing the texture makes it like a whole different soup!  

Be Bold - Be Creative!

Happy Cooking!! . . . Lin

Tomato Vegetable Bisque

Chop the following into a 3 quart soup pot:

• 2 Carrots
• several stalks of Celery
• 1 lg. Purple Shallot
• 1 sm. Purple Onion
• 1 med. Cipollini Onion
• 2 tiny Bell Peppers

Sauté in a couple tablespoons of EVOO for just a few minutes, then add the following.  Cover and simmer 20 minutes then uncover and continue to simmer another 10 minutes.

• 1½ cold filtered water
• 3 sprigs Fresh Rosemary
• 1T Roasted Garlic and Herb Seasoning
• 1T Better Than Bouillon - vegetable flavor
• ½t finely ground black and cayenne pepper

Remove the rosemary sprigs, add 28oz. of Crushed-Diced Tomatoes and 1T sugar then blend with an immersion blender.  I didn't use the smaller can of stewed tomatoes.

Simmer another 10 minutes then take off the burner and let cool half an hour. Add 1c Half & Half, Heavy Cream, or Sour Cream and half a bunch of fresh Cilantro Leaves and Genovese Basil and blend again. Heat just until it bubbles then serve. 

Mmmm this is such a good Fall Soup! . .Lin

Orange Curry Vegetable Soup

1 med. butternut squash

1 med.-lg. sweet onion

1 med. sweet potato
1 med. red potato
1 purple shallot
5 cloves garlic
3 stalks celery

1 lg. carrot
a little vegetable stock


1t smokey salt
1t turbinado sugar
2T ground cumin
1T curry powder
1T pumpkin pie spice

Chop and combine all the above in a 4 quart pot. Simmer-saute' on low for several minutes until everything's sizzling.  Stir in the seasonings-spices and  begin  slowly adding 4-6c water, a little at a time. Cover and bring to a boil when all the water is added. Reduce heat to a low-bubbling simmer and cook until the celery is beginning to soften. Remove from heat, uncover and let cool 15 minutes.

Blend with your immersion blender, adding 13.5oz canned coconut milk now if you'd like. This time I omitted it since I was cooking for people who prefer it without coconut* This turned out well, and saved a lot of calories, but adding coconut milk compliments the vegetable and curry flavors nicely.

(just before serving, add a dollop of seasoned sour cream if you want. To make this, I add ranch powder, dill and black pepper to sour cream. I've also done this with smokey sea salt, lemon pepper, and dill. -- Eliminate for a non-dairy, vegan soup.). Sprinkle each bowl with a garnish of sunflower kernels, pumpkin seeds and dried date pieces. Mmmm, Curry Soup!! . . . Lin

Roasted Sweet Potato - Squash Soup

3 sweet potatoes - regular or white

1 med. butternut squash

1 med. onion

garlic

melted coconut oil

Scrub the vegetables then arrange on a parchment paper lined baking pan.  Drizzle the cut vegetables with coconut oil then bake in a 350⁰ for about an hour, until a fork poked in the thickest vegetable comes out easily.  Cool then peel.

Meanwhile in a 4-5 quart pot, combine the following:

3-4 stalks celery - chopped

⅓-½c white wine

2T coconut oil

6c water

2T Better Than Bouillon - Vegetable

1-2T garlic and herb seasoning

1-2T pumpkin pie spice

1 13.5oz can coconut milk - optional

Saute' the celery with the roasted onion in a couple tablespoons of coconut oil and the wine.  Cover and cook until the celery's tender, probably 20 minutes.  

Add the peeled, roasted vegetables, water and the next 3 seasonings.  Simmer this for 20-30 minutes.  Cool just a little then blend with an immersion blender.

Serve now, or add the coconut milk if you want.  Blend again, garnish with a dab of sour cream, a sprinkle of sunflower seeds, some cut up chives, and croutons.

This made almost 4 quarts of soup. . .Lin

Blended Version - Asparagus-Mushroom Vegetable Soup

Sometimes when I make, what I think will be, a really great vegetable soup, the flavors just don't come together.  The ingredients in the original soup are wonderful, but the overall taste of it was fragmented.  Today I blended it and it's like a completely different soup!  Somehow a bit saltier - maybe it all had to heat and chill a couple times before that came through - but it's so much better than the chunky version!  As I always say, Be Creative!  If at first something just doesn't taste right, maybe it needs a bit of acid?  Vinegar or lemon juice.  More salt?  Too acidic?  Add a little sugar. 

Shown in my special new mug, a thoughtful present from my sister. 🥰

Just keep plodding along, experiment and Cook Happy! 😊 . . . Lin