Fall is the time for soup. Or.. Well anytime is the time for soup in my world. I love soup!
This recipe for corn and tomato soup is quite different than other soups I’ve made. I have never blended up corn before. I had my doubts… But it turned out really tasty!
Step 1 was to roast the corn, tomatoes and garlic. I just used frozen corn since it was no longer in season. But I used lovely tomatoes from our garden.
Step 2 was to cook up the onion in some oil in a pot. Then the peppers, broth, paprika and chili powder are added. Note- the recipe called for chipotle chili powder, so I used chipotle, but it made it very spicy! I will use regular chili powder next time!
The next step is to add the roasted corn and tomatoes to the pot. Then it is simmered for about 20 minutes.
My helper was busy stirring.
Finally, the soup is blended. I chose to use an immersion blender.
Other than this soup being too spicy for my daughter to eat, it was very tasty!
As the weather here got a bit colder, I decided to make one of my favorite soups from Pinterest. broccoli cheese soup includes vegetables with comfort and warmth.
To make this recipe, I started by sautéing the carrots, onions and celery in a big Dutch oven.
Once the veggies started getting tender, I added in the flour and mixed it all together. After that, I put the chicken broth and broccoli in, and let it cook for about 15 minutes.
When the broccoli was cooked, the soup was turned down and the milk was then added.
The last step was to add in the cheese and leave on low for at least 15 minutes.
The author of the blog post stated that she adds corn starch to her soup to make it a bit thicker. I decided I also wanted to thicken mine. I added corn starch mixed with milk a few times and let my soup simmer and it thickened a tiny bit but not to the degree I wanted. I finally gave up.
This soup is quite tasty regardless of how thick it is. I garnished mine with a little sprinkle of cheese.
What is your go-to soup?
As I was going through my fridge, I was noticing there were a bunch of vegetables that needed to be eaten. Recently, I had seen a pin for vegetable soup and decided to create my own.
The first thing I did was dice up a small onion and cooked them in some butter for about 5 minutes. Next, I added the chopped carrots. While the carrots cooked, I started chopping up the rest of the vegetables and adding them to the pot. I added broccoli, a red pepper, a russet potato, frozen corn, canned diced tomatoes and frozen green beans.
After all of the vegetables were in the pot, I added in about 7 cups of my homemade vegetable stock. I also added salt, pepper, 2 small bay leaves and some dried basil. I let it all sit together over low heat for about an hour and a half. Chloe and I had it for lunch and she loved it. She only are certain vegetables but that’s ok with me!
This was a really good way to use up vegetables that were just sitting in the fridge. It would be a good one to make and freeze for the winter. I’ll probably do that come fall.
The other day it was rainy and cool out. It was the kind of day you want warm, comforting food. I had 2 potatoes left in my pantry, so I searched ‘potato’ in my pins on Pinterest and found a recipe from damn delicious.
It sounded delicious so I had to try it.
The first thing I did was cook up some bacon and put it off to the side.
Then I cooked up the onion and garlic.
Frozen corn and fresh thyme were the next ingredients that went into the pot. Back in late January, Chloe and Matt planted a bunch of herbs inside, so we have a huge thyme plant.
Once the thyme was fragrant, I whisked in the flour.
The recipe then called for the milk to be added slowly and whisked in. I somehow missed that, and dumped it all in and whisked away. It seemed to be fine. The potatoes also went in at this step. I brought the soup to a boil and then reduced it and let it cook for about 15 mins.
The last step was to add the ham. Here is a picture of the soup in a bowl. Unfortunately, I forgot to add the bacon as a garnish until halfway through dinner. I had hid it so it wouldn’t be picked at by anyone. Haha..oops!
I really enjoyed this soup. It was warm, hearty and full of flavor!
If you haven’t noticed, I’ve kind of gone on a recipe binge lately. Cauliflower was on sale this week, so I bought two so I could make some delicious recipes. This recipe looked yummy and something I could make.
Good thing I looked at this recipe in the morning, because I noticed that I was supposed to soak the cashews overnight. Oops. I soaked them the whole day, and I think that was fine.
I cut up the cauliflower and leeks with the garlic to roast. This is what it look like after 26 minutes in the oven
All that was left after roasting was to throw the ingredients into a blender and to warm the soup in a pot. The recipe recommends a specific kind of blender to make the soup smooth. I have a ninja blender that is new and is great! That being said, I couldn’t get the soup smooth.
After I put the soup into the pot, I used an immersion blender to try to get it smooth. Unfortunately, I could not get this soup as smooth as I would have liked. Also, I did not put the vinegar in at the end, as I did not have it.
I think I should have added a bit more of the red pepper flakes to pump up the flavor a bit. It was a decent soup, although not my favorite.