Enjoy the following easy homemade soup recipes and reap the benefits of fresh garden produce whether grown in your own garden or bought from your farmers’ market. Blended soups are be one of the quickest and tastiest ways to put healthy lunches or dinner starters on the table. Make sure you allow the soup to cool first before blending, unless you are using a hot soup blender like the Vitamix to speed up the process.
Roasted Yellow Tomato Soup with Grilled Cheese Croutons
Take advantage of tomatoes fresh from the garden and enjoy this quick and easy blender tomato soup all summer long. A quick switch of garnishes, and this tasty soup steps lightly into fall to reap the benefits of the last seasonal tomatoes. It is best to stick with tomatoes of the same color for a more vibrant result. Just be aware that slow roasting your tomatoes will bring out their natural sweetness and deepen the flavor but will result in a darker soup than using raw tomatoes.
Ripe yellow tomatoes (about 2 pounds)
1 tablespoon garlic powder
½ cup chicken or vegetable stock
1 large bunch fresh basil, washed and patted dry*
1 medium yellow onion, peeled and cut into quarters
2 stalks celery, washed and cut into chunks
2 large (or 3 small) fresh garlic cloves, peeled
1 tablespoon ground cumin
3 tablespoons heavy whipping cream (room temperature or slightly warmed)
Sea salt and fresh cracked black pepper to taste
Light Summer Version:
1 large bunch red radishes
Several very thin yellow tomato slices
*Additional sprigs fresh basil
Heartier Fall Version:
2 slices sourdough bread, crusts removed
1 tablespoon melted butter
3 ounces Brie cheese, crust removed, cut into thin slices
1. Preheat oven to 300 degrees.
2. Cut yellow tomatoes into ½” slices and place on a baking sheet lined with parchment paper (or sprayed with non-stick cooking spray). Leave room between slices to prevent over-crowding. Sprinkle with salt, pepper and garlic powder.
3. Place baking sheet in the oven and roast approximately 2 hours or until tomatoes are browned around the edges.
Version 1 Garnish Prep
1. Wash and pat radishes dry before slicing thinly. For best results, use a mandoline slicer to achieve even thickness. Place on a lined baking sheet and sprinkle with salt and pepper. Place in the oven and roast until slightly browned and crispy. Reserve to garnish finished soup.
2. If roasting both tomatoes and radishes at the same time, be sure to check on them frequently as the radishes will brown up much faster than the larger tomatoes.
Version 2 Garnish Prep
1. Remove crust from 2 slices of sourdough bread and cut each slice into 4 equal-sized rectangles.
2. Brush one side with melted butter and place buttered side down on a heated grill pan until browned grill marks appear. Remove from heat, flip each piece of sourdough over so grill marks are facing up and top with a slice of Brie.
3. Place grill pan under a broiler right before you’re ready to serve the soup. Heat for approximately 2 minutes or until Brie is soft and starting to melt. WARNING: leave it too long, and the Brie will all run off your bread base…:(
Soup Processing
1. When tomatoes are done roasting, remove from oven and cool slightly. Add roasted tomato slices to high-powered blender or food-processor, along with stock, warmed heavy cream (to prevent curdling), basil, onion, celery, garlic, cumin, salt and pepper.
2. Blend on high until smooth and thoroughly combined. Taste and adjust seasonings if need be. If too thick, add additional chicken or vegetable stock one tablespoon at a time and re-blend to achieve desired consistency.
3. Top with either roasted radishes or grilled cheese croutons and a sprig of fresh basil.
Chilled Cucumber Avocado Soup with Fresh Dill
This super easy and refreshing chilled soup is perfect for a hot summer day. It comes together in just a few minutes without ever needing to turn on your oven or cooktop. This soup is also a great way to use up those delicious cucumbers from your garden or local farmers’ market.
½ cup chicken or vegetable stock
2 large cucumbers, peeled and cut into chunks
1½ cup 2% Greek yogurt
½ medium avocado, peeled and seeded
1 medium shallot, peeled and cut in half
3 tablespoons fresh dill, chopped
2 tablespoon fresh lime juice
2 teaspoons ground cumin
2 teaspoons sea salt
Black pepper to taste
Sprigs of fresh dill and/or sliced cucumber for garnish (optional)
1. Add all ingredients to blender or food processor and blend until smooth. If you prefer a thinner soup, add a little more chicken or vegetable stock until you reach the desired consistency. Adjust seasonings to taste. Refrigerate for at least 2-3 hours before serving.
2. Serve topped with sprigs of fresh dill and thin slices of cucumber. For a more refined presentation, chop a few cooked and chilled shrimp into small pieces and toss with some ground cumin. Sprinkle seasoned shrimp pieces on top of soup and add a sprig of fresh dill.
Chilled Potato and Leek Soup
3 tablespoons olive oil
1 medium white onion, outer layer removed and sliced
3 large leeks, washed and sliced
3 green onions, white and green parts sliced separately
3 cups chicken or vegetable stock
1¼ pounds Idaho potatoes, peeled and cut into small cubes
3 tablespoons butter, unsalted
Salt and pepper to taste
3 slices bacon, cooked crispy and crumbled (optional)
1. Add olive oil to bottom of heavy stock pot and sauté onions over medium-high heat for 4 or 5 minutes until softened. Add leeks and white part of green onions to pot; continue cooking for another 2-3 minutes.
2. Add 1½ cup chicken or vegetable stock and bring to a boil. Cover and reduce heat to low. Simmer for approximately 6 or 7 minutes before adding diced potatoes and remaining stock. Replace cover and cook until potatoes are very soft, approximately 20 minutes.
3. Remove from heat, uncover and stir in butter. Season with salt and pepper to taste.
4. Allow soup to cool before transferring in batches to a blender or food processor. Purée each batch until smooth and transfer to a storage or serving container. Cover and place in the refrigerator for several hours. Once chilled, adjust seasonings as desired.
5. Serve chilled or at room temperature, garnished with reserved thinly sliced green onion tops or crumbled bacon if you wish.
Spiced Roasted Ginger Carrot Purée Soup
2 lbs carrots, peeled and cut into large chunks
3 tablespoons olive oil
Salt and pepper to taste
2 teaspoons garlic powder
3 garlic cloves
1 teaspoon fresh ginger, grated
5 cups vegetable broth, divided
2 teaspoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
1½ cup heavy whipping cream, slightly warmed
1. Preheat the oven to 450 degrees.
2. Line a large rimmed baking sheet with parchment paper (or spray with non-stick cooking spray). Add carrots in a single layer without touching and drizzle with olive oil, making sure that every exposed portion is evenly covered. Optional: sprinkle evenly with salt, pepper and garlic powder.
3. Roast carrots for approximately 20–25 minutes before turning over. Then roast for another 10–15 minutes or until carrots are fork tender and nicely browned. Remove from oven and allow to cool.
4. Once carrots are cool enough to handle, place in a food processor or high-powered blender along with garlic, ginger and 2 ½ cups of broth. Divide into even batches if necessary and puree until mixture is smooth.
5. Pour the carrot purée into a stock pot or Dutch oven along with remaining broth, cumin, cinnamon and allspice. Stir to combine ingredients and heat over medium heat. Reduce heat to Low and gradually add the heavy cream. To prevent curdling, make sure the cream is either at room temperature or slightly warmer before adding to the hot liquids in the pot.
6. Remove soup from heat. Season with salt and pepper to taste and adjust other seasonings if necessary. Serve immediately with a crisp salad and your favorite loaf of crusty bread.
Summer Harvest Vegetable Soup
This versatile and forgiving soup is a great way to use up the abundant summer produce on hand this time of year. You can add whatever herbs and vegetables you have available to create your own unique combinations – just be sure to allow enough time for whatever you add to fully cook without becoming mushy. Or simply allow to cool, purée and serve as a blended vegetable soup.
3 tablespoons olive oil
1 medium onion, peeled and diced small
3 cloves garlic, peeled and diced small
2 medium carrots, peeled and diced small
2 celery stalks, cleaned and diced small
½ cup yellow pepper, cut into small chunks
½ cup red pepper, cut into small chunks
1 cup fresh kale, washed ribs removed and torn into small chunks
4 cups chicken or vegetable stock
1 tablespoon fresh thyme, crushed
1 tablespoon fresh oregano, crushed
¼ cup dry white wine
2 tablespoons fresh lemon juice
Salt and pepper to taste
Optional Garnish: Parmigiano Reggiano cheese, cut into ribbons (use a vegetable peeler)
1. Over medium heat, add olive oil and onion to a large stock pot or Dutch oven. Cook for approximately 5 minutes, stirring occasionally. Add garlic, carrots, celery and peppers and cook for another 2 or 3 minutes. Season with salt and pepper to taste.
2. Add kale to pan and sauté for 2 or 3 minutes until it wilts. Add fresh herbs and wine; cook until liquid is reduced by half.
3. Add chicken or vegetable stock and bring to a boil. Reduce heat to medium-low and allow to simmer for 15–20 minutes. Remove from heat and add fresh lemon juice. Add additional salt and pepper if needed.
4. Garnish with shaved Parmigiano Reggiano ribbons and serve with crusty bread.
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