Soup Starters

Basic Pumpkin Soup
1 small onion, finely chopped
1 rib celery, finely diced
2 tablespoons extra virgin olive oil
1 (14.5-ounce) can vegetable broth
1 cup water
1 (29-ounce) can pure pumpkin,
or 2 1/2 cups thick pumpkin puree
1 tablespoon + 1 teaspoon Knorr chicken bouillon powder
Salt and pepper to taste
Garlic and herb cheese for garnish, optional

Makes 6-8 servings

In a medium saucepan over medium-low heat, sauté onion and celery in oil 5-8 minutes,
until onion becomes translucent. Pour in the broth and water and simmer covered for 5-10
minutes, until the vegetables soften. Add the pumpkin and bouillon; stir to combine. Cover
and let simmer 5 minutes to blend flavors, stirring occasionally. Add salt and pepper to
taste. Garnish if desired.

Basic Fresh Tomato Soup
4 pounds ripe tomatoes (any red, yellow, or orange varieties)
1 tablespoon extra virgin olive oil
1 small onion
1 cup chicken broth
2 pinches garlic powder
Salt to taste
Freshly snipped chives or other herbs for garnish, optional

Makes 4-6 servings

Immerse washed tomatoes in a large soup pot of boiling water for 45-60 seconds, until the
skins start to split. Transfer tomatoes to a colander and discard the hot water.

While tomatoes are cooling, rinse the pot thoroughly and return to the stove;
add oil and heat on medium-high. Saute the onion until it turns translucent. Remove pot
from heat.

Remove the skins, cores, and as many seeds as possible from the tomatoes.
Crush tomatoes with your hands over the soup pot and add them to the onion. Add chicken
broth and garlic powder. Bring to a slow boil over medium heat, stirring frequently. Simmer
soup covered for 5-8 minutes, stirring occasionally. Taste and adjust with salt then remove
from heat. Serve the soup as is, or puree it. Garnish with chives or other herbs if desired.


Add comment