Vegetarian Soup Recipes - Cookie and Kate

Roasted Red Pepper and Tomato Soup

Kathryne Taylor — Thu, 21 Sep 2023 19:00:49 +0000

This roasted red pepper and tomato soup is more than just a recipe—it’s a celebration of the end of the summer heat. It’s the option in between gazpacho and creamy tomato soup. As the temperature finally calms down, I implore you to make this soup with the last ripe bell peppers and tomatoes.

This lovely, light soup is slightly spicy. It tastes more strongly of roasted red peppers than tomatoes, and the light smokiness brings Spanish cuisine to mind. It’s vegan as written, though you certainly add cream for a creamier soup. Perhaps the best thing about this soup is that it freezes well for later.

I originally shared this recipe over ten years ago on a rainy day with my dog, Cookie, by my side. It’s still one of my favorites, and revisiting it brings those moments back to life. I really miss my pup.

We’re growing both peppers and tomatoes in our backyard garden this year, though not enough to make a proper batch of this soup. Grace’s favorite thing to do is, “Pick some ’matoes,” and she checks for more cherry tomatoes at least twice a day. She pops them straight into her mouth and can’t get enough.

Now that I’ve bottled up my favorite summer flavors, I’ll soon be ready for creamy fall bisques and hearty vegetarian chili. What are you making next?

How to Make Red Pepper and Tomato Soup

You’ll find the full recipe below. To summarize, you’ll first roast all of the produce on two baking sheets—tomatoes, bell peppers, onions, and garlic. Then, you’ll bring vegetable broth to a boil, add all of the roasted veggies, and simmer for about 10 minutes to meld the flavors. Lastly, blend the soup with an immersion blender or stand blender.

Recipe Variations

This red pepper and tomato soup is wonderfully flavorful and light as written. Here are a couple of variations that you might enjoy as well.

Make it creamy: For a more creamy texture and mellow flavor, blend some heavy cream or half and half into the soup (see the recipe notes for suggested amounts). Or, you can serve individual bowls with a drizzle of cream, or a dollop of sour cream or vegan sour cream.

Add fresh basil: For even more garden-fresh flavor, add anywhere between 5 to 15 fresh basil leaves to the blender at the end. Start with 5, blend, and add more if desired.

Watch How to Make Red Pepper & Tomato Soup

How to Freeze Soup for Later

This soup yields a large batch and freezes well. I recommend freezing soup in glass canning jars. Fill them no further than the freezer line (they need at least one inch of room at the top for expansion). Lightly screw the lids on, freeze fully, and then finish screwing the lids on (otherwise, pressure will build during the freezing process).

To defrost, transfer the jar to the refrigerator overnight. I love to use small, half-pint canning jars for freezing single servings of soup, which defrost more quickly than larger containers.

What to Serve with Roasted Red Pepper and Tomato Soup

I’ll vouch that this soup goes great with grilled cheese sandwiches and simple quesadillas. For a dairy-free option, try my hummus quesadillas. I also love it with avocado toast and basically any green salad.

More Warming Soups to Make

Here are just a few more of my favorite tomato-based soups and stews on Cookie and Kate. These are all designed for canned tomatoes rather than fresh.

View more soup and stew recipes here. As always, please let me know how your recipe turns out in the comments! I love hearing from you.

Roasted Red Pepper and Tomato Soup

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: About 12 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 59 reviews

Roasted red pepper and tomato soup to celebrate the end of summer heat. Make a giant batch to freeze for cooler weather! Recipe yields a lot of soup (about 12 cups), and leftovers freeze well.

Ingredients

8 to 9 medium tomatoes (about 5 pounds), cored and quartered
3 red bell peppers (about 1 pound), seeded and quartered
2 small yellow onions, cut into wedges about ¾” wide on the outer edges
2 tablespoons extra virgin olive oil, divided
6 cloves garlic, unpeeled
4 cups (32 ounces) vegetable broth
¼ teaspoon smoked paprika
Pinch of cayenne pepper (omit if sensitive to spice)
Fine salt and freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375 degrees Fahrenheit with racks in the upper third and middle of the oven. Line two large, rimmed baking sheets with parchment paper.
Place the tomatoes on one of the prepared baking sheets. Place the bell peppers and onions on the other baking sheet. Drizzle 1 tablespoon olive oil over each baking sheet.
Gently toss the tomatoes until lightly coated in oil, then position the tomatoes so the skin sides are facing down. Set aside.
Gently toss the onions and red peppers until they are lightly coated in oil (try to keep the onion wedges intact as best you can). Position the red peppers with the skin sides facing down. Place the unpeeled garlic cloves on the sheet, too.
Place the tomatoes on the top rack of the oven and the peppers and onion on the middle rack. Bake for 35 to 45 minutes, until the vegetables are tender throughout and turning nicely golden on the edges.
When the vegetables are done, bring the vegetable broth to boil in a large soup pot over medium-high heat. Peel your garlic and toss it in. Add the roasted vegetables, smoked paprika, cayenne pepper, if using, and ¼ teaspoon salt. Simmer for 10 minutes, reducing heat as necessary to maintain a steady simmer.
Purée the soup using an immersion blender or transfer the soup to a blender in batches, several cups at a time. Season to taste with salt (I added another ½ teaspoon) and pepper. This soup keeps well, covered and refrigerated, for 4 days in the refrigerator, or in the freezer for up to 6 months.

Notes

Adapted from Heidi Swanson’s recipe for roasted tomato and red bell pepper soup in Super Natural Cooking and Sara of Sprouted Kitchen’s recipe for roasted tomato soup.

Make it creamy option: Add 2 tablespoons heavy cream or ¼ cup half and half to the soup for a more creamy texture and mellow flavor (add more to taste). Or, serve bowls with a dollop of sour cream or vegan sour cream.

Basil variation: Add anywhere between 5 to 15 fresh basil leaves to the blender (start with less, taste, and add more as desired).

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

The post Roasted Red Pepper and Tomato Soup appeared first on Cookie and Kate.

Cream of Broccoli Soup

Kathryne Taylor — Tue, 13 Apr 2021 18:19:37 +0000

This cream of broccoli soup is perfect for a rainy day. It’s creamy and satisfying, yet light and nutritious at the same time. This soup is a lovely side dish for your favorite sandwiches and hearty salads.

You might be intrigued by some of the elements in this cream of broccoli soup recipe. For starters, it’s lusciously creamy with minimal cream—we’ll primarily use butter and just finish the soup with a drizzle of optional cream.

Secondly, this recipe makes use of the broccoli stems and crowns, which is a fun way to maximize broccoli flavor and minimize waste. You’ve seen me use this trick in my Broccoli Cheese Soup. If you’ve enjoyed that soup, you’ll definitely appreciate this one.

This cream of broccoli soup is not a superstar meal on its own, but is a really, really nice component in a springtime meal. I hope you’ll try it!

Cream of Broccoli Soup Ingredients

Broccoli: But of course! We’ll peel the stems, cut them into pieces, and simmer them until tender enough to blend. Before blending, we’ll add the chopped florets and cook until they’re bright green.
Unsalted butter: Since butter is a semisolid form of cream, it’s right at home in this soup. We’ll actually rely on butter for the “cream” element here.
Yellow onions and garlic: These alliums form the backbone of flavor in this soup. To reduce prep work, we’ll just roughly chop the onion and smash the garlic. We’ll blend them up later on.
Water: Water is better than broth in this soup because it lets broccoli’s inherent flavor and fresh green color shine. I find that vegetable broth can contribute quite a lot of sodium with minimal, or sometimes even off-putting, flavor.
Salt and pepper: Since we’re using water instead of salty broth, we’ll use a decent amount of salt to enhance the flavor of this soup. The nice part is that you’re in full control of the sodium content in this recipe, but follow my guidance for best flavor.
Squeeze of lemon: Stir just a teaspoon or two of fresh lemon juice into the finished soup for some brightness and acidity.
Optional garnishes: Add a drizzle of heavy cream before serving to emphasize the “cream of broccoli soup” title. It makes the soup extra creamy and flavorful. You could also add a sprinkle of finely snipped fresh chives.

Watch How to Make Cream of Broccoli Soup

Creamy Broccoli Soup Serving Suggestions

Treat this soup as a side dish. It would go particularly well with fresh sandwiches, hearty salads with chickpeas or roasted vegetables, and even with veggie pizza. Here are a few ideas:

Equipment Notes & Suggestions

This section contains affiliate links, which means I might earn a small commission if you place an order through them (at no cost to you).

If you are serving two people or don’t want a lot of leftovers (note that this soup freezes well!), you could easily cut the ingredients in half. Here’s what you’ll need to make this soup:

I’m convinced that soups always taste better when they’re cooked in a Dutch oven. I used my 5.5-quart Le Creuset for this recipe. A large, heavy-bottomed soup pot will also work well.
You’ll need a lid for the pot. In a pinch, you could use a metal baking sheet.
If you are making the full batch, you’ll need to blend it in batches in your stand blender. I could not blend the full batch at once in my Vitamix. Transfer the blended portion to a heat-proof pitcher or container as you blend the rest, then combine it all in the soup pot.
Or, you could use an immersion blender. The trouble with immersion blenders is that even the best immersion blender never yields soup as creamy as you could accomplish in your stand blender. I wish it weren’t true!

Safety note: Never fill a stand blender past the maximum fill line, or you could end up with a giant mess (and a hot one, if you’re making soup). You need to know how your blender works. My lid’s design allows for steam to escape, but if yours doesn’t, you’ll want to remove the center piece so the contents don’t build pressure as they blend. Cover the hole with a tea towel, but don’t place your hand over it because the steam is hot.

More Creamy Soups to Enjoy

Try one of these:

Please let me know how your soup turns out in the comments! I love hearing from you.

Cream of Broccoli Soup

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 bowls
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 29 reviews

This cream of broccoli soup recipe is lighter than most, so it won’t weigh you down. It’s bursting with nutritious broccoli! Recipe yields about 6 medium bowls of soup (6 side servings).

Ingredients

4 tablespoons unsalted butter, divided
2 medium yellow onions, coarsely chopped
6 garlic cloves, smashed and peeled
1 ¼ teaspoon fine sea salt, divided, to taste
Freshly ground black pepper, to taste
2 pounds broccoli with stalks (3 large or 4 medium)
6 cups water
1 to 2 teaspoons lemon juice, to taste
Optional garnishes: Drizzle of heavy cream and/or sprinkled of finely snipped fresh chives

Cook Mode Prevent your screen from going dark

Instructions

Melt 3 tablespoons of the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, ¼ teaspoon of the salt, and about 10 twists of black pepper.
Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.
Add the chunks of broccoli stalk to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then promptly reduce the heat to medium-low and cover the pot.
Simmer until the broccoli stalks are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
Once the stalks are tender, add all of the florets to pot, stir, cover, and cook until they’re bright green and easily pierced through by a fork, about 4 to 7 minutes. Remove the pot from the heat, and add the remaining tablespoon of butter.
Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture—both the liquid and solids—to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won’t be as lusciously creamy). Return the purée to the pot.
Add 1 teaspoon lemon juice. Carefully taste (it’s hot) and adjust to taste—add more salt for more overall flavor (I usually add another ¼ teaspoon), another teaspoon lemon juice for more brightness, and/or more black pepper for kick.
Divide the soup into bowls and garnish with a light drizzle of cream and/or sprinkle of chives, if desired. Serve. Leftover soup keeps well in the refrigerator for up to 4 days (you may want to wake up the leftovers with another squeeze of lemon). This soup will freeze well for several months.

Notes

Recipe adapted from my Broccoli Cheese Soup.

Make it dairy free/vegan: Use vegan butter or replace the butter with 2 tablespoons extra-virgin olive oil. No need to add more before blending. Omit the cream. You might enjoy a dollop of vegan sour cream as a garnish, or just add a sprinkle of chives.

Nutrition

The post Cream of Broccoli Soup appeared first on Cookie and Kate.

Tortilla Soup

Kathryne Taylor — Wed, 03 Mar 2021 20:00:10 +0000

Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.

Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.

In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.

This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.

This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!

Watch How to Make Tortilla Soup

Chili Pepper Options

You have several options when making this soup, which vary a bit in terms of authenticity, ease and ingredient availability. I’ve written options one and three into the recipe below, so you’ll be able to follow the recipe either way. Here they are:

Option 1) Chili peppers + blender (most authentic)

First, we’ll toast the peppers in a dry skillet to bring out their flavor, then we’ll roughly chop them and remove the stem and seeds. Then, we’ll blend the toasted peppers into the canned tomatoes and proceed. This option is great because it’s the most authentic and lends a gorgeous, fiery red color and extra body to the soup.

Option 2) Chili peppers + no blender (my least favorite)

Another option is to toast the peppers, then throw them into the pot with the liquid ingredients to simmer. This is method used for my old recipe, but I don’t like it as much as the other options. The chili pepper imparts some flavor to the soup, but not as much flavor as either of the other options. If you choose this route, simply discard the chili peppers before serving.

Option 3) Chili powder + no blender (easiest option)

This is the simplest option and honestly, it yields delicious flavor. You’ll just need to use fresh chili powder with good flavor. I’ve successfully used Frontier Co-op’s chili powder. This would also be a great time to use a fun specialty chili powder, like chipotle or ancho chili powder. If desired, you can moderate the spice level by using less chili powder in the beginning and adding more, to taste.

More Mexican Recipes to Try

These fresh recipes feature Mexican and Tex-Mex influences. View all Mexican recipes here.

Vegetarian Tortilla Soup

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 143 reviews

Warm up with a bowl of vegetarian tortilla soup, made with black beans instead of chicken. This soup recipe is so fresh and satisfying! Recipe yields 4 servings.

Ingredients

2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large yellow or red onion, chopped
1 medium red bell pepper, chopped
¼ teaspoon fine salt, more to taste
4 cloves garlic, pressed or minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
4 cups (32 ounces) vegetable broth
4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
¼ cup chopped fresh cilantro, divided
1 to 2 tablespoons lime juice, to taste
Freshly ground black pepper, to taste
Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

Cook Mode Prevent your screen from going dark

Instructions

If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.
Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.
Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.

Notes

Recipe adapted from the Black Bean Tortilla Soup with Sweet Potatoes from my cookbook, Love Real Food.

Make it gluten free: Use certified gluten-free corn tortillas or tortilla chips.

Make it dairy free/vegan: Don’t top with cheese or sour cream.

Dried chili pepper options: Any mild chili pepper will do. Choose from pasilla peppers, ancho peppers, Anaheim (California) peppers, or New Mexico peppers (Chiles del Norte). I have tried this soup with Anaheim and New Mexican chilis and both were quite mild.

Nutrition

The post Tortilla Soup appeared first on Cookie and Kate.

27 Healthy Vegetarian Soup Recipes

Kathryne Taylor — Mon, 25 Jan 2021 15:54:59 +0000

It’s cold outside here in Kansas City, so I’m sharing my favorite soup recipes available on the blog. These soups and stews are warming, hearty and packed with veggies. All of the recipes are vegetarian, of course. Many are vegan as well, either as written or with slight modifications.

From creamy, yet cream-less tomato soup (perfect with a grilled cheese sandwich) to contest-winning vegetarian chili, you’ll find just what you’re craving below.

At the bottom of the post, you’ll get a sneak peek at the eight soup recipes available in my cookbook, Love Real Food. I’m genuinely obsessed with every single one of them. Alright, let’s make some soup!

1) Best Lentil Soup

Gluten free and vegan

“This soup is AMAZING! Holy cow the lemon in this just adds something that I never knew I was missing! I ate this for like a week straight & couldn’t get enough of it! PLUS it’s packed full of lentils my FAV! If you found this recipe and are thinking about making it, do yourself a favor and make it asap! Thanks so much for sharing, this will be one of my go-to’s now!” – Rachael

2) Chickpea Noodle Soup

Easily gluten free and vegan

“Amazing! This is so flavorful, a perfect substitution for chicken noodle soup. I made it exactly as-is.” – Katherine

3) Butternut Squash Chipotle Chili with Avocado

Gluten free and vegan

“My fiancé is a chili enthusiast and a meat lover. We both rank this our number one chili recipe! It is delicious by itself, with chips as a snack, with avocado (as recommended in the recipe) or with a fried egg thrown on top for brunch. Do yourself a favor–make a double batch and freeze half for later!” – Coral

4) Curried Sweet Potato, Farro, Kale and Chickpea Soup

Vegan

“This soup is delicious! I found your recipe on Friday, made it on Sunday, and am eating it right now and for lunch allll week long. It is sweet, spicy, and hearty. Thanks for sharing the recipe :)” – Christy

5) Quinoa Vegetable Soup with Kale

Gluten free and vegan

“Absolutely wonderful! Made this soup tonight and it was a complete success. Happy husband and I was surprised but extremely happy kids. EVERYONE went back for seconds. Thank you for your expertise and recipe. I will make it again.” – Misty

6) Roasted Butternut Squash Soup

Gluten free and easily vegan

“This was simple but absolutely outstanding! THANK YOU!” – Patricia

7) Classic Minestrone Soup

Easily gluten free and easily vegan (skip the cheese)

“Kate, I have made this soup many times in the last couple of years! It is as perfect a minestrone soup as there is. I do all the cooking in the family, and if my wife hasn’t had this in a while….she starts dropping hints like crazy. Such good stuff. I follow it to a tee….using green beans, red potatoes and squash as my seasonal veggies.” – Steve

8) West African Peanut Soup

Gluten free and vegan

“Soooooooooo DELICIOUS! I made this with kale and served with brown rice. I love the thickness and flavour of this dish! Simple recipe with most ingredients already being in my pantry :-)” – Fiona

9) Vegetarian Tortilla Soup

Easily gluten free and vegan

“This was the MOST yummy and satisfying soup!! I’m making it again tonight. It will be a regular in my house from now on.” – Annemarie

10) Creamy Roasted Carrot Soup

Gluten free and easily vegan

“I made this soup last night it was absolutely delicious, one of the best soups I have ever made. Think I will try the carrot & ginger soup next when I have made it I will let you know how it goes.” – Nadia

11) Pinto Posole

Gluten free and vegan

“I am away from my family this holiday season and really homesick for Tex Mex and my family. I made this for myself for brunch to try to lift my spirits and even the smell of the chiles toasting made me feel at home. 10/10 delicious. Added cabbage and radish for toppings. Thanks Kate!” – Laura

12) Curried Cauliflower Soup

Gluten free and vegan

“I have made this soup several times and not only do I love it, my husband asks for it regularly. Most men are meat and potatoes, especially mine, so that says a lot! We love Tia food and the hotter, the better. To increase the spice we add jalapeño and red pepper flakes to this recipe but we stick true it. I have made it for friends and they were “wowed.” This recipe is a MUST try!! Love it!! Thank you for sharing!!!!” – Deanna

13) Spicy Black Bean Soup

Gluten free and vegan

“This soup is amazing! It will definitely be put in our weekly rotation this winter. This was quick to put together, healthy, and there are so many ways to add on ingredients like the avocado, radishes, cheese, Greek yogurt, etc for extra tastiness. Thank you…your recipes are quickly becoming favorites in this house!” – Martha

14) Creamy Vegan Pumpkin Soup

Gluten free and vegan

“Thank you for this wonderful recipe! I got a pumpkin in my CSA and thought “ummmm….” I searched your site for pumpkin recipes and I have to say, this is now one of my favorites. Super flavorful and silky (even with an immersion blender!).” – Tess

15) Classic Tomato Soup (Lightened Up!)

Gluten free and easily vegan

“Best homemade tomato soup recipe I’ve found! Terrific not acidic, not sweet, just right! Thank you!” – Rex

16) Homemade Vegetarian Chili

Gluten free and vegan

“I absolutely LOVE this chile recipe! I have made it several times and I still can’t get enough of it. Especially now since it is so cold where I live! I even got a bunch of meat eaters to love it! Thanks for the great recipe :)” – Stephanie

17) Redeeming Green Soup with Lemon and Cayenne

Gluten free and vegan

“This is one of the best green soups I have ever had! Just fantastic! My very discerning husband and mother-in-law just love it. Thanks for sharing this beautiful and nourishing recipe.” – Katrina

18) Creamy Thai Carrot Sweet Potato Soup

Gluten free and vegan

“So I never comment on blogs (but i ALWAYS read the comments section). If you’re like me, you’re looking for someone who’s made this soup to vouch for how awesome it is. Well look no further, cause I’m your girl.

I’ve been a vegetarian my whole life and soup seems to still be one of those things that’s super difficult to for me to want to eat it again and again for days after I make it. I consider this one my first victory—Incredibly flavorful and hearty without all the fatty cream. I didn’t have almonds or tamari, so i topped mine with toasted pepitas and it was perfect. It also helped to have my immersion blender on hand.

Thank you, Kate!” – Laurel

19) Pasta e Fagioli (Italian Pasta and Beans)

Easily gluten free and vegan

“I’ve made this recipe twice in the past week. This is our new favorite soup! I followed the recipe exactly and it turned out perfectly both times.” – Brittany

20) Vegetarian Pho

Gluten free and vegan

“Hi Kate, It is summer here in Australia but I saw your recipe and tried it the other night. My husband and I loved it and I am sure I will be making it quite often. Thanks for sharing.” – Sandi

21) Thai Curried Butternut Squash Soup

Gluten free and vegan

“I made this soup for lunch today during our blizzard on Cape Cod. It is amazingly delicious! The toasted coconut on top really makes it! I used an immersion blender and added the coconut milk to the soup in the pot afterwards. Not as pretty as yours but still delicious. Thanks for another great recipe, Kate. I will definitely make this many times.” – Cindy

22) Seriously Good Vegetable Soup

Gluten free and vegan

“This soup was EXACTLY what I was looking for. Hearty. Veggie-packed, and not bland at all (which I find can be an issue with vegetable soups…like carrots in tomato water I often say). My veggie combo was potato, zucchini, green beans, and kale at the end – used more like three cups of veg and kale each. And had some fresh thyme in the house to used that – Just right. Saving to my fav soup recipes. Thank you!” – Rachel

23) Broccoli Cheese Soup

Gluten free and easily vegan

“Oh my gosh! This soup is so creamy and broccolicious. It’s NOT a dairy bomb like many other broccoli cheese soups I have made or bought in the past. What a great idea to add potato..! Thanks so much Kate!” – Dave

24) Mexican Quinoa Stew

Gluten free and vegan

“This is a great weeknight recipe! Prepared in 20 minutes before afternoon activities and left it on the stove to simmer. My 8 & 10-yr old boys gobbled it up when we got home. So easy and so much flavor. Thank you!” – Jen

25) Southwestern Corn Chowder

Gluten free and easily vegan

“Once again- this recipe was a winner; we love it. We are long past the fresh corn season in Idaho and instead I used a good quality frozen corn. I did not change a thing except maybe to make more next time ;) Thank you for introducing me to crème fraîche and thank you for the many good meals.” – Lucy

26) Quick Dal Makhani

Gluten free and vegan

“This dal has become one of my favorite recipes ever. It is absolutely delicious, I will have to double the recipe when I make it again in a few days. I didn’t have garam masala on hand so I used curry powder instead and used my immersion blender to make it creamy. Love this recipe!!” – Eleonore

27) Creamy Roasted Cauliflower Soup

Gluten free and easily vegan

“This is delicious…and I don’t even like cauliflower!!! Thank you for your tasty and healthy recipes, equal parts important over here in our house!” – Crystal

Here are all the soups and stews in my cookbook, Love Real Food! Get your copy.

If you make any of these soups at home, please post a picture on Instagram and tag it #cookieandkate so I can go check it out! I love it when that happens. ♥

More resources you might appreciate: 23 healthy make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You might also like my monthly seasonal produce guides and essential kitchen tools. View all roundups and resource posts here.

The post 27 Healthy Vegetarian Soup Recipes appeared first on Cookie and Kate.

Southwestern Corn Chowder

Kathryne Taylor — Thu, 15 Oct 2020 17:47:19 +0000

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer or fall evenings when fresh corn is at its peak. Or, you can make it any time with frozen corn.

I wanted the corn flavor to shine and balanced its sweetness with some Southwestern spice. You’ll find bell pepper, poblano and chili powder in this atypical chowder. I promise you will not miss the bacon.

I purposefully avoided using the heavy cream that you’ll find in most chowder recipes. Heavy cream has a tendency to dull flavors and also makes me feel weighed down. Instead, I blended a bit of butter into the soup (one of my favorite soup tricks) and stirred in some crème fraîche or sour cream at the end. These dairy ingredients offer some creaminess, of course, plus some tanginess that you won’t get from plain cream.

You can easily make this soup dairy free or vegan, if desired. You’ll love the end results either way!

Corn Selection & Preparation Tips

Because great corn is key to making great corn chowder!

Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.

How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.

If you can’t find fresh corn or want to save a few minutes: Use frozen corn, which tastes much nicer than canned corn. Rinse off any frost on the kernels first, then add them to the pot as directed.

Watch How to Make Southwestern Corn Chowder

Corn Chowder Serving Suggestions

You could count a big bowl of chowder as a light meal. Or serve smaller portions on the side. This chowder goes well with green salads, sandwiches and quesadillas, and simple vegetable sides. Here are a few nice options:

More Fresh Corn Recipes to Enjoy

More Cozy Fall Soups & Stews

Please let me know how your chowder turns out in the comments! I love hearing from you.

Southwestern Corn Chowder

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 173 reviews

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.

Ingredients

1 tablespoon extra-virgin olive oil
8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
1 pound red potatoes, cut into ¾” cubes (about 3 cups)
1 large red onion, chopped
1 poblano pepper (optional)*, seeds and ribs removed, chopped
1 red bell pepper, chopped
2 celery ribs, chopped
¾ teaspoon salt, divided, to taste
½ teaspoon chili powder
2 medium cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 cups water
1 bay leaf
2 tablespoons unsalted butter, cut into 4 pieces
¼ cup chopped cilantro
¼ cup crème fraîche or sour cream or Greek yogurt**
1 tablespoon fresh lime juice
Freshly ground black pepper, to taste
Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder

Cook Mode Prevent your screen from going dark

Instructions

In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.
Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining ¼ teaspoon salt and be generous with the black pepper, to taste. If you’d like more spice, add up to ½ teaspoon more chili powder, to taste.
Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

Notes

*Spice level note: Some poblanos are more spicy than others. If you’re sensitive to spice, you can omit the poblano to be on the safe side, and also go easy on the chili powder. If you love spice, you can stir in additional chili powder to taste, or you could even add a chopped jalapeño to the pot with the other peppers.

**Crème fraîche or sour cream: I like crème fraîche because it does not curdle when stirred into hot soup. I use the Vermont Creamery brand and typically find it near the goat cheese. If you prefer to use sour cream or Greek yogurt, you can “temper” it to prevent it from curdling. Simply place the sour cream or yogurt in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup.

Make it dairy free/vegan: Omit the butter. I’ve heard from some commenters who love it without any additional creaminess. Or for results closest to the soup as shown, use my vegan sour cream in place of the crème fraîche—it works great! You might enjoy garnishing individual servings with an additional dollop of vegan sour cream on top.

Nutrition

The post Southwestern Corn Chowder appeared first on Cookie and Kate.

Broccoli Cheese Soup

Kathryne Taylor — Thu, 05 Mar 2020 20:56:32 +0000

It’s about time you met this broccoli cheddar soup recipe. It’s rich and indulgent, but not so much that it weighs me down.

My husband declared it the best he’s ever had, and started throwing out one-liners in between spoonfuls:

“It’s the velvet of the soup world.”
“All the sin without any of the guilt.”
“This may be the universe’s best delivery system for broccoli.”
“It’s like a warm blanket after being outside on a long winter day.”

I tried to make a great broccoli soup six months ago. I gave up after several failed attempts, and recently tried again after discovering Sarah Jampel’s method in Bon Appétit. Thank you for showing me the way, Sarah.

I have high standards for broccoli cheese soup. I wanted soup that met the following qualifications:

Sufficiently green and full of fresh flavor
Cheesy!
Luxuriously smooth but with some texture from tender florets
Preferably free of flour and heavy cream

I wanted all that, and I didn’t want to feel like I was eating a bowl of queso (don’t get me wrong, sometimes that’s exactly what I want to eat). This recipe checks all the boxes!

Watch How to Make Broccoli Cheese Soup

Perhaps the coolest feature of this soup is that it makes use of the broccoli stems that we usually toss. Less waste, more nutrients, can’t lose.

In fact, I feel good after I eat this soup, similar to how I feel after enjoying a big kale salad. Cruciferous veggies work miracles, I tell you, and did you know that broccoli contains loads of vitamin C? We could all use some extra right now.

Fresh & Healthy Broccoli Cheese Soup Ingredients

This flavorful soup is made without heavy cream, milk or flour—or even vegetable broth. You’ll just need a few basic ingredients to make it:

Butter contributes to the irresistible flavor and silky texture. Technically, you could replace it with two tablespoons of extra-virgin olive oil, but I like butter better here.
Onion and garlic form a savory base layer. Since we’re blending them all up later, we don’t need to chop them finely. In fact, you can just smash the garlic with the side of your chef’s knife (be careful), peel off the skin and throw it into the pot. So easy!
Russet potato, peeled and cooked until tender, lends a luxuriously creamy texture once blended. This is a trick I’ve used in my vegan mac and cheese and vegan queso recipes—it really works.
Lots of broccoli, of course. The stems contribute body and extra broccoli flavor. We’ll purée half of the broccoli florets, and cook the rest in the pot for texture.
Water brings it all together. I’ve been experimenting with using water instead of vegetable broth in soups lately, and so far I’ve been impressed. Store-bought vegetable broths can contribute unwanted color, off-putting flavors and excess salt. Water has none of these issues. Plus, it saves you a few bucks.
Sharp cheddar cheese offers maximal cheddar flavor and a creamy texture. You can start with four ounces (half of a block) and add more to suit your preferences. Hand-grated cheese is best, since pre-shredded cheeses are coated in powders that can cause the cheese to glop together once melted. Buy white cheddar if you can. Yellow cheddar might turn this soup an unfortunate color, but I haven’t tried to be sure.

This soup is vegetarian and gluten free as written. You can even make it dairy free/vegan with substitutions (really!). See the recipe notes for details.

Equipment Notes & Suggestions

This section contains affiliate links, which means I might earn a small commission if you place an order through them (at no cost to you).

This recipe yields a substantial amount of soup (around 10 cups). If you are serving two people or don’t want a lot of leftovers, you could easily cut the ingredients in half. Here’s what you’ll need to make it:

I swear that soups always taste better when they’re cooked in a Dutch oven. I used my 5.5-quart Le Creuset for this recipe. A large, heavy-bottomed soup pot will also work well.
You’ll need a lid for the pot. In a pinch, you could use a metal baking sheet.
If you are making the full batch, you’ll need to blend it in batches in your stand blender. I could not blend the full batch at once in my Vitamix. Transfer the blended portion to a heat-proof pitcher or container as you blend the rest, then combine it all in the soup pot.
Or, you could use an immersion blender. The trouble with immersion blenders is that they never yield soup as creamy as you could accomplish in your stand blender. I wish it weren’t true!

What to Serve with Broccoli Soup

This soup is a light meal on its own, or would make a proper meal with a sandwich or crisp salad. Here are a few options that are deliberately not very cheesy, for the sake of balance.

Craving more creamy soups?

Please let me know how your soup turns out in the comments! I love hearing from you.

Broccoli Cheese Soup

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 322 reviews

This broccoli cheddar soup recipe is so satisfying! It’s loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.

Ingredients

3 tablespoons unsalted butter
2 medium yellow onions, coarsely chopped
6 garlic cloves, smashed and peeled
½ teaspoon red pepper flakes (reduce or omit if sensitive to spice)
1 ¼ teaspoon fine sea salt, divided, to taste
Freshly ground black pepper, to taste
2 pounds broccoli with stalks (3 large or 4 medium)
1 large (about 12 ounces) russet potato, peeled and cut into 1 to 2-inch chunks
6 cups water
4 to 8 ounces grated sharp cheddar cheese, depending on your mood
Thinly sliced chives or green onions, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, ¼ teaspoon of the salt, and about 10 twists of black pepper.
Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.
Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they’re bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture—both the liquid and solids—to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won’t be as lusciously creamy). Return the purée to the pot.
Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they’re bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it’s hot) and stir in more cheese if you’d like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven’t tried freezing this soup but suspect it will work fine—please let us know in the comments if you do.

Notes

Recipe adapted from Bon Appétit’s broccoli cheddar soup by Sarah Jampel.

Make it dairy free/vegan: Replace the butter with 2 tablespoons extra-virgin olive oil. When blending the soup, add ½ cup raw cashews (soaked for 4 hours if not using a high-powered blender, such as a Vitamix, then rinsed and drained), 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, ½ teaspoon apple cider vinegar, and a scant ¼ teaspoon Dijon mustard. Omit the cheese.

Nutrition

The post Broccoli Cheese Soup appeared first on Cookie and Kate.

Creamy Roasted Carrot Soup

Kathryne Taylor — Sun, 26 Jan 2020 18:59:18 +0000

Like carrots? You’re going to love this carrot soup recipe. It’s luxuriously creamy and full of incredible roasted carrot flavor.

This classic carrot soup is a wonderful soup to serve with your favorite winter salads, sandwiches, and even holiday entrées. Since carrots go well with so many other flavors, it’s a versatile soup to keep in your repertoire.

You might be pleasantly surprised to learn that this creamy soup is actually made without cream. It’s a light and healthy soup, not to mention budget-friendly, too.

I tried making the soup with sautéed carrots instead of roasted, but roasted carrots give this soup magical powers. If you’re a fan of my butternut squash soup or cauliflower soup, the method for this recipe will be familiar already.

Since I can’t help but play around with flavors, I came up with three fun and simple variations—carrot ginger soup, curried carrot soup, and Thai curried carrot soup with lime. You’ll find details in the recipe notes. It’s about time this food blog had a proper carrot soup recipe, and it’s really four in one!

How to Make the Best Carrot Soup

You’ll find the full recipe below, but here are a few key factors.

1) Roast the carrots

Roasting the carrots condenses their flavor, which brings out the carrots’ best sweet-and-savory notes. This step makes all the difference between a ho-hum carrot soup and a why-is-this-so-good carrot soup.

2) Cook some aromatics and spices

Meanwhile, we’ll sauté some chopped onion in oil until tender. Then, we’ll add some fresh garlic, plus ground coriander and cumin. The spices make the soup taste more interesting in a subtle way. (If you’re out of coriander or cumin, though, you can omit them.) Cooking the spices in oil for about 30 seconds wakes them right up, while it mellows the garlic.

3) Simmer to bring it all together

Then, we’ll add vegetable broth, water, and the roasted carrots when they are out of the oven. We’ll gently simmer them all together for 15 minutes to bring all the flavors together.

Of note: I’ve been experimenting with using water instead of vegetable broths in soups, and I rarely miss the broth. If you’re cutting costs or watching your sodium intake, water is a great option here. I’ll share my notes on this subject in greater detail soon.

4) Blend in a stand blender

Stand blenders always yield ultra creamy results. Immersion blenders don’t come close! That’s why I always recommend blending soup in a stand blender instead. I don’t like cleaning extra dishes, either, but the resulting texture is worth the effort. You can find my favorite blenders in my Amazon shop (affiliate link).

Be careful while blending. Let the soup cool for a few minutes before transferring to a blender, never fill past the maximum fill line (it could explode), and be careful near the steam escaping from the lid (it’s hot!).

5) Finish with butter and lemon

You won’t believe how much difference a tablespoon of butter makes at the end. Once blended into the rest, it makes the soup taste more luxurious without dulling the other flavors like cream does (did you know that soups could be this creamy, without cream?). Adding some lemon juice brightens up the finished product and brings it all together.

Three Delicious Carrot Soup Variations

You know me—I couldn’t help but play around with this recipe. Here are three truly delicious variations on the “basic” recipe. Actually, let’s call the “basic” version classic instead. It does not taste boring!

1) Carrot Ginger Soup

Another classic! The carrot ginger variation is especially good if you are under the weather, or trying to warm up from the inside out. Add freshly grated ginger along with the garlic (see amounts provided in the recipe notes).

2) Curried Carrot Soup

This might be my favorite option. Simply add some Indian curry powder along with the other ground spices. Carrots and warming curry spices are a perfect match. You can also add some ginger to this variation, if you’d like.

3) Thai Curried Carrot Soup

You guessed it—add some Thai red curry paste for a lively carrot soup with irresistible Thai flavors. At the end, blend in some lime juice instead of lemon. This variation is especially beautiful when garnished with chopped peanuts and fresh cilantro leaves.

Please let me know how your soup turns out in the comments! I love hearing from you.

Wondering what to pair with this carrot soup? Here are a few suggestions:

Looking for more creamy, lightened-up soups? Here are a few more favorites to bookmark:

Watch How to Make Carrot Soup

Creamy Roasted Carrot Soup

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 4 bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 616 reviews

This homemade carrot soup recipe is ultra creamy (yet cream-less) and full of rich, roasted carrot flavor! It’s the best carrot soup you’ll ever have. Recipe yields 4 bowls or 6 cups of soup.

Ingredients

2 pounds carrots
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon fine sea salt, divided, to taste
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
½ teaspoon ground coriander
¼ teaspoon ground cumin
4 cups vegetable broth (or water)
2 cups water
1 to 2 tablespoons unsalted butter, to taste
1 ½ teaspoons lemon juice, to taste
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you’d like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Notes

Recipe adapted from my creamy roasted cauliflower soup and roasted carrots recipe.

Carrot ginger soup variation: Add freshly grated ginger with the garlic and ground spices. Use 1 teaspoon for subtle ginger flavor, 2 teaspoons for more prominent flavor, or 1 tablespoon for relatively spicy carrot-ginger flavor.

Curried carrot soup variation: Add some curry powder with the garlic and ground spices. Use 1 teaspoon (mild) or up to 2 teaspoons (somewhat spicy), depending on your preferences. For curried ginger soup, also add 2 teaspoons finely grated fresh ginger at this time.

Thai curried carrot soup variation: Add Thai red curry paste with the garlic and ground spices (be sure to choose a vegan/vegetarian option if you’re avoiding fish produces, such as Thai Kitchen). Use 1 ½ teaspoons (mild) or up to 1 tablespoon (relatively spicy), depending on your preferences. Substitute lime juice for the lemon. You might like to garnish your bowls of soup with some chopped roasted peanuts and fresh cilantro leaves.

Make it dairy free/vegan: A few options. One, if you enjoy the flavor of the blended soup without butter, you can skip it altogether. For more richness, you could blend in a tablespoon of good olive oil or use cashews instead of butter. Soak ¼ cup cashews for 4 hours, then drain and rinse them (if you have a high-powered blender like a Vitamix or Blendtec, you can skip this). Add the cashews when you would add the butter.

Nutrition

The post Creamy Roasted Carrot Soup appeared first on Cookie and Kate.

Pasta e Fagioli (Italian Pasta and Beans)

Kathryne Taylor — Tue, 07 Jan 2020 22:53:05 +0000

The Italians have graced us with countless delicious recipes. I’ve loved pizza and spaghetti for as long as I can remember, of course, but I’ve only recently discovered pasta e fagioli.

Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.

Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.

If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.

I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.

How to Make the Best Pasta e Fagioli

How do we turn basic ingredients into something magical? The trick is in the method. You’ll find the full recipe below, but here’s a rundown with some extra reasoning behind it:

First, we’ll cook chopped onion, celery and carrot in olive oil until tender. We won’t cook them long enough to form a true soffritto, but they form the backbone of flavor in this dish nonetheless.
Then, we’ll add garlic and cook just long enough to take the edge off (there’s nothing worse than burnt garlic flavor, and it’ll have plenty of time to continue cooking as we simmer the soup). Next, add crushed tomatoes and let them come to a healthy simmer—I’m convinced cooking canned tomatoes turns them from tinny to vibrant.
We’ll pour in one quart of vegetable broth and a few cups water. The water adds volume without additional sodium. We’re cooking the pasta in the liquid, so we need plenty of it, but I’m getting ahead of myself. We’ll season the soup with bay leaves, dried oregano, and red pepper flakes, and cook for ten minutes to bring it all together.
I want to say that the blending step is optional (and if you don’t have a blender, you can certainly skip it), but—this step is what produces the luscious, creamy-yet-cream-less texture you see here. All we do is scoop out some of the hot liquid and blend it with a portion of the beans. Pour it back in, and your soup has been transformed.
Almost done! We’ll add the remaining beans, plus the pasta, kale and parsley. We’ll cook until the pasta and kale are tender.
The final step, once we’ve removed the soup from the heat, is to add even more flavor with a tablespoon each of fresh lemon juice and olive oil. Taste it before and after (carefully!) and you’ll understand what a difference this makes.

Watch How to Make Pasta e Fagioli

Pasta e Ceci Variation

Pasta e ceci means “pasta and chickpeas.” This dish is just the same as pasta e fagioli, but uses chickpeas specifically for the bean component. Give it a try by making this recipe with chickpeas!

Craving more soups?

If you love this recipe, you’ll also enjoy:

Please let me know how your pasta e fagioli turns out in the comments. I’m always so happy to hear from you.

Pasta e Fagioli (Italian Pasta and Beans)

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6 bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 389 reviews

Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
¾ teaspoon fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes*
4 cups vegetable broth
3 cups water
2 bay leaves
1 teaspoon dried oregano
¼ teaspoon red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 cup (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 cups chopped Tuscan kale (tough ribs removed first), or chard or collard greens
¼ cup finely chopped Italian parsley
1 tablespoon fresh lemon juice (about ½ medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil

Cook Mode Prevent your screen from going dark

Instructions

In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.

Notes

Recipe adapted from my minestrone recipe, with reference to Bon Appétit (and their comments section!).

*Tomato recommendation: I always use Muir Glen tomatoes, and used their fire-roasted crushed tomatoes since they don’t offer plain.

Make it gluten free: Use a small, sturdy, gluten-free noodle, such as a corn and quinoa blend.

Make it dairy free/vegan: Don’t add cheese. Simple as that.

If you don’t have a stand blender: You can use an immersion blender to blend (carefully) a portion of the liquid with the beans in a separate (heat-safe) container. Or, skip this step altogether. Your soup will be a little more chunky and less creamy, but still very good.

Nutrition

The post Pasta e Fagioli (Italian Pasta and Beans) appeared first on Cookie and Kate.

Seriously Good Vegetable Soup

Kathryne Taylor — Mon, 11 Nov 2019 19:58:08 +0000

You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors.

I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.

I can think of so many reasons to make this soup. Warm up with a big bowl of veggie soup on a cold day. Make it for someone who’s under the weather. My husband has a cold and it’s snowing outside as I type, so this soup is just what we need right now.

Prepare a batch and you’ll have a healthy side dish ready to go for the rest of the week. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?

Vegetable Options for Vegetable Soup

This homemade vegetable soup is versatile by design, so you can enjoy it from fall through winter. We’ll use onion, carrots and celery as a base.

We’ll also add two cups of seasonal vegetables to make this soup more hearty and interesting. Choose from veggies you have on hand, or grab your favorites at the store. Any of these will work:

Sweet potatoes or regular potatoes, cut into 1/2-inch cubes
Butternut squash, cut into 1/2-inch cubes
Green beans, trimmed and cut into 1-inch long segments
Bell pepper, chopped
Cauliflower, cut into very small bite-sized pieces
Zucchini or yellow squash, chopped
Fresh greens: Kale, collard greens, chard, or spinach

How to Make the Best Vegetable Soup

We’ll use several simple techniques to build flavor as we cook this soup. Here’s how:

1) Start with the veggies.

We’ll sauté chopped onion, celery, carrots and seasonal vegetables in olive oil, with some salt. This softens them up and enhances their flavors. Adding salt during different stages of the cooking process builds more flavor than simply adding it all at the end.

2) Add fresh minced garlic, curry powder, and dried thyme.

Sautéing these ingredients for about 1 minute wakes up their flavors, but isn’t long enough to risk burning the garlic (burnt garlic tastes awful).

Curry powder is the secret to making this soup so delicious. We aren’t adding much. You probably won’t be able to pinpoint the flavor, but it adds some subtle intrigue and warmth to this soup. I’ve also used curry powder in my lentil soup and chickpea noodle soup as well, and it always works like a charm.

3) Add canned diced tomatoes with their juices.

We’ll cook them all together for a couple of minutes to reduce any tinny flavors. I used fire-roasted diced tomatoes for these photos, but regular diced tomatoes were just as good. I always recommend using Muir Glen brand of tomatoes because they taste the best and come in BPA-free cans.

4) Almost done—add some vegetable broth, water, and more flavorings.

Vegetable broth keeps this soup vegetarian/vegan. We’ll also add bay leaves, red pepper flakes, and a little more salt. If you’re sensitive to spice, you can reduce or omit the red pepper flakes. If you love spice like me, you might even want to double the amount at the end (add to taste). Regardless, we’ll let the soup gently simmer for 25 minutes so the flavors can meld together.

5) Add chopped fresh greens and finally, some fresh lemon juice.

Lastly, we’ll add chopped greens for health bonus points, and simmer for 5 minutes to soften them up. Before serving, we’ll brighten up the soup with a big squeeze of lemon juice (one of my other go-to soup tricks) and add another splash of olive oil for rich flavor. Taste the soup before and after these additions, and you’ll notice a big difference! Finally, season to taste with salt and pepper, as necessary.

Watch How to Make Vegetable Soup

Please let me know how this soup turns out in the comments. I love hearing from you, and your feedback encourages other readers to try the recipe.

Craving more hearty, healthy, meatless soups this season? Me, too. Here are a few more great options:

Classic Minestrone Soup
Best Lentil Soup
Chickpea Noodle Soup
Pasta e Fagioli (Italian Pasta and Beans Soup)
Quinoa Vegetable Soup with Kale
Sweet Potato, Kale and Chickpea Soup

Don’t miss the hearty soups in my cookbook, Love Real Food. They’re some of my favorites!

Seriously Good Vegetable Soup

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 615 reviews

This vegetable soup recipe is seriously so good! It’s easy to make, and full of veggies and fresh flavor. If you’re feeing under the weather or just wanting to lighten up your meals, this soup is the answer. Recipe yields 6 bowls of soup.

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
½ teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.

Notes

Recipe adapted from my quinoa vegetable soup and lentil soup.

Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!

Recommended equipment: I’m convinced that everything I cook in my Dutch oven (affiliate link) comes out extra delicious.

Nutrition

The post Seriously Good Vegetable Soup appeared first on Cookie and Kate.

Roasted Butternut Squash Soup

Kathryne Taylor — Tue, 15 Oct 2019 10:35:59 +0000

Let’s cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather go together like they were made for each other—which, really, they were. I was so happy to find butternut in stock again, and came home to make my favorite soup.

My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews!

This traditional butternut squash soup will round out your fall and winter meals. Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

This easy butternut squash soup recipe is also a great make-ahead option. In fact, it tastes even better the next day. Let’s get to it!

The Best Butternut Squash Soup

Here’s why readers love this recipe:

Simple Ingredients

I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. You’ll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg.

Butter is Better than Cream

A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. (You can substitute olive oil for vegan/dairy-free soup. It’s already vegetarian.) That’s a little trick that I used in my tomato soup in my cookbook, too. It’s by far the best butternut squash soup I’ve ever tasted, and infinitely better than any canned or boxed option.

Roasted Butternut Yields Major Flavor

Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best. Bonus! That means you don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic.

Serve It Now or Later

If you’re planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it in your blender or in a pot on the stove. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates.

Garnishes Are Optional

This soup really doesn’t need a garnish, but feel free to add a sprinkle of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) for extra visual appeal.

How to Blend Butternut Soup

This is when the soup deviates from other butternut squash soups. You usually have two options, and I don’t recommend either of them:

You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty.
You can very carefully transfer hot soup to a blender in batches, which is always a little harrowing but yields creamier results.

I found a better way with this soup. We’re going to use a stand blender, since it yields creamier soup (see recipe notes if you’re determined to use an immersion blender).

Here’s the gist: Instead of warming all of the ingredients in the pot, simply transfer scoops of roasted butternut squash and sautéed shallot and garlic to the blender. Then, pour in the vegetable broth and remaining ingredients. Blend it until it’s ultra creamy.

If you have a regular stand blender:

Any stand blender will do! Once you’ve blended the ingredients into creamy oblivion, pour the soup back into your soup pot. Warm it up on the stove over medium heat, stirring occasionally. That’s it.

If you have a fancy blender with a soup preset:

Use the soup preset, and you can serve your hot soup straight from the blender. I used my Vitamix (affiliate link/provided by Vitamix) and it worked great. The container is 64 ounces, which allowed me to fit all of the ingredients for this soup without surpassing the maximum fill line.

If you have a fancy blender without a soup preset:

(By fancy, I mean a high-end performance Vitamic, Blendtec, KitchenAid or similar.) Oftentimes, blending your soup for 4 to 6 minutes will heat it up sufficiently to serve directly from the blender. Consult your manufacturer’s directions for details.

Or, simply pour the mixture back into your soup pot and reheat on the stove. That will certainly work.

More Butternut Squash Recipes to Enjoy

Extra butternut squash? Here are some fun recipes to use it up:

Please let me know how this butternut soup turns out for you in the comments! Your feedback is so important to me, and I hope you love this soup as much as I do. It’s my absolute favorite.

Watch How to Make Butternut Squash Soup

Roasted Butternut Squash Soup

Author: Cookie and Kate
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hour 5 minutes
Yield: 4 bowls or 6 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1361 reviews

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Ingredients

1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
1 tablespoon olive oil, plus more for drizzling
½ cup chopped shallot (about 1 large shallot bulb)
1 teaspoon salt
4 garlic cloves, pressed or minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
1 to 2 tablespoons butter, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat until shimmering (if your blender has a soup preset, use a medium skillet to minimize dishes.) Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to your stand blender (see notes on how to use an immersion blender instead).
Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper.

Notes

*How to safely slice your butternut squash: You’ll need a sharp chef’s knife and a slip-free cutting board (place a lightly damp tea towel beneath your cutting board to keep it from moving around). Use the knife to cut off the tip-top and very bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Carefully slice through it from top to bottom to divide it in half (your fingers should never be in the blade’s way). Lastly, use a large spoon to scoop out the seeds and discard them.

Make it dairy free/vegan: Substitute high-quality olive oil for the butter. It will make your soup taste luxurious and lightly herbal.

Storage suggestions: Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

If you are working with an immersion blender: Cook the shallot mixture in a large soup pot. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.

Nutrition

The post Roasted Butternut Squash Soup appeared first on Cookie and Kate.

Vegetarian Soup Recipes - Cookie and Kate

Roasted Red Pepper and Tomato Soup

How to Make Red Pepper and Tomato Soup

Recipe Variations

Watch How to Make Red Pepper & Tomato Soup

How to Freeze Soup for Later

What to Serve with Roasted Red Pepper and Tomato Soup

More Warming Soups to Make

Roasted Red Pepper and Tomato Soup

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Cream of Broccoli Soup

Cream of Broccoli Soup Ingredients

Watch How to Make Cream of Broccoli Soup

Creamy Broccoli Soup Serving Suggestions

Equipment Notes & Suggestions

More Creamy Soups to Enjoy

Cream of Broccoli Soup

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Tortilla Soup

Watch How to Make Tortilla Soup

Chili Pepper Options

Option 1) Chili peppers + blender (most authentic)

Option 2) Chili peppers + no blender (my least favorite)

Option 3) Chili powder + no blender (easiest option)

More Mexican Recipes to Try

Vegetarian Tortilla Soup

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

27 Healthy Vegetarian Soup Recipes

1) Best Lentil Soup

2) Chickpea Noodle Soup

3) Butternut Squash Chipotle Chili with Avocado

4) Curried Sweet Potato, Farro, Kale and Chickpea Soup

5) Quinoa Vegetable Soup with Kale

6) Roasted Butternut Squash Soup

7) Classic Minestrone Soup

8) West African Peanut Soup

9) Vegetarian Tortilla Soup

10) Creamy Roasted Carrot Soup

11) Pinto Posole

12) Curried Cauliflower Soup

13) Spicy Black Bean Soup

14) Creamy Vegan Pumpkin Soup

15) Classic Tomato Soup (Lightened Up!)

16) Homemade Vegetarian Chili

17) Redeeming Green Soup with Lemon and Cayenne

18) Creamy Thai Carrot Sweet Potato Soup

19) Pasta e Fagioli (Italian Pasta and Beans)

20) Vegetarian Pho

21) Thai Curried Butternut Squash Soup

22) Seriously Good Vegetable Soup

23) Broccoli Cheese Soup

24) Mexican Quinoa Stew

25) Southwestern Corn Chowder

26) Quick Dal Makhani

27) Creamy Roasted Cauliflower Soup

Southwestern Corn Chowder

Corn Selection & Preparation Tips

Watch How to Make Southwestern Corn Chowder

Corn Chowder Serving Suggestions

More Fresh Corn Recipes to Enjoy

More Cozy Fall Soups & Stews

Southwestern Corn Chowder

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Broccoli Cheese Soup

Watch How to Make Broccoli Cheese Soup

Fresh & Healthy Broccoli Cheese Soup Ingredients

Equipment Notes & Suggestions

What to Serve with Broccoli Soup

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition