TOMATO SAFFRON CAULIFLOWER BISQUE – GOAT A hearty looking and texturally tasting tomato bisque that maintains the light and smooth qualities of a fine soup! Makes 8 cups TA-FC ClipBoard: This is a hearty tomato bisque due to the amount of cauliflower used. If you want less solids, use less cauliflower. Also note that cauliflower absorbsContinueContinue reading “Tomato Saffron Cauliflower Bisque – GOAT”
Category Archives: CREAMY
Cream Of Tomato Pumpkin Soup
Originally posted on THE ANIMAL-FREE CHEF TEST KITCHEN:
CREAM OF TOMATO PUMPKIN SOUP A rich, elegant, powerfully expressed creamy soup! Common ingredients don’t detract from its beauty, in fact, they enhance it! Makes 9 cups 24 oz. jar CENTO RUSTICA PASSATA (tomato sauce) 15 oz. can all natural pumpkin 1 c. fresh carrot juice, strained…
PINK LENTIL PUMPKIN SOUP
PINK LENTIL PUMPKIN SOUP Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth! Makes 18 cups 2 c. pink lentils, washed well under running water to remove all foam and drained 8 c. water In extra-large soup pot bringContinueContinue reading “PINK LENTIL PUMPKIN SOUP”
CREAMY MARSALA CAN SOUP
CREAMY MARSALA CAN SOUP Yup, it’s all cans. So easy, creamy, spicy, sweet. A bunch of canned veggies blended till smooth, then simmered with tomato and carrot juices plus Marsala wine and almond milk. Lots of spice makes this soup extra nice! Makes 11 cups 15 oz. can lima beans including liquid 14.5 oz. canContinueContinue reading “CREAMY MARSALA CAN SOUP”
PUREE OF TOMATO BEAN SOUP
PUREE OF TOMATO BEAN SOUP with carrot, tarragon, basil, lemon and garlic. Topped with a garlic, tarragon mashed potato ball! Garnished with fresh parsley! Light, fresh but rich tasting, soothing, spicy, tangy, sweet, subtly exciting! A perfect Autumn soup! Makes 6 cups 16 oz. can Heinz Vegetarian Beans 14-1/2 oz. can sliced carrots including liquid 1ContinueContinue reading “PUREE OF TOMATO BEAN SOUP”
CARROT AND ROASTED PEPPER BISQUE
CARROT AND ROASTED PEPPER BISQUE with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick! Makes 6-1/2 cups 3, 15 oz. cans sliced carrots including liquid 12 oz. jar sweet red roasted peppers ¼ c. margarine 1 t. dried tarragon 1 t. mild curry powder 1 t. ground coriander 1 t. raw sugar 1/3 c.ContinueContinue reading “CARROT AND ROASTED PEPPER BISQUE”
SPICY TOMATO GINGER SOUP
SPICY TOMATO GINGER SOUP Everybody loves tomato soup. This one is rich, chunky and satisfying! Makes 6 cups 2 T. coconut oil spread (Olivio brand) 3 finely chopped peeled garlic cloves 2 T. chopped celery leaves 28 oz. can whole tomatoes in puree (I used San Marzano brand) 10-3/4 oz. can condensed tomato soup plusContinueContinue reading “SPICY TOMATO GINGER SOUP”
FAT WHACKER TOMATO SOUP
FAT WHACKER TOMATO SOUP with sweet corn, orange, curry and cilantro! Makes 3-1/2 cups 17 oz. can whole kernel corn with liquid 10-3/4 oz. can condensed tomato soup 1/2 c. either orange or orange tangerine juice, not made from concentrate dried tarragon to taste mild curry to taste sev. chopped leaves fresh cilantro freshly groundContinueContinue reading “FAT WHACKER TOMATO SOUP”
CREAMED VEGETABLE SOUP WITH RICE BALLS
CREAMED VEGETABLE SOUP WITH RICE BALLS Asparagus, pea and carrot puree with curry and tarragon. Served over smoke flavored curried rice and bean balls. Serves 6 Rice: 2-1/2 c. water 1/2 t. salt 2 c. long grain white rice Soup: 15 oz. can cut asparagus with liquid (or spears, it doesn’t matter) 15 oz. canContinueContinue reading “CREAMED VEGETABLE SOUP WITH RICE BALLS”
CREAM OF EGGPLANT AND SAFFRON SOUP
CREAM OF EGGPLANT AND SAFFRON SOUP Elegant, delicious, light, creamy and fragrant! Makes 9-1/2 cups 2 T. margarine 2 T. extra virgin olive oil 1/2 jumbo sweet onion, peeled and diced into 1/2 inch squares 12 oz. fresh mushrooms, quartered salt and pepper 1 med. eggplant, unpeeled and cut into 3/4 inch cubes 1 lg.ContinueContinue reading “CREAM OF EGGPLANT AND SAFFRON SOUP”
CREAMY YAM AND TARRAGON SOUP
CREAMY YAM AND TARRAGON SOUP Served hot or cold, this appetizer soup introduces any meal nicely! Makes 5-1/2 cups 3 c. cooked, mashed yams (use 3 lg. yams, peeled, cut into chunks, boiled in salted water till tender, then drained and mashed with 1/2 stick margarine) 3-1/2 c. non-dairy liquid creamer (regular or fat-free) 1ContinueContinue reading “CREAMY YAM AND TARRAGON SOUP”
SMOKY YAM SOUP
SMOKY YAM SOUP Creamy yams simmered briefly with tarragon, rosemary and a hint of smoke. I’m making this on the stove as I type and am waiting for a call from the hospital regarding Steve’s surgery. The yams used for this recipe have an American Heart Association recommendation on the can. Makes 5-1/2 cups 40ContinueContinue reading “SMOKY YAM SOUP”
CHEF DAVIES-TIGHT™ 