The Cheap And Easy Soup I Make Every Week In The Fall
Today we're making Italian lentil soup. This is such a simple and comforting soup to make. As always, we recommend saving those Parmigiano rinds so you can add them to soups just like this one. We hope you enjoy this lentil soup recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN LENTIL SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1/4 cup (54 grams) extra virgin olive oil - plus more for finishing
1 medium onion - diced
2 ribs celery - diced
2-3 medium carrots - diced
1 teaspoon (~2 grams) dried oregano
3 ounces (84 grams) tomato paste
8 ounces (226 grams) canned plum tomatoes hand crushed
8 ounces (226 grams) baby spinach
8 cups (1890 grams) water
16 ounces (454 grams) brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
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Roasted Autumn Vegetable Soup | The Buddhist Chef
Roasted Autumn Vegetable Soup
Roasting sweet potatoes, carrots and onions helps bring out their natural sweetness. Blend them, and you have a warm, healthy soup for a cool fall night.
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Amazing Butternut Squash Soup Recipe
Easy to make with a few simple ingredients, this Butternut Squash Soup recipe is the only one you’ll need. This nourishing soup is my go-to fall comfort food, and it’s super creamy and rich without relying on heavy cream. It’s a delicious soup recipe that everyone will love. We are officially in soup season and this easy homemade butternut squash soup is just about perfect with a slice od crusty bread for dipping. You can swirl in some cream or coconut milk for added richness or add all you favorite spices for a personal touch.
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Autumn Soup Recipe - Quick Easy Homemade Soup
This is Karen's Autumn Soup recipe. It is a soup you can make in less than 1 hour and it tastes delicious!! We make this soup often and hope you enjoy it as much as we do.
Autumn Soup
1 pound lean ground beef
3 ribs Celery (chopped)
1/2 pound Carrots (chopped)
1/2 large Onion (chopped)
1 tsp Kitchen Bouquet
1 tsp Garlic Powder
14.5 oz Can Whole Peeled Tomatoes with juice
1 Bay Leaf
4 leaves Fresh Basil (fine chop) or 1 tsp dried Basil
4-5 peeled Red Potatoes
3-4 Cups Water
Salt & Pepper to taste
Brown ground beef, then add celery, carrot, and onion and cook until onion is tender.
Add water and rest of the ingredients. Bring soup to a boil, then cover and simmer until potatoes are done.
Enjoy!!!
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Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
4 BEST AND EASIEST FALL SOUP RECIPES | ONE POT COMFORT FOOD | WE COULD EAT THESE EVERYDAY
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4 BEST AND EASIEST FALL SOUP RECIPES | ONE POT COMFORT FOOD | WE COULD EAT THESE EVERYDAY
Cheese Tortellini tomato soup:
Cook Italian Sausage, remove from pot with most of grease-set aside
Add 1 28oz can of crushed tomatoes
3 cups of chicken broth, bring to a boil
Add 3 to 4 cloves of garlic
Italian seasoning and salt and pepper
Add a cup of heavy whipping cream
Stir together
Add in 1 package of cheese tortellini
and add your Italian sausage back in
Optional: Add a few big handfuls of spinach
Let soup simmer for about 15 minutes, until Tortellini is tender
Serve with Parmesan on top and enjoy!
Cajun Chicken Pasta Soup:
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Lasagna Soup:
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