Sara Lynn Cauchon shares 3 delicious and seasonal soup recipes.
Creamy Tomato Soup
2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add garlic and sauté for another minute.
Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh basil.
Enjoy!
Carrot Ginger Soup
2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add ginger and sauté for another minute.
Add carrots and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.
Enjoy!
Leek and Potato Soup
2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add leeks and celery and sauté until they begin to soften.
Add garlic and sauté for another minute.
Add potatoes and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.
Enjoy!
Get inspired on Pinterest:
I tried them all! So, here it goes.
Tomato soup: I love the taste; however, my tomatoes had green-grayish seeds, so I bad to remove them all, which is a very lengthy process. In addition, their peels started coming off while they were boiling, so I have to remove one by one quarter peels. Which is why I plan to use peeled canned tomatoes next time. 😉
Carrot-and-ginger soup: I'm sorry but I hated it. At first I put an entire ginger in cubes, because I wasn't going to use it in any other recipe. (I hadn't eaten it before.) Then I researched it to be certain, and they warned not to consume more than 4 grams of ginger daily, otherwise we'd get heartburn, etc. I then removed most of the sautéed pieces of ginger, but when the soup was finished, I couldn't stand the bitter taste. Needless to say I can't make this again.
Leek-and-potato soup: While blending the ingredients gives potatoes flavour, it makes the leeks non-noticeable. Even though potatoes really add texture to a soup, I prefer them mashed in a potato salad with green onions, smoked cheese and some mayo.
I'd like to thank you once more for sharing these with us! You are an icon. 💙
Is leek an unusual or lesser known vegetable in the US?
I'm just asking because she explains it like not everyone would be familiar with what it is. In my country it is a very normal vegetable, so her saying 'So if you're not familiar with leeks…' sounds about as strange as saying 'So if you're not familiar with carrots…' :p
Right now I'm staying in China and they don't have leeks here, it's so frustrating! Some of the bigger Chinese onions look like leeks, but still taste like onions, I've been disappointed on many occasions.
Also why would you not eat/add the green part of the leeks, I always use the entire leek. I never thought the green part tasted bad, I actually always preferred the green part.
I also sometimes use leek in mac&cheese: mac&cheese + ham (which is what we normally add in our mac&cheese where I'm from) + pieces of carrots + pieces of leek (I prefer using the green parts)
Forget about the vegetarian v vegan argument, I’m impressed that she’s using non-professional equipment. I mean look for gosh sakes, that is a white electric stove with a coil element!! No fake professional stainless steel gas cooktop for her no siree! Yet the production quality of her videos seem professional. Is this by design? How many of you watching this think that you would ever see a FN celebrity chef use any white appliances in a studio kitchen? I’m impressed. And the soups look delicious to.
I noticed that you didn't use any butter in these recipes.
Does this mean I can replace butter in all soup recipes, with olive oil?
More soup recipes please
tell us your vegie broth
Anyone know where these white handled serveware bowls came from? They make any soup look delish!! 😍
Love you and everything you do 😘
Wow,,, what a wonderful way you have of delivering yummy recipes,,, they are so quick,, easy and spunky. I like that you get right to 'the point'
You are so beautiful! I loved your recipes! Thanks!
Tomato soup is my favorite but, the leek and potato soup is a really close second…delicious
Hi
i think Parmesan has beef or animal rennet in it so it is not vegetarian.
When she used the label "vegetarian" I was finished.
what kind of oil?
Just made the carrot and ginger soup!! It was delicious!
omg what a nice vid! im totes gunna try this at home! Thank you sooo much for sharing.
P.S i know the video's been out for ages. but oh well. yummy
After watched this video, I think maybe tomato soup can is enough for me
But wait, why are you using a stainless steel pan to cook an acidic tomato soup? That would make it leach nickel, which isn't a good thing! Also, canned tomato products are the most dangerous product that a human can eat. And yes, this is based on some cold science from the book Slow Death by Rubber Duck! Don't even give these to homeless people or food pantries!
We recreated Tomato Soup Recipe for dinner tonight. It was excellent!
I made potato and leek soup! It's tastes great and I like the fact it's doesn't have butter like many other recipes of this soup! Thanks for the recipe!