I love KALE! I make deliciously kale baked chips, add in my smoothies or make beef and rice rolls; much like cabbage rolls, etc. Needless to say, vegetarian kale soup is “must” in my family especially around this time of the year. Well, to be…
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With Parmesan-Garlic Croutons Recipe.
Is there anything better in the Fall time than wrapping your hands around a nice bowl of soup, especially with freshly made crunchy Parmesan garlic baked croutons?
I love this time of the year just because of that reason. Unfortunately, other than falling leaves and a few days of rain there is not much of Autumn weather around here. The nights are cozy and crisp and perfect for this kind of soup.
So, this season as well as upcoming winter, I will share a handful of delicious soup recipes. Are you with me on that one?
For this Tomato Soup, I had more than a few taste testers, and everybody had a chance to try and tell me their own opinions.
My kids tried it and my Anna loved it. However, my boys are running far away from even tasting it. They just do not like tomatoes at all.
However the majority of my taste testers really loved it, so I am sharing this simple homemade recipe with all of you.
If you ask me, I love tomatoes and could eat organic from my neighbor’s garden like an apple.
I absolutely love my neighbor’s tomatoes and I only wish that next summer mine come out like from his garden.
The only tomatoes that I don’t like are when it’s cooked and you leave it chunky.
There is no way that I would eat it, that goes for onions, too. I really love eating it, but I can’t stand seeing floating in my soup or stew.
Easy and tasty Roasted Tomato Soup with Parmesan-Garlic Croutons recipe or you may use my recipe for GF Potato Savory Waffles.
- 2 lbs Roma Tomatoes halved/stem and ends removed
- 1 medium onion peeled/halved
- 5 garlic cloves peeled
- 2 Tbs. Olive Oil
- Salt and Ground Black Pepper to taste
- 2 Sprigs Rosemary fresh
- 1 Sprigs Thyme fresh
- 4 cups Vegetable stock/or chicken
- 1/2 Cup Tomato Sauce/no sodium
- 1 tbsp. Tomato paste
- Salt and Pepper to taste
- Parmesan-Garlic Croutons:
- 2 cups Whole Wheat toast/bread cubed
- 2 Tbs. Olive oil
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- Garlic Powder
- 2 Tbs. Parmesan Cheese Or vegan Parmesan-style Cheese
- Preheat the oven at 450 degrees Fahrenheit. On a large baking sheet, toss halved tomatoes, halved onion, garlic, fresh herbs and season with salt and pepper, drizzle olive oil. Spread the vegetables evenly and into a single layer, putting tomatoes cut side up. Roast them for about 40 minutes in preheated oven, or until everything is soft.
- To make croutons, reduce the oven to 350 degrees Fahrenheit and toss the cubed bread on the baking pan/sheet, seasoning it with olive oil, garlic powder, salt, and pepper. Bake for about 20 minutes, take out, sprinkle with the cheese, return in the oven and bake for next 5 minutes.
- Finish the soup while croutons are baking. In several batches in a blender, food processor, or use hand blender; puree the vegetables adding stock little bits at the time. Put the pureed vegetables in the large saucepan and bring to boil over high heat.
- Add Tomato Sauce and tomato paste, season to taste with salt and pepper and turn down the heat on low. Simmer for 15 minutes with occasional stirring.
- Serve hot and garnish with croutons and perhaps some more herbs or chopped scallions.
I believe any tomatoes would do for this soup, and the juicier the better-my opinion! Toast bread for croutons or sour bread, cubed would work perfectly too.
Tomato paste and tomato puree are two different things. Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. The definitions of tomato purée vary from country to country.
Besides these amazing Croutons, you may serve this soup with my easy and tasty savoury potato waffles. They go so well with soups like this one.
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Spinach and Tofu Soup is such a soothing soup. I truly enjoy this kind of soup.
Also, this is probably the easiest recipe right after miso soup ever. All you need is a few ingredients to make this broth delicious and spicy if you wish.
You all know that I love Gochujang, right? So yes, I mixed that into the broth, but it is completely up to you.
If you have it, yes gochujang will give more flavor and heat, but if you don’t just add a bit of cayenne pepper or leave it nice and smooth as it is.
Also, it is great if you add seaweed instead of the spinach as I did for my miso soup, but spinach worked very well, and I actually like it.
I paired it with steamed rice, which was especially nice with this soup. It is delicious, and filling, light and satisfying and you could pair it with fish or chicken or nice sandwich on the side to go along.
Anyhow, I took a little break, but I am back. Sometimes I have this writer block and it is not easy to bounce back.
I love writing about food and where it comes from, and occasionally drop a line or two about my troublemakers.
Staying away from the computer was refreshing I have to say. Not that I do not like visiting blogs, spending time feeding my Pinterest addiction, but actually fresh air and some shopping do the trick most of the time.
Nonetheless, I was missing you all and my friend Google so I decided to come back as soon as I felt better… and also I needed to get out of my daily outfit/uniform “PJ” and get into the working mode.
If you make my Spinach and Tofu Soup pleas etag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking
Thank you so much in advance!
delicious and soothing Asian style soup with tofu.
- 12-14 oz fresh Spinach or frozen
- 3 Garlic cloves crushed
- 2 Cups Water
- 2 Cups Beef Broth or Vegetable
- Soy Sauce low sodium to taste
- 1/2 Tbs. Gochujang*optional
- 6 oz Organic Firm Tofu or any that you prefer
- 1 tsp. Sesame seed oil
- Garnish: Green onions
- Wash the spinach well, discarding discolored and tough leaves. Shake off excess water and chop them into smaller pieces. If frozen just add it to the broth, it will defrost and cook evenly.
- In a larger pot, put spinach, crushed garlic, then pouring water and broth; Season it with Soy sauce to taste and about 1/2 Tbs. Of Korean chili paste (gochujang), let it boil for 10 minutes on medium-high. If you are using frozen spinach, let it cook perhaps two minutes longer.
- Add cubed tofu, stir and let it boil, covered for 5 more minutes; drizzle with sesame oil if you wish.
- Serve the soup with Rice, and if possible with kimchi.
This soup does not have to be spicy, you can leave out red hot chili bean paste - gochujang. You may add more Beef broth if you like to have more.
Adjust the Soy sauce to your taste. Instead of Beef broth (store or homemade), you can use Chicken Stock or Vegetable. Softer tofu is usually served in broth/soup/stew, but for this one, I actually like firm tofu.
Be the judge and see which one do you like better! Instead of the Spinach, you may use chopped Kale, but remember that kale leaves are tougher, so you have to let it cook 10-15 minutes longer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The life of a real foodie, it can be good or really bad -you gain weight, then you lose, but we comfort ourselves with food, at least I am.
I try to skip eating unhealthy snacks and go for the apple, but that’s not always a case… A girl needs her chocolate more than you can imagine!
I go through magazines, blogs, and cookbooks every day to find inspiration, and once you see the picture something magical happens…
The idea for your next meal, something that you haven’t tried before, or perhaps something to comfort you hit your head.
When I saw a similar recipe to this one it did have spinach and chicken, but I wouldn’t be me if I don’t change it, so little by little I started thinking about the combination.
I had leftover grilled chicken breast in my fridge, and a full bag of organic spinach; soup in that old magazine just had a makeover in my head. Popped my headphone on, cranked the music up and just relaxed cooking.
I love barley so I add in lots of my soups, it also gave an amazing taste and texture to this soup. I made it with Kale last weekend too, and it was very good.
A full pot of this soup was gone so fast, and I was surprised that my oldest two kids were asking for one more bowl.
It was really good and hearty, not to mention healthy too. If you don’t know what to cook for perhaps colder nights, this is something that the whole family can enjoy with some crunchy bread on the side or Soda bread.
I love bread in general with any hearty soups. Check out my recipes for the most popular on my blog: Irish Soda Bread, No Knead Bread, Australian Damper Bread, Whole Wheat Irish Soda Bread,
Spinach, Beans and Barley Soup
- 2 Tsp. Olive oil
- 1/2 Onion chopped
- 1/2 cup Carrots chopped/sliced
- 1 about 8 ounces boneless, skinless chicken breast, cut in cubes (or use grilled chicken breast)
- 2 cloves garlic minced
- 4 cups reduced-sodium chicken broth + 1 Cup of Water
- 1/2 Cup Barley
- 6- ounce baby spinach Kale would work too
- 1 can Organic Great Northern beans or cannelloni beans rinsed
- Freshly ground black pepper and salt to taste
- 1 Bouillon Cube
- Heat 2 teaspoons of oil in a large saucepan over medium-high heat.
- Add minced onion, chopped carrots and chicken; two options: cook raw, cut into small bits (cubes) chicken, turning and stirring frequently, until the chicken begins to brown, about 5 minutes / Or use leftover grilled chicken, cut into cubes and just drop in the pot with the minced onion and saute until onion is softer.
- Add garlic and cook, stirring, for 1 minute more. Stir in broth and water and bring to a boil over high heat, then add Barley.
- Reduce the heat and simmer, stirring occasionally. Let It cook for 15 minutes or until the Barley is tender. (Covered with a fitted lid)
- Lastly, add spinach and beans to the pot and bring to a gentle boil. Cook for 5-7 more minutes to blend the flavors. (If you are using Kale let it cook up to 10-12 minutes)
This soup could be done with raw Chicken or already precooked one, grilled or roasted. It does take just a bit longer using raw. For I grilled did give nice aromatic flavor, but if you are not a fan of that, you can definitely try your way, and give your special twist. Instead of Spinach, you can use chopped kale Or any other greens, even green beans would work perfectly.