Chop an onion.  Saute in a soup pot with a tablespoon of olive oil or butter, depending on your taste preferences. Add a chopped clove of garlic.  Cook for three to five minutes until the onions are soft.

Cream of Tomato Soup

1 lb of fresh ripe tomatoes.  Roma work the best.

Bring a pan of water to a brisk boil.  Wash the tomatoes and plunge into the water.  Bring back to a boil and boil for one minutes.  Remove from the boiling water and put into an ice bath.

Slip a paring knife under the skin at the top of the tomato near the stem. Pull the skin off.  It should come off easily.  Core the white center out of the tomato.  Squeeze gently to get rid of the seeds.  Chop roughly.

Add to the sauted onions.  Lower the heat to medium and cook until the tomatoes soften and almost seem to dissolve. Mash with a potato masher for a rustic soup.  Use an immersion handheld blender for a smoother texture.  Put the tomatoes in a blender for an even smoother finish.

Add one quart of vegetable or chicken broth to the tomatoes that have been returned to the pan.  Let simmer 15 minutes.  Stir in one cup of cream or half and half.  Stir and heat until the soup almost boils but not quite.

Place in serving bowls.  Swirl a teaspoon of olive oil or melted butter over the top.  Sprinkle Parmesan cheese over the soup and serve.

Cauliflower Soup

Add a roasted nutty flavor to the soup by roasting the cauliflower before adding it to the onions.  Wash and cut the cauliflower into chunks.  Roast at 400 F for 20 to 30 minutes. The cauliflower will brown a bit on top but that’s okay.

Chop into 1 inch chunks and add to the onions and garlic and 1 quart of chicken or vegetable broth.  Simmer until the cauliflower is very soft, about 10 minutes.  Blend until smooth.  Add the cream and half and half. Top with a mild cheese such as Havarti.

Black Bean and Pumpkin Soup

This is one of the easiest and most impressive soups you can make if you like a little spice in your soup.

Add one can of pumpkin — not the pie filling — to one quart of chicken broth and the sauteed onions.  Stir until bubbling.  Add 1/2 teaspoon each oregano, cumin and  cilantro.  Add from 1/4 to one teaspoon of red pepper flakes.  The more you add the spicier the soup. Simmer for 20 minutes covered.

Puree one can of black beans with their liquid until smooth.  Heat in the microwave.  Add enough chicken broth so the beans are the same consistency as the pumpkin soup.

Ladle the soup into serving bowls.  Place three tablespoons of the black bean puree equidistant apart in the soup.  Drag a butter knife through the black bean puree in a circle to swirl it on top of the soup.

Enjoy your super soups for supper.

October 5, 2011

Chop an onion, green pepper, and red pepper into 1/2 chunks. Saute in a couple of tablespoons of virgin olive oil for about 5 minutes, over medium heat, until translucent and tender but not brown. Add two cloves of crushed garlic, a teaspoon each of cumin and dried oregano, and 1/2 teaspoon of cayenne pepper. If you like spicy food increase the cayenne pepper. Slice two boneless, skinless chicken breasts into 1/2 inch slices, add to the pan. Saute a minute or two more.

Add 2 cups of frozen corn kernels, fresh can be used as well. Sauteing brings out the sweetness of the corn and enhances its flavor. While the corn is cooking, roughly chop 2 large tomatoes. Add to the pan with 4 cups of good chicken broth. Let the soup simmer for 20 minutes for the flavors to meld. Serve with restaurant style corn chips and a squeeze of lime. Add a salad of sliced cucumbers and jicama tossed with lime juice, fresh cilantro and salt and pepper.