All the Soup I’ve made today and yesterday. Tomato & Broccoli Cheese.
Today I’m going to share some super easy soups that you can divide and store in Plastic Containers (BPA free) in your freezer and pull out as needed. How great is that? The only store-bought, organic, tasty soups that I like are very expensive and I love making my own soup. It’s not difficult at all it just requires a watchful eye and some patience.
First, make sure you have enough plastic containers to freeze (and room in your freezer). I find that screw top lids work best for soups and Ziplock makes some great BPA free plastic containers. I bought two big containers that hold about 4 portions each and smaller containers that will hold about 2 portions each but you decide how many portions would work best for you. Also make sure you have a large stock pot and either a food processor or as I prefer an immersion blender.
Creamy Tomato Soup
2 Medium Yellow Onions diced
1 16 oz bag Organic Carrots Chunked (I used Baby carrots because they were on sale)
5 cloves of garlic whole
6 TBSP LiteHouse Freeze Dried Basil
1 TBSP Ground Sage
1- 32oz. Box Vegetable Broth (unsalted)
2- 28oz Cans Hunts Crushed Tomatos
2 Cups SoDelicious Coconut Milk
Salt & Pepper to Taste
1-In a large Stockpot over medium-high heat add 1 tbsp olive oil. When oil is hot add onions, carrots, and salt, cover, and cook until onions are opaque. Then, add box of vegetable broth & garlic cloves and adjust temperature so mixture will simmer cover and stir occasionally.
2-Allow to cook until almost all the liquid has absorbed and carrots are extremely tender. Add 2 cans of crushed tomatoes, 3 TBSP Basil, 1 TBSP Sage, & 2 Cups Coconut milk. Cook until mixture begins to simmer.
(If you are not a vegan and love cheese then at this stage you could add freshly grated parmesan cheese)
3-Then, use immersion blender to blend the mixture. Start with the lowest setting and gradually work up to the highest setting. You want to have a very creamy texture.
4-Return to heat and add the remaining 3 TBSP of Basil and salt & pepper to taste. Bring mixture back to a simmer and then turn to low or medium-low and allow to cook for 30 minutes to 1 hour (depending on the consistency you want.)
5-Wait till your soup is cooled before pouring into containers. You can store it in your freezer for use over the winter months so that its at your fingertips whenever you think about it!
PS…..I like to top my tomato soup with a little bit of goat cheese. Yum! Enjoy!
Broccoli Cheese Soup
1 Large Yellow Onion Diced
1 Head Cauliflower Cubed
1 Head Broccoli ( separate the florets from the stalk into different bowls and dice the stalk into tiny pieces)
1 Bottle of your favorite beer (I have many favorite but I chose Widmer Drop Top)
1 32oz. box vegetable broth.
2 Cloves garlic Whole
1 & 1/2 Blocks of Extra Sharp Cheddar Cheese
1/2 Cup Freshly Grated Parmasen Cheese
1 Cup Coconut Milk
Salt & Pepper
1-In a large stockpot over medium-high heat add 1 tsp olive oil. When oil is hot add cauliflower, onion, broccoli stalks, and salt. Cover, and cook until onions are opaque stirring occasionally.
2-When onions are opaque add beer and cover, stirring occasionally. When beer is almost fully absorbed add 1 box of vegetable broth and 2 cloves garlic. Bring to a simmer and cook covered until the broccoli stalks and cauliflower are very tender (this should be about an hour), make sure to stir frequently.
3- Add all cheese and 1 Cup coconut milk. Stir until cheese is melted and then blend with immersion blender. Start on a low setting and gradually work up to the highest so that you have a very creamy texture.
4-Return to heat, add broccoli Florets and bring back to a simmer. Simmer for about 30 minutes stirring frequently. Add Salt & Pepper to taste.
5-Turn heat to low and cook covered for 1 hour stirring occasionally.
6-Be sure to let the soup cool before transferring to containers.