Tag Archives: Soup

Creamy Navy Bean Soup

Creamy Navy Bean Soup @ NancyCRosemary is one of my favorite herbs. Unfortunately, my big outdoor rosemary plant did not make it through the winter, so I have a new small one growing inside right now. I’ll put it outside soon, hoping it will grow into another big plant! I used some of the rosemary from this little plant in this Creamy Navy Bean Soup recipe.

I made this soup several weeks ago on a chilly day. Even though the weather has warmed up, this is still a great recipe for any time of year if you are a soup-lover! Creamy soups usually call for heavy cream as an ingredient, but I used plain Greek yogurt in this soup–I thought the tangy yogurt would give the soup a nice flavor, and it really did! The rosemary gives it a great flavor, too. You’ll want to use fresh rosemary if you have it, but dried rosemary also works.

CREAMY NAVY BEAN SOUP by NancyC

Makes about four servings

  • 1 Tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary or 1/2 Tablespoon chopped fresh rosemary
  • dash of salt and pepper
  • 1 1/2 cups chopped onion (about 1 large)
  • 2 cups chicken broth
  • 2 (15.5-ounce) cans Navy Beans, rinsed and drained
  • 2/3 cup plain Greek yogurt
  • Additional fresh or dried rosemary for garnish

In a  4-quart saucepan over medium-low heat, add olive oil and heat for 1-2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

Add in the broth and beans, heat to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Remove from heat and let soup cool for 5 to 10 minutes.

Place half of the soup mixture in a blender or food processor and blend until smooth. Pour this mixture into a large bowl, then blend the remaining soup mixture and add to the large bowl.

Stir the plain Greek yogurt into the pureed soup mixture, blending well (if the yogurt is lumpy, use a hand better or immersion blender to smooth the mixture). Pour the soup mixture back into the saucepan and cook on medium heat for 5 additional minutes.

Pour into 4 serving bowls and top with a garnish of fresh or dried rosemary, if desired, and serve.

In addition to rosemary, I also like to grow basil in a pot every summer–that’s another favorite herb of mine. Do you grow your own herbs, too, and what are your favorites?

Sharing this recipe at Fiesta Friday. Weekend Potluck, Full Plate Thursday, Meal Plan Monday, Inspire Me Monday.

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Bean and Barley Soup

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I made this soup on a very cold day earlier this month and it was just what I needed to warm up! Not only did it feel good to have a hot bowl of soup on such a cold day, but it was great eating something healthy, especially after all the rich holiday foods and sweets I had been indulging in.

This is a veggie soup with lots of good things in it like carrots, celery, onion, red kidney beans, tomatoes, baby spinach, and some pearl barley–all cooked in a vegetable broth. It’s easy to make, tastes great,  and is low on calories. So if you’ve made a new year’s resolution to eat healthier, you’ll have to try this out!

BEAN AND BARLEY SOUP by NancyC, adapted from Homemade Soups Made Simple

Makes 6 servings, about 170 calories per serving

  • 1 1/2 Tablespoons olive oil
  • 1 1/4 cups chopped or sliced carrots
  • 1 1/4 cups sliced celery stalks
  • 1 1/4 cups chopped onion (about 1 large)
  • 1 clove garlic, minced
  • 3 1/2 cups vegetable broth
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/4 cup uncooked pearl barley (I used Quaker® Quick Pearled Barley)
  • 2 cups firmly packed chopped fresh baby spinach leaves
  • salt and pepper, to taste

Heat oil in a 4-quart saucepan over medium heat. Add the carrots, celery, onion, and garlic. Cook and stir until vegetables are tender, about 10-15 minutes.

Stir in the broth, beans, tomatoes, and barley. Heat to a boil, then reduce heat to low. Cover and cook 30 minutes or until barley is done.

Stir in chopped spinach leaves and season to taste with salt and pepper, if desired. Cook until spinach is tender.

Soup makes a great meal when it’s cold out, and I think homemade soup it so much better than any you can buy. Do you like having soup in the winter too? What’s your favorite kind of soup to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Easy Pantry Minestrone from Weight Watchers What To Cook Now-and a Giveaway!

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51NVSI2WbxLLike so many people I know, I’m trying to eat a little healthier during this new year. So when I heard about the new cookbook, Weight Watchers What To Cook Now, I was definitely interested in reviewing it! Not only did I receive a review copy, the publisher, St. Martin’s Press, is also providing a giveaway copy! I’ll tell you a little about the book and share a recipe from it with you, and then be sure to enter the giveaway by leaving a comment–see the end of this post for details on how to win!

This cookbook has more than 300 new recipes and lots of color photos. There’s a wonderful variety of great-sounding recipes to choose from–meals and desserts that your whole family can enjoy. And they look easy to prepare, too. All recipes include nutritional information and the Weight Watcher PointsPlus® values so those of you in Weight Watchers can easily keep track of your points. Even if you’re not in Weight Watches, though, I’m sure these recipes would appeal to any of you who are wanting to eat lighter and healthier.

The book starts out with tips and helpful information on good nutrition, the well-stocked pantry, must-have kitchen tools, food safety, and choosing and preparing fresh fruits and veggies. Then you’ll find recipes organized in the following chapters: Breakfasts and Brunches; Lunches; Appetizers and Snacks; Main Dishes–Beef, Pork, and Lamb; Main Dishes–Poultry; Main Dishes–Seafood; Main Dishes-Vegetarian; 20-Minute Main Dishes; Side Dishes; and Sweets. So there’s lots to choose from! Here are some recipes I’d like to try…

  • Coconut-Almond French Toast with Tropical Fruit
  • Asian Burgers with Honey-Lime Slaw
  • Spinach and Endive Salad with Walnut Vinaigrette
  • Italian Beef and Mushroom Meat Loaf
  • Brown Sugar-Dijon Glazed Ham with Sweet Potatoes
  • Maple-Glazed Grilled Chicken
  • Pan-seared Tuna with Citrus-Avocado Salsa
  • Warm Mozzarella and Tomato Flatbreads
  • Gingery Chicken and Vegetable Stir-Fry
  • Garlicky Spinach and Fontina Pizza
  • Chocolate Brownie Ice-Cream Sandwiches

For this post, I decided to try the Easy Pantry Minestrone from the Vegetarian section, since I had been wanting to make minestrone this winter. It’s a good, healthy soup with lots of veggies (carrots, onion, celery, zucchini), red beans, and chickpeas. Dried basil also flavors the soup, and you serve it with a teaspoon-size dollop of pre-made refrigerated pesto which also adds nicely to the flavor!

EASY PANTRY MINESTRONE from Weight Watchers What To Cook Now

Makes 6 servings

  • 2 teaspoons olive oil
  • 2 carrots, halved lengthwise and sliced
  • 1 celery stalk, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 7 cups reduced-sodium vegetable broth
  • 1 (15.5-ounce) can red kidney beans, rinsed and drained
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 cup whole wheat macaroni or other small pasta (uncooked)
  • 2 teaspoons dried basil
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 small zucchini, chopped
  • 2 Tablespoons refrigerated basil pesto

Heat oil in Dutch oven over medium-high heat. Add carrots, celery, and onion and cook, stirring occasionally, until softened, 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.

Add broth, kidney beans, chickpeas, macaroni, and basil and bring to a boil. Reduce heat and simmer, partially covered, 10 minutes. Stir in tomatoes and zucchini and simmer until pasta and vegetables are very tender, 10 minutes longer. Ladle into bowls and top each with 1 teaspoon pesto.

PER SERVING (1 bowl): 307 Cal, 6 g Total Fat, Og Trans Fat, 1 mg Chol, 876 mg Sod, 53 g Carb, 10 g Fib, 14 g Prot, 120 mg Calc.

PointsPlus value: 8

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I really like the dollop of pesto–it gives the soup an extra little zing of flavor when you stir it in!

 

THE GIVEAWAY IS NOW CLOSED! Congratulations to commentor #8, Aline, for winning the book!

Now for the Giveaway…if you’d like to enter to win a copy of Weight Watchers What To Cook Now, leave a comment on this blog post between now and Wednesday, January 22, at 10 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Thursday evening, January 23. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post–it would be great to hear what your favorite healthy dish is!

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

Note: If your comment doesn’t show up right away, it just means I need to click on it to approve it before it’s visible–I do this because of spam comments that sometimes come through!

Pumpkin Black Bean Soup

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We’ve had several weeks of chilly weather, and I’ve been making more soup! This time I decided to try Pumpkin Black Bean Soup. I adapted my recipe from one I found at Taste of Home. It’s a savory-flavored soup that tastes a little like chili. So if you like chili and black bean soup, I’m sure you’ll like this! In addition to the pumpkin puree, which gives the soup a nice creamy consistency even though you don’t really taste the pumpkin much, other healthy ingredients include diced tomatoes, onions, and garlic.

PUMPKIN BLACK BEAN SOUP  by NancyCreative, adapted from Taste of Home

Makes about 8 servings (2 quarts)

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes, drained
  • 2 medium onions, finely chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cups (24 ounces) vegetable broth
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 Tablespoons apple cider vinegar (I used Bragg’s)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ground cinnamon
  • Optional: dash of salt and pepper, to taste
  • For garnish: 1/2 cup plain Greek yogurt (or sour cream) and 1/2 cup thinly sliced green onions

Place beans and tomatoes in a food processor; cover and process until blended. Set aside.

In a large pot or Dutch oven, saute onions in oil until tender. Add garlic and saute 1 minute longer. Stir in the broth, pumpkin, vinegar, and bean mixture, blending well. Add cumin, chili powder, cinnamon, and, if desired, salt and pepper to taste.

Bring soup to a boil, then reduce heat, cover and simmer for 20 minutes. Ladle into soup bowls and garnish each serving with plain Greek yogurt and sliced green onions. Each 1 cup serving is about 240 calories.

I never seem to get tired of making and eating soup, and it’s fun to try different recipes! Have you made any soups using pumpkin as an ingredient?

BZ’s Chicken Tortilla Soup

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Brenda, one of our art directors whose last name starts with a “Z,” is also known around the office as BZ. She gave me this recipe, adapted from Food.com, so I thought I’d call it BZ’s Chicken Tortilla Soup! It’s a creamy, mildly spicy, cheesy soup that really warms you up and fills you up!

Brenda has said she likes to throw in extra garlic sometimes when she cooks, so I thought I’d add a little more garlic to this soup. I also used olive oil instead of corn oil and Half & Half (light cream) instead of milk. If you want to try a vegetarian version, another friend, Mary, said she likes to substitute firm tofu for the chicken, cut into small chunks and browned in a skillet with olive oil.

The directions below are for making the soup on your stove top, but you can also make it in a slow cooker–see the end of the recipe for how to do that! If you have a large nonstick stock pot, that would well, too. Thanks for sharing this recipe, Brenda!

BZ’S CHICKEN TORTILLA SOUP adapted from Food.com

Makes 8 servings

  • 2 Tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1/2 to 1 teaspoon garlic powder or 1 to 2 fresh minced garlic cloves
  • 4 (15-ounce) cans chicken broth (or use vegetable broth for a vegetarian version)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) can Rotel diced tomatoes and chilies, drained
  • 1 to 2 (1 1/2-ounce) packet(s) taco seasoning mix (start with one packet and use another packet or part of another packet if you want a stronger seasoning flavor)
  • 12 ounces chicken meat, poached and diced (or substitute pre-cooked grilled chicken strips, cut up into small chunks; or substitute rotisserie chicken); to make this vegetarian, substitute firm tofu, cut into small chunks and browned in olive oil in a skillet)
  • 1 (10-count) package corn tortillas, cut into small pieces (or substitute 1 cup of Masa Harina (Masa Flour)
  • 1/2 to 1 cup Half & Half (light cream) or milk (I just used 1/2 cup)
  • 12 ounces Monterey Jack or Fiesta/Mexican blend cheese, shredded
  • Corn Tortilla chips, crushed into small pieces, for garnish

In large stockpot, on low heat, add olive oil, salt, and pepper. Add carrots, celery, onion, and garlic powder or fresh garlic, and saute until tender.

Add chicken broth and bring to a boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut corn tortillas into small pieces and add to broth mixture. Let boil for 20  minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking.

Reduce heat and add 8 ounces of the cheese to the soup mixture. Simmer for an additional 10 minutes.

Add light cream or milk and simmer for an additional 10 minutes.

To serve, ladle into bowls and garnish with remaining shredded cheese and some crushed tortilla chips.

Note: I thought the thickness of the soup was just right, but if you’d like it thicker, you can add a few more cut up corn tortillas to the soup while it’s cooking (or if using Masa Flour, add a little more flour to the soup).

You can also make this soup in a slow cooker–that’s actually how Brenda makes it. She puts all the ingredients except the milk and cheese into a crock pot on the LOW setting (she doesn’t cook her chicken beforehand, letting the chicken cook in the crock pot). Stir ingredients several different times the first hour of cooking, then cook on low for another 3 to 4 hours, or until chicken is done. Shred the chicken right in the crock pot with a fork. The last hour of cooking, stir all ingredients well and then add the cheese and milk (or light cream). Stir occasionally that last hour, until cheese is well-blended. Total cooking time  in your crock pot is 5 to 6 hours on the LOW setting.

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This was my first time making homemade chicken tortilla soup, and I’ll probably be making it many times during the fall and winter! Have you made it before?

Heirloom Tomato Soup

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I like eating soup in the cooler weather–it’s great having a hot bowl of soup on a cold rainy or snowy day, isn’t it? I have several new soup recipes friends have given me that I’ll be trying out. Julie, who is a wonderful cook and baker, shared this tomato soup recipe with me from the August/September 2012 Issue of Healthy Cooking. It’s also posted at Taste of Home.

This is a wonderfully thick, creamy soup–and the great thing is, it doesn’t have any cream in it, unless you choose to drizzle it with some cream before serving. It’s the veggies and seasonings that make it thick and creamy, because you blend or process the soup before serving. In addition to tomatoes, this soup also has onion, olive oil, garlic, carrot, corn, sea salt, and basil in it, so it’s very healthy! It also has chicken stock, but you could use vegetable stock if you want to make this vegetarian.

The original recipe makes 20 servings, so I halved the recipe, since I didn’t need to make that much soup! Julie uses less onion when she makes this, so if you’re not crazy about onion, you can do that too. I actually used a little more onion and basil in my version. Thanks for sharing this recipe, Julie! 🙂

HEIRLOOM TOMATO SOUP slightly adapted from Healthy Cooking

Makes 10 servings (about 2 1/2 quarts)

  • 1 medium sweet onion, halved and thinly sliced
  • 2 Tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 6 medium heirloom tomatoes, quartered (about 4 lbs.)
  • 1 medium size carrot, chopped
  • 1/2 cup fresh corn (or use frozen corn, thawed)
  • 1/4 cup loosely packed basil leaves
  • 1 teaspoon sea salt
  • 2 3/4 cups chicken broth (regular or reduced-sodium–or substitute vegetable broth)
  • optional: 1/4 cup heavy whipping cream to drizzle for garnish

In a large stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil, and salt. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.

In a food processor or blender, process soup in batches (to be safe, just fill your blender or processor about half full–if you overfill, the hot soup could overflow and possibly burn you). As you are processing the soup, you’ll need another bowl or container to put the processed soup in. When finished processing, return all the processed soup to your pot and heat through.

To serve, ladle into bowls and drizzle each serving with about 1/2 to 3/4 teaspoon heavy whipping cream if desired. Each serving is approximately 75 calories.

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Serving your soup in a teacup is a fun idea–especially if you love vintage teacups like I do!

I also love all kinds of soups, but tomato is one of my favorites! What’s yours?

Southwestern Black Bean Soup

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Winter seems to be trying to hang on in some areas! Have you had a lot of cool spring days where you live? Well, next time the temperature drops, this is a great soup to make if you like black beans. I found this recipe at Eating Well, and thought it sounded good. And after tasting it, I thought it was great!  It has a little chili powder, cumin, and even some salsa to give it a little zippy Southwestern taste. Since you puree half of this soup, it has a nice creaminess with a little chunky texture. And it tastes great with some sour cream (or greek yogurt), shredded cheddar cheese, and chopped fresh cilantro on top. I added less water than the original recipe calls for, which was a good thing, because the soup would have been too watery for my liking if I had followed the recipe exactly. I really like the way it turned out–it’s great for lunch or a lighter dinner.

SOUTHWESTERN BLACK BEAN SOUP by NancyC, adapted from EatingWell.com

Makes about 6 servings

  • 2 Tablespoons canola oil
  • 2 small or medium onions, chopped
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 4 (15-ounce) cans black beans, rinsed
  • 3 cups water
  • 1 cup prepared salsa
  • 1/2 teaspoon salt
  • 2 Tablespoons lime juice
  • Optional garnishes: sour cream (about a Tablespoon), shredded cheddar cheese, chopped fresh cilantro

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion begins to soften, 2 to 3 minutes. Add chili powder and cumin, and cook, stirring, 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in lime juice.

Transfer half of the soup to a blender and puree (use caution when pureeing hot liquids)–you may have to puree half the soup in two batches. Stir the puree back into the saucepan. Serve soup garnished with sour cream, shredded cheddar cheese, and/or chopped cilantro, if desired.

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Do you like black beans? What’s your favorite way to prepare them?

Easy Pea Soup @ NancyC

Easy Pea Soup with Ham or Bacon

Easy Pea Soup @ NancyCI like Split Pea Soup but have never made it before. I was looking through a little soup cookbook I had called Soup Gourmet and found an easy recipe I thought I’d try. I made my version thicker because I like thick and hearty soups. I like this soup because, in addition to peas, it has lots of other good-for-you veggies in it–carrots, onion, and celery. And you can add ham or bacon if you want, or make it without any meat.

After looking at some other recipes, I decided I would try garnishing this with croutons and feta, and I’m so glad I tried that out–I really liked it! The feta cheese gives a nice zing to the soup, and the crispy croutons make a nice touch, too. Serve this soup with a salad and some crusty bread–it makes a great lunch or dinner during the cold winter months!

EASY PEA SOUP WITH HAM OR BACON by NancyC, adapted from Soup Gourmet

Makes 4-6 servings

  • 2 (16-ounce) packages frozen peas, thawed (or you can use 2 (16-oz.) cans of peas)
  • 1 (14.5-ounce) can chicken or vegetable broth (this is a thick soup, so if you’d like it to be thinner, add an extra 1/2 to 1 cup of broth)
  • 1 1/2 cups boiled ham or cooked bacon, diced (if you’d like this to be meatless, leave out the ham or bacon)
  • 1 cup carrots, finely diced or grated
  • 1 cup yellow onion, finely diced
  • 2 celery stalks, thinly sliced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • additional seasonings to taste, if desired
  • croutons for garnish, optional
  • crumbled feta cheese for garnish, optional.

Place peas and broth in blender or food processor and puree until smooth (the peas and broth will fill your blender almost to the top, so you can blend them half the amount at a time, if you prefer–you’ll need to do this, too, if you are adding extra broth to make a thinner soup).

Transfer blended mixture to a large pot. Add ham or bacon, carrots, onion, and celery. Bring to a boil and simmer 30 minutes or until vegetables are tender. Halfway through cooking, add salt and pepper, and additional seasonings, if desired.

Serve hot in soup bowls or cups and garnish with croutons and crumbled feta cheese, if desired.

I really like it served with the croutons and feta cheese–they add an extra special touch to the soup! Have you tried any new soup recipes lately?

Beef or Chicken Tex-Mex Soup (and a Meatless Version)

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I like eating soup in the cold winter months, and this is an easy soup recipe I came up with the other day. It’s a thick and chunky soup with ground beef, beans, and veggies in it, and you can make it without the beef, too, substituting chicken or more beans in  place of the meat. Jalapenos give the soup a little spiciness, along with the taco seasoning you mix in. Make it in a big pot and you’ll have enough soup to serve 6 to 8 people. Serve it with some bread or rolls–it makes a nice hot lunch or dinner on a cold day!

BEEF OR CHICKEN TEX-MEX SOUP by NancyC

Makes 6 to 8 servings

  • 2 (14.5-oz.) cans diced tomatoes (regular or no salt)
  • 1 (14.5-oz.) can beef, chicken, or vegetable broth
  • 1 (6-ounce) can tomato paste
  • 1 (1-ounce) packet taco seasoning
  • 1 lb. ground beef, cooked, crumbled, and drained of excess fat OR 1 lb. chicken breasts, cooked and shredded or cut into chunks (you could use leftover rotisserie chicken in this, too); if you want to make this meatless, substitute an extra can of pinto or kidney beans for the meat
  • 1 medium-size onion, diced
  • 1 (15.5-ounce) can pinto beans, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (10 to 12-ounce) package frozen corn, thawed
  • 1/2 cup sliced jalapenos (from a can or jar, or fresh, with seeds removed)
  • sour cream for garnish (optional)
  • sliced green onion stems for garnish (optional)

In large stockpot, over medium heat, add diced tomatoes, broth, tomato paste, and taco seasoning, blending well. Add in cooked ground beef or chicken, diced onion, beans, corn, and jalapenos, stirring everything well. Turn heat high enough to heat to boiling, then reduce heat to low and simmer for 30 to 40 minutes. Serve immediately and garnish with sour cream and green onion slices if desired.

Do you have a favorite winter soup you like making?

Tomato Basil Avocado Soup

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This cool, summer soup sounded good to me because it didn’t involve any cooking, and it has been so hot these past couple of days! This is a “raw food” recipe. You may have heard about all the health benefits there are to eating raw. I’ve read a little about it, although I’m no expert on the subject.

I found this recipe over at Beach House Kitchen and modified it slightly. I loved the way it tasted! I actually liked it much more than I thought I would. I guess I shouldn’t be surprised, though, since I love all the ingredients in this soup…tomatoes, red pepper, onion, garlic, basil, avocado…but I think my favorite ingredient is the sun-dried tomatoes. They really make this soup wonderful!

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This soup is so easy to make, too–all the ingredients are mixed in a blender, then you just pour it out and serve. It’s the perfect super-easy, super-healthy summer meal!

TOMATO BASIL AVOCADO SOUP adapted from Beach House Kitchen

Makes two cup-size servings (3/4 cup per serving; for two “large bowl” servings, double the recipe)

  • 4 medium size tomatoes, cut into fourths
  • 1/2 of a sweet red pepper (seeds removed), chopped
  • 1/4 cup chopped sun-dried tomatoes (use the ones that are packed in oil in a jar–I used julienne cut sun-dried tomatoes, so I didn’t need to chop mine)
  • 1 clove garlic, minced
  • 1/4 of a medium-size yellow onion, finely chopped
  • 1/3 cup well-packed basil leaves, chopped
  • 1/2 of an avocado, cut into chunks
  • dash of salt to taste (optional)
  • additional basil leaves, whole or chopped, for garnish

Put all ingredients in a blender and pulse until ingredients are well-blended and mixture is just slightly chunky (you may have to stop the blender once and help the mixture along with a spoon). Pour into soup cups or bowls, garnish with additional basil leaves, whole or chopped, and serve immediately.

NOTE: This soup doesn’t take long to blend, especially if you have a high-power blender–it just took mine a minute or two to blend all the ingredients. If you have a lower-power blender, it may take a little longer. 

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This is only the second cold soup I’ve ever made–I’ll have to try more of these out! Have you made any cold soups? Or have you tried out any raw food recipes lately?