Do you know what would make a perfect meal right now? Soup! These in-between-season days are absolutely ideal for a simple meal that features the last bounty…
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Question by just being me: What is some good soup recipes that can be made in a thermos?
I’m taking a trip this fall, by the time I get off work I have 40 minutes before we hve to leave so I’m hoping for a recipe I can mix up in a thermos and it be ready a few hours later when we stop to eat. I don’t like eating at unfamiliar places very often.
Best answer:
Answer by Chiralty
Well, I would recommend maybe making a soup beforehand or buying a canned soup then heating it up quickly in the microwave, then putting it in the thermos. It would still be warm by the time you eat it a few hours after.
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I loveee this woman!!
i looooove your SPIRIT!!
A day later Sarah, and I put the soup in my regular blender in batches and it puréed very nicely. I wasn’t sure my husband would eat this but he had seconds !! No seeds or skins after blending. It was delicious and I will make this again !!
Hi Sarah… I made this today but unfortunately my immersion blender did not purée the soup as smoothly as yours. I had a lot of seeds and skins left in mine. That being said, it had a really delicious flavor with additions of a little dried basil, a pinch of dried oregano and red pepper flakes. I added a lot more garlic than you did, which I’ll cut back on next time I make it. Thank you for this recipe !
Hi Sarah, I made this tomato soup today and I put basil instead of the terragon and it was fantastic, thanks!
I really dislike tomato seeds so I would de-seed the tomatoes before roasting (I do this every time I roast tomatoes). I think this would be great with a little sour cream mixed into the soup, making it a “cream of tomato” soup except healthier, without the actual cream. Also, a roasted red pepper may be nice to throw in too. Thanks Sarah!
wow, im going to do it!
Great recipe! you are looking fit!
Looks yummy and so simple & healthy! How long does it last if i put it in containers or ziplock bags in the freezer?
Looks yummy gonna try it tomorrow
Looks delicious. Can’t wait to try it. Could you roast red peppers with the tomatoes to add that flavor to the soup?
I will also make yummy grilled cheese sandwiches to go with this fabulous soup ! Thank you Sarah….you are amazing !!
MMMMmm this looks fantastic Sarah. I’ve never made it from fresh before
I love the way you say thicker and thickener.
Excellent and simple as always. Thanks for all your great ideas.
I love tomato soup! Freezing some is a great idea. I would HAVE to cut off the tomato butts, though, before roasting the tomatoes.
mouthwatering and attractive soup! Thanks Sarah!
facilisimo! :D
Mmmmmmm
Hmm why don’t u try this:
Red Lentil Thermos Soup:
Ingredients:
0.5 (8 ounce) can condensed tomato soup
1 carrot
1 parsnip
1/4 cup red lentil
onion powder, to taste
garlic powder, to taste
Directions: 1 If you are packing this in a thermos, pre-heat the thermos by filling it with boiling water and letting it sit while you do the following:. 2 First, re-constitute the soup with an equal amount of water. Stir well. 3 Grate the vegetables into the pot. Add the lentils. Season to taste. 4 Bring to a boil, reduce heat and simmer 5 minutes. Pack into a thermos and go! Or, simmer 2-3 more minutes and eat right away. 5 Tip: You can grate the vegetables into the pot the night before and leave them there, covered, until ready to go. 6 Variations: Grate zucchini instead of parsnip. Add minute rice, couscous or cooked pasta. Replace the lentils with canned red beans, pinto beans or black beans. 7 NOTE: You must use RED lentils in this recipe! Green lentils take much longer to cook. Red lentils cook very quickly.
what about this too
Mix & Match Thermos Soup:
Directions
Select your soup base (1/2 cup):
-Pumpkin soup/broth
-Tomato soup/broth
-Vegetable broth
2. Select your protein (1/4 cup):
– Canned or cooked chickpeas
– Baked beans in tomato sauce
– Canned or cooked black beans
– Canned or cooked lentils
– Raw textured soy protein chunks or bits
– Veggie ground round
– Diced veggie hot dogs
– Very finely diced tofu
3. Select your starch (as indicated):
– 1/2 cooked potato, diced
– 1/2 raw potato, grated
– 1/4 cup cooked rice
– 5 large spoonfuls raw couscous
– 1/4 cup cooked barley
– 1/4 cup corn or peas
4. Select 1 or two vegetables:
– 1 carrot, diced or grated
– 1 parsnip, diced or grated
– 1/4 cup frozen mixed vegetables
– 1/4 cup shredded cabbage or slaw mix
– 1/4 cup cooked or frozen green beans
– 1/2 red or green pepper, diced
– 1/2 tomato, diced
– 1/4 cup cauliflower, finely diced
– 1/4 cup broccoli, finely diced
– 1/4 cup chopped spinach
5. Layer your selections in food
thermos (not a flask, but rather one
of the wide mouthed food thermoses).
6. Fill remaining space with boiling
water and seal lids tightly.
Several hours later, enjoy for lunch,
no micro waving or reheating necessary.
Here are some of my favorite combos:
a) The No Prep Instant Lunch: instant
bouillon power, textured soy protein, frozen chopped
spinach, couscous.
b) A Grate Soup Lunch: instant
bouillon powder, grated carrot,
grated potato, slaw mix, chickpeas.
c) Leftovers Made Good: leftover
cooked lentils, leftover cooked
barley, frozen spinach, grated parsnip.
HOPE THIS HELPED 😀
Here are a variety of soup recipes both hot and cold – http://www.gourmet-living.com/category.html?category=soup