Learn how to serve Tomato Basil Soup with expert cooking tips in this free recipe video clip. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professio…
Question by lipgloss: how do i make good soup fast and easy?
i LOVE hot soup!!! i am crazy and i am 13. so i need a fast and easy soup recipe please. thnx u so much
o ya vegetarian
Best answer:
Answer by angel
Buy a box or carton of vegetable broth, and a bag of frozen veggies, mix together and heat to desired temperature
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Yummy!
this is great the only expertvillage video i would really do most of the time i skip over them 5stars to you bud
the cheap guy
thank you for this beautiful tomato soup great job but adding balsamic vinger or cheese it will change the taste . i prefer to add some butter and fresh cream great job
the end result after the drops of balsamic vinegar and chucks of parmesan was not appealing to me at all.
vegetarian? ok,
keep all the liquid off cooked veggies and canned veggies in a freezer container. You can add to this stash until the container is full. or freeze the liquid in those old ice cube trays and when frozen transfer the cubes to zip lock baggies.
take a carton of the veggie stock ( the liquid from all those canned veggies no one uses at the table) defrost it and add chopped veggies of your choice, maybe some mushrooms, and some barley. allow this to simmer for about an hour and enjoy. You can add any herbs you think would be good to it too.
or put some water in a kettle, add chopped veggies, fresh, frozen or canned, add some interesting sounding herbs, a little at a time til it tastes good. simmer for about 15 to an hour depending on type of veggies, and enjoy.
Tomato Soup Recipe
Very simple and delicious. You can eat it with a sandwich at lunch or as a first course. But I love to have this yummy vegetarian soup for supper; somehow it makes me sleep tight!
Ingredients
•1 large onion, coarsely chopped
•5 large tomatoes, quartered
•10 baby carrots
•2 tbsps butter
•1/4 cup fresh basil
•1/2 tsp sugar
•3 cups vegetable broth
•pepper
Preparation
•Melt butter in a saucepan over medium heat.
•Add onion and carrots. Cook and keep stirring until carrots are tender.
•Add tomatoes, basil, sugar and a dash of pepper.
•Reduce the heat and simmer for about 15 minutes.
•Remove the mixture from stove and blend in a food processor until smooth.
•Put the mixture back in the saucepan and cook over high heat for another 3 – 5 minutes.
A simple and faster way to make corn chowder is to start by peeling and dicing potatoes and chopping onion. Boil in enough water to cover until done. Add evaporated milk, and canned whole kernel corn. Salt and pepper to taste. Chopped fresh parsley is a good addition too.
Kentucky Corn Chowder
Ingredients
4-6 ears of corn (to make 2 C of corn and corn milk)
4 Tbl butter
1 jalapeno pepper, chopped fine
2 Tbl flour
3 and 1/2 C milk
chicken stock 2 C (either soup base or bouillon cube)
1 small onion, stuck with 3 whole cloves
1/2 C heavy cream
pinch of sugar
salt and pepper
Shuck and de-sik the corn. Cut the kernels of each thinly with a sharp knife into a bowl, then, with the flat of the blade, press out all the remaining milk of the cob into the same bowl. Set aside. Melt 2 Tablespoons of the butter in a saucepan, scrape in the pepper, and saute over medium high heat until the pepper is soft. Stir in the flour and cook, stirring, for several minutes. Gradually stir in the milk/stock combination and bring to a boil. Pop in the clove studded onion. Reduce heat, and simmer for 5 minutes. Add the corn mixture, stir in the cream and sugar, season to taste. Return to a boil, then reduce heat and simmer gently for about 30 minutes. When ready to serve, remove the cloved onion, stir in the remaining 2 Tablespoons of butter, ladle into bowls, and serve immediately.
Take
1 big tomato
1 small onion
1 small potato
1 big carrot
Wash and slice/ chop all vegetables. Pressure cook. Remove . Cool. Blend in mixer. Strain if preferred . Bring it to boil once again.Adjust consistency. Now add sugar, salt and pepper as per taste. Add a blob of butter if u like it. And go ahead. This is yummy and well as healthy.
You can also include spinach, beans etc. or a combination of any of these veggies.
I hope you’ll like it.
Leek and Potato Soup
1 large onion roughly chopped
2 leeks roughly chopped
1 1/2 lbs potatoes, peeled and roughly chopped
2 pints vegetable stock
2 oz butter
Salt and Pepper
1. Heat the butter in a large saucepan until it’s melted. Throw in the chopped onion, leeks and potatoes and stir them around in the butter until they’re all well coated.
2. Chuck in the stock, bring to the boil and simmer for 25 minutes.
3. Whizz up the soup with a stick blender (easiest and less washing up) or in a liquidiser.
4. Add salt and pepper to taste and serve hot.
Tomato and Basil Soup
2 tbsps olive oil
1 large onion, roughly chopped
3 cloves garlic
1 1/2 tbsps plain flour
2 tbsps tomato puree
2 lbs tomatoes, peeled and chopped
2 pints vegetable stock
2 tbsps chopped fresh basil
Salt and Pepper
1. Put the olive oil in a large saucepan to heat up then throw in the onions and garlic. Fry gently until they’re soft but not browned.
2. Add the flour and stir it into the onions, garlic and oil. Slowly add the stock and bring to the boil, stirring all the time.
3. Add the tomato puree, basil and chopped tomatoes, bring to the boil, cover and simmer for 25 minutes
4. Whizz the soup with a stick blender and add salt and pepper to taste.
Both of these soups are really easy and absolutely delicious.
Enjoy