Toasted Garlic, Tomato Soup w Rosemary-On today’s show I discuss making the most simple soup using basic items you keep in the pantry or in the garden. …
This is my version of vegetarian split pea soup, one that does not include ham or bacon like most split pea soups do. This soup recipe is very easy but does take at least 50 minutes of cooking time; lest you use a pressure cooker. …
This soup is amazing..there I said it! It’s easy to make and packed with wonderful flavors. The le puy french green lentils are really perfect for this soup. The flavor of the dried mushrooms is so present here you cannot escape the umami experience…
On today’s show I discuss making the classic Mexican soup…tortilla soup. I have discussed this before but feel it’s such a terrific soup that I would discuss it once again.
Rich with chilies and tomato flavor with underlying notes of onion, cilantro, lime this soup is complicated….but easy to make….
Easy tomato soup kids love and tastes great with less sodium than the canned stuff!Can be made in under and hour and with the sophisticated aroma of Tarragon, even adults love this soup…
Learn how to make a delicious comfort food soup loaded with health promoted kale, filling potatoes and spices with chorizo sausage….
This soup is perfect for chilly fall evenings and is best served with some good cheese and bread. Escarole is a slightly bitter green prized in most parts of Italy….
French onion soup is rich and has a fantastic onion flavor with great texture and sweetness. This detailed demonstrates how to make this classic French onion soup, complete with a croûton topped with melted Gruyère cheese….
Created By: Chef Keith Snow
This simple cream of broccoli soup is rich and delicious.
2 tablespoon olive oil
1 small white onion
2 cloves garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 whole head broccoli and stems about 5 cups
5 cups veggie broth
3/4 cup frozen drained spinach
1 cup organic heavy cream
1. In a heavy pot over medium heat add olive oil, onions and garlic, cook for 2 minutes.
2. Add broccoli, veggie broth, spinach and cream, bring to simmer the nreduce heat to low, cover and cook 25 minutes.
3. Puree soup with immersion blender or food processor until desired consistency is reached.
4. Adjust seasoning with salt and pepper to taste.
Chef’s Note: Finished soup can be garnished with Parmesan cheese as in video or a dollop or sour cream or a small handful of shredded cheddar cheese.
Created By: Chef Keith Snow
This recipe video demonstrates how to make a creamy and delicious soup from roasted cauliflower. This is a great soup on a cold winter night.
4 cups roasted cauliflower
1/2 cup roasted shallot
4 cups chicken broth, low sodium (or veggie broth if preferred)
1/4 cup organic heavy cream
1 tablespoon extra virgin olive oil
1/2 cup carrot, diced
1 teaspoons herbs de provence
kosher salt to taste
black pepper to taste
1 teaspoon fresh chives
1. In a heavy soup pot over medium heat add oil, carrots, roasted shallots and herbs de provence. Saute for 5 minutes.
2. Add cauliflower, broth and cream. Cook for 20 minutes.
3. Puree soup with an immersion blender or food processor until smooth.
4. Garnish with snipped fresh chives.
Chef’s Note: This recipe video demonstrates how to make a creamy and delicious soup from roasted cauliflower. See recipe on how to roast cauliflower below or watch video in the player above.