I love a good tomato soup! Heck, I love soups! I love taking them for lunch because it's so quick and easy to throw into a container and go out the door! Tomato soup has a special place in my heart though! It brings back some great childhood memories! This tomato soup is loaded with vitamins, nutrients, and antioxidants, and it's packed full of flavor! The pasta in this soup helps not only to thicken it but also to fill you up! I must warn you, this soup is addicting! I adapted this recipe to be vegan. The original recipe is from Cooking Light and I was making it for years! After I went vegan, I noticed that this recipe can easily be adapted! I hope you enjoy it as much as I do!
2 tbs. Earth Balance Butter (you can use the sticks or the spread)
1 cup chopped onion
1 cup chopped carrot
1/3 cup chopped celery
1 & 1/2 cups veggie broth
1 tsp. dried basil or 2 tsp. fresh basil
1/4 tsp. black pepper
28-ounce can of diced tomatoes (Do Not Drain)
1 cup uncooked small pasta (you can use stars, alphabets or mini rings)
1 cup unsweetened plain soy milk
Cook the pasta according to package instructions. While you are preparing the noodles you can start your prep for your veggies.
In a saucepan, melt the butter over medium-high heat. Add the onion, carrot, and celery and sauté until tender. Add the broth, basil, pepper, and tomatoes. Bring to a boil then reduce the heat and simmer for 15 minutes. Stir in 1/2 cup of the cooked pasta and remove from heat.
In a food processor or blender add half of the mixture and blend until smooth. Place in a large bowl and repeat the process for the other half. Add the mixture back to the saucepan and stir in the soy milk and the remaining pasta. Cook on medium-high heat until heated all the way through (about 2 minutes).
This soup is one of my all-time favorites! It's savory, creamy, filling, it's easy to make, and it's packed full of vitamins and nutrients. I love a good hearty soup on cooler weather days and lately it's been feeling more like fall in Wisconsin. I always make up a huge pot of this because it's so darn delicious! My husband and I usually make one dinner out it and then we take the leftovers for lunch for the rest of the week. This soup is so hearty that it can stand as a meal all on its own! This soup also freezes well!
1 oz. dried shiitake mushrooms, soaked in 1 cup hot water
3 tbs. sesame oil
24 oz. of baby bella mushrooms, sliced
1 medium onion, diced
2 carrots, chopped
2 stalks of celery, chopped
1 garlic clove, minced
8 cups mushroom broth
2 cups unsweetened soy milk
2 cups water
11 oz. package quick barley
3-4 cups fresh kale, stems removed and roughly chopped
6 tablespoons Bragg Liquid Aminos
1 tbs. minced fresh thyme
1 tbs. dried dill
1 tsp. pepper
Place the dried shiitake mushrooms in a bowl and pour one cup of boiling water over the mushrooms and submerge them completely (I used a glass 2 cup measuring cup and placed a small bowl on top of the mushrooms to submerge them). Set aside and let soak for at least 10 minutes.
In a large stock pot over medium heat, add the sesame oil, baby bella mushrooms, onion, carrots, and celery. Cover and cook until the mushrooms & onions are tender.
Meanwhile, remove the shiitake mushrooms and reserve the water. Slice the shiitake mushrooms and add them to the pot of veggies along with the garlic and sauté for two minutes.
Add the reserved water from the shiitake mushrooms along with the rest of the ingredients. Cover, reduce heat to medium low, and allow to simmer for about 30 minutes or until the barley puffs up and is tender. The barley will puff up before 30 minutes but I like to let the soup cook a little longer to allow the flavors to develop more.
This lentil soup is packed full of veggies and is high in protein, iron, and fiber, rich in vitamins A & C, and is loaded with antioxidants! I have really been on a soup kick lately and I can't seem to get enough! I love how it's so versatile; you can pack it up and take it to work for lunch or serve it for dinner as a side or a main course. This time I created a savory lentil soup that's absolutely satisfying and delicious! I had previously created a red lentil soup that's packed full of flavor from turmeric and cumin (Kristen's Lentil Soup) but this time around I wanted to change things up a bit and make a more savory soup! It was a success in the kitchen!
1 tbs. olive oil
1/2 cup sweet onion, chopped
1 & 1/2 cup carrots, chopped (I chopped up some baby carrots that I had on hand and they worked perfectly)
2 stalks of celery, chopped
2 cloves of garlic, finely minced or grated (I grated mine)
1 & 1/2 cup lentils (I used Bob's Red Mill brand)
1 tsp. oregano
1/2 tsp. basil
1 & 1/2 tsp. salt
1/4 tsp. black pepper
28 oz. can of diced tomatoes, undrained
2 cups veggie broth
7 cups water
1 bay leaf
fresh parsley, minced for garnish (optional)
Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery and sauté until the onion is translucent (about 5 minutes). Grate the two cloves of garlic in the pot and sauté until fragrant (about 30 seconds to 1 minute). Add the lentils, oregano, basil, salt & pepper, and sauté for 3 minutes. Add the diced tomatoes and sauté for 1 minute. Pour in the veggie broth and water and add the bay leaf. Turn the heat up to high and bring to a boil. Once the soup starts to boil, cover it and reduce the heat to medium-low, and simmer for about 35 minutes until the lentils and carrots are tender. When serving the soup, top it off with some fresh minced parsley for an extra kick of flavor!
You could easily change up this recipe to your liking! I just used what I had on hand! An addition of green beans would be really nice in this soup and you could use either fresh or frozen! You could also try some peas or fresh zucchini!
If you don't have veggie broth you could use all water but then adjust the salt to your liking. If you want to do all veggie broth you could do that as well but then reduce the salt amount! I usually adjust the salt by a 1/2 tsp. at a time when making soups.
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I give this soup 5 stars! This soup was so delicious and it really hit the spot! This recipe is from Erica at Coffee & Quinoa and I found this recipe on Pinterest. Both my husband and I devoured our
bowls of soup pretty quickly! There's a lot to love about this recipe! The broth itself is slightly sweet, a tad bit sour, a hint of spicy, and extremely savory! All of the ingredients blended together nicely and they complimented each other. My husband has been sick lately with an upper respiratory virus so I was looking to serve up a nutrient-dense dinner to help cure him and to help me fight it off! I absolutely can not get sick because I have knee surgery coming up in less than 3 weeks! I paired this recipe with a 5-Step Kale Salad to make this a more
nutrient-dense, packed full of antioxidants, I'm going to kick this sickness in the butt type of dinner (check out my review on the 5-Step Kale Salad here)!
What I Did Differently I didn't make any alterations to this recipe!
Overall Thoughts I will be making this recipe again and not for just when we're sick! The only thing that I would change about this recipe is adding more broth because it's so delicious! Also, if you're not such a huge tofu fan you could easily take out the tofu and replace it with edamame! I think that would be a great change! FYI...the sriracha sauce is amazing in this soup! I made little dots of the sauce all around my soup and I then mixed it in with my chop sticks...oh my, such a little bit of heaven and it really helps to clear the sinuses but be careful because that stuff is potent!
Also, instead of separating the veggies and noodles for leftovers, as the recipe suggested, I just threw it all in! I thought the leftovers were still amazing! Yes, the noodles and veggies were a bit softer but it was still really
This soup really packs a punch of flavor! It's super easy to make and it doesn't take that much time! I love lentils because their filling, and they are high in fiber & protein. A quarter cup of lentils alone are packed with 11 grams of protein and 7 grams of fiber! This soup is perfect as a meal by itself or it would be a great pairing in a small bowl served with a large salad or a sandwich. However you serve it, it's sure to warm you up on chilly weather days!
1 tbs. olive oil
1 cup onion, chopped
4 carrots, peeled and cut into 1/4" thick coins
3 celery stalks, chopped (I like to slice mine down the middle and then chop)
2 garlic cloves, finely minced or grated (I like to grate mine)
1 tsp. ginger root, grated (1/4" thick & about the size of a quarter)
1 tsp. turmeric
1/2 tsp. cumin
1 tsp. sea salt
1/4 tsp. fresh ground pepper
2 cups red lentils (I used Bob's Red Mill)
8 cups water
Heat the olive oil in a large pot on medium heat until shimmery (about 30 seconds). Add the onions, carrots, and celery. Sauté until the onion is tender (about 5 minutes). Add in the minced garlic or grate the garlic into the pot. Grate the ginger into the pot and sauté for about 30 seconds or until fragrant. Turn heat to a medium/low and add the turmeric, cumin, salt, pepper, and the lentils and sauté for 5 minutes (this helps the lentils to really grab onto the flavor of all the spices). Add the eight cups of
water. Turn heat to high. Once the soup starts to boil, cover, turn heat down to low, and let simmer for 25-30 minutes. Taste the soup and add a bit more salt, pepper, turmeric or cumin if desired.
I like my soups a little bit on the thicker side. To thicken the soup a bit, I remove the cover and I let the soup simmer
for another 10 minutes. This soup has a tendency to thicken up a little bit more over time so keep that in mind.
This soup usually lasts my husband and me about 1 week. I typically serve this as a meal by itself or with a salad on the first night I make it, and then we take the rest of the leftovers to work for our lunches.