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Healthy Soup Recipes

Herbs and Spices Oat Soup

What you need:

  • 5 large tomatoes, sliced
  • 1 cup oats
  • 1/3 cup chopped onion
  • 1 clove garlic, chopped
  • 1/2 bunch fresh cilantro
  • 3 tbsps. olive oil
  • 3 tsps. chicken bouillon granules
  • 1/2 tsp. salt
  • 3 cups water, divided

Heat the olive oil in a large deep skillet over medium-high heat. Add the oats and cook until toasted, stirring occasionally. Remove from heat and set aside. Mix together tomatoes, onion, garlic, cilantro and 1 cup water in a blender. Puree until smooth. Pour the tomato mixture over the pan of toasted oats and add remaining water. Bring to a boil then stir in bouillon granules and salt. Cover and simmer for 15-20 minutes. Serve immediately.

Basil and Tomato Soup

What you need:

  • 3 1/2 cups crushed tomatoes
  • 20 fresh basil leaves, cut into thin strips
  • 1 3/4 cups chicken broth
  • 1 1/2 cups tomato-vegetable juice cocktail
  • 1 cup heavy cream
  • 1/4 cup butter

Mix together crushed tomatoes, chicken broth and vegetable juice in a large saucepan. Cook and bring to a boil, about 30 minutes. Pour the mixture into a blender and add basil leaves. Puree until smooth. Return the mixture to the pan then add heavy cream and butter. Cook over medium-low heat until butter is melted. Serve immediately.

Chilled Mint Peach Soup

What you need:

  • 10 peaches, sliced
  • 2 cups half-and-half cream
  • 1 cup peach schnapps
  • 1 cup dry white wine
  • 1/2 cup sugar
  • 1 tsp. chopped fresh mint leaves
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg

In a medium bowl, combine cream, peach schnapps, sugar, white wine, mint leaves, cinnamon and nutmeg. Mix until well-blended and sugar has dissolved. Add peach slices to the bowl and transfer the mixture to a medium saucepan. Cover and cook for 15-20 minutes, stirring occasionally, until peaches are tender. Remove from heat and pour mixture into a blender. Puree until smooth. Allow to cool for a few minutes then refrigerate. Serve chilled.