Tag Archives: soup

Roasted Tomato Bisque

9 Oct

Fall is officially here, and now that the weather has cooled off considerably, I find that soups are making more of an appearance in my weekly menus. I found this recipe in a vegetarian cookbook that I was given for my birthday this past year, and had been waiting for the cooler weather so that roasting vegetables wouldn’t make my kitchen unbearably hot.

This is super simple and relatively quick to make. As with many recipes, the flavour is even better a day later.

Roasted Tomato Bisque

  • Extra virgin olive oil
  • 5 large tomatoes, quartered
  • Sea salt
  • Freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1 red bell pepper, seeded and quartered
  • 2 large onions, quartered
  • 4 garlic cloves, smashed
  • 2 1/2 cups vegetable stock
  • 1/2 to 1 cup almond milk

Preheat oven to 400C. Brush two rimmed baking sheets with olive oil. On one of the sheets, spread the tomatoes out and season with salt, pepper and paprika.

Toss the bell pepper and onions with olive oil in a large bowl, season with salt and pepper, and spread out on the second sheet.

Put the baking sheets in the oven. After about 5 minutes, add 2 garlic cloves to each sheet. Continue to roast the vegetables until they are soft and just starting to caramelize (25 to 35 minutes), stirring the vegetables about halfway through cooking.

Transfer the vegetables to a large soup pot and add the stock. Use an immersion blender or transfer to a blender in batches and process until smooth – about 3 minutes. Add 1/2 cup of almond milk and stir to combine. Taste and add more milk, salt and paprika if needed. Keep warm over low heat until you are ready to serve.








The colour of the soup is fantastic, and it’s hearty and very delicious. I’m sure this would go very well with a grilled cheese sandwich! The recipe calls for just 4 cloves of garlic, but go ahead and add more if you like garlic. The second time I made this recipe I tried it with 6 cloves, and that definitely added a bit more character to the flavour. Maybe I’ll even go up to 8 cloves the next time I make this, just for fun.

Split Pea Soup

9 Nov

On weekends I love to make big batches of dishes that I can put in smaller containers and eat throughout the week, or freeze to eat later. That saves SO much time during the week when I have less energy or desire to cook. I recently started working full-time again, so my body’s still adjusting to that, and I’ve definitely not had a lot of motivation to cook mid-week. Hopefully that will change soon, but this recipe is perfect for people in situations like mine. Plus, it’s super simple, so it requires very little effort on your part. I made this several days ago and cut the recipe in half, just to test it out and make sure that I liked it. I have another pot on the stove right now with the full quantity of ingredients, so that I can have it ready to go for lunches next week. The taste got better each day that I had leftovers remaining, which is awesome.

I found this recipe on Budget Bytes, which I’ve mentioned several times before. This is one of my favourite recipe sites and I highly recommend checking out her archives, as well as the new cookbook  that she has coming out in February. Her food is always beautiful, flavourful and inexpensive to make. I can’t rave enough about her!

I usually don’t eat pork or red meat, but on occasion I’ll make an exception for something like bacon. Bacon is definitely what makes this recipe so amazing! If you add extra an extra slice or two (like I accidentally did), there’s no need to add any salt to the soup, as the bacon has that in abundance.

Split Pea Soup

  • 6 oz bacon (In my estimation, 1 slice = 1 oz)
  • 1 medium onion
  • 2 cloves garlic
  • 2 cups split peas
  • 8 cups chicken broth
  • 1 whole bay leaf
  • freshly cracked pepper
  • 1½ lbs. potato
  • ½ tsp salt (optional)

Cut the bacon into one-inch strips and add to a large pot. Cook the bacon over medium heat until it is brown and crispy.

While the bacon is browning, dice the onion and mince the garlic. Once the bacon has browned, add the onion and garlic to the pot and continue to cook and stir over medium heat. The moisture from the onions will dissolve the browned bits from the bottom of the pot and absorb the bacon flavor.

Once the onions are soft and translucent (5 minutes), add the split peas, chicken broth, bay leaf, and a healthy dose of freshly cracked pepper (20-25 cranks of a pepper mill).

Allow the soup to begin heating through while you peel and cube the potatoes. Cut the peeled potatoes into one-inch cubes then add them to the soup. Place a lid on the pot, turn the heat up to high, and bring it to a rolling boil. When it reaches a rolling boil, turn the heat down to low and let it simmer gently for 45 minutes.

After 45 minutes of simmering, test the peas to make sure they are very soft. Turn the heat off and let the soup cool slightly. Remove the bay leaf and then use an immersion blender to lightly blend the soup until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer a few cups at a time to a blender and pulse the contents until smooth. Work in batches until the soup is fully blended.

Taste the soup and add salt as needed.

split pea soupIsn’t the colour amazing?!

Tomato Herb Soup

27 Sep

Now that it’s fall and the weather is getting cooler, I find myself making soups more often. This fabulous tomato soup is from one of my favourite food sites – Budget Bytes. There are so many incredible recipes to be found there, and a good number of them have become regular staples in my house. This soup is super quick and simple to make and is packed with flavour. An added bonus is that this is completely vegan – yay!

Tomato Herb Soup

  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • pinch red pepper flakes
  • 10-15 cranks freshly cracked black pepper
  • 1 can tomato paste
  • 1 tablespoon brown sugar
  • 1 can crushed tomatoes
  • 3 cups vegetable broth

Mince the garlic and add it to a sauce pot, along with olive oil, oregano, basil, thyme, rosemary, red pepper flakes and pepper. Turn the heat onto medium low and saute for about 2 minutes or until the garlic has softened.

Add tomato paste and brown sugar. Stir until everything is mixed (the oil will stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until it takes on a darker, almost burgundy hue.

Add crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally.

tomato herb soup

I didn’t have any rosemary on hand, so I just added a little bit extra of all the other herbs. I also added a pinch of salt, and it tasted fabulous! The soup is VERY thick, so it’s the perfect consistency for marinara sauce. I have some fancy pasta that’s just begging to be used, and the leftover soup I have will be excellent to use with that.