Classic Basil & Tomato Soup Recipe

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Tomato Soup Ingredients:

1.5 kg fresh red tomatoes, chopped, deskinned and crushed

3 cups chicken broth

1/2 cup chopped white onions

1 tsp chopped garlic

1/2 cup cream

1/3 cup minced fresh basil

2 tsp fresh parsley, chopped fine

1/4 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

1/4 cup granulated sugar

2 tsp olive oil

Tomato Soup Directions:

1. In a nonstick pan add the olive oil and heat it. Now add onions and garlic and let them sauté for a minute or two on medium heat.
2. Add chicken broth and tomatoes to the sautéed garlic and onions. Bring the contents to a boil and then simmer on low heat for about 25 minutes.
3. Turn off the heat and let the mixture rest for about an hour. Make sure the mixture cools down before the next step.
4. Blend the mixture into a fine puree using a blender.
5. Pour the entire mixture into a saucepan, add basil and all the remaining ingredients. Bring it to a boil and let it simmer for about 20 to 25 minutes.
6. Tomato basil soup is ready to be served!

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Broccoli and Potato Soup Recipe

This winter soup tastes the best when served along with toasted bread or bread croutons. You can even garnish the tomato and basil soup with grated parmesan cheese or heavy cream. Another great accompaniment is homemade garlic bread. We would love to hear your take on The Tomato and Basil Soup recipe and do share your suggestions and inputs on it!

Click here for more Soup Recipes!

How to Make Vegan Roasted Red Pepper Soup Recipe

Image via: Top with Cinnamon

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Total time: 50 minutes

Yields: 4 servings

Vegetable Soup Recipe Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

2 crushed garlic cloves

500 g Sebago potatoes, peeled and chopped

270 g chargrilled capsicum or red bell peppers, drained and chopped

4 tomatoes, chopped

3 cups vegetable stock

½ cup fresh coriander leaves

Directions:

1. In a large saucepan, heat oil over medium heat. Add garlic and onion. Cook for 3 -5 minutes while stirring or until onion has softened. Add tomato, capsicum/red bell pepper and potato. Cook while stirring for 5 minutes.
2. Add stock and season with pepper. Cover and bring to boil. Reduce heat from medium to low. Simmer for 10-12 minutes or until potato is tender. Set aside for few minutes to let it cool.
3. Add coriander leaves. Blend in bathes, until smooth. Top with fresh herbs, pure cream, chili flakes, or cooked chopped bacon and serve with bread rolls or crusty bread.

Image via: Leggos

Make ahead tip: This soup recipe is suitable to freeze after blending. Spoon into an air tight container and freeze for up-to 3 months. When required, thaw in a saucepan over medium to high heat. Continue the recipe, add extra stock if required.

Warming and comforting, this roasted capsicum soup recipe is perfect for those cold winter nights and meals with friends and family. You could replace chicken stock with vegetable or beef if desired. Go treat yourself to a delicious soup this blustery season!

For more winter soup recipes on Stagetecture, check our archives

Comfort Food: Cheesy Onion Casserole Recipe

Image via: The Iron You

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Total Time: Preparation 15 minutes. Baking 30 minutes

Yields: 8 servings

Ingredients

3 large white sweet onions, sliced

2 tablespoons butter

8 ounces (2 cups) shredded Swiss or mozzarella cheese, divided

Pinch of pepper

1 can condensed, undiluted cream of chicken soup

2/3 cup milk

1 teaspoon soy sauce

8 slices French bread. Properly buttered on both sides

Procedure

Image via: So, How’s It Taste

1. In a large sauté pan or a sauce pan, melt 2 tablespoons butter over medium-low heat. Add onions and sauté until they are transparent and slightly browned. In a 2-quart baking dish, layer onions and two-thirds of cheese. Add pepper to taste.
2. In a small saucepan, mix soup, soy sauce, and milk. Do so until well blended; heat through. Pour over casserole and stir gently. Top with French bread slices. Brush tops of bread with some melted butter.
3. Bake uncovered at 350 degrees for 10-15 minutes. Gently press toasted bread slices down in the sauce. Top casserole with remaining cheese and bake again for 8-10 minutes or until cheese is melted.

Comfort foods are stables for those wanting a hearty meal with a little taste of home. If you fall into that category be sure to try this comforting classic tonight. Loaded with flavor, crunch, and chunks of Swiss cheese, this onion casserole recipe would make a great partner with any meat dish. And cheesy leftovers, if any would make for a great breakfast dish the next day-straight from the refrigerator!

Here is a savory dish that is minimal fuss one-pot meal that can be enjoyed during busy weekdays or lazy holidays. This easy winter recipe is especially great for busy parents who do not have much time often to make a grand dinner.

Easy Winter Recipe: Shrimp and Vegetable Stew

Image via: The New Yorker

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Ingredients

This preparation can be served to 4 persons

•    Peeled and deveined medium-sized shrimps (1 pound)
•    Kale with stems removed and leaves roughly chopped (1 bunch)
•    Roughly chopped canned whole plum tomatoes (1 cup) and juice from the can (½ cup)
•    Peeled russet potatoes that are cut into 1-inch chunks (1 pound)
•    Sliced Spanish chorizo with casings removed (4 ounces)
•    1 diced Spanish onion
•    Dried thyme (¼ teaspoon)
•    2 bay leaves
•    Dried oregano (¼ teaspoon)
•    Hot or sweet smoked paprika (2 teaspoons)
•    Smashed garlic (4 cloves)
•    Extra-virgin olive oil (¼ cup)
•    Kosher salt

Image via: Helo Fresh

Preparation

•    Pour the olive oil in a small Dutch oven while keep the heat in the medium level. Add smashed garlic and diced onion to it and cook about 15 minutes. It is done when they turn golden brown.
•    Add paprika, sliced chorizo, and one-teaspoon salt into it and cook for 2 minutes until the oil turns deep red in color.
•    Now, add chopped tomatoes, oregano, thyme, and bay leaves one by one and cook for one minute.
•    Pour two cups of water into the mixture. After that, add potato chunks, the tomato juice, and one-teaspoon salt one after the other.
•    Reduce the heat after it is boiled. Simmer for 15 minutes until the potatoes are tender. Add kale and cook for nearly 10 more minutes so that it also becomes tender.
•    Now, stir in the shrimps and simmer for 3 minutes, just until they bend down and turn pink.
•    Discard the bay leaves and serve your stew hot!

Serve right away, with cooking juices coursed over top. This easy winter recipe can be enjoyed with bread. In fact, taking small bites of bread dipped into the stew juice will give you a heavenly feeling

Tips

A few tweaks can make the recipe yummier.

•    If you want more broth and lot of flavor, double the liquid with vegetable and chicken stock and add celery.
•    To make it spicier, add cayenne and thickened sauce a bit with a flour roux. Finally, serve with some freshly chopped parsley and squirted fresh lemon juice over the top.

What easy winter recipe do you love this time of year?

For more easy meals on Stagetecture, click here.