Fall Recipes

10/9/2018 - 2:15:24 PM
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appetizer, bowls, cream

As we get ourselves settled into autumn, it’s a good idea to think about soup. When I was a kid, mom made what she called Autumn Soup. I didn’t like it. It had too many vegetables. Of course, my parents did not let a little thing like that get in the way of making sure I took part. And, lo and behold, I actually learned to like it. As an adult, I like that soup. It’s delicious. I also understand what my parents were trying to do a little better. It’s one more thing that makes me thankful for them.


As I write these words, I have memories of sitting down to the table with my parents, my brothers and sister. We ate, we talked, and we laughed. Sitting down to a meal together just has so much going for it, especially in the times in which we live. There is so many other things we can give our time to. Much of which keeps us away from people. We need each other.


What’s the best thing to eat when we’re all together? There are so many things!! But let’s talk about soup. Soup is so simple. It usually has all the food groups covered, and you can often use what you have on hand. Prep time is often minimal, which helps if time is an issue. And soup is usually simple enough that it’s a great way to get younger kids involved. They can start to get a feel for cooking and learn to find their way around a kitchen.


Here are 4 soup recipes to try this fall...Enjoy!

board, close-up, cooking

Best Homemade Tomato Soup from Garden-Fresh Tomatoes (Author: Jackie Currie)

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

This homemade tomato soup, made with garden fresh tomatoes, is the best tomato soup you'll ever taste. It's easy to make, absolutely delicious, and a great way to use up those tomatoes taking over your garden.


Ingredients

2 tbsp butter

2 tbsp olive oil

1 large onion sliced

pinch salt

2 lbs tomatoes 10 med tomatoes

2-3 cloves garlic sliced

1 tbsp uncooked white rice – I used basmati rice this is your thickening agent

another big ol’ pinch of salt

a sprig of fresh thyme or basil or both

1/2 bay leaf if you have one

1 tsp garam masala

1 cup water

1 more tbsp butter

another pinch of salt


Instructions

In a large pot, add butter, olive oil, onion and pinch of salt. Steam until soft (do not brown).

While onions are steaming, wash and core your tomatoes.

Add garlic to pot of onions and cook for 2 minutes.

Add tomatoes, salt, rice, bay leaf, garam masala and your fresh herbs to the pot of onions.

Cook over medium heat, stirring occasionally until your tomatoes are well-cooked rice is tender.

Add the last 3 ingredients (water, butter, pinch salt) and cook until butter melts.

Remove from heat, and take out bay leaf and herb sprigs.

Puree to your liking.

Strain to remove seeds.


appetizer, bowl, bread

ORGANIC ROASTED TOMATO SOUP RECIPE (Author: Halle Cottis)

{GLUTEN FREE, GRAIN FREE AND PALEO}


Ingredients

3 pounds of garden fresh tomatoes, cut in half

1-2 bell peppers, seeds and membrane removed

3 whole cloves of garlic, peeled

1 large sweet onion, chopped

2-3 tsp unrefined sea salt

1/2-1 tsp black pepper

1/4-1/2 cup fresh basil, chopped

1/4 cup good quality olive oil


Instructions

Preheat oven to 400ºF.

In a large baking dish, (I used my All Clad Lasagna Pan) place all the tomatoes, peppers, onions, garlic, salt and pepper and olive oil into the pan and roast for 40 minutes.

Take out of oven and stir, you will have juice in the pan now. Stir in basil and place back into oven for 40 more minutes.

After the second 40 minutes if your vegetables are tender and you like a thinner soup then you can move onto the next step. If you desire a thick soup, put back into oven for 30 more minutes to allow some of the juices to evaporate.

Once finished cooking, remove from oven and remove the garlic. Place the remaining vegetable mixture into a food processor, Vitamix or Ninja and blend until smooth.

If to thick you can add some cream, half and half or chicken stock.

If you like your soup very smooth, you can strain the soup or run it through a food mill

Serve and enjoy!


Notes

This could easily be done in a crockpot. Put all ingredients in crockpot and cook on high for 4-6 hours and then drain excess juice and reserve and blend as directed. Add the reserved juice back to the soup to get desired thickness or thinness.


Tomatoes, Carrots And Radish On The Top Of The Table

Classic Tomato Soup Recipe (Author: Perla Meyers)

From: Fine Cooking

Yield: Yields about 8 cups

Servings: 8


Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it’s a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party.


Ingredients

2 Tbs. extra-virgin olive oil

1 Tbs. unsalted butter

1 large white onion, finely chopped

1 large clove garlic, smashed and peeled

2 Tbs. all-purpose flour

3 cups lower-salt chicken broth

28-oz. can whole peeled plum tomatoes, puréed (include the juice)

1-1/2 tsp. sugar

1 sprig fresh thyme

Kosher salt and freshly ground black pepper

3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)


Preparation

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.


Make Ahead Tips

This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.


To add a creamy touch, try one of these garnishes: Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.


Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.


Tip

Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.


Pumpkin Black-Bean Turkey Chili (From: Fix-it And Forget-it)

Makes 10-12 servings

Prep. Time: 20 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 5-qt.

 

 

 


Who knew that pumpkin could be so good in chili? This Pumpkin Black Bean Turkey Chili is the perfect way to use up the last of your Thanksgiving leftovers. Pumpkin adds real depth and creaminess to this hearty soup.


Ingredients

1 cup chopped onions

1 cup chopped yellow bell

pepper

3 garlic cloves, minced

2 Tbsp. oil

1½ tsp. dried oregano

1½-2 tsp. ground cumin

2 tsp. chili powder

2 15-oz. cans black beans,

rinsed and drained

2½ cups chopped cooked

turkey

16-oz. can pumpkin

14½-oz. can diced tomatoes

3 cups chicken broth


Instructions

1. Sauté onions, yellow

pepper, and garlic in oil in

skillet for 8 minutes, or until

soft.

2. Stir in oregano, cumin,

and chili powder. Cook 1

minute. Transfer to slow

cooker.

3. Stir in remaining

ingredients.

4. Cover. Cook on Low 4-5

hours.


Shopping List

– Onions

– Chopped Yellow Bell Pepper

– Garlic Cloves

– Oil

– Dried Oregano

– Ground Cumin

– Chili Powder

– Black Beans

– Turkey

– Canned Pumpkin

– Diced Tomatoes

– Chicken Broth




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