UCookbook
Soup up your life
Soup is easy to make and even easier to eat. Share your soup with friends and they will love you for at least a couple of weeks after.
Creamy dreamy tomato soup
Ingredients
- 1 28 oz can crushed tomatoes, no salt added
- 2 cups vegetable broth (chicken works fine as well)
- 2 Tbsp. tomato paste
- 1 can light coconut milk
- 1–2 Tbsp. fresh basil
- 1 small yellow onion
- 1–2 tsp. crushed garlic
- 1 ½ Tbsp. balsamic vinegar
- 1 Tbsp. olive or coconut oil
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes (optional)
Directions
Heat oil in Dutch oven. Add garlic and chopped onions. Sauté until fragrant. Add tomato paste, coconut milk, tomatoes, veggie broth, basil, vinegar, and spices. Simmer for 10 minutes. Transfer to blender in batches and puree until smooth. Enjoy!
—Submitted by Jordan J., Lasell College
Make-your-own Panera Bread® broccoli cheddar soup
Ingredients
- 1 tablespoon butter
- ½ medium chopped onion
- ¼ cup butter
- ¼ cup flour
- 2 cups 2% milk
- 2 cups chicken stock
- ½ lb fresh broccoli (chopped into bite-sized pieces)
- 1 cup carrots, julienned (chopped into matchstick-style pieces)
- 8 ounces grated sharp cheddar cheese
- ¼ teaspoon nutmeg
- Salt and pepper
Directions
Sauté the onion in butter in a skillet and set aside. Cook melted butter and flour in a large pot using a whisk over medium heat for 3–5 minutes. Once thickened and well blended, add the milk.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20–25 minutes.
Add the cheese. Stir in nutmeg and salt and pepper to taste.
—Submitted by Sarah D., Northern Illinois University
The busy student’s soup
Ingredients
- 1 tablespoon olive oil
- 1/2 an onion (white or yellow), diced
- 3 medium garlic cloves, minced (or buy already-minced garlic and use 1 tablespoon)
- 1 cup of vegetable broth (or meat broth if you prefer). My favourite is mushroom!
- 1 tablespoon of soy sauce
- About three cups of any pre-cooked, canned vegetables of your choice.
- My personal favourites for lentil soup: carrots, peas, tomatoes, yellow wax beans, and beets.
- 1 ½ cups of lentils (any kind, cooked), rinsed and drained
- 3 handfuls of spinach leaves or other leafy green like kale or chard (about 1/2 a bunch)
- salt and pepper to taste
optional: cumin, thyme, paprika, chilli flakes, or hot sauce for some added flavour or heat
Directions
Add oil to a large saucepan over medium heat. Add the diced onion and let cook for about 10 minutes, adding in the minced garlic during the last 2 minutes. Now add the broth and soy sauce. Add all the vegetables and lentils (drained), and the fresh leafy greens. Let these cook for about five minutes at a simmer (medium low heat)—the greens will soften and the other ingredients will warm up and mix together. Gently stir and add salt, pepper, and spices/herbs to your liking. If you want more liquid, just add more broth. Serves about 6—keep leftovers covered in the fridge.
For the student with extra time: Want to make a totally fresh version with no pre-cooked ingredients? Add the raw, thinly diced vegetables with the onion and simmer for about 10 minutes, adding the fresh garlic cloves in during the last two minutes. When you add the broth, increase the amount to 4 cups—this will allow the raw vegetables and lentils to soak up some of the liquid as they cook. Next, add the raw lentils (drain them after soaking them). Cover the pan and bring the liquid to a boil, then reduce heat to a simmer. Lentils take about 20–30 minutes to cook—you can check them to see if they are cooked to your liking. If you want to reduce the cook-time for the lentils, pre-soak them before you make your soup: just leave them sitting in some water for a few hours or overnight, then drain them before you start cooking. Lastly, add the leafy greens and any spices/herbs!
—Submitted by Franklynn B. University College London and Yale
