It’s cold out. And if it’s not cold where you are, well, then we’re a little jealous. But nothing says “warm me up” like a cozy bowl of soup, chock full of our favourite ingredients.
And they’re all super easy, too.
Creamy Tomato Soup
1/3 cup nondairy margarine
1/4 cup flour
3 cups tomato juice
1/4 teaspoon baking soda
3 cups unsweetened nondairy milk
1 tablespoon sugar
1 teaspoon salt
Melt the nondairy margarine in a large saucepan. Whisk in flour until smooth. Add tomato juice and stir until thickened. Add the remaining ingredients. Mix well. Heat thoroughly and serve.
Curried Pumpkin Bean Soup
2 tablespoon extra-virgin olive oil
1 onion, finely chopped
3 cups vegetable broth
1 can (14 1/2 ounces) diced tomatoes
1 can (15 ounces) cannellini beans
1 can (15 ounces) pumpkin puree
1 cup nondairy milk
1 tablespoon curry powder
2 teaspoon ground cumin
Cayenne pepper, to taste
Sea salt and fresh ground pepper, to taste
Chopped fresh chives and cilantro, to garnish
Heat he oil and saute the onion. Add the broth, tomatoes, beans and pumpkin. Mix well. Bring to a boil. Reduce to a simmer. Add the remaining ingredients, minus the chives and cilantro. Cook 10 minutes. Test for seasonings and serve, garnishing with chives and cilantro.
Super Simple Tomato Basil Soup
1 tablespoon olive oil
1 medium sweet onion, chopped
1 can (28oz) crushed tomatoes
5 cups vegetable stock or broth
Sea salt and freshly ground black pepper
1/2 cup loosely packed fresh basil
Heat the olive oil in a large saucepan over medium high heat. Add the onion and 
cook until softened, about 10 minutes. Add the tomatoes and the broth. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil. Using an immersion blender, blend until smooth.
As a variation, I love adding a can of white beans in here before pureeing it.
Red Lentil Soup
3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
1 1/4 cups red lentils, sorted and rinsed
1/2 cup rice
6 cups vegetable stock or broth
1 tablespoon ground cumin
Sea salt and fresh ground pepper to taste
Heat the oil in a large saucepan. Add the onion and carrots.Cook until softened. Stir in the garlic, and cook for an additional minute. Add the stock, lentils and rice. Bring to a boil, then reduce to a simmer. Let cook 20 minutes. Add the cumin, salt, and pepper. Puree if desired.
Image courtesy of hsaba.com
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