Friends Don't Let Friends: Eat Canned Soup

Canned soup, while handy, is loaded with salt and other yucky stuff. There are some fresher options but still they aren't as good as homemade. And please... don't eat those horrible packages of ramen noodles.

Here are two easy soup recipes that don't take too much time to make, are easy to freeze in individual portions and can then be reheated when you need an easy lunch or dinner. The hubby would like to say that reheating is as easy as popping it in the microwave or in a pan over medium-low heat to defrost while you are relaxing with a beer or glass of wine watching tv.

Tomato-Basil Soup

10-12 medium sized roma tomatoes

1 medium onion sliced

1 large bunch of basil or two small containers

Oregano

Salt/pepper

Chili flake

2 cloves of garlic

4c of veggie broth

2c of water

2-3tbsp olive oil (not extra virgin, if you don’t have regular then use canola)

Preparation:

I don’t mind the skins, but if you don’t know the source of your tomatoes you should remove their skin. So start by getting a pot of water boiling, then put in the tomatoes, and be sure to cut off the stem end. Leave them in there for about 1-3 minutes. If you are going to skin them, take them out and drop them in ice water, the skins should come off easy. Otherwise just drain them, remove from pot and set aside.

Add oil to pot, then sauté the onion for about 10 min or so, and then add the tomatoes. Let them sauté for 10 min or so, mashing them when you can, then add the broth, water, spices (not the basil yet). Get it to a boil then reduce the heat to simmer for about an hour. Stir about every 15 minutes or so. Then add the chopped basil. Leave it on the heat for about 20 min or so. I then use a stick blender to puree the soup, which is how I like it. You could let it cool, and then put it in a blender. After that you can eat it, freeze it for later.



Potato-Leek Soup

6 medium potatoes, chopped, peeled

3 medium leeks or 2 large leeks

1 2inch piece of ginger

Fresh rosemary

Salt/pepper

4c of veggie broth

2c of water

2-3tbsp olive oil (not extra virgin, if you don’t have regular then use canola)

Preparation:

NOTE: Leeks are grown in sandy soil and get dirt and grit caught in them. So slice the leek lengthwise and put it in a bowl of cold water. Spreading the layers and shaking them to get the grit out. If they seem really dirty you might have to do with a couple of times.

Get your pot with some oil going, and then add the leek and sauté for 5-6 min then add the chopped potato. Let them sauté for 10 min or so, mashing the potatoes when you can, then add the broth, water, spices, rosemary. Get it to a boil then reduce the heat to simmer for about an hour. Stir about every 15 minutes or so. Leave it on the heat for about 20 min or so. I then use a stick blender to puree the soup, which is how I like it. You could let it cool, then put it in a blender. After that you can eat it, freeze it for later. It will occasionally get yellowy foam on top; this is from the oil, just stir. This recipe uses no cream; I don’t think you need it. The potatoes make it creamy enough.


Serve with a nice roll or crusty bread for dunking.