Recipes

[Carmie]

Every weekend I make two varieties of soup... about 2 gallons of each kind.

Lately, my husband has been straining the soup and only eating the solids and leaving the broth behind.

I make all of my soups from scratch.. from the broth, to the homemade noodles. I do not use any pre-packaged mixes of any kind. I do use canned beans and frozen vegetables sometimes, but most of my ingredients are fresh.

I have tried to prepare it quickly and store the soup in small containers so that he doesn't eat all the goodies from the whole batch, but today he ate almost all of the marble size meatballs from my wedding soup while it was hot and before I could store it away.

I swore that I would never make Vitamix soup, but I am willing to give it a try. Does anyone have a recipe or ideas for soup that is hearty and healthy that I can make in my Vitamix? I figure if the soup doesn't have any solid stuff or little solids, he can't pick out the stuff he likes and leave the broth.

I am so tired of just drinking the broth that's left from the soup.

Thanks everyone.

[patty]

1. Tell your husband to cut it out, and 2. I don't think your husband wants soup.

[Carmie]

On 1/18/2015 patty said: 1. Tell your husband to cut it out, and 2. I don't think your husband wants soup.

Laughing here. I did tell him to knock it off and tonight he got an ear full. It took me almost 2 hours to roll those little meatballs and he ate at least a dozen before they even went into the broth.

He loves soup, and I stuff it as full as I can but lately he has been picking out the stuff he likes with a slotted spoon. I may have to hide that spoon.

[Lacey1]

You go thru 4 gallons of soup in a week? Wow. I would definitely hide the slotted spoon.

[Kim from CA]

On "Kitchen & Food Talk", chikitty posted this recipe that I was looking for last week. Maybe it will help us find even more recipes.

"The Art of Blending" on williams-sonoma.com & just received it. Here's the recipe.

pappa al pomodoro (Tuscan-style tomato soup). Serves 4.

3 tbsp extra-virgin olive oil, plus more for drizzling

1 small red or yellow onion, sliced

3 cloves garlic, sliced

9 fresh basil leaves

Kosher salt

Pinch of red pepper flakes

4 cups (32 fl oz/1 l) water

1 lb (500g) ripe red tomatoes, peeled & seeded, or 1 can (14oz/430g) peeled San Marzano tomatoes

2 tbsp tomato paste

4 oz (125g) day-old Italian bread

Freshly grated Parmesan cheese

Hailing from Tuscany, which is known for its bread-thickened dishes, this soup can be eaten warm or at room temperature in the summer when tomatoes are at their peak. Traditionally it's served nearly dense enough to eat with a fork, but this version is looser. Dust each bowl with cheese & dig in with a spoon.

Warm the 3 tbsp olive oil in a small frying pan over medium heat. Add the onion, garlic, 5 of the basil leaves, 1/2 tsp salt, & the red pepper flakes & saute until the onion & garlic are very soft but not browned, about 10 minutes, turning down the heat if the onion or garlic starts to brown. Remove from the heat.

Add the water to the blender container. Scrape the contents of the pan into the container. Add the tomatoes & tomato paste. Put the lid on securely & turn the dial to the Hot Soup program*. Blend until the machine turns itself off (this takes about 5 minutes, steam will rise from the lid when it is finished). While the machine is running, cut or tear the bread into 1-inch (2.5-cm) pieces.

When the machine has stopped, remove the lid & add the bread pieces. Put the lid back on securely, turn the dial to variable speed 4, and pulse 3 or 4 times to chop the bread. without pureeing. Taste & add more salt if needed.

Divide the soup among soup bowls, drizzle each with olive oil, and sprinkle with Parmesan. Garnish each bowl with 1 of the remaining basil leaves and serve.

* Hot Soup Setting: Start at variable speed 1, then gradually increase to the machine's highest speed & run for 5-6 minutes. Not all models are programmed to turn off automatically.

Reminder: Always set the variable speed dial back to 1 after blending. That way the machine will be at the right speed next time you start it.

[Carmie]

On 1/19/2015 lacey1 said:

You go thru 4 gallons of soup in a week? Wow. I would definitely hide the slotted spoon.

If I make chicken pot pie soup or chicken tortellini soup, it"s usually gone by the next day. We eat a lot of soup, and my grown children and grandchildren always stop by and usually end up eating some and taking some home.

[WenGirl42]

On 1/19/2015 Carmie said:

On 1/18/2015 patty said: 1. Tell your husband to cut it out, and 2. I don't think your husband wants soup.

Laughing here. I did tell him to knock it off and tonight he got an ear full. It took me almost 2 hours to roll those little meatballs and he ate at least a dozen before they even went into the broth.

He loves soup, and I stuff it as full as I can but lately he has been picking out the stuff he likes with a slotted spoon. I may have to hide that spoon.

I don't think he understands the point of soup?

[Carmie]

On 1/19/2015 Kim from CA said:

On "Kitchen & Food Talk", chikitty posted this recipe that I was looking for last week. Maybe it will help us find even more recipes.

"The Art of Blending" williams-sonoma.com & just received it. Here's the recipe.

pappa al pomodoro (Tuscan-style tomato soup). Serves 4.

3 tbsp extra-virgin olive oil, plus more for drizzling

1 small red or yellow onion, sliced

3 cloves garlic, sliced

9 fresh basil leaves

Kosher salt

Pinch of red pepper flakes

4 cups (32 fl oz/1 l) water

1 lb (500g) ripe red tomatoes, peeled & seeded, or 1 can (14oz/430g) peeled San Marzano tomatoes

2 tbsp tomato paste

4 oz (125g) day-old Italian bread

Freshly grated Parmesan cheese

Hailing from Tuscany, which is known for its bread-thickened dishes, this soup can be eaten warm or at room temperature in the summer when tomatoes are at their peak. Traditionally it's served nearly dense enough to eat with a fork, but this version is looser. Dust each bowl with cheese & dig in with a spoon.

Warm the 3 tbsp olive oil in a small frying pan over medium heat. Add the onion, garlic, 5 of the basil leaves, 1/2 tsp salt, & the red pepper flakes & saute until the onion & garlic are very soft but not browned, about 10 minutes, turning down the heat if the onion or garlic starts to brown. Remove from the heat.

Add the water to the blender container. Scrape the contents of the pan into the container. Add the tomatoes & tomato paste. Put the lid on securely & turn the dial to the Hot Soup program*. Blend until the machine turns itself off (this takes about 5 minutes, steam will rise from the lid when it is finished). While the machine is running, cut or tear the bread into 1-inch (2.5-cm) pieces.

When the machine has stopped, remove the lid & add the bread pieces. Put the lid back on securely, turn the dial to variable speed 4, and pulse 3 or 4 times to chop the bread. without pureeing. Taste & add more salt if needed.

Divide the soup among soup bowls, drizzle each with olive oil, and sprinkle with Parmesan. Garnish each bowl with 1 of the remaining basil leaves and serve.

* Hot Soup Setting: Start at variable speed 1, then gradually increase to the machine's highest speed & run for 5-6 minutes. Not all models are programmed to turn off automatically.

Reminder: Always set the variable speed dial back to 1 after blending. That way the machine will be at the right speed next time you start it.

Thanks for the recipe, Kim. That really sounds good. I have never made tomato soup before. I ate so much of it as a child that I have refused to eat it again. Last week a guy at work had a thermos of soup that smelled so good. I asked him what he was eating. It was tomato soup and it looked very thick. I will give your recipe a try it sounds great and I can adapt it to be gluten free for me. Thanks again. Carmela

[Laura14]

I have been making the broccoli and cheese soup that they demo on tv. I love it and it's completely smooth so there is nothing to pick out. You probably already have the recipe if you have a Vitamix but here is how I make it just in case. It's very silky smooth and I love it.

1 cup of milk (I happen to use almond)

1/2 cup of shredded cheddar cheese (I use a three cheese mix I have around for my salads)

1 and 1/2 cup broccoli frozen or steamed

1/2 teaspoon of vegetable bouillon cube

I believe the real recipe has a few other things like diced onion in it. I just do the above and run it for five minutes and it's my favorite by far.

Maybe also try a bread bowl instead of the real thing so the broth soaks in and he has to eat it all?

[Carmie]

On 1/19/2015 Laura14 said:

I have been making the broccoli and cheese soup that they demo on tv. I love it and it's completely smooth so there is nothing to pick out. You probably already have the recipe if you have a Vitamix but here is how I make it just in case. It's very silky smooth and I love it.

1 cup of milk (I happen to use almond)

1/2 cup of shredded cheddar cheese (I use a three cheese mix I have around for my salads)

1 and 1/2 cup broccoli frozen or steamed

1/2 teaspoon of vegetable bouillon cube

I believe the real recipe has a few other things like diced onion in it. I just do the above and run it for five minutes and it's my favorite by far.

Maybe also try a bread bowl instead of the real thing so the broth soaks in and he has to eat it all?

That recipe sound very good. I am printing it to make this week.

Now I have to figure out what a vegetable boullion cube is. LOL I never had used bullion cube in my lifetime, but I have seen the chicken and beef ones at the store. I am guessing it adds some flavor and salt.