Homemade Vegetarian Soups

Photo by James DeMers (source)

In honor of National Homemade Soup Day, I'm sharing some recipes for warm vegetarian soups. The first three are my versions of classic soups; the fourth is adapted from a vintage creole recipe. Bon appetit!

CREAM OF BROCCOLI SOUP

§         8 ounces frozen chopped broccoli

§         2 tablespoons minced onion

§         ¼ cup flour

§         3 cups milk

§         1 tablespoon butter or margarine

§         Salt and black pepper, to taste

Cook broccoli according to package directions; drain, and set aside cooking liquid. In bowl, mix flour with milk until smooth.  Add to broccoli in saucepan and stir well. Add reserved cooking liquid, butter, minced onion, and seasonings. Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are well blended. Serve with croutons, if desired. Yield: 4 servings.

TOMATO BISQUE SOUP

• 1 large (28 ounce) can crushed tomatoes
• 1 can condensed tomato soup
• 1 soup can full of milk
• ½ small raw onion, chopped
• ¼ cup grated Parmesan or Romano cheese
• Seasonings to taste (garlic powder, basil, oregano, salt, black pepper, cayenne pepper, crushed red pepper flakes)

Place tomatoes and onion in blender or food processor and blend until just slightly chunky. Heat mixture in saucepan, and add condensed tomato soup, 1 can milk, and herbs and spices as desired. If you would like it spicy, add crushed red pepper flakes and/or cayenne. Stir frequently over low heat until done.  Just before serving, stir in cheese. Serve with croutons, if desired. Yield: 4 servings

PASTA E FAGIOLI

• 1 cup olive oil
• Crushed red pepper flakes, to taste
• 3 garlic cloves, crushed
• 1 stalk celery, chopped (optional)
• 1 large (28 ounce) can crushed tomatoes
• 2 cans cannellini beans (or one can of these and one can of red kidney beans)
• ½ pound of uncooked small pasta, such as tubetti, ditalini or broken spaghetti
• Salt and pepper, and dried basil, to taste
• Grated Parmesan or Romano cheese

Coat bottom of small stock pot or Dutch oven with olive oil. Sauté garlic and red pepper flakes until garlic is golden. Add celery if using, and sauté a few minutes more. Then add crushed tomatoes and cook on low heat for 25 minutes. Add salt, pepper, and basil, and the beans with liquid. Let cook about 10 minutes more over low heat. Then add 4 cups of water and let come to a boil. Add uncooked pasta and let cook until pasta is al dente. Serve topped with grated cheese and more crushed red pepper, if desired. Yield: 4-6 servings.

 

POTATO   AND   WATERCRESS   SOUP (Potage Cressonniere)

§         5 Tbsp butter

§         2 medium onions, sliced

§         6 medium potatoes, pared and sliced

§         1 clove garlic, minced

§         ¾ cup water

§         2 bunches watercress, coarsely chopped

§         3 cups milk and water in equal quantities

§         1 cup light cream

§         Salt and pepper, to taste

Melt the butter in a deep saucepan. Add onions, potatoes, garlic, three quarters cup water, salt, and pepper. Cook very slowly until vegetables are soft and mushy. Add three quarters of the watercress. Add the milk and water and stir over heat until soup comes to a boil. Press mixture through a coarse strainer; or allow to cool and place in blender or food processor to puree. Return to the pan with the rest of the watercress. Add the cream, season to taste, and heat thoroughly. Yield: 4 to 6 servings

Adapted from The Art of Creole Cookery (1962)