Tomato Pesto Soup Recipe

Judy Parry

Tomato Pesto Soup

2 white onions, chopped

2 T. Olive oil

#10 can of whole tomatoes, undrained

1 t. salt

22 oz. Basil Pesto (Costco size)

2 c. cream

2 T. chicken bouillon granules

In a large soup pot, brown onions in the olive oil.  Add the #10 can of tomatoes and simmer for about 20 minutes.  Blend with an immersion blender to smooth. 

Add salt, pesto, cream and bouillon.  Simmer and enjoy with a good, crusty bread!  Delicious!

Curly Soup Mix

This can be made in a wide mouth 1 quart canning jar or 1 quart bag ( I get mine from Kitchen Kneads - not a ziploc), for gift giving. Rebecca Child

2 T. dried parsley flakes 1 tsp. pepper 2 T. beef bouillon granules 1/3 cup dried minced onion 1 tsp sugar 3 to 3 1/2 cup tri-colored rotini pasta spirals, optional to divide by color Directions: Layer the ingredients in the order given into a jar/bag. Pack each laye rin place before adding the next ingredient. Attach a gift tag with the cooking directions: 1 jar Curly Soup Mix 1 (14 oz.) can crushed or diced tomatoes Bring 8 cups of water to a boil in a large soup pot. Add the Curly Soup Mix and tomatoes. Bring back to a boil. Lower heat and simmer uncovered for 12 to 15 minutes until pasta is tender.

Curried Lentil Soup

Jill Dorrough

6 c broth 1 1/2 c sliced green onions 2 carrots, chopped 1 c dried brown lentils 1 Tbsp ground ginger 1 tsp curry powder 1/8 tsp ground red pepper 1/4 c minced fresh cilantro 1/2 c sour cream Directions: Combine broth, green onions, carrots, lentils, ginger, curry powder, and pepper. Bring to boil; reduce heat. Simmer 30 minutes or until lentils are tender. At the last minute, stir in cilantro and cook one minute more. Top with sour cream and serve.

Sow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup Yield: 6-8 servings This slow cooker butternut soup is rich, creamy, and full of delicious butternut flavor. It's also naturally vegan and gluten-free. Prep Time: 15 mins Cook Time: 4 hours Total Time: 4 hours 15 mins Ingredients: 2 cups vegetable stock 2 cloves garlic, peeled and minced 1 carrot, peeled and diced 1 Granny Smith apple, cored and diced 1 medium (uncooked) butternut squash, peeled, seeded and diced 1 sprig fresh sage 1 white onion, diced 1/2 teaspoon salt, or more to taste 1/4 teaspoon freshly-ground black pepper, or more to taste 1/8 teaspoon cayenne, or more to taste pinch of ground cinnamon and nutmeg 1/2 cup canned (unsweetened) coconut milk optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika) Directions: Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed. Serve warm, with optional garnishes if desired. *A medium-sized butternut squash should weigh around 2 lbs or so, or about 2 1/2 cups, (so you would need about 32 ounces if buying pre-cut butternut squash).