Fall Soup – 3 Delicious Ways

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I’m sharing 3 homemade soup recipes that are perfect for fall.
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Creamy Tomato Soup
2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add garlic and sauté for another minute.
Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh basil.
Enjoy!

Carrot Ginger Soup
2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add ginger and sauté for another minute.
Add carrots and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.
Enjoy!

Leek and Potato Soup
2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add leeks and celery and sauté until they begin to soften.
Add garlic and sauté for another minute.
Add potatoes and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.
Enjoy!

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Comments

Yaya Verreydt says:

Hi. I love your cooking. 😊😊😊

Sabtaygri says:

New subscriber.Thank you for listing recipe ingredients – so easy to copy and paste to my word document.

Suzanne Todd says:

would it be safe to can soup ?

Madeleine Stravers says:

thank you very much for the receipes of those 3 soups they sound delicious and i am certainly goiing to make them

Michele De Angelis says:

Creamy soups are my favorites, Domestic geek!
Your ideas are great!

SashaLine says:

You are so beautiful!)

nothankyouverymuchx says:

If you want some advice, use olive oil instead of vegetable oil. It is so much healthier!!

In southern europe/Mediterranean areas, we only use vegetable oil to fry things like fish sticks, french fries, etc. Not so much for cooking because it's really bad for your health. You can use the olive oil to make soup, as a base for foods, etc. :)

Jennifer Karlsson says:

Can you use a smoothie blender? i don't own a blender.. :/

Erica Renee says:

I made the potato leek soup. Delicious :)

LadyofLeisure says:

I just made this per your recipe, and it tastes divine! Thank you so much!

maya alkhdari says:

u r so beautiful

Izza H says:

Hi! Can you give us a nice recipe for cabbage soup? thanks

Evie Soboleva says:

Hello..The Domestic Geek. Also I am new subcribers your channel today and I am impressed with your show and you got my attention. I wanna know whether all of your recipes are preparing for a vegetarians meals? Because I never eat any meats. And I am A vegan. But l still love cooking specially to preparation for our cafe it will be coming soon.
And I wanna asking you if I could take your some recipes and put it on our menu. Thank for you inviting channel. Godbless. I give a thumps up and 4☆☆☆☆

Ruth Mann says:

You go lady, love soups. it's wonderful for a winters day.

gorilla twist says:

no yogurt! ick!

Rosie sabah says:

you just got a new subscriber !!!

Sean Patrick Diotay says:

you dont eat your food how will i know its edible

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