Saturday, December 19, 2009

Some Really Great Soup Recipes!

I've always liked soup, but i've had to be a little more creative lately and find some new recipes so i don't go crazy while on my boring liquid diet. The following would all be tasty (even if you can eat solid food), maybe as an appetizer, or as the main dish with some bread or a nice salad.

Warning: NONE of these recipes warned of the DANGER of putting hot liquid in the blender. NEVER try to blend something hot unless the blender is less than 1/4 full. The top will blow off, the soup will get all over the counter and the walls and the ceiling...don't ask me how i know this...just trust me please. Either blend in tiny batches, or let it cool down first.

Spicy Sweet Potato Soup (from

1/2 cup sour cream
1 teaspoon grated lime zest
2 large sweet potatoes, peeled and cubed
1 tablespoon butter
1 onion, sliced
2 cloves garlic, sliced
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 tablespoons grated fresh ginger root
1/4 cup smooth peanut butter
1 lime, juiced
2 tablespoons chopped fresh cilantro
salt to taste
1 large roma (plum) tomato, seeded and diced
In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.
Nutritional Information
Amount Per Serving Calories: 229 Total Fat: 9.3g Cholesterol: 11mg

I did it without the tomatoes and cilantro, but it was still good! I also used fat free sour cream.
Cream of Garlic Soup (from

3/4 cup garlic cloves, peeled
3 tablespoons olive oil
2 1/2 cups chicken broth
1 cup white wine
2 1/2 cups milk
1 cup heavy whipping cream
1/2 cup peeled and cubed potatoes
salt and pepper to taste
Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.
Nutritional Information
Amount Per Serving Calories: 393 Total Fat: 28.8g Cholesterol: 75mg

To cut some of the fat, i used skim milk, and half and half instead of whipping cream. It wasn't as thick, but tasted great. And of course there was no bread for me.
Cheese Soup (from Mother-in-Law)

1 stick butter
1 medium minced onion
1 c. grated carrot
1/2 cup chopped celery
1 lb grated or cubed velveeta cheese
8 oz sour cream
4 c milk
salt and pepper to taste
4 cans cream of potato soup

Saute first four ingredients together until tender. Add remaining ingredients. Cook in large pot or crock-pot until right consistency
Nutritional Information: Probably very bad for you, but it tastes good so who cares?

Again, i used skim milk and low fat velveeta and fat free sour cream to try to make it a little healthier. At least this soup has veggies in it! I had to put it through the blender, of course. Also, was told any cream-of-soup, like mushroom, would work for this.

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