Our weather has finally moved into fall's cooler temperatures. Days are shorter and winter solstice is just around the corner. Time to heat up the kitchen and whip up some delicious hot soup.
I take major shortcuts with the recipe so that I can prepare this tasty nutritious meal in a hurry.
There's lots of wiggle room to accommodate your personal tastes. Here's how I make mine:
Soup Base:
1 15 oz. can fire roasted diced tomatoes (low sodium, organic or no salt added, if possible)
1 11.5 oz. can V8 Juice Original, low sodium
1 small can of sliced mushrooms with juice
That's it for the soup! See? I did say it would be simple.
Empty contents of these cans into a microwaveable dish, cover and heat thoroughly (heat in a saucepan on the stovepot, if you prefer). Season to taste but the flavor of the fire roasted tomatoes comes through deliciously without any additional seasoning. Try it without adding extras, see what you think. Then adjust to your taste buds. I like mine soup chunky. However, if you have an immersion stick blender, give it a whizz and make your soup base a puree. And if you are in a REAL hurry, try eating the soup sans any additions. It's pretty darned good :-)
Now for the sauteed additions. Go wild and stir fry your favorites. My 'go-to' veggies are baby Portabella mushrooms-sliced in half or quarters, bell peppers--green looks nice in this dish, and onions sliced thin. This is a good start. Chopped celery compliments the flavors of this soup nicely...and water chestnuts, sliced and packed in water, also add a perfect crunch. Zucchini? Yum! Throw it all in your non-stick pan, saute with a little veggie broth or water.....and let the flavors blend. This is a good time to add your favorite spices. Maybe some chopped garlic? Cumin? Celery seed? Love them all. And yes, I realize I have a double helping of mushrooms in this recipe. I like mushrooms. These FunGuys make me happy.
Zap your soup base for another minute in the microwave, so it is hot when you ladle it into bowls. Spoon healthy portions of sauteed veggies into each portion of tomato soup and sprinkle with a bit of nutritional yeast flakes, ground flaxseed or a few sliced almonds and fresh ground pepper.
YUMMERS!
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