More Soups

I am on a major soup kick lately, so I am posting recipes for Creamy Mushroom Soup and Roasted Tomato Soup.


Creamy Mushroom Soup (4-6 servings)

I am not a huge fan of mushrooms but wanted to try this soup anyway.  I used cremini mushrooms which have a strong mushroom flavor.  Button mushrooms would work well also.

1 lb of mushrooms
4 cups of chicken broth
1 yellow onion
4 cloves of garlic
1 can of cannelini beans
4 oz 1/3 less fat cream cheese
5 sprigs of thyme
1 tbsp olive oil
Salt and pepper to taste

Add the oil to a soup pot and heat it on medium heat.   Roughly chop the onion, garlic and mushrooms and add them to the pot.  Saute for about 15 minutes until the onion has softened and the mushrooms have reduced in size.  Add the broth, salt, pepper, beans and thyme to the pot and simmer on low for 30 minutes.  Next, add the cream cheese and puree the soup until smooth.


Roasted Tomato Soup (4-6 servings)

4 large tomatoes
4 cloves of garlic
1 celery stalk
1 yellow onion
1 (14.5) oz can diced tomatoes
2 tbsp olive oil
4 oz 1/3 less fat cream cheese
4 cups of chicken stock
Salt and pepper to taste
Fresh basil (optional)

First, preheat the oven to 450.  Slice the tomatoes in half and remove the seeds and liquid.  Then slice each half into thirds and place on a baking sheet.  Toss them with 1 tbsp olive oil, salt and pepper.  Roast them in the oven for 30 minutes or until the tops are browned.  Meanwhile, roughly chop the onion, celery and garlic.  In a soup pot heated to medium low, add the olive oil, onion, garlic and celery.   Saute until translucent, then add the roasted tomatoes, canned tomatoes, chicken stock, salt and pepper.  Simmer the soup with the lid on for 20 minutes on low heat.  Then add the cream cheese and puree until smooth.  To serve, add about 2 chopped basil leaves on top.