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15-Minute Creamy Tomato Soup (Vegan)

1/2 cup extra-virgin olive oil, divided 2 cloves garlic, grated on a microplane grater 1 small onion, finely sliced (about 1 cup) 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes 2 (28-ounce) cans whole peeled tomatoes Kosher salt and freshly ground black pepper Minced chives, basil, or parsley as garnish

Avocado Vichyssoise Soup Preparation Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in coarsely chopped flesh of 1 or 2 avocados before serving. Garnish: Chopped cilantro.

Thai Butternut Squash Soup

A creamy and spicy butternut squash soup, filled with Thai flavors. This soup is the perfect way to keep warm on a cold night! What is this? An actual recipe instead of a sweet? I know, I know – things have been definitely leaning towards the sweet [...]

Coconut Curry Pumpkin Soup -Just made it tonight and it is great! I used my own roasted pumpkin (from Halloween) rather than canned. Yum!

Coconut curried chickpea soup. I made this for dinner tonight and my husband RAVED about it. He wants it every night for the rest of them month! lol I subbed frozen chopped spinach for the collard greens and made up my own garam masala with random spices.