Quick-ish Soups

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We love soup in the winter. However, many soups take 2-3 hours to cook and I don’t always leave myself enough time to make the soup to have for dinner the same day. These are a few soups that take an hour or less to prepare.

This is one of my quickest soup recipes plus it uses ingredients I usually have on hand in the pantry. It’s super easy to make – all of the ingredients just get thrown into a pot to cook together and then get pureed. The only effort is chopping the onion before adding it to the pot.

QUICK TOMATO SOUP
(4 servings)
Ingredients
1 large can whole or diced tomatoes (28 ounces)
1 cup vegetable stock
1 small onion, chopped
4 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon sugar
Salt
Ground black pepper
Directions
Put the tomatoes with their juices into a pot (If using whole tomatoes, break them up into pieces). Add the stock, onion, olive oil, oregano & sugar. Bring the soup to a simmer over high heat. Lower the heat and continue simmering for 25 minutes, until the onions are tender.
2. Puree the soup in a blender until smooth and creamy. Season with salt & pepper to taste.

This is another minimal-effort recipe – just throwing everything into the pot to cook until soft enough to puree. However, I might not have all of the ingredients on hand, requiring a run to the store before I can make it. And there is a bit more to do to cut up the vegetables.

CARROT AND POTATO SOUP
(6 servings)
Ingredients
6 cups chicken or vegetable stock
3-4 carrots, peeled and thinly sliced
2 large white potatoes – peeled, quartered lengthwise, and thinly sliced
1 large onion – halved lengthwise, and thinly sliced
1 pound cabbage (½ of a medium head), shredded
2 cloves garlic, smashed
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon parsley flakes
Black pepper
Directions
1. Combine all ingredients in a pot. Bring to boil over medium-high heat. Reduce heat and simmer until carrots are tender (30 minutes).
2. Transfer to a blender in batches and blend until smooth.

These last two recipes are still pretty quick and easy but they do have an extra step of first sautéing the vegetables before adding the other ingredients.

MORROCAN-STYLE TOMATO SOUP WITH CHICKPEAS
(4 servings)
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic, (6 cloves)
1 tablespoon minced ginger (1-inch piece)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground cinnamon
1 large can whole or diced tomatoes (28 ounces)
3 cups vegetable or chicken stock
1 can chickpeas
Optional – coarsely chopped parsley or cilantro as a garnish
Directions
1. Heat olive oil on medium high heat in a soup pot. Add onion, garlic & ginger and cook for 5 minutes. Add cumin, coriander & cinnamon; cook for 1 minute.
2. Add stock, chickpeas & tomatoes with their juices (If using whole tomatoes, break them up into pieces). Cook at a simmer for 20 minutes.

TO SERVE: Garnish each serving with parsley or cilantro, if desired.

CABBAGE BEAN SOUP (6-8 servings)
COOKING TIME: 40 minutes
Ingredients
2-4 tablespoons olive oil
1 large onion, chopped coarsely
1¼ pounds green cabbage (½ head), shredded
1 large can whole or diced tomatoes (28 ounces)
4 cups vegetable stock
1 teaspoon ground cumin
1-2 cans of white beans
1 teaspoon hot sauce
1 tablespoon brown sugar
Optional – sour cream for serving
Directions
1. Heat 2 tablespoons of olive oil on medium-high heat in a soup pot. Add onion and stir to coat with oil. Add cabbage in batches, stirring to coat, additional olive oil if needed. Cook until cabbage is softened (10 minutes).
2. Put the tomatoes with their juices into a pot (If using whole tomatoes, break them up into pieces). Add stock & cumin. Heat to boiling. Reduce heat to simmer and cook for 20 minutes, until cabbage is soft.
3. Add beans and cook 5 minutes to heat. Stir in hot sauce & brown sugar.

TO SERVE: Top each serving with a dollop of sour cream, if desired.

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