Tomato Basil Soup from Canned Tomatoes

This tomato soup uses canned tomatoes, which means that even before spring’s flowers have started to show, you can zip it together.

It goes without saying that there is a lot going on in the world right now, which means that even though spring officially started last week, comfort food is still in order. This recipe is the epitome of comfort and is easy to make with supplies you have on hand.

P.S., I have gotten very in to making homemade sourdough. I started with this recipe, which I highly recommend, and have been tweaking and exploring as I go. When you have a fresh loaf sitting around, it’s hard not to want soup for dinner, just because of the bread-dipping action.

Tomato Basil Soup from Canned Tomatoes

Published March 19, 2020 by Caitlin Sherwood

   Print This Recipe

Serves: 3-4   |    Active Time: 30 minutes

---

Ingredients:

2 tablespoons butter

6 cloves garlic, minced

1 medium onion, diced

2 tablespoons flour (optional, makes a thicker, creamier soup)

2 tablespoons tomato paste

1 28-ounce (or 2 14-ounce) can diced tomatoes

2-3 cups vegetable broth

4 sprigs thyme

Salt

Pepper

Optional: 1/4 teaspoon red pepper flakes

Optional: 1/4 cup fresh basil, cut chiffonade, with one tablespoon reserved for garnish

For serving: grated Parmesan, grilled cheese, croutons, etc.

Directions:

1. In a large soup pot, melt butter over medium heat. Add minced garlic and diced onion, and sauté, stirring occasionally, until onion is translucent.
2. Add flour to the pot, and continue to cook, stirring, until onions are coated and just starting to brown. Add tomato paste, and stir to incorporate. Cook for another 2-3 minutes.
3. Add canned diced tomatoes, thyme, and broth. Season with a generous pinch of salt, a few cracks of freshly ground pepper, and 1/4 teaspoon of red pepper flakes.
4. Place lid on pot, and bring to a simmer. Cook for about 15 minutes to incorporate flavors.
5. Using a slotted spoon or fork, remove thyme from soup. Discard.
6. Purée the soup: if you have an immersion blender, use it to blend the soup until puréed. If you have a countertop blender, ladle soup into blender jar in batches, and purée. Ensure the lid is on very well!
7. Stir sliced basil (reserving 1 tablespoon for garnish) into soup. Taste, and season as needed with additional salt, and/or pepper.
8. Ladle into bowls, and serve to your preferences (i.e., topped with parmesan, with croutons, a grilled cheese, etc).

Roasted Sweet Potato Salad with Cranberries, Walnuts, and Goat Cheese

You know that feeling the week after the holiday season, or a vacation, when you just want a bowl full of veggies, because you haven’t had enough recently? Because I do! And salads like this are the answer. A bowl full of greens, but also sustenance — sweet potatoes, walnuts and goat cheese!

This salad is one even veg-haters will like (said it already, but: potatoes, cheese, nuts… I mean is it even a salad? You don’t have to tell them there’s — ehem - kale under all those potatoes). The whole thing is drizzled with an apple cider vinaigrette which has shallots and dijon mustard and even a little bit of honey, for just the right balance of sweet and acid. It’s a pretty classic vinaigrette and one that you can use on just about any kind of salad or with any veggie (not just this salad!).

Roasted Sweet Potato Salad with Cranberries, Walnuts, and Goat Cheese

Published January 8, 2018 by Caitlin Sherwood

   Print This Recipe

Serves: 6   |    Active Time: 50 minutes

---

Ingredients:

2 medium sized sweet potatoes, roughly diced

1 tablespoon oil, such as avocado

1/4 teaspoon salt

1/4 teaspoon ground black pepper

6 cups kale, stems removed and torn into bite-sized pieces

1 teaspoon lemon juice

1/4 cup dried cranberries

1/3 cup walnut pieces, toasted

1/4 cup goat cheese crumbles

For the vinaigrette:

2 tablespoons apple cider vinegar

1 tablespoon minced shallot

1 teaspoon honey

1/4 cup extra virgin olive oil

1 teaspoon dijon mustard

1/16 teaspoon salt

1/16 teaspoon ground black pepper

Directions:

1. Roast sweet potatoes: Preheat oven to 400°F. Toss potatoes in 1 tablespoon oil, and sprinkle with salt and pepper. Spread in a single layer on a sheet pan. Roast in oven for 40-45 minutes, until sweet potatoes are soften all the way through and crisping on the edges. Set aside to cool.
2. Prep the kale: place torn kale pieces in a salad bowl. Drizzle with lemon juice. Using your hands, massage the kale with the lemon juice until the kale is bright green (Why do this? It makes is softer, easier to digest, and nicer to eat).
3. Top kale with sweet potatoes, cranberries, walnut pieces, and goat cheese crumbles.
4. Make vinaigrette: combine all ingredients for vinaigrette in a jar and shake to combine. Drizzle vinaigrette over salad, and serve.

Instant Pot French Lentil Soup

The dictionary definition of “Cozy” might as well include French Lentil Soup. It fits right in there between "giving a feeling a comfort” and “keeping warm.”

In addition to French lentils, bay leaves, white wine, and fresh thyme go into the pot. What comes out is this steaming hot, broth-y stew that boasts every flavor a “French” soup should. It’s amazing what a splash of wine can do! Lentils are not the first thing I think of when I imagine French food (maybe brie, or baguettes, or wine) but lentils are a huge part of French culture. Even though lentils originated in the Middle East, Le Puy Lentils (French Lentils) are specific to France and have the same Protected Designation of Origin as Champagne — to be called lentilles du Puy, they must be grown in Puy.

Instant Pot French Lentil Soup

Published December 6, 2018 by Caitlin Sherwood

   Print This Recipe

Serves: 8   |    Active Time: 20 minutes

---

Ingredients:

2 cups french lentils, rinsed (also called Le Puy or French Green Lentils)

1 tablespoon coconut oil

1 large onion, diced

1 stalk celery, diced

3 cloves garlic, minced

Splash white wine (about 1/4 cup)

2 large carrots, diced

1 14-ounce can diced tomatoes

2 bay leaves

6-1/2 cups vegetable broth

1/4 teaspoon freshly cracked black pepper 

Leaves from 3 sprigs of thyme

1/4-1/2 teaspoon salt (more if using homemade broth, less if using store-bought broth with sodium), plus more to taste

Garnish: minced parsley

Directions:

1. Heat coconut oil in the bottom of an Instant Pot on the sauté setting. Add onion, garlic, and celery, and sauté, stirring occasionally, for about 10 minutes, until onions are translucent and starting to brown. Add the splash of wine and stir. Continue to cook on sauté setting until wine has cooked off.
2. Add carrots, canned tomatoes, lentils, bay leaves, vegetable broth, black pepper, salt and thyme, and stir.
3. Place lid on Instant Pot and turn to “Bean/Chili” setting with timer set to 14 minutes and vent in the sealed position.
4. When timer goes off, release the pressure. Stir soup and season with salt additional to taste. Serve topped with minced parsley.
5. Tip: For extra veggies in your meal, place a handful of baby kale or spinach in the bottom of your bowl when serving, and spoon the hot lentils over top.