Recently all my soups begin with homemade veg broth. Basically mirepoix: a large onion, 2-3 carrots, 2-3 stalks of celery & 8 cloves of garlic, sautéed in a few TBS olive oil for 10 mins w/2-3 tsp salt, then adding 8-12 cups (2-3 qts) water & simmering 20-30 mins. Cool & strain & use for whatever.
Tomato Cheese Pepperoni Soup with pesto
1 small diced onion, 3-4 cloves of garlic, handful fresh cilantro, thyme & oregano, 28 oz fire-roasted tomatoes, pureed in food processor, 28 oz chunky tomato sauce w/basil, 28 oz of broth, 1-3 small cans tomato paste to thicken, 1-3 TBS of red chili pepper paste, Better Than Bouillon to taste instead of salt, simmer 20 mins, add up to 1 cup of heavy cream, 1/4′d pepperoni slices, sour cream or pesto & lots of cheese.
Because it’s prettier than green: Start w/bacon ends & get crisp in a pan, then soften some mirepoix in the bacon fat w/3-4 sprigs thyme & a bay leaf. Add 2 cups of rinsed, sorted split peas, 1 smoked ham hock if you have it, 8 cups of low-sodium broth or water. Check seasoning & consider adding 1-3 TBs of Better Than Bouillon Chicken to taste instead of salt, depending on whether you used broth or water to cook it, 1 TBS crushed red pepper chili paste & simmer 30 mins or until split peas are very soft. Remove thyme sprigs, bay leaf, ham hock & puree in a food processor or use an immersion blender for a half puree. Anderson’s also presses the puree through a fine, wire mesh sieve.
1 lb ground breakfast/sweet Italian sausage (or remove casings), 1 lb ground hot Italian sausage (or remove casings). Crumble & brown, add Italian mirepoix if you like (onion & peppers) or add ½ tsp smoked paprika & 1 tsp basil & cook 10 mins. Add 6 cups of low sodium broth & simmer while prepping rest of ingredients. Add 1 cups of peeled & chopped potatoes, 1 can white beans, drained & rinsed. When potatoes are almost cooked, add 4 cups of chopped kale last 5 mins of cooking. Serve with heavy cream, if desired. For keto, omit potatoes & beans & double the kale.
