Hunt’s Tomato Soup with Herb Pesto

Tomato Soup with Herb Pesto

INGREDIENTS:

2 cans (398 mL each) Hunt’s Heirloom – Crushed Tomatoes

1/3 cup (75 mL) olive oil, divided

1 onion, chopped

2 carrots, chopped

1 tsp (5 mL) each salt and pepper, divided

4 cups (1 L) reduced-sodium chicken broth

1/2 cup (125 mL) chopped jarred roasted red peppers

2 bay leaves

1/3 cup (75 mL) 35% whipping cream

2 tbsp (30 mL) lemon juice, divided

1/3 cup (75 mL) finely chopped fresh basil

2 tbsp (30 mL) finely chopped fresh parsley

2 tbsp (30 mL) grated Parmesan cheese

1 tbsp (15 mL) finely chopped almonds

1 tbsp (15 mL) finely chopped fresh dill

1 clove garlic, minced

DIRECTIONS:

Heat 2 tbsp (30 mL) oil in large saucepan set over medium heat; cook onion, carrots, and half of the salt and pepper for about 5 minutes or until slightly softened. Stir in tomatoes, broth, 2 cups (500 mL) water, peppers and bay leaves; bring to boil.

Reduce heat to medium-low; cook for 10 to 15 minutes or until carrots are very tender. Remove bay leaves. Using hand blender, blend until smooth. Stir in cream and 4 tsp (20 mL) lemon juice; heat through.

In food processor, combine basil, parsley, cheese, almonds, dill, garlic, and remaining lemon juice, salt and pepper; pulse until combined. Refrigerate in airtight container for up to 3 days.

Divide soup among bowls. Top with herb pesto.

CHEF'S TIP:

Serve with classic grilled cheese sandwiches made with aged Cheddar 

Red Curry Coconut Squash

Red Curry Coconut Squash

Recipe by: dana.killingthyme

 "This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!"

1 medium butternut squash

2 tablespoons butter, or more as needed

1 tablespoon coconut oil

1/2 onion, chopped

2 roasted red peppers, drained and sliced

2 tablespoons red curry paste

1 tablespoon freshly grated ginger

3 cloves garlic, minced

1 (14 ounce) can coconut milk (such as Thai Kitchen®)

1/2 cup skim milk

To Make

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.

Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.

Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.

Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.

Footnotes

Cook's Note:

To prepare the squash seeds, give them a good rinse. Place in a small pot with just enough salted water to cover. Boil for about 5 minutes. Remove from heat, drain, and pat dry. Toss in a small splash of olive oil and sea salt, then roast at approximately 325 degrees F (160 degrees C) for 10 minutes or until they have a nice crunch.

Apple and Parsnip Soup

Recipe by: Glen Oliver

“I make this every year at Christmas but it is good on any cold winter day or night”

1/4 cup unsalted butter

2 large onions

1 clove garlic

2 large parsnips

2tsp medium curry powder

1 1/2 ltrs chicken stock

1 lb cooking apples (3 good size Granny Smiths is what I use)

300ml light cream

To Garnish

1 cup pecans 

1tsb butter

150ml creme fraiche or sour cream 

To Make

Peel and kcore two of the apples, then cut them into 1-inch pieces. Heat the oil in a large pot over medium-high heat Add the garlic and onions and sauté for three minutes. Add parsnips and sauté for three more minutes. Add the apple pieces, salt and curry powder salt and stir for one minute. Add 1 Ltr of I’m broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Slowly add the cream stirring all the time. At this point, if the soup is too thick for your liking, add more broth 1 cup at a time and return to a simmer.

Allow the soup to cool slightly. Purée until smooth, either by working in batches in blender or using a hand blender, thinning with more broth by half-cupfuls as desired. Return soup to pot and bring to simmer. Season to taste with salt and pepper.

Melt butter in a small pot. Add pecans and sauté for 3 minutes. Peel and finely dice the remaining apple. Ladle the soup into bowls. Drizzle with creme fraiche or sour cream. Sprinkle some pecans and diced apples on top and serv