3 Soups To Make This Fall

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The Domestic Geek / YouTube

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Fall is almost here, and so is the cold weather. You know what that means? It means it’s soup season! Here are 3 you just need to make by The Domestic Geek. You’ll love them!

Creamy Tomato Soup

The Domestic Geek / YouTube

Here’s what you’ll need to make this:

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  • 2 tbsp oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 8-10 roma tomatoes, chopped
  • 1 tbs brown sugar
  • 1 tbsp tomato paste
  • 1⁄2 cup parmesan grated OR a leftover parmesan rind
  • 2-3 cups vegetable broth 1⁄4 cup cream (optional) salt and pepper to taste fresh basil for garnish

Sauté onions in a large saucepan until they become translucent. Add garlic and sauté for another minute, then add tomatoes and let them cook for about five minutes.

Add the rest of your ingredients minus the cream: the brown sugar, tomato paste, parmesan and vegetable broth. Bring to a boil. Reduce heat to low and simmer for about 30 minutes, then add cream. Puree soup with an immersion blender or in batches in a traditional blender.

Garnish with basil and enjoy!

Carrot Ginger Soup

The Domestic Geek / YouTube

Here’s what you’ll need to make this:

  • 2 tbsp oil
  • 2 large onions
  • 1 tsp ginger, minced
  • 6-8 carrots, diced
  • 3 cups vegetable broth salt and pepper to taste

Heat oil over medium-high heat in a large saucepan. Add onions and sauté until they become translucent, then add ginger and sauté for another minute.

Add carrots and vegetable broth and bring to a boil, then reduce heat to low and simmer for about 30 minutes. Puree soup with an immersion blender or in batches in a traditional blender.

Garnish with plain yogurt and fresh pepper and enjoy!

Leek and Potato Soup

The Domestic Geek / YouTube

Here’s what you’ll need to make this:

  • 2 tbsp oil
  • 4 leeks, rinsed and finely chopped, white and light green parts only
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 potatoes, peeled and diced
  • 3 cups vegetable broth
  • 1⁄4 cup cream (optional)
  • salt and pepper to taste

In a large saucepan, heat oil over medium-high heat. Add leeks and celery and sauté until they begin to soften, then add garlic and sauté for another minute. Add potatoes and vegetable broth and bring to a boil.

Reduce heat to low and simmer for about 30 minutes. Finish by adding your cream, then puree soup with an immersion blender or in batches in a traditional blender.

Garnish with fresh black pepper. Enjoy!

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Check out the video below for more on how this is done. Enjoy your soups!

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