Burntorangeautumnvegetablesoup Recipes

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FRAGRANT AUTUMN VEGETABLE SOUP



Fragrant Autumn Vegetable Soup image

A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon. Recipe concept developed by The Culinary Institute of America.

Provided by Allrecipes Member

Time 55m

Yield 7

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 cups chopped yellow onion
1 tablespoon minced garlic
2 leaf (blank)s bay leaves
2 teaspoons paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
4 cups peeled, seeded and chopped butternut squash
1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained
1 (6 ounce) can Hunt's® Tomato Paste
4 cups vegetable broth
1 (10 ounce) package frozen whole kernel corn
1 (19 ounce) can cannellini beans, drained, rinsed
2 tablespoons thinly sliced fresh basil

Steps:

  • Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
  • Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
  • Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 43.3 g, Fat 5 g, Fiber 9.2 g, Protein 7.5 g, SaturatedFat 0.6 g, Sodium 654.4 mg, Sugar 11.3 g

BURNED TOAST SOUP



Burned Toast Soup image

The cookbook author Jennifer McLagan developed this recipe for a simple toast soup, a rustic dish that stretches leftover bread into a comforting meal, after tasting an upscale version of it at a restaurant in Paris. She includes it in her 2014 cookbook, "Bitter: A Taste of the World's Most Dangerous Flavor." The recipe requires thorough and severe toasting: The bread should turn black along its edges and deep brown all over. Use thickly sliced bread, so it's not carbonized all the way through, and the ratio of burned bread to deeply toasted bread will work in your favor. Once the bread soaks up the bacon-infused stock and is blitzed with milk and mustard, all of its intense, smoky flavor will mellow.

Provided by Tejal Rao

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 3/4 ounces bacon, chopped
2 cups chicken stock
5 1/2 ounces sourdough bread, or about 3 thick slices
1 cup milk
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
4 tablespoons butter
Salt and freshly ground black pepper, to taste

Steps:

  • In a small stockpot or Dutch oven, cook bacon over low to medium heat until cooked through but not crisp. Reserve a few pieces of bacon for garnish, if desired. Pour the chicken stock over the bacon, bring to a simmer and remove from heat. Let stand for 20 minutes.
  • Toast the bread slices under a broiler or in a toaster, allowing them to blacken on the edges and turn deep brown all over. Add toast to the stock, ripping it up if it does not fit in the pot. Let stand for 10 minutes so the toast can soak up the stock.
  • Meanwhile, heat the milk in another pan until it steams, then add it to the pot. Add mustard and vinegar, season with salt and pepper. Use an immersion blender to purée the mixture until smooth or transfer to a blender to purée, then return to the pot. Heat gently. When hot, whisk in the butter until it disappears into the soup. Add salt and pepper to taste, garnish with reserved bacon.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 7 grams, TransFat 0 grams

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