Try these 4 cozy soup recipes this weekend amid the seasonal change

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Sanjay Pawar, Consultant Chef, Usha International shared 4 delicious soups which you need to try.

Red bell pepper and tomato Soup

Ingredients:

• 5 tomatoes, roughly chopped
• 1 tablespoon olive oil
• ½ onion, roughly chopped
• 2 cloves garlic
• ½ teaspoon dried oregano
• 4 cups of vegetable broth (or water)
• ¼ cup fresh cream
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Method:

• Heat olive oil in a pot. Add onion and garlic, saute until soft.
• Add tomatoes, oregano, and vegetable broth. Let it simmer for 15–20 minutes.
• Blend the mixture until smooth.
• Stir in fresh cream, season with salt and pepper, and mix well.
• Garnish with fresh basil leaves and serve hot with crusty bread or crackers.

Tomato and carrot soup

Ingredients:

• 4 medium ripe tomatoes
• 1 medium carrot
• 2 garlic cloves
• 2 celery sticks
• 1 tsp crushed black peppercorns
• ½ tsp dried Thyme
• Salt to taste
• Water

Method:

• Chop the tomatoes, carrot, garlic, and celery into small pieces.
• Add them to a pot with 750 ml water, black pepper, thyme, and salt.
• Bring to a boil, then let it simmer for 20–25 minutes until the vegetables soften.
• Blend the mixture until smooth.
• Serve hot, garnished with croutons and fresh basil.

Creamy mushroom and potato soup

Ingredients:

• 500g mushrooms, roughly chopped
• ½ onion, roughly chopped
• 2 cloves garlic
• 4 cups of vegetable broth (or water)
• 2 small potatoes, peeled and diced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Method:

• Heat olive oil in a pot. Add onions and garlic and saute for a while.
• Add mushrooms, potatoes, thyme, salt, and pepper. Cook for a few minutes, stirring occasionally.
• Pour in the vegetable broth and let it come to a boil. Let it simmer for 20–25 minutes till the time the potatoes are tender.
• Blend the mixture until smooth. If required, adjust seasoning. To achieve a thinner consistency of soup, add more vegetable broth.
• Serve hot, garnished with fresh parsley.

Broccoli and cheddar soup

Ingredients:

• 2 cups of broccoli florets
• 1 small onion, roughly chopped
• 2 cloves garlic
• 4 cups of vegetable broth (or water)
• ½ cup shredded cheddar cheese
• ½ teaspoon rosemary
• Salt and pepper, to taste

Method:

• Heat a pot over medium heat and add the chopped onion and garlic. Saute well.
• Next, add the broccoli, vegetable broth, and rosemary. Bring it to a boil, then let it simmer for 15–20 minutes until the broccoli is tender.
• Blend the mixture until smooth.
• After blended, pour it into a saucepan, stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste.
• Serve hot, garnished with extra shredded cheddar cheese on top.

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