There’s nothing like a steaming bowl of soup to warm you up on a cool day. Serve it in a bowl or a mug, or ladle some soup into a Thermos to take with you to the hockey rink.
Creamy Butternut Squash Soup
1 Tbsp olive oil
1 large red onion, peeled and chopped finely
1 clove of garlic, chopped
1 Tbsp of brown sugar
1 tsp balsamic vinegar
1 large butternut squash, peeled and cut into small pieces
1 container of low-sodium chicken broth
½ cup of SOUR SUPREME®
In a large pot heat the oil and then add the onion, garlic, brown sugar and balsamic vinegar and cook for about 15 minutes until onion starts to caramelize. Add the squash pieces and cook for another 5-7 minutes, stirring occasionally. Add broth and cook on low for approximately 45 minutes or until squash is fork tender. Using an emulsion blender, blend the soup until smooth and creamy. Stir in the SOUR SUPREME® which has a similar taste and texture to traditional sour cream and adds a rich creaminess to soups, but is also milk and butterfat free and contains no cholesterol. Ladle into bowls and add a dollop of sour cream and serve.
Skinny Black Bean Soup
1 Tbsp olive oil
1 red onion, peeled and chopped
1 red bell pepper, chopped
1 container of chicken broth
1 cup of TOFUTTI Better Than Cream Cheese
Serve with crackers and TOFUTTI SOY CHEESE SLICES®
In a large soup pot, add the oil and chopped onion and pepper and sauté for 5 minutes. Then add one can of drained black beans and the chicken broth. Cook over low for 45 minutes. Using an emulsifier blender, blend the soup until creamy. Ladle into soup bowls and serve alongside crackers spread with TOFUTTI Better Than Cream Cheese.
Roasted Veggie Soup
Roasted vegetables add intense flavour and sweetness to the soup.
1 large yellow squash, peeled and cut into 2 inch square pieces
1 lb carrots, peeled, cut into chunks
2 Tbsp olive oil
3 cups of chicken stock
Serve with crackers and TOFUTTI SOY CHEESE SLICES®
Line a rimmed cookie tray with foil and spray with non-stick spray. Prepare all veggies. Place them into a clean plastic bag; pour in 2 Tbsp of olive oil and 1 tsp each of salt and pepper. Shake to coat veggies. Pour veggies on to tray. Sprinkle gently with sea salt. Bake in a 350 degree F oven for 50 minutes or until roasted through—use a fork to see if the vegetables are tender.
Add roasted vegetables to the pot along with the stock and cook for about 45 minutes. Use an emulsion blender to blend. Serve with a dollop of SOUR SUPREME®.
