Take the Chill Off with Heart Warming Soup

soupNothing warms you up on a chilly day like a bowl of steaming hot soup. Homemade soup is goodness in a bowl, filled with good-for-you vegetables and made with love. We’ve taken a few recipes for your favourite soups and tweaked them slightly to make sure they are dairy free and so delicious! Dig in to a big bowl of homemade soup for lunch, dinner, brunch—any time at all!

After Thanksgiving Turkey Soup

What to do with all that leftover turkey? Make homemade soup! It’s a great meal for lunch or dinner or it can be frozen and served when you are once again craving turkey.

After carving the Thanksgiving or Holiday turkey, throw the carcass into a big soup pot along with some chopped carrots, celery, bits of left over dressing and even a bit of left over gravy. Add two containers of vegan vegetable broth. Cover with a lid and let pot come to a boil and then turn on low and let cook for 30 to 40 minutes. Let stock cool. Then remove the bones and skin using a large slotted spoon. Discard bones and skin. Set cooled broth in the fridge and leave overnight. The next day, use the same slotted spoon to skim the surface to remove excess fat from the surface of the soup. Add more vegetables if needed. If you prefer noodles in your soup, add 1 cup of macaroni or spiral noodles, (egg-free, gluten free or noodles of your choice) and place the soup pot back on stove element and cook for another 20 to 25 minutes or until pasta is cooked.

Delicious Pumpkin Soup

  • 1 Tbsp olive oil or non-dairy margarine
  • ¼ cup finely diced onion
  • 1 Granny Smith apple or pear, peeled and finely grated
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 cups chicken broth (homemade or purchased)
  • 1 dash of nutmeg
  • Salt and pepper to taste

Melt oil or margarine in a large pot over medium heat. Add the onion and cook for about five minutes until onions soften. Add pumpkin, grated apple or pear, broth, a dash of nutmeg, and salt and pepper to taste. Turn heat to low, cover pot and cook for approximately 30 minutes, stirring occasionally. Remove from element and stir in 1 cup TOFUTTI SOUR SUPREME® to add a silky richness to the soup. Pour soup into a blender, or use a hand blender emulsifier to work soup until it is extra smooth and creamy. Ladle into soup bowls and garnish with an extra dollop of sour cream and a sprig of fresh parsley.