Rich Roasted Tomato Soup

(Makes 4 servings)

Roasted tomatoes, garlic, and dried herbes de Provence give this soup a sweet and savory flavor. Photo courtesy Shutterstock.

Ingredients

• 8 Roma tomatoes, cut in half lengthwise
• 2 tablespoons olive oil, divided
• Kosher salt and freshly 
ground black pepper
• ½ cup plus 1 tablespoon water, 
divided
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried herbes 
de Provence
• 2 cups chicken or vegetable 
stock
• Sour cream or olive oil, for 
garnish (if desired)

Directions

1. Preheat oven to 275° F. Line baking sheet with parchment paper.
2. In bowl, toss tomatoes with 1 tablespoon olive oil, salt, and pepper.
3. Place tomatoes, cut side down, on prepared baking sheet and drizzle 1 tablespoon water over tomatoes.
4. Bake in oven for 1 hour. Remove from oven. Carefully peel off skins and discard.
5. Flip tomatoes over so they’re cut side up, and place back in oven until tomatoes are shriveled but not dry, another 30 to 60 minutes.
6. Remove tomatoes from oven and allow to cool slightly.
7. Meanwhile, in large saucepan, saute onion in remaining 1 tablespoon olive oil over low heat until very soft, 10 to 12 minutes.
8. Add garlic and herbes de Provence and cook until fragrant, another 1 to 2 minutes.
9. Add stock and remaining ½ cup water and bring to simmer. Simmer 15 minutes.
10. Cool slightly. In blender, puree tomatoes (including any cooking liquid on baking sheet) and stock mixture until very smooth. You may need to work in batches.
11. Strain through fine sieve if very smooth texture is desired.
12. Pour soup back into saucepan, season with salt and pepper, and heat gently.
13. To serve, ladle into cups or bowls and top with either swirl of olive oil or little sour cream, if desired.

Nutrition Facts

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Calories:178
Total fat: 6.8g
Carbohydrate: 17g
Fiber:23g
Protein:3.8g
Sodium:291mg

Recipe Courtesy Melissa d’Arabian, as seen on Food Network’s Ten Dollar Dinners.

Melissa d’Arabian’s Rich Roasted 
Tomato Soup The Saturday Evening Post

Sweet Potato, Corn, and Kale Chowder

(Makes 6 servings)

This version of traditional chowder-style soups includes sweet potato and kale for a flavorful, filling meal. Photo by Gentl & Hyers.

Ingredients

• 1 tablespoon grapeseed oil
• 1 small onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 3 medium sweet potatoes, 
peeled and diced
• 3 cups corn, fresh or frozen
• 2 teaspoons dried thyme
• 2 cups vegetable stock
• 2 cups rice milk, plus more 
if needed
• 2 tablespoons cashew butter, 
dissolved in ¼ cup hot water
• 1 bunch kale, chopped into 
small pieces
• Water or stock as needed
• Sea salt and freshly ground black 
pepper

Directions

1. In large pot over medium heat, sauté onion in oil until soft (about 3 minutes).
2. Add celery, carrots, sweet potatoes, corn, thyme, and stock and simmer 5 minutes.
3. Add enough rice milk to cover vegetables.
4. Bring to boil, reduce heat and simmer until vegetables are soft (about 20 minutes).
5. Remove from heat, and add dissolved cashew butter. Partially puree using handheld blender.
6. Add kale, return to heat, thin with water or stock to achieve desired consistency, and cook until kale is tender.
7. Season to taste with salt and pepper, and serve.

Nutrition Facts

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Calories: 245
Total fat: 7.8g
Carbohydrate: 44g
Fiber:56g
Protein: 5.6g
Sodium: 350mg

Reprinted with permission from Clean Food, Revised Edition © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co. Inc., Photography by Gentl & Hyers.

Terry Walters’ Sweet Potato, Corn, and Kale Chowder The Saturday Evening Post

While every home cook can ladle out a family favorite, we invited celebrity chefs—Melissa d’Arabian, Emeril Lagasse, Ellie Krieger, Curtis Stone, and Terry Walters—to stir the proverbial pot by sharing simmering soup recipes from their kitchens.

Tomato Soup

Melissa d’Arabian’s Rich Roasted Tomato Soup

This take on tomato soup uses ripe, roasted tomatoes for a sweet, rich flavor. Add a tasty grilled cheese sandwich for a winning combination!

Caldo Verde

Emeril Lagasse’s New-Style Caldo Verde

Chef Emeril adds crispy kale to give this spicy stew, his childhood favorite, added texture and flavor.

Navy Bean Soup with Ham

Ellie Krieger’s Navy Bean Soup with Ham

Try this healthy version of a classic bean soup with chunks of ham on a cold winter night.

Winter Vegetable Minestrone

Curtis Stone’s Winter Minestrone

Curtis Stone’s take on this classic Italian soup is both hearty, healthy, and easy on your wallet.

Sweet Potato, Corn, and Kale Chowder

Terry Walters’ Sweet Potato, Corn, and Kale Chowder

This version of traditional chowder-style soups includes sweet potato and kale for a flavorful, filling meal.

Celebrity Soups The Saturday Evening Post

Navy Bean Soup with Ham

(Makes 8 servings)

Try this healthy version of a classic bean soup on a cold winter night. Photo from Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger (John Wiley & Sons).

Ingredients

• 1 pound dried navy beans
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 ribs celery, diced
• 1 tablespoon crumbled fresh 
sage
• 4 cups low-sodium beef broth
• 4 cups water
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon freshly ground 
black pepper
• 4 ounces lean ham steak, cubed
• 1 cup chopped fresh parsley leaves

Directions

1. Pick over beans and discard any stones.
2. Soak beans in cold water for at least 8 hours. Drain and rinse well.
3. Heat oil in soup pot over medium-high heat.
4. Add onion and cook, stirring, until soft and translucent, about 4 minutes.
5. Add garlic and cook for 30 seconds.
6. Add carrot, celery, and sage and cook, stirring, until vegetables begin to soften, about 5 minutes.
7. Add beans, beef broth, water, bay leaf, salt, and black pepper and bring to boil.
8. Reduce heat to medium low, cover, and cook until beans have begun to soften, about 1 hour.
9. Add ham and cook, uncovered, until beans are soft and soup has thickened, about 30 minutes more.
10. Serve garnished with parsley.

Nutrition Facts

SERVING SIZE

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Calories: 250
Total fat: 4g
Carbohydrate: 38g
Fiber: 15g
Protein: 6g
Sodium: 530mg

Recipe from Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger (John Wiley & Sons).

Ellie Krieger’s Navy Bean Soup with Ham The Saturday Evening Post

New-Style Caldo Verde

(Makes 4 to 6 servings)

Chef Emeril adds crispy kale to give this spicy stew texture and flavor. Photo by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups finely chopped yellow 
onions
• 1 tablespoon minced garlic
• 2 pounds Idaho potatoes, peeled 
and cut into ½-inch cubes
• 7 cups chicken stock or canned, 
low-sodium chicken broth
• Salt (if desired) and freshly ground 
black pepper, to taste
• ½ teaspoon crushed red pepper
• 8 ounces kale, large stems and 
ribs removed
• 8 ounces firm (smoked) chorizo 
or other hot smoked sausage, 
diced or crumbled
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped 
fresh mint

Directions

1. Heat olive oil over medium-high heat in large soup pot, and add onions and garlic.
2. Cook until onions are wilted, 4 minutes.
3. Add potatoes and chicken stock, cover, and bring to boil.
4. Season with salt and pepper, and add crushed red pepper.
5. Reduce heat and simmer, uncovered, until potatoes are tender, 20 minutes.
6. While potatoes are cooking, thinly slice kale. Set aside.
7. When soup is thick and potatoes have begun to break down, add sausage and cook for 5 minutes.
8. Stir in kale and simmer until leaves have softened but are still slightly crunchy and flavors have melded, 15 minutes.
9. Stir in cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

Nutrition Facts

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Calories: 325
Total fat: 19.6g
Carbohydrate: 23g
Fiber: 37g
Protein: 15.3g
Sodium: 929mg

Recipe by Emeril Lagasse, photography by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.

Emeril Lagasse’s New-Style Caldo Verde The Saturday Evening Post