Orange Delight Soup
Cook time: 15-20 minutes (or 6-10 minutes if no steaming)
Ingredients: Carrots (15 baby carrots), 2 Roma tomatoes, 1/4 cup shredded cheese, 1 tbsp of Vidalia onion, 1/4 tsp dried basil, 1 clove of garlic, 2 cups vegetable broth, 1 cup filtered water
Optional ingredients: avocado, meat such as chicken
When I make recipes, I want recipes that use ingredients that I pretty much always have on hand. I do no like what I refer to as high maintenance recipes. At least, I don't like making those kinds of recipes. Eating them I'm fine with.

I had a hankering for some tomato soup and I had fresh roma tomatoes on hand that I needed to use. But, I didn't want just plain tomato soup. I wanted to spruce it up a little without making it complicated (not to mention to make it so that my daughter who has a thing against tomatoes would eat it and love it).

I just threw this recipe together and it was a hit- big time! Even my picky daughter ended up loving it, though it did take some convincing to try it (there were bribes involved). Once she did try it, she loved it.
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First, I gently steamed the baby carrots in a steamer. The cook time is supposed to be 12-15 minutes. I did not want them fully cooked (because I wanted to retain more nutrients).

I steamed them in my Black & Decker steamer/rice cooker for 9 minutes. They were a little soft but still had some crunch to them.

* The second time I made this soup, I threw the carrots in raw and it turned out great, and the added benefit is less nutrients lost in the cooking process.

While the carrots were steaming, I put the vegetable broth into the blender. I was making this soup for a family of four and wanted some extra on hand. I put in about 2 cups of broth and 1 cup of filtered water. We like our soup to be thick and creamy. If you like your soup to be more watery, you can always add more water.
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Next, I washed and cut up two roma tomatoes into quarters. I added them to the blender. 



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I then added the steamed carrots when they were finished cooking.

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Last, I added the extras- some steamed Vidalia onions (probably about 1 tbsp), about 1/4 cup of shredded cheese (I used Mexican because we almost always have it on hand), 1 clove of garlic, some basil (about 1/4 tsp).

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When I served it, I added some chunks of avocado, sprinkled a little cheese on top, and tore up a little bit of grilled chicken that was fresh off the grill.

Of course, you can add other spices or alter it to suit your tastes or even what you have on hand. This soup was delicious and everyone was begging for more, which is why I made sure to have extra on hand (hubby went back for seconds).

Tips to mothers of young children/babies:

  • My baby loves to eat soup. I give her a straw with her little bowl and she drinks it. I have to help her a little with tilting the bowl as it gets low in the bowl, but I can do this and eat myself too. She definitely doe not want me to soon feed her (and I don't want to either).
  • My older child is in the picky eater stage. She started out by dipping her chicken into the soup. I don't know about your children, but mine will eat pretty much anything if they can dip it. Once she liked the soup as a dip, I then tore up chicken and put it in her soup, along with some crushed tortilla chips (an extra special treat). I didn't add much at all, but it only took a little bit of tricks to trick her into liking it.
 


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