soups – Holly’s Healthy Home Cooking

Cream of Mushroom Soup, Vegan

Ingredients 2 tsp I Can’t Believe It’s Not Butter 12 oz. Sliced Mushrooms 1/3 c Flour 1/2 tsp Salt pinch Pepper 2 C Vegetable Brothe 2/3-3/4 cup Cashew Cream (made from 1/2 c Cashews, soaked) Instructions In a large stock pot over medium high heat, saute mushrooms in vegan margarine. Mix flour, salt, pepper andContinue reading “Cream of Mushroom Soup, Vegan”

Creamy Tomato Basil Soup (Vegan)

1/2 cup prepared cashew cream (or make some from 1 cup cashews soaked in water) 3 cans diced tomatoes salt, pepper, and plenty of basil to taste If you don’t have cashew cream prepared, prepare that in the blender by adding a little bit of non-dairy milk. Mix all ingredients in a blender and blendContinue reading “Creamy Tomato Basil Soup (Vegan)”

Sweet Potato Soup

4 cups of cooked sweet potatoes, cut into chunks 2 cloves minced garlic 1 tsp paprika 1 tsp salt 1/4 tsp black pepper 1/2 tsp garam marsala 1/2 TSP cinnamon 1/4-1/2 cup non dairy milk (to desired consistency 4 cups vegetable broth (or water with vegetable paste) Add all ingredients to a blender and blend,Continue reading “Sweet Potato Soup”

Creamy Potato Soup (Vegan Version)

4 cups vegetable broth (or water w/ bruillion cube) 4 cups potatoes, peeled and cubed (about 4 medium) 2 TBSP minced onions 1/2 tsp seasoning salt or regular salt 1/4 tsp pepper 1/4 tsp cayenne pepper, (optional) 1 TBSP chives 1 package vegan cream cheese Boil potatoes, covered, in broth on medium heat until potatoesContinue reading “Creamy Potato Soup (Vegan Version)”

Cashew Cream

Soak raw cashews in water for 6-8 hours. Blend, adding non-dairy milk, until smooth. Add avocado, nutritional yeast, etc to make flavors.

Vegan Bean Chili

1 package 15 Bean soup mix (or use 3 cans of beans of your choice) 1 15 oz can diced tomatoes 1 15 oz can tomato sauce Chili seasoning (I make my own with chili powder, cumin, Garlic powder, onion powder, oregano, seasoning salt to taste) Prepare the bean soup according to package instructions, thenContinue reading “Vegan Bean Chili”

Shrimp Bisque

1 bell pepper, choopped. cooking spray 1 8oz package fat free cream cheese 1 can fat free evaporated milk 2 cans fiesta corn, drained. 1 10oz package small shrimp (deveined, tails off). 1 tbsp tobasco sauce 4 small cans cream of potato soup Sautee the bell pepper in a skillet with some cooking spray untilContinue reading “Shrimp Bisque”

Southwest Chicken & Corn Chowder

Adapted from a Hungry Girl recipe. 1 lb chicken breast or tenderloins 3.5 cups of water 2 Chicken bullion cubes 1 14.5 oz can of cream corn 1 14.5 oz can of navy beans 1/2 cup mashed potato flakes 1/2 cup Almond Breeze, Unsweetened almond milk 2 TBSP chopped jalepeno peppers 1 TBSP minced onionContinue reading “Southwest Chicken & Corn Chowder”

Garbanzo Bean and Zucchini Soup

1 can garbanzo beans 1 serving frozen tortellini 1 can zucchini in tomato sauce 3.5 cups chicken broth (I use water plus bouillon) 10 chopped baby carrots (or 1 medium) 1 small can sliced mushrooms minced garlic 1 tsp italian seasoning 1/4 tsp salt 1/4 tsp ground pepper minced onion to taste Combine all ingredientsContinue reading “Garbanzo Bean and Zucchini Soup”

Chicken Tortilla Soup

6 oz chicken tenderloins, boiled and shredded 1 14 oz can of Fiesta Corn (or any other kind of corn works), drained 1.5 cups salsa (hotness of your choice) 3 cups water (taken from what you boiled the chicken in) + 1 bouillon cube (or just use broth!) 1/2 cup shredded fat free cheddar cheeseContinue reading “Chicken Tortilla Soup”