Tomato-Potato Soup with Roasted Garlic
For those who know me well, two things are quite clear. One, I love cookbooks and have an extensive collection. They are like treasured friends. Two, making soup is something that I love to do – several times a week. I welcomed the opportunity to review The Soup Sisters newest cookbook, “The Soup Sisters Family Cookbook – More Than 100 Family-Friendly Recipes To Make and share with Kids of All Ages”. I am pleased to share with you today one of their featured recipes called, “Tomato-Potato Soup with Roasted Garlic” which is an uncomplicated, fast and flavourful soup to make.
The recipes are categorized in the most interesting way:
- Garden Grown: Soups for all seasons where fresh vegetables take a starring role
- Magic Beans: Soups made with pulses (split peas, chickpeas, beans, lentils & more)
- Noodling Around: Soups stocked up with noodles and stuffed pasta
- The Main Event: Hearty Main Course Soups packed with chicken, beef, pork, fish or seafood
- Chill Out: Soups created to be eaten cold
Here is an example from each category:
- Autumn Pear (or Apple) and Parsnip Soup
- BLT: Bacon, Lentil and Tomato Soup
- Dragon Soup
- Cabbage Roll Soup
- Roasted Okanagan Tomato Gazpacho
As a culinary instructor, I appreciate the fact that there is a basic building blocks section in the book. It starts with discussing the pantry and how to stock it; which vegetables to always have on hand; other important items for the fridge and freezer; the essential equipment that you will need and even a section on learning basic knife skills. As well, the book teaches how to make your own stock (chicken, turkey, beef, fish, vegetable, etc.)
Would I Recommend this Book? A resounding yes! This cookbook is dedicated to soup and is very appealing in its simplicity, detail and very good photography illustrating the recipes. There are symbols/icons attached to each recipe depicting whether it is vegan, vegetarian or gluten-free, as well as icons to explain key recipe features, tips, techniques and stories about the recipes. What I consider refreshing about this book is the diversity of the soup-makers. There are soup recipes from celebrity chefs to a Grade 2 class (see Dragon Soup). The recipe that I shared with you in this post was written by a 12-year-old. This book has been developed to appeal to soup-makers of all ages.
Tomato-Potato Soup with Roasted Garlic
Yield: Six servings
CHEF TALK: This recipe for Tomato-Potato Soup is going to become a family favourite in your household. It is a vegan soup which is also gluten-free, dairy-free, and refined sugar-free. Roasting garlic is easy – be sure to plan ahead as it takes about one hour to do this. See the photographs below for instructions. I like the crunch of garlic croutons on top of this soup, but feel free to add your own garnish.
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 4 cups vegetable or chicken stock
- 1 can (28 oz) diced tomatoes
- 2 large potatoes, peeled and chopped
- 1/2 tsp each salt and pepper
- 1 whole head Roasted Garlic
- 2 Tbsp honey
- 1/2 tsp cayenne (optional)
- In a medium pot, heat the oil over medium Add the onion and celery and cook, stirring often, until the onion starts to soften, about 4 minutes.
- Add the stock, tomatoes (with their juices), potatoes and salt and pepper. Bring to a boil over medium-high Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 20 minutes.
- Remove the pot from the heat. Using an immersion blender in the pot, blend the soup until smooth.
- Bring the soup back to a boil over medium-high. Add the roasted garlic cloves, honey and cayenne (if using). Stir well or, for a smoother soup, blend again with the immersion blender.
- Ladle the soup into warm bowls and enjoy its garlicky goodness.
Here is your step-by-step visual to make Tomato-Potato Soup With Roasted Garlic:
I know you will enjoy making this delicious Tomato-Potato Soup with Roasted Garlic! I encourage you to continue to make soups from this book. The next soup that I am going to make is “Cabbage Roll Soup”, found in The Main Event section, which has been provided by my friend, Anna Olson. I can almost taste it now!
The Soup Sisters Family Cookbook: More Than 100 Family-Friendly Recipes to Make and Share With Kids of All Ages
Edited by Sharon Hapton with Gwendolyn Richards
Hardcover: 210 Pages
Publisher: Appetite by Random House
Excerpted from The Soup Sisters Family Cookbook: More Than 100 Family-Friendly Recipes to Make and Share With Kids of All Ages edited by Sharon Hapton with Gwendolyn Richards. Copyright © 2017 Sharon Hapton. Illustrations © 2017 Dean Stanton. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Disclosure: A review copy of The Soup Sisters Family Cookbook: More than 100 Family-Friendly Recipes to Make and Share with Kids of All Ages was provided by Appetite by Random House. All opinions are my own.
As always, if you give this recipe for Tomato-Potato Soup with Roasted Garlic a try, please come back and leave me a comment below with your feedback.
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