soup

Andy Warhol shot to superstardom with his infamous paintings of Campbell’s soup cans in 1962. In celebration of this legendary icon, we’ve cooked up a batch of delicious tomato soup. Almost as easy to make as the Campbell’s version, this one is packed with flavor and great for any occasion.

Andy Warhol’s Tomato Soup
Makes about 4-6 servings

Ingredients:
1 large onion, diced
2 cloves of garlic, minced
2 tblspn tomato paste
24oz can + 8 oz can of san marzano tomatoes, whole or diced
4 cups low sodium organic stock
sprig fresh basil
extra virgin olive oil
salt and fresh ground pepper
swirl of heavy cream
1 tblspn butter

Directions:

1). In a heavy bottom deep pan or dutch oven, heat a few tblspn olive oil and a tblspn of butter and sauté onion and garlic over medium high heat till soft, 5-10 minutes.

2). Add the tomato paste, sauté 5 minutes. Then add the canned san marzano tomatoes, chicken stock and season with salt and pepper.

3). Turn heat down to low and let everything simmer together for about 30 minutes, stirring occasionally.

4). Taste again for seasonings. Using an immersion blender or in batches, blend till very very smooth.

5). Towards the very end, add the basil to flavor for 5 minutes. If it’s too thick you can add more stock here.

6). Finish with swirl of cream to make it more creamy soup, and a knob of butter.

7). Top with croutons and fresh parmigiana cheese and drizzle of olive oil and serve hot.

Autumn really is the best time of year in and around NYC. Gone is the sweaty humid summer, and in return, is the crisp air, changing leaves and the bounty of the fall harvest. Added bonus is that football is back on, and you don’t have to schlep around in wet ‘muddy’ snow on your commute to work (well, not just yet).

One of the best kitchen gadgets we’ve recently purchased is the Cuisinart Smart Stick. Affordable and compact, it’s perfect for soups, purees, smoothies, sauces… We’re easing into fall with a simple roasted vegetable soup, using our Cuisinart Smart Stick. Perfect for a lazy Saturday early afternoon in front of the TV!

Roasted Vegetable Soup
(we used: Carrots, Butternut Squash & Apples )

Ingredients :
4-5 Carrots, peeled and chopped into 1 inch cubes
2-3 cups peeled and chopped butternut squash
1 granny smith apple, peeled and chopped roughly. Toss with lemon juice to keep from oxidizing, and set aside.
1 small onion, peeled and chopped roughly
1 inch piece of peeled ginger, set aside while the vegetables are roasting
2-3 cups (depending on how thick / thin you like the soup) low sodium organic chicken stock
salt, fresh pepper, nutmeg (optional), olive oil
garnishes : croutons, parmesan cheese, drizzle of olive oil, toasted sliced almonds or pumpkin seeds

Directions:
1). Pre-heat oven to 375 F. Peel and chop all the vegetables (carrots / squash / onion) and drizzle with olive oil, salt and pepper. Roast till just tender, approx 30 minutes.
2). In a large stockpot, put all the roasted vegetables and keep over med high heat. Add the chopped apples, chicken stock, ginger.
Simmer for 10 minutes for the flavors to come together and the stock is warmed through. The stock should be enough to just cover the vegetables.
3). Take the immersion blender and start pureeing the mixture slowly to avoid splattering. Once everything is sufficiently blended and there are no chunks left, you can taste for seasonings, and adjust the texture if it’s too thick by adding more stock.
4). Finish the soup over medium low heat by adding a tab of butter or touch of cream.
5). Serve with crusty bread, grilled cheese and your favorite garnishes.

*for a hint of spice you can also add a pinch of curry or cayenne pepper / cajun spices.

soup

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