jon latessa

Warm up with a bowl of this slightly sweet and very creamy soup. This recipe makes about four servings.

Ingredients 

• 2 tablespoons extra-virgin olive oil
• 2 large Russet potatoes
• 2 stalks of celery, chopped
• 1/2 red onion, chopped
• 1 12-oz jar of roasted red peppers (I added the juice from the container)
• 5 sun-dried tomatoes
• 4 cups low sodium chicken or vegetable broth
• 2/3 cups sour cream (plus more for topping, if desired)
• chopped cilantro
• pepper jack cheese
• Dinner rolls
• Salt and pepper

Method

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

From Food Network

After a weekend of nonstop eating (and drinking), you sometimes need to get back to basics. This cabbage soup recipe is incredibly simple while still remaining full of flavor. I used a good amount of my all time favorite spice mix, Herbs de Provence, for an added punch. Play around with the spices based on what appeals to you. If you’re craving meat, ground beef or pork would make a tasty addition.

Ingredients

• 3 teaspoons olive oil
• Healthy amount of Herbs de Provence
• 1 medium onion, chopped (about 1 1/4 cups)
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• Garlic (to taste)
• 1 medium sized cabbage, sliced into small pieces
• 1/2 teaspoon to 1 teaspoon salt
• 1 15-ounce can whole peeled tomatoes
• 4 cups vegetable stock
• Freshly ground pepper

Method

Heat olive oil in large pot over medium heat. Add the chopped onions, carrots, celery, and garlic. Stir in the Herbs de Provence. Cook until veggies have softened, about 5 minutes.

Add the cabbage and stir with the veggie mixture. Add the canned tomatoes and continue to stir.

Once well combined, add the vegetable stock and bring to a simmer. Add salt and pepper. Lower heat and let simmer for additional 20 to 25 minutes until the cabbage is well cooked. Taste and add more salt, pepper, or Herbs de Provence accordingly.