Can you tell me a good soup recipes without cream or cheese in it?

It depends on if you want sweet, brothy, thin, thick.


I am a caterer and receive a lot of requests for summer soups right now.





I'll share a few with you, but don't know if these are the type you are looking for.





BUTTERNUT SWEET SUMMER SOUP


--%26gt;2 butternut squash AND 1 or 2 sweet potatoes


Cut squash in half, scoop out seeds, brush flat sides with cooking spray or olive oil, and place flat-side-down in a glass baking dish.


--%26gt;2 cloves garlic, minced


--%26gt;add some water - about an inch in the glass dish, and then add the garlic.


--%26gt;poke a few holes in the sweet potato(es) with a fork, and add them to the dish.


--%26gt;bake at 350 for about 1-1/2 hours.





CARROTS


--%26gt;While the squash is baking, add 2 cups carrots to 3 cups of water in a LARGE pot and boil until carrots are tender.





--%26gt;CHICKEN STOCK OR SOY MILK (depends on if you don't eat meat products)


--%26gt;Add 2-1/2 cups chicken stock about 1/2 cup at a time and keep blending.


--%26gt;Add S%26amp;P


--%26gt;add bit of brown sugar (I use about 3 tablespoons)





When squash is very soft, scoop flesh into the pot, scoop out meat of sweet potato and add to the pot with the liquid left in the bottom of the glass baking dish.





Using an immersion blender, stir/blend until smooth.


NOTE: (If you don't have an immersion blender, you can wait till the end of the recipe, then use a blender or food processor to make the soup smooth and creamy.)


Serve either hot or cold. YUM


ENJOY





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Cold Tomato %26amp; Basil Soup





INGREDIENTS:


-- 2 lbs. ripe tomatoes


-- 1 bunch of basil + a few leaves reserved for garnish


-- 2 cups chicken stock


-- 2 garlic cloves, peeled


-- 2 Tablespoons olive oil


-- 2 Tablespoons red wine vinegar


-- 2 pinches of sugar


-- sea salt %26amp; freshly ground pepper





PREPARATION:


1. Bring a pot of water to boiling. Cut a shallow X on the bottom of each tomato and plunge them into the boiling water for about a minute. Remove and peel them.





2. Cut the tomatoes in half, squeeze out the seeds, then dice them.





3. Put the garlic, olive oil, and basil into a food processor and pulse to combine.





4. Add the tomatoes, chicken stock and sugar to the basil mixture and pur茅e.





5. Pour this mixture into a saucepan and warm it gently, adding the salt, pepper and vinegar. Adjust seasoning, remove from heat and chill.





6. When the soup has chilled, press it through a fine sieve. Keep cold until ready to serve.





To serve:


Divide the mixture among 4 soup plates and garnish with the reserved basil leaves.


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If you give me specifics, I'll be more than happy to help more.





Have a good eating day!Can you tell me a good soup recipes without cream or cheese in it?
1 cup split peas, soaked


1 onion


1 carrot


1 stalk celery


1 parsley root (optional)


1 large clove garlic or more


1 bay leaf





put the peas in a deep pot with about 5 cups of water. bring to a boil----WATCH CAREFULLY cuz it will start to boil over. skim off the scummy stuff on top. then boil for 45 minutes. put in the veg %26amp; cook on low for 45 min more. add 1 teaspoonof salt %26amp; a little bit of pepper.Can you tell me a good soup recipes without cream or cheese in it?
Unstuffed Cabbage Soup


3lbs chopped cabbage


2 lbs lean ground beef-uncooked


2 cups instant rice


1 onion chopped


2cloves garlic,pressed


45 oz of your favorite canned tomatoe (stewed, whole, chopped or just sauce)


salt and pepper to taste


I mix all except cabbage placing cabbage on the top cover and simmer about an hour.





A weight watchers recipe I would not eat for the longest time finally my girlfriend made me and guess what the weird little recipe is good.


3 or 4 cans of your favorite bean, pinto, black, navy etc


1 can rotel tomatoes (tomatoe with chilies)


1-2 Lg. cans of chicken broth (or homemade)


1pkg taco seasoning


1pkg dry ranch salad dressing


Mix all in one pot heat and eat.


I am getting ready to make that this week. hope you like these.
Dove, lather without caustics.
MINESTRONE SOUP


2 tbsp olive oil


1 large onion, chopped


1 clove garlic, minced


陆 lb Italian sausage (opt)


1/2 cup each chopped celery, carrot and green pepper


2 tbsp chopped parsley


1/2 tsp dried basil


Pinch dried thyme


1 bay leaf


Salt and pepper


2 cups chopped tomatoes (or 19 oz/540 mL can)


4 cups chicken or vegetable stock


2 cups shredded cabbage


1 cup cooked or canned kidney beans


(or any bean)


1/2 cup elbow macaroni or other pasta





鈥?In large heavy saucepan, heat oil and butter. Brown suasage meat , add onion, garlic, celery, carrot and green pepper; cook until softened but not browned. Stir in parsley, basil, thyme, bay leaf and a little salt and pepper.


鈥?Stir in tomatoes and stock. Bring to boil; reduce heat, cover and simmer for about 10 minutes. Add cabbage, beans and macaroni. Cover and simmer about 30 minutes. If too thick, dilute with water to desired consistency. Taste and adjust seasoning. Makes about 8 servings.


VARIATIONS: LENTIL CHOWDER:


鈥? Omit macaroni and kidney beans; add 1 cup (250 mL) dried lentils instead, cooking about 45 minutes or until tender.
Easy Quick Veg soup





1 onion chopped


olive oil


2 cans chicken or veg broth


1 can diced tomatoes


1 can green beans


1 can whole corn


1/4 C. rice


1/4 tsp dried thyme


1 bay leaf


1 can beans (any variety except black beans)





Saute the onion in the olive oil. Add everything except the beans. (No need to drain the veggies.) Bring to a boil, cover, reduce heat and simmer for 20 minutes. Add the beans and simmer a minute or two longer. Remove bay leaf before serving.