Soup is completely underrated. Somewhere along the way it got pigeonholed as a first course—a warm-up act for the big show or what you eat when you’re feelin’ sicker than a dog. And while it’s true that soups are a great starter and a comfort food, I really think of them as an everyday entrée—something fresh, easy and completely satisfying, especially during the coldest months.
Now I know that a lot of people grew up getting their soup from a can; it’s cheap and really convenient. But soup wasn’t born in a can, y’all. It actually starts with fresh ingredients, easily blended together for a fulfilling meal chock full of vitamins. And when you start from scratch, I promise you’ll taste and see the difference (the colors are really beautiful). In fact, Michael has gotten so spoiled eating my blended soups that he’ll turn his nose up at anything that has a shelf life of more than a week. (I think he even hid the can opener.)
For this shoot I wanted to share three of my favorite recipes with y’all that I cooked in the kitchen in real time—no fancy “Hollywood” effects here to speed up the process—so I promise they’re as quick and easy as they sound, especially if you have a Vitamix blender which I really recommend getting if you’re into making soups on a weekly basis.
The Roasted Carrot and Tomato Soup is a classic favorite in my family, and I’m guessing it will be in yours, too. I like to top it off with a dollop of sour cream, but Greek yogurt is a healthier alternative that’s just as rich and creamy. This soup is also delicious served cold, like a gazpacho. In that case, I’ll top it with chopped green onions for a little kick and color. Curried Squash and Apple Soup is a rich and creamy blend of sweet and savory flavors to warm a winter belly. And if you’ve never tried my Very Green Soup, I promise you won’t be disappointed. It’s every bit as tasty as the others with a gorgeous color that you just can’t find in a can.
To make these good soups super, the most important step is to deglaze your pan after roasting. Those lil’ bits and pieces add such wonderful flavor without the calories. Besides that, all you need is a big spoon, a bigger bowl and a real big appetite—which is exactly what everyone on set had by the time I was done cooking three batches. Luckily, these recipes make plenty of soup that you can either freeze or, if you have a crew like I do, feed the whole farm. Now that’s what I call a soup kitchen!
Try these other blended soups!
Carrot Soup with Blue Cheese
Sweet Potato and Date Soup
Roasted Red Bell Pepper Soup
Creamy Squash Soup
Creamy Pumpkin Soup
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm