Cuisinart SB-5600C manual Chipotle Roasted Tomato Soup, Roasted Beet & Tomato Soup with Tarragon

Place all ingredients in the blender jar in the order listed. Blend on Purée for 35 to 45 seconds until smooth, creamy and homogenous. Chill if not serving immediately.

Serving suggestions – garnish with diced tomato, chopped jalapeño peppers and slices of avocado.

Nutritional information per ½-cup (125 ml) serving:

Calories 119 (65% from fat) • carb. 8g • pro. 3g • fat 9g

• sat. fat 2g • chol. 2mg • sod. 182mg • calc. 72mg • fiber 3g

Chipotle Roasted Tomato Soup

This slightly spicy, slightly smoky tomato soup would be great

with a grilled cheese sandwich.

Makes 6 cups (1.5 L)

1can (35 ounces) plum tomatoes in heavy sauce

2 tablespoons (30 ml) extra virgin olive oil, divided

1tablespoon (15 ml) unsalted butter

1cup (250 ml) chopped (½-inch (1.25 cm) pieces) onion

½ cup (125 ml) sliced carrots (½-inch (1.25 cm) thick)

¼ cup (50 ml) sliced celery (½-inch (1.25 cm) thick)

1teaspoon (5 ml) oregano

½teaspoon (2 ml) ground coriander

½teaspoon (2 ml) ground cumin 2½ cups (625 ml) chicken stock

¼ cup (50 ml) white rice

1 teaspoon (5 ml) kosher salt

1-2 teaspoons (5-10 ml) chipotle peppers with sauce (from a can)

Preheat oven to 300°F (150ºC). Line a baking sheet with sides with parchment. Drain tomatoes and reserve sauce. Cut tomatoes in half lengthwise and place cut side up in a single layer on prepared baking sheet. Drizzle with 1 tablespoon (15 ml) olive oil and roast for 1½ hours.

Place butter and remaining olive oil in a large saucepan. Heat on medium-high until butter is melted. Add onions, carrots, and celery. Reduce heat to low and cook until vegetables are softened and translucent, about 4 to 5 minutes. Add oregano, coriander and cumin. Cook for 2 to 3 minutes until herbs are aromatic. Add reserved tomato liquid, roasted tomato halves, chicken stock, rice, and salt. Bring to a

boil, then reduce heat to low and simmer, loosely covered, for 20 minutes.

Strain the solids from the cooking liquid, reserving liquid. Place solids and 1 cup (250 ml) of the cooking liquid in the blender jar with the chipotle peppers. Cover and blend on Purée for 20 to 30 seconds until completely emulsified, smooth and homogenous. Return purée to clean saucepan and stir in reserved cooking liquid. Reheat if necessary.

Note: Recipe may be doubled – blend to purée in 2 batches.

Nutritional information per 1-cup (250 ml) serving:

Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g

• sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g

Creamy Mushroom Soup with

Roasted Mushroom “Croutons”

Porcini mushrooms add extra flavour to the soup, and the Roasted

Mushroom “Croutons” make a flavourful garnish.

Makes 8 cups (2L)

For the Roasted Mushroom “Croutons”

2tablespoons (30 ml) extra virgin olive oil

1 pound (500 g) sliced mushrooms

1 teaspoon (5 ml) kosher salt

For the Creamy Mushroom Soup

2ounces (60 g) dried porcini mushrooms

2cups (500 ml) boiling water

4tablespoons (60 ml) unsalted butter

2cups (500 ml) sliced leeks (½-inch (1.25 cm) thick)

1cup (250 ml) chopped onion (½-inch (1.25 cm) pieces)

½ cup (125 ml) sliced celery (½-inch (1.25 cm) thick)

2 cloves garlic, peeled, smashed and cut in half

1pound (500 g) sliced mushrooms

1teaspoon (5 ml) thyme

1⁄3 cup (75 ml)dry sherry

3 to 4 cups (750 ml - 1 L) chicken stock or broth

8ounces (227 g) russet potato, peeled and cut into 1-inch (2.5 cm) pieces

1teaspoon (5 ml) kosher salt

¼teaspoon (1 ml) ground white pepper

2 tablespoons (30 ml)fresh lemon juice

¼cup (50 ml) half-and-half or light cream

Preheat oven to 400°F (200ºC). Line a baking sheet with parchment and drizzle with half the olive oil. Arrange the mushrooms in a single layer, drizzle with remaining olive oil and sprinkle with salt. Toss to coat, then arrange in a single layer again. Place in preheated oven and roast until mushrooms are browned, crispy and about half their original size. Let cool and reserve to use as “croutons” for the soup.

Place the dried mushrooms in a heatproof bowl. Cover with boiling water and let stand until softened, about 20 to 30 minutes. Drain, reserving the soaking liquid. Pour the soaking liquid through a coffee filter set in a strainer to remove any impurities and reserve.

Heat the butter in a 5-quart (4.7 L) Dutch oven type pan over medium heat. Add the leeks, onion, celery, and garlic. Cook until tender and translucent, about 3 to 5 minutes. Add the sliced mushrooms and thyme. Cook over medium-low heat until mushrooms are tender and have given up most of their liquid, about 15 to 20 minutes. Stir in the sherry and cook until reduced to about 1 tablespoon (15 ml). Add enough chicken stock to the reserve mushroom soaking liquid to make 5 cups (1.25 L) and add to the vegetable mixture with the potato and salt. Cover loosely and bring to a boil. Reduce heat to low, and simmer, loosely covered until potato is tender, about 20 minutes. Stir in pepper and lemon juice. Let stand 5 minutes. Strain the solids from the liquid, reserving all liquid. Have a large clean saucepan ready.

Place half the solids in the blender jar with 1½ cups (375 ml) of the liquid. Cover and blend on Purée until smooth, creamy and homogenous, about 30 to 40 seconds. Transfer to the clean saucepan and repeat with remaining solids and 1½ cups (375 ml) of the liquid. Combine with puréed mixture in saucepan. Stir in any remaining liquid, and half-and-half or light cream. Place over low heat to reheat to serving temperature. Serve hot and sprinkle with Roasted Mushroom Croutons.

Nutritional information per 1-cup (250 ml) serving:

Calories 206 (44% from fat) • carb. 23 • pro. 6g • fat 11g

• sat. fat 5g • chol. 18mg • sod. 715mg • calc. 47mg • fiber 4g

Roasted Beet & Tomato Soup with Tarragon

This is a “slow food” soup. It takes a while, but roasting the beets and tomatoes concentrates the flavours and colour in this vivid ruby red soup that is scented with just a hint of tarragon. This soup may be served hot or chilled – add a dollop of sour cream or a drizzle of heavy cream if you are feeling indulgent.

Makes 8 cups (2 L)

2pounds (1 kg) red beets, stems cut to 3 inches (6 cm) in length, greens reserved for another use or discarded

1can (35 ounces) Italian plum tomatoes, drained, juices reserved

2tablespoons (30 ml) unsalted butter

2cups (500 ml) chopped (½-inch (1.25 cm) pieces) onions

½ cup (125 ml) sliced (½-inch (1.25 cm) thick) celery

3 cloves garlic, peeled and halved lengthwise 1½ teaspoons (7 ml) tarragon

4 ounces (115 g) russet potato, peeled and cubed (¾-inch (2 cm) cubes)

4-5 cups (1-1.25 L) chicken stock or broth

1 teaspoon (5 ml) kosher salt

¼ teaspoon (1 ml) freshly ground white pepper

Optional garnishes: Sour cream or heavy cream, sprigs of fresh tarragon

Preheat oven to 425°F (220ºC). Scrub the beets and wrap in a double thickness of aluminum foil. Place in hot oven and roast until tender when tested with a knife, about 2 to 2½ hours, depending on the size of the beets. Preheat a second oven to 300°F (150ºC). Line a jelly-roll pan with parchment. Cut tomatoes in half lengthwise and arrange in a single layer on the prepared pan. Roast tomatoes for 1 hour.

Melt butter in a 5- or 6-quart (4.7- or 5.7 L) Dutch oven style stockpot over medium heat. When melted, add onions, celery, and garlic. Cook, stirring frequently, until translucent, about 3 to 5 minutes. Stir in tarragon, reduce heat to low, cover loosely and cook for 10 minutes. Add the reserved tomato juices and enough chicken stock to make 6 cups (1.5 L) of liquid in total and the cubed potato. Raise the heat to high and bring to a boil. Reduce heat to low, cover loosely and simmer for 1 hour. Stir in salt and pepper. Remove from heat and let stand 5 minutes.

Strain the solids from the liquid, and transfer all but 2 cups (500 ml) of the cooking liquid to a clean pot. Place half the cooked vegetables in the blender jar with 1 cup (250 ml) of the cooking liquid. Blend on Purée until smooth and homogenous, about 25 to 30 seconds. Transfer to the pot of cooking liquid and stir. Repeat with the remaining vegetables and cup of cooking liquid. Add to soup in pot and stir to blend. Serve hot or chilled. If serving hot, keep warm over low heat until ready to serve. Garnish as desired.

Nutritional information per 1-cup (250 ml) serving:

Calories 146 (21% from fat) • carb. 24g • pro. 6g • fat 4g

• sat. fat 2g • chol. 8mg • sod. 772mg • calc. 65mg • fiber 6g

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