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Chunky tomato-red pepper soup

Ingredients

2 tbsp. butter
2 medium red bell peppers
1 medium Sweet onion
2 clove garlic
2 tbsp. tomato paste
1 tsp. smoked paprika
1 can whole peeled plum tomatoes with basil
1½ c. vegetable broth
1 tsp. sugar
½ tbsp. Kosher salt
½ tsp. Freshly ground pepper
⅓ c. heavy cream
⅓ c. chopped fresh basil
Grilled Cheese Croutons
Grilled Cheese Croutons
4 slice toasted multigrain sourdough bread
1 clove garlic
1¼ c. shredded aged white Cheddar cheese
Directions

Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients.
Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper. Top with Grilled Cheese Croutons.
Grilled Cheese Croutons: Rub bread with garlic clove. Place on a baking sheet; sprinkle with cheese. Broil 2 minutes or until cheese is melted and golden. Let stand 1 minute; cut into 1 1/2 inch pieces.

Sweet corn soup

                                 Sweet corn soup                                       
Ingredients for Sweet Corn Soup Recipe

Sweet corn kernels boiled 1/2 cup
Vegetable stock 4 cups
Oil 1 tablespoon
Cabbage 1/4 small
Carrot finely chopped 1/4 medium
Sweet corn ( cream style) 2 cups
White pepper powder 1/2 teaspoon
Salt to taste
Cornflour/ corn starch 3 tablespoons
Method

Step 1

Heat oil in a non stick wok. Grate cabbage and add to the hot oil. Add carrot and sauté on high heat for 1-2 minutes.

Step 2

Add cream style sweet corn and mix well. Add 4 cups vegetable stock and mix and allow it to come to a boil.

Step 3

Mix pepper powder in 2 tbsps water and add to the soup along with salt and mix well.

Step 4


Add corn kernels and allow it to come to a boil again. Mix cornflour in 2 tbsps water and add to the soup and cook till it thickens. Serve hot

Hot & Sour soup

               Hot & sour soup recepie                                              
The Hot and Sour soup is claimed by both the Mandarin as well as the Sichuan cuisines as their own! This spicy and sour soup allows you to experiment with many ingredients such as bamboo shoot, tofu slices,  button mushrooms and other fresh vegetables that are available in season.


Ingredients
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1/3 cup shredded cabbage
1/3 cup grated carrot
1/3 cup finely chopped cauliflower
1/3 cup chopped spring onions with the greens
1 tbsp chopped coriander (dhania)
4 cups clear vegetable stock
2 tbsp brown vinegar
1 tbsp soy sauce
1 tbsp chilli sauce
1/2 tsp freshly ground black pepper (kalimirch)
salt to taste
2 tbsp cornflour dissolved in 2 tbsp water
1/3 cup water

For Serving
chillies in vinegar
soya sauce
chilli sauce
Method
Heat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic and sauté on a high flame for a few seconds.
Add all the vegetables and sauté on a high flame for another 2 minutes.
Add the vegetable stock, vinegar, soya sauce, chilli sauce, pepper and salt, mix well and cook on a high flame for 2 minutes.
Add the cornflour mixture, mix well and cook on a high flame for a minute, while stirring continuously.
Serve hot with chillies in vinegar, soya sauce and chilli sauce.