Introduction:

 

In this 4th edition of 'The Veggie Goddess Vegetarian Cookbook Series', it's all about delicious garden meals in a bowl.  Soups and stews are timeless, and incredibly versatile.  They can serve either as a menu starter, as a light meal, or as the main course itself.

 

These vegetarian soup and stew recipes call for an 80/20 mix of fresh ingredients and prepared ingredients, and are simple and easy for anyone to follow, whether you’re a beginner cook, or a kitchen alchemist.  Soups and stews also offer a great use for leftover veggies, beans and rice, and, all these delicious recipes use ingredients that are readily available at any farmers market, natural foods store or your local grocer.  Many of these recipes include dairy products, so while not vegan, these ingredients can easily be swapped out with vegan ingredient substitutions.

 

Budget-friendly, time-friendly and ease of use, makes this a perfect addition to your vegetarian cookbook collection.

 

Bon Veggie Appetit!

 

Gina ‘The Veggie Goddess’ Matthews

 

Chapter 1 – Cream Soups

 

There is something about creamy, velvety soups, that makes them feel and taste oh so decadent to the palate.  You are sure to enjoy these creamy soup creations indeed, for they are brimming with flavor, spice and everything nice.

 

Creamy Tomato Basil Soup

 

Ingredients:

4 large tomatoes (diced)

4 cups plain tomato juice

1 cup heavy whipping cream

½ cup butter (regular or vegan)

12-14 bay leaves

 

In a large saucepan over medium heat, combine the diced tomatoes and tomato juice.  Simmer for 30 minutes, stirring frequently.  Transfer the tomato mixture into a blender, toss in the bay leaves, and puree for 1-2 minutes.  Return the puree into the saucepan, and over medium heat, stir in the heavy cream, butter and sea salt and pepper to taste.  Heat and stir until the butter is melted, but do not let mixture come to a boil.  Add an optional garnish of fresh dill or cilantro, and serve.  Yields 4 servings.