Amy’s Kitchen, Organic Foods

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Soups & Salads

  1. 1. Chunky Tomato & Cabbage Bisque
  2. 2. Squash Soup with Apples and Walnuts
  3. 3. Lentil Tomato Vegetable Soup
  4. 4. Creamy Mushroom Vegetable Tortilla Soup

Chunky Tomato & Cabbage Bisque

Soupappx 3 cups shredded cabbage (1 small head)
1 onion, finely chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1 Tbsp. butter
1/4 cup tomato sauce (I used frozen leftover pasta sauce)
2 (10 oz.) cans Amy's Chunky Tomato Bisque
1 cup whole milk
3 oz. pkg. cream cheese, softened and cut into cubes (or creme fraiche or heavy cream, if you want to avoid the processed cream cheese)
shredded Parmesan cheese

In heavy soup pot, saute cabbage, onion and garlic in olive oil and butter until tender, stirring frequently. Add tomato sauce, soup, milk, and cream cheese, stirring well. Cook until hot but don't boil; about 5-6 minutes. Sprinkle with Parmesan cheese and serve.
Submitted by Jeanne S Santa Rosa, Ca

Squash Soup with Apples and Walnuts

From Self Magazine

Easy Entertaining host Michael Chairello tops this dish with walnuts, which offer brain-protecting benefits. Serves 2

1 teaspoon butter or olive oil
¾ cup sliced leeks
1 ½ teaspoon minced garlic
1 ½ cups, peeled, cored and diced apples
1 can Amy's Light in Sodium Butternut Squash Soup
¼ cup chopped toasted or candied walnuts

Melt butter in a large pot over moderate heat. Saute leeks until softened, about 5 minutes. Add garlic; sauté about 1 minute. Add apples, raise heat to high and stir until apples begin to caramelize, about 5 minutes. Add soup, bring to a simmer and cover partially. Cook until apples are tender, about 5 minutes. Transfer to a blender or food processor and blend until smooth. Return to pot; reheat to serving temperature. Season with salt. Sprinkle with walnuts.

Lentil Tomato Vegetable Soup

Recipe submitted by Jeanne Specht

1 medium onion, chopped
1 tablespoon olive oil
2 c. dried lentils (green, brown or black)
2 c. vegetable stock
Approximately 4 c. water
2 large carrots, chopped
3 celery stalks, chopped (celery leaves too)
1 can Amy's Chunky Tomato Bisque
2 teaspoon minced garlic (3-4 cloves)
1 tablespoon crushed dried oregano
1 teaspoon crushed dried basil
1 teaspoon dried rosemary
1 tablespoon red wine vinegar
Sea salt and pepper to taste

In a large pot or stock pot heat olive oil and saute onion until translucent. Remove from heat. Add lentils, stock and water until liquid level is twice that of the lentils. Bring to a low boil and simmer for 30 mins. Add carrots, celery, Amy's Chunky Tomato Bisque, spices, salt and pepper. Simmer another 30 minutes, adding water near the end until desired consistency is reached. Prior to serving add vinegar to finish. Taste and adjust spices and seasonings as needed.

Creamy Mushroom Vegetable Tortilla Soup


Serves 6 Amy's Kitchen

1 medium onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
1- 14 oz can organic fire roasted diced tomatoes with chilies (such as Muir Glen)*
2 cans Amy’s Organic Cream of Mushroom Soup
1 can Corn & Vegetable Soup
2 zucchini, diced
1 cup water
1 bag tortilla chips
1 large tomato, chopped
1 cup cheddar cheese, grated

Directions: Heat oil in a stock pot on medium heat. Once heated, add onion and sauté until soft (about 3 minutes). Add garlic and sauté for 1 minute longer. Add canned tomatoes and reduce heat to low. Simmer for 5 minutes. Bring heat to medium and add mushroom and corn soups, zucchini and water. Once soup is simmering, lower heat and simmer for 10 more minutes.

Serve soup topped with tortilla chips, fresh tomatoes and cheese.

*If prefer to exclude chilies from your soup, use Muir Glen’s Fire Roasted Diced Tomatoes.

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