3 Fresh Florida Veggie Soups to Try This Winter
by RYAN MILEJCZAK
With temperatures dipping here in Central Florida, few things are as appetizing as a warm and hearty soup. And by making soups with healthy and fresh Florida veggies, like farm fresh Florida tomatoes, sweet corn, and bell peppers, you can make healthy and hearty meals with produce grown right in your backyard.
Besides being delicious and the perfect ward against the cold, veggie soups provide a variety of health benefits. For one, they provide plenty of fluids to keep you hydrated. Plus, it preserves tons of the nutritional value of its ingredients, which infuse into the broth. And, they provide plenty of fiber thanks to the veggies.
Let’s look at three delicious and hearty veggie soup recipes to keep you warm this winter.
Tomato Soup
Adapted from Fresh From Florida
Ingredients
- 3 pounds Florida tomatoes, roughly chopped
- 2 carrots, roughly chopped
- 2-4 cups vegetable broth (depending on desired consistency; more broth=thinner consistency)
- 6-8 basil leaves, hand torn
- 2 garlic cloves, minced
- ½ lemon, juiced
- 1 tsp dried oregano
- ½ tsp crushed red pepper
- 1 tsp sugar
- 2 tbsp olive oil
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
Preheat a large pot over medium-high heat and add olive oil. Add carrots, garlic, onion, oregano, and crushed red pepper and saute until slightly softened, about 5 minutes. Next, add the tomatoes, broth, sugar, salt, and pepper and stir. Bring to a boil then reduce heat and simmer until carrots have softened, about 15-20 minutes.
Next, add the lemon juice, basil, and heavy cream, optionally adding a dash of hot sauce. Stir to combine then remove from the heat and allow to cool. Add lemon juice. Using an immersion blender, puree the soup until you achieve the desired consistency. Once ready, garnish with more fresh basil and serve warm.
Sweet Corn Soup
Adapted from Meaningful Eats.
Ingredients
- 1 tbsp olive oil
- 1 red-skinned potato, peeled and chopped (about ⅔ cup)
- 1 small carrot, chopped (about ⅓ cup)
- 1 small onion, chopped (about ⅓ cup)
- 1 clove garlic, minced
- 4 cups chicken stock (sub vegetable stock to make the recipe vegan)
- 6 cups Florida sweet corn
- 3 tbsp fresh parsley
- 2 limes
- Hot sauce or butter
- Salt and pepper to taste
Instructions
Preheat a large pot over medium heat. Add the olive oil, then the potato, carrot, and onion. Saute until the onion is tender, about 6-7 minutes. Add garlic and cook for another 30 seconds.
Next, add the stock, salt, and pepper, and stir to combine. Bring to a boil, then cover and simmer for 5 minutes. Then, add 3 cups of the corn and cook covered for another 10-15 minutes until the veggies are tender.
Next, use an immersion blender to blend until smooth. Add the remaining corn and parsley. Serve warm with butter or hot sauce and a squeeze of lime.
Stuffed Pepper Soup
Adapted from Cooking Classy.
Ingredients
- 1 lb lean ground beef
- 2 tbsp olive oil
- 1 small yellow onion, chopped (about 1 cup)
- Half a medium red Florida bell pepper, chopped (about 1 cup)
- Half a medium green Florida bell pepper, chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 14.5-oz cans diced tomatoes
- 1 15-oz can tomato sauce
- 1 14.5-oz can low-sodium beef broth
- 2 ½ tbsp chopped fresh parsley, plus extra for garnish
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 cup uncooked long grain white or brown rice
- Cheddar cheese for serving (optional)
Instructions
Preheat a large pot over medium heat and add 1 tbsp olive oil. Add beef and season with salt and pepper. Cook until browned, stirring occasionally. Once cooked, drain beef and pour onto a paper towel lined plate lined. Set aside.
Next, heat the remaining 1 tbsp olive oil in the same pot and add onions and peppers and saute for 3 minutes. Add garlic and saute another 30 seconds. Pour in diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, cooked beef, and salt and pepper. Bring to a boil, then reduce to a simmer and cook covered for about 30 minutes, stirring occasionally.
While soup is simmering, prepare rice according to the directions on the package. Once rice is cooked and the soup is done simmering, stir the rice into the soup. Serve warm garnished with fresh parsley and optional cheese.