Ahhhhh fall . . . or, as we say up here in Alaska, Ahhhhh winter . . . snowless winter. Mother nature has been quite stingy with our snowfalls up here the past couple of years, at least in my neck of the woods. I feel like if it’s going to be cold enough to snow, there should be snow to play in. Right? That sounds pretty reasonable.
One thing I love making this time of year is soup. Soup is awesome. It can be simple and quick and done in 30 minutes. Or, it can be made more complex by adding wine and less-familiar spices and letting it simmer for hours. Both ways can be incredibly delicious and can cozy you right up on a chilly fall (er, winter) day like today.
This recipe falls into the middle of that soup spectrum, but leans slightly to the simple and quick side. I had originally intended it to be a tomato basil soup. However, I have a tendency to want to keep adding veggies to the pot (extra nutrition points!). In the end, I couldn’t call this tomato basil soup. BUT, that’s SO ok because this beautiful, hearty soup turned out fabulously! See!!? . . .
Simmering away (no kale or basil added yet) . . .
Then, after about a minute in the blender, voila!
Impressive color change, huh? Same soup, I swear! Feel free to adjust the thickness of the soup to fit your preference. My husband prefers his slightly less thick (or, in his words, “chewy” haha) than what I have shown here. Simply add more vegetable stock to thin it out. Oh!! And one ridiculously tasty alternative way to use this soup (if it is kept thick) is to spread a layer of it onto a grilled cheese sandwich with fresh tomato. Seriously, OMG delicious! Soup in a sandwich, people. Do it.
I hope your holiday season is off to a wonderful start this year! I will most definitely be posting some seasonal treats on here soon. So, stay tuned!
Vegetable Lentil Soup with Fresh Basil
- 3 tbsp light olive oil
- 1 red onion, diced
- 3 medium carrots, diced
- 2 cloves garlic, minced
- 4 crimini mushrooms, sliced
- 1/2 tsp Kosher salt
- dash white pepper
- 1/4 cup red wine
- 1 14 oz can diced tomatoes
- 1 tbsp brown sugar
- 1/2 cup red lentils
- 3 cup vegetable stock
- 1 1/2 cups kale, chopped
- 1/2 cup basil, chopped
Heat large soup/stock pot over medium heat, add olive oil.
Add onion, carrots, garlic, mushrooms, salt and pepper to pot and sauté for about 5 minutes, stirring occasionally.
Add wine, let cook for about 2 minutes.
Add tomatoes, brown sugar, lentils and vegetable stock. Bring to a boil, then reduce to simmer for 30 minutes.
Add kale during the final 5 minutes of simmer time.
Remove from heat and pour soup into a blender. Add basil and blend until smooth.
Garnish with additional basil and enjoy!
*Adjust the thickness after blending by adding additional vegetable stock, if desired.