Roasted tomato soup

Hearty, comforting tomato soup has never been this easy. Source: Easy Roasted Tomato Soup with Cashew Cream {Recipe}

via Easy Roasted Tomato Soup with Cashew Cream {Recipe} — Vegan Coyote


Salsa soup (gf)

mexican soup 2

I love winter! The cold weather inspires you create warm,hearty courses,such as slow roasted dishes, hot chocolate, complexed desserts and soups.

A great thing about soups,is that you can make any kind of soup,if you know how to marry different flavors and the combinations are plenty!

Every time,I started on a new soup recipe,my husband is always hesitant at the beginning,but he ends up eating two or three bowls of soup every time! How much I love when I prove him wrong!

Last time,I made a last minute soup. A Tostitos salsa jar was starring at me  and I knew that I had to do something with it. Something creative without too much effort. That’s possibly one of the quickest and easiest soups.

A kick of spiciness,the beans and the refreshing and soothing dollop of sour cream along with the cheese,it will tickle your taste buds!



  • 1 jar  medium restaurant style salsa (I used Tostitos)
  • 2 cups chicken broth (substitute with vegetable broth for vegetarian version)
  • 1/2 cup black beans,boiled,drained and rinsed (you can always used can instead
  • salt and pepper to taste
  • 2 medium carrots
  • 2 sprigs of time
  • 1 bay leaf

For the toppings:

  • cheddar cheese
  • sour cream


  1. Wash and peel carrots. Cut them in 1/4 inch cubes.
  2. Add a tablespoon of olive oil,in a medium pot,on medium high heat. Add the carrots for two-three minutes.
  3. Add the salsa,chicken broth,thyme,bay leaf and beans.
  4. Let it boil for five minutes,and reduce heat at low. Let it simmer for half an hour. That allows flavors to blend.
  5. Add salt and pepper and your soup is done!
  6. Top it with  a spoon of sour cream or Mexican crema and cheddar cheese

mexican soup

Asian style fish soup

Last week,we bought halibut and we were trying to find a nice Asian style  recipe,effortless and quick. So,while I was searching on the internet,I found this recipe,we tried and it was very delicious! I cooked with ingredients that I’ve only heard,but not so familiar with. Sesame oil,rice vinegar and bok choy… Sesame oil is so fragrant and tasty!

Three days now,is rainy in Las Vegas and and what’s better than a soup in rainy day! I tried to make this recipe as a fish soup. As I said, I have seafood allergy,and I can’t consume,fish sauce.

For the soup you’ll need:

  • 1 small head bok choy, thickly sliced, or 4 baby bok choy, ends trimmed
  • 1 red pepper.I add 1 orange,too for extra color!
  • 4 6-ounce halibut fillets,cut in 1-inch chunks.
  • 1/2 teaspoon black pepper
  • 3-4 broccoli florets ( Anna loves it,that’s why I put it!)
  • 3 scallions,thinly sliced on a diagonal 
  • zest from half orange
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tsp rice vinegar
  • 1 1/2 tsp sesame oil
  • 2 teaspoons grated ginger root
  • rice noodles

How to make it:

Let a heavy pot or a wok heat and add a little bit of sesame oil,add the veggies,saute them,in a medium heat.



In a bowl put the fish ,add the soy sauce,ginger root,orange zest,rice vinegar and sesame oil and let them marinade for 5 minutes. add them in the veggies. Stir well and if you want little bit of water.

In another pot heat some water and let

the rice noodles for 3 minutes.

After 3 minutes add them in the soup.

Cook the soup with the noodles for another 3 minutes in medium-low heat.

The soup doesn’t take more than 15 minutes to cook! Is so easy and the soup is unbelievably tasty! The sesame oil with the kick of orange zest and ginger is magnificent!