Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Winter has arrived in earnest; it's the long, bitter, double-up-on-socks cold of January and February. These are the months for soup, and Stir It Up! has the perfect collection of soup, stew, chowder, and chili recipes.

Tomato carrot soup

In Praise of Leftovers
Serve this carrot tomato soup with a swirl of cream on top.

By Sarah Murphy-KangasIn Praise of Leftovers

This soup can be made vegan – use water instead of chicken stock and leave out the cream. Or non-dairy – use the chicken stock but leave out the cream. I think the cream gives it a lovely richness, but if you cook the veggies long enough and have a powerful blender, you'll get almost the same creaminess without it. 

Big glug of olive oil
1 large yellow onion, thinly sliced
2 or 3 garlic cloves, minced
3 or 4 large carrots (or the equivalent baby carrots), peeled and thinly sliced
1 bay leaf
2 28-ounce cans canned whole tomatoes with juice
Enough chicken stock or water to cover everything by about 2 inches
Kosher salt and freshly ground pepper
1/4 to 1 cup heavy cream (optional) 

1. Heat olive oil in a large heavy stockpot. Add onions until getting soft, 7 or 8 minutes, then add garlic, carrots, and bay leaf and sauté for about 5 minutes more.

2. Add tomatoes and chicken stock, bring to a boil, then reduce to a simmer, partially cover, and cook until everything is soft, about 30 minutes.

3. Purée mixture in a blender or food processor. Return to the pot and season to taste with salt and pepper. Add cream if desired and warm. Serve with a swirl of cream on top

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