Easy soups for New Year's dinner

Are you running out of time and don’t know what to start with for New Year’s dinner? Don’t worry, CWP to the rescue. These easy soups for New Year’s dinner are our best recommendation. But be careful, they may steal the credit for the main dish 😛

Spanish chickpea and red pepper soup

Ingredients

• 500 grams of chickpeas
• 300 grams roasted red paprika in a 12-ounce cup, drained and chopped
• 1/2 cups low sodium chicken broth
• 1/2 cup chopped red onion
• 1 large clove of garlic, chopped
• 1/2 teaspoon smoked paprika
• ¼ teaspoon sea salt and ground black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons of finely chopped lemon
• 3 tablespoons red pepper flakes or fresh chopped parsley (optional)

Preparation

• In a blender, mix the chickpeas, red peppers, broth, onion, garlic, paprika, salt and black pepper. With the blender running, add 2 tablespoons of oil.
• Transfer the soup to a medium saucepan, cover and heat over medium heat until heated through (approximately 10 minutes).
• Serve the soup on plates; Drizzle remaining 1 tablespoon oil and top with lemon and cilantro. Sprinkle with pepper.

Bean soup with almond and caper pesto

Ingredients

• 2 free 15-ounce cans unsalted white beans, drained and rinsed
• 1 cup chicken broth
• 1 cup unsweetened almond milk
• 3/4 teaspoons dried Provençal herbs, divided
• 1 large shallot, more or less chopped
• 1 clove of minced garlic
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh basil
• 3 tablespoons extra virgin olive oil
• 2 tablespoons toasted and chopped unsalted almonds
• 2 teaspoons drained and chopped capers

Preparation

• In a blender, mix the beans, broth, milk, shallot, garlic, ½ teaspoon of herbs, salt and pepper.
• Transfer the soup to a medium saucepan, cover and heat over medium heat, approximately 10 minutes.
• Meanwhile, prepare the pesto: in a bowl, mix the oil, basil, almonds, capers and the remaining ¼ teaspoons of herbs.
• Serve the soup on plates and drizzle with pesto.

Tomato Thyme Soup with Arugula Topping

Ingredients

• 28-oz whole peeled tomatoes
• 1 cup low sodium vegetable broth
• 1 large shallot, more or less chopped
• 3 tablespoons unsalted tomato paste
• 1 tablespoon fresh thyme leaves
• 1 teaspoon chopped fresh oregano
• ¼ teaspoon sea salt and ground black pepper
• 1 small clove of garlic, minced
• 3 tablespoons + 1 teaspoon extra virgin olive oil
• 2 cups of arugula
• 1/3 cup crumbled ricotta or grated parmesan cheese
• 1/4 cup chopped fresh basil

Preparation

• In a blender, blend the tomatoes, broth, shallot, tomato paste, thyme, oregano, garlic and 1/4 teaspoon of salt and pepper. With the blender running, add 3 tablespoons of oil.
• Transfer the soup to a medium saucepan, cover and heat over medium heat, approximately 10 minutes.
• Meanwhile, in a bowl, mix the arugula, ricotta, basil and the remaining 1 teaspoon of oil; season with salt and pepper. Divide soup among plates; top with arugula mixture.