Hi All!

Looking to start making and freezing high-Protein, lap band friendly Soup recipes. Fingers crossed all is on track for a March 2015 surgery date.

Just bought an immersion blender and plan to freeze in silicone ice cube trays. Sounds like you treat early post-op foods just like homemade baby food. Any other tips and suggestions welcome.

Thanks!

Ginny

You sure are organized

Google "Taste of Home " for their Nacho Potato Soup recipe. Fast, easy, not super low cal, but since I can barely eat a cup at one sitting , I don't worry about the calories. Sooooo good, especially on a cold night. Leftovers heated up the next day are good too !

P.S. I dont like spicy, so I skip the hot sauce and use only mild Rotel tomato w/ green chilis. Also, I use a cup of frozen corn not canned and it tastes really good. Enjoy !

French Onion Soup-

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine- Sub this for more beef stock
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth
• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Roasted Tomato Soup-

2 pounds tomatoes, quartered
5 cloves garlic
1/2 medium yellow onion, quartered
1 teaspoon fine sea salt
3 tablespoons extra virgin olive
2 tablespoons parsley, finely chopped
2 1/2 cups low-sodium vegetable broth
sour cream for garnish, optional

Directions:
Preheat the oven to 375′. Spread the quartered onions and cloves of garlic out onto a cookie sheet. You want to get rid of some of the seedy part of the inside of the tomatoes–don’t go overboard here and aim for perfection but your tomatoes will be a bit too juicy if you roast them exactly as is. Use your finger to get some of the seedy parts of the tomatoes out of there. Then place tomatoes on baking sheet along with garlic and onion. Dash the olive oil over everything and sprinkle with salt and parsley

Roast for 30 minutes, or until the tomatoes have softened and slumped and reduced to almost half their size. Remove from the oven and scoop all of the ingredients from the pan into a medium saucepan.

Add the broth into the saucepan and allow to simmer on the low-medium heat for 10 minutes. Use an immersion blender to puree the soup in the saucepan itself or feel free to cool slightly and use a blender instead.