* Cream of Tomato Soup *

4 cups chopped ripe tomatoes
4 cups vegetable stock
1/2 cup sun-dried tomatoes (without oil)
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
2 carrots, chopped
1 potato, peeled and chopped
1 tbsp chopped fresh basil
1 cup half-and-half
1/4 tsp sugar
Salt and pepper to taste
Cheese croutons and chopped chives for garnishing

Heat the olive oil in a large saucepan. Saute the onion,
garlic, celery and carrots for 6 minutes.
Add both the tomatoes, stock, potato and basil. Bring
to a boil. Cover and simmer on low heat for 20 minutes.
Cool and puree. Add the sugar, salt and pepper and heat
through to just below boiling.
Remove from heat and stir in the half-and-half.
Pour into soup bowls and garnish. Serve immediately.

* Peanut Butter Soup *

1 cup creamy peanut butter
2 cubes vegetable bullion
3 garlic cloves, minced
1/2 onion, chopped
1 tomato, chopped
1-2 habanero peppers, diced,
4-oz tomato paste
1/2 cup frozen peas
1 zucchini
10 baby carrots
12 mushrooms
2 tbsp molasses

Put the peanut butter in a heavy saucepan. Cook it over low heat,
stirring constantly. It becomes silky and runny, then starts
thickening again.
Remove from heat when it thickens. Add 1 1/2 cups water and blend
till smooth.
Put the bullion, garlic, tomato, onion, pepper and 5 cups water
in a large saucepan. Bring to a boil and simmer for 15 minutes.
Remove from heat and puree till smooth.
Add the peanut mixture, tomato paste and peas. Cook for 5 minutes.
Add zucchini, mushrooms and molasses. Cook for 10-12 minutes.
Serve hot with toast.

Tip: This soup tastes better if refrigerated overnight. Re-heat
and serve the next day.

* Spicy Vegetable Soup *

5 large tomatoes, pureed
1/2 cup grated cabbage
1 cup grated carrot
1/2 cup green peas, lightly steamed
1/2 cup baked beans (optional)
1 tbsp butter
2 bay leaves
1 onion, finely chopped
1/4 tsp ginger paste (optional)
1 tomato, finely chopped
1/2 tsp sugar
2 cloves, 2 sticks cinnamon, 2 peppercorns, all finely powdered
2-3 tsp cornflour + 2 tbsp cold water
Salt and pepper to taste
Croutons and low-fat cheese for garnish

Heat the butter in a saucepan. Add the bay-leaf and onion and
fry for 3-4 minutes.
Add the ginger and chopped tomato and fry for 1-2 minutes.
Add the cabbage and fry for 1-2 minutes. Add the carrot, peas
and tomato puree. Stir, cover and cook for 3-4 minutes.
Remove, blend in a food processor and strain. Add 4-5 cups
water, sugar, and the spice powder.
Bring to a boil, add the cornflour paste and baked beans.
Simmer for 2-3 minutes. Garnish and serve hot.