First of all, Dole knows produce. I've bought their salad greens and kits for years and this seems a natural progression for them. Dole Garden Soups are fresher than you'd expect from something that comes from a box. The full line is preservative free, MSG free, low in fat and calories, vegetarian, gluten-free, cholesterol free, non-GMO and is a good source of fiber. DOLE even uses an innovative, gentle cooking method to protect and preserve the fresh flavors, vibrant colors and smooth textures that you expect in a delicious bowl of soup. They also make killer bases for all sorts of soup experiments and wonderfulness, which is exactly what I did.
The soups come in 5 delicious flavors (so far):
Carrot Ginger
Roasted Garlic Tomato Basil
Southwestern Black Bean and Corn
Sweet Corn
Tomato Vegetable
Visit the site for recipe ideas, a video, where to buy AND a coupon! Click here: https://dole.com/gardensoup
I was given Carrot Ginger and Sweet Corn to try and I added some savory components of my own to come up with two beautiful soups. They were absolutely perfect and I know I'll keep some of these soups on-hand for days when time is tight (isn't that always with 7 kids?).
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| Curried Carrot and Ginger Soup with Butternut Squash |
Curried Carrot and Ginger Soup with Butternut Squash
Serves 4
1 box Dole Carrot and Ginger Soup
1 cup roasted butternut squash* purée
1/2 teaspoon hot curry powder
Topping:
1/4 cup sour cream
3 Tablespoons finely chopped fresh cilantro
1 teaspoon lime juice
Pinch Kosher salt
(stir together and set aside in refrigerator until needed)
Curried Squash Seeds**:
Squash seeds (about 1/2 cup)
Cooking spray
1/2 teaspoon hot curry powder
Pinch salt and pepper
1. In a medium saucepan over medium heat toast 1 teaspoon hot curry powder - stirring constantly - until fragrant and beginning to darken - this takes about 1 to 2 minutes but can burn quickly so keep and eye on it. Set aside 1/2 a teaspoon of powder for the seeds.
2. Pour in soup and whisk in butternut squash. Heat through - about 3 to 5 minutes and ladle into bowls.
3. Top with cilantro lime cream and curried squash seeds. Serve hot.
*To roast the squash, cut in half lengthwise and remove seeds and insides. Clean off seeds and set aside to use as a soup garnish. Set squash cut side down on a greased baking sheet and roast at 350 degrees F for 45 minutes. When soft remove skin and use as desired.
**To make curried squash seeds. take the clean seeds and dry well. Spray lightly with cooking spray to coat and toss with toasted curry powder. Sprinkle with salt and spread on a baking sheet. Bake at 350 degrees F until seeds begin to pop - about 25 minutes. Stir once during cooking time.
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| Sweet Corn Soup with Roasted Tomatoes and Bacon |
Sweet Corn Soup with Roasted Tomatoes and Bacon
Serves 4
1 box Dole Sweet Corn Soup
4 slices turkey bacon - cooked crisp
2 Tablespoons chopped chives
2 large tomatoes - roasted, peeled and chopped*
1/4 cup sour cream
1 Tablespoon chopped chives
1 Tablespoon chopped crispy turkey bacon and
1 Tablespoon finely chopped roasted tomato
1. Pour soup into a small saucepan and heat through according to package directions.
2. Stir in chives, bacon and tomato. Heat for another 2 minutes.
3. Ladle into bowls and top with sour cream, chives, bacon and tomato before serving.
*To roast tomatoes, cut in half and set on a greased baking sheet. Roast at 350 degrees F for 20 minutes or until caramelized. When cool remove skins and chop finely. Use as desired.
Disclaimer: I received Dole Garden Soups for free - this in no way influences my review.
