Soup Toppers

Roasted Tomato Basil with Parmesan Pepper Popcorn

Ingredients:

  • 1 24 oz. Container Boulder Organic Roasted Tomato Basil Soup
  • 2 C. Prepared Butter Flavored Popcorn
  • ¼ C. Shredded Parmesan Cheese
  • Black Pepper

Directions:

  1. Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
  2. Scatter popcorn onto the paper. Sprinkle with parmesan cheese and pepper.
  3. Heat the popcorn in the oven on the middle rack for 5-10 minutes.
  4. Spoon Parmesan Pepper Popcorn onto four warm bowls of Warm Tomato Basil Soup.

Autumn Squash with Focaccia Croutons

Ingredients:

  • 1 24 oz. Container Boulder Organic Autumn Squash Soup
  • 1 Loaf Gluten-free Focaccia Bread
  • 2 Tbsp. Olive Oil
  • 2 tsp. Sea Salt

Directions:

  1. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper.
  2. Brush the focaccia with olive oil before dicing into cubes.
  3. Scatter the focaccia cubes on the parchment and bake for 10 minutes, or until golden.
  4. Serve croutons onto four warm bowls of Autumn Squash Soup.

Potato Leek with Fried Sage

Ingredients:

  • 1 24 oz. Container Boulder Organic Potato Leek Soup
  • 1 Bundle Fresh Sage
  • ¼ C. Olive Oil
  • Sea Salt

Directions:

  1. In a small frying pan, heat the oil until it shimmers.
  2. Working in small batches, drop sage leaves into the hot oil. Fry for a few seconds each.
  3. Remove from oil and place on a paper towel to drain and sprinkle with sea salt.
  4. Serve fried sage leaves as a garnish onto four bowls of warm Potato Leek Soup.
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