How Do You Use Imagine Soups For Shabbat?

You thought I was going to supply all of the recipes and ideas on this blog?

Nope. Think again!

I have a question for you:

When I first saw the boxed vegetable soups from Imagine Foods I got excited. I thought they would be terrific for a friday night dinner. But of course I don't want to just "heat and serve" I want to 'dress 'em up' a bit...but I have never quite figured out how to do it...

Do you have any ideas? Do you use the Imagine boxed soups for shabbat? Please share by leaving a comment!

Comments

[Chayil]

I haven't used this brand before, but I think I would use it exactly like I use my own soups. I often make bland soup bases -- pumpkin, tomato, black bean, corn chowder, or whatever. I eat a bowl right then, and then put the rest away into individual-serving containers in the freezer, carefully labelled.

I'm guessing that Imagine Foods's version of butternut squash would work just as well as my creamy (vegan or vegetarian) pumpkin soup as a base for pumpkin-coconut curry soup. Just add coconut milk and spices.

Their black bean soup could be used as-is, but garnished with sour cream (soy or cow) and/or salsa and guacamole, then used as a lovely dip (you may have to reduce it a bit over simmering heat first). Alternatively, you might serve it as a soup with those toppings, and maybe put some crispy tortilla strips on top for a kind of taco-salad-soup thingamabobbie.

I would save their creamy portobello mushroom soup for Thanksgiving, pouring it over my cornbread dressing (not stuffing; stuffing goes inside a bird) for moisture and flavor. You could do the same thing with their acorn squash, butternut squash, sweet corn, potato leek... Okay, this would work with any of them, and now I'm getting hungry. Time for my homemade zero-fat hummous (just leave out the tahini and olive oil, and add a dash of balsamic vinegar for zing).

[Gayle in San Francisco]

I love Imagine soups. I often use the "No Chicken" Chicken Broth (wonderful product) as a base for soups, rice, dressings, really anytime that I want to make a Pareve or Dairy dish without sacrificing the flavor of Chicken broth.

When corn is in season, I cook fresh corn, stripped it from the cob and add it to Imagine corn soup--I occasionally dress that up with chives, scallions, and/or sour cream.

I just discovered your website today--thank you for sharing your ideas!

[Gail]

I swirl in a roasted garlic paste- Remove the cloves from the head of garlic after roasting. Put them in a small ziploc bag and mash them with your hands. Add a drop of olive oil and some sea salt. Thin with more oil or water. Snip off the end of the bag and swirl it into the soup.

[Gail]

I swirl in a roasted garlic paste- Remove the cloves from the head of garlic after roasting. Put them in a small ziploc bag and mash them with your hands. Add a drop of olive oil and some sea salt. Thin with more oil or water. Snip off the end of the bag and swirl it into the soup.

[Amy]

I have used the mushroom soup base & added a TON of fresh mushrooms (all different kinds) to it. I have also added shredded cooked chicken to it.