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Recipes using Imagine Natural Organic Soups and Broths
Delicious recipes using our soups in a variety of creative ways.
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You can make lots of unique, healthful dishes using Imagine Natural Organic Soups and Broths. The holiday season is approaching, so it’s a great time for you to share your recipes with others. Please send your recipes using Imagine Natural Soups and Broths to ConsumerRelations@Hain-Celestial.com. If your recipe is selected to be posted on our website, we’ll send you coupons, more recipes and other surprise goodies.
Keep coming back to the recipe section of our website to see what wonderfully creative recipes have been posted.
Thanks for sharing and Happy Cooking!
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Creamy Tomato Pasta Sauce
With Basil
Makes about 3 1/2 to 4 cups of sauce
Enough for 8 to 12 oz. of dry pasta
1 onion, chopped coarsely
3 to 4 cloves garlic, minced
3 to 4 Tbsp. olive oil
1 lb. tomatoes, diced (roma suggested)
or 16 oz. can drained, diced
1/2 tsp. red pepper flakes (optional)
2 tsp. balsamic vinegar
3 cups Creamy Tomato Soup
5 Tbsp. fresh chopped basil
3 to 4 Tbsp. parmesan cheese (optional)
salt and pepper to taste
Sauté onions and garlic with a little salt over medium heat to soften. Add tomatoes and cook over high heat to wilt the tomatoes. Add remaining ingredients and heat until bubbling. Taste and adjust seasoning. Serve over hot pasta, garnish with grated parmesan and fresh basil leaves. |
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Corny Mixed Vegetables
4 to 6 servings
5 or 6 small red potatoes, quartered
3 Tbsp. vegetable oil
1 large onion, diced
2 mild green chiles, seeded, ribbed
and chopped
1 to 2 cups corn kernels, fresh or frozen
(and thawed)
salt and pepper to taste
2 cups Creamy Sweet Corn Soup
fresh cilantro for garnish
Cook the potatoes in a saucepan of simmering water 15 minutes or until tender. Drain and reserve. Meanwhile, heat the oil in large skillet. Add the onion and chiles and sauté until tender and fragrant, about 8 minutes. Stir in the corn kernels and salt and pepper to taste. Stir in the cooked potatoes and enough soup to make a creamy dish. Serve garnished with cilantro and warm, buttered flour tortillas. |
Broccoli And Cheddar Topper
For Baked Potatoes
4 potatoes
1 clove garlic, minced
2 Tbsp. olive oil or butter
1/2 onion, diced
2 cups broccoli florets
1/2 to 1 tsp. dijon mustard
11/2 cups cheddar cheese, grated and divided
(1 cup for sauce, 1/2 cup for garnish)
2 cups Creamy Broccoli Soup
Sauté garlic and onion in the oil or butter over medium heat until the garlic starts to become fragrant, about 2 minutes. Add broccoli florets and sauté until the broccoli is slightly tender, about 4-5 minutes. Add remaining ingredients and heat until bubbling. Add salt and pepper to taste. Pour over freshly baked potatoes that have been diced or cut in half. Garnish with remaining 1/2 cup cheese. |
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Mushroom Broccoli Supreme
3 to 4 servings
4 cups cooked pasta (approx. 1/2 lb. uncooked)
1 clove garlic, minced
1/2 onion, diced
1/2 lb. mushrooms, thinly sliced
3 cups broccoli florets
2 Tbsp. olive oil or butter
1/2 tsp. black pepper, or to taste
2 to 4 Tbsp. parmesan cheese, grated
1 cup cheddar, grated
(any sharp cheese may be substituted)
2 1/2 to 3 cups Creamy Soup
(Mushroom or Broccoli)
Sauté the garlic, onions, mushrooms and broccoli in the oil or butter until the moisture is released from mushrooms, about 5 minutes. When vegetables are tender, add the remaining ingredients (including cooked pasta) and heat until simmering. Add more soup to achieve a creamy consistency. |
Shells With Creamy
Butternut Squash Sauce
3 to 4 servings
2 to 3 cloves garlic, minced
1 onion, diced
1 cup mushrooms, thinly sliced
2 zucchini, about 1 1/2 cups, small dice
(broccoli may be substituted)
1/2 red bell pepper, small dice (optional)
2 Tbsp. olive oil
1 tsp. umeboshi vinegar (optional)
salt and pepper to taste
1/2 lb. mini shells, cooked and drained
3 to 4 cups Creamy Butternut Squash Soup
In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red bell pepper in the olive oil. Cook until tender, about 5–7 minutes. Then add the soup, umeboshi vinegar, shells, salt and pepper. Bring to a simmer, stirring well. Serve hot and garnish with fresh chopped parsley. |
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Baked Eggplant “Moussaka”
5 to 8 servings
1 eggplant, sliced into rounds 1/4” thick
1 onion, sliced into rounds
1/2 red bell pepper, sliced into rounds
4 oz. jar of pimiento, diced (optional)
1/2 cup cornmeal
2 tsp. salt
1/2 tsp. garlic powder
1 quart Creamy Tomato Soup
4 to 5 Tbsp. parmesan or mozzarella cheese, grated (optional)
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. pepper
Preheat oven to 400°. Mix cornmeal with garlic powder and 1 teaspoon salt. Coat eggplant on both sides with mixture. Place on a cookie sheet and bake at 400° for about 7 minutes on each side. Meanwhile, in a medium bowl combine the Creamy Tomato Soup, onion powder, red pepper flakes, basil, oregano, 1 teaspoon salt and pepper. Lightly oil a 9” x 13” casserole or baking dish. Place half the cooked eggplant on the bottom of the dish. Layer half of the onion and pepper rings on top. Add half the pimientos. Pour the Creamy Tomato Soup over the vegetables until covered (optional: sprinkle with about 2 tablespoons of the grated cheese). Repeat with remaining ingredients and soup (and cheese if desired). Bake until bubbling and well-cooked, about 35 minutes. |
Creamy Broccoli Noodles
3 to 4 servings
1 1/2 cups Creamy Broccoli Soup
2 cups broccoli florets
1/2 cup sour cream or soy based alternative
1/3 cup parmesan cheese, grated finely
1/4 tsp. black pepper, or to taste
salt to taste
1/2 lb. fettuccine, linguine or spaghetti
Boil noodles in salted water according to directions on package. During last 4 minutes of cooking, add broccoli florets. Drain pasta and broccoli well and return to pan. Add remaining ingredients and stir over medium heat. Add salt and pepper to taste. Pasta will absorb sauce, so add more broccoli soup for creamy consistency. |
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Creamy Mushroom Sauce
4 to 6 servings
1/2 lb. mushrooms, use mixture of 2 to 3 kinds
(crimini, shiitake, morels, etc.)
1/2 medium onion, diced
2 Tbsp. olive oil or butter
1 Tbsp. balsamic vinegar or red wine vinegar
1 Tbsp. kalamata olives, chopped or paste
1 to 2 Tbsp. sour cream (optional)
3 cups Creamy Mushroom Soup
2 to 4 Tbsp. freshly chopped herbs (parsley, thyme, basil)
salt and pepper to taste
Sauté onion and mushrooms in oil or butter until onions caramelize and mushrooms collapse (adding a little salt to mushrooms will make them reduce more quickly). Add vinegar, Creamy Mushroom Soup and olives. Bring to a simmer, stirring constantly. Add sour cream and fresh herbs. Serve hot over fresh, hot pasta. |
Potato Au Gratin
4 to 5 servings
4 baking potatoes, peeled, sliced into rounds 1/8” thick
3 cups Creamy Potato Leek Soup
salt and pepper to taste
2 Tbsp. canola or safflower oil
1 1/2 cups dry seasoned bread crumbs
2 Tbsp. fresh parsley, chopped
1 1/2 cups grated cheddar cheese (optional)
Preheat oven to 400°. Cook potatoes in salted water until tender, about 8–10 minutes. Drain and cool. Oil a 7” x 10” oven-safe baking dish. Arrange the cooled potatoes in the oiled baking dish. Sprinkle on salt and pepper to taste. Pour Creamy Potato Leek Soup over the potatoes. Cover potatoes with cheese and garnish with bread crumbs and chopped parsley. Bake in 400° oven until bubbling and lightly browned on top, about 25 minutes. |
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Imagine The Perfect Risotto
4 to 5 servings
1 cup arborio rice
1 Tbsp. olive oil
4 oz. dry white wine (optional)
4 to 5 Tbsp. onion, diced
1 clove garlic, finely minced
3 to 4 cups No-Chicken Broth
Heat No-Chicken Broth. Rinse rice quickly and drain well. Heat a 2 quart heavy saucepan. Sauté the onion and garlic in the olive oil over medium heat until translucent, being careful not to burn the garlic. Add the rice to the pan and sauté 1–2 minutes, coating the rice with the oil and onion/garlic mixture. Add the wine and stir constantly while the rice absorbs the wine. Gradually, ladle the simmering No-Chicken Broth into the sauté pan, adding about half a cup at a time to the sautéing rice. Stir well several times and after the liquid appears to disappear, add another ladle. Repeat this process until the rice looks swollen and tastes slightly “al dente,” firm but tender.
For more variations, try adding a cup of the following vegetables to the prepared risotto: broccoli florets, canned tomatoes (diced), corn, mushrooms, butternut squash or a medley of vegetables (as shown in the picture above) with 1 cup of a matching Garden Vegetable Soup. Steam the broccoli or sauté the mushrooms or squash with 1 teaspoon of olive oil before adding to risotto. Adjust seasonings to taste. |
Vegetarian Basmati Rice
Makes about 4 cups
1 cup basmati rice (washed & drained)
2 cups Vegetable Broth
Place ingredients in small pot with cover. Bring to boil. Lower to simmer and cook 20 minutes. Remove from stove. Stir and allow to sit 5 minutes. Stir again and serve. |
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Fluffy Matzoh Ball Soup
• 4 large eggs (or 2 egg whites and 2 whole eggs)
• 1 cup seltzer or club soda
• Salt (about 2 tsp.) and freshly ground pepper to taste
• 2 TBS oil (canola)
• 1 cup matzoh meal (4.5 oz.)
• 1 Qt. Imagine Natural Organic No-Chicken Broth
Mix the eggs well with a fork. Add the oil, soda water, matzoh meal, salt, and pepper and mix well. Cover and refrigerate for several hours.
Dip your hands or a spoon into cold water and make about 12 balls slightly smaller than ping pong balls. Can be made smaller if desired.
Bring Imagine Natural Organic No-Chicken Broth to a boil in a large pot, then place the matzoh balls in. Cover and simmer about 30 minutes or until soft.
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Thanks to Susan O’Toole for her work on many of our recipes.
The Corny Mixed Vegetables recipe was contributed by Cynthia Hizer, the Versatile Vegetarian columnist. |
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