Cannabis soup recipes

Published Mar 22, 2019 10:25 a.m. ET

If you are new to cooking with marijuana than you might be surprised to learn just how many things you can put THC into. Everything from your favorite breakfast foods like French toast, pancakes, or eggs and bacon can be made into an infused version with only a few tweaks to the recipe. Think ice cream, cheesecake, coffee, tea, or just about any other cravings you might have, they can all be turned into edibles recipes using cannabis products like cannabutter, tinctures, oils, or whole ready to smoke bud flowers. Since infused edibles are stereo-typically baked goods like brownies or cakes, we thought it would be neat to touch on more unique soup recipes that are infused with THC. Below you will find one light and one hearty soup to pick from. Enjoy!

Cauliflower broccoli cheddar THC soup recipe

This hearty infused edibles recipe is a smooth, creamy comfort food that is great for entertaining or freezing portions for later. You will need cannabis infused olive oil for the THC infusion and just under an hour to prepare it.

Ingredients

  • 1 broccoli head
  • 1 cauliflower head
  • ½ cup of cheddar cheese (shredded)
  • a few slices of stale bread
  • 2 tablespoons of olive oil (extra virgin)
  • 3 tablespoons of THC infused olive oil
  • 1 clove of garlic
  • 1 large onion
  • 4 cups of broth
  • 1 tablespoon of red pepper flakes
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper

Tools

  • 1 chopping knife
  • 1 large pot and lid
  • 1 stirring spoon
  • 1 stovetop
  • 1 blender
  • oven
  • stovetop

Instructions

  1. Prepare the broccoli and cauliflower heads by cutting off the stems and breaking them into pieces.
  2. Finely dice the onion using a sharp chopping knife.
  3. Add the THC free olive oil into the medium sized pot along with the onions. Saute the onions until they are cooked.
  4. Now you can add the broccoli, cauliflower, red pepper flakes, broth, salt and pepper to the onions in the pot.
  5. Cover the pot with a lid and cook the veggies over medium heat for 20 minutes.
  6. Once all of the vegetables are tender and cooked, you can bring the mixture to a boil.
  7. When it reaches a rolling boil, it is time to remove the pot from the burner and pour its contents into a blender.
  8. Puree the veggies until the reach a smooth consistency.
  9. Now pour the soup base back into the pot and set the heat to low while you add the shredded cheddar cheese. Continue to heat until the cheese is entirely melted before turning off the burner.
  10. It’s time to season the dried bread making it into delicious croutons. You can do so with salt, pepper, garlic, or even using more cheese. Once they are seasoned, you can bake them in an oven for five minutes on a cookie sheet at 350F.
  11. By now your soup will have had a bit of time to cool so you can check the thickness of it. If you would like it a little thinner, you can add a bit more broth to the mixture.
  12. Garnish with bread by breaking it into croutons and add more shredded cheese for a fancy and hearty feast.

THC Infused tomato soup recipe

This is one of the few edible recipes that anyone who enjoys tomatoes will love. The acidity of the fruit takes away the prominent cannabis products flavor and is perfect for eating alone or paired with a delicious grilled cheese sandwich for extra effect. This infused edibles recipe is made using ingredients that are almost entirely from scratch and results in a thick but light and delicious THC infused soup. You will need cannabutter to start so be sure to either purchase or make some beforehand.

Ingredients

  • 3 cloves of garlic
  • 2 celery stalks
  • 13 baby carrots (or 3-4 chopped large carrots)
  • 1 ½ cups of heavy whipping cream
  • 1 onion (chopped)
  • 1 ½ cups of broth (chicken or beef)
  • ½ teaspoon of salt
  • ½ teaspoon of pepper
  • 1 tablespoon of oregano (fresh and chopped)
  • 2 tablespoons of oregano (fresh and chopped)
  • 8 ounces of tomato sauce
  • ¼ cup of cannabutter
  • 2 tablespoons of unsalted butter

Tools

  • 1 blender
  • 1 large pot
  • 1 mixing spoon
  • stovetop

Instructions

  1. Melt the regular butter inside of one large pot over a high heat.
  2. Add in the chopped onions, celery, carrots, and garlic and cook the veggies until they are beginning to soften which should take around ten minutes.
  3. Reduce the heat to medium and cook for another 20 minutes.
  4. Pour the mix into a blender in batches filling it half full each time. Puree the ingredients until they reach the desired texture and smoothness.
  5. Once that is done, you will need to blend each batch once more after you add in the cream.
  6. Once you are finished, it can all be returned to the large pot.
  7. Cook the pureed mix for another ten minutes over medium heat.
  8. Remove the pan from the burner and mix in the cannabutter to infuse the soup.
  9. Serve the soup either alone or paired with a sandwich. You can also add a garnish using cheese, sour cream, green onions, or anything else that you might prefer.

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