Swiss Onion Soup

Ingredients

1 pkg. Pioneer Peppered Gravy mix, prepared

2 Tbsp. butter

2½ cups water

2 large onions, quartered and thinly sliced

1 cup Swiss cheese, finely grated

1 Tbsp. parsley, minced

1 tsp. salt

 

Instructions

Sauté onions in butter until soft and golden brown.

 

Add sautéed onions and remaining ingredients to the prepared gravy.

 

Stir over medium heat until the cheese is melted, and soup is smooth.

 

Makes 6 cups of soup

 

Via Pioneer gravy packet

Tomato Basil Blender Soup

Ingredients

8-10 tomatoes, halved

2 medium onions, quartered

4 cloves garlic

2 Tbsp. olive oil

1/3 cup sliced fresh basil

Salt and pepper, to taste

 

Instructions

Place halved tomatoes, quartered onions, and garlic cloves into a large bowl.  Add oil and season with salt and pepper. Stir well to coat.

 

Pour the vegetables onto a baking tray and roast at 400°F for 30 minutes. Remove tray from oven and let it cool for 5 minutes.

 

Place roasted vegetables in blender along with sliced basil and blend until smooth.

 

Add more salt and pepper if necessary and/or heat soup on stove.

 

Makes 4 one-cup servings.

 

*Can be frozen in Ziploc bags or containers.

 

via Recipe Diaries

Crock Pot Enchilada Soup

Ingredients

2 tsp. olive oil

1/2 cup onion, chopped

3 cloves garlic, minced

1/2-1 cup diced sweet peppers (optional, not part of the original recipe)

3 cup low sodium fat-free chicken broth

8 oz, can tomato sauce

1-2 tsp. Chipotle chili in adobo sauce (or more to taste)

1/4 cup chopped cilantro (plus more for garnish)

15 oz. can black beans, rinsed and drained (use 3 cans if doubling recipe)

14.5 oz can petite diced tomatoes (we prefer fire-roasted or w/ green chiles)

2 cup frozen corn or drained canned corn

1 tsp. cumin

1/2 tsp. dried oregano

2- 8 oz skinless chicken breasts (16 oz total)

 

Toppings

1/4 c. chopped green onions, for topping

1/4 c. chopped cilantro

1-2 diced avocados

3/4 cup shredded white cheddar cheese

Sour cream or plain Greek yogurt (optional)

6 corn tortillas, cut into strips (Optional, not part of the original recipe. I used this rather than the recommended tortilla chips to make it healthier and we all enjoyed it.)

OR Tortilla strips found in the salad topper section.

 

Instructtions

Heat oil in a saucepan over medium-low heat. Add onion, garlic, and peppers and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and Chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into Crock Pot.

 

To the Crock Pot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

 

Remove chicken and shred. Add chicken back into the soup, adjust salt and cumin to taste. (I added the tortilla strips at this point. You could also add them to each bowl while it is still hot.) Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!

 

via Mary Starr

Slow Cooker Stuffed Pepper Soup

INGREDIENTS
1 pound lean ground beef
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes with garlic and onions
3 cups beef broth
1 cup cooked rice
1 yellow onion, finely chopped
1 green bell pepper, seeds removed, chopped
1 red bell pepper, seeds removed, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
Kosher salt and freshly ground pepper, to taste

PREPARATION
Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside.
Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper.
Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice and bell peppers.
Season with oregano and basil and add in bay leaf.
Cover slow cooker and cook on high for 3 hours or on low for 6-8.
Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot.

via Just Cook Well

Homemade Roasted Tomato Basil Soup

Ingredients

• For the roasted tomatoes
• 3 pounds roma or plum tomatoes, cut in half
• 8 cloves garlic, peeled
• 3 tablespoons olive oil
• Freshly ground salt and pepper
• For the caramelized onions:
• ½ tablespoon olive oil
• 2 yellow onions, thinly sliced
• Additions to the soup:
• ½ cup packed basil leaves
• ½ teaspoon dried oregano
• 1-2 cups water or vegetarian broth, depending on how thick you want the soup
• Freshly ground salt and pepper, to taste
• Optional add ins:
• Light/Regular coconut milk for a creamy vegan soup
• Whole dairy milk/heavy cream for a creamy texture
• Parmesan cheese, for a tangy, flavor enhancing flavor
• A tablespoon or two of butter, for richer flavor  

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
2. While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
3. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
4. After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.
   

via ambitious kitchen

Sweet Potato and Corn Chowder

Ingredients
2 Tbsp. unsalted butter
4 Slices thick-cut bacon, cut into a small dice
2 cups peeled and diced sweet potato
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 tsp. yellow curry powder
1 15 oz. can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tsp. sherry vinegar
1/4 cup minced chives

Instructions
In a stockpot or dutch oven, over medium heat, melt the butter, Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.

In the same pot, over medium heat, saute the sweet potato, shallots, garlic, and bell pepper, stirring frequently, until the shallots are tend and translucent, about 3 minutes. Add the thyme, sage, and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stire until incorporated. Cook for another 2 minutes.

Add the corn, chicken stock, heavy cream, and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

Plate into individual bows and garnish with the crispy bacon and chives.

via Food Network Kitchen

7-Can Soup

Ingredients

1 can meat-only chili 

1 can (15 oz) kidney beans 

1 can (15 oz) pinto beans 

1 can (15 oz) black beans 

1 can (15 oz) diced tomatoes 

1 can (15 oz) corn (fiesta variety is good) 

1 can (10 oz) rotel 

salt And pepper, to taste 

8 oz, by weight, Velveeta cheese, cubed (or not)

 

Instructions 

Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.  

 

via Pioneer Woman 

Blender Tomato Soup

Ingredients:
1 can crushed organic tomatoes
¼ cup raw cashews
1 tsp. dried basil
1 tsp. dried oregano
Kosher salt and pepper

Directions:
Toss the tomatoes, cashews, dried herbs, salt, and pepper into your blender. Puree until smooth and creamy. Taste for seasoning and heat in a microwave-safe bowl for 1 minute or until hot.

Cheeseburger Soup

Ingredients

4 cups peeled and diced potatoes

1 small onion, diced

1 stalk celery, chopped

¾ cup shredded carrots

1 teaspoon dried basil

1 teaspoon dried parsley

3 cups chicken broth

8 ounces ground beef + 1 tablespoon oil

4 tablespoons butter

¼ cup flour

1½ cups half and half or heavy cream

1 teaspoon salt (or to taste)

1 teaspoon garlic powder

½ teaspoon black pepper

¼ cup sour cream

2 cups shredded sharp cheddar cheese

Optional garnish: additional cheese, bacon bits, green onions

Instructions

Add potatoes, diced onion, celery, carrots, basil, parsley, and chicken broth into a large pot. Cook until the potatoes are cooked, but firm.

About 30 minutes before serving, add oil and ground beef to a large saucepan and stir over medium heat for 4-5 minutes until browned. Transfer to a bowl and wipe out the pan with a paper towel.

Add butter to pan and stir until melted. Add flour and stir until mixture clumps up. Slowly whisk in half and half or heavy cream until mixture thickens. Stir in salt, pepper, and sour cream.

Add cream mixture, ground beef, and shredded cheese to vegetables in the pot. Stir to combine all ingredients. Serve warm and top with additional cheese, bacon bits, and green onions if desired.

via Creme de la Crumb

Cheddar Broccoli Soup

Ingredients:
1 Tbsp salted butter
1 cup chopped yellow onion
2 garlic cloves, minced
½ cup grated carrot
4 Tbsp salted butter
¼ cup all-purpose flour
2 cups half-and-half (half cream, half butter)
2 cups chicken or vegetable broth (I used chicken broth)
10 oz grated sharp cheddar
8 oz broccoli florets, chopped into small pieces
salt and pepper to taste (I used 1 tsp kosher salt and a pinch of black pepper)
¼ tsp grated nutmeg, optional
Instructions:
1. Melt the butter in a large soup pot (6 quarts) over medium heat.
2. Once melted, add the chopped onion, garlic and grated carrot and stir occasionally until the onion has started to soften but not turn brown, about five minutes. Empty the vegetables into a medium-sized bowl and set aside.
3. Return the pot to the burner. Add the second amount of salted butter (4 Tbsp, or 2 oz). Once the butter has melted, add the flour to the pot and whisk it into the butter/onion mixture. Let the flour cook for two minutes or until it is a light blond color instead of white. (This mixture of flour and butter is called a roux. The reason you want to make a roux is so the end result is a smooth soup without flour lumps.)
4. Going slowly at first, start drizzling the half-and-half into the pot while whisking it constantly. Once the first amount of liquid has thickened, repeat three or four times the step of adding the half-and-half a little at a time and whisking until it thickens. Once the roux is noticeably thinner because of the liquid additions, you can add the rest of the half-and-half faster to the roux. Then pour in the two cups of chicken broth and stir to combine.
5. Allow the soup to come to a boil over medium heat and then turn the heat down slightly to medium-low so that the soup is still simmering. Let it cook for 10-15 minutes until it is noticeably thicker, stirring occasionally so it does not stick to the bottom of the pan and burn.
6. Whisk in the grated cheddar a handful at a time, allowing it to melt before adding the next handful. Once the cheese has melted, add in the bowl of sautéed onion, garlic and carrot to the pot. Add in the 8 oz of chopped broccoli and stir to combine.
7. Simmer the soup until the broccoli is tender but still bright green, about five minutes.
8. Add salt and pepper to taste as well as the grated nutmeg, if using.
9. Serve in a bread bowl or with a baguette.

via Tip Hero

Butternut Squash Soup

National Soup Month

There's nothing like a warm bowl of soup...


on a cold January day!!

After the kids go home today, the teachers are going
to eat taco soup and chocolate cake to celebrate
the half-way mark of this school year...

Hot and Cold

It's been cold enough (with snow) the couple of days
to be thinking about eating a bowl of hot soup...

Creamy Chicken Noodle Soup

4-5 frozen chicken breasts...
or 1 pre-roasted chicken

6 c. water with 6 chicken bouillon cubes...
or 6 c. chicken stock

full stock of chopped celery

small package of baby carrots

1 chopped onion

3 cans cream of chicken soup

2-3 c. milk...or cream

1 package cooked extra wide noodles

Cook the chicken with your favorite method.
Boil together the next 3 ingredients until
vegetables are tender. Add the soup, milk,
cooked chicken. Add cooked noodles last.

Serves 8-10

Taco Soup

I got this recipe from Laura Nuttall, 

and the first time I made it, 

it became a family favorite...

1 lb. hamburger, cooked and rinsed

1 chopped onion

1 pkt. dry ranch dressing mix

1 pkt. dry taco seasoning mix

11 oz. can Niblets corn, undrained

15 oz. can black beans, rinsed

15 oz. can pinto beans, rinsed

15 oz. can kidney beans, rinsed

4 oz. can chopped green chillis

16 oz. can tomato sauce

15 oz. can diced tomatoes

1½ c. water

Cook the hamburger with the onion. 

Combine all ingredients in a Crockpot 

and cook on high for 4 to 6 hours, or you can 

simmer in a large pot on the stove for 30 minutes.

Serve with nacho or tortilla strips, shredded cheese, and sour cream.