Tomato Bisque Soup

If you enjoy tomato soup then this is for you. It was so wonderful, one of the best tomato soups I have tried. I think it would be good to turn into tomoto ravioli soup for a more hearty main dish. We just had it with bread and I couldn't get enough. I found it here and if you don't believe me that it is good, check out her review.


Tomato Bisque Soup

1/2 c onion, diced
1/2 c butter, divided
2 garlic cloves minced
1 1/2 t dill weed
1 t oregano
1 t basil
5 c canned crushed tomatoes
1 (6 oz can) tomato paste
4 c chicken stock or broth (2 cans)
2 T flour
2 t salt
1/2 t white pepper
4 t honey
1 1/4 c heavy cream
2/3 c half & half


In a large pot, melt 6 T butter. Saute onions, garlic, and herbs on medium low for about 5 minutes, until onion is SOFT and translucent. Add tomatoes, tomato paste, and chicken stock and heat to simmer. In a separate small saucepan, make a roux with the flour and remaining 2 T butter, whisking constantly over medium heat for 3 minutes, without browning. Add roux to stock, whisking to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat to simmer, uncovered for 15 minutes. Add honey, cream, and half & half

Source: Dinner's Ready

Chicken Tortilla Soup

Chicken tortilla soup has become tradition for halloween at our home. I love could eat mexican food everyday for lunch and dinner and never, ever get tired of it. We had it with the worlds best cornbread and honey butter. Click here for that recipe and if you still haven't tried it, I suggest you do so and soon!

Chicken Tortilla Soup

2 Tablespoons oil

1 small onion, diced

1 jalapeno, seeded and diced

5 cloves garlic, minced

6 cups chicken broth

1 (14 ounce) can diced tomatoes

1 can black beans, rinsed and drained

1 (4 ounce) can chopped green chilies

1 cup cilantro, chopped

Mexican Crock Pot chicken, recipe found here

sour cream

avacado

shredded cheese

tortilla chips, crushed

Saute onion in oil. When onion is transluscent, add chopped jalapeno and garlic cloves. Cook for a couple of minutes then add chicken broth, tomatoes, black beans, green chilies, chicken and cilantro.

Serve with sour cream, avacado, cheese and tortilla chips.

Potato Soup

We woke up to snow yesterday and it put me in the mood for soup. I wanted something light and healthy too and this is what I came up with. Who doesn't love easy, healthy and inexpensive meals? I had some for lunch today and it was even better than last night.

Potato Soup

6-8 small potatoes cut into small chunks

2 cups chopped carots
2 cups diced celery

1 large onion, diced

2 Tablespoons butter

2 Tablespoons flour

1 cup lowfat milk

1 cup lowfat or fat free half and half

4 to 5 bouillon cubes

salt

pepper

In a frying pan, saute onion and celery in butter until tender then add flour. In a separate large pot, add potatoes and fill with water, just enough to cover potatoes. Add carrots and bouillon cubes and boil until potatoes add carrots are tender. Add onion and celery to the potatoes and carrots then add the milk and half and half. Salt and pepper to taste. Simmer until ready to serve.

Garnish with grated cheese and sour cream if desired.

Baked Potato Soup

I love my sisters for millions of reasons and sharing good recipes we find is one of them. My sister Katie had tried for years to find her perfect potato soup (similar to Tony Roma's) and when she found this one, we all got an email with the recipe. She had found it! It was in an old cookbook her husband had from church years ago, she changed it just a bit. She made it for us over Christmas vacation and it was love at first bite. We had another cold spring day today so I was in a soup mood. My family, especially my husband loved it.

Baked Potato Soup

(printable version)

1 cube butter

1 entire diced onion

1/2 cup flour

1 pint half and half

2 lbs baked or boiled potatoes, peeled - about 4 or 5 large or 7 to 8 small

1 tsp salt

1/2 tsp basil

1/4 tsp pepper

1/4 tsp Tabasco sauce

1 quart chicken stock, I used 4 cups water adn 4 bouillon cubes

Saute onions in butter until transparent and tender. Add flour then half and half slowly. Stir very well after adding each so make sure it stays smooth. Add chicken stock, spices and potatoes. I baked the potatoes, cut them in half, poked them with a spoon a few times and scooped out the centers so it was small chunks of potato. You don't want them mashed, just broken up a bit. Add as much potato as you like.

Serve with grated cheese, green onions, bacon and sour cream.

Sopa de Guadalajara

Oh my gosh, this is SO good! My mom made this when I was little and I forgot about it until she made it for us last week. My sister was in town and everyone, kids included, LOVED it!!

3 1/2 to 4 lbs boneless pork shoulder
1 TBS. vegetable oil
1 cup finely chopped onion
2 cloves of garlic, minced
2 tsp. chili powder
1 tsp oregano
1 tsp cumin
7 cups water
2 cans beef broth (you can use beef bouillon with water too)
1 cup dried pinto beans
4 cups thinly sliced carrots
1 bag frozen corn
salt and pepper
condiments, tonatoes, green onions, sour cream, chips, guacamole, salsa

Soak beans overnight. Trim fat from pork and cut into 1 to 1 1/2 inch cubes. Heat oil in 5 quart pot over medium-high heat. Add meat and cook, stir well until brown on all sides. Push meat to side of pan, add onions and garlic. Cook until onions are soft. Stir in seasonings, water, broth and beans. Simmer until meat and beans are tender, about 1 1/2 hours. Skim and discard fat from broth. Bring to a boil and add carrots. Cover, reduce heat and simmer unitl carrots are tender (about 30 minutes). Stir in corn and season to taste with salt and pepper. Serve with condiments of you choice.

Serves 6

Healthy and Hearty Chicken Noodle Soup

I made this a week ago on a cold day. I changed the original recipe and used all fat free soups and milk. I thought it was just as good as the recipe with butter and regular soup. Mmmmmm!

Chicken Noodle Soup

(printable version)

6 bouillon cubes

6 cups water

2 cups sliced carrots

2 cups sliced celery

1 onion, chopped

2 cans 98% fat free Cream of Chicken soup

1/2 cup skim milk

2 cups cooked, diced or shredded chicken (I love to use a rotisserie chicken)

2 to 3 cups frozen noodles

salt and pepper to taste

Dissolve buoillon cubes in water. Add carrots, celery and onion and boil until the veggies are tender. Add Cream of Chicken soups, milk and chicken. Add frozen, uncooked noodles and allow to cook until noodles are done. If you need to thin soup, add chicken broth or more milk. To thicken, make a roux (equal parts flour and butter, combined well over heat) and add it slowly until thick enough. Salt and pepper to taste.

After my brother and sister-in -law, college roommate and sister all told me they had tried this and absolutely loved it, I knew I had to try it too. My mom made this for us this week and they were all right. It is so good, it was pretty spicy so my kids didn't like it as much as the adults. We will definately be having this again.

Creamy White Chili
from My Kitchen Cafe

(printable version here)
1 lb. chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Broccoli Cheese Soup

This recipe starts with sautéing onion in a cup of butter, need I say more? Another recipe from the collection of my "amazing in the kitchen mom" and a true family favorite!

Broccoli Cheese Soup
(printable version here)

1 cup butter
1 cup chopped onions
1 cup flour
2 cups chicken broth
8 cups milk
1 pound velveeta, cut into cubes
broccoli fresh or frozen

Sauté onions in butter, when soft, add flour and let cook for a few minutes. Add broth a little at a time. Add milk and cheese. Cook until it thickens. Cook broccoli until tender and add to soup. If too thick, thin with milk.