Tomato Cream Soup

I never thought I liked tomato soup.  After trying this recipe, I've changed my mind.  This soup goes great with a nice crusty grilled cheese sandwich! 

Tomato Cream Soup
Adapted from Food Network
3 servings

1-14 oz can chopped tomatoes
3/4 c olive oil
salt and pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 c chicken broth
1 bay leaf
2 T butter
1/4 c chopped basil leaves
1/2 c heavy cream


1) Preheat oven to 450 degrees.
2) Strain the canned tomatoes, reserving the juices.
3) Spread tomatoes on baking sheet; season with salt and pepper; drizzle with 1/4 c olive oil.
4) Roast tomatoes until carmelized, about 15 minutes.
5) Meanwhile, in a saucepan, heat remaining olive oil over medium heat.
6) Add the celery, carrot and onion; cook until softened, about 10 mins.
7) Add roasted tomatoes, reserved juices, garlic, chicken broth, bay leaf and butter.
8) Simmer until vegetables are very tender, about 15 mins.
9) Add basil and cream.
10) Puree with immersion blender or food processor.

Condensed Cream Soup

This recipe is a great substitute for using canned condensed cream soups.  I used it on Friday to make Tuna Noodle Casserole.  I'd say this quantity is about equal to one can of soup.

Condensed Cream Soup

1/4 c butter, divided
1/2 c chopped onion
1 stalk celery, chopped
1 clove garlic, minced
chopped mushrooms (optional)
2 T flour
1 1/4 c milk
salt & pepper

1) In a large skillet, melt 2 T butter; saute onion and celery until soft.
2) Add garlic; cook for 1 min.
3) Add mushrooms; saute until soft; set aside.
4) In a medium sauce pan, melt 2 T butter; whisk in flour and cook until golden brown.
5) Slowly whisk in milk; cook until slightly thickened.
6) Mix in onion mixture; season with salt and pepper.
7) Use in your favorite recipe.

Chicken Stock

I've been meaning to make stock forever.  I even had a chicken carcass in my freezer for several months, but it somehow got lost in the move...go figure.  Anyways, I finally stopped reading about how to make stock and just went ahead and did it.  Since I was carcass-less, I had to go buy a bird.  All I could get on short notice was a 7lb stewing hen.  After I started roasting it last night, I did a quick google search and found that hens are mature birds and can be a bit tough.  That's why they are sold as "for soup".  Lesson learned.  Jason picked most of the meat off, and then this morning I used the carcass to make the stock.  I let it simmer for about 8 hours.  I didn't add much additional water, and, after making soup, I have about 28 oz of broth left to freeze.  Next time, I will probably buy a stewing hen and just put it in the pot raw and pick the meat afterwards.

Chicken Stock

1 chicken carcass
2-3 carrots, coarsely chopped
1-2 onions, coarsely chopped
2-3 celery stalks, coarsely chopped
water
2 T apple cider vinegar
handful parsley


1) Put chicken, carrots, onion and celery in a large pot; cover with water and add vinegar.
2) Let sit for 30-60 mins.
3) Bring to a boil and skim off any scum that floats to the surface.
4) Cover and simmer 4-24 hours.
5) Add parsley 10 mins before you plan to turn off the heat.
6) Remove bones and any large bits; strain into jars.
7) Let cool and refrigerate or freeze.  If freezing, don't forget to leave head room in the jars.

Jason's Adaption of Aunt Theresa's Potato Soup

The title says it all...  Jason is very proud of himself.

Jason's Adaptation of Aunt Theresa's Potato Soup

6 T butter, plus 2-3 T for sauteing
1/4 c flour
4 c chicken broth
3 tsp chicken bouillon
2 c heavy cream
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp basil
4-5 c diced potatoes
1 large sweet onion, chopped
1 T garlic
bacon, fried and crumbled
cheddar cheese, shredded
green onion, chopped

1) In a large saucepan, melt butter, whisk in flour and cook for 2-3 mins.
2) Whisk in stock, cream and bouillon.
3) Add basil, salt and pepper.
4) Add potatoes; simmer for 15-20 mins.
5) In the meantime, saute onions in butter until soft; add garlic and saute for an additional 30 sec.
6) Add onion/garlic mixture to soup; simmer until potatoes are fork tender.
7) Lightly mash potatoes to achieve desired consistency (optional).
8) Serve with bacon, cheese and green onions.

Lentil Vegetable Soup

This is a very tasty, hearty soup.  Fantastic with a crusty grilled cheese sandwich!

Lentil Vegetable Soup

1 1/4 c green lentils
2 large sweet onions, diced
3 leeks (white part only) diced
1/4 c olive oil
1 T kosher salt
1 1/2 tsp freshly ground black pepper
1 tsp dried thyme
1 tsp cumin
3 stalks celery, diced
4 carrots, peeled and diced
1 T minced garlic
4 c chicken stock
3 tsp chicken bouillon
1 small can tomato paste

1) In a large saucepan, cover lentils with boiling water; cover and let sit for 15 mins; drain.
2) In a large skillet, saute the onions, leeks and seasonings in olive oil for 20 mins.
3) Add celery, carrots and garlic; saute an additional 10 mins.
4) In the meantime, add stock, bouillon and tomato paste to the lentils; bring to a simmer.
5) Add the vegetables to the stock mixture; bring to a boil.
6) Reduce heat; simmer for 35-45 mins or until lentils are tender.

Vegetarian Moroccan Stew

This is the perfect fall dish (adapted from Taste of Home) -- lots of seasonal orange veggies!  We did not have any coriander or allspice, so we just omitted those ingredients.  This would be excellent with naan! 

Vegetarian Moroccan Stew

1 large onion, chopped
1 T olive oil
2 tsp ground cinnamon
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp ground allspice
1/4 tsp salt
3 c water
1 small butternut squash, peeled and cubed
1 medium potato, peeled and cubed
4 medium carrots, sliced
1 large tomato, chopped
1 can chickpeas, rinsed

1) In a large skillet, saute onion in oil until tender.
2) Add the spices and salt; cook 1 minute.
3) Stir in the water, squash, potatoes, carrots and tomatoes; bring to a boil.
4) Reduce heat; simmer uncovered for 15-20 minutes or until potatoes and squash are almost tender.
5) Add chickpeas; return to a boil.
6) Reduce heat; simmer uncovered for 5-8 minutes or until vegetables are tender.

Baked Potato Soup

This recipe is hands down the most flavorful potato soup I've ever had! I followed the linked recipe as written, except I scaled it up to 6 servings and used 2:1 heavy cream to milk in place of the half and half. It actually made too much, so the 4 servings should suffice for a dinner and lunch for both of us. The below is how I intend to make it next time to give it a thicker texture.

Baked Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 T flour
1 tsp salt
1 tsp dried basil
1/2 tsp pepper
3 c chicken broth
2 large baked potatoes, 1 cubed and 1 mashed
1 c half and half
1/2 tsp hot pepper sauce
cheddar cheese, shredded
green onions, chopped

1. In large saucepan, cook bacon until crisp; set bacon aside.
2. Saute onion and garlic in the bacon drippings until tender.
3. Stir in flour, salt, basil and pepper; mix well.
4. Add the broth and bring to a boil; boil for two minutes.
5. Add the potatoes, cream and hot pepper sauce.
6. Heat through, but do not boil.
7. Garnish with bacon, cheese and green onions.

Mexican Corn Chowder

We made this corn chowder a couple of weeks ago, and I wanted to make sure to post it before I lose the recipe. We used fresh corn from the farmer's market. I had to make a few substitutions on the spices based on what we had/could find. Next time, I hope to use the specified versions.

Mexican Corn Chowder

4 slices bacon, cooked and crumbled
1 medium onion, chopped
2 celery stalks, chopped
1 jalapeno, chopped
1 tsp ground cumin
1/2 tsp smoked paprika (we used regular)
1/4 tsp ground chipotle chili powder (we used mexican chili powder)
1/2 tsp salt
black pepper, to taste
1 potato, peeled and diced
2 T corn meal
2 c chicken broth
1 c milk
1 tsp dried oregano
2 ears of corn, kernels cut from cob; reserve one cob
1 handful cilantro, chopped

1) Cook the bacon in a large pot; remove from the pot and set aside.
2) Saute onions, celery, jalapeno, cumin, paprika, chili powder, salt and pepper in the bacon grease until soft, about 5-7 mins.
3) Add the potato and cook for 5 mins.
4) Sprinkle the corn meal over the mixture.
5) Add the broth, milk, oregano, corn kernels and a cob.
6) Bring to a boil, reduce heat to low, and simmer covered for 30 mins.
7) Remove from heat and stir in the bacon and cilantro; remove the cob.
8) Serve immediately.