Tomato-Basil Parmesan Soup

(From BYU Magazine)

Makes about 2 quarts

 

2 (14 ounce) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

½ bay leaf

1 teaspoon dried oregano or 1 Tablespoon fresh oregano

1 Tablespoon dried basil or ¼ cup fresh basil

½ cup butter

½ cup flour

1 cup Parmesan cheese

2 cups half and half, warmed

1 teaspoon salt

¼ teaspoon black pepper

 

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

 

About an hour before serving, prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cut hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

 

Add all back into the slop cooker. Stir and add Parmesan cheese, warmed half and half, salt, and pepper. Cover and cook on low for another hour until ready to serve.

Artichoke Bisque

1 small onion

2 teaspoon minced garlic

1/2 cube of butter

2 - 14 ounce cans of artichoke in water

1/3 cup apple juice

2 Tablespoon vinegar

1/2 teaspoon thyme

4 ounce cream cheese

1/2 cup milk

cornstarch or flour to thicken*

 

1. cook onion and garlic in butter until onions are soft and somewhat clear (*if you want you could add a few Tablespoons of flour here to make a roux - I didn't, so I had to thicken with cornstarch at the end)

2. add artichokes, apple juice, vinegar and thyme. mix well. bring to boil and let simmer a few minutes.

3. add cream cheese & milk. mix until cream cheese is mostly melted in.

4. put soup in blender and puree to your desired texture.

5. return soup to stove. heat. thicken with cornstarch and water if necessary.

Mango Salsa Soup

1 48 ounce container of the Mango Salsa from Costco.  (Winco has Mango Salsa too.  Just get two 24 oz containers.  I just like Costco's better.)

2 cups regular salsa

2 quarts of chicken broth

2-3 chicken breasts cooked and cut into small pieces (equal to 4 cans chicken)

1-2 teaspoon cumin

1 can black beans

1 can white beans

Just dump it all in a pot, stir, and let it heat through.  It's especially good if it can simmer on low for an hour or more.  But it doesn't have to. 

Feeds A LOT of people and is so easy!

 

You can also serve it with chips and sour cream.  Yummy!

Chicken Tortilla Soup

Servings: 6-8

Poached Chicken:  ***(This will make the chicken more tender)
2 skinless, boneless chicken breasts
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
½ teaspoon salt

***My side note:  A quick trick would be to a store bought rotisserie chicken from the deli section and just shred or chop it up (without skin) and add it to the soup base towards the end of cooking just to heat through

Soup Base:​
4 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 -2 tablespoon lime juice
1 cup chunky salsa ***(I use a high quality fresh salsa – not bottled salsa)
1 can of diced tomatoes
***Optional:  You may also add a can of rinsed black beans and/or cooked rice

Condiments/Toppings:
Chopped Cilantro
Sour Cream
Tortilla chips
Shredded Monterey Jack cheese
Diced Avocado

DIRECTIONS:
Poaching Chicken Breasts:
Place chicken breasts in bottom of a small, heavy-bottomed pot. They should fit in a single layer but fit quite snugly. Pour in just enough water or broth to cover the chicken. Add seasonings.

Bring to a boil, and then quickly reduce heat to low so that the water is barely at a simmer. Partly cover with a lid and gently simmer for 10 minutes. Turn off heat completely, and allow chicken to remain in hot water for 15-20 minutes. Remove from water/broth and allow to cool slightly before shredding or chopping it for desired recipe.

Making the Soup Base:
In a large pot over medium heat, add all listed soup base ingredients.  Bring to a boil and reduce heat to low and simmer for about 20 to 30 minutes.  After this is completed, add the precooked chicken.  Stir and serve with the optional toppings.  Enjoy – Freeze any left overs (without the toppings) for future meals.

Clam Chowder

51 oz chopped can of clams and juice (from Costco)

1/4 cup butter or margarine

1 large onion

8-10 raw potatoes (cubed bite size)

1 cup flour

2 cups cream

1/4 cup bacon bits

Salt and pepper to taste

Peel and dice onion and potatoes, keeping them separate.

Melt the butter in a stockpot. Add the diced onions and saute until translucent.

Add 1 cup of water, then raw, diced potatoes. Add up to 1 more cup of water if necessary.

Bring potatoes to a gentle boil and cook until almost done, still a little firm.

While potatoes are cooking, drain the clams over a bowl and save the juice. Whisk the flour into the juice until their are no lumps. You can add some salt and pepper also.

When the potatoes are cooked, add the clam juice and flour mixture to the pot. Stir well and let cook 5 minutes or so, until thickened and there is no flour taste. Turn the heat to low and add the cream, clams and bacon. Taste and add more salt and pepper if needed. Simmer on low heat, stirring a lot to prevent scorching. Take off the heat and serve. Also great to let the soup cool, refrigerate and serve the next day to allow the flavors to meld.

When reheating, if the soup is too thick, add a little water or milk to it.

Creamy Potato Soup

1 bag Bear Creek Potato Soup

1-2 cans white or cannelloni beans

Corn- however much you like

1 lb bacon

Cayenne pepper to taste

Salt and pepper

Make soup according to package. Add in the rest while it simmers. Simmer until beans are tender- about 15 minutes. Super easy!

Zuppa Toscana

Serves 4-6

1 lb Italian sausage mild or hot

1 can evaporated milk (skim is fine)

6 red or russet potatoes cubed

2 cloves garlic or use garlic powder

1/2 onion diced

2 chicken bouillon cubes

2 cups chopped spinach

Salt and pepper

Brown sausage in bottom of soup pan. Drain grease. Add 6 cups of water. Add (potatoes leave skin on), garlic, onion, and bouillon. Bring to a boil and simmer until potatoes are done. Right before serving add spinach, when it is wilted, add evaporated milk. Add salt and pepper to taste.

Black Beans & Kielbasa Soup

1/2 pound dried black beans
5 cups chicken broth
5 carrots cut into large chunks
1 tbs Worcestershire sauce
1 bay leaf
1 small onion chopped

-Soak black beans overnight in water.  Combine all ingredients in slow cooker and simmer on low for 8-10 hours.  If you use canned black beans use 3 cans of drained black beans simmer until onions are translucent and carrots are cooked through.

Corn and Potato Chowder

Serves 6 – 8

from foodnetwork.com

 

1 tablespoon butter

1/4 pound bacon, diced

1 cup chopped onion

3/4 cup chopped green pepper

Kosher salt and black pepper

1 tablespoon minced garlic

2 tablespoons flour

4 cups chicken broth or stock

4 cups peeled, finely diced all-purpose potato

1 1/2 cups shredded carrot

2 cups fresh or frozen corn kernels

1 cup half-and-half

1/2 teaspoon dried thyme

Pinch of cayenne pepper

2 tablespoons chopped fresh Italian parsley

 

Directions

 

Sling the butter into a soup kettle and melt over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later--don't nibble too much.

 

Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more.

 

Sprinkle on the flour and mix into the veggies. Dump in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender.

 

Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.

 

Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you've been saving. Give it one last stir, and ladle it up piping hot.

Baked Potato Soup

4 baking potatoes (2 1/2 pounds)
2 Tbs butter
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
4 ounces shredded cheddar cheese, plus extra for garnish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided

10 slices center cut bacon, cooked and crumbled

Directions:

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a large dutch oven. Add flour, whisking to combine with the butter. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and paprika, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add additional salt and pepper if desired. Sprinkle each serving with cheese, onions, and bacon.

(Adapted from "The Best Of Cooking Light" via http://www.goodlifeeats.com/2009/12/baked-potato-soup.html. Picture also from that website.) :)

Chicken Enchilada Soup

Serves 8-10.

3 cups chicken stock

2 skinless, chicken breasts

2 teaspoon ground cumin

2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1 28 ounce can diced tomatoes

4-6 jalapeno peppers, minced

1 green bell pepper, diced

1 large onion, diced

4 cloves garlic, minced

1 15 ounce can black beans, rinsed and drained

2 cups frozen corn

1/2 cup tomato paste

8 ounce Pepper Jack cheese, divided

1 cup cilantro, chopped

Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.