Archive for the ‘Soups’ Category

Garden Fresh Tomato Basil Soup

October 5, 2015

When someone throws tomatoes at you, make this and pair with grilled cheese.  It’s knock-your-socks-off good and perfect for a fall football day. 


3 lbs fresh tomatoes, any kind (no need to seed or peel)

1 red bell pepper 

4 cloves garlic, roughly chopped

1/2 yellow onion, diced

4 T fresh basil, chopped

2 T fresh oregano, chopped

1 T balsamic vinegar



A pinch of sugar if your tomatoes aren’t sweet enough

1/3 – 1/2 cup of heavy cream to your liking


Preheat your oven to 400 degrees. 

Cut the tomatoes in half and place on a rimmed baking sheet. Seed and cut the red pepper in half and add to the baking sheet. Drizzle with EVOO and some salt. Roast for 45 minutes. 

Cook the onion and garlic in the pot you’d eventually like the soup in.  

Add the onions, garlic, and all tomatoes to a blender or food processor and make it smooth.  

Pour back into the pot and add the herbs, balsamic vinegar, cream and S&P to taste.  You won’t even need to heat it back up.  




Cauliflower Cheddar Soup

November 19, 2012

Servings: 4+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

1 small head cauliflower, cut into florets
2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped (I used dry and it was fine)
3 cups vegetable broth
1 1/2 cups aged white cheddar, shredded (I also used gruyere)
1 cup milk or cream
A few dashes of cumin, cayenne and paprika
Shredded chicken/pheasant
salt and pepper to taste

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a blender.
Mix in the cheese, let it melt and season with salt and pepper.
Mix in the milk and remove from heat.

Modified from:

Slow cooker Jumbalaya

October 6, 2012

makes 12 servings and one full crockpot!

1 pound skinless, boneless chicken breast or thighs, cut into 1 inch cubes
1 pound kielbasa, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 3/4 cup quinoa (or rice if you want)
1 pound frozen cooked shrimp without tails


In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Stir in the shrimp and quinoa during the last 30 minutes of cook time and turn to high until quinoa is cooked.

Chicken, Butternut Squash, Quinoa Stoup

September 19, 2012

This is perfect in every way.

1 1/2 lb butternut squash, peeled, seeded & chopped into 1/2 inch pieces (about 3 cups)

3 1/2 cups chicken broth*

2 large chicken breasts (can be frozen)

1 Tablespoon olive oil

1/2 medium yellow onion, minced

1/2 teaspoon salt


4 cloves garlic, minced

1 1/2 teaspoon dried oregano

14oz can petite diced tomatoes

2/3 cup uncooked quinoa, rinsed

3/4 cup pitted & quartered kalamata olives

1/4 cup chopped flat-leaf parsley


1. Place the butternut squash and a splash of water in a large bowl with a lid in the microwave, and cook until barely tender, about 6-7 minutes. Remove half of the squash and set it aside. Cook the remaining squash an additional 3-4 minutes or until it is very tender. Drain, then mash this squash with the back of a fork and also set aside.

2. Add the chicken broth and chicken breasts to a large soup pot on the stove, and bring to a boil. Place a lid on top, lower the heat to medium-low, and simmer for 10 minutes or until chicken is cooked all the way through. Remove chicken to a plate to cool, and pour chicken broth into a separate bowl.

3. Return the pot to the stove over medium-low heat, and add in the olive oil. Add onion, salt, and pepper and saute until the onion is soft and brown, about 10 minutes. Add garlic and oregano. Cook, stirring constantly, for another minute.

4. Add tomatoes and all the butternut squash to the pot. Stir to combine. Pour in reserved chicken broth and quinoa, and stir to combine. Bring to a boil then place a lid on top, lower the heat to medium-low, and simmer for 15 minutes or until quinoa is tender and cooked.

5. Meanwhile, shred the chicken. When quinoa is cooked, stir in chicken, olives and parsley. Cook until chicken is hot, season with additional salt & pepper if necessary, then ladle into bowls.

*If making ahead of time, you’ll need extra chicken broth when re-heating as quinoa soaks up some of the broth as it cools.



Chicken Wild Rice Soup

March 10, 2012

1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts (I used pheasant), cooked and cubed
1/2 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
1/3 cup dry sherry
2 cups half-and-half

Note to self: if you double the recipe it still fits in the large spaghetti pan but not in the crock pot. Also, if left in the crock pot on low the roux will break.


Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Adapted from:

Butternut Squash Soup

November 2, 2011


4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)

1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Mark Scarbrough, Cooking Light


Tomato Basil Soup

June 15, 2011

Recipe from my dear friend Lynn via Naniboujou

2 T butter
1/2 cup finely diced onion
6 oz cream cheese
2 cans tomato soup
3 cups whole milk or 2%
2 cans 14 oz diced tomatoes
2 t basil
1 T chopped parsley (optional)

Directions: melt butter and gently sautee onions until tender. Add cream cheese without burning stirring while it melts. Mix in tomato soup until smooth. Turn off heat.

Add the milk slowly and mixing well. Return to heat and continue cooking. Add diced tomatoes and basil, stir and heat until hot. Sprinkle parsley atop each bowl if desired while serving.

Mom’s Split Pea Soup

December 20, 2009

If you think you don’t like split pea soup, you need to try this. Leftover Christmas ham bones welcome!


1 package of dry split peas

1 c celery (I leave this out because I don’t like the taste of celery)

1 c carrots

1.5 c onions

1 t salt

1/2 t pepper

1/4 t marjoram crushed

ham bone

Instructions: rinse peas, combine with 2 quarts of water, and put in ham bone and everything except for the carrots and celery.  Bring to a boil, cover and simmer 1.5 hours, stirring occasionally.  Remove bone and cut off meat and dice and add it back to the soup.  Add the celery and carrots and simmer uncovered for 30-40 minutes.


December 20, 2009

I’ve won awards with this chili (you know, work chili cook-off style, not real ones!) and it’s always a winner. Easy and super flavorful. My mom originally gave me a similar recipe, but I like really chunky chili and massive amounts of flavor; and being that my mom is Norwegian, obviously, I had to spice it up a bit!


1 16 oz can chili beans, undrained

1 16 oz kidney beans, drained

1 16 oz can corn, drained

1.5-2 lbs of hamburger (if you sub ground turkey or chicken add 1.5 t fennel when browning the meat to keep the flavor up)

1 cup white chopped onion

1 cup green pepper

4 large cloves garlic

3 16 oz cans tomatoes

1/4 – 1/3 cup chili powder

1.5 t salt

2 t cinnamon

3 bay leaves

1/3 cup Franks hot sauce

Red pepper flakes

Instructions: brown the meat, then add the veggies and garlic to cook them. Add the rest of the ingredients and let it simmer for a while.


Beefy Tortilla Soup

December 20, 2009

I love making this, and my husband loves it too!


1-1.5 lbs turkey/beef

1 cup frozen/canned corn

1 can diced tomatoes

1 4 oz can of diced chili peppers (I didn’t use this and it was still good)

2 15 oz can of kidney beans, drained

1 cup water (optional)

1 package taco mix

1 package ranch mix

Instructions: put all in a crock pot on low all day.

Serve with chips and sour cream.