Roasted Tomato Soup

March 5, 2010 by
I love good soup. It’s easy, inexpensive, and delicious. What else can you ask for? : )
And if you don’t have fresh tomatoes on hand, you could always bypass the roasting and just use a couple cans of diced or crushed tomatoes.
Roasted Tomato Soup
 
1 white onion, chopped
12 roma tomatoes, cored and cut in half
6 garlic cloves, crushed
olive oil
salt and pepper
46 oz tomato juice
3 T sugar
1 cup chicken broth
1 cup heavy cream
1/4 c fresh basil, chopped
 
Drizzle olive oil in roasting pan. Spread on top onions.
Spread tomatoes on top, and garlic. Sprinkle with a little more olive oil, and salt and pepper.
Roast at  400 degrees for about 1 1/2 hours. (Remove garlic if starts to burn.)
Puree pans contents with the chicken broth in a blender. Put in a pot and add sugar and tomato juice.
Stir in cream.
Add basil, serve hot.
 
Filed Under: Soups / Stews

Posole

February 16, 2010 by

This is one of those great comfort food dishes.  We love it on rainy days, or whenever we want a simple, inviting meal.  It’s also a great “pantry dish” because you use a lot of canned items. I sometimes use leftover shredded rotisserie chicken stashed in the freezer. And for those “fresh cilantro emergencies” I occasionally buy an extra bunch of cilantro and freeze it in a container of chicken stock.  Just add to the soup and let it melt in.  And feel free to adjust the spices to your families liking. I hope you love it as much as we do.

POSOLE

1 T oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 or 3 chicken breasts, cooked and shredded
29 oz can hominy, drained & rinsed
16 oz tomato sauce
2 c chicken stock
1 tsp chili powder
1 tsp cumin
salt and pepper
1/2 c chopped fresh cilantro

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer 30-60 minutes.
Add cilantro and serve.
Serve with: Shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco-we just prefer it simple)

Filed Under: Mexican, Soups / Stews Tagged With: ,

Chicken Noodle Soup

February 8, 2010 by

This is one of my favorite meals. So simple, quick, hearty, and warming.  I like to serve it with biscuits or even just some crackers or toast.  I like to freeze leftover chicken or turkey, pre shredded, and have on hand for meals like this.

CHICKEN NOODLE SOUP

3 quarts chicken broth
3 celery stalks, chopped
3 carrots, chopped
1 (12 oz) pkg “Reames” Egg Noodles (found in the freezer section-Safeway carries them here)
2-3 shredded cooked, chicken breasts 
1 tsp dried dill weed (optional)

Bring broth to a boil in a pot. Add celery, carrots, egg noodles, and chicken.
Cook for about 20-25 minutes or until noodles and vegetables are tender.  Add dill weed if using, or just season as needed with salt and pepper. That’s it! See, wasn’t that easy?

And buy a few of these for your freezer, you won’t regret it!
Filed Under: Chicken / Turkey, Soups / Stews Tagged With: , ,

Mac and Cheese Soup

February 6, 2010 by

I keep a basket of recipes, it is always there. Clipped from magazines, printed from websites, notes and ideas scribbled down and scraps of paper.  Ones that haven’t made it to my organized recipe binders yet.  This recipe was burried in that stack. It was from a Parents magazine and I wasn’t sure we would love it, so it kept getting buried in the stack.  I finally got around to trying it and I wish I’d made it sooner! It was creamy without being too rich, and just a fun soup. It comes together in a snap, and I think if you wanted meat in it you could add some cooked chicken to it with good results. I hope you try it, I think you’ll love this fast and easy meal!

Mac and Cheese Soup

1 pkg (32 oz) reduced sodium chicken broth  (or water and chicken base)
6 oz small pasta shells
1 bag (16 oz) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low fat milk
2 T flour
1 1/2 cups shredded cheddar cheese

Bring broth to a boil over high heat.  Add pasta, return to a boil.
Reduce heat and let simmer, uncovered, for 5 minutes.
Add vegetables.  Cook until pasta and vegetables are tender, about 5 minutes more.
Combine milk and flour in a resealable container, shake well to combine. (or mix well in a bowl)
Stir into soup.  Cook and stir until thickened and bubbly.  Gradually add the cheese, stirring until cheese melts. Makes 6 servings.

Filed Under: Meatless Main Dishes, Soups / Stews Tagged With: ,

Oven Beef Stew

January 19, 2010 by

The picture doesn’t do this dish justice. But then again, this is stew. It’s not about a fancy picture or a fancy bowl.  This is about making the guy in your life happy.  This is one my husbands favorite things in the whole world.  I usually serve it with baking powder biscuits or cheddar drop biscuts and I see nothing but happy faces at the table.

OVEN BEEF STEW

1 1/2 lbs stew meat
3 tsp oil, divided
salt and pepper
2 small or 1 large onion, minced
1 T tomato paste
3 garlic cloves, minced
3 T flour
4 cups chicken stock, divided
1 tsp thyme
2 bay leaves
2 celery stalks, chopped
3 carrots, halved lengthwise and sliced
4 gold or red potatoes, peeled & chopped

Season meat with salt and pepper and brown in 2 tsp of the oil in a dutch oven. (Work in 2 batches if you needed.) Remove meat and set aside. Add onions and remaining 1 tsp oil to pot.
Cook until softened, about 5 minutes. Add tomato paste and garlic and cook for about 30 seconds.
Add flour and cook, stirring, for about 1 minute. Add 1 cup chicken stock.

Bring to a boil, scraping up bottom of pot. Add remaining chicken stock and thyme, bay, and reserved stew meat. Cover and bake at 300 degrees for about 1 hour.

Add celery, carrots, and potatoes, recover and bake for 30-45 more minutes or until veggies are tender.

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Filed Under: Beef, Soups / Stews Tagged With: