Creamy Tomato Soup

I've never really cared for tomato soup.

Oh, it was fine if mixed into another more substantial soup or chili, but alone? No thanks.

It was just so.......boring. And plain. And tomatoey. (yes, that is an official word.)

Well, that might have been because the only tomato soup I had eaten was from a can.

So recently when Corban asked if I would make grilled cheese and tomato soup for lunch sometime, I decided to try my best to oblige him. But it had to be homemade - my stipulation, not his.

This was the first recipe I found, and since it sounded really good and simple, it was an easy choice.

It starts with a quick saute of onions and garlic in butter and olive oil, followed by the addition of a can of whole peeled tomatoes and a few spices. A bit of vegetable broth adds some volume and flavor as well. After being pureed in the blender, the finishing touch is a bit of heavy cream, adding some depth of richness and texture.

Delicious by itself, but even better with a grilled cheese sandwich dipped in, this soup pleased the whole family.  You can't ask for much more than that.

And compared to that soup from a can? This blows that out of the water. No joke. This is the real deal.

Creamy Tomato Soup

1 Tablespoon olive oil
1 Tablespoon butter
1 small onion, diced finely
Kosher salt
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
1 (28 oz) can whole peeled tomatoes in their juices
1 cup vegetable or chicken broth - or water
1/3 cup heavy cream
Pepper, to taste

1. In a medium saucepan over medium heat, heat butter and oil. Add onion and a big pinch of salt. Cook, stirring occasionally, until the onion is soft, but not browned. Add the garlic and red pepper flakes if desired and cook a couple of minutes more. 
2. Add the tomatoes and their juices to the pan. Roughly crush the tomatoes with the back of a wooden spoon and cook until they're hot and beginning to soften, about 10 minutes. Add the broth or water and bring to a simmer. Cook at a medium simmer until tomatoes begin to fall apart. 
3. Remove the soup from heat and cool a few minutes. Puree the soup in a blender (or use an immersion blender if you have one) in a couple of batches until smooth,
4. Return to pan over low heat and stir in the cream. Add pepper and additional salt to taste. 

Source: Adapted slightly from Chowhound

Spicy Corn Chowder with Chicken - SRC

Happy Saint Patrick's Day!  (And Happy Birthday to my younger sis, Anna!)

So this isn't exactly an Irish recipe - but it does have potatoes in it, so that has to count for something.

And, I got the recipe from the blog of a lovely lady from England......which is neighbors with Ireland, so that has to count for something too. (little bit of a stretch there, I admit it)

For this month's Secret Recipe Club assignment, I had the pleasure of visiting Sarah's Kitchen.  Although Sarah is originally from England, she has been living in the States for 12 years and has been an American citizen for four.  She loves crafts and couponing, as well as cooking and baking.

She has a wide variety of recipes on her blog - one that I found particularly alluring was the Processor Danish Pastries.  I actually made them over the weekend with some variations on the fillings and absolutely loved them - but I failed miserably at getting the dough to stay pinched closed and the pastries were....shall we say....messy looking.  Certainly not photogenic.  But totally mouth-watering and irresistible.  I can't wait to try again with that dough.  It was so easy and flaky, buttery perfection.

But that was okay, because I had already made another recipe from her blog that I loved as well.  This chowder is so flavorful with the variety of peppers, but overly spicy.  Although my son thought I was crazy for pureeing part of the mixture, it really helps to thicken it up and make it more chowder-like and not as much of a brothy soup.   It's hearty, satisfying, and just perfect for a chilly evening.   I loved the little chunks of browned chicken breast in there, as well as the crispy bacon on top, but you could certainly make this vegetarian with equally good results, I'm sure.

Spicy Corn Chowder with Chicken

4 slices of bacon 
1 onion, diced
1 jalapeno, diced
1 poblano pepper, diced
1 red pepper, diced
4 cups corn (frozen or fresh)
4 small/medium potatoes, diced
1 Tbsp. fresh thyme (or 3/4 tsp. dried thyme)
3 cups vegetable or chicken broth
1 cup milk
1/2 cup heavy cream
salt and pepper to taste
2-3 cups cooked and diced or shredded chicken (I just seasoned a couple of chicken breasts with salt and pepper and sauteed in a bit of oil in a frying pan until cooked through)


Cut the bacon into strips and fry in a large dutch oven until crispy; set aside.  If you used turkey bacon like I did, you might need to add a little oil to the pan - if you use regular bacon, drain grease, reserving 1 Tbsp.
To the reserved fat, add the onion, jalapeno, poblano pepper, red pepper, and corn. Cook for about 5 minutes.  Add in the thyme and season with salt and pepper. Add in the potatoes and broth.  Bring to a boil and simmer for about 20 minutes, until the potatoes are tender.  Transfer half of the soup to a blender and puree.  Add back to the soup pot and add in the milk, heavy cream, and cooked chicken. Let simmer for a few minutes.  Top each bowl with some crumbled bacon.

Adapted slightly from Sarah's Kitchen

An InLinkz Link-up

Olive Garden Pasta e Fagioli Soup Copycat Recipe

I love good hearty soups all year round, but everyone knows they're best during the cold months.

Speaking of cold, I had forgotten how cold Arkansas can get.  

We've had multiple nights in the upper-teens the past few weeks......I don't know if Virginia ever got that cold the entire nine years we lived there.

I have love the Olive Garden's Soup and Salad all you can eat lunch for years....and Pasta e Fagioli has always been my favorite.  (although never mind asking me to say it properly. I just point to it on the menu. Don't laugh.)

So I was super excited when I saw that Jaclyn from Cooking Classy had posted her version of the soup.  I had to try it out the very next week.  

We absolutely loved it.  

So positively delicious.  While I haven't eaten soup at the Olive Garden in a few years, I am certain that this soup is superior. And it's healthy, too.  

Win-win.  

Thank goodness we liked it, because this made a huge batch.  

Grant's only complaint about it was the red kidney beans.  He thought they looked really nice, but

they're just not a bean he cares for too much.  So next time I might

substitute in another bean for him....but I liked the kidney beans just fine.  

Olive Garden Pasta e Fagioli Soup Copycat Recipe (adapted slightly from Cooking Classy)

2 lbs lean ground turkey, ground beef, or Italian sausage

2 T. extra virgin olive oil

3 large carrots, diced

3-4 stalks celery, diced

1 large onion, chopped

3 cloves garlic, minced finely

32 oz. tomato sauce (approximate - can be a little more or less)

1 quart vegetable broth (beef or chicken work well also)

1-1/2 cups water

1 (15 oz) can diced tomatoes, undrained

2 Tbsp sugar

1 Tbsp. dried basil

2 tsp. dried oregano

1 tsp. dried thyme

3/4 tsp. dried majoram

Salt and freshly ground black pepper to taste

1-1/2 cups ditalini pasta, uncooked

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Parmesan or Romano cheese, for serving

Directions:

Heat 1 Tbsp olive oil in a large stock pan over medium high heat.  Crumble in ground meat and cook, stirring occasionally, until no pink remains.  Drain meat and set aside.  In the same pan, heat 1 Tbsp. olive oil and saute carrots, celery, and onion over medium-high heat until tender.  Add garlic and saute 1 minute longer.  Reduce heat to low; add tomato sauce, broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked meat, and salt and pepper to taste. 

Cover with lid and allow to simmer at a low boil 20 minutes, stirring occasionally until veggies are soft.  Add pasta to pot and cook for 5 minutes.  Add beans and cook 5 minutes longer, or until pasta is tender.  

Serve warm with grated Parmesan or Romano cheese, if desired.   

Note: The longer the soup sits, the more liquid the pasta will absorb.  Thin it with additional broth if desired. 

I ended up adding an extra 8 oz can of tomato sauce with a couple of cups of water and a little more spices to the leftovers the second day, as it had become more like a casserole.  It was still super delicious. 

Linked to Crumbs and Chaos/Seasonal Inspiration

Countdown to 2013 - Best Soups/Breads of 2012

I haven't made a lot of new soups or breads this year - and one of our new favorites hasn't made it to the blog yet - but this soup is definitely a hit in our house.  It's nutritious, frugal, and the whole family loves it.

I made it a couple of weeks ago for dinner here at my parents' house and they enjoyed it also, along with my sister-in-law and nephew.

It's a winner for us.

Sausage Lentil Soup

I just realized that you can see my warped, upside-down reflection in the spoon.  Ha.

Be sure to head over to Finding Joy in my Kitchen to see more Soup and Bread favorites.

Black Bean Soup

This bean, vegetable, and rice soup is so hearty and delicious, you won't even miss the meat.  

We didn't, although it is remarkably similar to our Turkey and Black Bean Soup, which we also love. 

It's nice to know we can have a meatless version that is equally satisfying and delicious.  

I started out with dry beans, soaked overnight, because it's more economical and less sodium - but I'm sure canned beans would work just fine.  The recipe didn't call for rice, but I thought it would be a nice addition.  Turned out well, but I did end up with less liquid than I planned at the end and the "soup" turned into more of a casserole consistency.  We still ate it in a bowl and it was still great, but I think next time I'll add a little more liquid (broth or water) if I add rice.  

You could easily make the soup without rice and serve it on top of cooked rice if you want, we might try that too.  

Recipe:  (modified from Allrecipes)

1 lb. dry black beans (soaked overnight, drained, and rinsed) - can substitute 4 (15 oz) cans black beans

1 quart vegetable broth (or chicken or beef if you prefer)

1-1/2 T. chili powder

1 T. cumin

1-1/2 t. salt

1 t. pepper

1 (14.5 oz) can chili-ready tomatoes (or diced tomatoes)

3-4 large carrots, chopped

2 stalks celery, chopped

1 large onion, chopped

4 cloves garlic, chopped

1/2 c. brown rice (uncooked, optional)

Additional broth or water, if using rice

Combine all ingredients except the rice in a large slow-cooker.  Cook on low heat for 8-10 hours, depending on how hot your slow-cooker gets.  Add uncooked rice and a little additional liquid for the last two hours if desired.  

Serve with shredded cheese, corn chips, corn bread, or on top of hot cooked rice if desired.  

Lentil Chili

We tried out this chili a few weeks ago and it was such a hit that I made it again less than two weeks later. That's pretty good around here!  I love that it uses lentils, because they're so high in iron and are so nutritious.  I did add a can of black beans (rinsed and drained) the second time because Grant wanted the texture of bigger beans too, but it's really good without them.  It makes a pretty big batch, enough to feed our family for two dinners plus a little leftover.  Can't complain about that!  We like it served with shredded cheddar cheese and tortilla chips.  

Recipe:  from Raising Olives

1-1.5 lbs. ground turkey or beef (I use turkey)

1 onion, chopped

1 lb. dry lentils

10 c. water

1 t. cumin

1 t. chili powder

2 t. salt

2 c. salsa (I use medium)

1 (28 oz) can crushed tomatoes

Brown ground turkey with the onion; drain if necessary.  Add lentils and water.  Bring to a boil, then reduce heat and simmer for 45 minutes. Add remaining ingredients and simmer for 15 minutes.  

Variations:  Omit the meat and double the amount of lentils for a vegetarian dish.  Serve over rice.  Top with cheese and/or sour cream. 

Hearty Hamburger Soup

I just made this soup for the first time last night and was very, very pleased with it.  It's very simple, pretty quick to throw together, nutritious, frugal, and best of all, very tasty.  What more could you ask for?  This will definitely become one of the regulars in our house, especially in the cold months. 

Recipe: (from Taste of Home)

1 lb ground turkey or beef
4 c. water (more if needed to cover vegetables)
1 can (14-1/2 oz) diced tomatoes, undrained
3-4 medium carrots, sliced
3 medium potatoes, peeled if desired and cubed
1 medium onion, chopped
1/2 c. chopped celery
4 beef bouillon cubes
1-1/2 t. salt
1/4 t. pepper
1/2 t. oregano
1 cup cut fresh or frozen green beans

In a large dutch oven (or pot), cook ground turkey over medium heat until no longer pink; drain.  Add the next 10 ingredients; bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are getting tender.  Add green beans.  Cover and simmer 15 minutes longer or until the beans are tender.