Tomato-Basil Soup

If you think you don't like tomato soup, try this recipe. It is easy to make with just a few simple ingredients; and very comforting on a cold winter day. I found this on Natasha's Kitchen. I've made it many times, and it is delicious. I've made some modifications to suit my tastes, so click on the link above to see the original recipe.

Print

Ingredients

4 tablespoons butter

Two (28-oz) cans crushed tomatoes, with their juice - preferably San Marzano (see note below recipe)

2 cups chicken stock or broth

1/4 cup chopped fresh basil (you can also use about 1 tablespoon dried basil)

1 tablespoon granulated sugar, or more to taste

(Don't skip this, as it will help to combat the acidity of the tomatoes)

1/2 teaspoon black pepper, or to taste

1/2 cup heavy whipping cream (You may use Half and Half, instead)

1/3 cup grated Parmesan cheese, plus more to put on top when serving

Additional salt and pepper to season to taste at the end of cooking time

Directions

1. In a non-reactive pot or enameled Dutch oven over medium heat, melt the butter. 

2. Add the tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. 

Stir together and bring to a boil. Reduce heat, and partially cover with the lid and simmer for 10 minutes.

3. Add 1/2 cup whipping cream and 1/3 cup Parmesan cheese. Bring back up to a simmer, season to taste with salt and pepper, and turn off the burner. 

4. Serve with additional Parmesan cheese and fresh chopped basil/

This is good with a grilled cheese sandwich.

Note: You can use whole tomatoes, but either cut them up small, or run them through a blender or food processor to make make a smooth sauce. 

Minestrone Soup

I haven't always liked Minestrone Soup, but I guess when I've tried it, it was a canned soup. Making it from scratch is a game changer. I found this recipe here on the Love and Lemons blog. Minestrone soup is typically a vegetarian soup, but I add a can of Swanson's low-sodium chicken broth because otherwise, there is not a whole lot of broth, once you add all the vegetables and broth. You can add more vegetable broth, beef or chicken broth, or leave it as is. Try to keep all your vegetables cut up about the same size.

Print

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced small

2 medium carrots, chopped small

2 celery ribs, chopped small

1 teaspoon salt, plus more to taste

Black pepper, to taste

3 garlic cloves, minced (I do not add garlic)

1 (28-oz) can diced tomatoes

1 1/2 cups white beans or red kidney beans, cooked, drained, and rinsed 

( I use a can of light red kidney beans, rinsed)

1 cup chopped green beans 

(You can use frozen green beans, or drained canned beans - I have used both, and either works)

4 cups vegetable broth (See my note above in the introduction about adding more broth)

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried thyme

3/4 cup small pasta, such as elbow macaroni, shells, orecchiette, etc.

Pinch of red pepper flakes, or to taste

1/2 cup chopped fresh parsley 

(I usually don't have fresh on hand, so I use about 1-2 tablespoons of dried parsley)

Freshly grated parmesan cheese for serving on top of soup

Directions

1. Heat oil in a large stockpot over medium het. Add the onions, carrots, celery, salt, and pepper. Cook, stirring frequently for about 8 minutes, until the vegetables begin to soften. 

2. Add the garlic, tomatoes, beans, green beans, bay leaves, oregano and thyme. Cover and simmer over low to medium-low heat for 20 minutes. 

3. Stir in pasta and cook, uncovered, for 10 minutes, or until the pasta is cooked through. This is the time to add additional broth, if that is what you want to do. You can sprinkle in more of the seasonings to adjust for the additional broth. Add the red pepper flakes.  Stir in the parsley flakes.

4. Serve soup with parmesan sprinkled on top and a crusty bread on the side.

Serves 4-6 ... more, if you add additional broth

Chicken and Rice Soup

This is a delicious soup  recipe that I found on iamhomesteader.com. It is comfort food at its best. I've made it several times, and is always a hit. I've made a few modifications to suit my tastes, but you can find the original recipe in the link above. The recipe calls for a rotisserie chicken, but you can make your own poached chicken. If I'm able to use that shortcut, I will.

Print

Ingredients

1 tablespoon olive or vegetable oil
1 tablespoon butter

Yellow onion, diced (about 1 cup)

2 large carrots, diced (about 1 cup)

2 ribs celery, diced (about 1 cup)

2 teaspoons garlic, minced 

( I do not like garlic, so I sprinkle in some garlic salt - I can tolerate the garlic salt better than the garlic powder)

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/8 teaspoon red pepper flakes 

(Optional, but it adds great flavor - you can use less)

6 cups chicken broth

1 cup long-grain rice, uncooked 

(I find this to be too much rice, so I add 1/2 to 3/4 cup uncooked rice)

2 cups rotisserie chicken, shredded or cubed

Fresh parsley for garnish 

(I use dried parsley and it's just fine, because I never have fresh on hand)

Directions

1. In a large pot over medium heat, add the oil and butter and heat until butter is melted.

2. Saute the onion, carrots, and celery until softened,  stirring occasionally, about 8-10 minutes. Add your garlic and if using fresh, cook approximately one more minute.

3. Add the basil, oregano, salt, pepper, and red pepper flakes, stirring until combined.

4. Add the chicken broth, and bring to a boil.

5. Reduce heat to medium-low and add the rice. Simmer for 10-12 minutes, or until the rice is nearly done, but still has some firmness to it. 

6. Add the chicken and continue to cook until the rice is tender and cooked through. 

7. Sprinkle with the parsley and serve immediately.