Curried Carrot Soup

Its getting to be cold out, so of course we're craving SOUP!

With the gazillion carrots we harvested from our little garden, I decided to look into Carrot Soup recipes....

Here's one I liked and tweeked to fit my family's palate! Hope you think its as scrumptious as we did!!!

Saute

1 large white onion (chopped) and

2 green onion (chopped) in a pot with either

1-2 Tbsp olive oil or butter

Chop up about

4 lbs of carrots (no need to peel them)

Dump the carrots and

4 cans (14 1/2 oz) of chicken broth

into the pot with the onions and bring to a boil

Once boiling, simmer for about 30-45 minutes until carrots are super soft

Once the carrots/onions/broth are all softened

get our your BLENDER or FOOD PROCESSOR

and puree the mix until beautifully smooth

(about 3 cups at a time--don't fill the blender all the way up, as it will spit out the hot hot hot soup and burn you! I promise!)

Pour all of the pureed soup back into the pot and add

1 more can (14 1/2 oz) chicken broth

2-4 Tbsp butter

1/2 tsp curry powder*** (more if you like more spice but start with 1/2 and taste it)

2 tsp salt

1-2 tsp pepper and

2-3 Tbsp lemon juice

Serve with yummy bread and

a Dollop of Sour Cream or Plain Yogurt

YUMMERS!!!

***a variation on this is adding ground ginger instead of curry powder.

If you do this, don't add so much pepper. :)

Also very yummers and not so spicy

Zucchini Bisque

It's Zucchini season here, so its time to find some good recipes to use up all of the massive squashes our summer garden is producing.

I found this soup recipe to be excellent!

photo & recipe from tasteofhome.com

• 4 medium zucchini, shredded
• 1 medium onion, chopped
• 1/2 cup butter, cubed (I only used about half as much butter)
• 2-1/2 cups chicken broth
• 1 cup heavy whipping cream (I use skim milk and its just as good)
• 3/4 teaspoon salt
• 1/2 teaspoon minced fresh basil
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
  
• Sour cream and additional nutmeg, optional
• 
  
• In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.

• Transfer to blender and puree until smooth.
• Return to the pan & stir in the cream, salt, basil, pepper and nutmeg.
• Bring to a boil, then reduce the heat and simmer for 1-2 minutes or until heated through.
• Garnish with sour cream (I use plain yogurt) and a pinch of nutmeg if you want.
• 
  

Chicken and Salsa Tortilla Soup

Makes 4 servings
Start to finish: 25min.

1 3/4 c water
14oz chicken broth
1/2lb skinless, boneless chicken breast halves, cut in bite size pieces
1-2 tsp chili powder
11oz corn w/ sweet peppers, drained
1c chunky salsa
3c baked/fried tortilla chips
2 oz Monterey Jack cheese w/ jalapeno peppers, shredded
(I added garbanzo beans because I had some in the fridge that needed to be used.  I think any kind of cooked bean could be added.)


In large saucepan combine water, broth, chicken, and chili powder.
Bring to boil, reduce heat.
Cover and simmer 8 min. and until the chicken is cooked.
Add corn.  Simmer uncovered 5min more.
Stir in salsa, heat through.

Serve w/ chips and cheese on top.  Also, goes great with corn bread.  (Fix up a 15oz package of corn bread miz by stirring in a drained 4oz can of diced green chili  peppers before spreading in the pan.  Sprinkle paprika on it and bake as directed.  Serve with honey butter.)

Creamy Chunky Potato Soup

image from www.timeinc.net

6 cups cubed potatoes (leave the skin on...its better for you)

2 cups chopped carrots

2 cups chopped celery

1 large yellow onion chopped

1 bunch green onions (chop whites up through light greens)

3 cups water

2 cubes chicken bouillon

1-2 tsp minced garlic

1-2 tsp salt

1-2 tsp pepper

2 Tbsp butter

3 cups cream or milk

1/4 cup flour

1 1/2 cups chopped ham or bacon

2 1/2 cups shredded medium cheddar cheese

In a large pot combine the water, bouillon, potatoes, carrots, celery, onions, green onions, garlic, salt & pepper, and butter. Bring to a boil.

In another bowl combine flour and cream/milk

Pour flour/milk into boiling pot of veggies. Bring to a boil and then reduce heat to a simmer.

Add ham/bacon and continue to simmer for 30 minutes to an hour. Soup will thicken nicely.

Add the cheese either into the pot or just on top after serving....

Serve in a lovely breadbowl, too, if you can. :)

P.S. Just as I do with most of my recipes here,

I kind of just made this up

so if you try it leave a comment

and let me know if you love it or hate it. :)

Tortilla Soup

I was looking for the cafe rio tortilla soup recipe but couldn't find it so instead I just googled quick and easy tortilla soup and this is what I found. I've made it a few times and every time I make it I have to google it so I thought I would just post it here!

Quick, Easy -N- Fast Chicken Tortilla Soup Recipe

1 (15 oz.) can whole-kernel corn, drained, or 2 C. frozen
2 (14.5 oz.) cans chicken broth
1 (15 oz.) can black beans
1 (14 oz.) can diced tomatoes, drained
1 (4 oz.) can diced green chilies
1 t. cumin
salt to taste
1 lb. boneless chicken breasts, cooked and chopped

Garnish:
Tortilla chips
Shredded Cheddar or Monterey Jack cheese for topping

Pour corn, broth, beans, tomatoes and chilies (I usually puree the tomatoes and chilies b/c I hate chunks) into large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese.

For added spicy flavor, cook chicken in taco seasoning, or add a couple of teaspoons of taco seasoning or chili powder to the soup.

Makes 6 servings.

Homemade Chicken Noodle Soup

(This was one of the soups at Turin's birthday party)

1 whole chicken

1 whole celery bunch, diced

2-3lbs large carrots, diced

1 small onion, diced

Seasonings (add the following seasonings to 12 cups of water):

2 tsp. Garlic pepper

½ tsp. basil

1 tsp. celery flakes

1 tsp. Lawry’s salt

¼ tsp. Tyme

¼ tsp. Poultry seasoning

¼ tsp. Rosemary

3 bay leaves

12 chicken bouillon cubes

Optional: 4 drops of hot sauce

Optional: Rice or Noodles- I've used homemade noodles and I've used egg noodles and both have tasted great.

Dissolve cubes in water. Add chicken. Boil (a gentle boil) chicken until tender. Remove chicken, set aside and cool. Add diced carrots, celery and onion to broth. Add seasonings. Simmer until tender. While vegetables are simmering, remove chicken from bones. Add meat to broth. Simmer 30min or more. I usually let it simmer for a couple of hours. Add pre-cooked rice or noodles.

Tomato Basil Soup

I originally posted a recipe similar to this but with much more yucky (well, fattening) ingredients. I have since played with the recipe and feel much better about its contents, so, I will post my NEWER version here but also leave the more fattening one below it if you are still interested in the calories. The fam and I ALL decided the healthier version tastes better, but you decide...

HEALTHIER VERSION
8 cups tomatoes (chopped)
4 cups tomato juice
1/4-1/2 cup white cooking wine
1/2 yellow onion (chopped)
14 leaves of FRESH basil
2 Tbsp butter
1 cup milk
1/2 tsp minced garlic
Salt and pepper to taste
Sour cream for garnish *We are not even a sour cream fans but it totally adds to the soup!*

Bring tomatoes, onion, tomato soup, and garlic to a boil and let simmer for about half an hour. Puree the soup in a blender with the basil leaves until soup is smooth.
Return soup to the pot and add butter, milk, and salt & pepper.
Heat for another 10 minutes or so or until the table is set and serve with bread or crackers.

FIRST VERSION
4 cups tomatoes (chopped)
4 cups tomato juice
1 cup heavy cream (or half & half to ease the calories)
14 leaves of FRESH basil
1/2 cup butter (1/3 cup still does justice)
Salt and Pepper to taste + a little garlic if you like it

Bring chopped tomatoes and tomato soup to a boil and then simmer for about a half an hour. Puree the heated tomato mixture with the basil leaves and return them to the pot.
Add cream and butter, salt and pepper, and a pinch of garlic if you want.
Heat it all together and serve hot with nice bread or crackers.
*You might want to add one or two teaspoons of sugar at the very end, too depending on the taste you're looking for.

Enjoy!

Carrot Ginger Soup

About 1 Tbsp olive oil
1 large yellow onion
1 bunch green onions
2 lbs fresh raw carrots
1 1/2 to 2 quarts chicken broth
1/2 tsp fresh ginger
1/2 tsp sugar
1 cup heavy cream or milk
1 Tbsp parsley
About 1 tsp salt (I like a little more)
About tsp pepper (I like a little more)

Chop both kinds of onions and sautee' in a large pan with the olive oil. When clear and soft, add carrots (that you've chopped into small pieces) and chicken broth. Bring to a boil and then reduce to simmer for about 30-40 minutes or until carrot pieces are soft.

Using a blender, transfer one or two cups of broth + carrots & onions, and puree until smooth. Return each pureed batch to a large pot until all of carrots & broth are pureed. Heat well while adding finely grated fresh ginger, sugar, salt & pepper, and cream. If soup seems to thick add more broth; if seems to runny, let it simmer for another half hour or so.

Serve with hot bread (and garnish with chives if you so crave). Enjoy!

Butternut Squash Soup

The credit for the recipe goes to my dad. It's the best butternut squash soup recipe I've ever tried. Let me know what you think...Especially you, Shannon.

4 Tbsp melted butter
1 cup chopped leeks
1/2 cup shallot
1 1/2 lbs. butternut squash chunks
1 quart chicken broth
1 cup heavy whipping cream
1 cup freshly squeezed orange juice
1/2 tsp ground ginger
salt and pepper to taste

dallop of sour cream and/or orange zest for garnish

Melt butter in a large pot
Saute leeks & shallots until brown in the butter
Puree broth and squash chunks (which have been steamed or baked until softened---about an hour prior) and add to the large pot. Bring to a boil...once boiling, reduce to a simmer.
Add heavy cream & orange juice & spice (do not bring to a boil again)

Serve when ready. Add sour cream & zest as garnish

Zuppa Toscana Soup

Zuppa Toscana Soup (Tastes just like the soup at Olive G.)
Makes: 6-8 servings


INGREDIENTS
1 lb ground Italian sausage (You can use the spicy Italian sausage and omit the red peppers)
1½ tsp crushed red peppers (or can use a fresh hot pepper)
1 large diced white onion
4 Tbsp bacon pieces (Can use Turkey bacon)
2 tsp garlic puree/ finely chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (or spinach)


Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Steak and Veggie Soup

1.5 pounds steak*
1/2 onion, diced
1 28 oz. can petite diced tomato's
6 cups beef broth (6 cups water + 6 bullion cubes, or 3 cans beef broth)
3 carrots, peeled and sliced
2 ribs celery, diced
1 large potato, peeled and cut into 1/2" cubes
1/4 head green cabbage, chopped very small
1 cup frozen corn
1/3 cup barley
salt, pepper and garlic powder to taste

Brown the beef in a little olive oil with the onion, salt and pepper. Add the remaining ingredients and simmer on medium for 45 minutes until the veggies are tender. The beef stock has a lot of salt in it, so I usually don't need to add any except what I put on the meat as I am browning it.
*You can also use ground beef for this soup
**If you are planning on freezing any leftovers, leave out the potato. It doesn't freeze well.

Chili

http://img.photobucket.com/albums/v642/shakespeares_sister/shakes4/chili.png

We've all had chili before, and some of us have had CHILI! This is CHILI!!!

2lbs. ground beef
29oz can tomato sauce (with liquid)
29oz can kidney beans (with liquid)
29oz can pinto beans (with liquid)
1 c diced onion
1/2c diced green chili
1/4c diced celery (I usually don't add this)
3 medium tomatoes, chopped
2 tsp cumin powder
3 TBSP chili powder
1 1/2tsp black pepper (We like pepper so I always add more)
2tsp salt
2c water

1. Brown the beef, drain off the fat.
2. In a large pot combine all the ingredients and bring to a simmer over low heat.
3. Cook, stirring every 15min or so, for 2-3 hrs.
(Also works great in a crock pot)

Mushroom-Tomato Bisque

This tomato soup was served at the most movie-esque and gorgeous wedding receptions I have ever been to...and I've been craving it ever since. Luckily, the chef gave me the recipe and I just can't keep it from the world. Delicious!

1 cup sliced leeks or chopped onion
1 cup sliced celery
4 cloves minced garlic
3 Tbsp butter
3 cups sliced fresh shiitake or other mushrooms*
2-16 oz cans tomatoes, undrained and cut up
3 cups chicken broth or vegetable broth
1/2 cup whipping cream**
2 Tbsp snipped fresh dill or 2 tsp dried dill weed
1/8 tsp pepper
1 more cup sliced fresh shiitake or other mushrooms
2 Tbsp butter
Fresh dill (optional)

Place leeks/onion, celery, garlic, and 3 Tbsp butter in a large saucepan and cook until tender. Add the 3 cups mushrooms and cook until they are tender, too.

Stir in tomatoes, broth, whipping cream, dill, and pepper. Bring to a boil, reduce heat, and simmer covered for about 30 minutes. Cool mixture slightly.

Place 1/4 of the tomato mixture in a blender and blend until smooth. Repeat with the remaining tomato mixture 1/4 at a time and then return it all to saucepan and heat thoroughly.

Meanwhile, put the 1 extra cup of mushrooms in a small skillet with 2 Tbsp butter and cook until tender. Serve tomato bisque with sauteed mushrooms on top as a garnish with a bit of dill.

* For those who don't love mushrooms, this soup does NOT taste mushroomy. The mushrooms just add a denser flavor.

**I use skim milk and it still tastes the same.

Myra's Potato Cheese Soup

http://terrifictravelideas.com/convenientideasllc/images/CreamyPotato.jpg

3 cups diced potatoes

1/2 cup diced celery

1/2 cup diced onion

1 1/2 cups water

1 Tbsp chicken-flavored gravy base

(or 2 chicken bouillon cubes)

1/4 tsp salt

2 cups milk

1 cup sour cream (8 oz)

3 Tbsp or more flour (for thickening)

In a large pan, combine potatoes, celery, onion, water, gravy base (or bouillon cubes) and salt. Cover and cook until tender for about 20 minutes.

Add 1 cup milk. Heat thoroughly.

In a medium bowl blend sour cream and flour; gradually stir in remaining 1 cup milk.

Pour 1/2 of potato mixture into sour cream mixture and then pour it all back into potato mixture. Combine all ingredients and cook and stir until thickened.

Add grated cheese on top and serve hot with bread or crackers.

--Recipe submitted by Mindy Grover