Creamy Tomato Basil Soup (Panera Copy-Cat recipe)

The past two winters were so snowy that I almost feel like this is the winter that didn't happen. We've had one major snow storm and that's about it where I live. I'm not really complaining about this, but I do enjoy a good snow day as much as the next guy! A couple weeks ago we had our one and only snow storm and I decided to make tomato soup and grilled cheese for lunch. Enter this soup.

This soup was delicious. It was creamy and rich (as it should be with the insane amount of cream in it) but it was also full of flavor. The recipe made a ton so I gave some to my neighbor, froze some, and we are some. I can't wait to defrost the other batch. This is my new staple recipe for tomato soup.

Source: Slightly adapted from  The Pinning Mama

Ingredients:
1 28 oz can crushed tomatoes
1 14 oz can diced tomatoes
1 tbsp crushed garlic
1 14 oz can chicken broth {or 2 cups}
2 Tbsp sugar
1/3 cup butter
1 cup heavy cream
15-20 Basil leaves, chopped

Instructions
1- Combine the tomatoes, broth, and garlic bring to a boil and let boil for 10 minutes.
2- Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved, melted and well combined.
3- Very slowly pour in the heavy cream while simultaneously stirring until all the cream is combined and the soup is creamy. If you don't do it slowly it won't create the thick/creamy texture.
4- Stir in the basil. Let simmer on low for about 20 minutes.

Lemon Orzo Soup

It's so cold in the Northeast right now. I really can't complain because Buffalo is under 6 feet of snow with more coming, and I've yet to see a flake this year, but none the less we're all freezing here! When it's freezing one of my favorite things to eat is soup. If I'm being honest I really like to eat soup because I REALLY like to serve it with crusty warm bread. To me there is no substitute for a good loaf of bread with soup.

I made this recently and it was a total hit. John and I loved it and my mom ate the leftovers and also was singing its praises. The lemon flavor really came through which is important to me if I want a lemony soup. I've made lemon noodle soups before and they were ok, but this one nailed it. It was obvious but not overpowering. I can't say enough about how much we enjoyed this soup. I predict this will be a staple this fall/winter!

Source: Stephanie Cooks Original

Ingredients:
2 tbsp butter (divided)
3/4 cup orzo
1 small onion, chopped small
1 cup carrots, cut into coins
3 cloves garlic, minced
4 cups chicken broth
1 tbsp dried parsley
Garlic Salt
Pepper
1 lemon

Directions:
1- In a large pot, melt one tbsp butter and add the orzo. Stir frequently until lightly browned. Then remove the orzo from the pot and set aside.
3- Melt the other tbsp of butter. Add the onion and carrots and cook for about 5-7 minutes, until soft. Add the garlic and stir well, about 2-3 minutes.
4- Add the chicken broth and bring to a boil.
5- Add the orzo and the juice of one lemon to the pot. Season with  parsley, garlic salt, and pepper to taste. Cook on medium/low until the orzo is cooked and the veggies are soft, about 15 minutes.

Chicken Parmesan Soup

Growing up chicken parmesan was my favorite dinner. Anytime I saw my dad frying up chicken cutlets I always asked if we could make them into parmesan. Still to this day it's up there on my list of favorite foods. While this soup is far from the traditional chicken parmesan it's still a delicious soup option. As I was eating it I was thinking how it would be a bit more "parmesany" if I added some croutons... something to consider for next time!

I modified the original recipe a bit by really allowing my tomato sauce to cook for some time with my peppers and onion. I love chicken cacciatore and the flavor peppers and onions give to sauce is amazing- a deep sweetness that can't be replicated! It was a good choice, the cacciatore flavor really shined though. This was a huge winner. We ate it for dinner then both ate the leftovers at work the next day. It was one of my favorite soups to date!

Source: Heavily adapted from Pearls, Handcuffs, and Happy Hour

Ingredients:
1 tsp olive oil
1 green bell pepper, diced
1/2 cup yellow onion, diced
2 cloves garlic, minced
Salt and pepper
14.5 ounces crushed tomatoes
3 cups chicken broth
6 ounces mini penne pasta
1 cup fresh shredded parmesan cheese, divided
1 1/2 cups rotisserie chicken, diced
Fresh basil, sliced

Directions:
1- In a large pot add the oil, peppers, and onions. Saute until soft, about 5-7 minutes. Add the garlic, cook an additional 2-3 minutes. Season with salt and pepper.
2- Add the crushed tomatoes. Allow the tomatoes to cook with the peppers and onions for 20 minutes on low.
3- Add the chicken broth and bring to a low boil. Add the pasta, chicken, and 3/4 cup of parmesan cheese. Allow to cook until pasta is soft, about 10 minutes. Taste- season with salt and pepper to taste.
4- Transfer servings to bowls. Top each bowl with a pinch of parmesan and fresh basil.

Creamy Noodle and Veggie Soup

It's the most wonderful time of the yearrrrrrrrr! (Did you sing that as you read it? Because I sang it as I wrote it. Just checking to see if we're on the same page here.) Anyway, October through January is my absolute favorite time. I love the hype for Halloween, then Thanksgiving, then the holidays. I just love it all. And above all else I love the cozy comfort food that goes with this time of year. On a recent cool, rainy, typical fall night I decided soup was in order. I had recently been contacted by the people of REAL Seal Dairy to participate in a project they were working on to spread the word on using real dairy, and if there's one challenge I'm up for it's using dairy in my cooking! I had been eyeing Sarah's chicken gnocchi soup recipe for some time and was eager to try it, but the day I decided to make it I just wasn't in the mood for something that heavy. I took Sarah's advice in her post and swapped out the gnocchi for regular pasta and made so many other changes that this version is really not even that similar to Sarah's, but the result was amazingly delicious.

The base is creamy and thick, the veggies offer a nice healthy aspect (to counter balance the cream) and the pasta adds the perfect texture and substance that the soup needs. I really think we'll be having this often this fall. It's comfort food at it's best.

Source: Stephanie Cooks Original, Inspired by Taste of Home Cooking

Ingredients:
1 cup medium shells, cooked and set aside
4 tablespoons butter
1/2 medium onion, finely diced
2 ribs celery, finely diced
2 carrots, peeled and diced
2 garlic cloves, minced
4 tablespoons flour
1 cup heavy cream
1 cup milk
3 cups chicken broth

1 tsp salt

1/2 tsp pepper

1 tsp garlic powder
1 cup fresh spinach, coarsely chopped
1/2 cup parmesan cheese

Directions:

1- Heat butter over medium heat in a Dutch oven. Saute the onion, celery, carrot and garlic until the onion is translucent. Add the flour and cook for about a minute. Add the cream and milk. Bring to a simmer.
2- Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked pasta, spinach, and seasonings, then simmer until soup is heated through.

Chicken Cavatelli Soup

I love chicken noodle soup but I rarely make it. I'm not sure why I don't, but I need to make it more because not only do I love it but so does Landon. Landon has entered the beginning stages of picky toddlerhood where suddenly things he once loved are denied. It's "fun" trying to figure out what he will or won't eat each day, I'll tell you that much! This soup for example was a hit one day and completely snubbed the next. What can you do...

Toddler opinions aside, John and I felt this was absolutely amazing. Cavatelli is one of my favorite pasta shapes so when this soup popped onto my radar I knew it was for me. I like how the broth was slightly thicker thanks to the flour roux and overall it was delicious. I added a packet of Swanson flavor boost because I love that stuff, but you can easily skip it if you don't have it. I love how it deepens the flavor of the soup. This was a winner here and we actually loved it so much we ate all the leftovers and none got tossed- THAT is an accomplishment around here.

Source: Slightly adapted from Skinnytaste

Ingredients:

1 tbsp butter
1 medium onion, sliced thin
2 tbsp all purpose flour
5 cups low sodium fat free chicken broth

1 Swanson flavor boost packet (optional)
2 large carrots, sliced
1 clove garlic, minced
2 bay leaves
salt and fresh pepper to taste
4 chicken breasts, sliced thin
8 oz frozen ricotta cavatelli

Directions:
1- In a large pot, melt butter. Add onion and cook on low about 6 minutes, until onions are soft. Add flour and stir, cooking another minute.
2- Add chicken broth, flavor boost packet, carrots, garlic, bay leaves and salt and pepper to taste. Cook 30 minutes.
3- Add chicken and bring to a boil, then partially cover, simmer on low 15 minutes.
4- Meanwhile, cook cavatelli in a pot of salted water according to package directions.Drain and add to soup when soup has cooked.

5- Cook another minute or two. Remove bay leaves and divide in five bowls.

**7 Points+ for 1/5 of recipe

Tomato Chicken Noodle Soup

Here's a little peek at a text conversation John and I had this past week:

Me: I don't want to cook. Everything I like has dairy.
John: If you don't cook you're choices are Chinese or cheese free pizza. That's going to get old quickly.
Me: I know... but I still don't want to. Humph.

Yup... I was being a brat. I think it's that whole "you want what you can't have" thing. After a bit of time an all day battle of walking to my pantry and walking back to my couch I decided to just throw some stuff together and make a soup. Always a good option, right? This soup came out great. I had a little bit of chicken left in the fridge to use up so I decided to get crafty and came up with this. It was pretty tasty for a last minute idea if I do say so myself! John and I both enjoyed it, he even declared it a dairy-free success story.

Source: Stephanie Cooks Original

** I used a packet of Swanson Flavor Boost which adds a lot of sodium to the soup. It also adds a ton of flavor so I highly recommend it. If you do not use one you will need to add salt. 

Ingredients:
1 14 oz can fire roasted diced tomatoes
3 cups chicken broth
1 packet Swanson Flavor Boost (optional but recommended)
1/4 tsp black pepper
1 tbsp dried parsley
1 cup shredded cooked chicken
1/3 cup dry broken angel hair pasta

Directions:
1- Preheat the oven to 350.
2- Pour the can of tomatoes into a dutch oven or oven safe pot. Bake, covered, for about 35 minutes.
3- Mash the tomatoes with a spoon or potato masher. Pour the broth, Swanson Flavor Boost (if using), pepper, and parsley into the tomatoes and heat over medium heat. After about ten minutes add the chicken and angel hair. Cook until the pasta is cooked thoroughly.
4- Serve hot.

Tomato Basil Soup

Pinterest will be my demise. I spend way too much time looking at stuff on there- I even look at things that have no interest to me! Plus now that I exist in a sleep-deprived haze thanks to my baby I find Pinterest to be the perfect website- I can just look at pictures and not think. Without fail I pin several recipes a day that I feel I need to try. This soup was one of my most recent pins. I loved that it cooked mostly in the crockpot making it an easy weeknight meal. Yes, you do need to make a roux on the stovetop, but in total that took 5 minutes.

When all was said and done this soup was seriously to die for. Shockingly I forgot to add the parmesan cheese that the original called for (yes... I forgot cheese... I know...) and it was still so rich. So rich that I don't think you even need cheese (GASP!) and I wouldn't add it next time I made it. I'm leaving it out of the recipe below but if you want just add 1 cup of parmesan when you add the half and half! John and I both were obsessed with this and I'm thrilled that it made enough to freeze for another night.

Source: Adapted from 365 Days of Slow Cooking

Ingredients:
2 (14 oz) cans diced tomatoes, with juices (fire roasted if you can find them)
1 cup finely diced carrots
1 cup finely diced celery
1 cup finely diced onions
1 tsp dried oregano
1/4 cup fresh basil, diced
4 cups chicken broth
1/2 cup flour
1/2 cup butter
2 cups half and half, warmed
1 tsp salt
1/4 tsp pepper

Directions:
1- Combine the tomatoes, carrots, celery, onions, oregano, basil, and broth in a crockpot. Cook on low for 7 hours.
2- In a saucepan melt the butter and stir in the flour to create a roux. Once the paste is formed add 1 cup of the hot veggie mix, stirring well until incorporated. Add an additional 3 cups, stirring well, until smooth. Pour the mixture back into the crockpot, stir well.
3- Add in the half and half, salt, and pepper. Cook on low an additional hour.

Chicken Veggie Soup with Pasta and Dumplings

I first saw this recipe last winter. For one reason or another I never got around to making it but I placed it a special file of "first recipes of fall." (Yes- I do categorize my recipes. No- you do not have permission to judge me, thank you very much!) I couldn't wait to make it, it just seemed like the perfect fall soup. Best of all it had dumplings which made me sure John would be a fan too. Sure enough we both loved it. I mean hello- soup+pasta+dumplings=AMAZING. Or at least that's the way I do math.

This recipe yields a lot of soup. Like, a lot. We both ate it for dinner, I took some for lunch, and I froze a big container of it for once the baby gets here. I'm already looking forward to pulling this out of the freezer and reheating it... yum. Serve it with bread, because a soup with pasta and dumplings doesn't have enough carbs on it's own. ::wink wink::

Source: Adapted from Lauren's Kitchen, originally from Rachel Ray

Ingredients:
2 tbsp EVOO
3 tbsp butter
1 rib celery, chopped
1 medium onion, diced small
Salt and pepper
2 rounded tbsp flour
6-8 cups chicken broth
1/2 tsp ground mustard
1/4 tsp dried thyme
2 cups frozen carrots and peas mix
1 cup Bisquick pancake mix
1/3 cup milk
1/2 tsp. garlic powder
1/2 cup tiny pasta (slightly less than 1/2 cup), uncooked (like pastina)
1 1/2 cup shredded cooked chicken

Directions:
1- In a large pot heat the oil and butter. Add the onion and celery, stir. Cover and allow to cook until soft, about 7 minutes.
2- Top with the flour, stirring until the mixture thickens. Add the broth and stir until well blended. Allow to heat over medium heat. Stir in the ground mustard and thyme, along with the peas and carrots mix. Cook 10 minutes or so. Season with salt and pepper.
3- In a small bowl combine the Bisquick and milk, along with the garlic powder. Stir until well combined, set aside.
4- Add the pasta and chicken to the soup, stirring well. Taste and add more salt and pepper as needed.
5- Using two spoons, spoon small amounts of the biscuit mix into the hot soup. Once all of the dumplings are added cover and allow to cook 8 minutes, stirring gently occasionally.
6- Serve hot.

Crockpot Southwestern Corn Soup

Let me tell you something- this recipe far surpassed all of my expectations. I threw everything in the crockpot in the morning and all day I was thinking the soup would be pretty "meh." I'm not sure what made me doubt this recipe but I just wasn't holding out too much hope. Imagine my surprise when I lifted the lid from the crockpot, stuck my finger in (yes- finger- don't judge... I washed it, and it's my soup!), and realized that my soup wasn't "meh," rather it was delicious! John ate it hours after me and he too was obsessed. He even brought it up a couple days later. That is a good sign people, a very good sign. This was perfect when paired with a simple cheese quesadilla... I'm already planning on making this dinner again next week!

Serves 2

Source: Heavily adapted from Food.com

Ingredients:
1 (15 oz) can cream style corn
1 medium russet potato, peeled and chopped small
1/2 small yellow onion, diced
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cups chicken or vegetable broth
1/2 cup chunky salsa

1/2 cup milk
2 tbsp butter

Directions:
1- Combine the first 7 ingredients in the crockpot. Cook on low 7-9 hours.
2- Add the milk and butter, turning the heat up to high and allowing it to cook an additional hour. Stir well- serve hot.

Pasta e Fagioli

Pasta e fagioli is a classic soup that has long been ignored, or at least ignored by me I should say. It's a wildly popular soup but I used to fear beans (and veggies...) so this soup was just out. I don't remember when I overcame this irrational fear but it was only in the past few years. I'm so glad I did though because it opened up a whole new world of lunch options for me.

Lunch is rough. I mentioned before that I'm not a big breakfast person, but I just can't find the motivation to make exciting lunch options. I take the most boring lunches to work- if my coworkers didn't read my blog they'd probably assume I was the type that ate Ramen noodles and frozen pizza every night. Being that I don't love leftovers lunch typically ends up being soup or a pb&j/sandwich, or maybe a Lean Cuisine. Exciting, huh? Well, I decided recently that I couldn't stomach another junky lunch so I made a batch of this soup for lunch that week.

This recipe yields a lot of soup! I ended up taking it to lunch for two days and sending it with John a day or two, plus freezing a big container of it for later use. It was delicious- I have to say that I was beyond pleased with the end results. I followed Bridget's advice and cut the liquids a bit- it was quite thick. After it's initial cooking it absorbed a lot of the liquid and wasn't very soup-like, so if you want it to stay soupy I would use the water too (I left it out). Either way it's tasty, easy, and makes a ton of food.

Source: Adapted from The Way The Cookie Crumbles, originally from Cooks Illustrated

Ingredients:
1 tbsp extra virgin olive oil
3 ounces of pancetta or bacon, finely chopped
1 medium onion, finely chopped
4 medium cloves of garlic, finely chopped
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 28 oz can diced tomatoes
1 cheese rind (pecorino romano or parmesan- about 5 x 2 inches)
2 (15 1/2 oz) cans cannellini beans
3 1/2 cups low sodium chicken broth
2 1/2 cups water (use only 1/2 cup if you want it thicker)
8 ounces small pasta, shells preferred
Salt
Pepper
Pecorino Romano cheese

Directions:
1- In a large pot, heat the oil. Add the pancetta or bacon, cooking for about 3-5 minutes.
2- Add the onion and garlic, stirring frequently, until softened, about 5-7 minutes.
3- Add the oregano, red pepper flakes, tomatoes (and the juices from the can), scrapping up the brown bits on the bottom. Add cheese rind and beans, reduce heat to low, and cook 10 minutes.
4- Add chicken broth, 1 tsp. salt (only use 1/2 if you use less liquid)- increase heat to high and bring to a boil. Add the pasta and cook until pasta is cooked, about 8-10 minutes.
5- Turn off the heat- discard the cheese rind. Season with salt and pepper to taste.
6- Ladle into bowls- top with additional romano cheese. Serve hot.

Tortellini Soup

When I saw that Branny was hosting this event, "Charity Souper Bowl", I knew I needed to participate. For every soup recipe people post in the comments section of that post Branny will donate $1 to the ASPCA. Pretty cool, right? I knew I had to participate. And you should participate too! You don't need a blog, just post a recipe and Branny will donate a dollar to save puppies and kitties.

I made this awesome tortellini soup and I was a big big fan. I've had tortellini en brodo, or tortellini soup, countless times at restaurants but this was my first time making it myself.  Best of all I tend to have all of these ingredients on hand so it's a quick last minute dinner idea. While John may have grumbled at the thought of eating a broth based soup for dinner he too surprisingly liked it. Sure, it didn't top broccoli and cheese soup for him, but hey- wcha gonna do?

On another note, Branny mentioned that each post for the "Charity Souper Bowl" should be dedicated to a special animal in our lives. My husband is a BIG animal lover, and part of loving John is loving these two crazy guys:

 

... Quincy and I have similar tastes in bags and pass times ::wink wink::

So if you have a soup recipe, please run over to Branny's blog and share it- every dollar helps and the deadline is the 30th of this month! 

Ingredients:
4 cups chicken broth
1 package tortellini
3 cups baby spinach
1 tomato, seeded and chopped
1/4 cup parmesan cheese
1/4 tsp. Italian seasonings
1/4 tsp. garlic powder
Salt and pepper to taste

Directions:
1- Bring the chicken broth to a boil. Add the tortellini and cook until almost cooked though.
2- Lower the heat, add the spinach, tomato, parmesan cheese, and seasonings.
3- Heat over low heat until the spinach is wilted.
4- Serve hot.

Tomato Orzo Soup

                             
So fall is here! Can we all agree that's the best time of year?! I love fall... from the fashion, to the decor, to the candles, and most importantly- the food! A few weeks ago we hosted a little lunch party for a friend and I wanted to make a soup to go with the sandwiches and salads I was making. I had been thinking about this soup for about a year now so I figured it was time to just make it already.

Honestly, the process couldn't be easier. I love making soup. Throw some stuff together, turn on some heat, and let it go. I decided to use this little pasta instead of orzo because I have a half opened box of this stuff and no purpose for it. I don't even know what this pasta is called but it cooks up into little balls. It worked perfectly! Any small pasta would truly work.

Best of all this soup was absolutely delicious. John's friend, James, said he never likes tomato soup and he was loving this. It's great leftover too and makes for a wonderful weekday lunch.

Source: Adapted from   Lauren's Kitchen


Ingredients

• 1 cup onion, diced fine
• 1/2 cup celery, diced fine
• 1/2 cup carrot, diced fine
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 1 28oz. can diced tomatoes
• 1 28oz. can crushed tomatoes
• 1 carton (32 oz) vegetable stock
• salt and cracked black pepper
• 1 1/4 cup orzo pasta (or small pasta)
• 1/2 cup reduced fat sour cream
• 2 Tbsp chopped fresh basil

Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender. 

Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper. 

Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat. 

Add sour cream to soup; fold in basil. Ladle into warmed bowls to serve.

Makes 13 cups (about 8 servings)

Chicken and Rice Soup

I briefly mentioned in a previous post that I now have to follow a low-fat diet for a surgery I will be having soon. While most people might be upset to hear this I was actually not. It's definitely a healthier way to live and I am happy to "have to" do this. Sure, I will have not-so-good things now and then but there are worse things in the world than eating healthy. Someone asked how it was going to affect my blog- not much at all! Most meals can be made low-fat through making healthier choices like lean meats, low fat cheeses, etc.

The hardest thing for me so far has been lunch at work.If not planned ahead lunch can become a messy time. I decided to plan ahead and make some low-fat soup for the week. I made up this recipe based on what I had on hand and let me just say- yum! I love chicken and rice soup and often get it when out to eat. I really loved this recipe and will make it often. I should also mention that this resulted in 3 lunch sized portions of soup. Enjoy!

Source: Stephanie Cooks Original

Ingredients:
1 32oz carton of fat free chicken broth
3/4 cup chopped rotisserie chicken (or any precooked chicken)
1/2 small onion, diced
1 carrot, diced
2 celery stalks, diced
1/4 cup of long grain rice, uncooked
1 tablespoon of EVOO
Seasonings to taste (I used salt, pepper, onion powder, garlic powder, and parsley)

Directions:
1- In a deep pot heat the oil. Add the onion, carrot, and celery. Saute for about 5 minutes.
2- Pour in the chicken broth and rice.
3- Cover, bring to a boil for about 10-15 minutes, or until rice is cooked.
4- Add the chopped chicken and seasonings, taste and adjust as needed.
5- Allow to simmer over low heat for about 5-10 minutes.
6- Serve hot.

Condensed Cream of Chicken Soup

With fall here and winter looming in the not too far off future there are countless casserole recipes, pot pies, and baked pasta dishes that will be popping up everywhere. One ingredient that graces many of these recipes is canned condensed soups. Growing up many of my favorite recipes used these canned soups. However as I have developed my cooking I have gained a desire to stray from using as many canned/processed ingredients. I came across this recipe for cream of chicken soup and decided to give it a try. While I don't mind canned cream of mushroom soup I never use canned cream of chicken. Those pink bits of chicken floating in the thick goo always creep me out (sorry... I know it's very popular, I just can't get over it! I end up picking out all the bits and it takes FOR-E-VER!)

This recipe results in a soup that is the perfect substitute for canned condensed chicken soup. You can feel good about using this soup because it's a healthier option and all of the ingredients are pronounceable which is a big bonus. To make it low-fat just use 1% or 2% milk like I did. I am so excited to have this recipe for the cold months ahead!

Source: Tammy's Recipes

Ingredients:
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Yields 3 cups of soup. 1.5 cups is the equivalent of one can of soup.

Broccoli and Cheese Soup

Whenever I ask John if there is something specific he wants me to make for dinner he says no. In the 3 years we have been living together I think he has requested two or three things total. So you can imagine my shock when he requested broccoli and cheese soup. I have had this Cooking Light recipe bookmarked on my computer for a long time (like over a year long!) but finally had a reason to make it.

This was really very good. It was creamy without being rich, if that makes sense. I used broccoli cuts because it was what I had on hand. After blending the broccoli in the blender though it broke up nicely and didn't seem to matter that I hadn't used florets. Overall I would definitely make this recipe again.

As usual, I halved this recipe. 1/2 made enough for John and I plus some left overs. I served this soup with fresh cornbread... yum!

Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Directions:
1- Heat the skillet with cooking spray. Add the onion and garlic, saute until tender.
2- Add the broth and broccoli- heat until just boiling. Lower the heat and allow it to simmer for about 10 minutes.
3- In a separate bowl whisk the flour and milk. Add that into the broth. Cook until the soup thickens. Add the black pepper.
4- Add in the cheese. Stir until smooth. Spoon some of the soup (the recipe calls for 1/3 but I used over 1/2) into the blender and blend until smooth. Then return it the pot.

Chicken Pot Pie Soup

I am in love with this soup. This morning when I checked my google reader I saw this recipe for a version of chicken pot pie that is very popular in central PA. It is more like a soup and less like the flaky pastry pie we are used to around here. I knew I wanted to try it and couldn't wait...so I made it tonight!

I am so proud of myself and this recipe because I had to make homemade noodles. Normally this would send me running and I would never attempt the recipe. However I did and it was awesome. By far my favorite soup recipe that I have ever made. I suggest trying it. And if you too are frightened by the homemade noodles- don't be! It really was so easy!

I halved the recipe and it worked perfectly. The following is the original recipe, but half of this recipe yielded enough for the two of us and left overs!

Pot Pie Squares (The Noodles)

3 cups flour
1 large egg
1 tablespoon vegetable shortening (like Crisco) (I used butter)
1/2 to 3/4 cup water

Directions
- Mix the flour, egg, and shortening together
- Knead the dough mixture, while alternately adding small amounts of water until the dough holds together well
- Divide the dough into two or three pieces
- Roll each piece out to about 1/8" thick on a floured surface
- Cut the rolled out dough into squares - about 2" to 2 1/2" wide
- Allow the freshly made pot pie noodles to dry for about 30 minutes or more before cooking (I let mine stand for over an hour)

The Soup
*3-4 cups of shredded chicken, turkey, beef, or even ham leftovers can be used instead of a whole stewing chicken for this. When using leftovers, use broth instead of the 2 quarts of water. With leftover chicken or turkey, use 4 cans of chicken broth.

1-3 lb stewing chicken (I used one LARGE chicken breast, boiled and shredded)
2 quarts water (I used 1 can of Roasted Garlic chicken broth and one can of vegetable and herb chicken broth)
5 medium potatoes - peeled and cut into bite sized chunks
2 cups chopped celery
1 small onion, chopped
1/2 cup finely diced carrots
1 tablespoon dried parsley
1 tsp. salt
1/2 tsp. black pepper

Directions
- Cook the chicken in water until tender
- Remove the chicken from the broth and separate the meat from the bones and skin
- Cut or shred the cooked chicken into bite size pieces
- Meanwhile, add the vegetables and seasonings to the simmering broth
- Cook for about 15 to 20 minutes, then add the pot pie squares to the broth mixture, a few at a time, stirring frequently so they don't stick together
- After all have been added, cook gently for about 6 to 8 minutes or until the noodles are tender
- Add the cut up chicken and cook over low heat, stirring occasionally for 10 to 15 minutes longer
- Cover, and let stand for a few minutes before serving.

Tomato Ravioli Soup

This is the first meal I made in our new home! I have missed cooking SO much. I swear, if you would have told me a year ago that I would get sick of eating take out I would have said NO WAY. But.. it happened. We should officially be moved in soon so I will be back to cooking regularly.

Anyways, I saw this recipe for tomato ravioli soup a couple days ago and have been dying to try it since. It was awesome! I really liked it and it was the perfect thing to make since we have been having FREEZING weather lately. Also, it cooked fast while I was painting so that was exciting. This soup was a winner and I will be making it again without a doubt.


Ingredients:
2 14.5 ounce cans chicken broth
8 oz. frozen mini ravioli, tortellini, or other bite-sized filled pasta
4 ounces cream cheese (I used 3 ounces because it's all I had)
1 can condensed tomato soup

Directions:
Bring chicken broth to a boil in medium saucepan; add pasta and cook 5 minutes. Whisk together cream cheese and 1/3 cup hot broth in separate bowl; add back into saucepan. Add tomato soup and heat through.

Baked Potato Soup

A few months ago I discovered baked potato soup and I have been obsessed with it ever since! I often get it when I am out to eat and I always really enjoy it. I decided to try out my *new* Crock Pot and was trying to find a recipe to make in it. I decided to try my hand at baked potato soup. This recipe was very very good. It was creamy but not too thick. Sometimes baked potato soup has the consistency of condensed soup and that is definitely not what I was going for. I modified this recipe from this recipe. I did make a lot of changes to that recipe. What you find below is what I actually used/made. If you want to see the original just click on the link. Also, the delicious bread bowls are from Panera... I wish I could take credit for those but sadly I can not!

Ingredients:
4 potatoes, washed and cubed (I left the skin on but you could peel them)
32 oz. container of chicken stock
1 tablespoon of butter
salt to taste
black pepper to taste
garlic powder to taste (a few serious shakes)
1 heaping teaspoon of parsley
1 (12 oz.) can of evaporated milk
2 slices of bacon
cheddar cheese (for topping)

Directions:
1- Cook bacon. Cut into small pieces, set aside.
2- In your Crock Pot place the cut up potatoes. Combine the stock, seasonings, and butter.
3- Cook on low for 6 hours.
4- 30 minutes before serving pour in the can of evaporated milk. Cook for 30 minutes.
5- Ladle soup into a blender. Blend until thick and smooth. Return to slow cooker. Serve with shredded cheddar cheese on top.