Curried Chicken and Rice Soup

This recipe was given me to a friend named David Rogers.  David is in high school and is a member of the youth group at our church.  His mom actually told me about him making this soup one night when he didn't like what she was going to fix.  He found it online at Food Network and decided he wanted to make it.  I love that!  He's going to make a girl very lucky one day!

The case:

Ingredients

• 1 bone-in chicken breast (about 1 1/2 pounds), halved
• 2 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• Kosher salt
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 large onion, very thinly sliced
• 1 teaspoon sugar
• 1 1/2 teaspoons Madras curry powder
• 1/3 cup jasmine rice
• 3 tablespoons finely chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 lemon, cut into wedges

Directions

1. Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
2. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
3. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
4. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Read more at: http://www.foodnetwork.com/recipes/curried-chicken-and-rice-soup-recipe/index.html?oc=linkback

I was so glad I found the curry powder this called for at Kroger.

The ruling:
This was absolutely delicious!  I wish I would have found it earlier on during flu and cold season.  Don't be afraid of the Thanks David!
Rating: 5
Make again?  Yes!

Thai Coconut Soup

I know I've mentioned several times how much I love soups- it doesn't matter what time of year.  But I do feel like the true comfort food/soup season got a little cheated this year.  This recipe is a huge step outside of our box. 

The case:

Easy Thai Coconut Soup Recipe by Ourbestbites.com

Ingredients

1 teaspoon olive oil

1 1/2 tablespoon minced jalapeno pepper

1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger

2 14.5-ounce cans chicken broth

1 13.5 ounce can light coconut  milk

1/2 teaspoon kosher salt

2 packages ramen noodes (discard seasoning packet)

optional: ¾ cup sliced mushrooms

1 ½ tablespoon fresh lime juice

2 tablespoon chopped cilantro

1 cup diced or shredded cooked chicken

toppings:  additional chopped cilantro, sliced green onions, and lime wedges

Instructions

Heat medium sized pot to medium-high heat on stove top.  Add olive oil, jalapeno, and ginger (if using fresh.)  Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add now and stir.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.)  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.  Add chicken and simmer for about 30 seconds to heat through.  Remove pot from heat and stir in lime juice, chicken, and cilantro.   Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired.  Serve immediately.  Serves 4-6.

Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately.  If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

The ruling:

If you like cilantro and lime, you're going to love this!  I had a feeling about this soup and I'm glad I trusted my gut!  It is delicious.  The freshness of the cilantro and lime make this the perfect springtime soup.  But it would be great anytime of the year.

Roasted Tomato Soup

This recipe has been 2 years in the making.  Let me start off by saying, in general I don't even like tomato soup.  Campbell's tomato soup does absolutely nothing for me.  Panera is just about the only place I'll eat tomato soup, and it isn't from lack of trying it other places.  The bare bones of this recipe came from Gina and Pat Neely on Food Network.  I've added a few final touches to make it perfect.  For an extra special touch, I add precooked cheese tortellini at the end!

The case:
Ingredients

• 4 pounds, tomatoes, halved lengthwise
• 6 Tablespoons olive oil
• 6 Tablespoons balsamic vinegar   
• Salt and freshly ground black pepper 
• Pinch sugar 
• 3 tablespoons butter 
• 2 cloves garlic, minced
• 1/2 onion, minced
• 2 tablespoons tomato paste 
• 4 cups chicken stock 
• 1/2 teaspoon cayenne 
• 1 cup heavy cream 
• 8 oz cream cheese
• 1/2 cup shredded Parmesan cheese (freshly grated works best)
• 3 tablespoons chiffonade fresh basil leaves

Directions

Preheat oven to 400 degrees F.

Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil and balsamic vinegar, making sure they are well covered. Season with salt, pepper and sugar. 

 

Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly. 

Melt butter in 4-quart saucepan over medium heat. Saute the onion for 2 minutes, add garlic and saute for another 2 minutes, and then mix in tomato paste for a few more minutes. 

Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Meanwhile, peel skins off tomatoes.  Add the roasted tomatoes and basil to the pan. 

 

Puree with an immersion blender. (Or put 1/2 at a time in a regular blender) 

  

At this point, I didn't feel like mine looked quite tomatoy, which means red enough.  So I added a can of diced tomatoes and pureed a bit more.

Add Parmesan and cream cheese.  Stir until well blended and cheese is melted.  Season with salt and pepper. Ladle into serving bowls and garnish generously with homemade croutons. 

Roasted Tomato Soup Printable

Crockpot Potato Soup

My new obsession, Pinterest, is supplying a lot of my new recipes these days. This potato soup is no exception.  I'm a little apprehensive about using frozen hashbrowns in a soup, but never know till you try.  This could be an economical meal for a family. 

The case:

Ingredients:

1 30oz. bag of frozen, shredded hash brown

3 14oz. cans of chicken broth

1 can of cream of mushroom

1/4 tsp. garlic powder

1/2 tsp. seasoned salt

1/4 tsp. ground pepper

1 pkg. cream cheese (I used low fat)

1 1/2 cups shredded cheddar (freshly shredded please)

Directions:

In a crockpot, dump everything except the cream cheese and cheddar cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and cheddar.  Cook about 30 more minutes, stirring frequently.  Serve with extra sprinkling of cheddar and sour cream if desired.

The ruling:
So the truth is, I've already made this a couple of times, which already shows you how much I like it.  I've included my additions/modifications in the recipe above.  It's perfect for warming you up on a chilly day!  Modifications can be easily made to this base to suit your own taste buds.  I think I'm going to try it with some Rotel and pepperjack cheese next time.

Buffalo Chicken Wing Soup #2

This is my second attempt at making buffalo chicken wing soup.  The first time, before I ever started this blog, didn't turn out that great.  Then, I had a bowl this summer in Hilton Head at L Woods restaurant that was delicious.  That put me on a mission to find another one.  This recipe is similar to the one I made before, but I'm hoping it will still be the soup I'm looking for.

The case:

Ingredients:
6 cups milk
3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery, us)
3 cups cooked chicken (I use leftover chicken from rotisserie, grilled or baked chicken)
1 cup light sour cream
1/2 cup ranch dressing or 1/2 cup blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Directions:
Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.  Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.  Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.  Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

The ruling:
I made this on the stovetop.  I used several different ingredients because of what I had on hand and also to suit my tastes.  It was easier to put my version below than to explain all the changes.  I also made Trisha Yearwood's cheese biscuits to serve with this.   This soup is wonderful!  It you like buffalo wings, I would suggest trying this right away!  Having the cheese biscuits to dip in the soup just made it that much more wonderful. 

Buffalo Chicken Wing Soup

Ingredients:

• 4 cups milk
• 2 cups chicken broth
• 4-5 cups shredded chicken
• 1 cup cheddar cheese
• 8 oz cream cheese
• 2 cans cream of chicken
• 1 can of cream of mushroom
• 1 cup light sour cream
• 1/2 cup ranch dressing
• 1/2 cup chicken wing sauce

Directions:

1. Place all ingredients into a pot on medium high heat.  Bring down to a simmer after mixture starts to boil.  Cook on low-low medium for 30 minutes or until all ingredients are combined well.  

Broccoli Cheese Soup #96

 I'm simply in a soup mood and trying to figure out a way to eat more vegetables.  What better way to eat broccoli than in a cheese soup?  I have a couple of broccoli cheese soup recipes that I already like, but I feel like there is still a better one out there.

Directions:

1. Cook broccoli until tender& drain.
2. Cook onions in butter until tender& transparent.
3. Stir in flour& cook 5 minutes, stirring constantly.
4. Add milk slowly, stirring constantly.
5. Stir in grated cheese until smooth.
6. Slowly blend broth into sauce.
7. Add Velveeta cheese and stir until melted.
8. Puree 1/2 cup of the broccoli with a fork (or in the food processor).
9. Cut the rest of the broccoli into pieces.
10. Add all broccoli to the soup.
11. Simmer 15 minutes.
12. You can add more Velveeta for a cheesier flavor.
Ingredients:
1 bunch broccoli
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or 1 cup sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
salt and pepper
Velveeta cheese

Ruling:
This is the recipe!  I really think this is the best broccoli cheese soup I've ever had.   It's creamy and thick, full of flavor.  I could just go on and on.  The perfect dish for a cool fall or winter night!  I used two bags of frozen broccoli, no onion, about 2 cups of grated cheddar, and 1 lb of Velveeta.  I will be making this regularly.  

Chicken Tortilla Soup #90

This is actually the combination of about 3 recipes I found while searching the internet.  I put in all my favorite ingredients!

Ingredients:
2 skinless, boneless chicken breasts, cooked and shredded
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth

1/2 cup half and half
1 flour tortilla
1 cup frozen corn kernels
1/2 cup chopped onion
1/2 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 can Rotel
tortilla chips
1/2 cup shredded Monterey Jack cheese
sour cream

Directions:
1.  In a large pot over medium-low heat, cook the onion and garlic for a couple of minutes. Add the garlic and cumin and mix well.
2.  Then add the broth, corn, chili powder, black beans, lime juice and Rotel.
3.  Break the tortilla soup up into small pieces and add to a food processor.  Add about 1/2 cup of broth and pulse until completely combined. Add mixture to broth to thicken.  Simmer 20-30 minutes.
4.  Serve in individual bowls, top with the Monterey Jack, sour cream, and tortilla chips.

The ruling:
Yummy!  This was extremely good and healthy too!  I will definitely be making this again.

Green Chile Soup #84

I know it's July and not many people want feel like eating soup in July, but in my defense it is a very gloomy, rainy day.  Plus, I love soup and could pretty much eat it anytime, even laying out by the pool!

Ingredients
1 tablespoon butter
1/2 cup finely diced onion
1 teaspoon minced garlic
1/2 cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 1/2 teaspoons ground cumin
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups half-and-half cream
1 cup shredded Cheddar cheese
1/4 cup sour cream

Directions
Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

The ruling:
 I used canned green chilies, boiled chicken, no onion, and about half of the called for cumin.  I made the soup according to directions and tasted it.  I felt like it was missing something so I went ahead and added the sour cream and cheese.  It was definitely better with the toppings mixed in.  I liked this soup, but it is by no means the greatest thing that I've ever put in my mouth.  Bottom line, this soup is very easy with common ingredients that I always have on hand, so in a pinch I would make again. 

Creamy Chicken and Wild Rice Soup

This is my absolutely favorite soup!  It is the ultimate comfort food and perfect for a cold winter night.  I know it is May, but there is a slight chill in the air.  I figured it might be one of the last opportunities I had to make it before full blown summer weather begins.

Ingredients

• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

Directions

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. 
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Printable Creamy Chicken and Wild Rice Soup Recipe

Pesto Tomato Soup #60

Kroger had lots of fresh basil the other day, which is unusual, so I grabbed some to make some pesto.  I just happened to see this recipe on another cooking blog today and had all the ingredients.

The case:
Ingredients
1 onion-diced
2 gloves garlic-minced
1 1/2 Tb extra virgin olive oil
1 (32 fluid ounce) container chicken broth
2 (14.5 ounce) can diced tomatoes with juice
1 cup half-and-half cream or evaporated milk
salt and pepper to taste
2 tablespoons basil pesto

Directions
1.  Saute onion and garlic in the olive oil in a dutch oven or heavy soup pot, over medium to medium high for about 10 minutes. Stirring often until onion is tender.
2.  Pour chicken broth and both cans of tomatoes into a large saucepan, and bring to a boil.
3.  Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes.
4.  Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.

The ruling:
This was good, but not as good as the Neelys.  I would make this again if I just wanted to make a quick tomato soup.

Chicken Tortilla Soup

This is a cleaning out the cabinet meal, but it is also one of my favorite meals.  I got the original recipe from my Aunt Laureen, but its very easy to add to.  I've made it with ingredients such as cilantro, enchilada sauce, tomatoes, tomato sauce, and corn. 

Ingredients:
- 8 oz Velveeta
- 1 can cream of mushroom
- 2-3 cups shredded chicken
- 1 can Rotel
- 1 can of chili or black beans
- 1 cup chicken broth

Directions:
Add all ingredients to a pot.  Combine on medium heat, stirring for about 20 minutes.

Chicken Tortilla Soup #48

I am the queen of making soups, especially chicken soups.  I love watching Tyler Florence's show "Tyler's Ultimate", but I don't think I've ever made any of his recipes.  I used to get this chicken tortilla soup at a Mexican restaurant in Knoxville that was mostly broth.  I don't know how it contained so much flavor,  but it was so good.  The flavor was strong but not too strong.  It's hard to explain.  Every time I got a bad cold not only was it soup for my soul, but it also helped unstop me.  Okay, enough about that, my point is I'm trying to find a soup that compares with it.  Now this still has a lot of ingredients, but the picture looks more "brothy" so I decided to try it.

The case:
Ingredients
-2 tablespoons extra-virgin olive oil
-2 medium white onions, diced
-2 garlic cloves, minced
-2 jalapenos, seeded and minced
-3 ripe medium tomatoes, chopped
-1 quart chicken stock, recipe follows
-Salt and freshly ground black pepper
-Canola oil, for pan-frying
-8 corn tortillas, cut into 1/8-inch-thick strips
-1 1/2 cups shredded cooked chicken
-2 avocados, halved, pitted, peeled, and diced
-1 cup shredded Jack cheese, optional
-1/2 cup coarsely chopped fresh cilantro leaves, for garnish
-1 lime, cut in wedges, for serving

Directions
1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil.
2. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
3. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
4. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

The ruling:
This soup was DELICIOUS!!!  But I didn't really follow the recipe.  Here is what I did:
Ingredients:
- 2 Tablespoons olive oil
-  1 28 oz can crushed tomatoes
- 4 cloves minced garlic
- 5 cans chicken broth
- 2 Tablespoons jalapenos
- 1 onion (next time I'll use half)
- Juice of one lime
- 3 Tablespoons chopped cilantro
- Salt to taste
- 1 teaspoon cayenne
- 1 teaspoon cumin
- Shredded chicken
Garnish:
- Tortilla chips
- Monterey jack cheese
- Sliced avocado
- Sour cream

Directions:
1.  Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes.
2.  Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
3.  During the last 5 minutes add lime juice, cilantro,  salt, cayenne, and cumin.
4.  Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
5.  Top with desired garnishes.

Pepperjack Potato Soup

This is one of my favorite comfort soups!  Perfect for a cold and rainy day- or a bright, warm, sunny spring day like today!

Ingredients:
- 3 cups diced potatoes
- 2/3 lb Velveeta
- 1/2 lb Pepperjack
- 1 quart half and half
- 2 cans cream of chicken soup
- 1/2 stick butter
- salt and pepper to taste

Directions:
1.  Cut up the potatoes into 1 inch cubes.

2.  Boil potatoes for 10 minutes.  Drain when finished.
3.  Chop up both cheeses and add to another greased pot.

4.  Melt cheeses over low heat until completely melted, stirring often.

6.  Pour and stir in half and half.

7.  Mix in cans of cream of chicken soup.

8.  Drop in butter.

9.  Stir over medium heat until all ingredients are almost incorporated. Mixture will be chunky at first.

10.  When ingredients are almost combined stir in potatoes.

11.  Gently, stir into warm or until everything is combined.  Season with salt and pepper.

12.  Enjoy!

Creamy Chicken Enchilada Soup #40

I love soups- especially creamy soups.  I found this is my new $5 Taste of Homes chicken cookbook and couldn't wait to try it.  I've always seen the fiesta nacho cheese soup in the store and thought to myself how good it would be in either some sort of dip or soup.  I've been meaning to go to Campbell's and find some recipes, but now one has found me.

The case:

Ingredients:
- 1 can condensed fiesta nacho cheese soup
- 1 can cream of chicken soup
- 2 2/3 cups milk
- 2 cooked chicken breasts, shredded
- 1 can enchilada sauce
- 1 can (4 oz) green chilies

Optional toppings:
- sour cream
- shredded Mexican cheese
- tortilla chips

Directions:
In a large saucepan, combine all ingredients.  Serve with shredded cheese, sour cream, and chips if desired. (Don't you just love directions like this?)

The ruling:
I doubled the recipe since I knew Michael would want to try this when he gets back from Gatlinburg this weekend.  I ended up adding a can of chicken broth because even though I like my soup creamy, it was very creamy.  Its very spicy but at the same time plain.  You could easily add peppers, onion, beans, etc.  The nacho soup has a definite "nachoy"  flavor.  I will make this again, but next time I will try one can fiesta soup and one can regular cheddar soup.  I honestly like my Aunt Laureen's creamy chicken tortilla soup better.  I will try and post it soon!

 

 

 

Italian Sausage Tortellini Soup #25

I'm not sure I should even be putting this on here. Recently I received several soup recipes from a friend at school. A couple of those had Italian sausage as an ingredient. To be honest, this doesn't sound good to me, but I don't believe I've ever tried it either. The recipe I wanted to make of hers also called for cheese tortellini and a couple of veggies that I'm positive I don't care for. But there was something about this Italian sausage thing that I wanted to look into. So I went to allrecipes.com and searched for soups containing Italian sausage- okay I'm apparently the only person who hasn't heard about this. Apparently the Olive Garden has some wonderful soup with Italian sausage. Anyways, I looked through about 5 recipes and then combined what I thought sounded good into one. It's a very strange mixture, so to be honest I have no idea how it is going to turn out!

The case: (By Me!)
1 pkg Italian sausage
2 garlic cloves minced
1 can stewed tomatoes
32 oz beef broth
1 cup water
1 can tomato sauce
1 package onion soup mix
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 cups cheese tortellini
6-7 potatoes, peeled and chopped into cubes

Directions:
1. Remove casings and fry Italian sausage until brown on medium.
2. Add minced garlic to pan and cook about 2 more minutes.
3. Pour beef broth, water, stewed tomatoes, tomato sauce, onion soup mix into pot and stir.
4. Add cayenne, basil, and oregano. Stir.
5. Bring soup to a boil. Reduce to low and allow to simmer 10-15 minutes.
6. Meanwhile, boil potatoes about 10 minutes or until tender.
7. Add potatoes and tortellini. Cook about 10 more minutes, until tortellini is fully cooked.

The ruling:
If I could do anything in life, it would be to open a soup and sandwich coffee/book shop. I can't believe how good this is. I can't believe I've never had Italian sausage before. At the risk of sounding corny, I feel like my taste buds are doing a little dance right now! This is truly different from anything I've ever tasted! I was worried about the cheese tortellini since the last soup I used it in, we found it bland, but in here it really picked up the flavor. I am so glad I decided to go out of my comfort zone and try this.

Roasted Tomato Soup #13

Tomato Soup try 3. This is probably one of the more difficult recipes I have, simply because I'm using fresh ingredients. I've never roasted and peeled tomatoes before. I'm not sure what chiffonade basil leaves are, so I'm just using regular.

The case:
3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped
2 tablespoons tomato paste
4 cups chicken stock
1/4 teaspoon cayenne
1 cup heavy cream
3 tablespoons chiffonade fresh basil leaves

Directions

Preheat oven to 400 degrees F.

Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.

Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Meanwhile, peel skins off tomatoes. Add the roasted tomatoes to the pan.

Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.

The ruling:
Several changes I made to this: Put chopped basil in the soup, used 1/2 regular minced onion instead of shallots, added 1/2 teaspoon of garlic powder and oregano. This soup was extremely good. I loved the texture! I have a recipe very similar to this, but with more spices. I can't wait to try it. I'm going to try a couple tomato soup recipes, but it is going to be hard to beat this one!

Tomato Tortellini Soup #12

I'm calling this tomato soup weekend. I'm on a mission to find the best tomato soup. This came from this month's Taste of Home magazine.

The Case:
1 pkg. 9 oz refrigerated cheese tortellini
2 cans tomato soup
2 cups vegetable broth (I used chicken)
2 cups milk
2 cups half and half
1/2 cup sun-dried tomatoes packed in oil
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1/2 cup shredded Parmesan cheese (used nice and shredded myself)
Additional cheese for topping

Cook tortellini according to package directions. Meanwhile in a Dutch oven, combine soup, broth, milk, half and half, tomatoes, and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle bowl with additional cheese if desired.

The Ruling:
This was good, but definitely more watered down than what I'm looking for. The tortellini was a good change, but not life changing. I doubled the cheese in this and that made it a lot better. Parmesan cheese is a necessity for my ultimate tomato soup, but I want something thicker than this in the long run. I think to get that I'm going to have to use with fresh tomatoes or canned tomatoes and pulse them in blender or food processor.

Cream Cheese Potato Soup #8 1-17-10

This is supposedly a top secret Panera recipe. I don't think I've ever had potato soup, or any other kind of soup, with cream cheese in it. It came from Recipezaar and had a lot of good ratings so I decided to try it.

The case:

Ingredients
* 4 cups chicken broth
* 4 cups peeled and cubed potatoes
* 1/4 cup minced onion
* 1/2 teaspoon seasoning salt
* 1/4 teaspoon white pepper
* 1/4 teaspoon ground red pepper
* 1 (8 ounce) package cream cheese, cut into chunks

Directions
1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few of the potatoes to release their starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts.

The ruling:
I only used a couple tablespoons of minced onion- felt like it ruined the last potato soup I tried to make. This soup is very spicy, but I really like it. I enjoyed the texture of having some of the potatoes smashed. My husband didn't like it, which shocked me. He said all he tastes is the cayenne pepper, and he normally loves spicy stuff. He didn't like having smashed potatoes in the soup- said it tasted gritty. I completely disagree though. I admit it isn't visually stimulating, but I'm not one to add food to a dish just to make it look pretty. I'm going to use the base of this soup and try it again tomorrow. I'm going to add more potatoes, a can of cheddar cheese soup, garlic powder, and use half the cayenne and white pepper. I'll let you know how it turns out!