Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe

Select 3-4 pounds of a variety several types of tomatoes:  Celebrity, Beefsteak, Roma, Cherry, Pear, etc.

1 to 1/2 large yellow onion, or 2 medium-large.

About 6 large cloves garlic

Olive oil to drizzle (about 1/2 cup)

Salt & Pepper,  fresh-ground (himalayan pink salt :> )

4 Tblsp butter

4-6 cups chicken stock

Cream (about 1 cup, more if desired)

Parmesan Cheese (1/2 cup, more if desired, plus some for garnish)

Optional - a few basil leaves

• Preheat oven to 450 degrees

• Wash, core, cut tomatoes in halves (on their equator).  (don't cut cherry or pear tomatoes) Cut onions into slices, about 3/4 inch.  Spread tomatoes, slice side up, onions, garlic cloves onto large baking tray.  (will be very tight, spread cherry tomatoes on last on top.  Drizzle with olive oil.   Generously salt and pepper.  Roast for 20 to 30 minutes, until starting to carmelize.

• If using basil leaves, add to tray for last 5 minutes.

• Remove from oven, and transfer to soup pot.  Add chicken broth and butter.  Boil, reduce heat, simmer for about 20 minutes.

• Using immersion blender, blend soup until desired smoothness.

• Return to low heat, add cream to desire.  Add parmesan cheese to desire. Season if needed with more salt and pepper.

• Garnish with your choice of splash of cream, basil pesto, and/or parmesan cheese.

White Soup (Creamy Chicken & Mushroom Soup)

This is probably my family's favorite winter soup:

CREAMY CHICKEN & MUSHROOM SOUP  (AKA   WHITE SOUP)

4-6 Tbsp. butter

1 medium-to-large onion, finely chopped (about 1 cup)

3 tsp minced garlic

1 lb. mushrooms, finely diced

3 Tbsp. flour

2 tsp. salt

1 tsp. pepper

6 c. chicken broth or BetterThanBullion

3/4 c. chopped carrots

2 c. quartered baby red potatoes

1 - 1 1/2 c. frozen corn kernels

1 c. light cream

1/2 - 3/4 c. grated Parmesan, plus more for garnish if desired

2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion,

garlic and diced mushrooms, saute until tender, about 6 minutes. Stir

in the four, salt, and pepper and mix until smooth. Temper in the

broth, then turn the heat up to medium-high and bring the soup to a

boil. Add the mushrooms, carrots, potatoes, and corn. Reduce heat and

simmer, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional

10 minutes, but do not let it boil. To serve, ladle the soup into a

bowl and sprinkle it with more Parmesan, if desired. Makes about 12

cups.

Optional, serve with lemon juice squeezed on top.

Yummy Black Bean Soup

1 cup tomato salsa
2 (15 1/2-ounce) cans black beans, drained and rinsed
2 cups chicken broth
1 teaspoon lime juice
2 tablespoons chopped fresh cilantro
Sour cream (optional)

Combine the salsa, beans and broth in a pot. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings

I like to serve it with nachos or quesadillas.
So easy!

White Chicken Chili

This is my one of my favorite soups.

1 Tbsp Vegetable oil
2 chicken breasts, cubed
1 small onion, chopped
1 tsp. garlic powder
1 (14oz) can chicken broth
2 (4oz) cans green chilies
1/8 tsp cayenne pepper
1 tsp. salt
1/4 tsp. pepper
1 tsp cumin
1 tsp. oregano
2 cans great northern or white beans, drained and rinsed

1/2 c. sour cream

1/2 c. whipping cream or heavy cream

green onions

shredded cheese

Heat oil, add chicken and onions with garlic powder. Cook 4-5 min. Stir in chicken broth, green chilies, cumin, oregano, cayenne, salt, and pepper. Simmer 5 min. Stir in drained rinsed beans. Simmer uncovered for 30 min. Remove from heat and add sour cream and whipping cream. Garnish with green onions and cheese on top and serve with tortilla chips.

If your family can't take a little spice then omit the cayenne pepper. If you need a little more, use jalapeno cheese. I think the recipe has the perfect amount of spice – you can taste it, but it doesn’t hurt.

So Good Soup

2 large cans of diced or stewed tomatoes
1 bunch of fresh cilantro, washed and bulk of stems cut off
1 small can of mild chilis
8 C. chicken broth (canned or homemade)
1 T. cumin
1 bag leaf, broken in half to release flavor
1/2 t. pepper
1 T. onion powder
3/4 t. garlic powder
2 C. cooked rice
1 can black beans, drained and rinsed
2 C. chopped, cooked chicken

In a blender, pulse the canned tomatoes, cilantro, and chilis until chopped up but still a little chunky. Pour this mixture into a soup pot and add the other ingredients. Simmer for 5 minutes. Serve each bowl of soup topped with a bit of shredded cheese. So good! Even my boy who won't each any other soup will eat this.

Broccoli Cheese Soup

Boil    2 1/2 cups water in a large pan
Add:  4 potatoes, peeled and cubed
          1/2 cup celery, chopped
          2 cups carrots, chopped
          1 cup onion, chopped

Steam vegetables for 20 minutes.  Then,
Add:  1 10 oz pkg chopped broccoli

Steam again for 7 minutes

While vegetables cook, in a separate pan:
Make a basic roux:

Melt     1/2 cup butter
             1/4 cup flour
Cook until bubbles for 1 minute

Slowly Add:
              2 cups milk
              3 chicken bullion cubes
              1/2 tsp pepper
              1 Tblsp dry mustard

When mixture thickens and vegetables are cooked:
Add to vegetables without draining water:
               cream mixture
               1 pound velveeta cheese, cut into pieces

Stir until well mixed.

Serving tip:  This is a great soup for serving in bread bowls.