Chunky Tomato Cream Soup

Chunky Tomato Cream Soup

Yield: 4-6 entree servings
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Inactive time: 10 minutes

Ingredients
1 tablespoon olive oil
1/2 cup Vidalia or sweet onion, chopped
8-10 sprigs fresh thyme
1 teaspoon sweet paprika
1 serrano pepper, seeded and chopped
2 cloves garlic, smashed
1 tablespoon, plus 1 teaspoon tomato paste (4 teaspoons)
8 Roma tomatoes, cut into big chunks
4 cups chicken stock
1/2 cup heavy cream, at room temperature
salt and freshly ground black pepper
Special equipment: immersion blender (preferred) or blender*

Directions

In a stock pot on medium heat add olive oil, onions, thyme, paprika and serrano pepper. Season with a pinch of salt and a few grinds of black pepper. Stir with a wooden spoon and cook until onions are tender and translucent, but not browned, about 5 minutes. Add garlic and tomato paste, stirring to coat everything in the pot. Cook while stirring on medium until paste appears a deep red color, about 5 more minutes. Add tomato chunks and raise the heat until they begin to bubble. Cook while stirring the tomatoes to insure a bit of moisture evaporates from them, but they don't burn. Cook this way until the tomatoes are tender and the skins are peeling off, about 5 minutes. Add the chicken stock and raise to a boil then lower to a simmer and cook for 10 minutes.

Remove pot from the heat and using an immersion blender, blitz soup in the pot leaving a few chunks of tomatoes for texture. Slowly stir in cream. Serve warm.

*If using a blender, remove a few chunks of tomato from the pot with a slotted spoon and set aside. Blitz remaining soup in batches, only filling the blender 1/3 of the way with the hot soup. Any more than that and the blender could burst with pressure upon blending. Be safe! It's hot! Return blended soup and reserved tomato chunks back to the pot. Serve warm.

Vegetarian Chili

Vegetarian Chili

Ingredients:

1 (28-oz) can diced tomatoes

4 cups low sodium vegetable stock

1 can black beans

1 can cannellini beans

1 can red kidney beans

1 cup chopped onion

1 green bell pepper, diced

1 jalapeno, diced

2 tablespoons chili powder

2 tablespoons oregano

2 teaspoons cumin

2 teaspoons coriander

1-2 teaspoons hot sauce

1/3 cup couscous

salt and pepper to taste

monterey jack cheese

Directions:

1. Using 2 tablespoons of olive oil, saute onion, bell pepper, and jalapeno in a stockpot

over medium heat for five minutes. Add all other ingredients, except couscous, to the pot.

2. Cook chili on high for 3-4 hours or low for 6-8 hours.

3. Add couscous 5-10 minutes before serving. Top with monterey jack cheese

Basic Stew

2 lbs stew meat
2 medium onions sliced
6 potatoes, peeled, cut into large cubes
6 carrots, peeled and sliced
4 ribs celery, diced
large can or jar of tomato juice (V8 or generic)
2 teaspoons salt
1/4 teaspoons pepper
2 Tablespoons sugar
3 Tablespoons dry tapioca pudding

This takes 5-6 hours on high in my crock pot

Carrot Soup

Simple Carrot Soup

Added by daxphillips on January 18, 2011 in Creamy Soups, Soups

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A very simple and ever so delicious carrot soup that will have everyone at your table moaning because it is that painfully good.

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• Prep Time 15 Minutes
• Cook Time 45 Minutes
• Difficulty Easy
• Servings 
• System US Metric

Ingredients

• 2 Tablespoons Unsalted Butter
• 2 whole Yellow Onions, Diced
• 2 pounds Carrots, Peeled And Roughly Chopped
• 2 Tablespoons Grated Ginger
• 4 cloves Garlic Chopped
• 6 cups Chicken Stock
• 1-½ teaspoon Salt
• 1 teaspoon Cracked Black Pepper
• 1 cup Heavy Cream
• 1 Tablespoon Crushed Pistachio Nuts, Optional

Preparation Instructions

Into your soup pot, add the butter, toss in the onions, carrots, ginger, and garlic. See how easy so far? Sweat these down over medium heat for about 8 minutes or so, then toss in the stock. Bring this to a boil, then cover, reduce the heat, and simmer for about 40 minutes, or until the carrots are nice and tender.

Now, if you have an hand blender, use it. If you do not, you are going to want to transfer your soup in batches to a blender, being ever so careful to place a towel and some of your force over the lid of the blender before making it into a puree. Do this in batches, and return the carrot soup back to the soup pot, still over medium heat.

Add in your salt, pepper, and heavy cream. Mix well, and let the soup come back up to temperature.

When you are ready to serve, simply ladle the soup into some bowls, and top with some of the crushed pistachio nuts. Now, get ready to start your engines and after your first spoonful, get ready to say “oh my gosh”. Enjoy.

Chicken Tortilla Soup by Pioneer Woman

Recipe: Chicken Tortilla Soup

Prep Time: 10 Minutes  |  Cook Time: 1 Hour30 Minutes  |  Difficulty: Easy  |  Servings: 8

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Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
• Garnishes:
• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)