Posts tagged ‘soup’

February 7, 2012

Chicken Soup

Nothing says love like taking care of someone.

Valentines Day just happens to occur in the middle of winter and flu season. Nothing (according to my mother) is better for the flu than Chicken Soup. So, since you love to take care of your significant other, if that individual happens to be sick this time of year  -you can make them this Chicken Soup to show your love!!

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January 31, 2012

Souper Super Bowl

This weekend marks the biggest TV Watching Events this country knows, The Super Bowl! In our school our students are taking the lead in running something called the Super Bowl of Caring.

I realized that I should share with you some of my own Super Soups for Super Bowl…

Guinness French Onion Soup

soup & biscuitLoaded Baked Potato Beer Soup

Tomato Soup

Pasta Fagioli

Cilantro White Bean Soup

Reuben Soup

Habanero Tomato Soup

Mushroom Brie Soup

Jalapeno Soup

… for even more soup recipes, click on the “soup” tag or category on the right


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January 27, 2012

Homemade Tomato Soup

Growing Up, I [thought that I] was not a fan of Tomato Soup. Actually, I am sure there was a time that I might have kind of liked it – but overall I avoided it. I guess my ‘hatred’ for Tomato Soup came from Campbells – now, don’t get me wrong, I love my most Campbell’s Soups but I have never been a fan of Tomato Soup because that it was I thought Tomato Soup tasted like!

Recently, Rich had wanted Grilled Cheese with our tasty Smoked Cheddar we had in the fridge. I figured it was time to make a version of Tomato Soup that I liked! I have kept altering it every time I made it recently. And then today I was told “If you made tomato soup like this every time that you made tomato soup from now on, I would be happy”. And there you have it, an awesome tomato soup recipe!
This soup was perfect to go with Roasted Garlic Bread (I’m in love with the breads by LaBrea that the markets around here sell) with Smoked Cheddar Panini (I always seem to burn my grilled cheese sandwiches, so most “grilled cheese sandwiches” around here are really “paninis” made in the “George Forman”). While I am admitting things that I often screw up way more than someone who knows how to cook should, I will admit that I struggle with: Grilled Cheese, Chocolate Chip Cookies, fluffy Rice, & grilling

Easy Homemade Tomato Soup with Grilled Cheese

  • 2 28 oz cans tomatoes (1 can crushed and 1 can petite diced)
  • 1 medium onion, chopped small
  • 1 stalk celery, chopped small
  • 1 medium carrot, chopped small
  • 2 cloves garlic, minced
  • 3 T butter
  • 1/2 cup warmed chicken stock
  • 1/4 cup flour
  • 1 1/2 cups milk
  • salt and freshly ground pepper, to taste
In a large saucepan heat the butter at medium heat and gently sweat the onion, carrot, and celery for a few minutes until soft and translucent. Add the garlic and sautee for another minute or so. Add the flour and mix in thoroughly to the butter/onions in the pan. Mix it in fully and make sure there is no extra flour just hanging around the pan.
Take your heated chicken stock and slowly mix it in to your onion mix, making sure to fully integrate it before adding more.. Continue until fully mixed (it will be thick).
Add your cans of tomatoes. Simmer for 5-10 minutes until everybody seems soft and bubbly and happy together. If you like a smoother soup you could have used any kinds of tomatoes and blended (immersion blender) at this point – but we like out tomato soup more chunky (it is more rustic and  100% homemade that way).
Lower the heat on your soup as low as possible and slowly add the milk as it simmers. Taste and add salt and pepper as needed as well as any other spices you may want in your soup. Then allow to heat through for a few minutes for flavors to blend. Serve and enjoy, especially with your favorite Grilled Cheese!

And I leave you with this, Today’s Question of the Day… what food have you changed your opinion on as you have aged?

December 12, 2011

“Leftover Chicken” Chicken Soup

My mother makes the best chicken soup! (I think all good Jewish Mothers need to make a good chicken soup, so I am working on that before having kids of my own.) Last week when Whole Oven Roasters were on sale I bought one for about $5. This made an amazing roast chicken (sorry, we were hungry and didn’t take photos). Then I cut all (as best as I could) the meat off of the carcass and left it in my Cast Iron pot (with all the juices), threw in the neck, added some water… and called my mom!

Mom told me that I was supposed to make her Chicken Soup using a whole *uncooked* chicken and that it wouldn’t be the same as hers! She wished me luck and told me to put in some more onion and garlic as well as carrots & celery.

Let me tell you – mom is right, this is not the same as hers, but it is a pretty gosh-darn good chicken soup (with perfect timing since I might be starting to come down with something!) So, look for those sales and then make a tasty roast chicken and turn the leftovers into an awesome soup!

“Leftover” Chicken Soup

  • 1 chicken carcass (which has already been seasoned with salt & pepper & garlic & thyme & rosemary & sage & onions)
  • chicken neck
  • 3 carrots (or 1/2 bag of baby carrots – large sliced)
  • 4 stalks celery
  • 1 – 2 more medium onions
  • Water to cover the chicken carcass

Cut most of the meat off your bones. Leave the bones in the  Pot, add in the rest of the ingredients and fill the pot to the top with water. Allow to boil for about an hour and taste (then adjust seasoning as needed). Divide it into containers and allow the fat to rise to the top & skim most of it off. ENJOY your fresh ‘leftover’ chicken

One Year Ago – delicious Apple Turnovers

And I leave you with this, Today’s Question of the Day… what does your mom (or dad) make the best that you always strive to make as best as they do?

October 29, 2011

Jalapeno Bisque

We had an issue with hot peppers this year, and by “issue” I mean Rich grew habaneros & I evacuated the house while making hot sauce, burned my skin a few times, and also was overwhelmed with the amount of spice and had no idea what to even do with them anymore. Luckily, we did have some Jalapenos as well (from our Co-Op, although next year jalapenos are all we plan to grow in the hot-pepper-department). And with those Jalapeno Peppers I knew that this Jalapeno Bisque would be a big hit at home.

These photos actually represent take #2 of this soup because the first one I made for Rich one evening when he was out at school late and he ended up just bringing the whole container to work. He said that first version was almost too spicy to have a whole bowl of. This version was a lot more mild (I just used all sorts of green peppers). I think somewhere between the two would be perfect, so that is what I am posting.

Make sure to allow your peppers to get chopped enough in the food processor and use canned tomatoes that are finely chopped, not just chopped/diced. Besides that – feel free to play with the flavor/spice profile depending on what you and your loved ones like. Goes great with a big salad or as a starter soup or quesadillas or for lunch! And as I finish writing this post with the snow falling at the end of October I know that this soup would do wonders to warm us up!


1 T olive oil
6 to 8 jalapeños, chopped
1 cup chopped [red] onion
3 cloves garlic, chopped
3 cups milk
1 avocado, peeled and diced
1 can diced tomato (the medium sized can)
1 bunch cilantro, stemmed and chopped
1/2 t freshly ground black pepper

Throw your jalapenoes, onion, and garlic in a small food processor and get a fine chop/dice. Then in a medium pot/pan, heat the oil over medium heat and add the jalapeños, onions, & garlic until the vegetables are almost soft. Add the milk to the jalapeño mixture. Stir in the remaining ingredients and gently heat to blend flavors. Ladle into soup bowls and garnish with additional cilantro.

And I leave you with this, today’s Question of the Day… what is your go-to warm up dish on a cold days?

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