Osteria's roasted tomato soup

3 pounds Roma tomatoes, cut in quarters
1/4 cup olive oil
1/4 cup sugar
3 tablespoons salt
3 tablespoons butter
1 yellow onion, coarsely chopped
6 cloves garlic, minced
3 tablespoons flour
1 quart vegetable stock or broth
2 bunches fresh basil, chopped
1 cup heavy cream
Salt and pepper
Preheat oven to 275 degrees. Place tomatoes in a large bowl and toss with olive oil, sugar and salt. Spread out on a large baking sheet and roast in oven for 1 hour. Chop coarsely and set aside.
Melt butter in a large pot over medium heat. Add onion and garlic and sauté until onions are soft, about 6 minutes. Stir in flour and cook 1 minute. Add stock or broth and roasted tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes. Add cream and cook for 5 more minutes. (For a smoother soup, add an additional 1/4 cup of stock and purée in a food processor.) Remove from heat and add chopped basil. Add salt and pepper to taste. Serves 4.

Cozy Restaurants, Comforting Food

Cream of Tomato soup

 Recipe By: Cooks Illustrated
 Serving Size: 6 -Makes about 5 1/2 cups

 Ingredients:
 2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
 1 1/2 tablespoons dark brown sugar
4 tablespoon unsalted butter
4 large shallots, minced
 1 tablespoon tomato paste

 Pinch ground allspice
 2 tablespoon unbleached all-purpose flour
1 3/4 cups chicken stock or canned low-sodium chicken broth

 1/2 cup heavy cream
 Table salt
cayenne pepper

 Directions:
 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil. Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar. Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
2. Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice. Reduce heat to  low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes. Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds. Whisking constantly, gradually add chicken stock; stir in reserved tomato juice and roasted  tomatoes. Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
 3. Strain mixture into medium bowl; rinse out saucepan. Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Add remaining reserved liquid.

 4. Return the pureed mixture to the saucepan, add cream, and heat over low heat until hot, about 3 minutes. Off heat, season to taste with salt and cayenne, and serve immediately.
 To Make Ahead
This soup can be prepared through step 3, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 3.

 Notes:
 Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup.

Instant Black Bean Soup

2 15 oz. cans no salt added black beans, undrained
½ cup bottled salsa
1 Tbls. Chili powder
1 can (16 oz.) fat-free, less sodium chicken broth

Garnish with
Grated, cheese, sour cream, green onions, cilantro

Place undrained beans and liquid in a medium saucepan, partially mash beans with a potato masher. Place over high heat; stir in salsa, chili powder and broth. Bring to a boil. Ladle soup into bowls. Top with desired garnishes.

Notes: I run 1-1 ½ cans black beans through a food processor to puree them. My girls like this soup loaded up with sour cream and grated cheese and sometimes even chips.

Autumn Pasta and Bean soup

1/2 lb ditalini pasta cooked, drained and set aside

2 TB olive oil

2 cloves garlic, minced

1 yellow or orange pepper, diced

15 oz can garbanzo beans 

15 oz can chopped tomatoes

1/2 tsp salt

1/4 tsp pepper

pinch of cayenne pepper

1 tsp dried Italian seasoning

2 C chicken broth

1 C spinach

In a medium saucepan heat oil and add garlic and yellow pepper.  Saute 2 minutes

Add garbanzo beans, tomatoes, salt, pepper, and Italian seasoning.  Cover; simmer for 10 minutes.  

Add broth, pasta and spinach.  Heat for 3 minutes.

Sprinkle with parmesan cheese.

Note:  You can use any pasta you want.

Mindy's Bacon, Cheese & Potato Chowder

3 cups milk
1 can (10 3/4 oz.) condensed cream of potato soup
2 cups frozen Southn-style hash browns
1 cup cheddar cheese
2 slices bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions

Mix milk and soup in large saucepan. Stir in hash browns. bring to boil on high heat, stirring occasionally. reduce heat to medium-low; simmer 10 min, stirring frequently.

Ladle into 6 soup bowls.

Top evenly with the chees, bacon and onions. Serve with crusty bread.

*This makes plenty for TWO people. I double this for my family.

Monica's chilli

1 lb  lean ground beef

1  small onion chopped fine

1  28 oz can crushed tomatoes

2  15 0z cans small red beans (I like western family brand), drained and rinsed

salt and pepper, to taste

Garlic (I add it whole and then take it out)

Chilli powder (I add to taste, about 1 TB)

2 tsp ground cumin (optional)

1 (4 oz) can of diced green chiles

Tomato juice or v8

Brown the meat and onions then add tomatoes, beans, salt and pepper, Garlic, green chilies, chili powder and cumin. Cook for 30 minutes to an hour.  If it gets too thick add tomato juice to thin it out (maybe 2 cans).

Sprinkle with sharp cheddar cheese and fritos corn chips

Potato-Cheese Soup

4 cubes chicken bouillon
3 c. hot water
5 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
½ c. onions, chopped
¾ c. butter
¾ c. flour
1 (8oz.) jar Cheez Whiz
2 c. milk
2 c. half & half
1 to 2 c. Cheddar cheese (optional)

Dissolve bouillon cubes in 3 cups hot water.
Add potatoes, celery, onions, and carrots.
Cook 10 to 15 minutes. Melt butter and add
Flour. Stir into other mixture. Add half & half
And milk. Add the Cheez Whiz. If you like a
Lot of cheese, add 1 to 2 cups Cheddar. If
Soup is too thin, add more flour mixed with water.

Chicken Mug Pie

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion,
chopped 1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas


Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Broccoli Chowder

1 10 oz package frozen chopped broccoli
1 medium onion, chopped (I use 1/2 of a red onion and cut it in big chunks so I can remove the onion pieces)
1 can Cream of Chicken soup
2 Tbsp. flour
1 1/3 c. milk
1 c. chddar cheese
1/8 tsp ground red pepper

Bring 1/2 c. water to boil. Add broccoli and onion. Cover and simmer 5 minutes. Do not drain. Stir in soup, flour, milk, cheese and pepper. Cook on low until soup is thoroughly heated.

Minestrone Soup

1 Tbsp. olive oil
6 oz. Canadian Bacon, diced
4 cloves garlic, minced
1 c. celery, carrots and zucchini
2 1/2 c. water
2 c. tomato juice
12 oz can pink or red kidney beans, drained
3 Tbsp. fresh or 1 1/2 tsp. dried basil
2 packets instant beef broth
1/4 tsp. oregano and pepper
1 c. cooked ditalini
1/4 c. fresh parsley

In 2 quart saucepan saute bacon and garlic in olive oil. Add celery, carrots, and zucchini. Cook until veggies are tender, about 5 min. Add remaining ingredients, except ditalini and parsley. Bring to boil. Reduce heat and let simmer, stirring occassionally, for about 15 minutes. Add ditalini and parsley and let simmer until heated.

Tomato Florentine Soup

Serves 7

Olive oil cooking spray, or 1 T. olive oil
1 medium onion, chopped
1 can (1 pound) unsalted tomatoes, crushed
4 c. unsalted vegetable broth or water
2 T. tomato paste
3/4 t. salt
1/4 t. ground black pepper
1 t. dried Italian seasoning
4 oz. sea shell pasta
2 c. (packed) chopped fresh spinach
1/2 c. grated Parmesan cheese

1. Coat a 3 qt. pot with cooking spray or olive oil, and place over medium heat. Add the onions, and saute for 3 minutes, or until the onions are soft.

2. Add the tomatoes, vegetable broth or water, tomato paste, salt, pepper, and Italian seasoning to the pot. Increase the heat to high, and bring to a boil. Add the pasta, cover and cook over medium low heat for 8 minutes, or until the pasta is almost al dente.

3. Add the spinach to the post, and simmer for 1 minute, or just until the pasta is al dente and the spinach is wilted.

4. Ladle the soup into individual bowls, topping each serving with a tablespoon of cheese, if desired. Serve hot.

Potato Ham Chowder

Serves: 6
2 c. boiling water
2 c. diced potatoes (bite size cubes)
1/2 c. sliced carrots
1/2 c. sliced celery
1/4. c. chopped onion
1/4 tsp. pepper
1 tsp. salt
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
1 c. ham, diced

Boil water, add vegetables, salt and pepper. Simmer 10 min. Do not drain. Make white sauce with butter, flour, and milk. Add cheese; stir until melted. Add to undrained vegetables, add ham. Heat; do not boil.

Taco Soup

Serves: 8-10
brown: 1 lb. ground beef &
medium onion chopped
drain, pour into large pot
add: 1 pkg. dry taco seasoning
1 small can sliced black olives
1 c. water
8 oz. corn (undrained)
16 oz. kidney beans (rinsed & drained)
16 oz. diced tomato
29 oz. tomato sauce
bring to a boil, simmer 10 minutes

Toppings~ cheese, sour cream, Frito's

Tortilla Soup--1

2(14 ½) oz cans of chicken broth or 1 quart homemade chicken broth
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powde
rA pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced(optional)
1 lime (optional)

Instructions:1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper. 2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.Serves 2-4 people

Cream of Chicken with Wild Rice Soup

*This is a labor of love to make but it is worth it on a cold winter evening!

1 1/3 c. wild rice
1 (3 lb.) whole chicken cut into pieces
7 c. water
1 c. chopped celery (I omit)
1 c. onion (can get by on 1/2 c.)
2 T. vegetable oil
1 c. fresh mushrooms
2 T. chicken bouillon
3/4 tsp. white pepper (black ok too)
1/2 tsp. salt
1/2 c. butter
3/4 c. flour
4 c. milk
3/4 c. white wine

Cook wild rice according to package directions, but remove from heat approx. 15 min. before done. Drain excess liquid and set aside. In stockpot over high heat, combine chicken and water. Bring to boil and reduce heat to low. Simmer 40 min. or until chicken cooled and tender. Remove chicken from pot and allow to cool. Remove meat from bones, cut into bite size pieces and reserve. Discard fat and bones.
In stock pot over medium heat, saute celery and onion in oil for five minutes. Add mushrooms and cover. Cook 5-10 minutes stirring occassionally until everything is tender. Return broth to stock pot and add partially cooked wild rice. Stir in bouillon, pepper, and salt. Simmer uncovered for 15 min.
Meanwhile melt butter in medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and continue cooking until mixture is thick and bubbly. Add some broth into milk mixture. Pour cream mixture into stockpot and mix in reserved chicken meat and white wine. Allow to heat.

Grandma's Cream of Chicken Soup

1 ½ lbs chicken breast
2 Q water
1 t. celery salt
1 t. onion salt
2 t. salt
½ tsp. poultry seasoning
4 large celery stalks
1 onion chopped
4 large carrots

Boil above ingredients for 1 ½ hours- then remove chicken to cool and cook 2 cups noodles in the broth

In another pan- Cream sauce

1 ½ sticks of butter
¾ c. flour
1 tsp. salt
¾ tsp. pepper
Add 1 quart milk

Stir until smooth and bubbly and add the 2 soups together. Fantastic with hot bread or in bread bowls!

Taco Soup

Taco soup

1 can pork and beans
1 can vegetable soup
1 can whole corn
3 cans Tomato soup
1 pkg taco seasoning
1 lb browned hamburger
1 can water
chopped onion 8 oz. Salsa

Serve with sour cream, cheese and frito corn chips

Southwest White Chili

Fry together until cooked:
1 lb. chicken, cubed
1 medium onion, chopped
1 ½ tsp. garlic powder
1 Tbls. Oil

In soup pot add:
chicken mixture
2 cans great northern beans, rinsed and drained
2 cups chicken broth
1 small can green chilies, chopped
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper

Bring to a boil and simmer for 30 minutes. Before serving add 1 cup sour cream and ½-1 cup of whipping cream. Allow to get hot.

Mom's Broccoli and Cheese Soup

2 quarts water
6 chicken bouillon cubes
1 ½ cubes butter
¾ cups flour
2 cups grated cheddar or 8 oz. cheese whiz
½ head fresh broccoli

Bring water and bouillon cubes to a boil. Cut broccoli into bite size pieces and add to broth. Melt butter in a small pan, add flour making roux. Stir roux boiling water. Stir until thickened and smooth. Add cheese and stir until melted. Makes about 2 ½ quarts.

I often use a package of frozen chopped broccoli in place of the fresh. I also always use grated cheddar.

Tortilla Soup

Boil & Shred Chicken

Heat together:
1 can chicken broth
1 can corn
1 can diced tomatoes
1 can enchilada sauce (small)
1 can diced green chilies (small)
Shredded chicken
1 tsp. chili powder
1 tsp. cumin

Top with sour cream, grated cheese and tortilla chips.

I usually use 2 chicken breasts and only a ½ can enchilada sauce and ½ can of green chilies. Usually I pour the leftover enchilada sauce and green chilies into a small container and place it in the freezer until the next time I make the soup. I also use chicken boullion and water in place of the broth. A can of broth usually is 14.5 oz. I use 2 cups of water and 2 boullion cubes. This is Emilee’s favorite dinner and we like it with cornbread on the side!