Creamy Tomato and Summer Herb Soup

by Judi on Jun 1, 2008

A very simple creamy soup that will satisfy your soup cravings plus get some vegetables into your diet.

Homemade soup from scratch helps control the nutritional content and it can be quicker and easier than you realize!

Time: 25 minutes
Servings: 4

2 tsp extra-virgin olive oil
1 medium sweet onion, chopped (approx 1 cup)
4 large vine ripe tomatoes, dices (approx 4 cups)
3/4 cup water
1/3 cup reduced-fat sour cream
1 TBSP chopped fresh tarragon (may substitute with basil)
1/4 tsp salt
Freshly ground black pepper, to taste

- Heat oil over medium in a medium sauce pan.
- Add chopped onion and sauté until softened.
- Add tomatoes and water, bring to boil.
- Reduce heat and simmer until vegetables are tender, about 5 minutes.

- Transfer soup to a food processor or blender (taking care blending with hot liquids) and puree until smooth.
- Using a strainer over the saucepan, pour the puree through the strainer.
- Discard the seeds and skin.

Whisk the sour cream and tarragon into the soup. Stir over low heat until soup is hot, but not boiling. Season with salt & pepper.

Nutritional information, per serving:
108 calories; 40 calories from fat; 4 g fat (1 g saturated; 0 g trans fat); 7 mg cholesterol; 15 g carbohydrate; 4 g protein; 3 g fiber; 176 mg sodium.

Credits: Recipe and information from Dayton Daily News, Life section, Monday May 12, 2008, by Jim Romanoff

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Creamy Potato Chowder

by Judi on Sep 18, 2007

Q. What is Chowder?

A. Chowder is a thick soup that usually contains potatoes, vegetables, and/or seafood.

This potato chowder sounds yummmmy for a chilly nights dinner… I can taste it now… warm rolls fresh out of the oven, some cheese, bacon and chives on top… scooping it with saltine crackers. Oh yeah…. I admit though, I hate the chore of pealing and dicing potatoes. I’ll pass that one along to Em, who doesn’t mind and I’ll chop the onion (yes, I’ll choose the onion over the potatoes!!). Good Teamwork. ::wink::

8 c. diced potatoes
1/3 c. chopped onion
3 - 14 1/2 oz cans chicken broth (I recommend Swanson’s)
1 - 10 3/4 oz can condensed cream of chicken soup, undiluted
1/4 tsp pepper
1 - 8 oz package cream cheese, cubed

Optional (but yummmmy) Toppings
1/2 lb sliced bacon, cooked, crumbed
extra cheese (I love cheddar on my potato soup)
chives, snipped - love to use those kitchen shears

- Combine all ingredients EXCEPT the cream cheese and toppings in a crock pot (slow cooker).
- Cover and cook for 8-10 hours or until potatoes are tender.
- Add cream cheese, stirring until well blended.

Approx 12 servings

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Easy Crock Pot Chili

by Judi on Sep 18, 2007

An easy meal to throw together in the crock pot. Let it cook all day and be greeted by the yummmy smells of chili for dinner.

2 lbs ground beef, browned
2 - 16 oz cans of kidney beans, drained and rinsed
2 - 14 1/2 cans diced tomatoes, undrained
1 - 8 oz can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 TBSP chili powder
2 tsp salt
1 tsp pepper

Optional Toppings
shredded cheese
sour cream
onions
crackers

Add all ingredients to the slow cooker (crock pot), cover.
Cook on LOW for 8-10 hours OR HIGH for 4 hours.

Approx 10 servings

Other Serving Options
serve over pasta noodles
make chili dogs

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Creamy Homemade Tomato Soup

by Judi on Sep 18, 2007

Originally uploaded by madaise.

Here’s a Tomato Soup recipe that calls for several ingredients - but all are easy enough. This tasty, rich soup takes condense tomato soup and perks it up.

1 medium, chopped onion
2 TBSP butter
2 cans diced tomatoes, undrained - 14 1/2 oz cans
2 cans condensed tomato soup, undiluted - 10 3/4 oz cans
1 1/2 c. milk
1 tsp sugar
1/2 - 1 tsp dried basil
1/2 - 1 tsp paprika
1/8 - 1/4 tsp garlic powder
1 package cream cheese, cubed - 8 oz package

- Sauté onions in butter, until tender, using a large sauce pan.
- Stir in everything EXCEPT the cream cheese.
- Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
- Add cream cheese, stirring until melted.
- Serve immediately.

Makes approx 2 quarts, or 8 servings.

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