Tomato or Tomato Basil Soup

 

Try my delicious tomato soup with a grilled cheese sandwich or pair it with a fresh green salad for a lighter option.

Looking to switch things up? Try my Tomato Basil Soup Variation by adding fresh basil leaves for an extra burst of flavor during the last 15 minutes of simmering.

This creamy yet cream-less recipe is sure to become a favorite in your household. Make a batch tonight and enjoy the comforting flavors! The recipe yields 4 bowls, but feel free to double up for leftovers or a larger crowd.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
½ teaspoon fine sea salt
2 tablespoons tomato paste
1 large can (28 ounces) of whole tomatoes, with their liquid
2 cups vegetable broth
2 tablespoons unsalted butter, cut into a few pieces
1 teaspoon coconut sugar or brown sugar, to taste
Freshly ground black pepper, to taste
For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste

Instructions

 In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 10-15 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 1 minute.

Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 40 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.

Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, carefully avoiding hot steam escaping from the lid.

Since canned tomatoes vary in flavor, I always end up improving the taste of this soup by adjusting the seasonings. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt  to taste

If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to five days in the fridge. You can freeze leftovers for up to 3 months.

 Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

 

 

Dill Chicken Soup

 

Dill Chicken Soup

On a cold fall night there is nothing better than to sit down to a bowl of hot steaming Dill Chicken Soup. This soup will become a family favorite for sure. Try it I know you’ll enjoy it.

Ingredients

1 tablespoon olive oil

2 medium carrots, chopped or 1 cup precut carrot sticks

1 small onion, coarsely chopped

2 garlic cloves, minced

1/2 cup uncooked orzo pasta

1-1/2 cups coarsely shredded rotisserie chicken

6 cups chicken broth

1-1/2 cups frozen peas (about 6 ounces)

8 ounces fresh baby spinach (about 10 cups)

2 tablespoons chopped fresh dill or 1 tablespoon dill weed

2 tablespoons lemon juice

Coarsely ground pepper, optional

Directions

In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes.

Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 7 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 5 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week. 

Broccoli Cheese Soup

 

Broccoli Cheese soup 

Craving a delicious homemade meal? Look no further than my mouthwatering Broccoli Cheddar Soup!

 It's the ultimate comfort food that will have your taste buds singing with joy.

 Perfect for cozy nights in or impressing your guests at your next dinner party, this recipe is a winner.

 Plus, it's super easy to make with just a few simple ingredients you likely already have on hand.

Get ready to whip up a flavorful pot of Broccoli Cheddar Soup that will leave you wanting more. The secret? The perfect combination of spices that will elevate your soup game to the next level!

 

Ingredients

 

7 tablespoons unsalted butter, separated

½ tablespoon olive oil

1 small yellow onion, diced (1 cup)

2 small cloves garlic, minced

¾ teaspoon smoked paprika

3/4 teaspoon ground mustard

1/8 teaspoon ground cayenne pepper

Fine sea salt and pepper

6 tablespoons white flour

32 ounces chicken stock (or broth) (use vegetable stock for a vegetarian version)

3 cups half-and-half

1 bay leaf

6 cups chopped broccoli (~4 large crowns)

2 cups shredded carrots

12 ounces of cheddar cheese extra-sharp (Don't use pre-shredded -- it doesn't melt well in this soup.)

 

Optional: homemade crusty bread or bread bowls, especially the sourdough bread bowls are great for this soup.

 

Instructions

 In a Dutch oven or soup pot, sauté onions and garlic in butter for a flavorful base. Add in spices like paprika and cayenne pepper for an extra kick. Don't forget the secret ingredient - mustard!

Create a roux by whisking flour into melted butter, then gradually add in chicken stock and half-and-half for a creamy texture. Let it simmer with bay leaf until thickened. Remove the bay leaf and discard. Toss in chopped broccoli and carrots, and simmer until tender. Add in shredded cheese and let it melt into gooey perfection.

Serve in bread bowls or regular bowls with a side of bread for dipping. Trust us, this soup is a game-changer! Enjoy!

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.