Posts Tagged ‘soup’

Creamy Parmesan Tomato Soup

Creamy Parmesan Tomato Soup

 

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Ever since our colder, crisper weather hit, I have been craving a big bowl of creamy tomato soup.  I love tomato soups of all kinds: regular tomato soup, tomato basil soup, creamy tomato soup, and so on.  And tomato soup is so easily paired with a yummy grilled cheese or with some croutons or crackers.

This week, though, I just wanted the soup by itself, so I thought I’d throw in some Parmesan cheese for a little extra flavor.  I also opted out of using heavy cream (even though it makes tomato soup SOOOO heavenly and creamy) just to have a healthier version.

Recipe Ingredients:

  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt and pepper, to taste
  • basil (about a 1/2 cup chopped, if fresh; about 2 tbsp if dried flakes)
  • 1/2 cup half and half
  • 1.5 cups grated Parmesan cheese
  • shredded cheese, sour cream, or anything else you may prefer for a garnish

Recipe Instructions:

In a large saucepan or dutch oven, melt butter; cook onion until translucent over medium-high heat.  Add garlic and allow to cook for just a minute or two, stirring constantly so as not to burn.  Add tomatoes (juice and all), chicken stock, Parmesan, and salt and pepper.  Bring to a boil, then allow to simmer for 10-15 minutes on low heat.  If you have an immersion blender, use it to blend ingredients to your desired consistency.  I like mine as smooth as possible so I blended for a while.  If you don’t have an immersion blender, carefully transfer small portions or batches at a time to a regular blender then return to sauce pan.  When blended to your desired texture, add basil and half and half.  Stir until well-incorporated.  Serve immediately and top with cheese and sour cream, if desired.

Creamy Parmesan Tomato Soup

Mister Spice and I give this recipe 3 out of 5 herbs.  While it was flavorful, I think that using heavy cream would have made it “creamier” (duh!) which is what I was really craving.  However, it was unique and different from a lot of tomato soup recipes I have tried before.

Creamy Parmesan Tomato Soup

 

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Creamy Parmesan Tomato Soup
Author: Sister Spice
Ingredients
  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt and pepper, to taste
  • 1/2 cup fresh basil, chopped; if using dried flakes, about 2 tbsp
  • 1/2 cup half and half
  • 1.5 cups grated Parmesan cheese
  • shredded cheese and sour cream for garnish, if desired
Instructions
  1. Melt butter in large saucepan or dutch oven over medium-high heat and cook onion until translucent; add garlic and stir around pan for one minute.
  2. Add tomatoes, chicken stock, Parmesan, and salt and pepper and bring to a boil, then reduce to low and simmer for 10-15 minutes.
  3. Use an immersion blender to reach desired consistency, or transfer soup in batches to a regular blender before returning to pot.
  4. Stir in half and half and basil; serve immediately with garnish.

 

Broccoli Cheese Soup III

Pinit

Recently it was time for another soup and game night at Herb’s cousin’s house! We wanted to bring broccoli cheese soup again, and decided to try another recipe to add to our broccoli cheese soup comparison! You can check out our first and second recipes here and here.

We were very impressed with this broccoli cheese soup recipe! Herb said it’s his favorite so far, though I’m torn between this one and our first recipe (T.G.I. Friday’s knock off). This soup was a much creamier consistency, which we liked a lot!

Broccoli Cheese Soup III

Recipe Ingredients

  • 3 cups chicken broth
  • 2 bunches chopped broccoli
  • 1/2 onion, chopped (we used 1 teaspoon onion powder instead)
  • 1 teaspoon garlic powder
  • 2 cups milk
  • 1/2 cup margarine
  • 5 Tablespoons flour
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Broccoli Cheese Soup Recipe Ingredients

Recipe Directions

Bring chicken broth to a boil. Chop your broccoli as fine as you desire – some people prefer theirs chunkier, but we like ours in smaller pieces. Once broth is boiling, add the broccoli and onion (or onion powder) and garlic powder. Let boil for 10-12 minutes, until broccoli is tender.

In a separate large pot, combine milk, margarine, flour, and cream cheese in a large pot over medium heat. Cook and stir until margarine and cream cheese melt and mixture thickens, about 5 minutes.

Broccoli Cheese Soup Recipe

Stir cheddar cheese into cream cheese mixture until it melts completely.

Broccoli Cheese Soup Recipe

Pour the broccoli mixture into the cheese mixture and stir until well mixed, adding salt and pepper as desired. Serve with extra shredded cheese and some crackers!

Broccoli Cheese Soup Recipe

Pinit

We give this recipe 4/5 herbs. We loved the creamy consistency and flavor!

Yay for broccoli cheese soup! We are still accepting recipes for another broccoli cheese soup recipe, so if you have a favorite, please let us know – we’ll make it and put it on the blog!

Broccoli Cheese Soup III
Author: Mrs. Herb
Ingredients
  • •3 cups chicken broth
  • •2 bunches chopped broccoli
  • •1/2 onion, chopped (we used 1 teaspoon onion powder instead)
  • •1 teaspoon garlic powder
  • •2 cups milk
  • •1/2 cup margarine
  • •5 Tablespoons flour
  • •8 oz cream cheese, softened
  • •1 cup shredded cheddar cheese
  • •Salt and pepper to taste
Instructions
  1. Bring chicken broth to a boil.
  2. Chop your broccoli as fine as you desire.
  3. Once broth is boiling, add the broccoli and onion (or onion powder) and garlic powder. Let boil for 10-12 minutes, until broccoli is tender.
  4. In a separate large pot, combine milk, margarine, flour, and cream cheese in a large pot over medium heat.
  5. Cook and stir until margarine and cream cheese melt and mixture thickens, about 5 minutes.
  6. Stir cheddar cheese into cream cheese mixture until it melts completely.
  7. Pour the broccoli mixture into the cheese mixture and stir until well mixed, adding salt and pepper to taste.
  8. Serve with extra shredded cheese and some crackers!

 

Broccoli Cheese Soup II

Broccoli Cheese Soup II

Pinit

Who loves game night?! We do!! Recently we had dinner and game night at Herb’s cousin’s house with some friends. She made some awesome chicken noodle soup, and I made broccoli cheese soup.

We had an awesome time and LOTS of laughs playing Cranium and Apples to Apples with everyone. It was great!

This is the second recipe we’ve tried so far for broccoli cheese soup.

Broccoli Cheese Soup II

Recipe Ingredients

  • 4 cups chopped broccoli florets
  • 4 Tablespoons cornstarch
  • 1/2 cup cold water
  • 48 oz chicken broth
  • 2 cups milk
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

Ingredients for Broccoli Cheese Soup

Recipe Directions

Add chicken broth and chopped broccoli to a large pot or dutch oven. Cook the broccoli in the chicken broth for 10 minutes over high heat.

Cook broccoli in broth

While the broccoli is cooking, mix milk and soup together in a mixing bowl. Blend the cornstarch into the cold water, and then stir this into the milk and soup mixture. After the broccoli has cooked for 10 minutes, add the soup mixture to the pot and cook over medium heat until the soup turns thick and bubbly (about 3-5 minutes).

Broccoli Cheese Soup

Stir in the cheese, then serve!

Broccoli Cheese Soup II

Pinit

We give this recipe 3.5 out of 5 herbs. It was okay, but lacked the flavor that our broccoli cheese soup I had!

Anyone have a great broccoli cheese soup recipe to share?! We are still taking submissions for our comparative!!

 

Broccoli Cheese Soup I

Pinit

Apparently I’ve been in a broccoli mood lately. Broccoli Chicken Divan, Chicken and Broccoli Alfredo, and today’s recipe for Broccoli Cheese Soup were all recent dishes served in the Herb household. Sister Spice refuses to eat broccoli, but Herb and I are quite fond of this green veggie.

The Monday before Thanksgiving, Sister Spice hosted a Super Soup Supper. She made a delicious and hearty Italian Chicken Noodle Soup, Mister Spice’s mother made a yummy potato soup, and I made this recipe for Broccoli Cheese Soup, which is supposedly a knockoff of T.G.I. Friday’s version.

Broccoli Cheese Soup

Adapted from T.G.I. Friday’s Recipe in Top Secret Restaurant Recipes 2

Recipe Ingredients

  • 4 cups chopped broccoli florets
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup half-and-half
  • 1 cup shredded cheddar cheese (plus additional to garnish)
  • 1/2 cup all-purpose flour
  • 1 Tablespoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Recipe Directions

In a large sauce pan, whisk together chicken broth, water, half-and-half, shredded cheese, flour, onion powder,  salt, and pepper. Turn heat to medium-high and bring the mixture to a boil.

Chop your broccoli and add it to the soup once it starts to boil, then reduce the heat to low.

Let the soup simmer for 15-20 minutes, stirring occasionally.

Add some shredded cheddar to garnish, and enjoy with some toast, crackers, or whatever it is you enjoy with your soup!

Pinit

We give this recipe 4/5 herbs. It’s simple but very flavorful!

We have decided to compare some different broccoli cheese soup recipes. Anyone have a great one they would like to share?

Creamy Italian Chicken Noodle Soup

Pinit

I love The Pioneer Woman, and I’ve experimented with several of her recipes over the years. This recipe for creamy Italian chicken noodle soup, however, is one of my absolute favorites. For this soup, I use my 5 quart enamel-coated cast iron dutch oven, but any large pot’ll do. I’ve made a few changes in this recipe, and it is just simply a big bowl of yum!

Recipe Ingredients

(WARNING: As usual, I didn’t have everything I really needed; I only had one large carton of chicken broth and needed 2! Also, I typically add a diced onion to this soup but just didn’t have one around)

  • one small (3-4 lb) chicken (or 3-4 cups of shredded cooked chicken)
  • 32 oz chicken broth
  • 1 cup heavy cream
  • 28 oz diced tomatoes with juice
  • 1 pkg ditalini noodle
  • 2 tbsp olive oil
  • 2 tbsp oregano
  • 1 onion, diced (optional)
  • grated Parmesan cheese for garnish

First, remove innards from chicken, place it in the pot, and cover it with 32 oz of chicken broth (keep in mind I only have 16 oz here!!)  Bring to a boil, then simmer on low for 30 minutes.  Once that time has passed, remove the lid and set pot aside to cool.

In the meantime, bring the ditalini to a boil.

Once noodles are cooked al dente, drain, toss with olive oil, and set aside.

**NOTE** If you are adding diced onion to the recipe, cook the onion in a tbsp of olive oil in a new pot, then follow the instructions below.

After chicken has cooled, remove it from broth and shred the meat.  Discard the bones.

Place the pot of broth back onto stove top on low and add onion, tomatoes in their juice, heavy cream, and oregano.  Stir well and bring to a low simmer for about 10 minutes. Then, add the shredded chicken.

Turn off heat and add ditalini noodles, stirring well.

By this point in time, your house will be smelling incredible and your desire to stick your face into the pot will be overwhelming.

But you must remain calm.

This soup is extra delicious topped with some freshly grated Parmesan cheese (which I didn’t have on hand either) but is just as wonderful without it.

Pinit

I definitely give this soup 5/5 herbs!

 

Chicken Taco Soup

 

Chicken Taco Soup Recipe

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Don’t you just love your crock pot? You can’t tell me I’m the only one! What could be better than throwing some ingredients in a slow cooker and returning several hours later to a delicious warm meal?

It’s hard finding recipes that my whole family will eat. As Sister Spice has mentioned, she can be a picky eater, though she has definitely improved the last few years! Also, Nana can be limited on the types of foods she will eat. I guess when you’re 89 years old you have the right to be picky! Anyway, this is a recipe that everyone in the family enjoys. So when Nana called earlier this week and asked, “What’s for supper?”, I thought this would be a good choice, especially since I was at work already. I called Herb, who happened to be at home, and he graciously fixed this recipe, brought it to Nana’s, and fed our family. When my parents were thanking him for dinner, he said, “All I did was throw some ingredients in a pot…” to which my dad replied, “That’s cooking!”

Chicken Taco Soup

Recipe Ingredients:

  • 13 oz can drained chicken breast
  • 28 oz can diced tomatoes
  • 4 oz can green chiles
  • 15 oz can kidney beans
  • 15 oz can black beans
  • 11 oz can whole kernel corn
  • 1 small can Hunt’s tomato sauce
  • 1 pkg taco seasoning mix
  • 1 pkg Ranch Dressing mix

Chicken Taco Soup Recipe

Recipe Directions

Drain and shred the canned chicken.

Chicken Taco Soup Recipe

Without draining any of the remaining cans, add all the ingredients to the crock pot and stir together.

Chicken Taco Soup Recipe

Cook on low for 4 hours or on high for 2 hours. Garnish with shredded cheese and sour cream (and anything else you want for that matter!) and serve with tortilla chips or cornbread, as we did.

Chicken Taco Soup Recipe

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Chicken Taco Soup Recipe

We give this recipe 4 out of 5 herbs. It’s a quick, no-fuss crowd pleaser!

I know there are several variations of this recipe, including some with ground beef. Anyone have any good taco soup recipes to share?

 

Chicken Taco Soup
Author: Mrs. Herb
Ingredients
  • 13 oz can drained chicken breast
  • 28 oz can diced tomatoes
  • 4 oz can green chiles
  • 15 oz can kidney beans
  • 15 oz can black beans
  • 11 oz can whole kernel corn
  • 1 small can Hunt’s tomato sauce
  • 1 pkg taco seasoning mix
  • 1 pkg Ranch Dressing mix
Instructions
  1. Drain and shred canned chicken.
  2. Without draining any of the remaining cans, add all the ingredients to the crock pot and stir together.
  3. Cook on low for 4 hours or on high for 2 hours.
  4. Garnish with desired toppings such as shredded cheese and sour cream and serve with tortilla chips, cornbread, etc.

 

Creamy Tomato Soup I

Pinit
As it gets colder and colder, I find myself wanting soup more and more often.  My favorite (well, my two favorite) soups are potato and creamy tomato.  I’ve never made creamy tomato soup on my own, unless you count adding heavy cream to a saucepan full of canned Campbell’s tomato soup.  And I don’t count that.  I had pinned several different recipes for creamy tomato soup on Pinterest, but I ended up making up my own recipe because I needed to use ingredients I already had in my pantry.  While this wasn’t my favorite creamy tomato I’ve ever had, it was still very enjoyable and hearty.

Recipe Ingredients

  • 2 28-oz cans diced tomatoes
  • 1 small onion
  • 2 cups chicken broth
  • 2 tbsp minced garlic
  • 1 cup half and half
  • 1/4 cup dried basil
  • 1 tbsp olive oil
  • 1 tbsp sugar (not pictured below)
  • salt and pepper to taste
  • shredded cheese for garnish

Recipe Instructions

Dice up your onion.  I ended up not using the whole onion, mostly because neither Mister Spice nor I are onion fans.

Coat a medium or large sauce pan with olive oil, then cook onions until tender.

Add minced garlic, tomatoes, broth, sugar, and basil.

Stir well, then cover and allow to simmer for 15-20 minutes. Then, remove lid and add half and half.

Next, blend to desired consistency.  If you don’t have an immersion blender, GET ONE! But for today’s purposes, you can remove portions of the soup in batches and blend in a blender.  I used my immersion blender and had lots of fun!

Serve with a bit of mozzarella cheese and saltines, or whatever it may be that you like to top your tomato soup with!

Pinit

I give this recipe 4 out of 5 herbs, merely because it isn’t as perfect as I had wanted it to be; however, it was Mister Spice-approved and very filling!  Good for your next snow day.

Mustard Seed Cafe

Restaurant review of the Mustard Seed Cafe in Downtown Kingsport.

My dear friend Mandy, who lives in Denver, Colorado, came home for a few days this week.  Our other friend, Amanda, who is a stay at home mom to the adorable Baby Hudson, and I were able to meet Mandy for lunch on Thursday.  We wanted to go somewhere new and somewhere that was NOT part of a chain.  We’d heard good things about Mustard Seed Cafe in downtown Kingsport, so that’s where we went, and I’m so glad we did!  I didn’t have a camera with me, so I snapped some pics with my phone.

The weather was nice enough to sit outside, but we ventured inside to check everything out.

Inside, there was an enormous coffee and dessert bar (only a portion shown here).

However, we chose to sit at a table and have our orders taken. I ordered a large portion of tomtato basil soup, and large it was!  There was probably enough for four people in this one bowl.  It came with some saltines and a blueberry muffin.  It was some of the best tomato basil soup I’ve ever had!

Mandy ordered a house salad with a slice of tomato pie quiche.  She loved it all, though she admitted she would’ve preferred less cheese and more tomatoes in her quiche.

Amanda had a house salad as well but with a scoop of tuna salad.  Considering she cleaned her plate, I think she liked it all!

Overall, I really loved this cafe.  They had a large menu, and I couldn’t resist ordering a piece of cranberry chicken quiche to go; I had it for dinner that night and ate every bite!  In fact, I believe I shall make some myself sometime and, of course, post about it on here. 🙂  The cafe was crowded, which was a testament to how popular it is.  The atmosphere was very friendly and service was excellent.  Prices were beyond reasonable; I got the huge bowl of soup and the slice of quiche for less than $9.00.  Head to downtown Kingsport and visit them!

~Sister Spice

 

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