Category: SOUPS & STEWS & CHILIS

GRILLED CHEESE & TOMATO SOUP CASSEROLE

GRILLED CHEESE & TOMATO SOUP CASSEROLE
adapted from TasteofHome.com                         
serves 4
3 ounces cream cheese, softened
1 1/2 teaspoons Italian seasoning
8 slices sourdough bread
4 slices provolone cheese
4 slices extra sharp cheddar cheese
4 slices mozzarella cheese
2 tablespoons Classico sun dried tomato pesto
1 clove garlic, minced
salt and pepper to taste
1 JUMBO egg, beaten
1 cup whole milk
1/2 +/- cup shredded mozzarella cheese

  • Preheat oven to 350 degrees.
  • Spray baking sheet with non-stick cooking spray.
  • Spread butter on 4 slices of bread.
  • Place in baking dish butter side down.
  • Spread cream cheese on top side.
  • Add 1 slice of each cheese on top of cream cheese.
  • Butter the 4 other pieces of bread and place butter side up on sandwiches.

  • In a small saucepan whisk together the tomato pesto, garlic, salt and pepper until well combined.
  • Over medium high heat add milk gradually, whisking until well blended.
  • Bring to a boil.  Reduce heat and simmer 5 or so minutes until begins to thicken.
  • Pour a small amount of the tomato mixture into the beaten egg to begin with (do it too fast and egg will curdle) whisking constantly until well blended. Gradually add remaining tomato mixture, whisking constantly.
  • Pour over sandwiches.
  • Top with half of shredded cheese.
  • Bake 15 minutes, flip and top with remaining cheese and bake another 15 minutes or until golden brown.

BACKGAMMON SOUP

This soup got it’s name because I was off my feet for 2 days battling a knee issue during a cold rainy weekend and all we did was play backgammon.

BACKGAMMON SOUP
1 pound country sausage
1 medium onion, chopped
1 cup (3.5 oz pkg) sun dried tomatoes pieces
2 tablespoons Classico sundried tomato pesto
2 tablespoons quick cook tapioca
6 cups water
1 KNORR beef bouillon gel
1 1/2 cup white beans
1 cup baby carrots

  • Soak and cook white beans according to directions.
  • Whisk water with bouillon gel until well blended.
  • Whisk in tapioca, pesto, salt and pepper to taste.
  • Bring to a boil.  Lower heat to a simmer.
  • Add carrots, simmering for 30 minutes.
  • While carrots are simmering to tender, brown sausage and onion until a small crumble and drain off fat.
  • Add sausage and onion to pan along with beans.
  • Simmer another 30 minutes.

TEX MEX STEW

I had such good luck with throwing together the Tomato Bean Soup that I’d try another round with different ingredients and was not disappointed!  Tonight’s offering I made with chicken, but it could easily be made with stew meat, cubed pork or chili grind beef.

TEX MEX STEW
2-4 chicken breasts (or meat of choice)
10 ounce green enchilada sauce
10 ounce Rotel original tomatoes and green chiles
1 large onion, chopped large
2 large celery ribs, chopped
1 cup baby carrots
1/3 cup white wine
1 package Taco Bell Seasoning (1/8 cup homemade)
2 cups egg noodles

  • Whisk together the wine, enchilada sauce and seasoning.
  • Spray crock-pot with non-stick spray.
  • Place meat in bottom topped by chopped veggies.
  • Pour sauce over.
  • Cook 4-6 hours on low. I started with frozen chicken breasts so did the first 2 hours on high and then 3 hours on low. During the last hour I added egg noodles.

I also found some locally made tortillas that are half flour and half corn that are excellent accompaniment for this stew.

TOMATO BEAN SOUP

Hubby had dental work the other day and I didn’t realize how much he was going to need a soft menu so I was scrambling to make a soup with what I had on hand.  This soup turned out so well that hubby asked for thirds!  The best part was how simple it was.

TOMATO BEAN SOUP
1 1/2 cups great northern (white beans)
1 can Bush’s seasoned black beans
1 can Hunt’s diced tomatoes (I used basil, oregano and garlic flavored)
1 KNORR beef gel
6 ounces Sprite
1 ham steak, cubed into bite size pieces

  • Whisk the bouillon with sprite until well blended.  
  • Add everything to crock pot.
  • Cook 4-6 hours on low.

FRENCH ONION SOUP with MAC & CHEESE CROUTONS

I was reading emails this morning that lead to checking out the occasional shopping link that lead to cookbooks and I found one that sounded so interesting that I had to check it out which lead to checking out his blog, The Food in My Beard-Crazy Good Comfort Food (catchy title) which looks fantastic and then I started on the recipe page and found a recipe that sounded so interesting I was going to add it to my menu for next week and then I froze!  He uses processed foods almost completely.  So I moved on.  But, then I had an idea.  Why do I have to give up this amazing sounding recipe?  Why can’t I just recreate it from scratch?  I am so glad I did.

Dan’s recipe is for French Onion Soup with Macaroni & Cheese croutons.  So is mine.  Mine is more labor intensive, but still quite easy and definitely from scratch with fresh products. I blind tasted hubby and he chose mine, but you be the judge.  Hubby said he preferred the traditional flavor of my cheese blend, but loved that the mac & cheese doesn’t get soggy like the regular croutons used to.

Here’s Dan’s recipe with his picture that caught my eye:
French Onion Soup with Mac and Cheese Croutons
French Onion Soup with Mac and Cheese Croutons 
2 (7 ounce) boxes Betty Crocker Mac & Cheese original flavor
1/2 cup milk
1/2 cup butter
1/2 cup shredded cheddar cheese
2 cans Progresso™ French onion soup

  • Cook the mac and cheese according to package directions and drain. 
  • Stir in the milk, butter, and cheese packet and return to heat. 
  • Cook 3-5 minutes until it is drier and sticky. 
  • Stir in the grated cheese and mix until melted. 
  • Line a pan with wax paper and pour the mac and cheese onto the paper. 
  • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
  • Put into the fridge to cool for at least an hour. 
  • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
  • Divide the soup into the ramekins and top with the mac and cheese rounds. 
  • Bake at 400ºF for 20 minutes or until hot throughout and browned on top. 

Here’s Mine (a 2 part recipe):
French Onion Soup with Mac and Cheese Croutons 

FRENCH ONION SOUP (adapted from my everyday normal recipe)

1/3 cup butter
1 tablespoon sugar
4 medium VIDALIA onions, thinly sliced**
1 tablespoon flour
5 cups hot water
1 KNORR beef gel pack
1 tablespoon kitchen bouquet for color
1 teaspoon sea salt
1/2 teaspoon white pepper
4 thin slices french or sourdough bread, toasted (omit)
4 slices Gruyere cheese*(omit)

  • Melt butter in bottom of stock pot.
  • Stir in the sugar.
  • Separate onions into rings and add to butter. Cook until tender and golden.
  • Add flour and blend well with butter mixture and onions.
  • Add water, beef granules, kitchen bouquet, salt and pepper and stir well.
  • Simmer 15-20 minutes.
  • Toast bread and then butter it.
  • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
  • Place 1 slice of toast over top of soup.
  • Lay 1 slice of cheese on top of toast.
  • Bake at 400 degrees for 7 minutes or until cheese is melted.

*mozzarella cheese works well too

MAC & CHEESE (adapted from my everyday Chipolte recipe and adapted to his directions for croutons)
1 1/2 cups dried macaroni (elbows or shells)
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices GRUYERE cheese, torn into pieces
3 slices BABY SWISS cheese, torn into pieces
3 slices white American cheese, torn into pieces

  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Line a pan with wax paper and pour the mac and cheese onto the paper. 
  • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
  • Put into the fridge to cool for at least an hour. 
  • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
  • Divide the soup into the ramekins and top with the mac and cheese rounds. 
  • Bake at 400ºF for 20 minutes or until hot throughout and browned on top.

    WAGON WHEEL SOUP/STEW aka WINTER SOUP

    WAGON WHEEL SOUP/STEW
    2 pounds hamburger
    6 cloves garlic, minced
    1 large red onion, chopped
    2 cups V-8
    1 can tomato sauce
    2 cans diced tomatoes with juice
    +/- 8 ounces beef broth
    salt and pepper to taste
    1 small head cabbage, shredded
    1 cup pasta

    • In a large saute’ pan, brown hamburger with onion and garlic.
    • Drain off fat and return to pan.
    • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
    • Salt and pepper to taste.
    • Simmer over low heat 1-2 hours.
    • Add cabbage and simmer 1 hour more.
    • Add  pasta and simmer 20 minutes more until pasta is tender.
    If you like it thinner like soup, add more broth.

    CHICKEN BISQUE ala WIVES with KNIVES

    The weather here has been A LOT of Pea Soup FOG and now rain so I went in search of rib sticking soup recipes and was not disappointed by this awesome find for Chicken Bisque over at WIVES WITH KNIVES.  I understand it is a copy cat recipe from the much loved Portland, Oregon restaurant, The Pantry (circa 1950’s-1980’s).

    This soup is very rich and silky in texture with the most wonderful mouth watering chicken flavor you can imagine. This IS THE PERFECT “soup”. Serve it for an everyday casual meal on a cold winter’s eve or for a formal occasion.

    The Pantry’s Chicken Bisque – ADAPTED FROM WIVES WITH KNIVES
    3 cups chicken pieces**
    1 cup homemade concentrated chicken broth
    7 cups hot water
    2 teaspoons sea salt
    4 stalks celery, sliced thin
    4 carrots, peeled and sliced thin
    1 large Vidalia onion, chopped small
    1 cup quality butter
    scant cup Wondra flour
    1 small jar chopped pimento, optional
    fresh flat leaf parsley for garnish
    Garlic Butter croutons

    • If starting from scratch: Place chicken pieces in large pot and cover with water, about 10 cups.  Add vegetables and simmer until chicken almost falls off the bone. Strain off enough liquid to make 8 cups of stock. Cut cooled chicken into bite sized pieces and be sure to pick all the little chicken bits off the bones. Set chicken aside.
    • In a stock pot, whisk together the hot water and concentrated broth. 
    • Season to taste.
    • Add vegetables and simmer 1 hour.
    • When vegetables are tender, use a slotted spoon to remove the vegetables to a food processor.  DO NOT DISCARD.  The vegetables are a crucial flavor component. Process vegetables until smooth and then whisk back into the broth.
    • Bring to a very LOW boil.
    • In a small sauce pan melt butter.
    • Whisk in Wondra flour until golden in color making a yummy roux.
    • Gradually add the roux, stirring constantly until well incorporated. Simmer 10-15 minutes until desired thickness.
    • Add the chopped chicken*** and 1 small jar of diced pimento. 
    • Season with salt and pepper to taste. 
    • Simmer for another 15 minutes. 
    • Serve in warmed soup bowls.

    **I used rotisserie chicken pieces.
    ***Since my chicken was fresh and hot from Costco, I chopped about 3/4 cup rotisserie chicken per person and put it into the bottom of each bowl instead, then poured the hot thickened bisque over the chunky parts.  This way the remaining bisque stores in a jar easier.  I also just used the pimento as a garnish with the croutons.

    Cooks Notes: Whenever I bring home a Costco rotisserie chicken I use the skin, drippings and bones (where all the flavor is) to make a pot of broth.  I then portion it into 1 cup containers for the freezer.  This really makes things easier for those quick weeknight meals.Badge

    CREAM OF ROASTED TOMATO SOUP

    CREAM OF ROASTED TOMATO SOUP
    1 1/2 pounds ripe red vine tomatoes
    1 package grape tomatoes, halved
    1 large garlic cloves, minced
    1 large bunch green onions, sliced thin
    2 cups hot water
    1 package KNORR chicken stock gel
    2 tablespoons cream sherry
    1/4 cup milk
    salt and pepper to taste
    1 teaspoon fennel seed*
    1 tablespoon Litehouse red jalapeno rings*

    • Line a cookie sheet with foil.
    • Wash and slice tomatoes into large slices.
    • Lay tomato slices out of cookie sheet, toss in grape tomato pieces and garlic.
    • Salt and pepper the cookie sheet full of tomato pieces.
    • Roast for 30-45 minutes until tomatoes are soft and mushy.
    • In a large saute’ pan melt butter and saute’ green onions.
    • Add the hot water,  KNORR chicken stock gel, Litehouse red jalapeno rings and fennel seed, simmering on low until tomatoes are roasted.
    • Tomatoes should be near mush.  Using a colander drain off liquid into your saute pan.  
    • Using a food processor or blender puree’ the tomato mixture.
    • Add puree to broth mixture and whisk together well.
    • Add cream sherry and milk, blending well.

      *These are my ‘secret’ ingredients that make ALL the difference .

      GARLIC BUTTER CROUTONS
      leftover (day old) sourdough bread
      Butter
      Garlic powder

      • Preheat oven to 275 degrees.
      • Butter bread on both sides.
      • Sprinkle 1 side with garlic powder.
      • Cut into pieces and places on cookie sheet.
      • Bake until golden and toasted.

      CREAM OF ASPARAGUS VEGETABLE CHOWDER

      CREAM OF ASPARAGUS VEGETABLE CHOWDER
      1 pound asparagus, wood ends trimmed
      1 small Vidalia onion, chopped
      1 large bunch green onions, sliced
      1 cup sliced carrots
      2 stalks celery, halved and sliced
      4 cloves garlic, minced
      1 KNORR tomato bouillon cube
      1 KNORR chicken broth gel tub
      8 cups water
      3 tablespoons butter, sliced and freezer chilled
      1/2 cup white Moscato wine or Cream Sherry
      1/2 cup heavy cream
      6 ounces Mascarpone cheese, room temperature
      1 tablespoon crushed red pepper
      1 teaspoon fresh ground black pepper
      1 teaspoon sea salt
      1 pound Yukon gold potatoes, peeled and diced (3 cups +/-)
      1 tablespoon White Balsamic Vinegar
      Parmesan cheese for garnish

      • Whisk KNORR chicken broth gel tub and KNORR tomato bouillon cube into the water as you are bringing it to a boil.
      • Add onions, carrots, asparagus, celery and garlic. Bring to a boil, reduce heat and simmer 45 minutes until all vegetables are tender.
      • Remove vegetables to a colander, retaining broth that drains off.
      • While vegetables are draining whisk salt, pepper and red pepper into broth.
      • Add potatoes and bring to a boil, reduce to a simmer cooking until potatoes are tender.
      • While potatoes are cooking, process cooling vegetables until smooth.
      • When potatoes are tender, slightly mash most of the potatoes.
      • Return vegetable mix to the potato broth along with any broth that drained off.
      • Add wine or sherry and vinegar blending well.
      • Add in heavy cream and Mascarpone cheese stirring until cheese is melted and well blended.
      • Serve with fresh Parmesan as garnish.

      CREAMED SWEET CORN SOUP

      SWEET CORN SOUP
      Avocado oil
      7 ears sweet white corn, kernels removed
      1 large leeks, whites only, chopped
      1 small Vidalia onion, chopped
      1 tablespoon sugar
      2 teaspoons sea salt
      1/2 teaspoon white pepper
      4 cups chicken broth
      1 cup + 2 tablespoons heavy cream
      3 tablespoons water
      3 tablespoons cornstarch
      Juice of 1 lime

      • In a large stock pot saute’ the corn, onion and leeks until translucent, 5 minutes or so.

      • Add sugar and cook a few minutes more.

      • Add stock and bring to a boil.

      • Reduce heat and simmer 45 minutes or so.

      • Add heavy cream and simmer 15 minutes more.

      • Whisk together water and cornstarch until well blended.

      • Add lime juice, salt, pepper and cornstarch mixture until well blended.

      • Puree and strain.

      • Enjoy.

      SPLIT PEA SOUP


      SPLIT PEA SOUP

      1 Honey Baked Ham Bone
      2 cups ham pieces
      3 quarts water
      1 small bag baby carrots, chopped
      5 large stalk celery, leaves included, chopped
      1 large Vidalia onion, chopped
      2 cups split green peas
      2 cups split yellow peas
      1/4 cup barley
      1/4 teaspoon marjoram
      1/4 teaspoon basil leaves
      1/4 teaspoon thyme
      1/2 teaspoon sea salt
      1/2 teaspoon lemon pepper & white pepper mix
      1 bottle beer – Mystery ingredient

      • In a large stock pot, bring ham bone* & water to a boil. Boil until the meat is falling off the bone, about 1 – 1 1/2 hours)
      • Remove the bone and let cool enough so you can cut the meat off the bone.
      • In the mean time add the carrots, celery, onion (4 cups total) and seasonings to the water and return to a slow boil for 45 minutes or until vegetables are tender.
      • While the vegetables are boiling, rinse the peas and pick out any bad ones.
      • Cut the ham pieces off the bone. Refrigerate the ham pieces and discard the bone.
      • After the vegetables have cooked 45 minutes or until tender, add the peas and barley. Cook for another 1 1/2 hours.
      • Add the beer and ham pieces back in and cook another 1 1/2 hours.

      *I always save my honey baked ham bones after the meat is all cut off. I then freeze them and save them for future soups. I always get at least 2 cups of meat off when I boil the bone.

      This makes a huge batch and I always freeze it in several batches (3-4) for future easy weeknight meals. In this case it will be a big batch when everyone is here at Christmas.

      TODAY’S TRIVIA as heard by hubby on an old game show – Campbell’s soup used to fill the bottom of the bowl with marbles so the vegetables would be at the top giving the appearance of more vegetables in each bowl of soup. That trick was not done here – what you see is what you get.

      SOUTHWEST CHICKEN ENCHILADA CORN CHOWDER

      SOUTHWEST CHICKEN ENCHILADA CORN CHOWDER
      3 tablespoons butter
      1 medium Vidalia onion, chopped
      3 cups shredded chicken*
      3 cups Green Giant frozen shoepeg corn
      4 cups water
      1 teaspoon Better than Bouillon Chicken Base
      1/2 teaspoon sea salt
      1/2 teaspoon white pepper
      10 ounce can Old El Paso Red Enchilada sauce
      1 cup long grain rice
      2 cups heavy cream

      • In slow cooker whisk together the water, enchilada sauce, bouillon, salt and pepper.
      • Melt butter and saute onion until translucent. Transfer to slow cooker.
      • Add chicken pieces and corn.
      • Cook on low 3 hours.
      • Add rice and cook 3 more hours.
      • Add cream and heat through.