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tomato soup

Top 5 Fall Soups!

November 3, 2019 by sblades Leave a Comment

Top 5 Fall Soups

There’s nothing better than soup for those chilly Fall days. Curl up with a bowl of comfort, grab some crackers or cornbread and binge your favorite series. These Top 5 Fall Soups from My Recipe Reviews are the best of the lot!

Put your jammies and fuzzy slippers on and get ready to print out your favorites.

5.  Chrissy Teigen’s Creamy Tomato Soup with Peppery Parmesan Crisps

Creamy, dreamy rich from-scratch tomato soup.  Fairly easy to throw together and it’s as comforting as it gets.  And don’t forget those peppery Parmesan crisps!

Tomato Soup

2.  Best Bowl of Red (aka Awesome Chili)

Not technically a “soup,” but you eat it with a spoon, right?  There are a lot of chili recipes out there, but after years of tasting and testing, this bowl of red is the perfect combination of herbs, spices, meat, and sauce. Love it, love it, love it!

Best Bowl of Red

3.  Spicy Black Eyed Pea Soup

Easy, delicious throw-together soup that’s super spicy and warming.  You can dial down the hot factor if you need to by leaving out the extra jalapenos and by using a mild Rotel.  But then, that’s not much of a challenge, is it?

2.  Martina McBride’s Quick-and-Easy White Bean and Baby Greens Stew

It takes me longer to say the name of this soup than it does to make it!  Fresh greens, cannellini beans, and ham combine with a savory broth to make an easy, tasty throw-together soup.

White Bean and Baby Greens Stew

1.  The Number One Top 5 Fall Soup – Hearty Hamburger Cauliflower Soup

The most popular soup on my site, it’s had almost 500,000 hits!  A delicious soup full of vegetables and beef, it can be easily modified to your tastes – add spinach, corn, or even broccoli.  A few changes can make it vegetarian, too!

Hamburger Cauliflower Soup

But wait, there’s more!

I hope you’ve enjoyed browsing through my list of Top 5 Fall Soups. If you’ve not found one that floats your crackers, then check out a few other favorites:  Creamy Great Northern Beans with Ham, New England Clam Chowder (one of my new personal favorites); thick and creamy Corn Chowder with Bacon and Potatoes; and savory Italian Sausage Bean Soup.  Still looking for more?  Search on soups and discover more delicious Fall soups!

Filed Under: All Recipes, Soups, Stews, and Salads Tagged With: best soup, chili, fall recipes, Fall soup, Soup, stew, tomato soup, Top 5 Fall Soups

Creamy Tomato Soup with Peppery Parmesan Crisps

November 27, 2018 by sblades Leave a Comment


It really is trying to get cooler here in Texas. A few evenings we saw the 30’s and now it’s in the 60’s and will be near 80 by the weekend. Instead of waiting for cooler weather, I’m making soups anyway!

I’ve had this Creamy Tomato Soup with Peppery Parmesan Crisps from Chrissy Teigen’s second cookbook, Cravings: Hungry for More tagged for awhile and decided to make it as my next Fall soup.


Creamy Tomato Soup

 
You’ll have all of the ingredients in your cabinet, I’m sure. OK, maybe you’ll need to go get some heavy cream and fresh garlic, but everything else will be there.

Chrissy calls for whole peeled tomatoes, but I used fire-roasted diced tomatoes because that’s what I had. Be sure and use the best quality of canned tomatoes you can get – it really makes a difference in the taste.

And speaking of taste! There’s nothing better than a good homemade tomato soup and this one came out great. It’s creamy (hence the name, I guess), thick, and rich with just the right tangy/sweet tomatoey taste. I absolutely love it and can’t wait to make it again.

If you want to lighten it up, leave the cream out. I think it will be as good, but may not be as creamy smooth.

I halved the recipe and it was about right for two (or one really honkin’ hungry person). It took about thirty minutes from the time I started chopping the onion to the time I poured it in the blender to puree. Quick, easy, and so very delicious!

Don’t forget to make the Parmesan Crisps. They’re so easy and flavorful and when you put them in the soup and wait a minute, the crisp starts melting just a bit and is perfect with the soup. I made three crisps and next time will make more.

This Creamy Tomato Soup is going to be made often in my kitchen. Maybe next I’ll put a tablespoon of finely chopped fresh basil in the soup. That would be awesome.

(I’m putting the full recipe below, but I halved the ingredients and it came out great!)

Creamy Tomato Soup

Creamy Tomato Soup with Peppery Parmesan Crisps

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Creamy, smooth, tangy/sweet tomato soup with a side of parmesan crisps. 

Ingredients

  • 3 tbsp olive oil
  • 1 medium onion, chopped into 1/2" dice
  • 4 cloves garlic, chopped
  • 1 (28 oz) can of whole peeled tomatoes in juice, roughly chopped
  • 1 C low-sodium chicken broth or vegetable broth
  • 1/2 tsp sugar, plus more to taste
  • Kosher salt and freshly ground black pepper
  • 1/4 C heavy cream, or more to taste
  • Parmesan Crisps
  • 1 C shredded Parmesan cheese (fresh, not canned)
  • pepper

Instructions

  1. Preheat oven to 375°. 
  2. In a large saucepan or Dutch oven, heat the oil over medium heat.  Add the onion and cook for 7-8 minutes until translucent and slightly golden.  Add the garlic and stir for about a minute.
  3. Add the tomatoes, including the juice, along with the broth, sugar, 1 teaspoon of salt and 1/2 teaspoon of pepper.  Bring to a boil, then reduce heat to medium-low and simmer gently until liquid reduces slightly, 12-13 minutes.  Remove from stove and set aside to cool for a few minutes.
  4. Prepare the parmesan crisps while letting the soup cool. Place a piece of parchment paper or Silpat baking mat on a cookie sheet.  Take about a tablespoon of grated Parmesan and place on the mat, patting it down slightly to about a 3" circle.  Sprinkle with a little pepper.  Repeat with the rest of the Parmesan.  
  5. Bake in the oven for about 12-13 minutes, until melted and slightly turning brown (they will crisp up upon cooling).  Remove from the oven and let sit for 3-4 minutes, until crisp and easily removed from the sheet.  
  6. While the Parmesan crisps are baking, pour the slightly cooled soup mixture into a blender (or food processor) and puree for 1-2 minutes until smooth.  (**See Tip below),  Add the cream and blend for 10 seconds more.  Taste and see if it needs more salt, pepper, or sugar.
  7. Divide the soup among bowls and serve with the Parmesan crisps.

Notes

Tips and Stuff:

As stated in the blog, I halved the recipe ingredients exactly in half and it was great.

**If you're using a blender versus a food processor, after you pour the soup mixture in the blender, firmly put the top on the blender and begin the puree.  Pop the lid slightly to vent the heat, but (Important!) not until after you start the blender.  I vented it before I punched Puree and ended up with tomato soup on me, my cabinets, and the dog.  Be careful!

Nutrition Information:
Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 335Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 32mgSodium: 700mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 11g

Nutrition Values are Approximate

© Chrissy Teigen
Category: Soups, Stews, and Salads

Filed Under: All Recipes, Soups, Stews, and Salads Tagged With: Chrissy Teigen, homemade soup, Hungry for More, Parmesan crisps, tomato soup, tomatoes, winter soup

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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