My Recipe Reviews

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winter soup

Creamy Tomato Soup with Peppery Parmesan Crisps

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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

Potato Soup with Bacon and Cheese

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Well, I think the name says it all – bacon, cheese, potato – you really can’t go wrong with this Potato Soup with Bacon and Cheese!

For a long time, I’ve looked for THE potato soup and this may be it. Creamy, but full of chunky potatoes, cheese and bits of bacon thrown in there to kick it over the top. (I had a cat and dog ready to step in and help during the cooking bacon part.)

Potato Soup with Bacon and Cheese2

This particular batch didn’t have the onions in it (because you-know-who can’t eat them), but it’s really much better with them.

Also, the green onions mentioned in the recipe would be very good sprinkled on top with a bit more cheese and maybe some more bacon.

Here’s a closeup so you can see the chunks of potato, creamy soup and bacon.

Potato Soup with Bacon and Cheese

Hopefully it will be getting cooler here soon so we can enjoy this hearty soup. Being in the seventies in the middle of December just doesn’t seem right. I know it’s Texas, but we could really use just a bit cooler weather to get us into the winter mood.

Potato Soup with Bacon and Cheese will be good any time of the year, though, so I hope you try it and enjoy it!

Potato Soup with Bacon and Cheese

Potato Soup with Bacon and Cheese

Yield: 6 servings

Creamy, hearty, delicious potato soup with bacon and cheese!

Ingredients

  • 1 lb. bacon     
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 2 tbsp. flour
  • 3 C. chicken broth
  • 3 lbs. potatoes, peeled and cut into small pieces (about 1/4") 
  • 2 C. shredded cheese
  • 1 1/2 C. half-and-half 
  •  salt and pepper to taste 
  • chopped green onions

Instructions

  1. Cook bacon and chop into small pieces - set aside.  Save 1 to 2 tbsp. of the bacon grease.
  2. While the bacon cooks, boil the potatoes in a large pot until fork tender.  Drain them and lightly mash about 1/2 of them with a fork or potato masher. Set aside in a separate bowl for later.
  3. In the large pot the potatoes were cooked in, put about 1 to 2 tbsp. of the bacon grease.  Add the onion and saute on medium-low for 6-8 minutes until translucent.  Add the garlic and saute for one minute. Add flour, stir and cook for 1 minute.
  4. Slowly add in 1 cup of the chicken broth, while stirring well.  Add in the remaining chicken broth and simmer for about 5 minutes.  
  5. Add the 2 cups of cheese 1/4 cup at a time and stir until almost melted.
  6. Add the potatoes and 3/4ths of the bacon to the soup and stir well.  Add the half-and-half , and then salt and pepper to taste.
  7. Simmer on very low for 8-10 minutes, stirring occasionally so it doesn't
    stick to the bottom of the pan.
  8. Serve and top with bacon, green onions and grated cheese.

Notes

Tips and Stuff:

If you prefer creamy potato soup, go ahead and mash all of the cooked potatoes before adding to the broth.

I used a cheddar/jack blend for the cheese, but you could use all cheddar or whatever you prefer, as long as it melts smoothly.  Don't worry if it doesn't melt completely when you add it to the broth - it will blend in later.

I used russet potatoes (5-6) the first time I made this and then small yellow potatoes (about 8) the second time - both were equally good.

After refrigerated, you may want to thin it out with a bit of half-and-half while warming so it won't be too thick.

Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 817Total Fat: 46gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 136mgSodium: 2091mgCarbohydrates: 58gFiber: 5gSugar: 7gProtein: 43g

Nutrition Values are Approximate

© SusanB
Category: Soups, Stews, and Salads

Hearty Hamburger Cauliflower Soup

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It’s officially soup season. Yay! It’s been in the thirties and forties this week, so the soup recipes came out and got sorted through.

Just when I had decided on one to make, my friend Sherry emailed me this recipe for Hearty Hamburger Cauliflower Soup – an easy Fall soup recipe she created for her family.

Hamburger Cauliflower Soup

Sherry says, “I wanted to use cauliflower in a healthy soup recipe instead of potatoes and couldn’t find a recipe that wasn’t cream based.”

Well, she did a great job because it turned out beautifully. It’s comforting, full of good stuff, and delicious.

The cauliflower is tender and soaked in some of that wonderful beefy-tomato broth and is a great addition to the soup. Here’s a photo of it hot and steamy right out of the pot…

Hamburger Cauliflower Soup Bowl

I was looking for a soup or stew to take to a friend of mine who just got out of the hospital and this Hearty Hamburger Cauliflower Soup was perfect. I took it over to them steaming hot with fresh crackers and a few slices of Double-Layer Pumpkin Pie.

When I got home I slipped on my jammies and fluffy socks and enjoyed a bowl of it while binge-watching Columbo. Now, that’s the life! I think we’ll double this one next time.

Hamburger Cauliflower Soup 3

A lot of my readers have given me feedback on this recipe and many are thrilled that it’s a keto soup. Others add other vegetables like green beans, carrots, even broccoli! Also, if you don’t want to use bouillon or don’t have any in the cabinets, replace two cups of the water with beef broth.

Make it a delicious vegan soup by replacing the bouillon with water, adding more vegetables and herbs, and leave out the ground beef.

Use whatever is in season (but don’t forget that wonderful cauliflower) and make this hamburger soup your own.

Hearty Hamburger Cauliflower Soup

Hamburger Cauliflower Soup

Yield: 4 - 6 bowls
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Delicious, hearty, very versatile soup full of good stuff.

Ingredients

  • 1 Tbsp olive oil
  • 1/2 Medium Onion, (roughly chopped)
  • 1 lb ground beef
  • 1 (14.5 oz) Can Stewed Tomatoes
  • 3 Cups water
  • 3 Beef bouillon cubes
  • 1/2 tsp Onion Powder
  • 1/4 tsp Garlic Salt
  • 1/2 tsp Basil
  • 1 tsp Celery flakes
  • Salt & Pepper to taste
  • 1/2 Large Cauliflower head, (cut into florets)

Instructions

  1. Add the oil to a large pot and turn heat on medium.  When oil is hot, saute the onion until almost translucent.  
  2. Add the hamburger and brown. Drain excess grease. 
  3. Add the stewed tomatoes, water, bouillon cubes, onion powder,  basil, garlic salt, celery flakes and salt and pepper. Simmer on low for about 20 minutes.
  4. Add cauliflower florets and simmer (very slow simmer) for 1 hour.  Salt and pepper to taste.

Notes

Tips and Stuff:

If you don't want to use/don't have beef bouillon cubes, use 3 cups of beef broth in place of the cubes and don't add the 3 cups of water called for.

I added a another cup of water to her original recipe (called for 2 cups) because I wanted to make sure and have enough to take to my friend.

Remember to drain off excess grease after browning the hamburger meat and before you add the rest of the ingredients so the soup won't be oily.

Be sure and add the cauliflower when the recipe calls for it - you don't want it to get mushy.

Next time I might add even more vegetables - the broth base of this is soooo good!

Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 533mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 22g

Nutrition Values are Approximate

© sblades
Category: Soup

Spicy Black Eyed Pea Soup

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It’s interesting how a recipe evolves in our house.  We don’t start out to create one, but as they say “invention is the mother of necessity.”  We had Eckrich Link Sausage leftover from another recipe and had the “necessity” to use it, so came up with this easy Spicy Black Eyed Pea Soup.

I came home one day and Bret had diced the sausage and added it to a can of black eyed peas, which we always have in the cupboard.  It was pretty darn good, so I started playing with the combination and found that keeping it simple was the best way to go. 

I almost called it a stew because it can be – depending on how much water you put into it. 

Black Eyed Pea Soup

Bret prefers the chunky stuff and I prefer the soup part, and that’s how the final version of this came about!  We always make quick corn muffins as a companion to it and often serve it with a side of fruit to round it out. 

Now that it’s getting colder outside we’ll have this Spicy Black Eyed Pea Soup often to warm us up.  

It’s easy to make, actually fairly healthy (except for the warm muffins slathered in butter…), and is now a staple in my recipe book. 

If you’d rather use beef sausage, go ahead.  Make it vegetarian and leave out the meat altogether.  Even a quarter pound of ground beef would work!

You can play with this delicious soup and make it your own.  Or make it like we like it!

Enjoy!

Spicy Black Eyed Pea Soup

Black Eyed Pea Soup

Yield: 4 -5
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

We love this healthy, hearty soup when the weather turns cold.  The combination of vegetables and spices is just right!

Ingredients

  • 2 tsp olive oil
  • 1 link, (about 6.5 oz) smoked turkey sausage, diced
  • 2 cans black eyed peas
  • 1 can Rotel tomatoes (or tomatoes with peppers)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 C medium salsa
  • 1 tbsp chopped pickled jalapenos, (optional)
  • 1/4 to 1/2 tsp salt
  • 1/2 tsp pepper
  • Water

Instructions

  1. In a large pot or Dutch oven, sauté the diced sausage in the olive oil for 2 to 3 minutes on medium heat, stirring occasionally. 
  2. Add the black eyed peas, including liquid, and the can of Rotel, including liquid.  Stir in the onion and garlic powders, salsa, jalapenos (optional), salt and pepper.  Add one black eyed pea can (about 2 Cups) of water and stir.  
  3. Bring to a boil on medium high heat, then turn to medium low and simmer for about 20 minutes until flavors are blended. Serve with cornbread.

Notes

Tips and Stuff:

We like the soup spicy, so we use medium Rotel along with the jalapenos - you can use a mild salsa and no jalapenos if you prefer it milder.

Sometimes I pick up the black eyed peas with bacon or onion and that adds a nice flavor to the soup.

If I don't have a can of Rotel tomatoes, I use petite diced tomatoes and a can of green chiles. This lasts quite a while in the refrigerator and tastes better every day.

Nutrition Information:
Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 591mgCarbohydrates: 16gFiber: 4gSugar: 3gProtein: 8g

Nutritional Values are Approximate.

© Susan Blades
Category: Soups, Stews, and Salads