Tomato Soup

 Another new to us recipe that we loved and want to keep around is homemade tomato soup! Yup! We served this with grilled cheese we made on the blackstone grill using shredded sharp cheddar and Monterey Jack cheeses. I wish I could’ve gotten a picture of the cheese pull. It was phenomenal. This makes a huge batch. It filled my Dutch oven. We canned the leftovers to use at a later time. 

Homemade Tomato Soup

Ingredients 

6 pounds ripe tomatoes

8 cloves garlic peeled

1 onion diced

1 red bell pepper diced

4 tablespoons olive oil

salt and black pepper to taste

1 teaspoon dried basil

1 teaspoon dried oregano

4 cups chicken broth

1 cup heavy whipping cream

4 tablespoons fresh herbs such as basil, parsley, oregano

1/2 cup parmesan cheese optional garnish

Instructions 

-Preheat oven to 450°F.

-Wash the tomatoes, or peel them if desired. Cut smaller apricot sized tomatoes in half and cut larger tomatoes into quarters or eighths. 

-Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large rimmed baking sheet.

-Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

-Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a blender or hand blender to blend the mixture until smooth and creamy. Add heavy cream if using. We did!

-Top with parmesan cheese, croutons or a drizzle of heavy cream.

Creamy Sausage Soup

I don’t even remember where I found this recipe to be completely honest but I do know it’s from www.saltandlavender.com and that it is freaking delicious! The family loved it too and it’ll become a soup season staple in our home. We do feel a few modifications should be made such as using kale instead of celery and sweet Italian sausage rather than regular Italian sausage but otherwise it’s on point!! So let’s get to it!!

***Update*** USE THE KALE!!! Y’all it’s nearly identical to Olive Garden’s zuppa toscana!! 

 

Creamy Sausage Soup

Ingredients 

16 ounces sweet Italian sausage (trust me here) 

1/4 cup butter (we used 6 Tbsps)

1/2 medium onion - chopped small

2 sticks celery - chopped small (this is where we will use kale instead)

2 cloves garlic (I used 2 heaping teaspoons)

6 tablespoons flour

4 cups chicken stock (it’s a 32 oz box)

2 cups half and half

1 teaspoon Worcestershire sauce

1/2 teaspoons crushed red pepper flakes

1 pound russet potatoes - peeled and diced small

Salt and pepper - to taste

Instructions

1. Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes) and break it up with your spoon as it cooks. Transfer to a paper towel lined plate. Leave the fat in the pot, but if it’s more than about a tablespoon, drain some out. (Our sausage didn’t have hardly grease this is why we used 6 tablespoons.)

2. Add the butter to the pot and once it is melted, add the onion and sauté for 4-5 minutes. Scrape up and brown bits from the bottom of the pot.

3. Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.

4. Slowly whisk in the chicken stock until all of the flour has been incorporated and there is no lumps.

5. Stir in the half and half, Worcestershire sauce, red pepper flakes, potatoes, kale and add the sausage back in to the pot. Increase the heat to high and bring the soup to a boil then reduce the heat so it’s bubbling, not boiling like crazy. Cover the pot with the lid slightly open. 

6. Let the soup simmer for about 15 minutes or until the potatoes and kale are tender and the soup has thickened up to your liking. I recommend stirring a few times to ensure nothing is sticking.

7. Season with salt and pepper if needed.

8. ENJOY!

Rainy day deliciousness

 We tried a new soup recipe tonight and you know me, if it isn’t good I wouldn’t post it! This one is delicious and filling and is comfort food to a T! This hearty soup combines all your favorites - potatoes, bacon, corn and cheese! It will fill your belly and make you smile. 

Cheesy Corn, Bacon & Potato Chowder

Ingredients

• 4 slices bacon, chopped
• 1/2 white onion, diced
• 28 oz bag cubed hash browns
• 2 cups fresh corn (or 1 can or 1 10oz bag frozen)
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp pepper
• 1 tsp salt
• 1/3 cup flour
• 21/2 cups chicken or vegetable stock
• 1 1/2 cups 2% milk
• 2 cups cheddar cheese, grated

Instructions

1. In a large pot or Dutch oven, cook the chopped bacon over medium-high heat until slightly crisp. Transfer the bacon to a paper towel lined plate.
2. Add the diced onion to the pot (do not remove the bacon grease) and sauté until slightly tender. Add in the garlic and cubed hash browns, stirring to combine. Turn the heat down to a medium heat and put the lid on the pot and let the potatoes cook for 10-12 minutes, stirring every few minutes until the potatoes are soft.
3. Sprinkle the flour over the potatoes, stirring to coat, cooking this mixture for 2-3 minutes. Pour in the broth and corn and using a whisk stir to combine, scraping up the bits on the bottom of the pan. Bring this to a simmer and let cook for 5 minutes.
4. Whisk in the milk and seasonings allowing the soup to thicken.
5. When slightly thickened fold in the shredded cheese and bacon. Taste test it additional salt is needed.
6. Serve warm.

Creamy Chicken Noodle Soup

 If you’re following along you know we like to utilize our crockpot often. However there are not many recipes we repeat or love simply because they don’t turn out (ie. the food is mush or over cooked or ..) whatever! With that said there are some amazing recipes too! I’m hopeful this one is one of those. It’s in the crockpot now for dinner tonight because soup is a staple when it’s cold out!! I’ll be sure to update if this is a keeper! 

***UPDATE: IT’S A KEEPER***

 

Creamy Chicken Noodle Soup

From: SixSistersStuff

Ingredients

• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of mushroom soup
• 5 cups milk
• 3 boneless, skinless chicken breasts (cooked and shredded)
• 9 ounces frozen mixed vegetables
• 1 teaspoon seasoned salt
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 cups egg noodle

Instructions

• Whisk together soups and milk in your slow cooker.
• Stir in chicken, frozen vegetables and seasoned salt.  
• Add in salt and pepper.  
• Cover and cook on low for 6 hours or high for 3 hours.  
• Stir in uncooked egg noodles the last 30 minutes of cooking time.

Crockpot Chicken and Dumplings

Easy chicken and dumplings made in the crockpot! Great for camping trips too! I use biscuit dough for easy, fluffy dumplings every time!

Crockpot Chicken and Dumplings

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs
• 1 sweet onion diced
• 1 clove garlic minced or 1/2 tsp. minced garlic from a jar in a pinch
• 2 cans (10.75 ounces each) cream of chicken w/ herbs
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon dried parsley
• 1 teaspoon cracked black pepper
• 1 package 8-count refrigerated biscuit dough

Instructions 

• Add all of the ingredients except for the biscuit dough to a 6 quart slow cooker and stir to combine.
  
• Cover and cook on high for 3 hours or low for 6 hours. 
  
• When chicken is cooked through and tender, use two forks to shred the meat. Stir to combine.
  
• Open the can of biscuits and press each biscuit flat. Cut the biscuits into narrow strips and add to the slow cooker. Stir to combine.
  
• Cover and cook on high for 1 hour or until the biscuits are cooked. Biscuits should be light and fluffy when finished.
  
• Serve immediately. 
  

Notes

Be sure to flatten the biscuits before cutting or they will not cook through properly.

Cook times may vary depending on your specific slow cooker.

Broccoli Cheese - Best crockpot soup!

Crack potato and broccoli cheese soup 

Ingredients:

• 1 (30 to 32-oz) bag frozen shredded hash browns
• 3 (14.5-oz) cans chicken broth
• 1 (10.75-oz) can broccoli cheese soup
• 2 cups chopped fresh broccoli
• 1 (1-oz) package ranch salad dressing mix
• 1 pound bacon, cooked and chopped
• 2 cups shredded cheddar cheese
• 1 (8-oz) package cream cheese

Instructions:

• Combine hash browns, chicken broth, broccoli cheese soup, chopped broccoli, Ranch dressing mix, and bacon in a 6-quart slow cooker.
• Cover and cook on LOW for 8 hours.
• 15 minutes before serving, stir in cheddar cheese and cream cheese until melted.

Notes:

Can substitute 1 cup precooked bacon for freshly cooked bacon.

Philadelphia brand cream cheese melts best in this recipe.

Loaded Potato Soup - Crockpot

6 slices bacon, cooked and chopped

1 ham steak cut into cubes

3 1/2 cups chicken stock

1 2 pound package frozen hash brown squares 

1 onion peeled & sliced 

1/3 cup flour

1/2 cup sour cream

1 cup shredded cheddar

1 12oz can evaporated milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

Add bacon, ham, chicken stock, potatoes and onion to crockpot. Mix to combine. Cook on low for 6-8 hours or until potatoes are fully cooked and tender.

Once it's cooked and ready to serve melt the butter in a small pan and gradually wish in the flour. When that is completely blended, whisk in the evaporated milk and whisk until completely smooth. Bring it to a simmer. It will get REALLY thick. 

Immediately pour the mixture into the crockpot and stir to combine it with the potatoes, broth, onion, ham and bacon. Make sure it's completely blended together. Then add in your sour cream, cheddar cheese, salt and pepper. Stir until well combined. Taste. Add pepper and salt as needed.

We topped with thinly sliced green onions and a bit more cheddar cheese.. You could also add more bacon and sour cream too if you'd like.