Creamy Tomato Basil Parmesan Soup

I've seen this recipe floating around on pinterest lately and I finally decided to give it a try - you know, actually do something with the things that I pin... :)  I've always loved a good tomato soup, and this one has great flavor and variety that is something different from the average tomato soup.  Enjoy!

Printable Version

Ingredients
2 (14 ounce) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 teaspoon dried oregano
1 tablespoon dried basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup shredded Parmesan cheese
½ cup butter
2 cups half and half, warmed (substitute milk for less calories)
1 teaspoon salt
¼ teaspoon black pepper

Directions
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft. At this point I added all of the vegetables to a blender and blended until smooth.  Return blended veggies back to the slow cooker.
3.  About 30 minutes before serving prepare the roux. Melt butter over low heat in a skillet and add the flour. Stir roux constantly with a whisk for 5-7 minutes. Slowly whisk in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. 

4.  Stir and add the Parmesan cheese, warmed half and half, salt and pepper.
5.  Cover and cook on low for another 30 minutes or so until ready to serve.

Source: The Girl Who Ate Everything via 365 Days of Cooking

Creamy Chicken Noodle Soup

So.... I'm back!  I know, I know, it's been forever. FOR-EV-ER.  Well, I'm sorry.  I had my first baby and life got a little crazy.  Needless to say, there were a lot of things that took the back burner while I figured out this whole being a mom thing.  I'm sure many of you have made the transition to having kids.  It's a little overwhelming at first - there are so many products to weed through before the baby comes, sleepless nights, learning how to do everything with one arm, spit up, drool, crying, feeding, changing - it's busy, that's for sure!  But, I seriously love it.  Whenever she smiles and laughs it melts me a million times over.  I love, love, love it!  So, now that I'm adjusted, I'm excited to start things up on the blog again and trying more recipes.

The one I'm posting for you today is AWESOME!  I love soups in the fall and winter, and this one is classic.  Can you agree with me that homemade soups completely beat out canned??  I mean after making this chicken noodle, there is no way I could go back to plain old canned chicken noodle soup.  We love to have this soup creamy style, but if you prefer to have regular chicken noodle - you can just leave the cream sauce out.  Enjoy!

How was the adjustment to your first baby?

What is your favorite soup?

Printable Version

Ingredients:
2 boneless, skinless chicken breasts
1 teaspoon celery salt
1 onion, chopped
5 cups water
1 teaspoon chicken boullion
4-5 large carrots, sliced
1 teaspoon onion salt
4-5 celery stalks, sliced
2 teaspoons salt 
8 ounces Rotini (spiral) pasta

Cream Sauce
6 tablespoons butter
1/2 cup flour
2 cups milk

Directions:
1. Boil all ingredients (except cream sauce ingredients) for 1 hour.
2. When chicken is tender, remove from broth and shred. If the liquid has reduced too much you can add some more water at this point.
3. Add 2 cups of uncooked noodles and continue to boil for 20 minutes.
4. Start the cream sauce by melting butter in large sauce pan. Whisk in flour, stirring constantly.
5. Gradually add milk, stirring constantly until thickened (get it pretty thick). Add salt and pepper.
6. Add cream sauce to broth/noodle mixture.

Source: Adapted from Real Mom Kitchen

Broccoli Cheese Soup

Who doesn't love a good bowl of homemade soup in the winter??  I for one, just LOVE them!!!  We are about to have a winter storm roll in tonight, which set the stage perfectly for a delicious, warming bowl of soup :)  If you happen to have any bread bowls to enjoy this soup with, even better!!!  Enjoy!

Printable Version

Ingredients:

1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced
1/3 cup flour
1/4 cup butter
Pepper to taste
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed broccoli

Directions:

1.  Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. 

2.  Heat milk in microwave for 1-2 minutes. 

3.  In a separate, medium-sized pot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. 

4.  Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli.  

Source:  My Kitchen Cafe

Baked Potato Soup

Just as a little background, I'm actually not a big baked potato fan.  But, as a creamy soup???  Yes please!!!! I really enjoy soups on these cold, fall days where all you want to do is snuggle up and eat something that will warm you right up.  And, in my opinion, it made for some good comfort food as well because I am not really excited for the winter months ahead!  ha ha.  Don't get me wrong, I love the winter, snow, and fun things to do, but I feel like winter can drag on too long sometimes.  I'll take a couple months and be done :)  Anyways, I REALLY enjoyed this soup.  Try it out sometime!

Printable Version

Ingredients:
2 tablespoons butter
2-3 cloves garlic, minced
1/2 cup flour
4 1/2 cups milk
1 (14 ounce) can chicken broth
4 baked potatoes
1 1/2 cup cheddar cheese, shredded
1 1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup sour cream
1/4 cup green onions, chopped
8 slices bacon, cooked and crumbled

Directions:
1.  In a large pot, melt butter.  Add garlic and saute for 30-60 seconds.
2.  Slowly add milk, stirring constantly to eliminate lumps.  Whisk until smooth, then add chicken broth.
3.  Bring soup to a boil and heat until thickened.
4.  Turn heat down, and scoop the inside of the potatoes into the soup.  Smash the large clumps with spoon.
5.  Add cheese, salt, pepper and green onions.
6.  Remove pan from heat, add sour cream, and half the bacon.  Top soup with sour cream, green onions, extra cheese, and bacon.

Source:  Our Best Bites

Creamy Vegetable Soup

I love how warm soup can taste SO good on a cold, fall day.  It's definitely been getting a lot cooler here as fall is settling in.  This is a really great soup with of course....cheese :) and lots of delicious vegetables.  I don't know if any of you know what I mean when I say that I can't wait for a kitchen that actually has some natural light coming in....but, just so you know, someday, my pictures will have natural light in them :)  Until then, cozy up and enjoy some delicious, creamy, cheesy soup.  MMMMMM.

Printable Version

Ingredients:

4 carrots, peeled and sliced
6 celery stalks, sliced
1 onion, diced
4-6 potatoes, cubed
1 bunch broccoli, chopped
2 cups chicken broth
1/4 cup butter
1/4 cup flour
4 cups milk
16 ounces Velveeta cheese, cubed

Directions:

1.  Boil carrots, celery, onion, potatoes, and broccoli in water until tender (about 10-15 minutes).
2.  In another pot, melt butter over medium heat, then stir in flour until smooth.  Whisk in about 2 1/2 cups of the milk until sauce thickens and boils.
3.  Add chicken broth, vegetables, cheese, and remaining milk to sauce.  Cook until cheese melts and sauce thickens.

Source:  Creations by Kara

Enchilada Soup

For those of you who love enchiladas, this is the soup for you.  I love the combination of chicken, melted cheese, and enchilada-ness topped off with chips and sour cream.  MMMM.  Every time my husband and I make this for other people, they always request the recipe, without fail.  If you are looking for a new soup to try for those rainy days, look no further.....you won't go wrong here!

Printable Version

Ingredients:
1 tablespoon vegetable oil
1 clove garlic
1/2 cup diced onion
3 chicken breasts, cooked and shredded
4 cups chicken broth
1 cup masa harina tortilla flour
3 cups water
1 cup enchilada sauce (red or green)
16 oz velvetta
1 tsp salt
1 tsp chili powder
1 tsp cumin

Toppings:
sour cream
tortilla chips
salsa

Directions:
1.  In a large pot, cook oil and onions until onions are translucent.  Then add garlic and cook for an additional 30 seconds.
2.  Add the rest of the soup ingredients. Heat through.
2.  Bring to a boil until soup thickens, then remove from heat..
3.  Serve with tortilla chips, salsa, and sour cream.