It wasn't until I was an adult that I developed my love for soup. Nothing beats a big pot of hearty soup simmering on the stove on a cold day or having a bowl of soup for dinner on those hot summer nights when you don't want to heat up the kitchen by turning on the oven.
Two of my favorite soup recipes are ones that I created myself. I knew what I was looking for but I couldn't find it so for both of these recipes I combined several recipes, tweeked them a bit and these are the final results. Enjoy! Please be sure to post your favorite soup recipes too! (and don't forget to leave a link in my comment section)
Chunky Tomato-Basil Bisque
Servings: 5
Prep time: 20 min
Cook time: 50 min
Ingredients:
6 celery ribs, chopped
1 large onion, chopped
3 medium carrots, peeled and chopped in food processor
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
Servings: 5
Prep time: 20 min
Cook time: 50 min
Ingredients:
6 celery ribs, chopped
1 large onion, chopped
3 medium carrots, peeled and chopped in food processor
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
Croutons
Directions:
In a large saucepan, saute the celery, onion and carrots in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Top with croutons.
Directions:
In a large saucepan, saute the celery, onion and carrots in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Top with croutons.
Easy Tortilla Soup
3 boneless, skinless chicken breasts-about 1 lb.
2 -14 oz. cans Mexican style stewed tomatoes, undrained
2 cans of corn, drained
1 ½ cup uncooked rice
3 (14.5oz) cans chicken broth
1 package taco seasoning mix
Tortilla Chips, crushed
1 cup shredded Jack or Cheddar cheese
1 avocado
½ cup finely chopped cilantro
Heat chicken broth to a boil in a 4qt saucepan. Add chicken, reduce heat and cook until opaque. Remove meat and cut into bite size pieces. Add tomatoes, corn and taco seasoning and rice. Bring to a boil; cook 15 minutes. Add chicken. Spoon into bowls and add cheese, tortilla strips, cilantro and avocado.
1 comment:
WOW! That looks really good... :)
Love your "Tasty Tuesday" posts... :)
Nadya
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