Tomato-Basil Parmesan Soup--Slow Cooker

I have to admit...I HATE tomato soup and so do my kids. But my husband loves it. I have tried a few recipes for tomato soup periodically hoping that I would learn to like it. I found a few I could eat but none that I loved. Until now. This one is so good, more like a vegetable-tomato soup with a creamy texture. 4 of my 5 kids loved it and ask for seconds or thirds. I found it over at 365daysofcrockpot.com. If you have any cold weather days left where you are, I suggest you put this on your list of recipes to try!
Marie

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

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.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Easiest Ever Minestrone

I found this recipe on I am Momma Hear Me Roar. I Love minestrone and this recipe sounded so easy. I couldn't wait to try it. We absolutely loved it. I also love how I normally have what is needed on had all the time and I also love how versatile it can be by adding different veggies and pasta. Also, I had just run out of Parmesan cheese, so we sprinkled a little mozzarella on top and it was yummy.

-Brenda

Easiest Ever Minestrone

1 lb Italian Sausage OR ground beef (I used the sausage)

2 jars of your favorite spaghetti sauce

2 jars of water (use your spaghetti sauce jars)

1 beef bullion cube (or 3 if you used beef)

1 cup of a vegetable (carrots, corn, peas, mushrooms, zucchini, etc)

1 cup of another vegetable

1 cup of another vegetable

1/4 cup chopped onion (optional)

1 1/2 tablespoons parsley

1 1/2 tablespoons Pizza seasoning

3/4 cup to 1 cup dry pasta (any pasta you like)

Brown your meat in a really big pot. Drain the grease. Add the spaghetti sauce and water. Throw in all the vegetables. Stir in the seasonings and cover your pot. Turn the heat down and let is simmer for 30 minutes to cook the veggies.

While it simmers start some water boiling and cook the pasta. When the pasta is done, drain it and add it to the soup.

Serve with Parmesan cheese and a yummy bread.

Note: this makes a really big pot of soup. We actually had so much that my family of 5 ate it for dinner, lunch and then had more left over so we freezed it to use another time.

White Bean and Chicken Chili

I just made this for the first time last night, it disappeared so fast that I couldn't get a picture of it!

-Jeanette

White Bean and Chicken Chili

2 tbls Olive Oil
1 large Onion, chopped
3-4 garlic cloves, minced
1 lb ground chicken
1 tsp salt
2 tbls ground cumin
1 tbls fennel seeds
1 tbls oregano
2 tsp chili powder
3 tbls flour
2 cans cannellini beans, drained and rinsed
1 bunch Swiss Chard, chopped
1 1/2 cups frozen corn
4 cups of chicken stock
1/4 tsp crushed red pepper flakes

Saute onion and garlic in olive oil. Add chicken, salt, cumin, fennel seeds, oregano and chili powder, cook until chicken is cooked thoroughly. Stir in flour. Add beans, Swiss chard, corn, and chicken stock. Simmer 55-60 minutes or until the liquid has reduced by half. Add red pepper flakes, simmer for 10 minutes, salt and pepper to taste.

Low Fat Creamy Tomato Soup

So, Smithalicious has been slow and the posts lately.

This is because it is summer...and we are all on summer vacation mode.
Super fun.
Super busy.

Today, I had some extra time and decided the plow through all the recipes I've been waiting to post.
I can thank Pinterest for most of my (Matti's) finds...but some other sites and cookbooks as well.

Hope you are all having a good summer!
...........................................................................................................................................................................
I love tomato soup. Especially creamy tomato soup.
Paradise Cafe kind of tomato soup.
So, when I found this recipe in Our Best Bites Cookbook, I was curious.

I substituted sun dried tomato pesto instead of the actual sun dried tomatoes. I used the whole jar and it was DELICIOUS.
I've made this recipe with low fat and non fat cream cheese and I couldn't tell the difference in taste...so it gets extra points for being tasty and healthy.

Enjoy!

Matti

CREAMY TOMATO SOUP

Recipe by Our Best Bites,

1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar

1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil (I used sun dried tomoto pesto.. 1 jar...delicious!)
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese

Optional: Parmesan cheese and fresh basil for garnish

1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.

2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil.

3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.

"Light" Clam Chowder

I'm a sucker for good clam chowder.
I mean really...it calls my name from restaurants that are states away.

I'm also hesitant to make it...because I actaully see how much cream and butter are going in it.

Ignorance is bliss when it comes to food for me.

However, I found this recipe in my "Cooking Light" cookbook that I've had lying around the house.

It's easy to make.

It's a little too clammy...so the second time I made it I DRAINED the clams...and CUT BACK on the clam juice a bit...maybe by half.

That made it just about right.

I'm posting my MODIFIED version of the recipe.

Enjoy!
Matti

Simple "Light" Clam Chowder from Cooking Light

2 bacon slices
2 cups chopped onion
1 1/4 cups chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 garlic cloves, minced
6 (6 1/2-ounce) cans chopped clams,drained (I DRAINED THEM...MUCH BETTER!)
5 cups diced peeled baking potato (about 1 pound)
1 1/2 (8-ounce) bottles clam juice (I ONLY USE 1 1/2..MUCH BETTER!)
1 bay leaf
3 cups fat-free milk
1/2 cup all-purpose flour (about 2 1/4 ounces)

Preparation
Cook bacon in a large Dutch oven over medium heat until crisp.

Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
Drain clams. Add potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon.

Nutritional Information
Calories:257 (10% from fat)
Fat:2.9g (sat 0.6g,mono 0.6g,poly 0.7g)
Protein:28.5g
Carbohydrate:27.9g
Fiber:2g
Cholesterol:67mg
Iron:26.6mg
Sodium:475mg

White Chicken Chili

This is the third recipe for White Chicken Chili that I have made this winter, searching for THE recipe....and I found it!
It is found over at Our Best Bites, and a bonus--it is a healthier version of the others because it doesn't contain cream or a white sauce like the others do.
Marie

1 Tlbs Olive Oil
1 lb boneless, skinless chicken breasts (or canned chicken)
1 medium onion
3-4 cloves garlic
2 cans great northern beans, drained and rinsed
1 can diced Green chilies
1/2 tsp cumin
1/2 tsp dried oregano leaves
1/2 tsp coriander
1/2 tsp salt
32 oz chicken broth
lime juice
1/2 cup chopped cilantro

Toppings:
sour cream
chopped cilantro
cheese, shredded
avocado
tortilla chips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes-until they start to become transparent. Sprinkle chopped chicken and sprinkle with salt and pepper. and add to pot along with the garlic. Cook until there is no more visible pink on the chicken, about 3-4 minutes.
*If using bottled chicken, skip this step and just add chicken when onion and garlic are done.
Add green chilies, beans, cumin, oregano, coriander, and salt. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add juice from 1 lime (I used a squirt of lime juice from the bottle) and chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream and desired toppings.
We only had cilantro, sour cream and cheese and it was still delicious!

2 versions of Easy Potato Cheese Soup

Ever wanted a quick, thick and cheesy soup?
Well, you have 2 options, in my opinion.


1. Buy some Bear Creek Cheese and Potatoe Soup (or Brocc. Cheese)...cook according to directions, and add 1/2 - 1 bag of shredded hashbrowns to the mix. Add milk as needed for conistency and serve.
I learned this trick from my friend Steph (or Spond...as I call her).
It's pure genious and super quick.

PS...the mix is also Gluten Free.

2. Make "Easy Potato Cheese Soup".

This is for when have some time...but not tons (like...25 minutes?).

It's easy...a little quirky...and totally delicious.

I DID NOT use gruyere cheese...mostly because my nearest grocery store was mysteriously out of it. I used chedder and mozzerella instead.
I also substituted chicken broth for the beer.
Tasted fantastic.
Oh...and we ate it all before I took pictures..so you get the pic from the Magazine.
Enjoy.

Matti

Easy Potato Soup (from Relish Mag.)

Ingredients
2 tablespoons butter
4 ounces lean ham, chopped
1 cup chopped onion
1 cup chopped carrot
8 cups peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds)
3 cups reduced-sodium chicken broth or water
1 cup beer
3/4 cup (3 ounces) grated Gruyère cheese
3/4 cup (3 ounces) grated Cheddar cheese
1/2 cup 2 percent reduced-fat milk
Instructions
1. Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Sauté 5 to 10 minutes. Cook, covered, 10 minutes. Add potatoes and broth; cover and simmer 20 minutes or until potatoes are tender.
2. Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistency is reached. Makes 11 cups; serves 7.

Pasta Figolio

With cooler weather here it is time for my favorite foods, Soup!

This one is so yummy and every one of my kids love it.

1 lb hamburger

1 small onion

1 large carrot, cut in thin strips (I usually add more carrots)

3 stalks celery, diced

2 cloves garlic

1 28 oz can diced tomatoes

1 15 oz can kidney beans with liquid

1 15 oz can great northern beans, with liquid

15 oz tomato juice

12 oz V8 juice (I just use all 27 oz V8 and leave out the tomato juice)

1 Tbs white vinegar

1/2 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/2 lb small macaroni noodles

Cook hamburger and onion until onion is tender, drain grease and add remaining ingredients, minus the noodles. Cook for 50 minutes then add pasta. Cook 10 more minutes until noodles are done.

Tex-Mex Turkey Soup

I know it is almost past soup season, but it was a cold and windy day, so I would thought I would take advantage of that while I had the chance!
I got this recipe off of Allrecipes.com. We love this soup, and make it quite a bit.
Marie

1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey (I just use a pint-size jar of bottled chicken, probably 2 cups)
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro

Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream
Directions
Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Egg Drop Soup

I have made this soup since Joe and I were first married, I don't remember where I got this recipe but my kids love it and it cooks up fast and easy. Make it with Wontons and Sweet and Sour Sauce, or Ham Fried Rice and have yourself a feast!

My three year old wanted me to take the picture in her Cinderella Bowl, you never know it might taste better in there!

By Marie

4 cups chicken broth

1/2 cup sliced carrots

3/4 cup frozen peas

1/2 tsp ginger

2-4 Tlbs cornstarch

1 cup cold water

2 eggs, beaten

Heat chicken broth to boiling. Add Carrots and cook for about 4 minutes.

Add frozen peas and cook about 3 more minutes or less until peas are warm. (To make this even faster, sometimes I will omit the sliced carrots and just add frozen carrot/peas mixture and only cook until they are warm)

Add Ginger.

Mix cornstarch in cold water, then slowly add to boiling broth until you have reach your desired consistency of broth. You may have to add more cornstarch to your cold water mixture if you like thick soup.

Add the beaten eggs to boiling broth, stirring quickly and immediately remove from heat.

Chicken Tortilla Soup

This is really yummy even on a spring day! I've had this recipe for a while and I am not sure where I originally got it. It is a tad rich, but worth the calories. -Melissa

Ingredients:
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese


DIRECTIONS:
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

Chicken Stew over Biscuits - Slow Cooker

By Vera

2 (1 oz.) packets chicken gravy mix
2 cups sliced celery
1 (10 oz.) package frozen sliced carrots
1 (10 oz.) package frozen green peas, thawed
1 teaspoon dried basil
3 cups cubed cooked chicken
Buttermilk biscuits

Combine gravy mix, 2 cups water, celery, carrots, peas, basil, 3/4 teaspoon each of salt, pepper and chicken in slow cooker.

Cover and cook on LOW for 6 to 7 hours. Serve over baked buttermilk biscuits.

Serves 4 to 6.

TIP: If you like thick stew, mix 2 tablespoons cornstarch with 1/3 cup water and stir into chicken mixture. Cook an additional 30 minutes to thicken.

Broccoli-Cheese Soup - Slow Cooker

By Vera

1 (16 oz.) package frozen chopped broccoli, thawed
1 (12 oz.) package cubed Velveeta cheese
1 (2 oz.) packet white sauce mix
1 (1 oz.) packet vegetable soup mix
1 (12 oz.) can evaporated milk
1 (14 oz.) can chicken broth

Combine all ingredients plus 2 cups water in large sprayed slow cooker and stir well.
Cover and cook on LOW for 6 to 7 hour or on HIGH fro 3 /12 to 4 hours.
Stir before serving
Serves 4 to 6.

Cheesy Potato Soup (in Slow Cooker)

By Vera
I found a book of 365 Easy Slow Cooker Recipes for $4.00 a couple weeks ago, so I will be posting from that book on occasion!

6 medium potatoes
1 onion, very finely chopped
2 (14 oz.) cans chicken broth
1/2 teaspoon pepper
1 (8 oz.) package shredded American cheese
1 cup half-and-half cream

Combine potatoes, onion, chicken broth and pepper in slow cooker.
Cover and cook on low for 8-10 hours. Mash potatoes in slow cooker
About 1 hour before serving, stir in cheese and cream and cook an additional 1 hour.
Serves 4-6.

White Bean Chicken Tomatillo Chili

by Marie
It is almost out of soup season but we have all been sick so soup sounded good tonight and this one is one of our favorites so I thought I would share.
1 onion, chopped
2 cloves, garlic, minced
2 1/2 cups chicken broth
1 lg can (28 oz) tomatillos, drained (You can find these in the Mexican food isle in most grocery stores, with the canned chilies)
1 lg can (28 oz) dices tomatoes
1 (7 oz) can diced green chilies
3/4 tsp dried oregano
3/4 tsp ground coriander seed
1/2 tsp cumin
1 (15 oz) can white beans
1 can corn, drained or fresh or frozen corn
2 cups diced cooked chicken
salt and pepper to taste
Cook onion and garlic in a little olive oil or cooking spray until onion is soft. Add broth, tomatillos (break up the tomatillos in the pan with a spoon), tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken and beans, simmer for five minutes. Season with salt and pepper to taste.
Serve with sour cream, shredded cheese and tortilla chips.
This recipe is very versatile. You can add more or less of the ingredients to suite your taste. For busy nights, I will add to a crock pot after adding the corn, chicken and beans to keep warm until dinner time.