Easy 5-Ingredient Tomato & Basil Blender Soup

Easy 5-Ingredient Tomato & Basil Blender Soup

INGREDIENTS

·         8–10 tomatoes, halved

·         2 medium onions, quartered

·         4 cloves garlic

·         2 Tbsp olive oil

·         ⅓ cup sliced fresh basil

·         salt and pepper, to taste

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INSTRUCTIONS

1.    Place halved tomatoes, quartered onions, and garlic cloves into a large bowl.

2.    Add oil and season well with salt and pepper. Stir well to coat.

3.    Pour the vegetables onto a baking tray and roast at 400 degrees for 30 minutes.

4.    Remove tray from oven let cool for 5 minutes.

5.    Place roasted vegetables in a blender along with sliced basil and blend until smooth.

6.    Add salt and pepper as necessary.

7.    Heat soup on the stove, if necessary.

8.    Serve!

9.    Serving Size: 1 cup 

Green Chile Chicken Stew

Green Chile Chicken Stew

PREP TIME20 minutes

COOK TIME20 minutes

TOTAL TIME40 minutes

Ingredients

• 1 tablespoon neutral oil
• 1/2 yellow onion, peeled and diced
• 3 cloves garlic, peeled and minced
• 3 cups chicken broth
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 large Russet potato, peeled and chopped
• 1/2 cup (8 ounces) diced fire-roasted Hatch green chiles*
• 1 large chicken breast
• 1/2 cup frozen corn kernels
• fresh cilantro, for serving
• fresh lime wedges, optional, for serving

Instructions

In a small 3-quart soup pot, heat the oil over medium-high heat.

Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.

Next, stir in the minced garlic and cook for 30 seconds.

Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.

Add the chicken breast (whole), cover and let cook until it's done, about 15 minutes. Remove the chicken to a cutting board, and use two forks to shred the meat. Add it back to the pot.

Stir in the frozen corn and let everything cook on a gentle simmer for about 5 more minutes.

Divide between two soup bowls, and serve garnished with fresh cilantro and lime wedges.

Notes

*The chiles should already be cleaned, peeled and diced here.  If you're not using fresh chiles, use two 4-ounce cans of fire-roasted diced green chiles.

Easy Cheeseburger Soup

Easy Cheeseburger Soup

• 1 pound ground beef, browned and drained of excess fat
• ¾ cup onion, diced
• ¾ cup carrots, shredded
• ¾ cup celery, diced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup flour
• 2 cups of Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. In a large Dutch oven, melt 1 Tbsp butter.
2. Add onion, carrot and celery and sauté until tender. Add basil and parsley and sauté for 30 seconds.
3. Add the chicken broth and potatoes; cover and bring to a boil.
4. Reduce heat and simmer for 10-12 minutes or until the potatoes are fork tender.
5. Meanwhile, in a small skillet, melt the remaining butter and add the flour.
6. Cook for 3 minutes or until a bubbly paste forms.
7. Add to the soup and bring back to a boil. Boil for 2 minutes.
8. Reduce heat to low and stir in the cheeses, milk, salt and pepper. Stir until cheese melts.
9. Top with extra shredded cheese before serving.

Baked Potato Soup

 Easy Homemade Baked Potato Soup

Ingredients:
4 cups of whole milk
4 cups of chicken broth/stock
1 large onion, diced finely
1 package of bacon, fried and chopped, save bacon grease
1 teaspoon of black pepper
1 teaspoon of salt
3/4 cup of butter
3/4 cup of flour
3 garlic cloves, minced
3 lbs of potatoes, scrubbed clean, skins on
8oz bag/block of shredded cheddar cheese
2 stalks of celery, diced
Sour Cream
Green Onions

Directions:
-Bake your potatoes until they are soft, just as if you were making a baked potato. I did mine in the microwave. (Don’t forget to pierce them so they don’t explode) Set them aside to cool so you can peel them.
-Cook your bacon in a large pan, remove grease except for 2-3 tablespoons, on low/med heat.
-Saute your onions in the bacon grease until they become translucent, add in the garlic. celery, salt, and pepper.
-Pour in your chicken stock and bring to a low boil. Stir frequently.
-Pour in 3 cups of milk, stir.
-In a separate sauce pan, melt the butter, add in the flour while whisking to make a roux. Let this cook for a min or so, do not let it burn.
-Whisk in 1 cup of the milk to the sauce pan, don’t stop whisking or it will be lumpy. You are making the thickening agent to the soup. Once this has thickened, pour into large soup pot while whisking in the soup pot.
-In a separate bowl, peel the skins off of your potatoes. Cube your potatoes throw them into the soup pot.
– Once that comes together, pour in the entire 8oz bag of cheese.
-Stir, taste, and add seasoning as needed. I also add in about 1/3 of the chopped, cooked bacon at this point.
-Serve in a bowl with cheese, bacon, green onions, and sour cream.

Albondigas (Meatball) Soup

Albondigas Soup

2 medium eggs 1 teaspoon Garlic Powder 1 ½ cups, chopped Onions 3 cloves of Garlic, minced 2 teaspoons Dried Oregano 1½ teaspoons Ground Coriander 1 teaspoon Ground Cumin 1 teaspoon dried Red Pepper flakes ½ cup Sweet Red Pepper, diced ½ cup Sweet Yellow Pepper, diced 8¼ cups low fat Beef Broth, no salt added

2 cups Whole Plum Tomatoes with juice, no salt added 1 to 2 teaspoons seeded, minced fresh Jalapeño Pepper ½ teaspoon Black Pepper ¼ teaspoon Sea Salt ½ pound Ground Beef, 95% lean ½ pound Ground Pork ¼ cup raw Basmati Rice, white ½ teaspoon salt (optional)

Garnish with:

½ cup chopped scallion plus tops
½ cup Cilantro leaves, fresh
Avocado slices (optional)

1. In an 8-quart soup or saucepan, add the ¼ cup beef broth, the onion, garlic, red and yellow peppers, ground cumin, and sauté stirring frequently, until the onion is golden, about 5 to 7 minutes. (By using the beef broth you have omitted the fat and calories you would have added by using a vegetable oil. I use this method often when sautéing.)

2. Add the remaining beef broth, tomatoes with their juice, dried oregano, 1 teaspoon of the coriander, ½ to 1 teaspoon of the jalapeño pepper, dried red pepper flakes, and ¼ teaspoon of the black pepper. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, partially covered, for 20 minutes.
3. Meanwhile, in a large bowl, combine the beef, pork, rice, egg, sea salt, garlic powder, the remaining ½ teaspoon coriander, ½ to 1 teaspoon jalapeño pepper, and ¼ teaspoon black pepper. Knead the ingredients together with your hands and then beat with a wooden spoon until the mixture is well mixed. Shape the meatballs by scooping up a tablespoon of the mixture and rolling them into balls.
4. Drop the meatballs into the simmering soup and stir gently to separate them. Partially cover and simmer the soup for another 30 minutes, stirring occasionally. There will be a lot of meatballs!
5. Serve soup hot with a garnish of scallions, cilantro leaves and avocado slices, if desired.

Creamless Creamy Tomato Soup

Plain tomato soup can be thin and sharp. Adding cream--the usual stodgy solution--merely dulls it. We wanted to tame the tartness without losing flavor.
If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2.

Serves 6 to 8

1/4 cup extra virgin olive oil , plus more for drizzling
1 medium onion , chopped medium (about 1 cup)
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread , crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
Table salt and ground black pepper

1. Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.

2. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.

Chicken Tortilla Soup

I'm not kidding, this is THE best tortilla soup! YUM!

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa (we like using El Pinto brand salsa, it has GREAT flavor!)
1 c. tortilla chips
½ c. shredded Monterrey Jack cheese
1 avocado

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream."