Cream of Tomato Soup

When I was growing up, it seemed like grocery shopping night was the soup and sandwich night.  There is something wonderfully homey and comforting about a warm bowl of tomato soup and a perfectly toasted grilled cheese.  I loved it when I was a kid and my family loves it today.  Except, I no longer open a can of tomato soup.  I  created this recipe for tomato soup and it is the new favorite.



Dawn's Cream of Tomato Soup

2 (14-ounce) can whole tomatoes
½  cup extra virgin olive oil
Salt and freshly ground black pepper
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
2 cups chicken broth
4 tablespoons butter
1 cup tomato sauce
1 1/2 cups heavy cream

Preheat oven to 450 degrees F.

Strain the canned tomatoes, reserving the juices, and spread onto a cookie sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast for about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium heat. Add the carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted canned tomatoes, reserved tomato juices, chicken broth, and butter. Simmer until vegetables are very tender, about 15 to 20 minutes.  Puree with a hand-held immersion blender  or in small batches in a blender until smooth.  Strain mixture (if you want to) and return to pan, add cream.  Taste and adjust salt and pepper as needed.

Serve with grilled cheese sandwich.

Broccoli Cheddar Soup

Each week I receive a delivery of organic produce from Door to Door Organics KC. It is great, on Sunday, I receive an email telling me what will be in my order. On Friday, my order arrives. For the past two weeks, broccoli was included. So, I found a couple of recipes for Broccoli Cheddar Soup, tried them out and here is the best of the two. It is actually, a combination of several recipes. My whole family loved it. I doubled the recipe and only had one bowl left for lunch the next day. I served the soup with a loaf of crusty french bread - we love to dip our bread in our soup.

Broccoli Cheddar Soup

1 tablespoon butter, melted
1/2 medium onion, finely chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, chopped
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. Put small batches in the blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Chicken Enchilada Soup

I love a great bowl of soup. I haven't felt well for a few days and soup sounded especially appealing. This is an easy recipe I created and my family loves it. The good news is I can throw it together in less than one hour. I garnish this soup with chips and cheese, but for a new twist on grilled cheese and soup, serve this with a cheese quesadilla.

Chicken Enchilada Soup

1 Store-bought Rotisserie Chicken
1 Large Onion – quartered
48 oz. can Chicken Broth
8 Cups water
2 cans Whole Green chiles, coarsely chopped
1 28 oz. can Green Enchilada Sauce, Mild
2 cups Minute Rice
2 14.5 oz. cans Diced Tomatoes (I like Red Gold)

Remove meat from chicken. Place chicken bones and skin, onion, water, and broth in large Dutch oven pan. Bring to a boil and simmer for 30 minutes. In the meantime, dice chicken. Strain broth to remove bones. Return broth to Dutch oven. Add green chiles, diced tomatoes and juice, enchilada sauce, chicken and rice. Place lid on Dutch oven, bring to a boil and simmer for about 5 minutes.

Serve with grated cheese, and tortilla chips.

Baked Potato Soup

It is cool outside and the leaves are falling from the trees. I can think of nothing better than a big bowl of piping hot soup. Baked Potato Soup is a favorite in our house and is pretty much a staple on "snow days." Even my meat and potatoes husband goes back for seconds!


Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.