Tomato Cream Soup

As I mentioned last week, my family has been hit hard with sickness.  My kids had it, my husband had it, and after 2 weeks, I still have it!  I have had enough of this little bug and can't wait to kick it!  On the day that my husband was at his worst, I knew that the only thing that he would be able to handle for dinner, would be a nice hot bowl of soup.  But since I was still not feeling fabulous, I wanted something easy and fast.  This recipe fit the bill for all of those things.  I whipped it up in a matter of minutes and served along side a hot grilled cheese sandwich, it was the perfect meal for all of us sickies around here!  My husband especially liked this soup.  You can never have too many soups in your file and one that is as easy and painless as this, is even better!  

Tomato Cream Soup

2 cups milk

1 can (14.5 ounce) diced tomatoes, undrained

1 package (8 ounce) cream cheese, softened (I used light with stellar results)

1/4 cup coarsely chopped fresh basil

1/2 teaspoon salt

1/8 teaspoon pepper

Place all ingredients in a blender.  Cover and process until smooth.  Transfer to a large saucepan and heat through.  Serve warm. 

Recipe Source:  Taste of Home

I am linking up at these great parties!

Gnocchi Chicken Minestrone

I, my friends, am just hours away from leaving this sunny place I live in, to head to yet another sunny place, that is Southern California!  We are taking our kids on a last minute surprise trip to Disneyland and I could not be more excited!  Mostly I can't wait to see their sweet faces tomorrow morning when they realize where we are and what we are doing!  If this trip had not been planned last minute, I never would have been able to keep it from them!  I have just about spilled the beans a dozen or more times!  Speaking of beans, I have a tasty soup to share with you today, chalk full of hearty and healthy things like beans, peppers, zucchini, chicken breasts, peas, and potato gnocchi.  In case you are not privy as to where in the grocery store gnocchi is found, as I was not, you can find look for it in the pasta or frozen foods section.  So for those of you who are not leaving one sunny place for another, and are still stuck behind closed doors because of freezing temperatures and/or inches of snow, (I'm talking to you my hometown folks in good old Pocatello, Idaho), then this soup is for you!  Served up with some Parmesan bread sticks, this is the perfect cold-weather, comfort meal.  

PS...I have heard so much about the fantastic food at Disneyland, and even though I have been there more than half a dozen times, I have yet to discover any of these culinary treasures.  Does anyone have any recommendations for must-eat meals or restaurants in Disneyland?!  Please let me in on any secrets you might have!!  Thanks a million!  

Gnocchi Chicken Minestrone

1-1/4 pounds chicken tenderloins or breasts, cut into 1/2 inch pieces

3/4 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons olive oil, divided

1 small green pepper

1 small red pepper

1 small yellow pepper

1 medium zucchini, finely chopped

1/3 cup chopped red onions

1/3 cup chopped prosciutto or deli ham

4 garlic cloves, minced

2 cans (14.5 ounce each) chicken broth

1 can (14.5 ounce) Italian diced tomatoes, undrained

3.4 cup canned white or kidney or cannellini beans, rinsed and drained

1/2 cup frozen peas

3 Tablespoons tomato paste

1 package (16 ounce) potato gnocchi

1/2 cup shredded Asiago or Italian blend cheese

8 fresh basil leaves, thinly sliced

Sprinkle chicken with oregano, salt and pepper.  In a skillet, saute chicken in 1 Tablespoon oil until no longer pink.  Remove from pan and set aside.  In the same pan, cook the peppers, zucchini and onion in remaining oil until tender.  Add prosciutto and garlic, and cook 1 minute longer.  Transfer vegetables to a soup pot.  Add the broth, tomatoes, beans, peas and tomato paste and chicken.  Bring to a boil. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.  

Meanwhile, cook gnocchi according to package directions.  Drain and stir into soup.  Garnish each serving with cheese and basil.  

Recipe Source:  Adapted from Taste of Home

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Chicken Stew with Balsamic Roasted Vegetables

We had another dip in temperature to the 50's this past week.  I know some people here in the Phoenix valley think that is just way too cold and are about sick of this chillier weather that we have been having this winter.  I, however, could not love it more!  Every time I check the 7 day forecast on my phone and see that it is still in the 60's, my heart does a tiny leap of happiness.  I am not ready for the rise in temps that will be coming to us in the next few months.  I shouldn't be living in fear of the heat, but I do.  Anyhow, if it is in the 50's, I will undoubtedly be making soup (I'm sure there are many of you in much colder climates rolling your eyes right now that I am calling the 50's soup/winter weather... sorry).  This was the soup of choice this past week and it was incredibly delicious.  It was hearty, filling and so so flavorful.  This was my first foray into the world of stew preparation (unless you count heating up a can of Campbell's beef stew...which I used to do...a whole lot), and it turned out wonderfully!  It was also the first time I have had a stew that didn't have beef in it, and the change was really nice.  

This soup might seem like a big task because of the vegetable roasting step, however, I made this in the afternoon while my little girl napped, and then I just put it in the fridge until dinner time.  I pulled it out, heated on medium-high for about 10 minutes and it was good to go and so perfect... until we were interrupted by a realtor at our door asking if he could show our for-sale home to some clients.  I had to pull my kid's bowls out from under them and dump it back in the soup pot.  But again, 30 minutes later, when I had to heat it for the 3rd time, it was still perfect!  So this definitely falls in the make-ahead category.  This is totally going into our tried-and-true soup folder.  It is a perfect dinner for a cold night!

Chicken Stew with Balsamic Roasted Vegetables

*Though the recipe says to use 3 chicken breasts and 3 thighs, feel free to use whatever chicken you have on hand or feel like using.  The original recipe called for 6 breasts, but recommended using 1/2 and 1/2 to make it more economical.  I love thighs so that is what I went for and I loved that each bite was a little bit different.  If you want to use all thighs, or all breasts, go for it...I think it would be great any way.

4 cups unpeeled, cubed red potatoes (3/4-inch cubes)

2 cups whole baby carrots

1 cup coarsely chopped red onion

2 Tablespoon balsamic vinegar

1 Tablespoon Olive Oil

1 teaspoon minced garlic

1-1/2 teaspoon dried thyme, divided

1-1/2 teaspoon dried rosemary, divided

1 teaspoon dried tarragon

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup sliced fresh green beans

3 boneless skinless chicken breasts (1 pound), cut into 1 inch cubes

3 boneless skinless chicken thighs (1 pound), cut into 1 inch cubes

3-1/2 to 4 cups reduced-sodium chicken broth, divided

2 Tablespoon cornstarch

Preheat oven to 425 degrees.  Spray a large roasting pan with cooking spray.  Add potatoes, carrots, onion, vinegar, oil, garlic, 1 teaspoon thyme, 1 teaspoon rosemary, tarragon, salt and pepper.  Mix well.  Roast, uncovered for 15 minutes. Stir vegetables and roast for another 15 minutes.  Add green beans, and roast for 10 more minutes.  

Meanwhile, pour 1/2 cup chicken broth into a large soup pot.  Add remaining 1/2 teaspoon thyme and 1/2 teaspoon rosemary.  Bring to a boil.  Add chicken pieces and reduce heat to medium-high.  Cook uncovered, until chicken is cooked through, about 12 minutes.  Add roasted vegetables to chicken and broth.  Stir in 2-1/2 to 3 cups chicken broth (depending on how much liquid you want.  I will add more broth next time to make it soupier).  In a small bowl, combine cornstarch with 1/2 cup broth and stir until lump free.  Add cornstarch mixture to chicken and vegetables.  Cook until stew is bubbly and has thickened, about 3 minutes.  

Recipe Source:  Adapted from Taste of Home

I am linking this tasty soup up to these link parties!

Cheese & Corn Chowder

I am so excited to share this, my favorite soup of all time, with you!  There isn't really much I can say about it, except that it is amazing!  The first time I made this soup nearly two years ago, I said to Jason that we had just consumed heaven in a bowl.  Big words, for just a small bowl of soup...but it really was that good.  I have made it countless times since then, and it has been every bit as good, each and every time.  Lucky for me, my family loves this just as much as I do and not a complaint is muttered, whenever it is on the menu.  I hope you love it as much as we do!

Cheese and Corn Chowder

Makes 12 cups

5 strips of bacon, diced

2 cups onion, chopped

1 cup celery, chopped

1/4 cup flour

1 teaspoon thyme

1 teaspoon kosher salt

1/4 teaspoon turmeric

a pinch of cayenne pepper

6 cups chicken broth

3 medium potatoes, peeled and diced (I have left mine unpeeled many times)

1 cup diced or cubed, cooked ham (optional...but highly, highly recommended!)

4-5 cups frozen corn

1 cup heavy cream (I have used half-and-half with good results; it is just much less creamy)

1 cup shredded cheddar cheese

2 ounces cream cheese

Saute bacon in a skillet.  Once it is crispy, transfer it to the pot that the soup will eventually be housed in.  Now saute the celery and onion in the bacon grease, adding the spices.  Once the vegetables are soft, add the flour, coating the veggies.  Stir and cook for about a minute.  Slowly add the chicken broth, stirring to combine.  Add the potatoes and corn and bring to a boil simmering about 10-12 minutes, or until the potatoes are tender.  Stir in cream, cheddar cheese, and cream cheese.  Simmer just until the cheese melts.

Recipe Source:  Slightly adapted from Simply Yum

I shared this tasty recipe at these blogs:

Inside BruCrew Life

Pint-Sized Baker

Lil Luna

Buns in My Oven

Somewhat Simple

Sweet Bella Roos

Taste and Tell

The Country Cook

Tater Tots & Jello

Foodie Friends Friday

Tidy Mom

The Best Blog Recipes

Whipperberry

What's Cooking With Ruthie

Or So She Says

I Heart Nap Time

Jam Hands

Inside BruCrew Life

Taco Soup

Three months ago, I would have done just about anything for "soup weather."  After enduring nearly 5 grueling months of triple digit temperatures, October hit and I was more than ready for it to dip low enough to wear sweater boots, jackets, and gloves, to warm up with a nice bowl of hot soup, and to cuddle up on the couch with a blanket and glass of hot cocoa.  Unfortunately that isn't how it works in the Phoenix valley...Halloween is usually too warm to wear a costume, we go to the park on Thanksgiving, and I'm running my air conditioner until December!  This week though, the valley has been hit with the coldest temperatures it has seen in 25 years and I am here with 2 kids who each only own one light jacket!  You would think growing up in Utah and Idaho, and enduring negative temperatures during this last Christmas season, I would be immune to these just-above-freezing-temperatures, but I am not.  I am freezing my butt off and cannot wait until it gets back up to the 70's this weekend!  This is about as "soup weather" as we get in this part of the world.  So while we are freezing, I am taking full advantage and making bowls and bowls of soup this week!  Chances are, you are in a much colder part of the world than I am, in which case I strongly recommend this hearty and delicious taco soup.   Using an old recipe given to me by a friend several years ago, and an easy recipe for homemade taco seasoning, I came up with this version and all in my family were quite pleased.   It has just enough spice for my taste, and served with the most delicious corn bread muffins of all time (recipe coming later this week), it is an easy and filling weeknight dinner.  The recipe makes about 10 1/2 cups, so if you have a small group to feed, you might consider halving the recipe.  Also, if made exactly the way the recipe reads, it only has about 175 calories per 1 cup serving!  That leaves you some wiggle room to add on some shredded cheese, sliced avocado, and sour cream...and 2...or 3...or 4 of those delightful cornbread muffins!  Here's the recipe:

Taco Soup

1 pound lean ground beef or turkey

1/2 cup chopped onion

3 cups water

2 undrained 14-16 ounce cans diced tomatoes

2 undrained 14-16 ounce cans dark red kidney beans

1 drained 14-16 ounce can corn

1 Tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Brown ground beef/turkey and onion in a skillet.  Drain fat and transfer to a large pot.  Add in all of the other ingredients and stir to combine.  Bring to a boil over high heat.  Once boiling, turn down the heat and simmer for 30 minutes.  Serve with shredded cheese, sliced avocados, and sour cream if desired.

*Note:  If you prefer, you can use a packet of taco seasoning in place of all the spices.

Recipe Source:  The Unsophisticated Kitchen with help from this recipe for homemade taco seasoning. 

I joined the linky party at:

Whipperberry
Tidy Mom
The Country Cook
Foodie Friends Friday
Tater Tots & Jello
Six Sister's Stuff
I Heart Nap Time
Chef in Training