Tomato Basil Soup with Tortellini

This soup is fast, easy, and of course, delicious!
2 Tblsp butter or margarine
1 medium-size onion, chopped
1 large carrot, peeled and chopped
4 cups regular-strength chicken broth
1 can (15 oz) tomato puree (or sauce)
1 can (15 oz) stewed tomatoes (optional)
3 Tblsp dry basil leaves or 1/3 cup chopped fresh basil
3/4 tsp sugar (this is to taste)
pepper
4-6 oz cheese tortellini (the frozen is better than the boxed)

In a 3 to 4 quart pan, melt butter over medium low heat. Add onion and carrot and cook, stirring occasionally, until both the onion and the carrot are sweet tasting and tender when pierced, about 30 minutes. Stir broth, tomato puree, stewed tomatoes, basil, sugar, and pepper into pan. Bring to a boil. Cover and simmer to blend flavors, about 15 minutes. Meanwhile, cook tortellini according to package directions in separate pan. With a slotted spoon, scoop vegetables and a little of the broth into a food processor, whirl until smoothly pureed. Pour vegetable mixture back into pan. Drain tortellini and add to soup. Heat till soup is steaming.

Roasted Garlic Soup with Parmesan Cheese

This soup will surpise you with it's pleasant and mild flavor, and it exceeded my expectations so much so, that yes, I would make it again. Try it and see.

Ingredients:

26 garlic cloves (unpeeled)

2 tablespoons (1/4 stick) butter

2 1/4 cups sliced onions

1 1/2 teaspoons chopped fresh thyme

18 garlic cloves, peeled

3 1/2 cups chicken stock or canned low-salt chicken broth

1/2 cup whipping cream

1/2 cup finely grated Parmesan cheese (about 2 ounces)

Preparation:

Preheat oven to 350 F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 min. Cool. Squeeze garlic between fingertips to release cloves. Transfer to small bowl. Melt butter in heavy saucepan over medium-high heat. Add onion and thyme and cook until onions are translucent, about 6 min. Add roasted garlic and 18 raw garlic cloves and cook 3 min. Add chicken stock; cover and simmer until garlic is very tender, about 2 min. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.) Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Wisconsin Cauliflower Soup

Seriously better than Zuppa's Wisconsin Cauliflower Soup!

2 Tbs. butter/Marg
1 Med Onion chopped (I use 1/2 an onion)
¼ c flour
½ tsp salt
2 cups crème or 1 cup crème 1 cup milk
1 can chicken broth (13-14 oz)
1 head of cauliflower, cut into 1 inch pieces
1 tsp mustard
2-3 cups of sharp cheddar cheese, grated
1/3 cup pepper jack cheese, grated (Not too heavy on the pepper jack...)

In 4 qt. saucepan melt butter over medium heat. Add onion ad cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt. Cook 2 minutes stirring frequently. Gradually stir in crème, chicken broth, and 1 ½ cups water. Add cauliflower and heat to boiling over high heat. Reduce heat to low. Cover and simmer until cauliflower is tender, about 10 minutes. In a blender, blend cauliflower mixture at low speed at small batches until very smooth. Return cauliflower mixture to saucepan. Heat over medium heat until hot, stirring occasionally. Remove saucepan from heat. Stir in mustard and chesses until melted and smooth. If you reheat this soup later, do not let it boil or the cheese may get stringy.

Chili

Everyone here seems to love soups. I like my soups nice and chunky that's why I love chili. Here's a family recipe that is delicious for a cold winter day.

In a large pot, brown:

• 1 lb. lean ground beef
• 1/2 a chopped onion
• 1 clove of garlic (minced)
• 2 Tbsp. oil

Add:

• 1 28 oz. can of pureed tomatoes
• 1 10 oz. can of Rotel diced tomatoes and green chilies
• 1 16 oz. can of pinto beans
• 1 16 oz. can of ranch style or chili beans
• 1/2 can water (8 oz.)
• 1 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/2 tsp. oregano
• 2 Tbsp. chili powder
• 1/2 tsp. black pepper
• 1/4 tsp. garlic powder
• 2 tsp. paprika

Let simmer for at least 4 hours. Yummy to serve with corn bread.

Tuscan Sausage and Bean Soup

Ingredients

1-1/4 cups dry Great Northern beans
1-3/4 cups beef broth
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried Italian seasoning, crushed
12 ounces fresh Italian sausage links, cut into 1/2-inch slices
1 medium yellow summer squash or zucchini, sliced (2 cups)
1 14-1/2-ounce can Italian-style tomatoes, cut up
1/3 cup dry red wine or water
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
Grated Parmesan cheese (optional)

Directions
1. Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain.

2. Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2- or 4-quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water. Cook, covered, on low heat setting for 11 to 12 hours or until beans are tender.

3. Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings.

The recipe says to use a Dutch oven, but I just use my crock pot, and cook this soup overnight sometimes longer than the 11-12 hours (I just turn down the heat from Hi to Low when it has reached the 11-12 hours).

I love to make fresh bread with this soup, but a loaf a French bread would be great with it.

Recipe from MSN lifestyle

Black Bean Soup

2 Tablespoons olive oil
2 jalapeño peppers, seeded and chopped
4 garlic cloves, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
3 15-ounce cans black beans
2 Tablespoons ground cumin
1 ½ teaspoons ground coriander
2 tablespoons hot sauce
2 ½ C vegetable stock
1 15-ounce can diced tomatoes

Heat a medium soup pot over medium-high heat. Add olive oil and then add the jalapeños, garlic, and onions. Cook 3-4 minutes, until onions are soft, then add bell peppers. Drain and rinse 2 of the cans of black beans and add to pot. Drain and rinse the remaining can and add half the beans to the pot. Return the other half to the can and mash up with a fork, then add to the pot. Season with cumin, coriander, hot sauce, and salt & pepper. Add the stock and tomatoes to the soup and bring to a light boil. Reduce heat and simmer for 15 minutes over low heat.

Garnish with sour cream, grated cheese, crushed tortilla chips, or fresh cilantro. Serve with quesadilla wedges.

*This soup will be pretty thick. If you like it thinner, add more stock, up to 4 cups.

(Adopted from Rachel Ray: 365 No Repeats)

Tortellini Soup

This soup is really easy, delicious and healthy!

Ingredients:
● 2 tbsp. dried crushed basil
● 2 tsp. cooking oil
● 2 garlic cloves, minced
● 4 cups chicken or beef broth
● 1 cup beef, chicken or cheese tortellini
● 1/8 tsp. pepper
● 1/2 tsp. salt
● 1 cup chopped, peeled tomatoes (can use canned)
● 1 can french cut green beans
● 1 cup carrots, sliced


Directions:
In a medium saucepan, cook basil and garlic in hot oil about 1 minute. Add broth, tortellini, carrots, salt, and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Add tomatoes and green beans. Return to boil; reduce heat. Cover and simmer 10 to 15 more minutes or until tortellini are done and vegetables are tender.