Return of Cold Weather Comfort Food

I LOVE cold weather, and since it has made its return around here, I decided to embrace it by making this fabulous soup that comes from 365crockpot. I also saw it on Sister's Cafe. I really like tomato soup, but this was unlike any I have ever tried. Hesitation set in as I began to make this, but in the end, even hubby liked it too! Try it, and I think you will like it just as much as we did. I was so excited to make this as I have seen lots of good reviews for it all over the blogosphere. Though I made a few minor changes, you can't go wrong with this recipe. Can't wait to hear back from you once you make this.



Tomato Basil Parmesan Soup:


2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf (I had to leave this out and it worked just fine.)
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups fat free half and half, warmed
1 tsp salt (I also left this out.)
1/2 tsp black pepper

In the slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours.

An hour before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

This recipe will be linked to Mommy's Kitchen for Potluck Sunday.

Sudsy Soup

I found this recipe in the Birmingham News, and made it for my husband and parents earlier today. Everyone loved it, and thought it was blog-worthy.

Beer Cheese Soup:

2 cans condensed cheddar cheese soup
2 soup cans full of evaporated milk or half and half
12 ounces beer
1 pound Cheez Whiz or Velveeta
Dash of cayenne pepper
Dash of white pepper
Worcestershire sauce, to taste

Put soup in heavy-bottom saucepan. Gradually blend in milk or half and half. Blend in beer. Heat over moderate heat until mixture is hot, but not bubbling. Add Cheez Whiz or Velveeta in small amounts until melted, stirring frequently. Add pepper and Worcestershire sauce to taste. Be careful not to let soup boil or get too hot -- it burns easily. Serve immediately.

A Twist on Soup

Soup is not just chicken noodle, tomato and the like. Here is a recipe that makes soup sweet.

Fruit Soup:

1, 12-ounce can frozen orange juice concentrate, thawed
1 1/2 cups sugar
1 cinnamon stick
6 whole cloves
1/4 cup corn starch
2 tablespoons lemon juice
2 sliced fresh strawberries
2 medium bananas, sliced
2 cups halved green grapes

In large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice and set aside. Add sugar, cinnamon stick and cloves to saucepan. Bring to boil. Reduce heat and simmer for five minutes. Combine corn starch and reserved orange juice until smooth. Stir into pan. Bring to boil. Cook and stir for two minutes or until thickened. Remove from heat and stir in lemon juice. Pour into large bowl. Cover and chill. Just before serving, remove spices and stir in fruit.

(*) -- apples work well with this dish as well