Paula Deen (Easy) Crock Pot Potato Soup. It was rainy and cold here in East Tennessee this past weekend. All day Saturday we were bundled up, out and about at t-ball games, among other things, and all I wanted to do was go home, cuddle up by the fire and eat a warm bowl of soup. It was just that kind of day. I had seen this Crock Pot Potato Soup recipe floating around Pinterest and I finally had the chance to try it out. It would be perfect for an indoor game watching party and it is SO easy to make! Recipe Courtesy of Laura Browe at Twirl Ingredients: 1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style) 2 (14 oz.) cans chicken broth 1 (10.75 oz.) can cream of chicken soup 1/2c chopped onion 1/3 tsp. ground black pepper 1 (8oz) package cream cheese (softened) Garnish: minced green onion Directions: 1. 2. 3. 4. I actually used 1 tbsp. of onion powder instead of the chopped onion (because I am too lazy to chop onions).
What about you? Go here for more ways to make your game day parties a hit! Tomato, Basil, and Cheddar Soup | More Fruit Please. It’s funny to think that as little as two years ago, I didn’t like tomato soup. I don’t know where this dislike stemmed from since I’m pretty sure I never even attempted to try tomato soup growing up and give it a fair chance. What’s kind of cool and weird at the same time, is that with the help of this blog, my very first experience with tomato soup is even documented . While I might still have been on the fence about tomato soup after my first tasting, I can tell you, I’m a full-fledged lover now! Of course I’m partial to enjoying it with a grilled cheese sandwich to dunk in it.
While I eat just about any variety of tomato soup now, my absolute favorite is Au Bon Pain’s Tomato Cheddar soup . The soups were on a rotating schedule, so the Tomato and Cheddar soup usually only made an appearance once a week. Er… but back to the tomato soup now. Tomato, Basil, and Cheddar Soup Makes 6 servings Directions: Over medium heat, add the olive oil to a large pot. Like this: Like Loading... Henri’s French Onion Soup. I don’t know who Henri is, but I would like to kiss this man. Since going vegetarian (ahem, pescetarian), I realized that enjoying the things that I used to like, i.e. French onion soup, usually contains things like beef or chicken stock. I was totally disappointed and was hoping to find another substitute for a soup base. I thought about experimenting with vegetable stock, but, to be honest, the dark, rustic taste of French onion would (I thought) be severely compromised by the addition of a vegetable base.
And, then, I found Henri. Henri’s French Onion Soup Serves 6. Melt butter in a large Dutch oven or soup pot over medium heat.Add the onions, 1/2 teaspoon salt, and sugar. Creamy Broccoli Cheddar Soup. Creamy Broccoli Cheddar Soup I hope you all had a happy, joyful holiday rich with good food and the company of loved family and friends! I certainly had a special Christmas spending it with my in-laws, cozying up to cups of hot cocoa, making hundreds of homemade ravioli, and spending quiet quality time telling new and old stories. Though my own parents were in my thoughts, it was a treat to be with my husband’s family and I’m looking forward to seeing all of my family again in the coming year.
Now, onto to the soup: After a rushed day of traveling back home yesterday, a pot of this comforting, warm broccoli cheddar soup is just what we needed to relax. It’s so simple to whip up, and as you can imagine needs only a handful of basic ingredients. This stuff is seriously lick-the-bowl good with a hunk of crusty bread! Here’s how it’s done… After cooking chopped onions in a bit of butter (is there any better aroma?) Print Save Yield: Makes approximately 5 servings (1 1/2 cups per serving) Enjoy! Recipe: Tomato Basil Parmesan Soup. Saturday was a snowy, icy, and cold day so therefore a perfect day to try out a soup recipe that I've been dying to make for myself.
This recipe is from my new favorite cooking website 365 Days of Slow Cooking and it was absolutely delicious paired with freshly-made whole wheat bread from Harris Teeter. Ingredients 2 (14 oz) cans diced tomatoes, with juice 1 cup finely diced celery 1 cup finely diced carrots 1 cup finely diced onions 1 tsp dried oregano or 1 T fresh oregano 1 T dried basil or 1/4 cup fresh basil 4 cups chicken broth ½ bay leaf ½ cup flour 1 cup Parmesan cheese ½ cup butter 2 cups half and half, warmed (I would go with only a cup and a half though) 1 tsp salt ¼ tsp black pepper Directions 1. 2. 3. 4.
Peas and Crayons: Waiter? There are balls in my soup. I'm still tallying up the winner from yesterday's shenanigans but had to sneak this amazingness into your life ay-sapp [that's ASAP if you don't speak crazy] I'll try to write up the recipe for the soup next week. Scratch that -- I *will* write it up for you next week. Promise.Until then, all you'll need is a bowl of creamy tomato soup and some balls. Creamy Tomato Soup with Baked Mozzarella Balls-aka cheese ball soup- ingredients 1 steaming hot bowl of tomato soup [scroll down for recipe!] Advance prep: The first order of business is to cube/ball your mozzarella into one-inch cubes.
Get Cooking! [This post] has details and photos of the process if ya need em! So... To. Creamy Tomato Soup Makes 2 medium bowls or one giant bowl =) 1/2 of a 14.5oz can of tomato sauce [pureed tomatoes] 1/2 of a 15oz can of low-sodium fire roasted tomatoes 1/2 an onion, diced [approx 1.5 cups] 1/2 cup vegetable broth 2 Tbsp grape seed or olive oil 1 large clove of garlic, smashed and minced 5 baby carrots, chopped.