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Simple Homemade Tomato Soup

Simple Homemade Tomato Soup
By pinchofyum.com

Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!

Prep time: 00:10
Cook time: 00:49
Total time: 00:59

Yield: 4 Servings

Ingredients:
4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
1 28-ounce can whole San Marzano tomatoes

Instructions:

Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.

Add the carrots, onion, and garlic to the bacon in the pan; saute for 5-10 minutes until the vegetables are very aromatic and tender.

Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.

For Full Instruction: pinchofyum.com

Rated 4/5 based on 155 Votes

Simple Homemade Tomato Soup

By MasterChef Friday, February 15, 2019

COZY AUTUMN WILD RICE SOUP

COZY AUTUMN WILD RICE SOUP
By gimmesomeoven.com

This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.

Prep time: 01:00
Cook time: 00:15
Total time: 01:15

Yield: 8 Servings

Ingredients:
6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning

Instructions:

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

Cover and set vent to “sealing”. Cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest there for an extra 10 minutes (natural release). Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Remove lid and discard the bay leaf.

Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)

For Full Instruction: gimmesomeoven.com

Rated 5/5 based on 234 Votes

COZY AUTUMN WILD RICE SOUP

By MasterChef Friday, February 15, 2019

ROASTED BUTTERNUT SQUASH SOUP

ROASTED BUTTERNUT SQUASH SOUP
By aheadofthyme.com

I love everything about this time of year! I love the fashion (the scarfs, gloves and hats), I love the outdoors (the red and orange falling leaves and the snow-capped mountains), and I love all the seasonal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rosemary and sage…. Need I say more? If I could give the holidays a “taste”, a spoon of this roasted butternut squash soup would pretty much be that “taste”.

Prep time: 00:15
Cook time: 01:10
Total time: 01:25

Yield: 8 Servings

Ingredients:
1 large butternut squash
2 carrots
3 stalks of celery
1 large onion
5 cloves of garlic
6 sage leaves
6 sprigs of thyme
1 sprig of rosemary
1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)
salt and pepper to taste

Instructions:

Preheat the oven to 350 F.

Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.

Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.

For Full Instruction: aheadofthyme.com

Rated 4.1/5 based on 41 Votes

ROASTED BUTTERNUT SQUASH SOUP

By MasterChef Friday, February 15, 2019

Classic Beef & Tomato Macaroni Soup

Classic Beef & Tomato Macaroni Soup
By thekitchenmagpie.com

This Beef & Tomato Macaroni Soup is one of the best soups you can make, especially for colder weather as it warms you right up. It’s easy to make and a classic from my childhood. I hope you like it!

Prep time: 00:15
Cook time: 08:00
Total time: 08:15

Yield: 8 Servings

Ingredients:
1 pound ground beef
1 cup onion diced
3 cloves garlic minced
6 cups very strong beef broth
1- 28 ounce can Chopped Tomatoes
1- 28 ounce can whole Tomatoes
1/2 cup ketchup
1 1/2 Tbsp Worcestershire sauce
1-2 tablespoons brown sugar to taste if you have a sweeter ketchup you may not need it
1 teaspoon Italian seasoning

Instructions:

In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.

Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours.

When you are ready to serve, either add the dry macaroni and let cook for 20-25 minutes OR add cooked macaroni. Let the macaroni heat through and serve!

For Full Instruction: thekitchenmagpie.com/classic-beef-tomato-macaroni-soup/

Rated 4.9/5 based on 24 Votes

Classic Beef & Tomato Macaroni Soup

By MasterChef Monday, February 11, 2019

Slow Cooker Chicken Pot Pie Soup

Chicken Pot Pie Soup - Slow Cooker
By pinchofyum.com

Slow Cooker Chicken Pot Pie Soup – low maintenance creamy winter comfort food, made from scratch!

Prep time: 00:10
Cook time: 04:00
Total time: 04:10

Yield: 6 Servings

Ingredients:
2 boneless skinless chicken breasts
salt and pepper
half an onion, diced
2-3 cloves garlic, minced
a sprig of fresh rosemary (sub a small pinch of dried herbs)
a spring of fresh thyme (sub a small pinch of dried herbs)
32 oz chicken broth
1 large russet potato, peeled and diced
1 package frozen peas and carrots (2-3 cups)
2 tablespoons flour

Instructions:

Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.

Make it Creamy: Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.

Bake the Puff Toppers: Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes).

For Full Instruction: https://pinchofyum.com/slow-cooker-chicken-pot-pie-soup

Rated 4/5 based on 13 Votes

Chicken Pot Pie Soup - Slow Cooker

By MasterChef Monday, February 11, 2019

ITALIAN ORZO SPINACH SOUP

ITALIAN ORZO SPINACH SOUP
By gimmesomeoven.com

This Italian Orzo Spinach Soup recipe is quick and easy to make and so delicious and comforting.

Prep time: 00:05
Cook time: 00:25
Total time: 00:30

Yield: 4-6 Servings

Ingredients:
2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces)
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano

Instructions:

Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed. (Also feel free to add more of the thyme, oregano and rosemary, if you’d like.)

Serve warm, garnished with your desired toppings

For Full Instruction: gimmesomeoven.com/italian-orzo-spinach-soup-recipe/

Rated 4/5 based on 45 Votes

ITALIAN ORZO SPINACH SOUP

By MasterChef Monday, February 11, 2019

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