Basil Tomato Vegetable Soup

from Favorites, a collection of favorite Ivory family recipes

5 strips of bacon, diced
1 rib celery
1/2 cup chopped onion
1 carrot, peeled and diced
1 red pepper, seeded and diced
6 fresh basil leaves, chopped (divided)
2 cloves
1 (28 ounce) can chopped tomatoes
2 chicken bullion cubes
1 cup half n half

In a large soup pot, cook bacon. Drain all but 1 tablespoon drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes more. Add tomatoes and simmer over medium heat for 5 minutes. Add bullion cubes and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes.

Tortellini Soup

From Jenny Kusgen. This is one of my most favorite soups - I love all the fresh vegetables.

3 cups water
3 14oz. cans chicken broth
2 yellow squash, chopped
1 green pepper, chopped
1 pkg tortellini
3 carrots chopped
1 yellow onion, chopped
½ tsp. salt
½ tsp. garlic salt
2 cups chicken, cubed
2 cups fresh spinach
2 Tblsp Basil (I don't add this much.)

Start with water and chicken broth. Bring to boil. Add veggies: squash, pepper, onion, carrots. Until vegetables are cooked. Add pasta, cook about 5 minutes. Add chicken and spinach…ready to eat!

Roasted-Tomato Soup with Parmesan Wafers

Gourmet | September 2003

Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.

Active time: 20 min Start to finish: 1 3/4 hr

Active Time: 20 min
Total Time: 1 3/4 hr

4 lb tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 teaspoon dried oregano, crumbled
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream

Accompaniment: parmesan wafers
Garnish: fresh oregano sprigs

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup among 8 bowls and float 1 wafer in center of each.

Creamy Tomato Soup

Creamy Tomato Soup with Asiago Croutons

From the Panera Bread Kitchen
Serves 6

5 tablespoons butter
1/2 cup chopped onion
4 tablespoons flour
4 cups milk
1/2 bay leaf
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3 cups tomatoes, chopped (fresh or canned)

Adding baking soda to the tomatoes keeps the milk from curdling1 Loaf of Asiago Bread(sliced Thick)

Melt the Butter in a soup pot.Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.Stir the baking soda into the tomatoes.Add the tomatoes to the milk, and bring just to a simmer.Remove from the heat and put through a strainer.Taste and correct seasonings.Reheat before serving. Top with Asiago Croutons- The More the Better!

Make croutons for the top of the soup by cubing Panera Bread Asiago Loaf into 3/4-inch thick slices.Butter both sides of those slices, then cut the slices into bite-size cubes.Bake the bread in a 425 degree oven for 15 minutes or until crispy.

Baked Potato Soup

Baked Potato Soup

12 slices bacon
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed (when I am feeling crazy, I leave the skins on)
1 1/4 cups shredded cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
1. Place bacon in large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.

White Chicken Chili

(from Cheryl Furnell)
2 cans white chicken chunks
32 oz. Picante sauce
32-40 oz. Chicken broth
2 cans Northern White Beans washed
1 tsp. Cumin
1 tsp. Garlic
Mix all ingredients, bring to boil, simmer 20 minutes.

Tortellini Soup

from Laura Skinner
6 ½ cups water
3 cans chicken broth (45 oz.)
1 can cream of chicken
2 cups chicken- cooked and cubed
2 cloves minced garlic
1 tsp basil
1 tsp oregano
1 box tortellini
Mix and Simmer. Add 4 cups vegetable. Salt and pepper to taste. Add parmesan when served.

Italian Sausage Tortellini Soup

from Jessica Romney
2 T. olive oil
1 C. chopped onion
2 T. minced garlic
2 T. Italian seasoning
8 c. chicken broth
48 oz. can diced tomatoes
4 Italian sausages, mild or hot, out of casings and cooked
10 oz. frozen cheese tortellini
Parmesan cheese for garnish
Saute onions, garlic and Italian seasoning in olive oil for about 5 minutes. Add broth and diced tomatoes. Puree using a blender. Bring to a boil and add sliced sausages. Simmer 10 minutes. Add tortellini and cook for 3 minutes. Serve with freshly grated Parmesan and crusty bread.

Taco Soup from Sarah Clark

1 lb. Hamburger (or chicken)
1 onion
Brown together, drain fat.
2 to 3 cans of beans
1 can stewed tomatoes
1 small can tomato paste
1 can corn (I use frozen corn)
2 cups water
1 pkg. Taco seasonings
Heat until warm (or simmer as long as needed)
Serve with sour cream, cheese, and chips.

Mo's clam chowder

1 cup chopped onion
2 cups diced potatoes
1 cup chopped celery
2 cans chopped clams
1 bottle clam juice
1/4 lb fried bacon
Drain clams, pour juice along with the bottle of juice over the vegetables in a pan. Add just enough water to cover. Simmer until vegetables are done.
Make white sauce.
3/4 cup butter
2/3 cup flour
1-1/2 tsp. salt
1/2 tsp. sugar
1 quart half and half
Add sauce to undrained vegetables. Add clams and bacon. Season and heat to taste. If too thick, add milk.

Jenny’s Chili

Brown together:
2 lbs. Hamburger
½ onion chopped
Add 1 pkg. Williams chili seasoning, simmer.
Add remaining ingredients:
2 cans tomato sauce
2 cans Ranch Style Beans (with juice)
1 TBSP. Worchestchire sauce
1 tsp. Garlic
1 tsp. Salt
1 tsp. Pepper
Let Simmer.