Creamy Tomato Basil Soup & Grilled Cheese Sandwiches

A simple, easy dinner was in order this night. Doesn't everyone like tomato soup and grilled cheese?

I have made a tomato soup Roasted Garlic and Herb Focaccia Sticksfrom scratch before, but I wanted to try this one too. After reading some reviews on it, I adapted it to our liking, I also changed the amount it feeds (to 6) there on the site since it figures it all out for you. I used my immersion blender and blended for a good 5 minutes so it was creamy texture. I tried a little in the regular blender, but it still almost blew up (too hot!). I didn't want the half & half to overpower the tomato flavor and beautiful red color, so I only added in a little.

Anyways, I thought this was fabulous! Everyone ate it (well my 7 yr old didn't like the smell of the fresh basil plant, so she was being picky about that). This is a tangy tomato soup, so you could add a little more sugar to cut the acid in it. In fact, I liked this recipe better than the other one I posted about. I picked up an olive loaf of bread and made grilled cheese sandwiches with that. I topped the soup with some broken pieces of Roasted Garlic and Herb Focaccia Sticks.

Creamy Tomato Basil Soup

adapted from allrecipes (go to site to customize serving amounts)

4 fresh roma or on the vine tomatoes - seeded and diced
4 cups tomato juice

2 cloves garlic
14 leaves fresh basil
1/2 cup half & half
1/4 cup butter

pinch of sugar
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 2 hours. Puree (I used my immersion blender, be extra careful if you use a regular blender!) the tomato mixture along with the basil leaves, in the stock pot.
Keep the pot over low heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Grilled Cheese Sandwiches

1 loaf Artisan Kalamata Olive loaf, sliced (or another kind of bread)

Sharp Cheddar cheese

Jack cheese

Mozzarella cheese

butter

Butter one side of each slice of bread.

Place both slices of bread (per sandwich), buttered side down, on a hot griddle or pan. Add cheeses, let the cheeses melt and the bread turn golden (griddle like an open face sandwich). Then flip the top slice onto the bottom slice. Serve hot.

enjoy,

Cookbook Review: The Vegetarian Slow Cooker by Judith Finlayson

For something a little different for us, I accepted to review The Vegetarian Slow Cooker book. This book is a packed full of recipes that you can make using your slow cooker! Have to love easy cooking!

“To me, there’s more to using a slow cooker than just putting food on the table. In my opinion, the meals it allows you to prepare nourish both body and soul. There are few experiences more pleasurable than coming home to be greeted by the appetizing aroma of a meal simmering in the kitchen.” Judith Finlayson

Home cooks have come to trust Judith Finlayson with their dietary needs. Her previous vegetarian slow cooker cookbook, 125 Best Vegetarian Slow Cooker Recipes, sold over 60,000 copies, and combined, her slow cooker books have sold more than 750,000 copies worldwide. Judith strongly believes that eating is one of life’s greatest pleasures and has spent significant parts of her adult life searching out memorable food experiences. She is a well-respected food writer, journalist, and best-selling author. Using her recipes, thousands of people have discovered not only how delicious and convenient food prepared in the slow cooker can be, but also how this handy appliance can be used to create an extraordinary range of dishes not typically associated with a slow cooker. She is also the author of 125 Best Rotisserie Oven Recipes, The Convenience Cook, and The Complete Whole Grains Cookbook. In addition to cookbooks, Judith is the author of four other books including The New Woman’s Diary: A Journal for Women in Search of Themselves.

“In my new book, like those I’ve previously written, I’ve tried to include a wide range of recipes that will appeal to many tastes and requirements,” Finlayson explains. “As enjoyable as it is to recreate many traditional recipes, in developing this book I had great fun experimenting with more exotic dishes that reflect our expanding global view of food. I particularly enjoy using herbs and spices to create unique taste sensations.”

The Vegetarian Slow Cooker contains tantalizing and foolproof recipes in chapters including: Bread and Breakfast, Starters and Snacks, Soups, Fondues and Savories, Mostly Veggies, Pasta and Grains, and Desserts.

Some include:
-Banana Walnut Oat Bread
-Spicy Black Bean Dip
-Turkish-Style Barley Soup
-Louisiana Ratatouille
-Mushroom and Artichoke Lasagna
-Lentil Shepherd’s Pie
-Vegetable Biriyani
-Eggplant Lentil Ragoût
-Parsnip and Coconut Curry
-Double Chocolate Mousse Cake
-Blackberry Peach Cobbler

THE VEGETARIAN SLOW COOKER
Over 200 Delicious Recipes
by Judith Finlayson
Robert Rose; February 2010
ISBN: 978-0-7788-0239-6

I decided to make the Butternut Apple Soup with Swiss Cheese and Buttermilk Lemon Sponge dessert. The soup makes a lot, so you could easily half it, wish I did. I made this one for lunch but only my 6 yr old and I would try it. She liked it enough to have seconds, but I think she really wanted to eat all the gooey cheese! I thought it was ok, I am not a fan of rosemary but other than that it was good. I too loved the swiss cheese with this.

The lemon sponge dessert sounded like a great idea. Dessert in a crock pot?! Well after the cooking time was up, I could tell it didn't rise very much but looked done, and I could see a lemony custard peeking out from the bottom. Well, it was very shallow, and not cake like looking (like their photo), and it looked all curdled once spooned on the plate. It did taste lemony though! Total disappointment.

Even though we are not vegetarians, I did find a couple other recipes in here I'd like to try maybe the Cannelloni with tomato eggplant sauce (shh, maybe even add some chicken too so others will eat it). This book is full of everything, great colorful glossy pages of photos, tips, I would recommend it to those looking for more vegetarian recipes.

Butternut Apple Soup with Swiss Cheese
Serves 6 to 8
Entertaining Worthy
Can Be Halved
Tips: To save time, you can use pre-cut squash (often available in the produce section) or frozen diced squash. You will need 2 lbs (1 kg) or 7 cups (1.75 L).
If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
Make Ahead: Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.

Topped with melted cheese, this creamy and delicious soup makes a light main course, accompanied by a green salad. It can also be served as a starter to a more substantial meal.

• Medium to large (31⁄2 to 5 quart) slow cooker • 6 to 8 ovenproof bowls
1 tbsp olive oil 15 mL
2 onions, chopped 2
4 cloves garlic, minced 4
2 tsp dried rosemary, crumbled, or 1 tbsp (15 mL) 10 mL chopped fresh
1⁄2 tsp cracked black peppercorns 2 mL
5 cups vegetable broth 1.25 L
2 tart apples (such as Granny Smith), peeled 2 and coarsely chopped
1 butternut squash (about 21⁄2 lbs/1.25 kg), 1 peeled and cubed (1 inch/2.5 cm) (see Tip, left)
Salt, optional
1 cup shredded Swiss cheese 250 mL
1⁄2 cup finely chopped walnuts, optional 125 mL

1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute. Transfer to
slow cooker stoneware. Stir in broth.
2. Add apples and squash and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until squash is tender. Preheat broiler.
3. Puree soup using an immersion blender. (You can also do this in batches in a food processor or stand blender.) Season to taste with salt, if using.
4. Preheat broiler. Ladle into ovenproof bowls. Sprinkle with cheese and broil until cheese melts, about 2 minutes. (You can also do this in batches in a microwave oven on High, about 1 minute per batch.) Sprinkle with walnuts, if using. Serve immediately.

Buttermilk Lemon Sponge
Serves 4 to 6
Entertaining Worthy
Tip: Because you are using the zest of a lemon as well as its juice, I strongly recommend using organic produce.

Here’s the perfect dessert: creamy yet light, with just a hint of lemon. As it cooks, the egg whites separate into a “sponge” layer, leaving a velvety version of lemon curd on the bottom. Serve this warm, with a mound of fresh berries on the side. Blueberries, raspberries, strawberries — whatever is in season — make an ideal finish.

• Large (minimum 5 quart) oval slow cooker • 4-cup (1 L) baking dish, greased
1⁄2 cup granulated sugar 125 mL
2 eggs, separated 2
2⁄3 cup buttermilk 150 mL
1 tbsp finely grated lemon zest 15 mL
3 tbsp freshly squeezed lemon juice 45 mL
1⁄4 cup all-purpose flour 50 mL
1⁄4 tsp salt 1 mL

1. In a bowl, whisk sugar and egg yolks until smooth. Whisk in buttermilk, lemon zest and lemon juice. Whisk in flour and salt until blended.
2. In a separate bowl, beat egg whites until stiff. Gently fold into lemon mixture to make a smooth batter. Spoon into prepared dish. Cover with foil and secure with string.
3. Place dish in slow cooker stoneware and pour in enough boiling water to reach 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 21⁄2 hours, until a toothpick inserted in the center of the pudding comes out clean.




I wrote this review for "Mommy? I'm Hungry!" about The Vegetarian Slow Cooker. I received free product for my review. All opinions for this review are that of myself & family. Info & recipes provided by PR.

enjoy,

Recap: Tortellini Sausage Soup

This is one of my favorite soups, first blogged about in my early days here. It's got it all, sausage, fresh veggies and cheese filled pasta in a tomato broth! Mmm! It's also very easy and quick to make. This time I served this up with some easy soft fresh breadsticks I found online a while ago.

Tortellini & Sausage Soup
adapted from Betty Crocker

1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil (I used a little bunch of fresh, finely chopped)
1/2 tsp dried oregano (I used a little bunch of fresh, finely chopped)
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced

2 cans (10 3/4 oz each) condensed tomato soup
8 oz frozen cheese tortellini (I used a 19 oz bag, we love it!)
Grated Parmesan cheese

Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.

a peek at my set up, a cloudy day gave great lighting, yes I set up on my ironing board in my laundry area. Perfect height for the window light.

enjoy,

Ham and Bean Soup

I found this recipe at The Wives with Knives when looking for another recipe to try. I had a Christmas ham bone in the freezer and some leftover ham to use up. I have made this other recipe before (see my photo there!) but I was the only one who liked it. So I thought maybe I'd try another recipe to see if I could get my family to like hamd & bean soup again. I adapted this recipe and made it in the crock pot. I loved it, but again they did not.

White Bean and Ham Soup
adapted from The Wives with Knives

•1 pound of white beans - either Great Northern or cannellini
•8 cups water
•3 or 4 ham hocks (I used a ham bone)
•1 cup carrots, chopped
•1 cup celery, chopped
•1 cup onion, chopped
•2 bay leaves
•3/4 teaspoon thyme
•Dash of hot sauce
•1 tablespoon red wine vinegar
•1/4 cup fresh parsley, finely chopped
•Salt and pepper
-crushed garlic
-1/2 tsp each of rosemary, marjoram and basil
1 bay leaf
2 C diced ham

Soak the white beans in cold water for several hours or overnight. Drain.

Put the ham hocks in a large pot and cover with 8 to 10 cups of water. Bring to a simmer and cook until hocks are starting to fall apart. This usually takes several hours. I added a handful of celery tops and the bay leaves to the stock as it simmered. Remove the hocks from the stock when they are done and let them cool. Remove meat from the bones and set aside. Strain the stock to remove celery and any meat bits left in the pot. I chill the stock at this point so I can skim off the fat from the ham hocks.

Saute the carrots, celery and onions in 1/4 cup olive oil in a large pot until they are soft. Add stock, beans and thyme and simmer until beans are soft, usually about 2 hours. Season with salt and pepper and add vinegar and fresh parsley. I like to mash some of the cooked beans to thicken the soup a bit.

enjoy,

Tortilla Chicken Soup

From Mommy I'm Hungry

I recently found a lovely blog Honey and Jam, with beautiful photos and yummy recipes. She posted about this Tortilla Soup, and for some reason, I wanted to finally make it for my family! Yeah! I 've never made it before, or even never had it before. I added some more spices and veggies to it, of course. This was great! Everyone liked it (the kids thought the tortilla chips were fun to have with it). I actually got about 7 servings from this.

I poached some chicken breast tenderloins in seasoned broth for about 7 minutes, cooled and shredded into small chunks. For the final photo, I forgot the avocado! I almost forgot the tortilla strips too, haha!

From Mommy I'm Hungry

Tortilla Soup -Adapted from honey and jam

6 (6-inch) corn or flour tortillas

1/4 cup vegetable oil

1 small onion, chopped

2 cloves garlic, finely chopped

1 medium jalapeño chile, chopped (seeded, veins removed for less heat) (I used 1/2 )

4 cups less sodium chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 can of Rotel diced tomatoes and green chiles, drained

1/2 can black beans, drained, rinsed (freeze extras!)

1/2 can corn, drained, rinsed (freeze extras!)

1/2 teaspoon salt

Pinch Chili powder

Pinch Ground Cumin

Juice of 1 lime

2 cups shredded cooked chicken

1 ripe avocado, sliced

1 cup shredded Monterey Jack cheese

Chopped fresh cilantro, divided

Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve. *Be sure to watch them, they brown fast!

Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, beans, corn, cilantro, salt, chili powder and cumin. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken and lime juice; heat until hot.

To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serves 4-7.

From Mommy I'm Hungry

From Mommy I'm Hungry

enjoy,

Recap: Chili

From Mommy I'm Hungry

Brrr! Fall is arriving on So Ca, probably early for us too. Today it was 66' which is chilly for us. But how about this chili to help keep ya warm? Click here for the recipe I use. It's not a sweeter chili, it's more spicy (depending how you like it) and will thicken by the next day. This will make a big pot, so maybe freeze any leftovers in portions to have anytime! I know I'll be making some for a quick and easy taco salad.

enjoy,

Homemade Tomato Soup

Tomato soup is a favorite around here, and one of the soups Mr. loves, even though he hates tomatoes in every other form. So instead of buying canned soup, I thought I could make my own. I went to trusty allrecipes and decided on this one. As with lots of recipes from there, I changed it up with the suggestions of others, see my notes* on how I made it.

4 cups chopped fresh tomatoes*
1 sliced onion*
4 whole cloves*
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste*

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill* into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Notes: I doubled the recipe, used 3 large cans whole toms, sauteed chopped garlic in olive oil add the chopped onions (1 large) and saute until tender, used a pinch of ground cloves,. Pureed with a submersible blender (instead of a food mill) and then added the roux as described in the recipe. Added 2 tbl sugar and 1 cup milk.

The dinner rolls are these, with some garlic herb seasoning mixed in. Same with the croutons.

*these are the only 2 pictures I have left of this, they are the ones I submitted to the recipe, so they are small. My computer ate all the others. haha (I'm not laughing about it though)

Chili Our Way

 

 2-3 pounds 85% ground beef 

1 large onion, chopped 

1 green bell pepper, chopped 

1 red bell pepper, chopped 

2 (15 ounce) cans dark red kidney beans, drained, rinsed (or Chili pinto beans in sauce) 

1 tablespoon Worcestershire sauce 

1/4 cup chili powder 

1 tablespoon dried oregano 

2 teaspoons ground cumin 

1 teaspoon dried basil 

1 teaspoon ground black pepper 

1 teaspoon paprika 

1 teaspoon white sugar 

3 TBL minced garlic 

1/2 tsp celery seed 

1 teaspoon salt 

1/2 tablespoon unsweetened cocoa powder (Yes!) 

2 teaspoons hot sauce (e.g. Tabasco)* dash for mild 

1 teaspoon cayenne pepper* dash for mild 

1/2 TBL red pepper flakes* dash for mild 

Diced jalapeno 2 (14.5 ounce) can diced tomatoes with w/chilies (Rotel) or just diced tomatoes 

2 (6 ounce) cans tomato paste 

2 Cups beef broth 

 Heat a large stockpot over medium-high heat. Crumble the ground beef, add onion into the pot, and cook until evenly browned. Drain off excess grease. (Add everything else in): Pour in the beans, diced tomatoes, and tomato paste. Add the green and red bell peppers, and broth. Add in all the seasonings. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. I then add to a crockpot on low for a few hours. Even better the next day.

 
(or cook in the IP for 25 mins, QR with tomato ingredients on the top layer)

  *My side note: This recipe is a combination of 2 recipes that I have found online. I changed it up to our likings. It does have a little spicy kick to it, so next time I may cut back on the spicy* ingredients.

Quick and Easy Chicken Noodle Soup

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery (start with the center parts & leaves, they have the flavor)
2 (14.5 ounce) cans low sodium chicken broth
3 (14.5 ounce) cans vegetable broth
1/2 pound raw chicken breast, cut in pieces
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

In a large stock pot, over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken broth, vegetable broth, bring to boil. Add in chicken, cook for 10 minutes. Add noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 10 more minutes before serving.

~Adapted from Allrecipes/Submitted by Vincenza

Cheddar Chicken Chowder

2 bacon slices
Cooking spray
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes2
1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

Yield: 7 servings (serving size: 1 1/2 cups)
CALORIES 306 (22% from fat); FAT 7.5g (sat 4g,mono 2.2g,poly 0.6g); PROTEIN 25g; CHOLESTEROL 58mg; CALCIUM 193mg; SODIUM 376mg; FIBER 2.9g; IRON 1.6mg; CARBOHYDRATE 33.7g

~Cooking Light, NOVEMBER 1996

Tortellini & Sausage Soup

Tortellini & Sausage Soup
adapted from Betty Crocker

1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil (I used a little bunch of fresh, finely chopped)
1/2 tsp dried oregano (I used a little bunch of fresh, finely chopped)
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced (I used 2 zucchinis, quartered)
2 cans (10 3/4 oz each) condensed tomato soup
8 oz frozen cheese tortellini (I used a 19 oz bag, we love it!)
Grated Parmesan cheese

Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.

enjoy,

Baked Potato Soup

12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine 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.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

~ allrecipes