Tomato Basil Soup

I'm definitely ready for spring, but one good thing about the cold winter months is dipping grilled cheese in tomato soup. I have stuck with Campbell's for a long time, but I finally went searching for a suitable upgrade.

• 1 (28 oz) can crushed tomatoes
• 1 (12 oz) can tomato juice
• 1 (14.5 oz) can chicken broth
• A handful of fresh basil leaves, coarsely chopped
• 1 cup heavy cream
• 1/4 cup butter

In a large saucepan, combine the crushed tomatoes, tomato juice, and chicken broth. Bring to a boil, then simmer for 20-30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish (I had some issues with the hot soup blowing the top off the blender). Add the cream and butter; return to medium-low heat, and stir until butter is melted. Makes 6 servings.

Another Delicious Chicken and Wild Rice Soup

Christie and I both made this soup this week. It was so delicious.



















Chicken and Wild Rice Soup
From My Kitchen Cafe

• ½ cup butter
• 1 finely chopped onion
• ½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
• ½ pound fresh mushrooms, sliced
• ½ cup carrots, sliced
• ¾ cup all-purpose flour
• 6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
• 2 cups cooked wild rice
• 1 pound boneless, skinless chicken breasts, cubed
• ½ teaspoon salt
• ½ teaspoon curry powder
• ½ teaspoon mustard powder
• ½ teaspoon dried parsley
• ½ teaspoon black pepper
• 1 cup slivered almonds
• 2 cups nonfat half-and-half

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Notes: Christie and I both used celery instead of the corn. I added a couple handfuls of shredded cabbage, you couldn't even tell it was there. Christie served hers with the almonds on the side and I left them out. It was very delicious, Sarah ate 2 bowls.

THE Creamy Chicken & Wild Rice Soup

Adapted from good life eats

• 1 Tbs butter and 1 Tbs olive oil
• 2 large boneless, skinless chicken breats
• 2 leeks, halved and sliced thin (white and light green parts only)
• 1 - 8 oz pkg sliced mushrooms
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic
• 4 1/2 cups chicken broth
• 1 1/2 c half and half
• 1/4 c flour
• 1/4 tsp pepper
• 1/2 tsp tarragon
• 1 tsp poultry seasoning
• 1 - 6 oz pkg Long Grain and Wild rice (cooked according to pkg instructions-- can use 2 boxes of rice if you prefer)

Cut chicken into bite sized pieces. Heat oil and butter in a large stock pot. Add chicken and cook until chicken is lightly browned. Add leeks, mushrooms, carrots, celery and garlic. Sauté until tender. Add chicken stock. Bring to a boil and simmer for 4 minutes. Combine flour, pepper, poultry seasoning and tarragon. Whisk flour mixture into half and half. Add half and half to soup, stir to combine. Bring to a gentle boil for 3 minutes. Turn heat to low and add rice.

Notes: The recipe I made for Mom's birthday which has been made over and over in several different ways. I think I need to put it on the menu for next week.