Smokey Roasted Tomato Soup

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Recipe courtesy of:

Recipe Tin Eats

Serves 5

Ingredients

Smoky Roasted Tomatoes:

  • 3 lb. any type of tomatoes, halved, cut a “V” out of the top to remove the core
  • 5 garlic cloves, NOT peeled
  • 2 tbsp olive oil
  • 1 1/2 tsp smoked paprika
  • 1 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper

Soup:

  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1 onion, diced
  • 4 cups vegetable stock/broth low sodium
  • 1/2 tsp+ white sugar
  • 1/2 cup cream
  • 1/4 cup roughly chopped fresh basil leaves

Instructions

  1. Preheat the oven 425°F
  2. Toss & squidge – Place the tomatoes and unpeeled garlic cloves on a tray. Drizzle/sprinkle with the oil, paprika, salt and pepper. Toss to coat, squidging the cut face of the tomato in the oil on the tray to thoroughly coat. Arrange tomatoes cut face up.
  3. Roast for 40 to 45 minutes or until there is some charring on the tomatoes (see photos).
  4. Sauté – Heat the oil in a large pot over medium high heat. Sauté the garlic and onion for 3 minutes or until the onion is translucent.
  5. Tomatoes – Remove the garlic cloves from the baking tray. Scrape all the tomatoes and juices into the pot. Squeeze garlic flesh into the pot. Add vegetable stock.
  6. Blitz with a stick blender until smooth (or do this in a food processor or blender).
  7. Simmer – Bring to a simmer then lower heat to medium and simmer for 10 minutes. Stir in the cream.
  8. Ladle into bowls, drizzle with cream and garnish with basil. Dunk in grilled cheese and enjoy!

Nutrition

Calories:240cal (12%), Carbohydrates:19g (6%), Protein:5g (10%), Fat:18g (28%), Saturated Fat:7g (44%), Polyunsaturated Fat:2g, Monounsaturated Fat: 8g, Cholesterol:27mg (9%), Sodium:489mg (21%), Potassium:798mg (23%), Fiber:5g (21%), Sugar:11g (12%), Vitamin A:3146IU (63%), Vitamin C:44mg (53%), Calcium:61mg (6%), Iron:1mg (6%)

Instant Pot Ground Beef Stew

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Recipe courtesy of:

Eating on a Dime

Prep time: 10-15 minutes
Cooking time: 5 minutes
Pressure release time: 10 minutes
Total time: 30 minutes
Skill level: Super easy

Ingredients

  • 1 lb. lean ground beef
  • 1 sweet onion finely chopped
  • 1 tsp. salt
  • 4 Yukon gold or red potatoes peeled and chopped into 1″ pieces
  • 1 lb. bag carrots peeled and diced
  • 1 8 oz. can tomato sauce
  • 1 6 oz. can tomato paste
  • 1 can diced tomatoes
  • 3 cups low-sodium beef broth
  • 2 tsp. minced garlic
  • 1 tsp. parsley flakes
  • 2 tsp. Italian seasoning
  • 1 tsp. salt if needed
  • 1 cups frozen green peas

Instructions

  1. Brown the ground beef in the instant pot on the sauté setting.
  2. Add all of the remaining ingredients and stir together
  3. Cover and see the pressure to high for 5 minutes
  4. Do a quick release and serve.

Comments

  • Double the recipe if you have a large pressure cooker, 8 quarts or more.
  • Do not double the cooking time even if doubling the recipe
  • Feel free to add green beans or other vegetables
  • Out of all the hamburger chowder type recipes we have tried, this one is our favorite.
  • Serve with a good, hearty bread

Nutrition

Calories 295 kcal, Carbohydrates 40g, Protein 26g, Fat 5g, Saturated Fat 2g, Cholesterol 47mg, Sodium 1688 2g, Cholesterol 47mg, Sodium 1688mg, Potassium 1922mg, Fiber 10g, Sugar 15, Vitamin A 13545IU, Vitamin C 45.8mg, Calcium 132mg, Iron 8.5mg

Slow Cooker Beef Stew

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Recipe courtesy of:

Ambitious Kitchen

Prep time: 20 minutes
Cook time: 7 hours
Total time: 7 hours, 20 minutes
Serves 6

Ingredients

  • 1 Tbsp. olive oil
  • 3 lbs. beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done)
  • Freshly ground salt and pepper
  • 1 ½ cups beef broth (or beef bone broth)
  • 1 cup dry red wine (or sub extra beef broth)
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Worcestershire sauce
  • ½ Tbsp. balsamic vinegar
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • 6 garlic cloves, minced
  • 1 large yellow onion, cut into chunks
  • 4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
  • 1 lbs. Yukon gold potatoes, diced into ½ inch cubes
  • ¼ cup all purpose flour (or sub all purpose gluten free flour)
  • 1 cup frozen peas

Instructions

  1. Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
  2. Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
  3. Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted French bread, cornbread, crackers, or biscuits..

Nutrition

Calories: 410cal, Carbohydrates: 22g, Protein: 39.6g, Fat: 14.5gSaturated Fat: 4.8g, Fiber: 3.8g, Sugar: 5.1g

Hungarian Mushroom Soup

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Recipe courtesy of:

Kim & George
derived from Food.com

Prep time: 5 minutes
Cooking time: 40 minutes
Total time: 45 minutes
Serves 6
Skill level: 1 (1 easiest – 5 hardest)

Ingredients

  • 4 Tbsp. of salted butter
  • 3 cups white onions, chopped
  • 24 oz. mushrooms, sliced (use a mix of different: cremini, button, etc.)
  • 3 tsp. dried dill weed
  • 1.5 tsp. dried thyme
  • 1.5 Tbsp. Hungarian paprika
  • 3 tsp. lemon juice
  • 3 cloves garlic, grated
  • 4 cups chicken, vegetable or beef broth
  • 2 Tbsp. soy sauce
  • 4.5 Tbsp. all purpose flour
  • 1.5 cups whole milk
  • 3/4 cup sour cream or crème fraiche
  • 3 Tbsp. chopped parsley

Instructions

  1. Melt butter in a soup pot or Dutch oven. Sauté onions for a few minutes and then add mushrooms. Cook for 8-10 minutes on medium heat stirring occasionally.
  2. Add dill, thyme, paprika, garlic and lemon juice. Cook for 2 minutes.
  3. Add broth and soy sauce. Simmer on low to medium heat for a few minutes. In a bowl mix whole milk with all purpose flour removing lumps. Add to the soup while stirring to avoid curdling. Simmer soup to desired thickness.
  4. Do not boil the soup only simmer it.
  5. Add sour cream and stir.
  6. Garnish with parsley and serve with fresh bread.

Nutrition

Calories: 226.9, Calories from Fat 129g 57%, Total Fat 14.3g 22%, Saturated Fat 8.5g 42%, Cholesterol 38.8mg 12%, Sodium 947.2mg 39%, Total Carbohydrate 20g 6%, Dietary Fiber 3.1g 12%, Sugars 6.5g 25%, Protein 7.6g 15%

Lasagna Soup

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Recipe courtesy of:

Kim & George
derived from the Food Network recipe

Prep time: 5 minutes
Active time: 30 minutes
Total time: 35 minutes
Serves 4
Skill level: 1 (1 easiest – 5 hardest)

Ingredients

  • Kosher salt
  • 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 lb. sweet Italian sausage, casings removed
  • 3 cloves garlic, chopped
  • 1 tsp. dried oregano
  • 2 Tbsp. tomato paste
  • 4 cups low-sodium chicken broth
  • 2 15 oz. can crushed or diced tomatoes
  • 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping
  • 1/3 cup grated parmesan cheese
  • 1/4 cup heavy cream or half-and-half
  • Ricotta cheese, for topping

Instructions

  1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss.
  2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
  3. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
  4. Divide the soup among bowls. Top with ricotta and sliced basil.

Comments

No ingredients were added or removed from the original Food Network recipe. We simply doubled-up on some of its contents, such as tomatoes and sausage.

Chicken, Turnip, Mushroom Stew

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Recipe courtesy of:

Eating Well

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Serves: 6

Ingredients

1 ½ lbs. boneless, skinless chicken breasts, trimmed
½ tsp. salt, divided
¼ tsp. freshly ground pepper
2 Tbsp. extra-virgin olive oil, divided
2 large turnips (about 1 pound), peeled (see Tip) and cut into 1-inch pieces
8 oz. sliced cremini mushrooms
1 medium onion, sliced
2 cloves garlic, minced
½ cup dry white wine
4 cups chopped kale
3 cups reduced-sodium chicken broth
1 tsp. fresh chopped rosemary
3 Tbsp. cornstarch
3 Tbsp. water

Instructions

  1. Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.
  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.
  3. Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. Add wine and cook, stirring, for 1 minute. Stir in kale, broth and rosemary. Return the chicken and any accumulated juices to the pot; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.
  4. Meanwhile, mix cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 3 minutes. Remove from heat and season the stew with the remaining 1/4 teaspoon salt.

Notes

Be sure to peel turnips well to remove all the thick skin before cooking. To peel, cut off one end to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, peel around the root about three times to remove all the fibrous skin.

Nutrition

Total Carbohydrate 13g | Dietary Fiber 2g | Total Sugars 4g | Protein 27g | Total Fat 8g | Saturated Fat 1g | Cholesterol 63mg | Vitamin A 1086IU | Vitamin C 28mg | Folate 44mcg | Sodium 575mg | Calcium 61mg | Iron 2mg | Magnesium 42mg | Potassium 671mg

Slow Cooker Mushroom Soup

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Recipe courtesy of:

Eating Well

Prep Time: 20 minutes
Additional Time: 4 hours, 40 minutes
Total Time: 5 hours
Serves 12

Ingredients

4 cups boiling water
2 cups dried porcini mushrooms (about 1 1/2 ounces)
1 tablespoon cornstarch
1 tablespoon lower-sodium soy sauce
⅝ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 cups sliced shallots (about 8 ounces)
1 garlic clove, minced (about 1 teaspoon)
1 cup dry sherry
3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake, and button), sliced
1 ½ tablespoons chopped fresh thyme
⅓ cup heavy cream

Instructions

  1. Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
  2. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
  3. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
  4. Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
  5. Heat the oil in a medium-sized nonstick skillet over medium-high.
  6. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
  7. Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
  8. Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.
  9. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
  10. Uncover and cook until slightly thickened, about 20 minutes.
  11. Transfer 2 cups of the soup to a blender.
  12. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
  13. Place a clean towel over the opening in the blender lid (to avoid splatters).
  14. Blend until smooth, about 10 seconds.
  15. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.

Hamburger Soup

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Recipe courtesy of:

Pioneer Woman

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves 12

Ingredients

2 1/2 lbs. ground chuck
1 large onion, diced
2 stalks celery, diced
3 garlic cloves, minced
14 1/2 oz. can whole tomatoes
3 cups beef stock or broth
1 yellow pepper, seeded and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced
4 carrots, peeled and sliced diagonally
5 red potatoes, cut into chunks
3 Tbsp. tomato paste
1/2 tsp. Kosher salt
1/2 tsp black pepper
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/2 tsp. cayenne pepper

Instructions

  1. In a large pot over medium-high heat, brown the ground chuck with the onions, celery and garlic. Remove the pot from the heat and drain off as much fat as you can.
  2. Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat and cover the pot simmering the soup for 20 minutes or until the potatoes are tender but not mushy. Add additional salt and pepper to taste.
  3. The soup will thicken as it sits, but if you desire add 1 cup more of beef broth to thin.

Creamy Roasted Vegetable Soup

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Recipe courtesy of:

Everything_Delish on Instagram

Ingredients

  • 6 roma tomatoes, halved
  • 4 carrots, peeled and halved
  • 1 red pepper, cut into quarters
  • 1 white onion, halved
  • 2 garlic bulbs
  • 1 yellow zucchini, sliced
  • 1 green zucchini, sliced
  • 2 tbsp olive oil
  • Salt & pepper
  • 2 tsp dried basil
  • 1 tsp Italian seasonings
  • 1 tsp dried oregano
  • 2 1/2 cups boiling water
  • 1 cup coconut milk
  • handful fresh Basil 

Instructions

1. Preheat oven to 425F degrees. Line baking sheet with parchment paper and set aside.

2. Prep and wash all veggies. Add to a lined baking sheet. Add garlic to tin foil, season and wrap and place on lined baking sheet. Add olive oil and seasonings over top of the veggies and toss together until veggies are evenly coated. Add veggies to oven to cook- cook for 40-45 minutes. Check on veggies half way.

3. Once veggies are cooked, add all veggies to a food processor or blender. Squeeze in roasted garlic once cooled. Add in salt & pepper, and boiling water. Blend until smooth. Add in milk and blend. If you want your soup thinner- add more water as needed.

5. Add soup to bowls and add milk, black pepper and fresh basil on top. If your soup needs to be at a warmer temperature – add to a large pot and bring to a boil.