Zupa's Wisconsin Cauliflower Soup

I Love Zupas!  It is always a treat when I get to SLC.  When I saw this recipe from Chef In Training I knew that I had to make it and as luck would have it I had cauliflower in the house.  Steve and I both enjoyed it and Steve didn't even ask for meat :)  I did change up a couple of things. I didn't blend up all of the cauliflower because my man does like to chew his food unless it is tomatoes and those have to be smooth.  I also used medium cheddar cheese because it is what I had.


3 Tbsp. butter
1 medium onion chopped
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese shredded
1/2 cup pepper jack cheese shredded

Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.

Add flour and stir to make a roux. Heat while stirring for a couple of minutes.

Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.

Add chopped cauliflower and heat until boil.

Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.

Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.

Serve soup topped with a little cheese for garnish.

Tomato Soup

This recipe came from our good friend, Ronda Bodily. We love this recipe. I use this  recipe when I make porcupine meat balls, sloppy joes, or stuffed green bell peppers

14 qts. tomatoes
14 stalks celery
14 sprigs parsley
4 Bay leaves
21 cloves
8 med. onions-cut fine
Boil and strain

1 lb. butter
1/2c. salt
1 c. sugar
3/4 tsp. paprika

Mix with a little juice. Then pour into hot juice and cook til thick.

Pressure cook 20 minutes.

Makes 14 qts.

Lasagna Soup

Bobby’s Lighter Tastes Like Lasagna Soup

404 less calories
28 g less fat

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information:
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy

Fire Roasted Tomato Soup

Jamie found this recipe and she adapted it to our diet.  I found it very tasty and would definitely make it again whether I was on a diet or not.  She prefers her soup to not be smooth so after pureeing the soup she adds two more cans of fire roasted diced tomatoes.

1 tablespoon I Can't Believe It's Not Butter
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
2 tablespoons chopped fresh basil leaves, cilantro leaves or Italian (flat-leaf) parsley
1 teaspoon Splenda
1/4 teaspoon crushed red pepper flakes

In 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.

Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.

In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in remaining 1 tablespoon basil.

Homemade Noodles

I remember my mom making homemade noodles for soup and with the weather changing I thought that I would try them in chicken noodle soup. I found the recipe in my Better Homes and Gardens New Cook Book but I altered the recipe by adding 1/2 wheat flour.

1 egg, beaten
2 tablespoons milk
1/2 teaspoon salt
1 cup flour

Combine egg, milk and salt. Add enough flour to make stiff dough. (I used about 3/4 cup total) Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide; (I used a pizza cutter) unroll, spread out and let dry 2 hours. If desired, store in container until needed.

Drop into boiling coup or boiling, salted water and cook, uncovered, about 10 minutes. Makes 3 cups cooked noodles.

Jen's Chicken Tortilla Soup

For Lisa's wedding we left the corn out, used two cans of beans and used one 12.5 oz. can of chicken and we did not drain it. With our portions it made 3 quarts.

November 2 - Omitted the can of water and used the soup, salsa, corn, beans and 12.5 oz. can of chicken. Added crushed red pepper and 10 shakes of Frank's Red Hot Original Cayenne Pepper Sauce. This made for a thicker and spicer soup. ~ Cheryl

1 (26 oz.) family size can Campbell's Chicken and Rice soup
1 (26 oz.) can of water
1 16 oz. jar of your favorite salsa
1 (15 1/4 oz.) can corn (undrained).....we left this out
1 can Texas Style Ranch Beans (undrained)
2-4 chicken breasts, cooked and diced......we use canned chicken, the cannery chicken is perfect
Cilantro (if desired)

Place all ingredients in a large saucepan and simmer.

Place the following items on the table for each person to add individually as they like:
Shredded cheese
Sour cream
Tortilla chips
Pico de Gallo
Guacamole

Carolyn's Homemade Tomato Soup

I found another tomato soup that I love! At the end of this post you will see the orginal recipe but I just don't have a pot large enough to make this whole batch so I cut it down to one quarter and it worked out fantastic. Of course there won't be enough to bottle after we eat it for dinner but I can make another batch now that I know what I am doing and buy myself a bigger pot. Below is my version -

6 pounds tomatoes
4 stalks celery with leaves
1 1/2 onion
1 green pepper
1/2 red pepper
6 tablespoons of butter

1/4 cup flour

1 tablespoon salt

1 heaping teaspoon pepper

6 tablespoons sugar

Cut vegetables up into large chunks and put into a large pot. Cook over medium heat for 1 hour. Then blend it in a blender and strain thoroughly. Next combine butter and flour over low heat until the mixture is smooth. Then add the strained tomato mixture to the butter/flour mixture. Stir in the salt, pepper and sugar.

CAROLYN’S HOMEMADE TOMATO SOUP

½ bushel tomatoes (approximately 26 pounds)

One bunch of celery

4 – 6 onions

4 green peppers

2 red peppers

Cut all vegetable up and put into a large pot. Cook over medium heat for 1 hour. Then blend it in a blender and strain thoroughly. Next combine ¾ pound butter and 1 cup flour over low heat until the mixture is smooth. Then add the strained tomato mixture to the butter/flour mixture.

¼ cup salt

1 ½ tablespoons pepper

1 ½ cup sugar

Pour into quart jars and process for thirty minutes. Makes approximately 7 quarts

End of Summer Harvest Soup

I found this recipe on A Year of Slow Cooking and on $5 dinners. I loved it because almost everything came out of my garden. I made a couple of changes and it turned out really good and the best part was that when I got home from working all day, it was the first day of the month, I didn't have to think about "What's for dinner?" it was done. Next time I make this I will add more squash and maybe some carrots.

4 cups chicken broth (vegetable stock is fine!)

1 cup water

1 medium yellow onion, diced

2 zucchini, washed well and sliced in 1/4-inch rounds

2 cups cherry tomatoes, halved (I had red and yellow)

2 cups green beans

Handful of fresh basil and parsley from the garden

1/3 cup dry Great Northern beans - Cannellini beans were recommended but Albertsons didn't have them

1/2 cup pasta (to add 20 minutes before serving)

salt and pepper to taste

garnish with Parmesan and Romano cheeses - didn't use this but might next time

Wash squashes well and slice in rounds. Place into slow cooker with diced onion, green beans and tomato wedges. Rinse your beans in hot water, and add to cooker. Add broth, herbs, and water. Cover and cook on low for 8-10 hours, or until beans have reached desired tenderness. 20 minutes before serving stir in raw pasta. Serve with grated Parmesan and Romano cheese.

Fire Roasted Tomato Basil Soup

I do not like canned tomato soup so I was hesitant about eating tomato soup but Jamie had found this recipe on Recipezaar and told us it was so good. I really like it and would prepare it again and now I can because she finally gave me the recipe. These are her alterations...I don't think I ever added Whipping Cream, I just put Sour Cream on top when it was ready to serve. I also bought an extra can of diced tomatoes (doesn't matter if they're roasted or not) and threw them in after I pureed so it was chunky and then garnished with tortilla strips. I never used all of the basil as well.

3 (14 ounce) cans of Hunt's fire roasted tomatoes
5 garlic cloves (chopped)
1 yellow onion (diced)
2 cups chicken stock
1 cup heavy whipping cream
1/2 tablespoon sugar (optional)
2 ounces olive oil
15-20 fresh basil leaves (Rolled and cut into a Chiffanade )
salt and pepper

In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent. Add the chopped garlic and heat with the onion for about four minutes. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute make sure you stir your mixture every few minutes.

With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minutes. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring. When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.

Now it's time to get out your blender. With a ladle, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this. After the soup is smooth, pour the soup back into the original pan and check for consistency.

Serve with a small sprinkle of the reserved basil as a garnish. Excellent with crusted bread or toasted crustinis.

Mom's Turkey Noodle Soup

1 Turkey carcass
Water
Country noodles, cooked according to package directions
Turkey gravy dry mix
Onions, chopped, optional
Celery,chopped, optional
Carrots, chopped, optional

Submerge turkey carcass in water, let it simmer as long as possible. A crock pot works as well. Remove bones and add more turkey meat if desired. Add turkey gravy mix to help with flavor. Add onions, celery and carrots if desired. When vegetables are tender add noodles, heat and serve.

Baked Potato Soup

I found this recipe on the internet. Another of our favorites and so easy and quick to make.

1/3 cup butter
1/3 cup flour
4 cups milk
6 large baking potatoes, scrubbed
1 cup sour cream

Microwave potatoes until done. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine or light olive oil and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes. Peel and cut up potatoes. Add potatoes to the milk mixture. Blend in sour cream. Serve with all your baked potato favorites - chopped green onions, grated cheese, bacon bits and sour cream.

Midwest Chowder

It is rainy and I had to turn on the furnace yesterday so it seems appropriate to post one of my favorite soup recipes. This recipe is so quick and easy and tastes so good. This is another great recipe from my friend, Jana Davis.

2 cups boiling water
2 cups chopped potatoes
1/2 cups carrots, sliced
1/2 cups celery, sliced
1/4 cup chopped onion
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese
1 17 oz. can cream style corn

In large pan, combine water, vegetables and seasonings. Cover; simmer 10 minutes. Do not drain. Make a white sauce with margarine, flour and milk. Add cheese; stir until melted. Add corn and undrained vegetables. Heat; do not boil.

For variety, add one cup ham cubes, chopped cooked chicken or turkey, or flaked cooked cod or haddock.