Grilled Cheese and Tomato Soup

I have been a little under the weather the past few days. I promised myself that I would be better at sharing some recipes that we have tried...but I couldn't even look or think about food. Things are all better now, so I figured I would share this recipe...comfort food at its finest. The recipe claims that it is the "best grilled cheese and tomato soup" and I am not going to lie, it is pretty darn good. Plus it comes together so quick. My kind of meal for sure! 

Source: Everyday Occasions

Ingredients:

Tomato Basil Soup

3 cloves garlic, minced

olive oil

2 - 14 oz cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups chicken or vegetable stock

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/4 cup heavy cream

fresh basil

Parmesan cheese

In stock pot, saute garlic in olive oil. Add crushed tomatoes. Then add whole tomatoes, squeezing them into the pan to break up the tomatoes. Add stock, cream and seasonings. Simmer on medium for 15 minutes. Top with parm and basil before serving.

Grilled Cheese

Italian Bread (or Sour Dough)

Sharp Cheddar Cheese

Provolone Cheese

Swiss Cheese

butter

Add one slice of each of the cheese onto bread. Butter top and bottom of bread. Cook over medium heat on a hot skillet for about 2-3 minutes on each side, or until cheese is melted. 

Favorite Soup Recipes

Who doesn't love soup? Ok I guess Brooks doesn't....but I do! It is one of the things that warms up your insides on a cold day. Plus they are usually super easy.
Every Halloween Season we get together with all my extended family and have a big Halloween Party. We have a bunch of different soups and the kids get to go trick or treating to all the aunts and uncles. It is always a good time.

Here are a few of my favorite recipes we have shared!

Olive Garden Chicken and Gnocchi Soup

Market Street Clam Chowder

Vegetable Tortellini

Zuppa Toscana

White Chicken Chili

Tortellini Meatball Soup

Baked Potato Soup

Chicken and Artichoke Soup


Lasagna Soup

Lasagna Soup

The weather sure has changed the past week here in Utah. I am ready for a nice bowl of soup...but not the snow. I wish I could talk Brooks into eating soup every day...pretty sure that isn't going to happen. The great thing about this soup, is you can put all the ingredients in the crock pot (except the pasta) and let it simmer for a few hours. Or you can just cook it on the stove top. Happy Fall everyone!


Ingredients:

1 pound Italian sausage
1 onion, diced
2 cups carrots, chopped
1 cup mushroom (optional)
2 cups chopped spinach
2 garlic cloves, minced
2 (14 ounce cans) chicken broth
2 (14 ounce cans) Italian stewed tomatoes, or Petite Diced tomatoes (with the seasoning in the can)
1 (8 ounce can) tomato sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
salt and pepper to taste
1/2 box of pasta (we used bow tie)
mozzarella cheese

On stove top, brown sausage. Add onion and and carrot and saute for about 2 minutes. If you are using the crock pot, add all ingredients (except pasta and spinach). Cook on low for 4 hours. Add pasta and spinach for the last 30 minutes of cooking time. If cooking on stove top, add all ingredients and bring to a boil. Reduce heat to medium and simmer for 30-45. Then add pasta and spinach for another 10 minutes, or until pasta is cooked al dente. Top with mozzarella cheese.

Chicken and Artichoke Soup

I got this soup recipe from our "Souper Bowl" Enrichment activity a few months ago. It is Coach Lavell Edwards recipe...I am pretty sure that is the only time I will ever mention anything to do with BYU on my blog:) Let me just tell you...it was A.MAZ.ING. Seriously. It was spicy, so if you want less spice, add less cheese. Also, it makes a bunch, so be sure that you are having friends over, or are bringing someone dinner.
I really wish this picture did the soup justice:)

Serves 8-10 

Ingredients:

4 chicken breasts, shredded

1 onion, chopped

2 cans cream of chicken soup

2 cans cream of celery soup

1 8 oz jar of artichoke hearts, chop finely

1/2 box sliced mushrooms (I didn't add these:))

1 can diced green chilies

1 quart half and half

1 pound pepper jack cheese, grated

salt and pepper to taste

Poach chicken, then shred (or if you freeze your shredded chicken, this works great for it). In your stock pot, saute onion in a little olive oil. Add chicken. Then add cream of celery, cream of chicken, half and half, mushrooms and artichokes. Simmer for about 20 minutes. Add cheese and stir until cheese is melted.  

Wendy's Chili

The blog Sister's Stuff is a daily must read for me. They had a great recipe for Wendy's Chili, that I knew I had to try. This makes A TON so it will be perfect to serve at a Super Bowl Party, or if you are bringing dinner to someone, or if you want to freeze it. 

I did change it up though. I used ground chicken instead of ground beef. We received a package a few weeks ago from Gold'n Plump. We are stocked with ground chicken. It is such a healthy, tasty alternative to ground beef. Watch for more recipes using ground chicken from Gold'n Plump!

Serves 12
Ingredients:

2 pounds ground chicken
1 29 oz. can Tomato Sauce
1 29 oz can Kidney Beans
1 29 oz can Pinto Beans
1 29 oz can Black Beans
1 diced Onion
1/4 cup diced Celery
1 can Green Chilies
2 cans Diced Tomatoes
1 teaspoon Cumin
3 tablespoons Chili Powder
1 1/2 teaspoon Pepper
2 garlic cloves, minced
2 teaspoons Salt
2 cups water

Brown the chicken. In another pan, saute onion and garlic. Once translucent, in a soup pot (or crockpot) add all ingredients. Let simmer on low for 1 hour, or for 2 hours in the crockpot.

Chicken Corn Chowder

During Christmas Break, I took the kids over to the Thanksgiving Point Dinosaur Museum. We got there in the late afternoon, and of course it was cold, but the weather was ok. By the time we were ready to leave, the weather had changed dramatically. We were running to the car to get out of the storm, and my seven year old got blown over by the wind. It was SO windy and cold. I knew we had to make something to warm our insides up, and this hit the spot. 

Serves 6-8
Ingredients:

1 rotisserie chicken, shredded
1 onion, chopped
6 potatoes, peeled and diced
3 cans chicken broth
1 1/2 cups heavy cream
4 ounces cream cheese
2 cups frozen corn
1 garlic clove, minced
salt and pepper to taste

This can be a once pot soup, so in a pot, saute onion onion and garlic. Add chicken, chicken broth and corn. Bring to a boil. Then add heavy cream and cream cheese. Once it returns to a boil, reduce heat to medium. Add potatoes. Simmer for about an hour, or until  potatoes are done. Add salt and pepper to taste.

Bean and Tortellini Soup

 I am on a soup kick lately. Maybe because I am always frozen. But I am pretty sure we eat soup twice a week. I was only half watching Food Network, and Giada made this awesome soup. I didn't write down her ingredients, so I am hoping this is close enough! This recipe is super quick, super easy, and super good! You can also make it vegetarian by omitting the pancetta and using vegetable broth instead. You will have this on the table in less than 30 minutes...so it is perfect for a busy day! Enjoy!

Serves 6

Ingredients:

Olive Oil

4-6 ounces Pancetta, chopped

1 Onion, diced

6-8 Baby Carrots, shredded

1 Garlic Clove, minced

3 cups Kale, chopped

1 can Cannellini Beans (any white bean will do), rinsed and drain

3 cans Chicken Broth

1 (9 ounce) package Cheese Ravioli

salt and pepper to taste

In a large stock pot heat olive oil. Then add pancetta, onion, carrots and garlic. Cook until pancetta is fully cooked. Add chicken broth, beans and kale. Turn heat up, and wait for a boil. Then reduce and add ravioli and cook until tender. Add salt and pepper to taste. Serve with freshly grated parmesan cheese.

Cheesy Ham and Potato Soup

I love baked potatoes....fully loaded with cheese, ham (or bacon), and green onion. Delish. So why not combine them all in a soup. With the holidays, we are all sure to have some left over ham. This is the perfect way to use it up. Make it...you won't be sorry. 

Ingredients:

1/2 cup butter

1 onion, diced

3/4 cup flour

1 can chicken broth

4 cups milk

10 potatoes

2-3 cups shredded cheddar cheese

2 cups ham, diced

salt and pepper to taste

green onion for garnish

Peel, cube and boil potatoes until soft. Then in a large sauce pan saute onion in butter. Then add flour and make a roux. Whisk in chicken broth and milk. Bring to a boil. Continue stirring until sauce thickens. Turn heat to low and add cheese, potatoes and ham. Simmer for 10 minutes and serve.

Olive Garden Chicken and Gnocchi Soup

I know I have said it a million times, but Brooks is not an Olive Garden fan. I think they have a few really good items on their menu. One of my favorites has to be the chicken and gnocchi soup. Though, I think each time I haven't gotten it, there are only 3 or 4 gnocchi's in it. So when you make it at home feel free to add as much as you would like! This recipe comes courtesy of Copycat.com. They have great recipes from your favorite restaurants. 
My tips with this recipe, rottiserie chicken works great, or use canned chicken, or poach your own.
With the gnocchi, use this recipe (it makes a ton and you can freeze it for later). Or go to an italian specialty store and get the frozen gnocchi. It tastes much better then the boxed kind at the grocery store. 

Serves 8
Ingredients:

1 cup chicken breasts, cooked and diced 
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1  can chicken broth
1 cup celery, finely diced
2 garlic cloves, minced
1/2 cup carrots, finely shredded
1 onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese  (when serving)
1 pound potato gnocchi 

Sauté the onion, celery, carrots, and garlic in the butter and olive oil, over medium heat when the onion becomes translucent.  Add the flour to make a roux. Let the butter and flour mixture cook for a minute before adding the half and half. Then add chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the gnocchi, spinach, and seasonings, simmer until the gnocchi is cooked (maybe five to ten minutes). Top with parm and enjoy!

Minestrone

I got this recipe from our "Move Over Martha" dinner group. Don't get intimidated by all the ingredients. I promise this minestrone will become your favorite! It is really actually easy. With the cold weather coming up, it is soup season. So bake some bread, stay indoors and enjoy this soup!

Serves 15-20

Ingredients:

3 tablespoons olive oil

1 onion, diced

4 cups celery, diced

4 cups carrots, diced

2 28 oz. cans diced tomatoes

1 tablespoon Garlic powder

8 cubes Beef bouillon

6 cubes Chicken bouillon

1 teaspoon pepper

2 cans tomato paste

1 cup barley

1 tablespoon basil

1 tablespoon oregano

10 cups water

1 can garbanzo beans (don’t drain)

1 can kidney beans (don’t drain)

2 cups shredded cabbage

1 box ditalini pasta 

Sauté onions, celery, and carrots in oil. Then add all ingredients except beans, cabbage, and pasta. Simmer for 45 minutes. Cook pasta separately, until al dente. Then add beans, cabbage, and pasta to the soup simmer an additional 15 minutes, or until cabbage is cooked. 

To make this vegetarian, omit chicken and beef bouillon and add more seasonings.

Market Street Clam Chowder

I know yesterday was almost 90 here, but I am in the mood for soup, chowder or chili. Soup is one of those things that I can eat all the time though. It is comfort food at its finest. Despite the crazy Utah weather, I will eat soup, even it is 90 degrees outside. I felt like here in Utah we barely had a Summer. June was very rainy and cold. July was hot and August was hit and miss. Then the kids go back to school, the pool closes and it is hot every day. It is just crazy! I think I need to move somewhere where it is always warm!
This past weekend we went to Market Street Grill with our friends before the Utah football game. I of course had to get their clam chowder. It is my favorite. Then, I was looking through our neighborhood cookbook and found a Market Street Clam Chowder recipe that my friend Natalie submitted. I wanted to make it to compare. The recipe seemed a little intimidating to me, I don't know why. Maybe it was because I had to bake the butter and flour mixture. But really it was so easy. And it tasted the exact same...it was delish...even if it was 90 degrees outside!

Serves 8-10
Ingredients:
2 cup potatoes, diced
1 cup celery, chopped
1 onion, diced
1 green pepper, chopped
1 cup leeks, diced
3/4 cup chopped clams (canned or fresh)
salt and pepper
3/4 tablespoon thyme
6 bay leaves
1 teaspoon tabasco sauce
2 cups water
3/4 cup clam juice (from canned clams)
3/4 cup butter, melted
1 cup flour
2 quarts half and half

Combine melted butter and flour in an oven proof container and bake at 325 for 30 minutes. In a large sauce pan, combine potatoes, celery, onion, green pepper, leeks, clams, thyme, bay leaves, tabasco, water, clam juice, and salt and pepper. Simmer until potatoes are thoroughly cooked. Then stir in butter mixture and stir until thick. Turn heat to low and add half and half. Stir well. Serve immediately.

Tortellini Soup

I know most of the East Coast is covered in snow...so maybe you still want some yummy soup recipes!
This is my friend Stephanie's recipe, that I got it from our neighborhood cookbook. The great thing about it is it doesn't require to many ingredients and it seriously is one of those quick fix meals. And the kids LOVE it!

 

3 cans chicken broth
3 cans Progresso Tomato Soup
2 8 oz packages cream cheese
1 family size package of tortellini
1 tablespoon dried basil

Boil chicken broth. Then add tomato soup. Reduce heat. In a separate bowl, microwave the cream cheese until soft-for about 30 seconds. Remove and add about a cup of the soup. Whisk together to get the cream cheese all melted. Add cream cheese and tortellini to soup and let simmer for about 10 minutes-or until tortellini is cooked. Serve immediately!

Vegetable Tortellini Soup

I just love soup. It is perfect on a cold day. It is perfect when you don't feel good. It is a perfect way to sneak in vegetables for your kids, and this one is loaded with veggies. My mom cooks this in a crock pot, which is a fabulous idea, though on the day I made this, I didn't. So just do whatever is easiest for you, but remember, to not add the pasta until you only have about 10 minutes of time left or the tortellini will be over done.    

1 pound Italian Sausage
1 cup onion-chopped
2 garlic cloves- minced
1 cup carrots-diced
1 cup zucchini-diced
1 green pepper- chopped
3 13 oz cans beef broth
1 28 oz can crushed tomatoes
1 28 oz can whole tomatoes
1 15 oz can tomato sauce
1/2 cup dry red wine (optional)
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley flakes

Brown sausage. Set aside and cook saute onions and garlic, until translucent. Then add broth, red wine, tomatoes, carrots, and spices. I used a potato masher and mashed the whole tomatoes a little bit. Stir and bring to a boil. Then reduce the heat and let simmer for about 30 minutes. Then add pepper and zucchini.  Cover and let simmer for another 20 minutes. Add tortellini for the last 10 minutes of simmering. Sprinkle with parmesan cheese.      

Pasta e Fagioli

So whenever I go to the Olive Garden (which isn't much any more-remember, my husband isn't a fan?!?), I have to get this soup. I absolutely LOVE this soup. The day I made this, I put the pasta in, thinking Brooks would be home in about 10 minutes...little did I know that it would be 25 minutes before he got home, so the pasta absorbed all the sauce. Sad...that is my favorite part! So just imagine that this soup has a little more liquid. Enjoy!


1 pound hamburger
1 onion-diced
2 celery stalks-chopped
2 garlic cloves-minced
1 cup of carrots (I always just have the baby carrots on hand)-slice them into thin strips
2 14.5 ounce cans of diced tomatoes
1 15 ounce can of tomato sauce
1 15 ounce can kidney beans
1 15 ounce can great norther beans
2 cups of V-8 juice
1 tablespoon white vinegar
1 tablespoon oregano
1 tablespoon basil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound of ditali pasta

Brown the hamburger, then drain. Saute with hamburger onion, carrots, celery, and garlic for about 10 minutes. Then add tomatoes, V-8, vinegar, and beans (in their juices). Let simmer for about an hour. In a seperate pot cook the pasta for only about 5 minutes-until still crunchy. Then add to the soup. It will cook the rest of the way in the soup-only about 10 minutes is needed. Serve and enjoy!

Cream Cheese Vegetable Soup

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Last week I was sick-ya know the kind where your don't eat for a few days. Finally I was feeling up to eating. I wanted something creamy and warm. Something to make me feel better. I had been starving for days, and I didn't want the typical chicken noodle soup (ya know it is supposed to help you feel better-but I wasn't into that). So because cream cheese was on sale last month at the store, I had a ton of that plus a whole bunch of veggies in the fridge that were going to go bad if not used immediately! This soup was for sure thick, creamy and delish!

2 chicken breasts (shredded-I actually used some frozen chicken that I had cooked up in the crockpot with Italian dressing and it was so good!
4 potatoes-peeled and diced
1 cup of carrots-diced
1/2 cup of celery-chopped
1/2 of an onion-chopped
1/2 cup milk
4 cups chicken broth  
2 tablespoons flour
1 8 oz block of cream cheese-softened
salt and pepper

Tip: When it comes to chicken-I like to once or twice a month take a day and cook about 8 pieces in the crockpot in either chicken broth or italian dressing. Cook it on low for 4-6 hours, then shred and freeze for when you need it.

Shred cooked chicken and set aside. Saute onion in a little olive oil. Then add carrots and celery. Saute for about 5 minutes. Add chicken broth chicken, and potatoes.  Bring to a boil, and then reduce heat to low for about 30 minutes, or until potatoes are soft. In a bowl mix together flour and milk and then add to the soup. Then add cream cheese and salt and pepper. Let simmer for about 10 more minutes, or until cream cheese is all the way incorporated. Enjoy!

Tomato Basil Soup with Orzo

This soup just warms up your insides. I personally think I put a a little to much orzo in it. So next time I will only be adding 1/2 of a pound. But seriously...it is DELISH!

2 large cans crushed tomatoes

2 cups chicken broth

1 small onion-chopped

18 fresh basil leaves-chopped

1/2 cup butter

1 cup heavy cream

2 tablespoons sugar

1 teaspoon salt

1/2 pound orzo

Chop onion and saute until onion is translucent. Then add tomatoes and chicken broth. Let boil for about 5 minutes. Then add butter, cream, sugar, salt and basil. Let simmer for about 20 minutes. In a seperate pot, cook 1/2 a pound of orzo, as directed on package. Remove from heat and drain when orzo is still a little crunchy (it will finish cooking in the soup). When there is about five minutes to go, add the orzo and let it finish cooking. Enjoy!

Zuppa Toscana Soup

Oh how I used to LOVE LOVE LOVE Olive Garden. Me and my friend Adrian would meet there for lunch monthly. Adrian ALWAYS got this soup...I never tried it though. Well since then, we never go to Olive Garden (sad but true, I haven't talked to this friend in many many months). And my husband doesn't like it...he says it isn't "true Italian food." But I came across this recipe from my friend Stephanie, and had to try it. Oh my goodness...this is probably my new favorite soup. My kids loved it (though we lied and told them the kale was spinach so they would try it).

1 pound Italian Sausage-browned

6 strips Bacon-crumbled

4 cups water

2 cans chicken broth

1 onion-chopped

4 potatoes-peeled and diced

2 garlic cloves-minced

2 cups Kale-chopped

1 cup heavy cream

1 teaspoon Parsley flakes

Brown up the sausage and bacon, and set aside. In large pot put water, chicken broth, potatoes, onion, and garlic. Cook on medium heat for about 20 minutes (or until potatoes are done). Add bacon, sausage and kale. Let simmer on low for another 10 minutes. Then add heavy cream and parsley flakes. Turn up the heat to medium and stir until thick. Yum!

Tomato Bisque

This recipe is courtesy of my friend Linda. This soup was super thick and creamy...and perfect for a chilly day!

1/4 cup onions-diced

1 cup oil

1 1/2 (29 oz) cans pureed tomatoes

1 quart heavy cream

1 teaspoon black pepper

1/4 cup celery-diced

3/4 cup flour

1/2 teaspoon chicken bouillon

1 teaspoon Italian seasoning

In pot, saute onions and celery in oil until tender. Stir in flour and mix. Then add the tomatoes. Stir in chicken bouillon, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for about 15 minutes. Yum!

Tortilla Soup

This past week we had a little bit of Winter weather here in Utah...especially where I live. So I was in need of food that warms me up a bit...and this hit the spot!

3 chicken breasts-chopped

1/2 onion-chopped

1 can diced green chili's

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon chili powder

1 can chicken broth

1 can diced tomatoes

1 can Black Beans

1 can Great Northern Beans

salt and pepper

Saute up the chicken and the onion with a little bit of Olive Oil. Add broth, tomatoes, beans, chili's and seasonings and bring to a boil. Then let simmer for about 30 minutes.

Serve with cheese, sour cream, avocado, and tortilla chips!

White Chicken Chili

Oh how I love this recipe. It is so SO good! I only wish I had leftovers, but my family ate this right up!

3 chicken breasts-chopped into cubes

1 onion-chopped (I don't like a ton of onions-so mine probably equals about 1/4 cup)

1 teaspoon garlic powder

2 cans Great Northern Beans-rinsed and drained

2 cans chicken broth

1 can chopped green chilies

1 teaspoon cumin

1 teaspoon dried oregano

salt and pepper

1 cup sour cream

1/2 cup whipping cream

In a pot, saute chicken, onion and garlic powder. Then add the beans, broth, green chilies and seasonings. Bring to a boil and reduce heat. Let simmer for about 20 minutes. Remove from heat and add sour cream and whipping cream. Serve immediately. We topped ours with some Monteray Jack cheese...and it tasted fantastic!