Autumn Tomato Soup

I love to eat soup on cold, rainy, autumn nights. Specifically tomato soup. It is such a comfort food. I could eat it every week.
This soup was served at a dinner party by a dear (and very talented) friend. I quickly adopted it as my own.
It's like your favorite tomato soup turned up a notch or two. The addition of the vinegar and sugar give it a very subtle, but unique, sweet and sour kick.

Jenny's Tomato Soup
1 T extra virgin olive oil
2 T flour
1 onion, chopped
2-3 ribs celery, chopped
3 carrots, chopped
1 clove garlic, minced
1 bay leaf
1/2 cup tomato paste
16 oz diced tomatoes
24 oz vegetable broth
1/3 cup milk
2 T sugar
2 T apple cider vinegar
salt and pepper to taste

Heat olive oil in a large stock pot. Add flour and cook, whisking constantly, until it just starts to color.
Add the onion, celery, carrots and garlic. Stir occasionally until they cook through (about 5 minutes).
Add the bay leaf and tomato paste. Stir and cook for about 1 minute. Add the diced tomatoes and broth. Simmer and stir occasionally for 10 minutes.
Add the milk.
Working in batches, puree the soup in the blender. Be careful to not fill the blender more than halfway full.
In a separate saucepan, combine the sugar and vinegar over medium heat. Bring to a boil, stirring occasionally, until the vinegar has reduced and the mixture is syrupy. Add to the soup.
Season with salt and pepper.

We served it with Parmesan cheese and our favorite bread sticks (once the dough is made, spread it on a greased baking sheet, top with desired toppings...we like melted butter, kosher salt and rosemary...then cut it into strips with a pizza cutter and bake).

Ristorante della Fontana's Minestrone Soup

Years and years ago, there was a fun Italian restaurant in downtown SLC. They served a seven course Italian dinner, including a Romaine salad you ate with your fingers, a sorbet palate cleanser, pasta, and the tastiest Minestrone soup I've ever had.

I was given this recipe as a newlywed, and was always a bit overwhelmed by the long list of ingredients. This cold winter weather inspired me to cook up a pot.

The long list...well worth it.

1/4 cup olive oil
3 cups diced onion
2 cups diced celery
2 cups diced carrot
1 cup diced tomatoes
1 cup whole, skinned tomatoes
1 cup french style green beans (I used frozen)
1 cup canned kidney beans
3 t salt
1 1/2 t white pepper
1 1/2 t garlic powder
4 T instant beef bouillon
3 T instant chicken bouillon (I substituted both with vegetable bouillon for my sweet husband)
1 1/2 tsp dried basil
2 t dried oregano
7 cups water
1 cup tomato puree
1/2 cup barley
1 cup frozen peas
1 cup canned garbanzo beans
1 cup macaroni, cooked
1 cup chopped spinach (I used frozen)
grated Parmesan cheese

In large, heavy saucepan, heat olive oil. Saute onions, carrots and celery until onions are translucent. Add diced and whole tomatoes, green beans, kidney beans, salt, pepper, garlic powder, bouillon, basil oregano, water, tomato puree and barley. Simmer 45 minutes.
Stir in peas, garbanzo beans, and pasta. Simmer 15 minutes. Add spinach. Serve hot, sprinkled with cheese.

Market Street Clam Chowder

Salt Lake is home to a little gem of a seafood restaurant (we're a landlocked state, I know). It is one of my favorite places to eat. Their clam chowder is perfect. If you're in the area, stop in for a bowl and a chunk of crusty sourdough bread (P.S. their desserts are FANTASTIC). If you're not in the area, or just want some incredible chowder, give this recipe a try.

Market Street Clam Chowder
serves 12

1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
1 cup leeks, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 T coarse ground black pepper
1 1/2 T salt
3/4 T whole thyme
6 bay leaves
1 t Tabasco
3/4 cup sherry wine (optional)
3/4 cup clam juice (drained from canned clams or purchased separately in can, I got enough from the can)
2 cups water
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half


Combine melted butter and flour in oven proof container (a small casserole dish will do) and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked (check after 20-30 minutes). Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Enjoy. (It's delicious reheated the next day.)

Butternut Bisque

My favorite cooking magazine came in the mail yesterday. Without fail, I always find something wonderful to make. This bisque recipe caught my eye immediately.

It's a fairly simple soup to make. Peeling and chopping the butternut squash was a bit time consuming, but it was my first time working with it. After some trial and error, I found that the easiest way to prep the squash was to cut it in half lengthwise using a sharp, heavy duty knife, and scoop out the seeds and stringy stuff. Then slice the squash the short way into 1 inch slices. Set the slices on their sides and slice off the peel with the knife (using a vegetable peeler on the whole squash was messy, awkward, and left a little too much rind). Chop the slices into 1 inch cubes. If anyone has an easier method, please let me know. I am open to suggestions.

Awkward squash aside, this soup was delicious and well worth it. Perfect autumnal flavor. I'm still enjoying a little time in my rut.

Butternut Bisque
From Everyday Food

serves 12

3 T butter

1 medium onion, coarsely chopped

2 garlic cloves, sliced

1/2 t dried thyme

1/4 t ground cinnamon

1/4 t cayenne pepper, plus more for garnish

coarse salt

1 large butternut squash (about 4 lbs), peeled, seeded, and cut into 1 inch cubes

1 can (14.5 oz) chicken broth (I use vegetable broth. You know, for the cyclist.)

1 cup half-and-half

3 cups water

1 T fresh lemon juice

Sour cream, for serving

In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened 5-7 minutes.

Add squash, broth, half-and-half, and water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.

Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt.

Serve bisque with sour cream, garnished with cayenne if desired.

Martha says this soup freezes well. Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space. Freeze up to 3 months. To reheat, run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.

We ate this for #4's soup party.

Slow Simmering 3-Bean Soup with Corn Bread

I would call this a cross between chili and soup. I kind of want to make up a cute little hybrid name for it, but Lindsey frowns on that.

The cornbread is moist and just a bit sweet. Perfect with honey.

3 Bean Soup

1 T olive oil
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 red onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 can enchilada sauce
1 28 oz can crushed tomatoes in puree (I only had a can of whole tomatoes, so I roughly chopped them up and used them...worked fine)
1-1/2 T oregano
Pepper
Salt
crushed red pepper


In large stock pot, heat olive oil over medium heat. Add onion and saute until translucent, about 5 minutes. Add peppers. Continue to cook until peppers are tender, 5-7 more minutes.

Add enchilada sauce and tomatoes. Simmer 10 minutes. Add beans. Season with oregano, salt, pepper, and red pepper to taste. Keep soup at a low simmer for about an hour.

Serve with a dollop of sour cream and cheddar cheese.


Corn Bread

1 1/2 cups flour
2/3 cup sugar
1/2 cup corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted

Preheat oven to 350° F. Grease an 8-inch square baking pan.

Combine flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

Bake for 35 minutes or until wooden pick inserted in center comes out clean.

Serve warm with a drizzle of honey.

Spicy Pumpkin Soup for the Fall Harvest Smackdown

The doctor-in-law invited us to participate in an iron-chef inspired recipe showdown at his place. The cyclist and I were a team. The D-I-L distributed a bag of fresh produce from his garden (think mostly hot peppers and juicy tomatoes). He then revealed the secret ingredient. Fresh pumpkin. I love to bake and I love pumpkin, however, I had never cooked with it. I always use the trusty canned stuff. My eyes have been opened. Have you ever roasted a fresh pumpkin? (Pie or Sugar Pumpkin, not the Jack-o-Lantern variety). Boy does it smell good!

This was the cyclist's entry in "the soup category".*


4 Tbsp unsalted butter

2 medium yellow onions, chopped

2 teaspoons minced garlic

1/4 teaspoon crushed red pepper

2 teaspoons curry powder

1/2 teaspoon ground coriander

pinch cayenne pepper
6 cups of chopped roasted or pumpkin (To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.) 
or 3 (15 oz) cans 100 percent pumpkin
5 cups of vegetable broth
1 cup milk
coarse salt and freshly ground pepper to taste


Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

Add pumpkin and 5 cups of broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. Or use an immersion blender in the soup pot.

With the soup on low heat, slowly add milk while stirring to incorporate. Adjust seasonings to taste. Season with salt and pepper to taste.

*Did I mention he won?

Stay Tuned for more delicious recipes from the Party.

Weekday Tomato Soup

This is a really easy "weekday" soup. Delicious with grilled cheese sandwiches.

1 (32 fluid ounce) container vegetable or chicken broth
1 (14.5 ounce) can diced tomatoes with juice
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup half-and-half
coarse salt and freshly ground pepper to taste
basil pesto (if using store bought, I suggest Buitoni)
Parmesan


Pour broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season soup with salt and pepper to taste.
Ladle into bowls, swirl in a spoonful of pesto and sprinkle with Parmesan cheese before serving.

Tortellini Soup

This is one of our favorite soups. I've been making it since we were newlyweds. The original recipe had more exact measurements, but over the years, I've simplified the amounts. It is really flavorful and super easy. You don't add many seasonings, they're all in the Italian tomatoes.


1 T. butter or margarine
1 pkg. sliced mushrooms (about 8 oz.)
1 clove garlic
1 can low sodium vegetable broth
1 (14-oz.) can Italian stewed tomatoes
3 cups fresh or frozen tortellini
10 oz. box frozen spinach, thawed and squeezed dry (I actually only use about half the box if I single the recipe—eyeball it)*

Melt margarine. Add mushrooms and garlic and saute for a couple minutes. Add broth, tomatoes (undrained) and 3 cups of water. Bring to boil. Add tortellini. Return to boil. Reduce heat and simmer until tortellini are cooked (about 5 minutes). Add spinach. Return to a boil. Serve garnished with Parmesan cheese.

*If you can find a loose pack of frozen spinach (instead of a box), prep is even easier. No need to thaw and squeeze dry, just sprinkle in a few handfuls. (I'm sure fresh spinach would work as well.)

Black Bean Soup (Quick and Healthy)

3 (15 oz) cans black beans, drained and rinsed
12 oz vegetable broth
1 cup chunky salsa
1 tsp cumin
2 minced garlic cloves
1 small onion, diced
1 T olive oil
sour cream
chopped green onion
cheese

In blender or food processor, combine 2 cans of beans, broth, salsa and cumin. Blend until fairly smooth. Meanwhile, heat olive oil in large saucepan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add blended bean mixture and third can of beans. Heat over medium heat until hot through. Serve soup garnished with sour cream, green onion, and cheese.
My girls (and the cyclist) loved this. We ate it with quesadillas made on "Rico" tortillas (the best).