Roasted Tomato Soup

A go-to comfort food of mine is a grilled cheese sandwich with a bowl of warm tomato soup. Tomato soup is very simple to make and so customizable as far as flavors go. This recipe is fresh tasting and makes the house smell so delicious. Add shredded chicken or a sprinkle of fresh basil and parmesan to bring it over the top.

Don't forget to add as much of the caramelized
juices from the pan.

Roasted Tomato Soup
Ingredients:

• 2 pounds ripe tomatoes, rinsed and sliced
• 1 medium onion, sliced
• 1 teaspoon garlic powder (or 3 garlic cloves, smashed)
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 2 cups vegetable or chicken broth (more or less depending on preference for thickness)

Directions:
Heat oven to 400. Place tomatoes, onions, garlic, oregano and oil on a baking sheet. Toss to coat.
Roast tomatoes for 20-30 minutes, they will be shriveled and the juices will have started to caramelize. Put the contents of the pan, including all the yummy bits that can be scraped off the pan, into a blender. Add one cup of broth and blend. Careful as the contents will be hot. Continue to blend, adding additional broth until desired thickness is reached. Serve warm with grilled cheese or BLT, I'm hungry!

Yield: 4 servings

Note:
There are endless possibilities for flavor additions to this soup. For a heartier meal, I have added chicken and garbanzo beans and even grilled corn and shrimp!

Black Bean Soup

My husband spent two years in Brazil and ate black beans pretty much everyday...sometimes twice. One would think that after so many beans, one would be tired of them. Nope, not my hubby. He still requests them often! This is a simple soup that is awesome with rice and wilted spinach, and if you want to add a little Brazilian touch, top with thinly sliced banana. Weird, I know, but it totally works! The sweet and salty compliment each other perfectly.

I make this dish in the pressure cooker, but you can easily substitute canned beans and cook on the stove top.

Black Bean Soup
Ingredients:

• 2 cups dry black beans, soaked or 2-3 cans black beans if not using pressure cooker
• 1 tablespoon oil
• 1 medium onion, diced
• 1/2lb stew beef, chopped or smoked sausage
• 1 tablespoon chili powder
• 1 1/2 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 4 cups broth
• 2 teaspoons rice vinegar (or 2 teaspoons white vinegar and 1 teaspoon sugar)
• 1 tablespoon hot sauce (optional)
• salt and pepper to taste

Directions:
Cook onions, meat and seasonings in pressure cooker or medium saucepan until onion is soft. Add remaining ingredients.
Pressure cooker:
Cover securely and bring to high pressure (15 psi), cook for 15 minutes. Do a quick release of pressure according to your pressure cooker's manual. Serve with wilted spinach and rice. Don't forget the banana!
Stovetop:
Bring to a boil, reduce to a simmer. Cover and let simmer for 30-45 minutes, until meat is tender. Serve over rice and top with thinly sliced bananas.

Yields: 4 good sized servings

Note:
I use the leftovers for bean burgers the next day. I love it because I get two dinners in one!

Broccoli Cheddar Soup

My husband knows that it is hard for me to study when our boys are awake and in full force so every now and then he kicks me out of the house and sends me to Panera. Their free wifi is awesome...and so is the broccoli cheddar soup! I love it, I get it every time I go. It was during one of my Panera study sessions that I came up with a brilliant idea, I'm going to make this soup myself! It took several okay batches (and one awful batch) to finally create the soup at home. I think the key is using the steaming liquid and sautéing the onions and carrots before adding the rest of the ingredients.

The star of the show

 

Perfect for the snow days we have been having.

Broccoli Cheddar Soup
Ingredients:

• 3 cups broccoli
• 1 tablespoon oil
• 1/2 medium onion, chopped
• 1/2 cup shredded carrots
• 3 cups broth + steaming liquid
• 1 cup milk (whole preferred)
• 1/2 cup flour
• 8 slices of American cheese
• 4 ounces shredded sharp cheddar cheese
• salt and black pepper to taste

Directions:
Steam broccoli for 6 minutes, reserve the steaming liquid. Chop broccoli into small pieces.
Heat oil in a large saucepan. Add onion and carrot, sauté for 2-3 minutes, just until onion is soft.
Add enough broth to steaming liquid to equal 3 cups, add to saucepan. Mix flour and milk together, also add to saucepan. Add broccoli and remaining ingredients.
Bring to a boil, reduce heat to medium low and let simmer, stirring occasionally, until soup thickens slightly. Do not heat at too high a temperature or cheese may curdle.

Yields: 4 servings