Roasted Tomato Soup

So Husband and I love a simple dinner of grilled cheese and tomato soup. So today I decided I wanted to make a “gourmet” dinner. So what better than a gourmet favourite? This is the soup that went along with our Gourmet Grilled Cheese.

I followed the original recipe to the letter, but next time I would up the ratio of tomatoes to onion. Anyhow, here is my altered recipe (with already raised tomato/onion ratio).

 

Roasted Tomato Soup

Ingredients:

• 2 pounds fresh tomatoes
• 4 garlic cloves (skin on)
• 2 small Vidalia onions, cut in half (or 1 regular onion)
• 2 tbs olive oil
• 2 teaspoons dried basi
• 2-4 cups water (depending on how thin/thick you like your soup)
• Salt and pepper to taste

Directions:

1. Slice the tomatoes in halves and place them on a baking sheet. Drizzle with 1 tablespoon olive oil.
   
2. Place the garlic cloves and onion halves on a separate baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper.
   
3. Place both baking sheets in the oven and roast the vegetables until soft, about 20 minutes.
   Remove from the oven and let cool.
4. Peel the skin off the garlic cloves and place with the rest of the vegetables, in a food processor. Add about 2 cups of water and puree until smooth. Add more water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.
   

If you, like me are trying to get other things made at the same time, pour the soup in a pot, turn the  burner on low and let it sit until you’re ready

Farrah’s H1N1 Chicken Noodle Soup

My husband and I just spent the past week and a half battling the “swine” flu, and we won! But it was rough! Sadly, now one of our best friends up here has it. So now that I feel well enough to actually cook, I’m making him some get-well-soon chicken noodle soup. I took a lot of recipes and common sense and smooshed them together to get this healthy, heart-warming soup. Get well, Josh!

Ingredients:

• 1 can Swanson chicken broth
• 2 cup water
• 2 chicken bouillon cubes (note, if you have a second can of chicken broth, use that, 1 cup of water and no bouillon cubes)
• 1 chicken breast (about 1/2 a pound), cut up
• 1 stalk of celery, sliced
• 1 large carrot, sliced
• 1/4 an onion (if I were making this for me, I would use more onion)
• 2 cloves of garlic, sliced
• apx 1/2 cup spaghetti (egg noodles work  just as well if not better. I just didn’t have any)
• salt and pepper to taste

Directions:

• In a skillet, put some oil, and then your cubed chicken. You can season it if you like. I used some onion powder and garlic powder. 3 slices of fresh ginger in here would add an awesome kick to your chicken. But be sure not to add the slices to your soup. It would be too strong I think. Anyhow, cook it until the chicken is white all the way through.
• In a pot, combine the broth, water, cubes, chicken, celery, carrot, onion, garlic, salt and pepper. Turn on the heat and bring it all to a boil.
• Stir in the noodles. Cook over medium heat for about 10 minutes, or until the noodles are done.

Ta da! Now, make some hot tea, wrap up in a blanket, drink lots of water and feel better!

• 2 (10.75 ounce) cans Campbell’s® Condensed Chicken Broth

Chicken and Dumplings

My husband is sick with the flu. So I made him some chicken and dumplings to help him feel better

(I made 1/2 this since he is the only one eating it)

Chicken and Dumplings

Ingredients:

• 1 (4 pound) whole chicken

• 3 cups water

• 3 cubes chicken bouillon

• 1 pinch poultry seasoning

• 1 pinch dried thyme

• 1 dash garlic powder

• 1 pinch dried sage

• 1/8 teaspoon salt

• 1/8 teaspoon ground black pepper

• 1 onion, chopped

• 1 1/2 cups chopped celery

• 1 cup chopped carrots

• 2 potatoes, cubed

• 1/4 cup chopped green bell pepper

• 1/4 cup chopped tomatoes

• 1 (10.75 ounce) can condensed chicken broth

• 2 tablespoons all-purpose flour

• salt and pepper to taste

• 2 cups buttermilk baking mix

• 1/8 teaspoon chopped fresh parsley

• 1/4 teaspoon ground black pepper

• 1 cup milk

Directions:

1. In a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. Bring to a boil, reduce heat to low and allow to simmer. Add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
2. In a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. Mix together well and form into little balls. Drop these balls into the simmering soup. Simmer for 5 more minutes.
3. Remove chicken, debone, take off skin, chop the chicken meat and return to pot. Heat through and serve.