Tomato Basil Parmesan Soup

Not my recipe...recipe found HERE.

Tomato Basil Parmesan Soup

Ingredients

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I used whole milk)
1 tsp salt
¼ tsp black pepper

Directions

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).

4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Creamy White Chili - Mrs. Tucker

1 lb boneless chicken breasts, cooked and shredded
1 can (14.5 oz) chicken broth
1 medium onion, chopped
2 cans chopped green chilis
1 1/2 tsp garlic powder
2 cans Great Northern beans, drained and rinsed
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
sprinkle of cayenne pepper
1/2 cup whipping cream
1 cup sour cream

Saute onion and garlic powder.  Add beans, chilis and seasonings, along with the broth.  Add chicken to pot.  Boil then reduce heat and simmer uncovered for 30 minutes.  Remove from heat; stir in sour cream and whipping cream. 

Tortilla Chili

In crock pot, put....

4 boneless skinless chicken breasts
2 cans Mexican style chopped tomatos, undrained
2 cans black beans, undrained
1 can tomato sauce
1 jar medium salsa
1 can chopped green chilis

Cook on low for 8 hours or so.  Take chicken out and shred, then throw back in.  Top chili with cheese, chips and sour cream.  Makes a lot!

Cheeseburger Soup

1/2 lb ground beef
3/4 cup shopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter, divided
3 cups chicken stock
4 cups peeled, diced potatos (1 3/4 lbs - you can use hash browns)
1/4 cup all purpose flour
8 oz American cheese
1 1/2 cup milk
1/2 tsp salt
1/4-1/2 tsp pepper
1/4 cup sour cream.

In a saucepan, brown beef; drain and set aside.  In the same pan, saute onion, carrots, celery, basil and parsley in 1 Tbsp butter until veggies are tender.  (About 10 minutes.)  Add broth, potatoes, and beef; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.  Meanwhile in a small skillet, melt remaining butter.  Add flour; cook and stir for 3-5 minutes or until bubbly.  Add to soup.  Bring to a boil.  COok and stir for 2 minutes.  Reduce heat to low.  Add cheese, milk salt and pepper; cook and stir until cheese melts.  Remove from heat; blend in sour cream. 

Chicken and Rice Soup

1 small onion, chopped
1 carrot, shredded
About 4 tbsp butter
1/3-1/2 cup flour
4 cups chicken stock
2 cups milk
1 tsp salt
1/4 tsp pepper
parsley
1 cup white or wild rice
chicken - cooked and chopped

Saute onion and carrot in butter until tender and the onions are clear.  Stir in flour and seasonings to thicken.  Slowly stir in broth, keeping mixture smooth.  Stir in milk, chicken, and rice.  Bring to a boil.  Cover; reduce heat and simmer until rice is cooked (20-30 minutes) and soup is thickened a bit. 

Broccoli Cheddar Soup

Broccoli Cheddar Soup

2 Tbsp butter
2 cups peeled and diced potatoes (I dice them really tiny. I think it turns out much better with really small diced pieces rather than your typical "diced potato" size pieces)
½ cup chopped onion
2 Tbsp flour
2 cups chicken broth or chicken stock
2 cups milk
3 cups broccoli (I like using the frozen broccoli in the microwaveable steamer bag. Cook in micro, then chop to really small pieces
2 cups grated mild cheddar cheese
1 tsp lemon juice
Salt and pepper to taste

In a large saucepan, melt butter over medium heat. Add potatoes and onion; cook while stirring for about 5 minutes.

Add flour and cook while stirring 2 minutes longer

Gradually stir in chicken broth and milk. Bring to a simmer and cook until potatoes are tender...about 10-20 minutes. Add broccoli and cook about 5 more minutes.

Remove from heat and stir in cheese. When cheese is melted, add lemon juice and season with salt and pepper.