Homemade Tomato Soup

This is a repost of a recipe I have over at my other blog. As I am transferring my cooking-related posts over to this blog, I am revisiting some recipes that were so good and that I haven't made in awhile. This is one of them. It is super delicious and I will be making it again soon.

I found a new recipe for tomato soup and since I had all the ingredients in the cupboard, I decided to try it; plus it was so easy! It's a Food Network recipe by chef Michael Chiarrello, who does some great Italian dishes from his Northern California home.

Homemade Tomato Soup

1 (14-oz.) can chopped tomatoes

3/4 cup extra virgin olive oil

Salt and freshly ground black pepper

1 stalk celery, diced

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 bay leaf

2 tablespoons butter

1/4 cup chopped fresh basil leaves (I used dried)

1/2 cup heavy cream, optional (I used whole milk)

Preheat oven to 450 degrees.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup olive oil and roast until carmelized, about 15 minutes. This is what they look like when they come out of the oven. Don't skip this step! It makes all the difference in the taste of the soup.




Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion, and garlic, cook until softened, about 10 minutes (make sure the vegetables are fairly soft). Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter (I added the dried basil at this point). Simmer until vegetables are very tender, about 15 to 20 minutes.

Add basil and cream (or milk), if using. Puree with a hand held immersion blender until smooth (you could also use a blender or a food processor.)

This soup only makes 4 servings (barely!) so I would double this recipe next time. You can freeze whatever you have left, too.

I'm linking up with Friday Potluck.

Cheesy Cream of Cauliflower Soup

In my quest to not waste food that we aren't eating fast enough and because I always love a good soup, I made this creamy, cheesy, and satisfying soup. I had a head of cauliflower in the fridge that was just starting to go bad and knew this soup would be perfect. I adapted this recipe from my Joy of Cooking cookbook and it was so good. Broccoli could be subsituted for the cauliflower, too.

Cheesy Cream of Cauliflower Soup

4 tablespoons butter

1/2 cup chopped celery
1 cup chopped onion

1 1/2 pounds cauliflower (1 average head), trimmed and coarsley chopped

1/4 cups flour

4 cups chicken or vegetable stock

1/2 to 1 cup whole milk, half-and-half, or cream

Salt and pepper to taste

1 cup Cheddar cheese (Swiss would be good too!)

In a soup pot melt the butter. Add the chopped celery and onion, salt and pepper lightly, and saute until vegetables are tender but not browned. You just want to sweat them. Stir in the cauliflower, cover, turn down heat to low and steam for about 5 minutes, stirring occasionally. Stir in the flour, coating the vegetables. Turn the heat to high and stir in the stock and bring to a boil. Reduce the heat so that the liquid comes to a simmer, partially cover, and let cook until the cauliflower is very tender, about 20 minutes, stirring occasionally. Using a food processor, blender, or immersion blender, puree soup until smooth. Return the soup to the pot and stir in the milk, half-and-half, or cream. Heat through but do not boil. Add the salt and pepper and cheese, heating until the cheese is melted. Makes about 8 cups.

I'm participating in Tempt My Tummy Tuesday, Tuesdays at the Table, and Tasty Tuesday.

Soups On!

This is the first in my series of blog posts about how I've learned to shave a few dollars here and there from our grocery budget. I know many are having a hard time financially, including our own family. We recently lost a portion of our income and even though I have considered myself pretty savvy when it comes to being budget-minded in the kitchen, I've been challenged even further and would like to share what I've learned and am learning.

One of the best ways to feed a family on practically no money at all is by making soup with some homemade bread or even just crackers. In the last couple of years, I've started saving little bits of leftovers and putting them into the freezer, you know, the stuff that usually got thrown away because there was so little of it that it wasn't worth keeping. I also go through the refrigerator about once a week to see what needs to eaten up quickly, and if I doubt that it will get eaten, I throw that into the freezer, too.

The pot of soup that is pictured above was made with almost all leftovers that I had stashed in the freezer. I saved some canned tomatoes in their juice, potato water (from boiled potatoes), chicken broth, mixed vegetables, pieces of chicken, and leftover rice. I added some fresh onion, celery, and cabbage that I had in the refrigerator. I really don't know how much it actually cost to make this soup but I'm pretty sure it was under $2 for the whole pot. We had some fresh homemade bread with this soup and it was really good. Of course, every time you make this kind of soup, it's going to be different, but you are using up just about everything that might have been thrown away. It feels good to not waste what God has given to us.

Another thing I do is I always make my own broths-chicken, beef, vegetable, or fish broth. It is so easy, especially if I make it in the crockpot, one of my favorite kitchen appliances. I throw everything in there and leave it all day. Not only is making my own broth cheaper than store-bought, it tastes so much better.

One more trick when it comes to making broths of any kind that I've recently implemented is whenever I cut up an onion, a clove of garlic, a carrot, celery, peel a potato, or any other vegetable, I save the peel, skins, ends, etc. and throw them in a large freezer bag that I keep in the freezer. Then, instead of adding fresh onions, carrots, celery, garlic, etc. to make my broth, I just throw the stuff that I used to throw away into my pot.

I believe anything that we can do to save some money in these leaner times, no matter how small it may seem, is a step in the right direction, even if it means eating Leftover Soup once in awhile :)

I'm linking up with Make It From Scratch

Cream of Whatever Soup

This is the perfect substitute for cream of whatever soup you need. I love how you can make this recipe any way you want-cream of chicken, cream of mushroom, cream of celery, whatever-you just swap out or add whatever ingredient you want. Last night for the first time I made the cream of mushroom soup. Just add a few mushrooms. I had some baby portabella mushrooms but you can add whatever kind you have on hand including canned. I also love how flavorful this soup is without the harmful MSG.

Homemade Cream of Whatever Soup

This recipe makes about 2 cans' worth or 3 cups.

1 1/2 cups chicken broth

1/2 teaspoon poultry seasoning

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 teaspoon salt, to taste

1/4 teaspoon dried parsley

Dash of paprika

1 1/2 cups milk

3/4 cup flour

1/2 cup ingredient of your choice (mushrooms, celery, etc.)

In a medium size saucepan, heat a couple tablespoons of oil or butter and add your vegetables if using, and saute for a couple of minutes. Otherwise bring to a boil the chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two. In a separate bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking brisly until mixture boils and thickens.

Use about 1 1/2 cups for each can of soup called for in a recipe. I like to make bigger batches of it and freeze them in 1 1/2 cup portions.

June Freezer Cooking

I love using my freezer to store my food. When we aren't going to use up some leftovers or other food that is in the fridge, I label it and toss it in the freezer. I also like to make food ahead of time and put it in the freezer to make my life easier later. For those of you that read my other blog, you know that I am actively looking for work outside the home, so I will need meals that come together easily when time and energy are low. (Update: job found-Hallellujah!) Jessica at Life as Mom is doing another freezer cooking month and I'll be joining with her to fill up my freezer with meals or parts of meals that will save me time and money. My husband will be taking his annual fishing trip to Wisconsin with his best buddy, his twin brother, his brother-in-law, and our two sons-in-law this weekend, so I figured that will be the perfect time to get some cooking done and stocking up our freezer.





Here's the plan:



I have about 10 pounds of chicken legs and thighs that I plan on putting in the crockpot. It will not only cook the meat until it's incredibly tender for lots of dishes like my chicken potpie but it will also make a wonderful chicken broth for soups, sandwiches, and other dishes.

I already have some cinnamon rolls in my freezer that I plan on using for easy breakfasts and desserts.

I'm going to be trying Rhonda's method for freezing pizza dough, along with a couple of other breads and roll recipes so that we can have homemade bread even if I haven't been home to make it that day.

I have some white beans in the freezer now but I want to add some black beans, lentils, and pinto beans to that. I can make my Tuscan White Bean Soup, Black Bean Chili with Red Onion Salsa , lentil cakes, refried beans, and salads. I have yummy recipes for a chickpea salad and a black bean salad that I will be sharing soon since we are in the warmer months, which is when we enjoy salads the most.

I also have a whole chicken that I plan on cutting up and marinating in the freezer for the grill. Mary Ann-I will do a tutorial on how to cut up the chicken :)

Since it's often just my husband and myself at home to eat, I will set aside some of the leftovers for our daughters or for the next day's lunch, and put the rest in the freezer. I will be putting some of the leftover soups in separate small containers in the freezer for taking to work for our lunches, too. Even after I find the right job,(found it!) we want to try and eat as little fast food and premade foods as possible. We've been eating this way for so long that I think it will affect the way we feel and we are going to need extra energy!

Cabbage Dishes

I currently have 2 and 1/4 heads of cabbage in my refrigerator right now, not to mention the bowl of coleslaw I made on Saturday. We love cabbage around here, and when it's only 18 cents a pound, I tend to get as much as I think we can eat. I have lots of ways that I like to use cabbage and I know not everyone likes it, plus the aroma that often lingers in the house after cooking it.

Coleslaw is one of our #1 ways of using cabbage. We also like it just as a side dish for whatever we are having for dinner, lightly steamed with a pat of butter and some salt. And, since we are in the month of March, we like to have a good Irish-style dinner on St. Patrick's Day, which is coming up tomorrow.



So, corned beef and cabbage with red potatoes and carrots are on the menu for this week, along with Irish Soda Bread-Yum!





I recently found a recipe for sauteed cabbage that I adapted from my Joy of Cooking Cookbook.





Sauteed Cabbage


One 2-pound head cabbage, outer leaves and core removed


4 slices bacon


3/4 cup chopped onion


1 teaspoon salt


1/4 teaspoon paprika





Shred or thinly slice the cabbage. Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel to drain. Add the cabbage to the bacon fat remaining in the skillet, adding the onion, salt, and paprika. Increase the heat to medium-high and cook, stirring until the cabbage is crisp-tender. Crumble the bacon and add to the cabbage and serve. Makes about 4 servings.





I've also made this hearty Ham, Cabbage, and Bean Soup a couple of times. Accompanied by a loaf of homemade bread makes it a complete meal.





1/2 head cabbage (about 1 1/2 lbs), cut into 1/2-inch strips


1 cup chopped yellow onion


2 cloves garlic, minced


2 carrots, chopped


1 mdium potato (about 1 lb.), peeled and cubed


8 cups stock, any kind


1/2 teaspoon dried marjoram


1/4 teaspoon dried thyme


1 bay leaf


Salt to taste


pepper to taste


2 cups cooked cubed ham


2 cans (15 ounces each) Great Northern beans, drained and rinsed





In large soup pot, combine vegetables, stock, marjoram, thyme, and bay leaf. Bring to a boil. Reduce heat to medium-low and simmer, covered, until veggies are tender, about 30 minutes. Add ham and beans and simmer until flavors are blended, 30 to 40 minutes longer. Add salt and pepper to taste. Remove bay leaf and discard. Serves 8-10. This soup freezes very well.

I hope these ideas about cabbage will spur you to cook with it more. The health benefits are amazing and is one of the most economical fresh vegetables in the store.



I'm participating in the $5 Dinner Challenge and Tempt My Tummy Tuesday


Cabbage graphic courtesy of Everyday Health.

Cheesy Broccoli and Rice with Chicken

As I continue in my quest to fill up my freezer with made-from-scratch ready-made meals, I think I'm finding my rhythm and what works for me. I don't think I will ever do a OAMC (Once a Month Cooking) session but I will be doubling and tripling my recipes as I go along making meals and snacks for my family. In the picture above I have a Cheesy Broccoli and Rice with Chicken Casserole ready for the freezer. It really helps me to label exactly what is inside the dish, the date of when I put it in the freezer, and directions on heating it up. It's a make-over recipe from a more common recipe made with canned soup, white rice, and processed cheese. I instead used my homemade cream of chicken soup, brown rice, cheddar cheese, and homemade chicken broth. Just about all of the ingredients used in this recipe can be made ahead of time and frozen as well, and when you are ready to make this casserole, just mix everything together.

This picture is the one that was to go right into the oven. And here's the recipe that I used, which is adapted from Amy:

Cheesy Broccoli and Rice with Chicken

2 cups cooked brown rice (I make lots of this at once and freeze in small baggies)

2 cups cooked, diced chicken (I usually have cooked chicken waiting for me in my freezer)

2 cups chopped fresh or frozen broccoli

1 cup cream of mushroom or cream of chicken soup (I make at least a double recipe and again, freeze it)

1 cup shredded sharp cheddar cheese, plus more for sprinkling over the top

1 1/4 cups milk or chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1 cup bread crumbs

Mix together in a large bowl. Pour in a 9 x 13-inch pan. Bake at 350 degrees for 20-30 minutes or until bubbly.

Here is my recipe for Homemade Cream of Chicken Soup adapted from Tammy's recipe.

Yield:
3 cups (about 2 cans)
Ingredients:
1 1/2 cups chicken broth*

1/2 teaspoon poultry seasoning

1/4 teaspoon onion powder**

1/4 teaspoon garlic powder***

1/8 teaspoon black pepper

1/4 teaspoon salt (or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk

3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top and save it for sauteing vegetables in! You can also use chicken bouillon + water for your broth.

**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
Preparation Time:
5 minutes
Cooking Time:
10-15 minutes