Tag Archives: soup

Soup Time!

30 Dec

Cold weather is soup weather. When the chill sets in, the soup goes on. I decided to try making a soup I had never made before. And I wanted to make it from scratch. My darling Denis talked about his sister Kathy’s Italian Wedding Soup. He remembered it being quite delicious. Decision made.

Italian Wedding Soup has meatballs, so my first order of business after finding a recipe that I could start with (while making it my own) was to make meatballs. I used a couple of types of ground meat, bread crumbs, a beaten egg, and some italian seasoning. While some epicureans fry their meatballs, I bake mine. I cooked up a big batch so there were extra to put into the freezer for another day.


While the meatballs were cooling, I assembled the rest of my ingredients. Cooked meatballs, chicken stock (both homemade and store bought), shredded carrots, celery, arugula and spinach, orzo, eggs, parmesan cheese, and finally salt and pepper were set to come together in one magnificent soup. The homemade chicken stock was loaded with succulent herbss-and would perfectly season the soup.


Next I started chopping. I like everything ready when I begin making something, It just makes it easier to assemble.


Just a little FYI…when I use celery in a recipe, I use both the outer stalks and the leafy insides. I don’t waste any flavorful tidbit when I cook.

Next I sautéed the carrots and celery in a little butter. Then I added the stock. My first  ever soup kettle of Italian Wedding Soup was underway. The tantalizing aromas floating through the house brought my darling Denis to the kitchen. One of the many things I love about cooking…the kitchen becomes an impromptu gathering place.


The soup was bubbling away, and the scents wafting through the house made the frosty day outside fade away . Next, more building of the flavors when the chopped arugula and spinach went into the broth.


Then it was time to froth up the eggs. When I add eggs to any recipe, they sit on the counter for about 20 minutes to come to room temperature before adding them to a recipe. Eggs work better in recipes when they are room temperature.


After whipping the eggs, I stirred the soup and slowly drizzled the eggs in-they cooked slowly as they were added. The soup was coming together beautifully.


The house was filled with the warmth of bubbling soup.

In went the meatballs. They just had to be heated through and the soup was complete. Time to dig in!


Freshly grated parmesan garnished the soup. Cripsy garlic bread completed the meal. While it was chilly outside, inside it was warm and oh so delicious.

Soup lends itself to personal csutomization. It can be easily tailored to taste. Love pepper? Grind some flavorful heat into the soup. Want more veggies? Chop them up and toss them in. Is vegetarian soup your preference? Use tofu and vegetable broth. Easy Peasy. Let your food express your personality and have fun!



True Story…

5 Dec

It is turning REALLY chilly.  I have soup on the brain…again!  But I also have yummy fresh fall produce on the brain too.  Gosh…can those two be related?  Oh yeah!

So true story.  This morning leaving for work I catch a glimpse of a big butternut squash sitting on the kitchen table (I always have a platter of fresh fruits and veggies on the kitchen table ready to go).  I hung on to that thought.  Once I got to work the thought of that big flavorful squash was pushed from the front to the back of my mind while I concentrated on work, but it was still there.

I really had food on the brain, and that was going to make its way out to a yummy dinner for my family.  I kept thinking…what could I do with that squash?  Then it struck me.  I had some beautiful lump crabmeat in the fridge to use up too, and I was determined to get those two things together.

Denis has been talking about making soup lately, and any soup he ever makes is fabulous.  Hey, how about soup with butternut squash and crab? Yes!  that was it.  I thought my head would explode because it sounded so good (plus I’d had a tiny breakfast and was hungry!!).  I texted Denis.  I knew one text would hook him on the idea too.  And it did.

I walked into the house after work.  Even thought my dog was happy to see me and jumping around my ankles in joy at my return, I stopped dead in my tracks.  I did not bend down and talk to her as I usually do.  My head went back.  My eyes closed.  I breathed in deep.  I knew instantly that Denis was there and cooking.  It smelled amazing.  I had to take it all in.  The house smelled incredible.

After a minute of taking the scents and aromas in, I gave my sweet dog some attention.  Then off I went in the direction of the kitchen.  Dinner was fantastic.  Soup was perfect for that chilly night!  What do you have on hand to  make soup with tonight?


The butternut squash crab soup and a glass of wine made the perfect cold night dinner!  See the beautiful plate of veggies on the table?  It is great to be veg ready!

The butternut squash crab soup and a glass of wine made the perfect cold night dinner! See the beautiful plate of veggies on the table? It is great to be veg ready!

Time for soup!

12 Oct

Ah yes.  The calendar says its October.  We may still be having some warm days, but make no mistake.  It is fall.  Soup is on!

Let’s have a brief history of soup.  Many historians believe that soup is as old as the history of cooking.  Soup is an ancient food.  It was the perfect food for rich and poor, all cultures, healthy people and invalids.  In other words, it was an ideal food for everybody.  Most everyone had access to a pot and fire  Not only that, anything can go into soup.  So it is easy to understand how it dates back hundreds of years.

The art of tossing things into a pot for a one dish meal started out as a rustic meal, and has come a long way.  Soup is nutritious, flexible with ingredients, warm and nourishing.  It can be as simple or as sophisticated as desired.   My number one reason for loving soup, though, is that it can be made on any budget.  Another bonus…soup can easily feed a crowd.

I am not the only one craving comfort food at the moment.   I went out to lunch with some folks from the office.  They invited me to “go out for soup”.  Sure, I thought.  When I inquired as to where we were going for soup, the answer confused me.  Donna, a coworker,  said “Oh, to a Mexican restaurant down the street”. Umm, what?  A mexican place?  But always one for a culinary adventure, off I went with the office crowd.  I need not have questioned the rationale.

The soup and quesadilla lunch special was about 6 bucks.  It was easy on the budget, but more than that, it was fantastic!  Who knew that you could get delicious soup at a place that I relate more closely with a cheesy, spicy, rice and tortilla meal.   This lunch outing really got me jazzed yet again for soup season.  Its time for some fun.   After all, it is fall!

The soup and quesadilla lunch special.  Delish!

The soup and quesadilla lunch special. Delish!

Just look at that chunky soup filled with veggies, avocado, and chicken.

Just look at that chunky soup filled with veggies, avocado (a favorite superfood of mine), and chicken.

Soup-Rich warm comfort food! Yum!

21 Sep
Home made tomato basil soup.  Easy and delicious!  And the leftovers were fabulous.

Home made tomato basil soup. Easy and delicious! And the leftovers were fabulous.


As the weather continues to turn from steamy days to the cool crisp air of fall, I am on my comfort food fast track.  Last week, home made tomato basil soup filled the bill.  And if I may be so bold,  it was creamy, rich, and quite delicious. (Ouch!  It hurts to pat myself on the back!)

Tomato basil soup is a snap to make with just a few things on hand.  I used canned tomatoes, but had fresh basil still going crazy in it’s sunny patio pot.  I began by sautéing onions, celery, and garlic in olive oil.  Next, in went some canned tomatoes to simmer for a bit. I use a variety of tomatoes depending on what is in the pantry.  (Whole tomatoes are just fine to use if you have a stick or immersion mixer to smooth it out). Salt, pepper, and a dash of sugar is also necessary.  I use both black pepper and red pepper flakes because I like a little heat in my soup, but you can be light handed with the pepper if that suits your personal preference.

Even if using fresh basil, tossing in about a tablespoon of dried basil while the soup is simmering adds a nice flavor touch, and certainly adds to the succulent aroma.  When the soup starts simmering, the amazing scents of tomatoes and basil begin wafting through the air.  Pathetic true confession: sometimes when I am cooking and it starts to smell good in the house, I will go outside for a sec, then step back inside and let those incredible aromas hit me all over again.

Fresh basil.  The taste is amazing and the aromas are truly mouth watering!

Fresh basil. The taste is amazing and the aromas are truly mouth watering!

There are so many reasons to love soup.  The house warms up with delicious lingering scents, and you can really customize it for your own taste and occasion.  Add a little of this and a little of that.  And soup is super budget friendly.  Soup is also easily paired with a well toasted or grilled sandwich…the crisp texture  of the sandwich is wonderful with the warm smooth soup.  Very pleasing to the palate. Make it on the weekend and use the leftovers for a quick week night supper.

Amy’s Tomato Soup

  • 2 T. olive oil

    Simple soup ingredients.

    Simple soup ingredients

  • 1/4 cup each of chopped onion and celery
  • 1 tablespoon chopped garlic
  • 2 cups chicken stock (can use vegetable to make it vegetarian)
  • 2 32 oz. cans tomatoes
  • 1 cup milk (optional-and I use skim)
  • 1 small can tomato paste
  • 2 T. ketchup
  • 1/2 t. sugar
  • 1 T. dried basil
  • 2-3 T chopped fresh basil
  • Salt, pepper and red pepper flakes to taste

Put olive oil in large stock pot.  Heat briefly and add onion and celery. Sautee until soft, about 5 minutes, stirring constantly.  Add garlic and stir for another minute.  Gently pour in stock and simmer for 10 minutes, stirring twice.  Add all tomatoes, tomato paste, ketchup, salt, pepper, sugar and dried basil.  Give this a good stir.  Turn heat to medium to low and let simmer for 20 minutes.  Use immersion or stick blender to smooth out the texture, being mindful of the hot liquid.  Taste for salt and pepper at this time and adjust for taste.  Add fresh basil  and let simmer on low for 15-20 minutes.  You can whisk in the milk at this time if you choose.  Garnish with freshly grated parmesan cheese and fresh basil.

This is a fun recipe to tinker with.  Feel free to make it more hispanic by adding cumin.  Make it a little more greek by adding oregano.  Go for it.  Have a blast!  Welcome fall into your family kitchen by adding this fabulous comfort food.  Try this soup, make it your own, and then shoot me a note to let me know what you did.  I can’t wait to hear about your foray into fall comfort food!



Leftovers. What’s in the fridge?

19 Mar

Dinnertime.  What to fix…?  The fridge is full of leftovers, so lets pull something together.  What is in the fridge tonight?


  • chicken
  • chopped onion
  • parsley
  • orzo
  • carrots
  • pimento cheese
  • crusty bread
  • berries

I usually keep chicken and vegetable stock as a staple in the pantry, so I decided to make soup.  I pulled out my soup pot, put it on the stove, and added 2 tablespoons of butter.  When that was hot and bubbly, I added the chopped onion.  While those began cooking, I coarsely chopped the leftover carrots and tossed those in with the onions.  After about 4 minutes, I added 2 cartons of chicken stock and chopped fresh parsley.  I gave it a  nice stir to mix.  It started to smell delicious!

That started bubbling away.  Next the chicken went into the soup.  It was leftover grilled chicken and seasoned nicely.  The wonderful smoky scents wafting through the kitchen were warm and comforting.  I began preparing the sandwiches.  I spread the pimento cheese (home made, by the way, leftover from a dinner party a few nights prior) over the crusty bread and got a big skillet out for the sandwiches.  I added the orzo to the soup and gave the it a nice stir.  After a couple of minutes, I tasted it.  Ah yes…it was well on its was to yummy! I sprayed the skillet with fat free cooking spray and in went the sandwiches.  Grilled pimento cheese sandwiches have become a family fav.

The children set the table.  Out went the berries, soup, and grilled cheese sandwiches.  Voila!  A quick dinner was on the table, and since leftovers were used, it was a super budget friendly meal.  Leftovers are fantastic for a quick meal.   Toss something simple together and enjoy a nice family meal.  And remember, since you cooked dinner, the kids are washing all that tuppperware from the leftovers!   Bon Appetite!

The Art of Layering

26 Feb

Layering is important.  I grew up in the midwest and made it through countless winters there, so I know a thing or two about layering.  When it is so cold that the moment you walk outside your nose hair freezes (and it aint pretty!) you learn about the importance of layering.  That brings me directly to another point.  Fashion goes out the door when the temperature is below zero, the furnace doesn’t shut off, and it’s just plain cold.  Which works for me.  I seem to have missed the “fashion” girl gene anyway.  So I layer for reasons not related to fashion…my sister got that gene!  She always looks cute.   Me?  Well, lets just say I try.

I apply most of my sense of layering to food, of course!  As a (self proclaimed snobby) foodie, I like to layer flavors when I cook.  What does that mean?  I add ingredients slowly while cooking if the recipe and time allows, perhaps with a soup or a sauce.  When pinched for time, a sauce can be thrown together quickly.  However, if time allows, layering food flavors while cooking is worthwhile.

Secret tip: throwing a parmesan rind into a sauce or soup early on to simmer adds flavor.  I love this tip.  Not only because of the amazing flavor that this imparts, but the premise is wonderful when cooking.  Layers.  Like a cake.  And using every single part of food.

Dinnertime…with leftovers

12 Feb

My last post outlined the challenge of making a quick dinner with items out of my fridge and pantry.  I was too tired to fuss, and ended up with a big batch of tomato roasted red pepper soup.  It was belly warming and delicious.  After dinner I tossed the leftover soup into the fridge.  That was a lucky move!

The next day, I dashed out to a class at my local gym after work.  Walking in the door at home, I was greeted by an equally busy but hungry family.  It was 6:00. I was pinched for time.  I had to think fast.  So I pulled the leftover tomato soup from the fridge and then foraged through my kitchen for the rest of dinner.  In addition to the leftover soup I had:

  • Frozen tortellini
  • Frozen broccoli cauliflower mixture
  • Refrigerated biscuits
  • Canned tomato paste
  • Parmesan cheese
  • Butter

This became dinner.  I put a big pot of water on to boil.  Next, I took the leftover soup, put it in a saucepan and added some tomato paste (to thicken the soup), oregano, parsley, and basil.  After a big stir over medium heat, that began simmering  into a nice sauce.  The frozen veggies went into the microwave.  The bread went into a 350 degree oven for 13 minutes.

The pasta water boiled, so in went the tortellini and cooked in a quick 5 minutes.  By then the vegetables were cooked, and the bread was ready.  As the pasta drained, I pulled the bread out of the oven, split and buttered the biscuits.  The veggies went into an oven safe bowl with a little butter and parmesan cheese.  I put it back in the microwave for a minute.  Dinner was on the table in a snap.

You can’t hit it out of the ballpark every night.  It wasn’t a perfectly healthy dinner, but much more nutrient dense and economical than any drive thru meal.  Not bad for a home made family meal tossed together in about 30 minutes.

The best part, and you may use this if you like,  is the “dinner rule” in my house.  The person or people who make dinner don’t do the dishes or clean up the kitchen.  At first this was a hot button issue with whining teenagers arguing their point of why they should not have to do the  dishes.  I turned a deaf ear to it, so the whining did not last long.  But this rule, held tightly from the get go,  changed the thinking in my household.  Others wanted to cook dinner.  And who am I to argue?