Creamy Tomato Soup (Panera Copycat)

I made this soup several weeks ago.  It was an instant “MUST HAVE AGAIN SOON!” recipe.  The link will take you to The Novice Chef.  KUDOS, Jessica!  This is the best!


Cheese Soup

Pastor Simonsen’s wife, Joan, served this in their home during a progressive supper, years and years ago.  It’s still the best cheese soup I’ve ever tasted.

1/2 c. carrots

1/2 c. celery

1/4 c. onion

Finely chop all three; sauté in 1/2 stick margarine (NO!  Use butter!) until transparent.

Stir in:

1/3 c. flour

1/2 tsp. baking soda

Salt and pepper to taste (Use approx. 1 tsp. salt and 1/4 tsp. pepper)

Slowly add:

1 qt. milk

1 qt. chicken broth

Add 1 pound of sliced Velveeta.  Heat until hot; do not boil as it can curdle.

Makes 2 quarts.

Chicken Soup

Speaking of Nonny’s Dumplings, I thought I’d jot down how I make chicken soup.  This is a true guesstimate.  I don’t measure anything.

You’ll need a large pot for this recipe.  I chop a large onion up, throw it in the pot, and add several (probably 5) stalks of chopped celery.  Make sure to include the leaves.  They make it pretty.

Next, add a whole, cut up chicken.  Don’t forget to add the liver and gizzards from that little package that’s tucked into the bird….just throw out the little paper bag.

Now, add 5-6 whole allspice and 5-6 whole peppercorns.  Cover it all with water and bring to a boil.  Cook for 30 minutes, turn to low and simmer the rest of the day.  I like to add chicken broth during the process if I’m going to need quite a bit of soup.  I take out the chicken to let it cool once it’s quite soft.  Then, the soup can turn into whatever we’re in the mood for that day.  Sometimes I add rice.  Other days it’s a noodle soup.  If I use brown rice, I cook it separately before adding it into the pot.  Nonny’s Dumplings are a favorite.  And, if I just want broth on hand, I let just pour it into Mason jars and let it cool before putting it in the fridge to use during the week.

Occasionally, I add a few chopped carrots into the pot before cooking.  This is NOT one of Bubba’s favorites, so I try not to do it often.  The rest of us like it that way.  Rarely, I even add tomatoes about 15-20 minutes before serving for a change of pace.


Nonny’s Dumplings

According to Nonny, the Biology Man’s grandmother, this was originally Mary King’s recipe.  She carefully rolled these out and cut them into strips before dropping them into boiling broth to cook.  Apologies.  I don’t spend as much time.  I use a spoon and make drop dumplings instead, unless there’s been a special request.

2 1/2 cups flour

1 cup ice water

pinch of salt (approx. 1 tsp.)

Combine these and teaspoon into your favorite pot of boiling broth/soup.  Or, roll out with pin on floured board, cut, and cook in broth.

Comfort food at it’s best.  NOT GF!

Autumn Soup

Autumn Soup, by Betty Crocker

This is one of the first recipes I ever followed.  I was part of a recipe card collection my mother passed along to me when I first married the Biology Man.  Contained in a plastic, “Harvest Gold” box, this recipe was found behind the “Seasonal Favorites-Fall” divider.   I triple it, by the way!

1 pound ground beef

1 cup chopped onion

4 cups water

1 cup cut-up carrots

1 cup diced celery

1 cup cubed pared potatoes

2 teaspoons salt

1 teaspoon bottled brown bouquet sauce

1/4 teaspoon pepper

1 bay leaf

1/8 teaspoon basil

6 tomatoes*

In large saucepan, cook and stir meat until brown.  Drain off fat.  Cook and stir onions with meat until onions are tender, about 5 minutes.  Stir in remaining ingredients except tomatoes;  heat to boiling.  Reduce heat; cover and simmer 20 minutes.  Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender.  6 servings.

*1 can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes.  Reduce water to 3 cups.  Stir in tomatoes with remaining ingredients; heat to boiling.  Reduce heat; cover and simmer 20 minutes.  The canned tomatoes break apart and give a rosy color.


Sacred Heart Diet Soup Recipe and Daily Plan

Sacred Heart Diet Soup Recipe and Daily Plan

1 or 2 cans of stewed tomatoes  (I use 1-28 oz. can of diced tomatoes, or home canned equivalent)

3 plus large green onions  (I use one bunch!)

1 large can of beef broth  (I use one large box of chicken broth, or homemade equivalent instead!)

1 pkg. Lipton Soup chicken noodle mix  (NO SUBSTITUTE!)

1 bunch of celery

2 cans green beans  (I use 4 small zucchini, or bag of frozen zuc instead!)

2 lbs. carrots

2 green peppers  (I use whatever color peppers I have on hand!)

Wash and chop fresh veggies.  Add all to large pot.  Add water to cover veggies.  Cook and eat!

Sacred Heart Diet

Day 1 – any fruit (no bananas) & soup

Day 2 – all veggies, baked potato with butter for dinner, soup

Day 3 –  soup, fruits/veggies, no potato

Day 4 –  bananas, skim milk, soup

Day 5 –  beef (10-20 oz.), tomatoes, soup

Day 6 –  beef (or chicken), soup, salad

Day 7 –  brown rice, unsweetened juice, soup