We all loved this! It’s from Taste of Home. I was going to add just 4 cups of milk instead of the 2 cups of half and half but the calories were relatively low with it, so I added it for extra flavor. The store was out of fat free half and half. We’ll try that next time.
1 package (9 ounces) refrigerated cheese tortellini (I used prob 2/3 of a 19 oz bag of frozen)
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
Cook tortellini according to package directions.
Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Yield: 10 servings (2-1/2 quarts).
1 cup equals 245 calories, 11 g fat (6 g saturated fat), 42 mg cholesterol, 756 mg sodium, 27 g carbohydrate, 2 g fiber, 10 g protein.
- My pictures turned out el nasto, so you get the cheesy one from the Taste of Home website instead. Also: this formatting is making me crazy tonight. Bottom line: we LOVED this. It tastes rich and flavorful and is so delicious.
- 1 medium onion, chopped
- 1 cup diced sweet red pepper, divided
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 large potatoes, diced
- 1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (I used cayenne)
- 1/8 teaspoon pepper
- 2 cups milk
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 4 green onions, thinly sliced
Saute onion and 1/2 cup red pepper in butter until tender. Stir in flour until blended; add broth and bring to boil. Cook and stir 1 minute, until thick.
Add potatoes, corn, mustard, paprika, salt, pepper (or cayenne) and pepper. Return to boil, reduce heat. Simmer 15-20 minutes, until potatoes are tender.
Add milk and remaining red pepper. Cook and stir until soup boils. Remove from heat, add cheese and stir until melted.
Yields 8 servings (2 quarts)
1 cup = 272 calories, 12 g fat, 31 carb, 3 g fiber, 10 g protein
Thank goodness I had this saved on email so I didn’t have to call Melanie and ask her for this recipe (for the 5th time at least). I’m making this tomorrow for a break from turkey leftovers.
Brown some stew meat (about 1 lb) and throw it in a crockpot.
3 cups water
1 tsp lemon juice
1 tsp. worchestershire sauce
clove of garlic
1 medium onion, sliced
2 bay leaves
1 T. salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp sugar
Simmer for at least 2 hours
Add carrots and red potatoes, cook until tender (usually a few more hours)
Blend 4 Tbsp flour in cold water until smooth. Stir into stew to make gravy.
We also throw in some extra salt, maybe some seasoning salt, and I always throw in a little garlic. Just use whatever you love.
Shanelle posted this recipe a couple of weeks ago and I’ve been anxious to try it. We loved it – it’s going to be a winter staple in our house!
4 large russet potatoes (peeled & cubed in bite-size pieces) – mine were almost 2 lbs worth of potato
1/2 – 1 cup finely chopped celery
1/4 cup finely minced yellow onion (not dried)
1/4 – 1/2 cup shredded carrot
4 cups chicken stock/broth (or equivalent using boullion)
2 tsp salt
1 – 2 tsp black pepper
1 Tbsp + 1 tsp white vinegar
4 Tbsp flour
3 cups milk
2 cups shredded cheddar cheese
12 oz bacon, cut in small pieces & fried
Toppings: green onions, shredded cheese, sour cream, etc.
1. Combine potatoes, celery, onions, and carrots with chicken stock, salt, pepper, and vinegar in large pot over medium heat. Bring to a boil, then turn down heat, cover, and simmer for 20 minutes.
2. In medium mixing bowl whisk flour and milk.
3. Remove pot from heat and add flour and milk mixture. Put the pot back on the heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.
4. Add cheddar cheese to the soup and simmer until melted. The potatoes should be tender and starting to fall apart. If not, keep cooking until the soup thickens to your liking.
My friend, Heidi, brought this soup to our soup swap this week and we LOVED it. Nathan is a huge fan of tomato soup, but I can’t stand the stuff in the can. This has a hint of orange that makes it more full flavored. From the cookbook Fix, Freeze, Feast. As written, this recipe makes 3 entrees, each which serve 4 people.
1/2 cup butter
3 cups chopped onion (about 3 medium)
1 t minced garlic (3 cloves)
3 lbs Roma tomatoes, chopped
8 c chicken broth
1 T lime juice
3/4 c chopped fresh basil leaves
zest of one orange
Melt butter in stockpot over low heat. Add onions and cook, stirring, until soft, about 15 minutes. Add garlic; cook, stirring, 2 minutes. Add tomatoes, broth, lime juice and sugar; bring to boil. Reduce heat and simmer, covered, for 15 minutes. Stir in basil and orange zest.
Let soup cool slightly; transfer to a food processor and puree. If you’re freezing for later, divide cooled soup into bags, seal and freeze.
Tonight, I had Nathan make dinner. I pulled up the recipe for him on the computer, and then instructed him not to follow it pretty much at all, which is my normal way of cooking, and which drives him nuts. What I rewrote for him looks exactly like this, and we loved it. The kids devoured it, too, so we call that a success!
2 T oil
1/2 cup chopped fresh cilantro
1/2 smallish onion, chopped fine
1 (29 ounce) can diced tomatoes
1 1/2 T taco seasoning
6 cups chicken broth
1 teaspoon salt
6 cloves garlic, minced
1 can of chicken
avocado, shredded cheese, sour cream, crushed tortilla chips
In a large stock pot heat oil. Add garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil. Add taco seasoning and chicken stock. Return to a boil, reduce heat to medium and add salt.
Simmer for 30 minutes and then stir in chicken. Heat through before putting in bowls and adding toppings. Enjoy!
can chicken (optional)
2 cans tomato soup, no water added
2 cans diced tomatoes (you can throw in some jarred Italian seasoning)
15 oz black beans, rinsed and drained
15 oz drained, canned corn
15 oz pinto beans, rinsed and drained
1/2 pkg taco seasoning (or 1/8 cup if you have the Costco-size)
1 can chopped green chilies, drained
~Put everything in a large saucepan and cook over medium heat (may have to reduce if starts to boil) for about an hour, stirring often so the bottom doesn’t burn.
~To serve: put handful of Fritos in bottom of bowl, add soup. Top with grated cheese, sour cream, guacamole, green onions, olives, etc.
~This freezes really well!
Without the chicken, chips or toppings, this makes 6 servings of about 1 1/4 cups each: 262 calories, .5 g fat, 11 g fiber (4.5 WW points)
This is from my friend, Elizabeth and it is SO good. You can substitue ham bits (leftovers maybe?) for the bacon.
6-8 slices bacon, fried crisp, reserve drippings
1 c diced yellow onions
2/3 c flour (sometimes too much – add slowly until you have a rue)
6 c chicken stock
4 c diced, peeled baked potatoes
2 c heavy cream (or half and half)
¼ c chopped parsley
1 ½ t granulated garlic
1 ½ t dried basil
1 ½ t salt
1 ½ t red pepper sauce
1 ½ t coarse black pepper
1 cup Cheddar Cheese
¼ c diced green onions
Chop bacon; reserve. Cook yellow onions in drippings over medium-high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps; cook 3-5 minutes, until mixture just begins to turn golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
Reduce heat to a simmer and add potatoes, cream, chopped bacon, parsley, garlic, salt, pepper sauce and black pepper. Simmer for 10 minutes; do not boil. Add cheddar cheese and green onions; heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Makes about 8 servings.
This is really hearty and filling and yummy.
6-7 or 8 cups chicken broth (start with 6)
1 T chicken bouillon
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, extra wide egg pasta – cooked
1 1/2 lbs cooked, cooled, chopped chicken breast
2 cans cream of chicken soup
1 – 12oz can evaporated milk
Boil the chicken broth, bullion, carrots, onion and celery for 10-15 minutes, until all the veggies are soft. Add the cream of chicken soup and milk and stir well (get an idea for the thickness of the soup and add more broth if you want). Add noodles and chicken. Stir well.
We loved these with Magelby’s rolls.
from my friend, Stephanie. Freezes well, make a double or triple batch.
2 c potatoes, diced
1 c carrots, chopped
½ c celery, chopped (opt.)
Boil in water with salt and pepper. Drain if you want it to be creamy, or leave some water if you want to make it a little thinner.
1 can cream of mushroom soup
1 can cheddar cheese soup
2 cans clams + juice
2 c milk
2 T butter
Cover and simmer 2 minutes.
from my friend, Michelle. Really good, freezes so well. Hominy, just in case you didn’t know (I didn’t!) can be found in a can with the beans. :)
1 onion- chopped
3 cloves garlic, minced
1 T olive oil
1 t cumin powder
1 t garlic powder
½ t chili powder
1 (28 oz) can crushed tomatoes
4 (10/5 oz) can condensed chick broth
1 cup whole corn kernels – cooked
1 cup white hominy
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed, drained
¼ cup chopped cilantro
2 boneless chicken breast halves, cooked and cut into bite sized pieces
Chopped green onions
Crushed tortilla chips
Shredded Monterey Jack cheese
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, garlic powder, tomatoes and broth. Bring to a boil and simmer 5-10 minutes. Stir in corn, hominy, chiles, beans, cilantro and chicken. Bring to a boil and simmer 1 hour. Ladle soup into individual serving bowls. Top with sour cream, green onions, crushed tortilla chips, avocado slices and cheese.
from Karrie King
(all cans are added undrained)
1 can of corn
1 can of Garbonzo beans
1 can of Kidney beans
1 can of diced tomatoes
1 LB of hamburger made with Taco Bell taco seasoning.
Mix it all together and simmer for a few minutes and your good to go.
Sprinkle cheese and chips on top.
I got this recipe out of Parents magazine about 2 years ago. It’s fast, easy, colorful and really good. I’m having a friend over for lunch today and was planning on doing Broccoli Cheese soup, but decided to do this at the last second.
1 T vegetable oil
1 medium onion, diced
2 cloves garlic, minced
32 ounces chicken broth
1 can (14.5 oz) diced tomatoes
1/3 cup salsa
1 can (15ish oz) corn, drained
1 lb. cooked shrimp, peeled
1 avocado, diced
2 T chopped cilantro
2/3 cup crushed tortilla chips
Lime and sliced green onion, optional for garnish
In a large saucepan, heat oil over medium heat. Add onion, cover and cook until soft, about 8 minutes. Add garlic and cook 1 minute more. Stir in broth, tomatoes, and salsa, increase heat and bring to a boil. Reduce heat and simmer 5 minutes.
Stir in drained corn, shrimp, and avocado, and heat through. Stir in cilantro and crushed tortilla chips, and serve immediately. Garnish with lime and green onion, if desired. Makes 8 cups.
Nutrition Info: 204 calories, 15 g protein, 9 g fat, 19 g carbs, 3 g fiber
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash – peeled, seeded, and cubed
- 32 fluid ounces chicken stock
- salt and freshly ground black pepper to taste
Pierce the squash and put it in a 400 degree oven for 1 hour. In the meantime, put all the other vegetables in a pot and just cover with chicken stock (it may not take all 32 oz). Bring to a boil, and then simmer until the squash is done.
After the squash is cooked, cut it up and add the meat of the squash to the soup pot. Transfer the soup, in batches, to a blender and process until smooth. Return to the pot, and add more chicken broth, if desired, for a different consistency.
Season with salt and pepper. Add a bit of sour cream when serving.
We LOVE this. You would never guess that it was low calorie, lower fat and healthier. It’s creamy and rich and perfect for a cooler fall day. Don’t let the Velveeta scare you away! From Cooking Light, January 2002
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free chicken broth
1 (16 oz) pkg broccoli florets
2 1/2 cups 2% milk (we use FF or 1% because that’s just what we’ve got)
1/3 cup AP flour
1/4 t black pepper
8 ounces light processed cheese, cubed (such as Velveeta light)
Heat a nonstick saucepan coated with spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper and remove from heat. Add cheese, stirring until cheese melts. Place one third of the soup in a blender or food processor, and process until smooth. Return pureed soup to pan.
6 servings (1 1/3 cups): 203 calories, 6.3 fat, 2.9 fiber