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January 25, 2014  | Everyday Recipes
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More Soup Recipes

Roasted Tomato Soup Recipe

Roasted Tomato Soup with Bacon

It started as an experiment. Cream of tomato soup with a grilled cheese sandwich has always been a favorite. But we read that roasting the tomatoes brings out more flavor. We had to try.

We started with our favorite cream of tomato soup recipe, a soup sprinkled with bacon bits, and made it with roasted tomatoes. Our favorite soup just got better. It is better when the tomatoes are roasted.

To roast the tomatoes, we used our rack and baking sheet. For us, this is a multi-purpose roasting tool. We lined the baking sheet for easy clean up, set the rack into the pan, and baked whole tomatoes from the can. (More directions are in the recipe below.

6 slices bacon
4 14.5-ounce cans whole tomatoes
3 tablespoons butter
1 stalk celery, diced
1/2 sweet onion, diced
1 clove garlic, minced
1 tablespoon all-purpose flour
2 cups chicken broth
1/4 teaspoon ground dried thyme
white pepper
1/2 cup heavy cream

Preheat the oven to 425 degrees

Cook the bacon to a crisp and snip it into 1/4-inch pieces. Set it aside.
Drain the tomatoes in a colander reserving the juice for another purpose. Place the whole tomatoes on a rack set over a baking sheet that is lined with foil. Bake the tomatoes for 20 to 30 minutes or until they change color and the excess liquid has evaporated.

Melt the butter in a Dutch oven or pot. Cook the celery, onion, and garlic until the vegetables are tender and the onion is translucent.
Sprinkle the flour over the buttery vegetables and stir with a whisk to make a lump-free paste.

Gradually add the broth, stirring with the whisk to make sure that lumps do not form. Add the thyme and salt and pepper to taste. Simmer for eight to ten minutes on medium low heat.

Pour the mixture through a strainer. Set the liquid aside. Blend the solids and the roasted tomatoes, a little at a time, in the blender.

Mix the pureed solids and the liquid together (but not the tomato juice which you will not use in this recipe). Pass the mixture through a fine mesh strainer to remove any chunks and tomato seeds. Return the strained liquid to the pan. Add the cream. Cook for five minutes. Adjust the seasoning if needed.
To serve, ladle hot soup into each bowl. Sprinkle with bacon bits.
Dennis, the Prepared Pantry

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Any of the one book/books (PDF format) listed above and in past newsletters would make an excellent gift for a wedding gift. Just take the file to Kinko, asked them to print the book double sided. Ask them to print the cover on cover stock and then have it bound. You could print it off your computer but the cost of ink might be higher than having KinKo (or similar copy place) do it for you. Having it run off, put a cover on it and giving a gift this way is one that they would value the rest of their lives. The books Dennis, the Prepared Pantry has available are full of information, very colorful, and the best part are free to download.

Giving a treasured gift of your own very special recipes you have typed up, printed off and bound at Kinko or similar copy shop would be a great addition to any other books printed out. I get the books pinted out double sided so they don't take up half as much space on the shelf.
Nancy Rogers


Soup Recipes from Southern Lou
This is a great soup. I like it with crusty bread that you toasted with garlic and butter.

Beefy Mushroom Barley Soup
Servings: 8

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream

Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.

In a large soup pot, melt butter or margarine over medium heat. sauté carrots, onion, garlic, celery, and mushrooms.

Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.
Southern Lou

This is one of my favorite cold weather soups.
Not hard to make either. I do it on the stove

Italian Lentil and Barley Soup:

1 cup lentils
1/3 cup pearl barley
1 cup carrots (chopped)
1 cup celery (chopped)
1 cup onions (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Sort through lentils to remove debris and shriveled beans, then rinse. Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.

Pour in broth, water, and tomatoes. Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours. Discard bay leaf and just before serving stir in parsley and vinegar (if using.).

Note--I prefer to add vinegar to soup when I serve it. Not all people want it. Depends on taste.
Southern Lou
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It is a very wintry day here, snowing hard and blowing winds are causing drifts with very cold temperatures. There was no school here all week. A very good time if year for the soups and extra baking. I often plan an oven meal to add some heat to the kitchen. I have electric heat and I do not think it is a comforting heat even when the thermometer says it is warm enough. Have a nice weekend.
Nana in SE Ohio


Monday recipes will be low cost or frugal recipes for everyday.  If you have favorite ones you want to share, please send it tomorrow they can be included in Wednesday's newsletter..
Nancy Rogers

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More Soup Recipes from Judy(Alaska)
Here are a couple more soup recipes that are popular in our house.

Yankee Soup

1 lb. lean beef stew meat, cut into 1 inch pieces
1 lb. smoked Kielbasa sausage, sliced
6 potatoes, cubed
4 carrots, cut in chunks
3 celery stalks, cut in chunks
2 onions, chopped
1 can (28 oz.) diced tomatoes, undrained
1 can (12 oz.) V-8 juice
2 tbsp. Minute tapioca
1 garlic clove minced
Salt and pepper, to taste

In large baking dish, layer meat and veggies in order listed. Pour V-8 juice over all. Sprinkle with tapioca, garlic, salt and pepper. Cover and bake at 350 for 3 hours until meat is tender.

NOTE: I brown the beef and mix all ingredients together and bake according to directions. I think a person could cook this all day on low temperature in Crock Pot too?
Judy (in Alaska)

Potato Mushroom Soup

8 slices bacon, cooked crisp and crumbled
1 medium onion, chopped
6 fresh mushrooms, sliced
4 medium potatoes, diced
3 cups hot water
1 can (13 oz.) evaporated milk
Salt and pepper, to taste
Shredded Cheddar cheese (optional)

Cook onions and mushrooms in some of the bacon drippings; drain on paper towel. Put potatoes, bacon, water and salt and pepper in large saucepan. Add onions and mushrooms. Cover and cook until potatoes are tender, about 15 to 20 minutes. Add milk.
Top with shredded cheese, if desired.
Judy (in Alaska)
Click Here to Print out Judy's Soup Recipes

Soup Recipes from Donna in Kansas
One of our standby soup recipes for these cold evenings is

Quick Italian Soup

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 box Hamburger Helper® lasagna
5 cups hot water
1 can (14.5 oz) whole tomatoes, undrained
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 tablespoons grated Parmesan cheese
1 small zucchini, chopped (1 cup)
Additional grated Parmesan cheese, if desired

In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in hot water, contents of sauce mix pouch (from Hamburger Helper box), tomatoes, corn and cheese; break up tomatoes. Heat to boiling, stirring constantly.

Reduce heat; cover and simmer 10 minutes, stirring occasionally.

Stir in contents of uncooked pasta pouch (from Hamburger Helper box) and zucchini. Cover; cook 10 minutes longer. Sprinkle each serving with additional grated Parmesan cheese.
Calories 310 serves 6 but more like 4 in my family of hearty eaters LOL

Then of course there is our favorite

Taco Soup

1 lb ground beef, browned and rinsed (to remove all fat)
1 large onion, chopped
2 (16 ounce) cans chopped tomatoes
3 (16 ounce) cans Mexican style pinto beans, undrained
1 (16 ounce) can corn, undrained
1 (4 1/2 ounce) can chopped green chilies
1 (15 ounce) can rotel
1-1/2 cups water
1 (1-1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope ranch dressing mix

Cook the beef and onion, drain and rinse. Add the other ingredients and simmer until hot, giving time for flavors to blend. This serves 4 to 6 depending on how hungry everyone is LOL
Donna in KS
Click Here to Print Donna's Soup Recipes

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More Soup Recipes from Robbie IN
You can make this hotter, but I have found it is best to let each person add more heat to their bowl, especially if serving at a gathering where you don't know everyone's tolerance for hot sauce. You can also substitute milk for the cream for a lighter soup.
Robbie IN

Buffalo Chicken Soup

3 cups cooked and diced chicken
2 tablespoons olive oil
3 celery stalks, diced
1 onion, diced
4 carrots, diced
4 cups chicken broth
1 1/2 cups heavy cream
1 teaspoon hot sauce or to taste
1 1/2 cups shredded Monterey jack cheese (or mozzarella)
1 cup crumbled blue cheese
1/2 cup shredded Parmesan cheese
1/3 cup flour
2 tablespoons of Italian parsley, chopped finely

Saute carrots, celery and onions in olive oil until tender. Stir in broth, heavy cream and hot sauce. In a bowl, toss all the cheeses together and flour. Mix well. Gradually add to soup. Heat until thick and hot, serve with additional hot sauce and extra blue cheese.
Robbie IN

Sue requested crockpot Brunswick stew recipes in the 1/16 newsletter. There are many different versions of this recipe, some of which use rabbit or squirrel instead of chicken, some add ground beef or chopped pork with the chicken, some add barbecue sauce, and others use different vegetables. I have also seen some that add 1/2 cup butter instead of the small amount listed in this one. I hope this helps you.
Robbie IN.

Brunswick Stew Crockpot

3 to 4 slices lean bacon, diced
3 tablespoons flour
salt& pepper to taste
pinch ground cayenne pepper
3 1/2 to 4 pounds chicken pieces (1 broiler fryer)
3 medium onions, thinly sliced
2 cans (14.5 ounces each) diced tomatoes
1 red bell pepper, chopped
1/2 teaspoon dried thyme
2 cups lima beans, fresh or frozen, cooked
2 cups corn kernels, fresh or frozen, thawed
1/2 cup okra, sliced, fresh or frozen
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce

In a large skillet, cook the diced bacon until fat is rendered. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. Combine flour, salt, pepper and cayenne; dredge the chicken. Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Add 1-1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add remaining ingredients, including reserved bacon; cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender. Can also add 8 ounces diced ham, if desired.
Robbie IN

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Shrimp Lo Mein

8 ounces lo Mein noodles
2 tablespoons canola oil
1 pound peeled and deveined medium shrimp
1/2 pound snow peas, trimmed
4 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
kosher salt
1/4 cup oyster sauce (found in the Asian aisle of most supermarkets)
2 tablespoons rice vinegar
1 tablespoon soy sauce
crushed red pepper, for serving

Cook the noodles according to the package directions.
Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes.

Add the oyster sauce, vinegar, soy sauce, and 1/4 cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.
Bill, Alb
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

Paypal: email address is everyday_recipes@yahoo.com