Italian Soup

From my aunt DeAnn

4 c chicken stock
8oz tomato sauce
1qt stewed tomatoes
1 t salt
1/2 t pepper
2 c diced chicken, cooked
2 carrots sliced
1 small zucchini, sliced
1/2 lb mushrooms, sliced
1/2 c minute rice
1 pkg Italian dressing mix

Bring first 6 ingredients to a boil. Add vegetables. Boil 10 minutes. Add rice, simmer 5 minutes. Add Italian dressing. Mix and serve. Sprinkle with Parmesan cheese and croutons.

Florentine White Bean Soup

From Williams Sonoma Soups

2 T Olive Oil
3 oz chopped pancetta or bacon
1 small onion finely chopped
2 carrots finely chopped
2 garlic cloves minced
1/2 t dried oregano
1 T tomato paste
4 cups chicken broth
2 cans (14oz) cannellini beans drained
2 cups baby spinach chopped
salt and pepper

In a large saucepan over medium-low heat, warm the oil. When it is hot, add the pancetta and saute until it browns slightly, about 5 minutes. Raise the heat to medium, add the onion and carrots, and saute until the vegetables are soft, about 5 minutes. Add the garlic and oregano and cook, stirring occasionally, until fragrant, about 2 minutes.
Stir in the tomato paste, mixing well. Add the broth and the beans. Raise the heat to medium-high and bring to a boil, then reduce the heat to medium. Add the spinach and cook until it is wilted and the flavors are blended, about 10 minutes. Season to taste with salt and pepper.

Greek Chicken-lemon Soup

Recipe from Williams Sonoma Soups

Ingredients
1 cup long-grain rice
3 cups chicken broth
1 1/2 lb boneless, skinless chicken breasts cut into bite-sized pieces
1 T cornstarch
3 egg yolds
Lemon juice from 1/2 a lemon
Salt and pepper

Prepare the rice according to package directions and set aside. Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove pan from the heat and set aside.
In a small bowl, stir together the cornstarch and 1 tablespoon water until combined. In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture, then 1 cup of the broth from the chicken. Raise the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season to taste with salt and pepper.
Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season to taste with salt and pepper. Ladle the soup into bowls and serve.

hearty tomato soup

2 T. butter
1 medium onion, chopped
1 clove garlic
1/2 tsp. paprika
1/2 tsp. dried basil leaves
3 oz. cream cheese, softened
1 1/4 cups milk
2 cans condensed tomato soup
2 cans diced tomatoes with juices

melt butter in saucepan over medium heat. cook onion and garlic in butter about 2 min. stirring occasionally until onion is tender, remove from heat. stir in paprika, basil and cream cheese. gradually stir in milk and soup, return to heat, and beat with a wisk until cheese is melted and soup is smooth. stir in tomatoes, heat over medium heat stirring frequently until hot.

i was given this recipe by kate homer. it is one of jeffrey's favorties.

Tomato Artichoke Soup

4 T. butter
1 large onion, chopped
1 T. minced garlic
1/4 tsp. thyme
1 15 oz. can artichoke hearts, drained, chopped
1 28 oz. can diced tomatoes, with juices
4 cups chicken broth (or vegetable broth to make it vegetarian)
1/2 tsp. salt
1/4 tsp. pepper
1 cup sour cream

In a large saucepan heat butter and saute onion for 5 min, or till soft. Add garlic and thyme and saute 1 min. Add artichoke hearts, tomatoes, broth, salt, and pepper. Cover and simmer for 30 min. Add sour cream, stir well and simmer for 5 min.
Taste for seasoning.

*Optional: Homemade Croutons

8 cups cubed french bread
1/4 c. olive oil
2 tsp. italian seasonings
1 cup shredded parmesan cheese

Preheat oven to 400. Cover cookie sheet with parchment paper.
Combine ingredients in bowl and toss well. Spread out on parchment and bake for 5-12 min. or until cheese melts and bread is toasted. Serve with soup.

Recipe courtesy of Becky Peirce

Tuscan Vegetable Soup from Ellie Krieger

1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated Parmesan, optional

In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with Parmesan, if desired.

Courtesy of Anna Low

Roasted Butternut Squash Soup

1 butternut squash
1-2 cloves garlic or 1 t. garlic powder (use to your liking)
1 can chicken or vegetable broth
1 t. salt
1 t. ground thyme (use less)
2 T. maple syrup
1/4 t. ground nutmeg
1 pint half and half
several grinds of pepper
Cut squash in half and scoop out seeds and pulp. Cut the halves into quarters and place in a microwaveable dish with a lid. Add about 1/4 c. water to the dish. Microwave, covered, on high for 10-15 min. or until flesh is tender when a fork is inserted. Remove from microwave, take off cover and allow to cool for a few minutes. Scoop the flesh from the skin and place in a blender., Add broth, salt, syrup, nutmeg, half and half and pepper. Blend until silky smooth. Reheat in a pot or microwave. Taste and add more salt or pepper if desired.
Option: If you have more time, wrap the squash pieces in foil and roast at 400 degrees for an hour along with a clove of garlic. You'll get a sweeter, deeper flavor.
For curried soup- add 1 t. curry powder or to taste.
Valerie Phillips-Deseret News