Best Tomato Soup Ever Rea Drummond

1 medium white or yellow onion
6 T butter
Two 14.5 oz cans diced tomatoes
One 46 oz can tomato juice
3-6 T sugar
1 or 2 T chicken base, or 3 chicken bouillon cubes
freshly ground black pepper
1 C sherry (opt)
1 1/2 C heavy cream
1/4 C chopped fresh basil
1/4 C chopped flatt leaf parsley

Directions:
To begin, dice the onion. Melt the butter in large pot or dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine.  Add the tomato juice.

Next,  and this is important- in order to combat the acidity of the tomatoes add 3-6 T of sugar.  Now, you'll want to start on the low side, then taste and add more as needed.  I use 6 T.
Next, add 1 or 2 T chicken base to pot.
Now add pepper to taste and stir to combine.  Heat to an almost boil the turn off the heat.
Add sherry if desired. Stir in cream and add basil and parsley and stir.

Serve warm!

Beer Stew

5 lbs beef stew

1 tsp garlic

1 box knorrs beef and noodle soup

2 can beer

2 bay leaves

Mix all in 9x12 pan. Bake at 250 uncovered for 8 hours.

Cheesy Potato and Corn Chowder

2 tablespoons margarine

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans chicken broth

3 cups peeled and cubed potatoes

1 (15 ounce) can whole kernel corn

1 (4 ounce) can diced green chiles

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican-style processed cheese food

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Mixed Bean Soup Mix

 

Dry soup mix:

• 2 1/2 cups dried chickpeas , picked through for stones
• 1 cup dried red lentils , picked through for stones
• 1/3 cup dried onion flakes
• 1/4 cup dried parsley
• 1 1/2 Tbsp. mild curry powder
• 1 Tbsp. garam masala
• 1/2 tsp. red pepper flakes
• 1 1/2 tsp. garlic powder

To finish the soup:

• 3 quarts low-sodium chicken broth or vegetable broth
• 1 (15-ounce) can coconut milk
• Kosher salt to taste
• Fresh cauliflower and green beans (optional)
• Cilantro and lime wedges , for garnish (optional)

Directions

Active time: 10 minutes
Total time: 2 hours, 45 minutes

To make dry soup mix: Decoratively layer ingredients in a 1-quart jar; seal.

To make soup: In a large pot, combine dry soup mix and broth and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until chickpeas are just tender, about 2 hours. (The lentils will soften and break apart to thicken the soup.) Uncover, stir in coconut milk, and simmer vigorously over medium heat until chickpeas are tender and soup is thickened, about 30 minutes more. If using vegetables, add about 5 minutes before finishing. Season with salt, garnish with cilantro and lime wedges, and serve.

Hamburger Stew

In a large pot:

2 lbs hamburger browned along with 1 onion, diced and 4 cloves garlic. Drain and return to pot.

Add in: 

2 cans creamy onion soup

1 can tomato paste

1-2 large cans diced tomatoes 

1 large can tomato sauce

1 (18-20oz) pkg frozen veggies

I add in any spices you might like to add more flavor to your liking. 

Simmer in the pot or put in a slow cooker on low for 2-4 hours.

Creamy Potato Soup

2 T unsalted butter

2 medium onion chopped

Salt and pepper to taste

3 large garlic cloves

2 lb russet pot cut in ¾ in chunks

4 c canned chicken broth

2 bay leaves

1 c whole milk

½ c heavy cream

Melt butter in large pan over medium heat. Add the onions and season with salt and pepper until translucent and not brown (about 8-10 minutes). Add the garlic and cook another 2 minutes. Add the potatoes, stir and pour in the broth and add the bay leaves. Bring to a simmer over medium high heat, partially covered. Reduce heat and simmer until potatoes are tender, about 25-30 minutes. Discard the bay leaves. Working in batches, puree the soup in a blender. Add milk if the soup is too think. After all blended, return to pot and add milk and cream and heat through. When serving you can top with croutons, cheese, bacon bits and chives.

Baked Potato Crock Pot Soup

6 large russet potatoes, peeled and cut into ½ in cubes

1 large onion, chopped

3 (14oz) cans chicken broth with roasted garlic

¼ c butter

2 ½ tsp salt

1 ¼ tsp pepper

1 c cream or half and half

1 c shredded sharp cheddar cheese

3 T chopped chives

Garnish:

Sour cream

4 sliced bacon, crumbled

Shredded cheddar cheese

Combine first six ingredients in crock pot. Cover and cook on high for four hours or on low for eight house or until potatoes are tender. Mash mixture and stir in cream, cheese and chives. Serve topped with sour cream, bacon and cheese.

Cheesy Vegetable Soup

1 onion chopped

¼ c butter

½ c flour

Salt

Pepper

2 c milk

1 tsp mustard

1 (10-12oz) can chicken broth

1 (8oz) jar cheese whiz

¼ c water

Frozen vegetables (broccoli, cauliflower, peas, etc)

In pan, fry onions in butter. Add flour, salt and pepper to taste. Add milk and bring to boil. Add broth, cheese, water and mustard. Add in vegetables. Can put in crock pot after boiling.

Shrimp-Corn Chowder

¼ c chopped green onion

1 small clove garlic minced

1/8 tsp cayenne pepper

1 T butter

2 cans cream of potato soup

1 (3oz) cream cheese

1 ½ soup can of milk

2 c frozen shrimp(sm salad shrimps)

1 can (8oz) whole kernel corn undrained

Cook onion, pepper, garlic and butter until tender. Mix in soup, cream cheese and milk. Add shrimp and corn. Bring to boil then simmer for 10 minutes.

Famous Barr French Onion Soup

3 lbs onions peeled= 1 5lb bag

4 oz butter

1 ½ tsp ground pepper

2 t paprika

1 bay leaf

¾ c flour

12 C beef bouillon(I use Campbells Beef Consomm'e)

2 tsp salt

1 c white wine

Slice onion 1/8” thick. Melt butter in pan and add onions for 1 ½ hours. Add rest of ingredients except bouillon. Saute on low for 5 minutes. Add bouillon, simmer 2 hours.
For better color: add kitchen bouquet
This can also be frozen because it does make a large batch.

Toms Place Seafood Bisque

¾ c butter

¼ c chopped onion

1/3 c chopped green onion

2 c chicken broth

1 c chopped celery

3 carrots chopped thin

1 tsp salt

1/8 tsp pepper
*Ole Bay toTaste

½ lbs cod, halibut or snapper (frozen works fine) cut in small pcs

3 c whole milk

1 c heavy cream

1/3 c flour

2 cans crab meat

1 bag of frozen salad shrimp (frozen from Kroger or Walmart)

1-2 cans clams

Melt butter in large pan. Add onion and green onion and cook. Stir in chicken broth, celery, carrots, salt, pepper, thyme, bay leaves and fish. Simmer for 25 minutes. Slowly add 1 c milk to flour. Mix until smooth. Stir remaining milk and cream. Add milk mixture and Bring it all to a boil. Stir in the rest of the seafood and simmer. 

I usually double this for a larger crowd.  Making it the day before seems to make it better!

You can add more seafood if you like! 

Butternut Squash Soup

1 large butternut squash, peeled and cubed

2 potatoes cubed

2 carrots, chopped

2 stalks celery chopped

1 large onion chopped

2 32oz cartons vegetable broth

1-2 T butter or oil

1 T nutmeg

1 T cinnamon

2 T honey

Sauté onions then celery until translucent. Stir in potatoes, carrots and squash. Add broth only until vegetables are covered. Add salt and pepper to taste. Add nutmeg, cinnamon and honey (to taste). Stir and bring to a boil and cook for at least 1 hour or until all veggies are soft. When soup is cooled, puree. Serve warm.

Garlic Soup

 

2 small onions, chopped

3 garlic cloves, minced

½ c butter

6 T flour

6 c chicken broth

¼ to ½ tsp cayenne pepper

In large saucepan, sauté onion and garlic in butter until tender, about 2-3 minutes. Stir in flour until blended. Gradually add broth. Bring to a boil: cook and stir for 2 minutes or until thickened. Reduce heat; simmer uncovered for 15 minutes stir in cayenne.

Old Time beef stew

2lbs stew beef

2 T veg oil

2 C water

1 tsp Worcestershire sauce

1 clove garlic, peeled

1-2 bay leaves

1 medium onion sliced

1 tsp salt

1 tsp sugar

½ tsp pepper

½ tsp paprika

Dash of allspice

3 large carrots sliced

4 red potatoes, quartered

3 ribs celery, chopped

2 T cornstarch

Brown meat in oil. Add water, Worcestershire sauce, garlic, bay leave, onion, salt, sugar, pepper, paprika and all spice. Cover and cook 30-40 minutes. To thicken gravy, remove 2 cups hot liquid. Using separate bowl, combine ¼ c water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.

White Chicken Chili

1 T veg oil

1 lbs boneless chicken cut in cubes

1 pkg white chicken chili season mix

1 c water

1 can white beans

Heat oil in skillet and add chicken and cook 5 minutes. Stir in season mix, water and beans. Bring to boil then reduce heat to low and simmer, covered for 10 minutes.

Broccoli Cheese Soup

1/2 C butter
1 onion chopped
1 package (16oz) frozen broccoli
4 (14.5oz) cans chicken broth
1 lbs velvetta cheese block
2 C milk
1 T garlic powder
2/3 C cornstarch
1 C water


In big pot, melt butter and saute butter. stir in broccoli and cover in chicken broth. Simmer until broccoli is tender, about 10-15 minutes. Reduce heat and stir in cheese cubes. Mix in milk and garlic powder. In small brown stir in cornstarch in water. Stir in cornstarch mixture into soup. Cook until thick.
Top with cheese or green onions.