Bean and Chorizo Crock Pot Soup Recipe

Hola Amigos: These is the season for soups! When it's cold outside all you want is to feel warm all over and sometimes the only way to do that is with a good old fashioned soup.

Today I'm sharing with you an easy recipe for a very tasty bean soup on the crock pot that hits just the spot.
The richness of the beans with the spice of the chorizo makes it ideal for fall and winter! Even the color is inviting and "fall-like"

I'm using for this recipe the new chorizos by Johnsonville. They are less spicy than your traditional mexican chorizo, very affordable ( I got mine with a 2 for $5.00 deal) and since they are milder in flavor, the soup is also kid friendly.

This soup is good by itself, it has big chunks of chorizo and beans, very satisfying. Top it of with sour cream, some green onions and of course some crispy Bacon. Also,if you are like me, no soup is complete without it's side of white rice! I know, It's tradition in my country to have soup with rice, I guess it's like having hamburger with fries here in the US.

Thank you for visiting the blog today! Lately I've been letting the recipes do the talking. Simple but tasty homey foods require few words and big appetites! Once you are full, then we can talk, lol. Have a beautiful day and remember my friends, everything tastes better with a Pinch of Love!

Besitos,

Lizy

Bean and Chorizo Crock Pot Soup

Ingredients:

1 Cup Navy Beans

1 Cup Pinto Beans

or use 2 Cup bean combination of your choice

1 (14.5 Oz) Can Diced Tomatoes

1  Large Onion cut in quarters

2 Clove Garlic finely minced

1/4 Cup BBQ Sauce

4 Cups Vegetable broth 

1 (16 Oz) Package Johnsonville Chorizo

Salt, Pepper to taste

3 Slices of Bacon Crisp and Chopped

Sour Cream

Green Onions

Directions:

Rinse and soak your beans the night before. When ready to cook, drain soaking water and place beans in your crock pot with tomatoes, onion, garlic bbq sauce and broth. Add salt and pepper to taste and cook for 4-6 hours. Once is ready, scoop about 4 ladles full of beans and 1 or 2 chorizos. Put them in  a food processor and process until smooth. Add this mix to the contents of your crock pot to thicken the soup. mix. Serve with some sour cream, green onions and chopped crisp bacon. Enjoy.

Prep Time: Soaking the beans overnight               Cook Time 4 hours                       Serves 8

Sharing my hearty soup at these Fabulous Parties:

Smart School House, Ginger Snap Crafts, Made to be a Momma, My Girlish Whims, All She Cooks, Ducks 'n a Row, The View from 510, Hi! Its Jilly, Memories by the Mile, Fluster Buster, Creative Geekery, Lamberts Lately, Posed Perfection, Krafty Cards, A Glimpse Inside, Gingerly Made, Live Laugh Rowe, Made in a Day, Saving 4 Six, The Crafty Blogstalker, Sparkles and a Stove, Simply Dream and Create, Consider me Inspired, The Mandatory Mooch, Artsy Fartsy Mama, What's Cooking Love?, The Best Blog Recipe, Juggling Real Food and Real Life, The Girl Creative, Sweet Haute, Jennifer Rizzo, Kitchen Fun with my 3 Sons, The Answer is Chocolate, Rattlebridge Farm, Tidy Mom, My Turn (for Us), Becoming Martha, Craft Dictator, The Jenny Evolution, Living Better Together, My Personal Accent, The Pin Junkie, Not Your Ordinary Recipes, Liz Marie Blog, 504 Main, Foodie Friends Friday, Diana Rambles, The Thriftiness Miss, Today's Creative Blog, Cheerios and Lattes, The Wondering Brain, Angels Homestead, Too Much Time on my Hands, What's Cooking with Ruthie, Made from Pinterest,SewLicious Home Decor, Lemon Paper Designs, Twigg Studios, Suburbs Studios, 2 Crochet Hooks, Nifty Thrifty Sunday, Life on Lakeshore Drive, Flamingo Toes, Serenity You, Everyday Mom's Meals, I Should be Mopping the Floors, My Mixing Spoons, Under The Table and Dreaming, This Gal Cooks, A Pinch of Joy, Lines Across, The Plaid and Paisley Kitchen, The Chicken Chick, Between Naps on the Porch, Feeding Big, Watch Out, Martha!, A Southern Fairytale, The Gunny Sack, Our Table for Seven, Hun...What's for Dinner?, Chef In Training, Home Stories A to Z, Nap Time Creations, Mnady's Recipe Box, Sugar Bee Crafts, Cozy Little House, Lady Behind the Curtain, A Bright and Beautiful Life, Gina's Craft Corner, Katherine's Corner

Woodland Ogre Halloween Beef and Pasta Stoup Recipe

Hola Amigos: Not everything hasto be skulls, bones and witches for Halloween right? there are plenty of other fun characters out there to play along with make a recipes around them. This is one example, the friendly (?) Ogre!
We all learned to love that green fellow capable of making the "princess"  forget about getting  the ultimate makeover and be true to herself.  I wasn't quite fond of his taste for dinner (neither were the 3 blind mice) but I'm sure this dish would satisfy his appetite and the appetite of any of our own big and little ogres at home!

It's a crock pot dish too...so no need to slave over a cauldron  to enjoy comfort food at the end of a cool Fall or Winter's day!

Just like a real Ogre would do, don't even worry to much about perfectly cutting veggies, just rough chop everything and after 4 hours or so enjoy the goodness!

As you can see here, nothing is Mushed <-----not quite sure that's an actual word but you get the idea. Everything remains whole giving it the perfect "Stoup" consistency...a Stew and Soup together! what is not to love about it!

Here you have it my friends! Like our favorite character said once "Ogres (and bloggers) are like onions", no we don't stink, but we have layers and deep inside we all believe in fairy tales and we  bring them to life with projects, crafts or why not a recipe! Enjoy and remember that everything tastes better with a Pinch of Love!

Besitos,

Lizy

Woodland Ogre Halloween Beef and Pasta Stoup

Ingredients:

1 (1 1/2-2 Pound) Chuck Roast

1 Small Bag Frozen Stuffed Pasta

(I had Ravioli handy, but you could use Tortellini too)

1 14.5 Oz Can Petite Diced Tomatoes

1 14.5 Oz Can Sweet Corn

1 14.5 Oz Can Beef Broth

1 14.5 Oz Can Condensed Tomato Soup

1 Large Onion Chopped

8 oz Baby Bella Mushrooms

Salt, Pepper, Celery Salt , Onion Powder to taste (or use your own favorite spice mix)

Parmesan Cheese

Directions:

Get your Crock Pot ready.

Make a bed with your chopped onion and place the roast on top, add the rest of ingredients except the Parmesan Cheese.

Cook for 4 hours. Serve with some Parmesan Cheese on top and Enjoy

Personal Tip: I like to use chuck roast for soups because it's not expensive and it gives the best flavor to soups, stock and broths, but I don't like the fact that it has bones and a bit too much fat for my taste, so I take the extra step of trimming the bone and fat before I freeze it, so it is ready to go when I need it. 

Prep Time: 5 Minutes                              Cooking Time 4 hours                         Serves 6 Bowls

Sharing some Ogre Chow at these Fa-BOO-lous Parties:

The 36th Avenue, 52 Mantels, The Mandatory Mooch, Sweet Haute, Saving 4 Six, Lamberts Lately, What's Cooking Love?, A Handful of Everything. Live, Laugh Rowe, The Crafty Blog Stalker, Katherines Corner, The Best Blog Recipes, Craftionary, Tidy Mom, The Girl Creative, One Tough Mother, Home Maid Simple, Kitchen Fun with my 3 Sons, 504 Main, Craft Dictator, Do Small Things with Love, Diana Rambles, Sara Howe, Planned in Pencil, Living Better Together, The Jenny Evolution, Shaken Together, The Pin Junkie, Tatertots and Jello, Not Your Ordinary Recipes, Serenity You. Classy Clutter, Who Needs a Cape, Cheerios and Lattes, Too Much Time, Twigg Studios, Life on Lakeshore Drive, WCFS, Your Homebased Mom, Mommifried, The Thriftiness Miss, Under the Table and Dreaming, Dear Creatives, Flamingo Toes, I Should be Mopping the Floor, Frugal Foodie Mama, Sumo's Sweet Stuff, Coastal Charm, Between Naps on the Porch, Carrie This Home, A Pinch of Joy, PandP Kitchen, Jembellish, A Southern Fairytale, Setting for Four, Titi Crafty, Huckleberry Love. VMG 206, The Gunny Sack, Ladybug Blessings, Home Stories A to Z, Chef in Training, Our Table for Seven, Nap-Time Creations, Mandy's Recipe Box, The Everyday Home, The Well Crafted Home, Smart School House, My Sweet Mission, Lady Behind the Curtain, Thank You Honey, All She Cooks, Ducks n' a Row, Six Sisters's Stuff, Call Me PMc

Rapidito en Viernes=Quicky Fridays

Hola Amigos! Friday is here and what a weekend this one promises to be! Pre-Superbowl parties on Saturday and the game on Sunday!
This morning looking through some paper work I ran into a postcard from some paradise island saying something to the effect...Wish You Were Here! and I said...well I might not be able to get on my magic carpet and transport myself to a sandy beach coconut in one hand and suntan lotion on the other...but I can pretend I'm there via food! So I did! Seafood, coconut, ginger and lime..yummm....and everything is done in less than 30 minutes!...I'll take that for now!!! Here is my recipe perfect for a rich, tasty soup that will make you feel right in the middle of a Thai Market, a Pacific Island Restaurant...or a Tropical Beach in no time at all perfect for this busy weekend or anytime you feel like traveling without leaving the comfort of your house.

Island Paradise Scallop Coconut Soup

3 cups Vegetable Stock

1 cup bottled Clam Juice

2 TBSP Fish Sauce

2 Cloves Garlic, minced

8 oz Sliced Fresh Mushroom 

2 TBSP Fresh Ginger, chopped

1 cup Fresh Snow Peas

1/2 Pound Scallops

1/2 Pound uncooked Shrimp, peeled and de-veined 

1 can Lite Coconut Milk

1/4 cup Fresh Lime Juice

1 TBSP Cilantro

2 TBSP Green Onions, chopped

1/4 Tsp Red Pepper Flakes (optional)

In a large soup pot. whisk together stock, clam juice, fish sauce, garlic and ginger. Bring to a boil.

Add mushrooms, reduce heat and simmer 5 minutes.

Add snow peas, scallops and shrimp. Bring to a boil. Cover, reduce heat and cook for another 5 minutes.

Stir in coconut milk, lime juice, cilantro, green onions and pepper. Cook for another 5 minutes until thoroughly heated.

Listo!

This soup will easily serve 4 !

There you go my friends and easy trip to the islands. Delicious, somewhat healthy since we used lite coconut milk, but most importantly done in about 30 minutes ! 

Wishing you a great weekend and a  fun Super Bowl Celebration among friends and family always keeping in mind that everything tastes better with a Pinch of Love !

Besitos,

Lizy

Joining these Fabulous Parties:
This and That
Dear Creatives
Rattlebridge Farm
Consider Me Inspired
USS Crafty

The Self Sufficient Homeacre
A Pinch of Joy
Mom's Test Kitchen
Hun...What's for Dinner
Call Me PMc
Semi Homemade Mom
The Shaffer Sisters

Ham & Cheddar Potato Soup

When you send your husband to the grocery store and there is a severe and expensive mistake made in the deli department, it is hard to know who is to blame.



For example, when you ask for a ham steak and for starters, you know there are packaged ham steaks that would be small and perfect.  But just in case, you write down a few specifications... 1/2 inch thick and you let the shopper know that you will need about 3/4 cup chopped ham in the end.

When the groceries arrive home, and you find yourself with a slab of ham that could be considered a Christmas dinner for six, who is to blame?  Let's go multiple choice...

a. The deli department.
Did they see that husband-sent-shopping from a mile away and think ah, today is the day I get this sucker to buy half my inventory?

b. Your husband.
Did he think, this purchase will seal the deal in me never having to grocery shop again.

c.  Your husband and the deli department.
Do husbands and deli departments have a little "you scratch my back and I'll scratch yours" deal going on?

d. You
Probably not, but should you have been more specific and realized that sending a man into a grocery store might be like him sending you to buy parts to fix the sink?

I have to say in this real life situation that recently happened to me, I'm not sure Mr. Hungry can be to blame.  Last year, I sent him with a list that included pancetta.  We had been on a big pizza kick and we needed just a sprinkle of diced pancetta.  When he came home with an $18 1 lb. chunk of pancetta, I had quite a few emotions, but none of them strong enough to take him off of the occasional grocery duty.  He knows he is not getting of that easy.

The good news is I needed the ham to try out this soup recipe and it instantly became a favorite.  I've made it three times in two weeks.  It's hearty, has so much flavor and makes the perfect chilly night meal.

As we continue our culinary study in ham, we have also had ham in our eggs, ham and pineapple pizza and we still have just a bit that I might need to find a way to heavily disguise because I'm not sure we can take much more.  At least I got a new favorite recipe out of this beautiful mistake.

From my little kitchen to yours... Enjoy.

Ham & Cheddar Potato Soup
Makes 6 to 8 servings

Note
Note about chicken bouillon: Chicken bouillon comes in granules or cubes and can be found next to chicken broth in the grocery store.  I think the cubes are easiest to work with and store, but the granules will do the trick as well.
Ingredients
4 cups peeled and diced potatoes (about 1/2 - 1 inch cubes)
1/3 cup diced celery
1/3 cup finely chopped yellow onion
3/4 cup diced cooked ham
4 cups water
4 chicken bouillon cubes or 2 tablespoons chicken bouillon granules
1/2 teaspoon salt
1 teaspoon ground pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
1 cup shredded cheddar cheese + more for garnish
Step by Step
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a wire whisk, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.  Add one cup of shredded cheddar cheese and stir until melted and blended.
Stir the milk mixture into the stockpot, and cook soup until heated through. 

Garnish with extra cheddar cheese and serve hot. 

//Adapted from allrecipes.com

{slightly chunky} Tomato Gazpacho Soup

It's hot as blazes around here.  Until further notice, my oven is closed.

Who's with me?  If you're not with me, it means you live in one of those places with perfect summer weather and I would rather not hear from you right now.

But if you are in my boat... the temps are above 95 or the humidity hits you in the face like a wool blanket when you walk outside...then get ready.

This heat has even changed my taste buds.  I've never been one for cold soups.  Just no appeal really.  I liked em hot and savory, but since this i-must-eat-only-cold-things hit, it sounded like a pretty good idea to have something both cold and savory.

Not to mention the fact that tomatoes are out of this world right now.  It's amazing how good foods taste when they are actually in season.

There is a little bit of prep work here, but no heat so that's a plus.  Have any favorite chilled or frozen recipes you'd like to share?  Email me, please.  Let's band together against this heat, shall we?

From my little kitchen to yours... Enjoy.

Here are a few pics from the process...

The way I like to go about getting the seeds out of a cucumber.  Slice in half and then slice diagonally on both sides to remove the strip of seeds. 

but as the saying goes, there's more than one way to skin a cat. 

This is a good size chunk to aim for with all your veggies...

This thing is a work horse...

Finally got all those veggies processed.  As you can see, I still had some chunks, which is why I chose the hand blender to help me out at the end.

Tomato Gazpacho
Adapted from Ina Garten
Recipe Notes
I prefaced that this was slightly chunky because if you like gazpacho and you like it extremely smooth and creamy, that is not what you are going to get from this recipe, but I love the texture.

Ingredients

1  cucumber, halved and seeded, but not peeled

1 red bell pepper, cored and seeded

4 plum medium sized vine ripened tomatoes

1 small red onion

3 garlic cloves, minced

3 cups tomato juice (23 ounces)

1/4 cup white wine vinegar

1/4 cup olive oil

1/2 tablespoon kosher or sea salt

1 teaspoons freshly ground black pepper

Special Equipment

Small food processor
Optional Equipment
Hand blender

Step by Step

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into small 1 inch chunks. Put each vegetable separately into a small food processor fitted with a steel blade and pulse until it is coarsely chopped. Leave slightly chunky; do not completely liquefy.

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. Optional:  If you would like a little more creaminess with small chunks, you can use a hand blender at the end to get the consistency that you like.
The longer gazpacho sits, the more the flavors develop.

Keep covered in the refrigerator for up to 3 days.

Serves 4-6. 

Italian Wedding Soup

I don't know what all of a sudden happened and made me go into a soup obsession.  Maybe it was the cold, maybe it was receiving this jewel, but nonetheless, they seem to be on tap a lot around here and I seem to just find great recipe after great recipe.

You might not have jumped on the band wagon when I made this one, but let me tell you, I would be willing to wager you would be hard pressed to find someone who doesn't like this Italian Wedding soup.  The only argument I can see against this is if you are vegetarian and I would encourage you to make this the dish you go non-vegetarian on just once in your life.

Contrary to what you might first assume, this soup has nothing to do with any Italian marriage  tradition, but is actually a mistranslation in the Italian language and refers to the fact that meat and vegetables go well together.

Now back to what's important... how good this is.  The chicken meatballs are baked with fresh bread crumbs, two cheeses and added to simmer with chicken broth, wine, tiny star pasta, vegetables, fresh spinach and a little dill.  This is good when it's cold, I imagine it would be perfect for someone under the weather and I enjoyed it all week for lunch.

In conclusion, I will try to help you understand the gravity of how much I love this soup by telling you that I'm not sure I will ever be able to make any other type of vegetable soup or chicken noodle soup ever again.  This is a perfect blend of the two and just hits the spot.

From my little kitchen to yours... Enjoy.

Italian Wedding Soup
Adapted from Ina Garten
Recipe Notes
I could not find regular chicken sausage.  I found a variety that was blended with spinach and feta and I thought those flavors would be fine.  If there is not ground chicken, you can have a butcher ground chicken breasts for you, but you might not have realized it's in most grocery stores.  I'm not a fan of washing the mini food processor if I don't have to so I've come up with a bread trick for fresh bread crumbs.  Any time I have a few pieces left over from a loaf, I pop them in a freezer.  I take the bread out for a few minutes and then grate it with a cheese grater.  The almost frozen bread makes perfect crumbs.
Freezer Note:  Double the recipe of the meatballs so you can have two batches.  For the batch you are not going to use, place on parchment paper an inch apart and freeze for one to two hours.  Wrap tightly in saran wrap and place in a freezer bag.  Freeze for up to two months.  When ready to use, thaw overnight in the refrigerator for one hour.
Ingredients

For the meatballs:

3/4 pound ground chicken

1/2 pound chicken sausage, casings removed

2/3 cup fresh white bread crumbs *see recipe note

2 teaspoons minced garlic (2 cloves)

3 tablespoons chopped fresh parsley leaves

1/4 cup freshly grated Pecorino Romano

1/4 cup freshly grated Parmesan, plus extra for serving

3 tablespoons milk

1 extra-large egg, lightly beaten

Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil

1 cup minced yellow onion

1 cup diced carrots (3 carrots), cut into 1/4 inch pieces

3/4 cup diced celery (1 large stock), cut into 1/4 inch pieces

10 cups chicken stock

1/2 cup dry white wine
1 cup small pasta stars (or any other small pasta)

1/4 cup minced fresh dill

12 ounces baby spinach, washed and trimmed

Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. Using a teaspoon, make mini meatballs and place about 1 inch apart.  (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. You can also freeze unbaked meatballs at this point for use in a later soup. 

Meanwhile, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Broccoli Soup

I know I have instantly alienated a good chunk of you by posting a recipe for broccoli soup.  And if you had the same question as Mr. Hungy, no, this is not broccoli cheese soup, it is a very healthy soup.  So if I still have anyone’s attention, I will proceed. 

Our broccoli crop has been wonderful, but only so many times can I eat steamed broccoli in a week.  I had thrown it in pasta as well, but we still had an abundance that needed to be used before it got too big and bitter.  Hence the reason I started searching for recipes that would use a lot of broccoli at once.  When I found this recipe, I thought it would be pretty wonderful if it worked out because it would also be very healthy and looked easy.  So healthy that it is a part of a series of detox recipes from Whole Living.  Perfect for this time of year… hearty, but it won’t pack on the pounds.

By george, it worked... it was delicious, thick and creamy.  Instead of this soup being chock full of cream and cheese, it gets its thickness from cannellini beans.  This seemed odd to me at first, but after pureeing, it added a perfect thickness to the soup. 

Basically, if you can come around to the idea of broccoli soup, this is definitely the one to try.

Broccoli Soup
Adapted from Martha Stewart, Whole Living

DISCLAIMER:  I tried this with the broccoli from my garden.  Broccoli grown from home is better than any broccoli I have bought from the grocery store.  The results might be similar, but I’m just sayin, the broccoli I started with was amazing and slightly sweet.
Ingredients
1 head of broccoli (1 lb.) cut into florets with stems thinly sliced
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cloves of garlic, thinly sliced
1 15-ounce can cannellini beans, drained
2 1/2 cups chicken stock
kosher salt and freshly ground pepper
1 tablespoon pine nuts, toasted
1/2 ounce shaved parmesan for serving
Step by Step

Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly. Reserve 1/2 cup florets for serving.

Heat oil in a medium pot over medium heat. Saute onion and garlic for about 8 minutes, until onions are translucent. Add beans and stock and bring mixture to a simmer. Remove from heat and add broccoli.  Use a stick blender to blend soup to a slightly chunky consistency. If you do not have a stick blender, allow soup to cool and blend in batches in a blender until you have a smooth consistency.   Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.

Freezes well or can be kept in the refrigerator in an airtight container for up to one week.

Roasted Tomato Basil Soup

I could not let the coldest weather I think we have ever had come without making some soup.  But here is the catch, there is a chance this could look familiar because I had already posted it, but due to my picture debacle, I decided to photograph it again.  And it's just such a wonderful soup, I thought it couldn't hurt to remind you that it should be on your list of things you should be making right now in this cold weather. Here are the reasons I love it... pretty easy and straightforward to make, so much great flavor, and it's actually healthy, but tastes really hearty. I am still in search of finding "the recipe" for many of my favorite foods.  

This tomato basil soup combines slow roasted tomatoes with plum tomatoes and lots of basil for a perfect, robust soup.  And if you are already a fan, you know most tomato basil soups are loaded with cream.  This does not have a drop to speak of and is still very thick and creamy. You might as well make a double batch and freeze some for next week.

From my little kitchen to yours... Enjoy.

Makes 6 to 8 bowls.

Roasted Tomato Basil Soup
Adapted from Barefoot Contessa
Recipe Notes
Since I was preparing quite a few dishes for the meal, I roasted the tomatoes the day before and tightly covered and refrigerated them until ready to assemble the soup.  Also, the last step is to use a hand blender to slightly blend the soup.  If you do not have one of these, you can wait until the soup cools and put it in a blender.... This might just be a good excuse though for you to go ahead and get a hand blender because you will use it more than you would imagine.
Ingredients
3 pounds ripe plum tomatoes, cut in half with stems removed
1/4 cup plus 2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepepr
2 cups chopped yellow onions (1 large onion or 2 small)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 quart chicken stock (4 cups)
Step by Step
Preheat the oven to 400 degrees F.  Toss the fresh tomatoes with 1/4 cup olive oil, salt and pepper.  Spread the tomatoes in a single layer on a baking sheet.  Roast for 45 minutes.

In a large stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.  Add the canned tomatoes, basil and chicken stock.  Add the oven-roasted tomatoes and their liquid from the baking sheet.  Bring the soup to a boil.  Reduce heat and simmer uncovered for 45 minutes.  Blend using a hand blender until the consistency is slightly chunky.  If you do not have a hand blender, wait for the soup to cool completely, and blend in a blender until slightly chunky.

Serve hot or cold.  Refrigerate in an airtight container for up to one week.

Chicken Tortilla Soup

So we are almost at the end of soup season and I apologize that I am just now sharing this because it is one of my very favorites (oh yeah, and sorry for those of you who are not near the end of winter, but the tides will turn come July when I can't breathe in a tank top because it is so hot and humid).
Chicken tortilla soup is one of those that has been interpreted in a thousand different ways. I prefer mine with a tomato broth base and to have a little bit of chunkiness to it. If I have one thing to say, it is don't skimp on the toppings. The soup is delicious, but the tender chunks of chicken, tangy cheddar, creamy avocado and crunchy tortilla strips are what will knock your socks off.  This is not the quickest version, but I do think it is one of the best, so I find it worth the time to make a batch and freeze half for later.

The original recipe calls for boiling the chicken, which is something I will never go back to after I discovered this.  Of all the ways I used my new, favorite roasted chicken, this might be the best one.  So if you are following me here... get one of these, make this, and then make this soup.

From my little kitchen to yours... Enjoy.

the yummiest part... the toppings

Chicken Tortilla Soup
Adapted from the Mansion's Tortilla Soup

Recipe Notes

There are a couple of fussy steps to this one, so it might seem to be a little time consuming at first, but I promise it is worth it.  I adapted this recipe from here, but my favorite twist is to roast the chicken.  The flavor and tenderness from this method is unmatched.  In the past I have used regular plum tomatoes to puree, but this time, I had small cherry tomatoes on hand so I used them.  Moral of the story... any tomato will work.
Ingredients
3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoons chopped fresh cilantro
1 cup fresh onion, pureed
2 cups pureed fresh tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
salt
cayenne pepper
Toppings
1 cup cooked chicken, cut into small chunks (click here for recipe)
1 avocado, peeled, seeded and cubed
1 cup cheddar cheese, shredded
3 corn tortillas, cut into strips and fried (directions below)
Step by Step
Heat oil in a large saucepan over medium heat.  Saute tortillas with garlic and cilantro over medium heat until tortillas are soft.

Add onion and fresh tomato puree and bring to a boil.  Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.  Bring to a boil again, then reduce heat to simmer.  Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes.  Skim fat from surface, if necessary.

To make crunchy tortillas strips

Heat a thin layer of corn oil over medium high heat.  Cut three corn tortillas into thin strips.

Lightly fry tortilla strips in oil.  Remove strips when they are golden brown and allow to drain on a paper towel to remove excess oil.  Lightly sprinkle with salt and pepper and allow to cool.