There’s more to see...
Come take a look at what else is here!

Recipes ❀⊱Soup & Sauces⊰❀

There is nothing I hate more than clicking a link to find it gone so I include recipes with my pins when I have time. I often include the instructions for recipes in the comment section. If you want the whole recipe be sure to copy the instructions to add to your comments. Also, because of Pinterest limit on text I often re-word recipes to fit. For questions or more details follow the link which with a bit of luck will still exist (click the image to get to the original web site). Happy Pinning


Recipes ❀⊱Soup & Sauces⊰❀

  • 50 Pins

Taco Soup 2 POUNDS GROUND BEEF 1 TO 2 DICED ONIONS 1 (14 1/2-OUNCE) CAN DICED FIRE-ROASTED TOMATOES 1 (10-OUNCE) CAN RO*TEL® DICED TOMATOES AND GREEN CHILIES 2 (15-OUNCE) CANS BLACK BEANS 1 (16-OUNCE) CAN PINTO BEANS 1 (15 1/4-OUNCE) CAN WHOLE KERNEL CORN, DRAINED 2 (4 1/2-OUNCE) CANS CHOPPED GREEN CHILES 1 (1-OUNCE) ENVELOPE TACO SEASONING 1 (1-OUNCE) ENVELOPE RANCH SALAD DRESSING AND SEASONING MIX GARNISHES: CORN CHIPS, CHEESE, SOUR CREAM, GREEN ONIONS

Slow Cooker Creamy Tortellini, Spinach and Chicken Soup with Parmesan Cheese

365 Days of Slow Cooking: Slow Cooker Creamy Tortellini, Spinach and Chicken Soup

365daysofcrockpot.com

Zuppa Toscana (better than Olive Garden!) 1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor) 4-6 russet potatoes, chopped 1 onion, chopped 1/4 c. REAL bacon pieces (optional) 2 Tbsp minced garlic (about 3-4 cloves) 32 oz. chicken broth 1 c. kale or Swiss chard, chopped 1 c. heavy whipping cream 2 Tbsp flour

  • Susie Hanks Swain
    Susie Hanks Swain

    1. Brown sausage links in a sauté pan. 2. Cut links in half lengthwise, then cut slices. 3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. 4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

  • Susie Hanks Swain
    Susie Hanks Swain

    30 minutes before serving: 5. Mix flour into cream removing lumps. 6. Add cream, kale, and bacon to the crock pot, stir. 7. Cook on high 30 minutes or until broth thickens slightly. 8. Add salt, pepper, and cayenne to taste.

Hearty Potato Soup 1 small onion chopped 1/2 to 1 c. chopped celery 1 leek finely chopped 3 large potatoes or 6 regular size red potatoes, peeled and chopped in 1/2 in. cubes 4 T. butter 1 box chicken broth (32 oz.) 5 T. butter 1/3 c. flour 1 c. half and half 1 c. milk

Hearty Potato Soup Recipe - On Sutton Place

onsuttonplace.com
  • Susie Hanks Swain
    Susie Hanks Swain

    In a large soup pot on medium heat melt 4 T. butter. Add onion, celery and leek. Saute for 2 minutes. Add chicken broth and potatoes. Cook 10 minutes or until potatoes are fork soft.

  • Susie Hanks Swain
    Susie Hanks Swain

    In a separate sauce pan, melt 5 T. butter. Add flour and whisk. Combine milk with half-and-half. Slowly pour into flour/butter mixture. Whisk constantly until it comes to a full boil and thickens. Add the milk mixture to the potato/chicken broth pot. Simmer for a few minutes stirring to mix well. Serve with grated cheese.

Must try! It's hard to believe that you can make this completely in the vitamix! It's even hot when it comes out of the blender .

Ten Minute Tortilla Soup, 4 points+

danicasdaily.com

5 Minute Corn Chowder 5 Minute CORN CHOWDER: 1&1/2 cup frozen Corn, 1 Zucchini, 2 stalks Celery, 1 Red Pepper (I used Tomato), 1 tsp each Garlic and Onion Powder, dash each of Cayanne and Nutmeg, Salt, 1/2 cup Water or Broth. Blend all to desired consistency Garnish w/Avocado, Corn, Tomato, Cilantro.

Healthy Blended Soup Recipes for Weight Loss - Linda Wagner

lindawagner.net

Cream of Celery Soup ¼ cup butter 1 small yellow onion, finely chopped (about 1 cup) 2 cups very finely chopped good quality, flavorful celery (about 5 large stalks, organic recommended for optimal flavor). 1 large clove garlic, minced ⅓ cup all-purpose unbleached flour 1½ cups good quality chicken broth 1½ cups whole milk (or use ¾ cup milk and ¾ cup cream for even tastier results) 1 teaspoon salt ½ teaspoon sugar ⅛ teaspoon freshly ground pepper

Homemade Cream of Celery Soup - The Daring Gourmet

daringgourmet.com
  • Susie Hanks Swain
    Susie Hanks Swain

    Melt the butter in a Dutch oven over medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute. Add the chicken broth and milk/cream and stir until the mixture is smooth. Increase the heat and bring it to a simmer.

  • Susie Hanks Swain
    Susie Hanks Swain

    Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste. If using as a base for other recipes, this soup will keep in the fridge for at least 3-4 days. Notes One batch of this soup is roughly the equivalent (in quantity) of 2 cans prepared canned condensed cream of celery soup.

Bone broth can help reduce joint pain and inflammation... 3-4 lb beef marrow and knuckle bones 2 lb meaty bones such as short ribs ½ C raw apple cider vinegar 4 qt filtered water 3 celery stalks, halved 3 carrots, halved 3 onions, quartered Handful of fresh parsley Sea salt

How to Make a Basic Bone Broth Recipe

articles.mercola.com
  • Susie Hanks Swain
    Susie Hanks Swain

    Place bones in a crockpot, add vinegar and water, let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones. Add more water if needed to cover the bones. Add the vegetables bring to a boil and skim the scum from the top and discard.

  • Susie Hanks Swain
    Susie Hanks Swain

    Reduce to a low simmer, cover, and cook 24-72 hrs During the last 10 minutes, throw in a handful of fresh parsley for flavor and minerals. Let cool, strain it, making sure all marrow is out of the bones and in the broth. Add salt to taste. Drink or store in fridge 5 to 7 days or freezer up to 6 months.

Dill Pickle Soup... 5-1/2 C chicken broth 1-3/4 lb potatoes, diced 2 C carrots, diced 1 cup dill pickles, diced 1/2 C butter 1 C AP flour 1 C sour cream 1/4 C water 2 C dill pickle juice* 1-1/2 t Old Bay season 1/2 t table salt 1/2 t pepper 1/4 t cayenne Combine broth, potatoes, carrots and butter. Boil until potatoes are tender. Add pickles and simmer. In a medium bowl, combine flour, sour cream and water. Vigorously whisk mixture (2 T at a time) into soup.

Dill Pickle Soup

noblepig.com

TOMATO SOUP 1 chopped onion 1 T EVOO Sauté or you can skip the sauté… Place in a blender with the following: 56 oz fresh tomatoes 3 cloves garlic 1 handful basil 1/8 t Stevia 3 T of powdered ranch mix Blend well and pour in a stock pot. Add: 1 can evaporated milk 1 ½ - 2 C broth (your choice) salt & pepper to taste Bring to a slight boil. Lower heat and simmer for 45 minutes. Add: 1 ½ - 2 C parmesan Stir well and simmer 15 minutes. Serve with grilled cheese sandwiches or crackers.

  • Susie Hanks Swain
    Susie Hanks Swain

    Thicken if desired with: 3 T corn starch ¼ C water Mix well and stir as you pour it into the simmering soup.

Classic Chicken and Dumplings 1 T olive oil 6 bone-in, chicken thighs (about 2 lb) kosher salt and black pepper 4 stalks celery, chopped 4 carrots, chopped 2 onions, chopped 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme 2 cloves garlic, chopped 2 bay leaves 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 6 tablespoons (3/4 stick) unsalted butter, melted 3/4 cup buttermilk 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

  • Susie Hanks Swain
    Susie Hanks Swain

    Directions Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot. Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones). Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes. Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Chicken and Dumpling Casserole 3 tablespoons oil 1 cup chopped onion (about 1 medium) 1 cup chopped celery (about 2 stalks) 1 cup chopped carrots (about 2 small) 3 cups low sodium chicken broth 3 tablespoons flour 2 cups cooked chicken, bite sized 1 cup frozen peas salt and pepper (try 1/4 to 1/2 teaspoon) DUMPLINGS 1 cup flour 2 teaspoons baking powder 1⁄4 teaspoon salt 1 egg 1⁄3 cup non-fat or 1% milk

  • Susie Hanks Swain
    Susie Hanks Swain

    Heat oil in a large skillet and saute onions, carrots and celery until soft. Add a small amount of unheated broth to the flour and stir until smooth. Slowly stir in remaining broth and add to skillet. Stir over medium heat as the mixture thickens. Add the chicken, peas, salt and pepper. Heat on low while making dumplings. Dumplings: sift the flour, baking powder and salt together into a mixing bowl. Add the egg to the milk and beat until well blended. Stir into the flour until well combined. Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture. (makes about 8 dumplings) Bake uncovered at 400 degrees for 15 minutes or until the dumplings are golden brown. Refrigerate leftovers within 2 hours.

Crockpot Potato Soup - 5 lb potatoes, washed and peeled. Diced into ½ inch cubes 1 medium onion, diced 2½ tsp garlic, minced 8 cups chicken stock 16 oz cream cheese, softened 1 tbsp seasoned salt Top with optional garnishes: crumbled bacon, shredded cheese, green onions

  • Susie Hanks Swain
    Susie Hanks Swain

    1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker. 2. Cook on high for 6 hours or low for 10 hours. 3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate). 4. Stir well, top with your choice of garnishes & enjoy!

Hungarian Mushroom Soup 2 tablespoons butter 1 onion, diced 1 pound mushrooms, sliced 1/4 cup flour (or rice flour for gluten-free) 1 tablespoon paprika 4 cups vegetable broth or chicken broth or chicken stock 2 teaspoons dried dill 1 tablespoon soy sauce (optional) salt and pepper to taste 1/2 cup sour cream 1 splash lemon juice 1 handful fresh dill, chopped (optional)

  • Susie Hanks Swain
    Susie Hanks Swain

    Directions Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10-15 minutes. Mix in the flour and paprika and let it cook for 2-3 minutes. Add the broth, dill, soy sauce, bring to a boil, reduce the heat and simmer for 15 minutes Season with salt, pepper mix in the sour cream, lemon juice and dill and remove from heat.

My Sweet Savannah: ~chicken bacon & wild rice soup~ 3 (10¾ oz) cans chicken broth 2 cups water ½ cup uncooked wild rice, rinsed ½ cup finely chopped green onions ½ cup margarine or butter ¾ cup all-purpose flour ½ teaspoon salt ¼ teaspoon poultry seasoning ⅛ teaspoon pepper 2 cups half and half 1½ cup cubed or shredded cooked chicken or turkey 8 slices bacon, crisply cooked and crumbled

  • Susie Hanks Swain
    Susie Hanks Swain

    In a large saucepan, combine chicken broth and water. Add wild rice and onions. Bring to a boil. Reduce heat, cover and simmer 30-45 minutes (or until rice is tender). Once the rice is cooked, there will be some additional broth – do not drain. In a medium saucepan, melt margarine, stir in flour, salt, seasoning, and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in half and half with the butter/flour mixture and cook until slightly thickened, stirring constantly. Add this creamy mixture back into the saucepan with the rice/broth. Add remaining ingredients (chicken & bacon). Heat on low, stirring every once in a while, for at least a half an hour. Do not boil. The mixture will look thin, but the longer you heat the soup, the more the flavors merry and the more it will thicken. This soup is best served after gently heating for an extended period of time (even a few hours) or the next day! For extra flavor, add more poultry seasoning and/or bacon.

Butternut Squash Soup

Homemade Chicken Noodle Soup 1 whole, fresh, chicken (3-4 pounds) 2 celery stalks, halved 1 small-medium onion, halved 1 handful fresh pars...

White Chicken Chili 1 T vegetable oil 1 lb boneless skinless chicken breasts, 1/2-inch pieces 2 t cumin 1/2 t oregano leaves 1/2 t salt 1/2 t pepper 1 cup onion, chopped 3/4 cup red bell pepper, chopped 2 t fresh garlic 4 C chicken broth 3 (15-oz) cans cannellini or great Northern beans, drained 11-oz can whole kernel corn with red and green peppers 24 (18-ounces total) slices White American, quartered Garnish 3 T chopped fresh cilantro 1 lime, cut into wedges

  • Susie Hanks Swain
    Susie Hanks Swain

    Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside. Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan. Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted. Garnish each serving with cilantro and lime wedge.

crock pot tomato basil soup

Delicious Tomato Basil Soup with Goat Cheese

Crean of Chicken Sauce: 10 ounce can cream of chicken soup 2 T sour cream 2 T butter Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the meat, veggies etc. MMM

Tomato Basil soup - Vitamin 1 can diced tomatoes (I use S Organic Tomatoes) 1 handful of fresh basil (I'm loving my garden, right now) 1 stem of fresh oregano (again, from my garden) 1 tsp minced garlic (I buy jars of organic minced garlic- such a time saver) 1 Tbsp Extra Virgin Olive Oil 1/2 Tbsp fresh Parmesan cheese Black pepper, to taste Crushed red pepper, to taste

Mom on the RUN!: Tomato Basil Soup - VitaMix

michellemusicrandall.blogspot.com

10 Minute Tomato Soup :: Vitamix 1 small onion 1 tbsp olive oil 3 cloves garlic 28 oz can basil tomatoes 28 oz can tomatoes 3 tbsp heavy cream salt & pepper Saute onion. Place all in Vitamix. Blend till warm and serve.

10 Minute Tomato Soup :: Vitamix - life. photos. scrapbooking.

katiepegher.typepad.com

Olive Garden Cream of Tomato Soup ..... Easy, even easier in a vitamix.... 4 Tbs. butter red onion, diced 2 C. dry white wine 3 C. tomatoes, diced 2 C. heavy cream 3 Tbs. basil, chopped salt black pepper

  • Susie Hanks Swain
    Susie Hanks Swain

    Melt butter in a pan. Add red onions and cook until tender. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2. Puree soup in a food processor. Stir in 2 Tbs. chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve.

SUMMER SQUASH SOUP INGREDIENTS 1 envelope Lipton® Recipe Secrets® Golden Onion Soup Mix 3 cups water 1 large zucchini, sliced (about 1-1/2 cups) 1 large yellow squash, sliced (about 1-1/2 cups) 1/4 cup fresh basil leaves Ground black pepper to taste

  • Susie Hanks Swain
    Susie Hanks Swain

    DIRECTIONS Thoroughly blend Lipton® Recipe Secrets® Golden Onion Soup Mix with water in large saucepan. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 15 minutes or until vegetables are tender. Puree hot soup mixture in food processor or blender. Serve hot or chilled. MICROWAVE DIRECTIONS: Thoroughly blend Lipton® Recipe Secrets® Golden Onion Soup Mix with water in 2-quart casserole. Stir in remaining ingredients. Microwave covered at HIGH 8 minutes or until boiling. Remove cover and microwave an additional 7 minutes or until vegetables are tender, stirring once. Puree and serve as above.