Lots of Soup!


Tracy at Shutterbean posted a whole bunch of fantastic-looking soup recipes, some of which I think I’ve tried, and others of which I’m looking forward to coming back and trying out … we’ve got a whole winter of soup-eating ahead of us!  And with a baby on the way any day now, I’m sure I’ll love the ease of throwing together a quick soup for dinner.  Plus, JR will be working from home beginning January 1, so I anticipate many lunches of leftover soup (and maybe a grilled cheese or nice chunk of bread from the bakery down the street?).

Here’s the link; I was going to pick out some of the soups that particularly caught my eye, but that’s pretty much every one of them!

Due Date Brownies


Yesterday was my official due date.  I didn’t have a baby, but I did have some pretty fantastic brownies.

I needed an excuse, a “special occasion” to make these because a 9×9 pan has 3 sticks of butter in it.  Sometimes I like doing math, but I don’t even want to think about how that equates to calories/fat per serving.  That’s why these are the perfect accompaniment to soup — make a healthy soup for dinner and balance it out by a ridiculously decadent brownie for dessert!

Creamy (creamless) Zucchini and Potato Soup


I still have part of the biggest zucchini that came out of my yard this summer.  In the last two months, I’ve made two types of zucchini bread, stuffed zucchini, grilled zucchini pieces, added it to other soups and stir fries… and still it remains.  Good thing zucchini is so delicious and healthy … and versatile!

Here is a recipe from the Nourishing Gourmet blog for Creamy (creamless) Zucchini and Potato Soup.  It caught my eye when she posted it, and I finally had a chance to make it last night.  It was very tasty, but it’s not the most substantial soup and definitely needed something else to supplement it — in our case, we ate copious amounts of bread from my mother-in-law that I pulled out of the freezer; it would also be very good with a good grilled cheese sandwich, preferably using some sort of white cheese like jack or gouda.

Best French Onion Soup


My husband LOVES French Onion soup.  I can’t tell you how many times he’s told me of his love for French Onion Soup.  What is it about the ingenious combination of these simple ingredients?  Is it the crusty cheese melted over crusty bread?  Is it the melt-in-your-mouth onions?  Is it the sweet-yet-savory flavor of the broth?  Is it something else, and/or all of the above?  Regardless, JR was predictably happy when I made this soup the other night.

Pioneer Woman’s Corn Chowder with Chilies


I can’t take credit for any of this recipe: I followed PW’s recipe to a T. Except I didn’t have enough cream, so I topped it off with about 1/2 c. half and half. Oh yeah, speaking of all that cream, like most of PW’s recipes, this isn’t exactly health food. It is, however, delicious. I love corn chowder, I love the spicy/creamy combo, and I love the bacon and chipotle flavors together. Warning: if you’re not a big fan of spice, you might want to only use one chipotle pepper instead of two; this packs quite a bit of heat.

Fast Chickpea Stew


Hey!  Remember that one time when I started a soup blog?  And I made a couple of posts and then disappeared for about 5 months?  Let me tell you “the rest of the story:”  I got pregnant and that little baby made me so sick from April to June that I really wasn’t doing any eating at all, let alone cooking.  Good news: little baby boy keeps growing, and I’m back cooking!

This was dinner tonight — I was looking for something fast but healthful, hearty and appropriate for autumn weather, and something that would provide us with leftovers for a few lunches.  

Asian Chicken and Chili Soup


Sorry, friends; JR took our camera to work, so instead of a picture of this soup, you get a picture of an Asian rice field.  I guess you get what you pay for.

What you DO get [totally free, I might add], if you can use your imagination and picture it in your mind, is a fresh-but-warming, colorful, healthy and easy soup!

Roasted Tomato Soup


This was one of those “hmmm, hubby-wants-tomato-soup-for-dinner-since-he-stayed-on-the-couch-sick-all-day,-and-I-don’t-have-any-in-the-cupboard,-and-I’m-too-lazy-to-go-all-the-way-downstairs-to-get-a-computer-to-look-up-a-recipe-but-I-think-I-can-fake-it” soups.  What, you don’t have those days?

So here’s what I did:

Olive Garden’s Zuppa Toscana


My mom gave me a big bag full of fingerling potatoes that she’d roasted for a crowd and ended up with piles of leftovers.  I already had kale and cream in the fridge and italian sausage in the freezer, so making this soup was a no brainer.  Although I’ve never made it before, I have this soup almost every time I go to the Olive Garden… there’s something about the spicy, creamy combination, and the potatoes, sausage and kale that gets me every time.