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Stew & Soup Recipes

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Chunky Tomato & Pepper Soup with Parmesan Dumplings

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Who doesn’t love a good, home made tomato soup? Then you throw in some sweet peppers and make some salty parmesan dumplings and you have an over the top tomato soup that will have you asking for seconds!

I came up with Chunky Tomato & Pepper Soup with Parmesan Dumplings for a Soup Contest at a local organic farm, Park Ridge Organics for their annual Harvest Fest. I am proud to announce that this recipe won for “People’s Choice”.  It was a very exciting day and I was very proud to accept the award for People’s Choice and was so happy that the people in attendance thought so highly of my soup to vote for it.

Chunky Tomato & Pepper Soup with Parmesan Dumplings isn’t a typical tomato soup recipe, it is full of other vegetables and has chicken stocked added in for another depth of flavor. The parmesan dumplings are a creamy and salty little morsel of goodness in each spoonful.

Enjoy!

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Chunky Tomato & Pepper Soup with Parmesan Dumplings

Rating: 51

Yield: 6 Servings

Chunky Tomato & Pepper Soup with Parmesan Dumplings

Ingredients

  • For the soup:
  • 1 tsbp. Olive oil
  • 1 tbsp. butter
  • 2 medium sweet peppers, chopped
  • 1 medium onion, chopped
  • 4 tbsp. tomato paste
  • 1 can – 28 ounces – diced tomatoes
  • 1 1/2 cups chicken broth
  • 2 tsp. dried basil
  • ½ tsp. dried oregano
  • 2 tbsp. brown sugar
  • For the dumplings:
  • ½ cup ricotta cheese
  • ½ cup Parmesan cheese
  • 1 egg
  • ½ cup plus 3 tbsp. flour (plus more for rolling the dough out)

Instructions

  • In a large pan over medium high heat, add the olive oil and butter. Saute the peppers and onions for 8-10 minutes.
  • Add in the tomato paste, diced tomatoes and chicken broth. Stir to combine and add in the basil, oregano and brown sugar. Bring the mixture to a boil, reduce the heat to low and let it simmer.
  • While the soup is simmering, make the dumplings. In a bowl, mix together the ricotta and parmesan cheese and the egg. Whisk in the flour.
  • On a flat surface covered with flour, roll out the dumpling dough until about ¼ inch thick. Cut the dumpling with a knife into ¼ inch squares.
  • Turn the temperature of the soup up to medium, making sure the soup is up to a boil. Drop the dumplings in, one by one, and let them cook for 3-5 minutes, until cooked through. Serve and enjoy!
https://www.lovefoodwillshare.com/chunky-tomato-pepper-soup-parmesan-dumplings/

Chunky Tomato & Pepper Soup 2 Chunky Tomato & Pepper Soup 3 Chunky Tomato & Pepper Soup 7 Chunky Tomato & Pepper Soup 4 Chunky Tomato & Pepper Soup 8 Chunky Tomato & Pepper Soup 6

 

Cauliflower Cheese Soup

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Along with the cauliflower, this recipe for Cauliflower Cheese soup also features carrots and celery that add a nice element and the chicken broth makes the soup taste like you were cooking it all day long.

The cheese in this recipe for Cauliflower Cheese Soup puts the finishing touch on this delicious recipe. The soup would be fine without the cheese, but I think the cheese takes this soup over the top.

This is a perfect week night meal, it comes together quickly. Serve this along side some crusty french bread for dipping.  It’s perfect as a left over for lunch the next day!

Cauliflower Cheese Soup

Cauliflower Cheese Soup

 

 

 

Tender chunks of vegetables.

Tender chunks of vegetables.

 

 

Add extra cheese on top.

Add extra cheese on top.

 

 

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

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Cauliflower Cheese Soup

Rating: 51

Yield: 4-6 Servings

Cauliflower Cheese Soup

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 2 medium carrot, sliced thin
  • 2 stalks celery, sliced thin
  • 3 cups chicken broth
  • 3 tbsp. butter
  • 3 tbsp. flour
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 2 cups milk, I used skim
  • 1 cup sharp cheddar cheese, shredded plus more for garnish

Instructions

  • In a large pot add the cauliflower, carrots, celery and chicken broth. Bring to a boil over high heat, reduce and cook for approx. 10 minutes or until the vegetables are tender.
  • Meanwhile, in a separate pot, melt the butter over medium heat. Whisk in the flour and whisk for 2 minutes. Add in the salt and pepper. Whisk in the milk and bring the mixture to a boil. Turn off the heat and stir in the cheddar cheese. Add this to the vegetable mixture, stir to combine and serve in bowls. Add more cheese as a garnish if you like.

Notes

You can substitute mild or medium cheddar cheese for the sharp.

https://www.lovefoodwillshare.com/cauliflower-cheese-soup/

 

 

 

Slow Cooker Creamy Tomato Soup

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Slow Cooker Creamy Tomato Soup tastes like you went to your garden and picked the fresh vegetables and created this wonderful soup. I love soups made in the slow cooker, to me, they just taste better. I don’t know why, they just do. So, to continue with my love of slow cooker soups I created this recipe for Slow Cooker Creamy Tomato Soup.

I had high five’s from my daughter’s Hailey and Mackenzie on this soup. My hubby, Mr. B had other opinions. I asked him how he liked it (I was riding pretty high as I LOVED this soup) and he said it was good and then admitted to me that he doesn’t like his tomato soup creamy. I guess I learned something new about Mr. B even though I’ve been married to him for almost 25 years, just saying, I thought I knew him so well.

The tomato flavor is enhanced with carrots, celery, onions and broth. This soup really comes together in the end when you melt parmesan cheese into some half and half and added it to the pureed soup. I served it with homemade rye croutons. They were very tasty in the soup, I really liked the rye and caraway flavor.

After the soup has cooked for hours you puree the soup.

After the soup has cooked for hours you puree the soup.

 

 

The half & half and parmesan cheese are added in.

The half & half and parmesan cheese are added in.

 

 

Croutons added on top.

Croutons added on top.

 

 

 

 

 

 

 

Creamy Tomato Soup

Creamy Tomato Soup

 

 

Slow Cooker Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

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Slow Cooker Creamy Tomato Soup

Yield: 8 Servings

Slow Cooker Creamy Tomato Soup

Ingredients

  • 4 cups diced fresh roma tomatoes, with seeds and juice
  • 1 ½ cups diced carrots
  • 1 ½ cups diced onions
  • 3 tbsp. tomato paste
  • 1 tsp. oregano
  • 2 tbsp. basil
  • 2 tbsp. sugar
  • 4 cups vegetable broth
  • 2/3 cup half and half
  • ½ cup parmesan cheese, I used Kraft
  • Salt & Pepper to taste

Instructions

  • Add to your slow cooker; tomatoes, carrots, onions, paste, oregano, basil and vegetable broth. Cook on low for 5 hours or until the vegetables are very soft. Take an immersion blender (or you can use a blender) and puree the soup mixture.
  • In a small pan, cook the half and half on low until heated through, add the parmesan cheese and cook until the cheese is melted. Add the mixture to the soup base and stir to combine. Taste the soup for seasonings, you may want to add some salt and pepper at this point, but most likely you won’t need to.
https://www.lovefoodwillshare.com/slow-cooker-creamy-tomato-soup/

 

 

Broccoli Cheese Soup

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Broccoli, carrots, chicken broth, half & half and lots of cheddar cheese come together to make this delicious soup.

Broccoli Cheese Soup

Broccoli Cheese Soup

This recipe starts with a classic roux, a mix of butter and flour, that is used to thicken the soup. The half & half and chicken stock help to make the soup creamy. Broccoli and carrots add a good portion of vegetables while the cheddar cheese gives this soup the added amount of zing to make this soup sing.

 

Serve it up with a piece of crusty bread and call it a meal.

Broccoli Cheese Soup

Broccoli Cheese Soup

 

Enjoy!

Kay Signature

 

 

 

 

 

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Broccoli Cheese Soup

Rating: 51

Yield: 6 to 8 Servings

Broccoli Cheese Soup

Ingredients

  • ¼ cup butter
  • 2 medium onions, chopped
  • 1/3 cup flour
  • 1 ½ cups half and half
  • 6 cups chicken stock
  • 3 cups carrots, sliced thin
  • 6 cup broccoli, chopped, use the florets and stalks sliced thin
  • 2 cups sharp cheddar cheese, shredded
  • Salt & Pepper to taste

Instructions

  • In a large saucepan, melt the butter over medium heat and add the onions, cook for 10 minutes. Add the flour and stir to combine, cook for an additional 3 minutes. Slowly whisk in the chicken broth, making sure the onion roux is mixed in. Add in the half and half and stir to combine. Bring to a boil and add in the carrots and broccoli. Bring mixture back to a boil and reduce to low and cook for 20 minutes, or until the carrots are soft.
  • Take the pan off the heat and put ¼ of the mixture into a blender or food processor, pulse until smooth. Continue processing the rest of the batches and return the soup to the stove. On medium heat, bring the soup back up to a warm temperature (almost to a boil) and stir in the shredded cheese, stir to combine. When the soup is heated through and the cheese is melted, it is ready to serve. Add salt and pepper to taste.
https://www.lovefoodwillshare.com/broccoli-cheese-soup/