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Soup

Chunky Tomato & Pepper Soup with Parmesan Dumplings

October 22, 2014 by Kay Leave a Comment

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!

Kay Signature

 

 

 

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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!
3.1
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

 

Filed Under: Soups / Stews Tagged With: Cheese, Dumplings, Peppers, Soup, Tomato

Cauliflower Cheese Soup

March 16, 2014 by Kay 9 Comments

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.

3.1
https://www.lovefoodwillshare.com/cauliflower-cheese-soup/

 

 

 

Filed Under: Soups / Stews Tagged With: Broth, Carrots, Cauliflower, Celery, Cheese, Soup

Hearty Beef Vegetable Soup

January 24, 2014 by Kay Leave a Comment

I made this recipe for Hearty Beef Vegetable Soup for a Lunch & Learn at work. Within a half hour the soup had vanished and I even doubled the recipe. I got rave reviews on the recipe. I promise it’s good, you should plan on making it soon!

Hearty Beef Vegetable Soup

Hearty Beef Vegetable Soup

 

 

 

 

 

 

You start this Hearty Beef Vegetable Soup with ground chuck and bacon (nothing is bad if it has bacon in it) and you add in a ton of vegetables along with cheddar cheese soup, beer and beef broth. The beer really adds a depth of flavor but if you prefer not to use beer you can add in an extra cup of beef broth.

Hearty Beef Vegetable Soup

Hearty Beef Vegetable Soup

 

 

 

 

 

 

 

Adding the milk in the end makes the soup creamy and mellows out the tomatoes in the soup. Add cheddar cheese when you serve up this hearty soup. Enjoy!

Kay Signature

Add some cheddar cheese if you please.

Add some cheddar cheese if you please.

 

 

 

 

 

 

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Hearty Beef Vegetable Soup

Rating: 51

Yield: 8 Servings

Hearty Beef Vegetable Soup

Ingredients

  • 1 pound ground chuck
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 8 slices bacon, diced
  • 1 tbsp. olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 can cheddar cheese soup (I used heart healthy)
  • 2 cups beef broth
  • 1-12 ounce bottle beer, dark brown ale
  • 3 medium potatoes, peeled & diced
  • 2 tsp. dijon mustard
  • 2 tsp. worcestershire sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup milk (I used skim)
  • Salt & Pepper to taste
  • 1 cup cheddar, shredded (optional)

Instructions

  • Cook the ground beef in a large sauce over medium high heat. Add salt & pepper and cook for 10 minutes or until cooked through. Drain the grease off the meat and set aside.
  • Cook the bacon in the pan until crispy, about 7 minutes, set aside on a plate with paper towel on it
  • Add 1 tbsp. olive oil to the pan and add the onions, carrots and celery and sauté for 8 minutes.
  • Add the garlic and cook for an additional 2 minutes.
  • Add in the soup, broth, beer, bacon, beef, potato, mustard, worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Add in the milk and stir to combine. Taste the soup and add salt and pepper if needed.
  • Serve the soup and top with cheddar cheese if desired.

Notes

You can substitute beef broth for the beer.

3.1
https://www.lovefoodwillshare.com/hearty-beef-vegetable-soup/

 

 

 

 

 

 

Filed Under: Beef, Soups / Stews Tagged With: Bacon, Beef, Beer, Carrots, Celery, Cheese, Potato, Soup, Tomatoes, Vegetables

Chicken Noodle Soup

January 22, 2014 by Kay 2 Comments

How is your day going? Quick, I hope. I have a quick recipe for Chicken Noodle Soup today that hopefully makes your decision for dinner easier. I don’t know anyone that doesn’t appreciate a homemade Chicken Noodle Soup.

Chicken Noodle Soup

Chicken Noodle Soup

 

 

 

 

 

 

This is an easy recipe to make because it uses a rotisserie chicken, so the Chicken Noodle Soup comes together very quickly. The onions, carrots and celery is sautéed with thyme and a bay leaf to give an aromatic aroma that fills the kitchen. Add in the noodles and chicken and the smell gets even better, I promise you.  Serve this with some french bread or oyster crackers to complete this quick meal.

Chicken Noodle Soup

Chicken Noodle Soup

 

 

 

 

 

 

 

You can easily double this recipe for Chicken Noodle Soup so you have enough for lunch or dinner the next day or to send home with your kids. My daughters love it when I have left overs to send home with them. I want them to have home cooked food to eat, instead of eating out or throwing a pre-made dinner in the oven or microwave. Remember, fresh is best! Enjoy!

Kay Signature

 

 

 

This recipe adapted from Tyler Florence.

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Chicken Noodle Soup

Chicken Noodle Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken, from a rotisserie chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped, optional

Instructions

  • Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 to 10 minutes, until the vegetables are softened but not browned.
  • Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 8 minutes until tender. Fold in the chicken, and continue to simmer for another 3 to 5 minutes until heated through; season with salt and pepper.
  • Sprinkle with chopped parsley (optional), before serving.
3.1
https://www.lovefoodwillshare.com/chicken-noodle-soup/

Chicken Noodle Soup

Chicken Noodle Soup

Filed Under: Chicken, Soups / Stews Tagged With: Carrots, Celery, Chicken, Pasta, Soup

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