Category Archives: Soups

Seafood, Soups

Roasted Corn and Pepper Soup

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1  16-ounce package frozen whole kernel corn
1  tablespoon cooking oil
2  cups chopped onions
1-1/2  cups seeded and coarsely chopped red sweet peppers
4  14-ounce cans chicken broth (7-1/4 cups)
1/2  teaspoon dried thyme, crushed
1/8 to 1/4  teaspoon ground red pepper
1/3  cup all-purpose flour
1/2  cup whipping cream
2/3  cup cooked crabmeat, cut into bite-size pieces, cartilage removed (4 ounces)
Fresh thyme sprigs (optional)
Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; use a little of the cooking oil to lightly grease the pan. 
Spread corn in prepared pan. Roast, uncovered, in a 450 degree F oven for 10 minutes; stir. Continue to roast about 10 minutes more until golden brown, stirring once or twice. Remove pan from oven and set aside. 
In a 4-quart Dutch oven, cook onions and sweet peppers in remaining oil over medium heat for 3 to 4 minutes or until nearly tender. Add the corn, 3 cans of the broth (about 5-1/2 cups), thyme, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes. 
In a screw-top jar combine remaining 1 can chicken broth and the flour; cover and shake well. Add to soup; cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir whipping cream into soup; heat through. 
To serve, ladle soup into 12 soup bowls. Divide crabmeat among bowls. If desired, garnish with fresh thyme sprigs.
Makes 12 side-dish servings. 
Make-ahead tip: Prepare soup as directed, except after simmering soup for 15 minutes, cool, cover, and refrigerate soup mixture up to 2 days. When ready to serve, reheat mixture, thicken with flour, and add cream. Serve as above.  
Soups

Roasted Butternut Squash and Shallot Soup

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Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple dinner.
4  cups  (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1  tablespoon  olive oil
1/4  teaspoon  salt
4  large shallots, peeled and halved
1  (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2  cups  fat-free, less-sodium chicken broth
2  tablespoons  (1-inch) slices fresh chives
Cracked black pepper (optional)
Preheat oven to 375°.  Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.  Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
Soups, Vegetables, Vegetarian

Minestrone

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1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/2 cup great northern beans, soaked
1 bay leaf
Sprig of thyme
4 cups beef stock
2 cups Italian canned tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded savoy cabbage
1 cup small pasta shells
In a large pot heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the plum tomatoes and their juice, and salt and pepper to taste.  Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto and grated parmesean.

*To make this Vegetarian, substitute Vegetable Broth for Beef Broth.

10  Servings
Seafood, Soups

Lobster Bisque

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1/2 pound lobster meat, cut into small chunks
2 tablespoons shallots, minced
2 tablespoons green onions, chopped
3 cloves garlic, crushed
1/4cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco pepper sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water 
1 teaspoon lobster base
4 ounces tomato paste
2 bay leaves
2 cups whipping cream
4 tablespoons butter
In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
Deglaze the pan with the white wine. Add the Worcestershire, tabasco, and thyme and saute for another minute. Deglaze the pan with the sherry. Add the paprika, hot water and lobster base and combine well.
Stir in tomato paste and add the bay leaves.  Simmer for 10 minutes.  Whisk in heavy cream and the butter and bring to a boil.  Add the lobster and simmer until cooked through.
Serve with crusty garlic bread. 
Italian, Soups

Lighter Tastes Like Lasagna Soup

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2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)
Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen