Fire Roasted Tomato Soup

I LOVE the fire roasted tomato soup at Paradise Bakery.  I get it every time!  Last time I was there I thought, I am sure I could find a recipe that tastes just like this.  I want to be able to make it at home.  This recipe was so close to the real thing!  I couldn't tell a difference.  The best part about this soup is that I made a big huge pot for about 7 dollars! We all loved it!  It was so nice to be able to warm up to this delicious creamy tomato soup and have a side of grilled cheese!

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  I really couldn't get enough of the soup!  I left it in the slow cooker until the hubby got home and kept sneaking tastes of it.  It is so delicious and creamy.  I love that it made a lot because I will have some for left overs tomorrow!  This recipe is definitely a keeper! 

Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 28 oz can whole tomatoes
• 2 14 oz cans fire roasted diced tomatoes
• 2 cups water
• 2 cups chicken broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese

1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.  Let it simmer for another 5 minutes and serve!
Yield about 8 cups
Recipe adapted from Full time Mama

You might also enjoy:

Creamy Potato Soup

Beefy Nacho Soup

Cheeseburger Soup

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Slow Cooker Cream Cheese Chicken Chili

I love an easy recipe for a busy day!  You dump the chicken in, a few cans of veggies and top it with my favorite.... cream cheese!  Let the slow cooker do its thang and have a delicious and warm meal ready for the family.  I got this recipe down to 189.16 calories per cup!  And yes I had to add the .16 for those that get technical about the calories.  I was seriously shocked.  I did my calculations like five times to make sure they were correct!  And then it fills you up too!  I could hardly finish the cup!  It was so delicious and I loved the perfect blend of spices that made this chili absolutely delish!

Rating: 3 stars  Difficulty of Recipe: 1 star
Review:  I loved not having to sacrifice on taste and flavor to have such a low calorie soup.  This was so amazing with all of the spices and cream cheese in it.  I will be making this again!

Ingredients:
2 chicken breasts, can use fresh or frozen
1 can Rotel Tomatoes
1 can corn kernels, do not drain
1 can black beans, rinsed and drained
1 pkg ranch dressing mix
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 8 oz package fat free cream cheese

1.  Spray Slow cooker with cooking spray and lay chicken breasts in the bottom.
2. Dump the can of undrained corn, drained and rinsed black beans, and rotel on top of the chicken.
3. Put ranch seasoning packet, chili powder, onion powder and cumin on top.
4.  Stir to combine and top with block of cream cheese.
5.  Cook on low for 4-6.  Stir if you can after about 2-3 hours.
Recipe from Rita's Recipes

You might also enjoy:

Slow Cooker Chicken Taco Chili

Skinny Taco Soup

Cheeseburger Soup

Cheeseburger Soup

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I hope that you all had a fantastic holiday!  Mine was great except for the fact me and the hubby came down with really bad head colds!  I had something completely different planned for dinner and the only thing that sounded good was soup.  Plus it was snowing all day.  Perfect soup day.  This soup was so delicious!  It is an award winning soup and it is excellent.  I loved the cheesy flavor and I loved that it was different than other soups that we had tried.  It became an instant favorite and it made a lot so I am excited to have leftovers!

Rating: 5 stars  Difficulty of Recipe: 3 stars
Things that I changed:  I added 16 onces of Velveeta cheese.  Since it makes such a big batch it was the perfect amount of cheeseiness.  I also added about 1 pound of ground beef.
Things that I would do differently next time: Nothing
Will I make it again?  Yes

Ingredients:
1/2 pound ground beef (use 1 pound)
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1.  Brown the ground beef in 3 quart saucepan.  Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.  Saute until tender.
3.  Add the broth, potatoes and beef and bring to a boil.  Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4.  In small skillet melt remaining butter (3 T) and add the flour.  Cook and stir for 3-5 minutes or until bubbly.  Add to the soup and bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper.  Cook and stir until cheese melts.  Remove from heat and blend in sour cream.  
Yield 8 servings
Recipe Adapted from: Taste from Home

This post is sponsored by best health magazine

Beefy Nacho Soup

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I love quick and easy soups especially when this is such a busy time of year.  I made this soup in the morning and put it in the crockpot on warm all day.  I took a little bite before I put it in the crockpot and I feel in love.  This soup was so yummy!   I couldn't wait to come home from being busy all day and eat this delicious soup with my family.  This was a hit!  Everyone in my family loved it and my sister begged me to take the rest home to her a hubby.  This is a soup recipe I will be making over and over again!

Rating: 5 stars  Difficulty of Recipe: 2 stars

Things that I changed: Nothing

Things that I would do differently next time: Possibly add one more can of the diced tomatoes.   I love diced tomatoes.

Will I make this again?  Yes

Ingredients:
1 lb lean ground beef
1 package taco seasoning
1 can (10 3/4 ounce) condensed nacho cheese soup
1 can (10 oz) diced tomatoes and green chilis, undrained
1 1/2 cups milk
3/4 cup sharp cheddar cheese

1.  In a 2 quart saucepan, cook the ground beef and drain the fat.
2. Add the remaining ingredients into the saucepan.
3. Cook for about 8 - 10 minutes until thoroughly heated through.  At this point I kept warm in crockpot for a few hours.
4. Serve with sharp cheddar cheese on top and crushed tortilla chips.
Recipe Adapted from Pillsbury

Creamy Potato Soup

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My mom made this soup for us for Sunday dinner a few weeks back.  It was gone so fast that I couldn't even get a picture of it.  This soup was so delicious and creamy.  We LOVED it!  I was more than happy to make it again for my family!!

Rating: 5 stars Difficulty of Recipe: 3 stars
Things that I changed: Apparently I missed the part of adding the 2 cups water to the soup!  It still tasted great to us!!
Things that I would do differently next time: Add the water
Recipe From: Food.com

Ingredients:
2 quarts water for boiling potatoes
8 potatoes, diced
4 cans chicken broth
1 small onion, diced
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
3/4 cup all-purpose flour
2 cups cold water
1 1/2 cups heavy cream
1 cup butter
1 1/2 cups colby-monterey jack cheese
1/4 cup bacon bit
1/4 green onion

Directions:
1. Boil the potatoes for about 8-10 minutes or until tender.
2. In a large pot, add the broth, onions, salt, pepper, and water.  Let is simmer on medium low.
4. In a small saucepan, melt the 2 sticks of butter.  Whisk in the 3/4 cup flour and add to your broth mixture slowly.
5.  Add the heavy cream slowly to thicken.
6. Let that simmer for 20 minutes and add the potatoes.
7.  Serve with green onions, bacon, and cheese if you'd like!

Skinny Taco Soup

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DON'T FORGET TO ENTER IN MY $400 GIVEAWAY!!  HERE

This is our family's go-to taco soup recipe.  I know there are a lot of taco soup recipes out there that claim they are the world's best and so life-changing, but I think this is the only one you need.  It makes a lot and they are always asking me to bring it to family events.  Even in the summer time.  I have never tried a better taco soup recipe and I don't think I ever will.  It is so easy, hearty, and delicious.  The best part is that it is good for you!  I can eat an entire cup for 265 calories (I added up every ingredient)!  And it fills me up!  I crave this soup.  Definitely my favorite soup ever! 

Rating: 5 stars Difficulty of Recipe: 1 star
Things that I changed:  I add an extra packet of taco seasoning.  I like it extra taco-y!  I also do not add the water from the tomato soup can.  I like mine thicker.  If you want it more runny, add the water
Things that I would do differently next time: Nothing
Will I make it again?  Is that even a question?
Recipe from: My own :)

Ingredients:

1 pound ground lean turkey meat

2 cans or 1 big can of diced tomatoes (I used the fire roasted)

1 package low sodium taco seasoning (I used 2)

1 can tomato soup 

1 can dark kidney beans

3 small cans diced olives

1 can corn

Directions:

1. Brown the ground turkey meat.

2. Add all of the cans into the pot.

3. Bring to a boil and then reduce heat to low.  Let simmer for about 20 minutes.

3. That's it!  So easy!  Enjoy

Serves 8.5