Roasted Tomato Soup

8 Roma Tomatoes, halved and seeded
2 red peppers, quatered and seeded
1 medium onion, quartered
8 cloves garlic
4 TBS. olive oil, divided
2 TBS. balsamic vinegar
salt and pepper
1 6oz. can tomoto paste
6 cups vegetable stock, (I used chicken stock because that is what I had)
1/4 cup loosely packed basil leaves
Preheat oven to 400*

On a sheet pan, gently toss together the tomatoes, red peppers, onion, garlic, 2 TBS. loive oil, vinegar, and salt and pepper to taste. Arranage the tomatoes and red peppers, skin side up, and bake until lightly charred, 45-50 min.

In a soup pot, warm the remaining 2 TBS. olive oil over med-high heat. Stir in the tomato paste and mix wel. Add the tomato and peper mixture, including the juices, and combine, Sitr in the stock, cover and bring to a boil. Reduce the heat to low and simmer for 20 min. Transfer the soup to a blender (or use an immersion blender) and pulse in small batches that reach only ablout a third to halfway up the side of the jar. Be careful to start slow then increase the speed to blitz the ingredients unti smooth. Use a seperate bowl to hold the blended soup and then return it all to the pot.

Heat the soup to warm through, then ladle into serving bowls and garnich with basil.

*When blending hot liquids; Remove the loquid from the heat and allaow to cool for a least 5 min. Transfer liquid to a blender and fill it no more then halfway. If using a blender, release one corner ot the lid. This prevents the vacume effect that created heat explosions, Place a towel over the top of the machine, pulse a few time then process on hight speed until smooth.

Chicken and Wild Rice Soup

1 (16 oz.) pkg. Uncle Bens Long Grain and Wild Rice
3-14oz. cans chicken broth
1 small onion chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1/3 cup butter
1/3 cup flour
1 tsp. salt
1 tsp. pepper
2 cups milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled

Cook rice according to pkg. directions. In a large soup pot cook onions, celery, carrots in chicken broth until tender. In med. Saucepan, melt butter and add flour, stirring until a smooth paste is formed. Slowly add milk, stirring constantly until sauce is thickened. Add salt and pepper.

Add white sauce to broth and vegetables, stirring until smooth. Add chicken and rice. Cook until soup is hot, but not boiling. Add bacon just before serving.

White Chili-Our new favorite!

1 lb. boneless, skinless, chicken breasts
1 medium onion, chopped
1 1/2 tsp. garlic powder
2-15 1/2 oz. cans great northern beans, rinsed, drained.
14 1/2 oz. can chicken broth
2-4oz. cans chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat an simmer uncovered, for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. Serves 7.

How I make it... I always double it if more than 4 people are eating (it's so good!)
First I put the chicken breasts in the crock pot with about 1/2-1 cup of chicken broth and cook until no longer pink. Then cut up the chicken into bite size pieces, and rinse out the crock pot. Put everything in the crock pot except the whipping cream and sour cream on low for 4-5 hours. About an hour before serving put in the whipping cream and sour cream, stir well. When everything is warm, serve. Some people like to add cheese to it. Hot rolls are delish to go with it too!

Potato Cheese Soup

1 cup chopped celery
1 onion chopped
3 potatoes
1/2 tsp. salt
1/2 TBS. sugar
pepper
Put in pot and add water to barely cover potatoes. Stir with fork. Cook until tender.

Add: 2 cups half and half
2 cups milk
Whip together: 1 cube butter (1/2 cup)
3/4 cup flour

Stir into soup to thicken. Add 1/2 lb. grated cheddar cheese

Chicken and Wild Rice Soup

1 (6 oz.) pkg. Uncle Ben's Long Grain and Wild Rice
3- 14 oz. cans chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 celery ribs, sliced
1/3 cup butter
1/3 cup flour
2 tsp. salt
2 tsp. pepper
2 cups milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled

Cook rice according to pkg. directions. In a large soup pot cook onions, celery and carrots in chicken broth until tender. In Med. saucepan, melt butter and add flour, stirring until a smooth paste in formed. Slowly add milk stirring constantly until sauce in thickened, Add salt and pepper.

Add white sauce to broth and vegtables, stirring until smooth.
Add chicken and rice, Cook until soup in hot, but not boiling.
Add bacon just before serving