Creamy Tomato Soup

When I was a kid all i would eat was pizza, chili dogs, and tomato soup with grilled cheese.
The funny thing is that those are still some of my favorite things to eat today, (I do like much more though).
As much as I love tomato soup, it's kind of boring to eat with out grilled cheese because there really isn't a whole lot to it, until now.
Soup and chili are so much fun to make, they aren't hard, pretty much anyone can follow the recipe and the outcome is so delicious, filling, and satisfying.
I got this recipe off of Picky Palate.

Creamy Tomato Soup

1/4 cup white onion, (chopped)
4 gloved garlic, (minced)
2- 15 ounce cans diced tomatoes
8oz Mexicorn
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1/2 cup buttermilk
1 cup chicken broth
2 1/2 cups cooked shredded chicken breast
1 cup cooked crumbled bacon

Place onion, garlic, and tomatoes into a food processor or blender and pulse until smooth.
Transfer to a large saucepan over medium-low heat.
Add corn, stirring to compine then add salt, pepper and cumin, stirring to combine.
Stir in buttermilk, chicken broth, chicken, and bacon pieces until combined.
Reduce heat to low until ready to serve.

Mexican Soup

When I was a kid, soup was one of the few things I would actually eat without force. So it became its own food group to me. Even now if I go to long without a nice warm cup of soup I start to crave it.
I was really happy to be making this soup because it reminds me of my Grandma back home in Illinois. She makes the best Mexican food. I remember eating her soup.  Always chunky, spicy, and full of flavor. I also wanted to make zucchini again. It's so delicious.
I'll admit, I went a little happy on the cayenne pepper so the soup was a bit too spicy, learn from me. Less is more. I used fresh oregano and I added dried cilantro also, it just makes everything better. Next time, I might add some sour cream, like in my Tortilla Soup. (Note how much better my photography skills have improved since then.)
Oh by the way this soup is no fat. Enjoy.
Slightly adapted from Alice in Paris loves Art and Tea.

Mexican Soup
serves 4 
6 cups chicken broth
14 ounces canned diced tomatoes
blob of tomato paste
3 cloves garlic, (minced)
1 yellow onion, (chopped)
2 cups fresh or frozen green beans
2 small zucchini, (chopped)
1 carrot, (diced)
1 green pepper, (chopped)
dash of cayenne pepper
1 teaspoon cumin
1 teaspoon oregano
pepper to taste
2 tablespoons lime juice
1/2 cup fresh cilantro, (chopped)

Put a large pot on stove on medium-high heat.
Add broth and tomatoes.
Bring to boil, then reduce heat.
Add everything except cilantro and lime juice.
Bring to boil again, then reduce the heat and maintain a slow simmer for 10-15 minutes, until everything is tender.
Stir in lime juice and cilantro.
Serve immediately.

Tortilla Soup

My second attempt at soup was easier and also delicious.
I have at least ten different soup recipes bookmarked so It's hard to pick the next on I'm going to make, but I looked so delicious I had to try it. And you know it was good because boyfriend took it to work the next day.  The recipie is from How Sweet It Is.
Tortilla Soup
4-6 servings
2 tbs. olive oil
1 medium onion
1 red pepper
3 garlic cloves
1 tsp cumin
1 pinch of cayenne pepper
2 boneless, skinless chicken breasts
32 oz low sodium chicken stock
4 oz can of green chilies
1/2 cup enchilada sauce (I used medium for extra spice)
1/4 cup sour cream

In a large pot add olive oil and heat on medium heat.
Chop your onion and pepper and throw them in, saute until soft.
 Mince your garlic cloves and add that, also sprinkle in the cumin and cayenne and stir.
Cut up your chicken into your preferred size chunks or shred them, and brown on each side.
Pour in chicken stock, chilies, and enchilada sauce.
Bring to a boil, reduce and simmer for 30 minuets.
Right before serving, stir in sour cream.

Loaded Baked Potato Soup

Sorry to everyone, I know I haven't posted in a while, I attempted Fried rice last week, but my misfortune made it not post worthy, (don't worry, I'm determined to make it again and master it). In my defense, I had never made rice before in my life. On a positive note, I found my pictures of my baked potato soup that I made maybe a month ago and got excited that I did take pictures, I haven't quite mastered "food photography" yet, but I'm trying!
Also, I've had a couple of people asked me how they could subscribe to my blog; all you have to do is have or make a google account and click "follow" on the right side of the blog, I'm sure if you don't have an account if you click "follow" It will prompt you to create one, If you don't want a google account, follow me on twitter! There is a link at the top of the blog on the banner. I always post an alert when there's a new post, but it is my personal account and you will get all my other posts. So I would say defiantly follow the blog if you like it!
This soup was my first attempt at soup, I've made chili twice, but I don't count chili as a soup.
I was quite pleased with the ending result, soup has always been a favorite of mine and I'm a potato soup fiend. Me and the boyfriend liked it so much, he took some to work the next day for lunch and I froze the rest and we already ate it again.
I got the recipe from Real Mom Kitchen
Loaded Baked Potato Soup
makes 8 servings
4 large baking potatoes or 8 small or medium potatoes
2/3 cup butter
2/3 cup flour
1 tsp. salt
1/4 tsp. pepper
6 cups of milk
1 cup of sour cream
4 thinly sliced green onions
10 bacon strips cooked and crumbles
1 cup shredded cheddar cheese 




Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely. Or microwave them like I did until cooked, then peel and cube the potatoes.
In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thick.
Reduce heat to medium-low. Add potatoes. Heat until warm.  Mix in sour cream.