Tomato, Basil, and Cheddar Soup

We got somewhere around 10 inches of snow yesterday.  Yep, 10 inches.  Another soup recipe seemed appropriate.

I have no idea why I decided to try this tomato soup.  I have never in my life liked tomato soup.  When we would eat grilled cheese sandwiches growing up, I would substitute ketchup for the tomato soup the rest of my family was enjoying.  I am SO glad I tried this soup though.  It was amazing and absolutely nothing like tomato soup from a can.

A word to the wise: If a recipe says it's ok to puree something with either an immersion blender or a food processor, DO NOT USE A FOOD PROCESSOR.  Get thee to a store and buy thyself an immersion blender.  For real.

I either lost my pictures of the soup, or I was so busy eating it that I forgot to take pictures...so here's a beautiful picture of tomatoes from http://rutgers-leslie.blogspot.com/2010/04/growing-perfect-tomato.html

Tomato, Basil, and Cheddar Soup

Ingredients:

2 28-ounce cans diced tomatoes

1 yellow onion, chopped

2 cloves garlic, chopped

1 teaspoon olive oil

2 cups vegetable broth

1 cup plain Greek yogurt

1 cup cheddar cheese, grated

1/2 cup basil, chopped and loosely packed

2 teaspoons oregano

1 teaspoon sugar

salt and pepper, to taste

Directions:

1. Add the olive oil to a large pot over medium heat.  Add the chopped onion.  Cook and stir until tender, about three or four minutes.

2.  Add the garlic and cook for two more minutes.  Pour in the tomatoes, including the juice, and the vegetable stock.  Stir in the basil, oregano, sugar, salt, and pepper.

3.  Put the lid on the pot, reduce heat, and simmer for 10 minutes.  Stir in the Greek yogurt and cheddar cheese until blended. 

4.  Use an immersion blender to puree the soup, if desired.  Top individual servings with chopped basil and grated cheddar cheese. 

Source:  More Fruit Please

Chicken Bacon Wild Rice Soup

My life has been so BUSY lately.  Between my birthday, Thanksgiving, spending time with friends and family, and the end of the trimester at school, I was too busy to post even one recipe in November.  Whatever down time I had in November was clearly not spent blogging.  I did, however, make a lot of delicious food.

Most people prefer to be catered to on their birthdays.  I prefer to cook for other people.  I generally end up having my family over and cooking up some awesome food for them.  Bet you wish you were part of my family! 

I made Chicken Bacon Wild Rice Soup for this year's birthday party, and it was a success.  My brother said it was better than Panera's wild rice soup, and my sister-in-law said she'd like to swim in it.  I think that's a good thing.

Chicken Bacon Wild Rice Soup

Ingredients:

3 (10-3/4 oz) cans condensed chicken broth

2 cups water

1/2 cup uncooked wild rice, rinsed

1/2 cup chopped green onions

1/2 cup butter

3/4 cup flour

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups half-and-half

1-1/2 cups cubed or shredded cooked chicken

8 slices bacon, cooked and crumbled

1 tablespoon chopped pimiento

2-3 tablespoons dry sherry, if desired

Directions:

1.  Combine chicken broth and water in a large saucepan.  Add wild rice and onions, and bring to a boil.  Reduce heat, cover, and simmer until rice is tender (30-45 minutes).  Do not drain additional broth once rice is cooked.

2.  In a separate saucepan, melt butter.  Stir in flour, salt, poultry seasoning, and pepper.  Cook and stir constantly for 1 minute or until smooth and bubbly.

3.  Slowly stir half-and-half into the flour mixture.  Cook and stir until slightly thickened.

4.  Add the half-and-half mixture into the rice and broth.  Add chicken, bacon, pimiento, and sherry.  Heat on low for at least 30 minutes (the more the better!).  Stir occasionally.  Soup will thicken the longer it heats.

Source:  Pinch of Yum

Apple Cider Sangria

My grandma loves my blog.  She also loves this Apple Cider Sangria that I made for Thanksgiving.  I love my grandma.

So, this post is for you, Grandma!  Enjoy!

Apple Cider Sangria

Ingredients:

1 bottle (standard size) pinot grigio

2-1/2 cups fresh apple cider

1 cup club soda

1/2 cup brandy

3 honey crisp apples, chopped

3 pears, chopped

Directions:

1.  Combine all ingredients in a LARGE pitcher.  Stir thoroughly.

2.  Refrigerate for at least an hour before serving.

Source:  How Sweet It Is