Creamy Tomato Basil Soup with Orzo

1 tsp olive oil

1/4 cup apple juice

1/2 medium onion, finely chopped

3 cloves garlic, minced

1/2 red pepper, finely chopped

42 oz canned tomatoes (I used a 26 oz can and a 14 oz can)

1 cup chicken or vegetable broth

2/3 cup orzo pasta

1/4 cup chopped fresh basil (I didn't have any and used dried basil. Not exactly sure how much. I did it to taste.)

salt to taste

1 pint heavy whipping cream

1/4 cup butter

-In a soup pot heat oil and apple juice over medium-high heat. Add onions, garlic, and red peppers. Saute until onions are soft but not brown (about 10 minutes).

-Add tomatoes and broth. Remove from heat and puree in a blender. Return soup to pot.

-Add orzo pasta and cook on medium heat for about 10-12 minutes stirring frequently.

-Stir in butter and cream. Simmer for about 10 minutes string often (do not boil).

-Add basil and serve.

Wild Rice Soup with Tortilla Chips

1 package Bear Creek Creamy Wild Rice soup mix

tortilla chips

-Make the soup according to the directions.

-Serve soup with crumbled tortilla chips on top.

Cheddar Broccoli Soup

1 tablespoon butter

1/2 onion; chopped

1/4 cup butter

1/4 cup flour

2 cups half and half

2 cups chicken broth

1/2 pound broccoli; chopped

1/2 cup shredded carrots

1/2 teaspoon nutmeg

1 cube chicken bouillon

1 teaspoon all seasoning

8 oz shredded cheddar cheese

Extra shredded cheddar cheese for topping and/or crumbled saltine crackers

- In a small pan saute the onions in 1 tablespoon of butter, then set aside.

- In a large pot melt 1/4 cup of butter.

- Slowly stir in flour with a whisk for about 3 mins.

- Take the pot off the heat and slowly pour in the half and half while stirring with a whisk.

- Pour in the chicken broth and continue stirring with the whisk.

- Place the pot back on the burner and simmer for 20 mins. while stirring.

- Add the broccoli, onions, carrots, chicken bouillon, and all seasoning and let simmer for another 20 mins. while stirring.

-Add the cheese and nutmeg and stir until cheese is melted and soup has thickened up a little.

-Add salt and pepper to taste.

- Serve and top with shredded cheese and/or crumbled saltine crackers.

Ravioli Soup

1 pound ground beef

2 cups water

1 can (28 oz) crushed tomatoes, undrained

1 can (14 1/2 oz) crushed tomatoes, undrained

1 can (6 oz) tomato paste

1 1/2 cups chopped onion

1/4 cup dried parsley

2 garlic cloves, minced

3/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon onion salt

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme

1 package (9 oz) refrigerated cheese ravioli

1/4 cup grated parmesan cheese

-In a pan, cook the ground beef over medium heat until no longer pink; drain.

-In large pot add the water, beef, tomatoes, tomato paste, onion, parsley, garlic and seasonings; bring to a boil.

-Reduce heat; cover and simmer for 30 min.

-Meanwhile, cook ravioli according to package directions; drain.

-Add to soup and heat through.

-Stir in Parmesan cheese and serve immediately.

Creamy Ham and Potato Soup

1 1/2 cups water

5-6 medium potatoes (peeled and chopped)

1/2 onion chopped

1 1/2 teaspoons chicken bouillon

2 1/2 teaspoons parsley

2 1/2 teaspoons garlic powder

1 cup heavy whipping cream

1/2 pound cheddar cheese (cut in cubes or shredded)

1 packaged cubed ham (you can cut the ham into smaller pieces if you like)

-Mix water, potatoes, onion, and chicken bouillon together in a large pot for approx. 10 min. on medium-high heat.

-Reduce heat to medium-love and smash potatoes slightly

-Add parsley, garlic powder, heavy whipping cream, cheese and ham.

-Stir until cheese is melted and serve.

*You can substitute the heavy whipping cream for a white sauce

2 cups milk

1 tablespoon flour

1 tablespoon melted butter

-Cook milk and butter together on medium-high  heat until the butter is melted.

-Slowly add in flour and whisk until the sauce has thickened.

Baked Potato Soup

4 Large baking potatoes

8-10 slices of bacon

6 cups milk

1/2 cup all purpose flour

4 green onions sliced

2 cups shredded cheddar cheese

3/4 teaspoon salt

1/4 teaspoon pepper

1 (8 oz) container sour cream

-Peel and cut potatoes into smaller pieces

-Boil potatoes for approx. 10 min. or until soft

-While potatoes are boiling, cut bacon into small pieces and cook, set aside.

-In large pot combine milk and flour and mix well.  Cook on medium heat for about 15 min. or until bubbly and thickened, stir frequently.

-Drain and slightly mash potatoes.

-Add potatoes, bacon, 2 tablespoons onion, 1 1/2 cups cheese, and salt & pepper to milk mixture.  Stir until cheese is melted.

-Add sour cream and stir until thoroughly heated.

-Serve by sprinkling with remaining cheese and onions.