soup recipes

Creamy Tomato Tortellini Soup

Dear Sis,

I have always loved Tomato Basil Soup. I make it on occasion, but I’m really the only one who enjoys it. I have longed for a family friendly alternative for some time. Today I found it!

Cream Tomato Tortellini Soup
Serves 6
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Ingredients
  1. 1/4 c unsalted butter
  2. 1 onion, diced
  3. 1 T minced garlic
  4. 1/4 c unbleached flour
  5. 3 c vegetable stock
  6. 1 (14.5 oz) can diced tomatoes
  7. 1 (8 oz) can tomato sauce
  8. 1 t Italian Seasoning
  9. 1/4 t salt and pepper
  10. 1 (8 oz) pkg. refrigerated cheese tortellini
  11. 2 c fresh spinach leaves
  12. 3/4 c heavy cream
  13. 1/2 c grated parmesan
  14. 1/4 c fresh basil, torn
Instructions
  1. Melt butter over medium heat in a thick bottom stock pot. Sauté onion.
  2. Stir in garlic and flour. Stir until thick and smooth.
  3. Whisk in vegetable stock gradually, bringing to a boil between additions.
  4. Stir in diced tomatoes, sauce, Italian seasoning, salt, and pepper. Return to a gentle boil.
  5. Add tortellini and cook until tender.
  6. Remove from heat. Stir in spinach, cream, parmesan, and basil.
Adapted from Tastes Better from Scratch
Adapted from Tastes Better from Scratch
Tag Sis, You're It! https://www.tagsisyoureit.com/
Love,

b

P.S. I got some great pictures of the kids together this morning!

Creamy Cauliflower Soup

Dear Sis,

Today we had leftovers for lunch when we got back from family story/craft time at the library. William had the rest of the creamy cauliflower soup we made yesterday when Mama Jen, Carter, and Brother Zach came to play.

Creamy Cauliflower Soup
Serves 8
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Ingredients
  1. 1/2 c butter, divided
  2. 4 stalks celery, diced
  3. 2 carrots, peeled & shredded
  4. 1 onion, chopped
  5. 4 c water
  6. 1 head cauliflower, cut in florets
  7. 1/2 c unbleached flour
  8. 4 c whole milk
  9. 4 oz cream cheese
  10. 1 c shape cheddar, shredded
  11. salt and pepper to taste
Instructions
  1. Saute celery, carrot, and onion, in 2 T butter, in a stock pot until soft.
  2. Add water and cauliflower. Cover and simmer 15 minutes until cauliflower is soft.
  3. In a saucepan, melt remaining 6 T butter. Stir in flour to make a roux. Add milk gradually, stirring as it cooks. Stir in cream cheese until melted. Stir in cheddar until melted. Remove from heat.
  4. Mash cauliflower into small bits with a potato masher. Stir in cheese sauce. Season to taste.
Notes
  1. Goes well with crackers.
  2. Leftovers can be frozen.
Adapted from Not Your Mother's Make Ahead and Freeze Cookbook
Adapted from Not Your Mother's Make Ahead and Freeze Cookbook
Tag Sis, You're It! https://www.tagsisyoureit.com/

William loves cauliflower! This is a great way to turn it into a meal:)

Love,

b