by Slynnro
It's cold. Like LEGIT cold, like 40s-and-50s-at-night cold, which while yes, is not the Northeast, this is Texas. We are weak and we are cold.
So tonight, I'm making my most favorite stew, but I'm ready to get all semi-homemade up in here!
So here's some easy semi-homemade soups to get down with!
First, this Tuscan White Bean Soup from Williams Sonoma, which I enjoyed many times last winter. I like to add some delicious sausage balls, which I make from Jimmy Dean sausage. I just fry up the sausage balls and drop them in the soup. I also like to add chickpeas, or chicken and pasta. Delish! I'd also like to try these stew starters sometime soon!
I also made my first trip to Costco this weekend, and picked up some tortilla soup, which I added my new favorite tortilla chips to (Food Should Taste Good). I added some homemade guacamole, which I just make with some mashed avocados and some homemade pico de gallo (chopped tomatoes, jalapenos, green onions and garlic salt). Yum!
I also got some great Soup News this week -- one of my friends is having a SOUP PARTY! For which I am so excited, and will hopefully get some great soup recipes to share with you guys!
What are you fall favorites to cook? I'm on a perpetual quest for a good white bean soup, and all of the soups I made last year were kind of a bust. What say you? What are your favorite soups for fall?
I've been a big fan of Skinnytaste.com's soups this fall. I like really thick, creamy soups, and there are a bunch of recipes that achieve that feeling without the heaviness of cream soups. All of the recipes come together pretty quickly and easily too. Bonus--she breaks out the nutritionals and Weight Watchers points for you.
Pasta Fagioli is on the menu this week for us!
Posted by: Kate | October 31, 2011 at 02:13 PM
This is not really semi-homade but I make it all the time so it is easy enough for me to throw together...and very healthy. PS - I converted my husband into a soup lover with this soup!
Roasted Cauliflower Soup
1 onion, chopped
3 medium red potatoes, cubed into 1 inch pieces
½ tablespoon of dried oregano
Salt and pepper to taste
1 cup white wine
1 32 ounce box of low sodium chicken stock
2-4 cups of 1% milk – enough to cover the veggies in soup
1 large head of cauliflower cut into medium size pcs (sometimes more if you want a large pot of soup)
Ground red pepper
1 tablespoon olive oil
Spread the chopped cauliflower onto a foil lined cookie sheet and drizzle with olive oil. Sprinkle heavily (depending on your love for heat) with ground red pepper and roast in the oven for 30 – 35 minutes on 350. (You could stop right here – this is an awesome way to prepare cauliflower!!)
While you are roasting the cauliflower, sauté the onions with a small amount of olive oil and oregano. When the onions are soft add the potatoes, white wine and chicken stock. Cover and let simmer for 15 minutes or until the potatoes are soft. Add more chicken stock (if needed), milk and roasted cauliflower pieces and simmer for 15 minutes. Food process (or use immersion blender) most of the large pieces of cauliflower and potatoes leaving a few pieces whole for texture. Best served with a grilled cheese sandwich!
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Posted by: Waxfaits | December 16, 2012 at 08:24 PM