Feathers in Our Nest

a blog about faith, family, food, & more written by a wife and stay at home mom of five

Creamy Tomato Soup

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I originally posted this recipe three years ago, but I decided it was time to repost and update it with better pictures!  We make this soup quite often for lunch (3-4 times a month usually).  It’s a favorite with Tad and also with the girls!

This soup is a snap to put together and it always turns out great!  I prefer to make it with cream, but if I don’t have any, milk works as well.  I never measure anything anymore because I make it so frequently!



Creamy Tomato Soup
 
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Author:
Recipe type: Soup
Serves: 3-4
Ingredients
  • 1 large can (29 oz.) tomato sauce
  • 1 cup heavy whipping cream (this also works with half & half or whole milk, though it won't be quite as rich)
  • 1½ tsp. sucanat (or brown sugar)
  • 1 tsp. Italian seasoning
  • dash of hot sauce
  • ¼ tsp. salt
  • a few grinds of black pepper
  • Garnish options: chopped green onions, croutons, grilled cheese croutons, shredded cheese, etc.
Instructions
  1. In a saucepan over medium heat, combine all ingredients (except for garnish).
  2. Heat, but do not bring to a boil.
  3. Serve when warmed through.
  4. Top with garnishes as desired.

We like grilled cheese croutons as a garnish, which are exactly like they sound. Make a grilled cheese sandwich and cut it into cubes, then toss on top of the soup!

Enjoy!

For more of our family’s favorite recipes, click here.

Tortellini Spinach Soup

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This is quickly becoming one of my favorite go-to recipes!  This soup is easy to throw together (I made it in 30 minutes earlier this week) and is surprisingly filling.  I try to keep the ingredients for it on hand so I can make it often!  I buy my tortellini and spinach at Aldi, so it’s pretty frugal for me to make.  For us, it gives plenty of leftovers for lunches later in the week.  Hope you like it as much as we do!  (I found the original recipe here and modified it slightly.)

Tortellini Spinach Soup

2 Tbsp. olive oil
1 medium onion, diced
2-3 cloves garlic, minced
1 quart chicken (or vegetable) stock (I use low-sodium or homemade)
1 large can crushed tomatoes
1 tsp. crushed red pepper flakes, for a little heat (optional)
1 package cheese tortellini (1 lb.)
several large handfuls of raw spinach (around 4 cups, but you can add more or less as desired)
salt & pepper
grated Parmesan cheese

Heat olive oil in a large pot on the stove top over medium. Saute onion in oil until translucent.  Add garlic and saute an additional 1-2 minutes.  Pour in chicken stock and crushed tomatoes. Add red pepper flakes (optional).  Bring to a boil. Add tortellini and cook about 3 minutes (follow package directions).  Add spinach and heat just until wilted. Season with salt and pepper. Pour into bowls and garnish with grated Parmesan cheese.

Serves 5-6.  Enjoy!

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For more of our family’s favorite recipes, click here.

Linked to:
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Tempt My Tummy Tuesday
Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello

Autumn Chowder

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This soup is one of my favorite meals ANY time of year, but especially in the fall!  It is a recipe that my mom passed on to me and she still makes regularly as well.  It is quite delicious!

Autumn Chowder
 
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Author:
Recipe type: Soup
Serves: 8-10
Ingredients
  • 1 small onion, finely chopped
  • 3-4 stalks celery, chopped up (optional)
  • 1-2 Tbsp. butter
  • 4-6 potatoes, peeled and chopped
  • 1 can evaporated milk
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • ½ lb. bacon, fried and crumbled OR diced ham
  • 1 cup corn (I used frozen)
  • 1 can cheddar cheese soup
Instructions
  1. Saute onion and celery in butter.
  2. In a large soup pot, begin cooking potatoes in water (1/3 to ½ pot full of water).
  3. Add celery, onion, and salt and pepper to taste.
  4. As potatoes become done, add evaporated milk, cream of chicken soup, cream of mushroom soup, bacon (or ham), and corn.
  5. Simmer for one hour but do not boil.  Add cheddar cheese soup and continue heating.
  6. You may add water if soup becomes too thick.
  7. If desired, garnish with a sprinkle of shredded cheddar cheese.

This recipe freezes well!

Great served with buttermilk biscuits!  I’ll post the recipe for those tomorrow.

Enjoy!

For more of our family’s favorite recipes, click here.

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