Thick and Creamy Tomato Soup with “Bags of Gold”

Several years ago, I discovered this tomato soup recipe in an old Betty Crocker cookbook. The first time I made it, I was in love! Then I remember my mom used to make us bags of gold with our tomato soup, which I also love. Putting them together was the perfect match. It takes tomato soup and grilled cheese to a whole new level.

Thick and Creamy Tomato Soup with “Bags of Gold”

Ingredients:

2 Tablespoons of butter

¼ Teaspoon of onion powder (or ¼ cup diced onion)

1 Clove of garlic, minced

½ Teaspoon of dried basil

½ Teaspoon of paprika

3 Ounces of cream cheese

2 Cans of tomato soup

1 Soup can of half & half (Or milk)

Grand’s Biscuits (or other biscuit dough)

Velveeta (Sliced American or cheddar would also work)

Directions:

For the bags of gold: Cut each biscuit in four, and roll (or stretch) each piece thin. Place a cube of the cheese in the middle, then close the dough around it, and seal. Be sure that there are no holes in the dumpling. I make about 8-12 bags of gold.

In a medium saucepan, heat the butter, onion powder, garlic, basil and paprika med-low temp). When the butter melts completely, I use a mesh strainer to pull out the chunks (garlic, basil, onion), because I prefer a creamy texture. You can skip this step, if you want them left in. Add the cream cheese, and whisk until completely melted. Add the soup, and whisk until incorporated. Stir in the half & half.

Place each dumpling into the pan, and cover with a lid. Simmer over med-low heat for about 10-15 minutes, stirring gently occasionally. When dumplings have bubbled up, and are cooked through, Serve. Be careful, because the melted cheese is extremely hot.

Zucchini and Cheddar Soup with Bacon

I am already planning my garden!! With it will come lots of Zucchini! But do you ever wonder what to do with all that Zucchini come harvest time?? This recipe calls for a lot of it and it is so good! I already can't wait until next summer!

Zucchini and Cheddar Soup with Bacon

 Ingredients

• 3 cups chicken broth
• 1/4 cup chopped onion
• 1/3 cup chopped celery
• 5 1/2 cups unpeeled, sliced zucchini
• 1/2 teaspoon salt
• 1/8 teaspoon pepper 
• 1 lb. bacon-cooked, cut in pieces
• 2 medium potatoes, cooked, cut in very small cubes
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/2 cup milk
• 1 cup lightly packed, grated, sharp cheddar cheese

Preparation

1.       Place 2 1/2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 20 minutes.

2.       Puree in small batches in a blender or food processor and set aside in the saucepan.

3.       In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the milk and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir until melted. Add to the pureed vegetables. Add cooked bacon and potatoes. Correct seasonings. Serve hot.

YIELD

Six servings

Cheese Tortellini And Sausage Soup

Cheese Tortellini And Sausage Soup

Ingredients:

1 tablespoon olive oil

1 pound Italian sausage (mild or spicy)

1-2 cloves garlic minced

2 teaspoons red pepper flakes (if using spicy sausage, you may want to use less)

1 teaspoon onion powder (I have picky eaters, but you could use 1/2 onion diced)

1 tablespoon oregano

1 tablespoon parsley flakes

4 cups chicken broth (or 4 cups of water plus 6 chicken bullion cubes)

1 cup heavy whipping cream (could sub milk or half & half for a thinner base)

1 bag frozen cheese tortellini (mine was 19 oz.)

2 cups kale (chopped)

Salt and pepper to taste (I like white pepper, but black pepper is fine)

Directions:

In a large saucepan add the olive oil, garlic, red pepper flakes, onion powder and sausage. Brown the sausage completely, then drain and return to pot. Add oregano, parsley flakes, broth and cream. Simmer for about 10 minutes, but do not let it come to a full boil. Add tortellini, kale, salt and pepper. Simmer for 3-5 minutes (until tortellini is done).