Fresh Corn Chowder

 From: Joy of Cooking

Ingredients:

4 slices bacon, chopped

1 small onion, chopped

2 medium celery stalks, diced

6 small ears of corn

4 1/2 cups milk

2 medium potatoes, peeled and diced

1 1/2 tsp salt

1/2 tsp pepper

1 Tbsp unsalted butter

Place the bacon in a soup pot and cook, stirring, over medium-low heat until it releases all of its fat and is beginning to crisp, 10-15 minutes.

Leaving the bacon in the pan, spoon off all but 2 tablespoons of fat. Add the chopped onion and diced celery, and cook, stirring, until tender and slightly browned, 10-15 minutes.

Remove the kernels from the ears of corn. Reserve the kernels and add the cobs to the soup pot along with the milk and potatoes.

Push the corn cobs into the milk to fully submerge them. Bring the milk to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, 10-15 minutes. Remove the cobs. Stir in the reserved corn kernels along with the salt and pepper.

Simmer gently until the corn is tender, about 5 minutes. With a slotted spoon, remove 1 1/2 cups solids from the soup and puree until smooth. Return to the soup and add the butter. Let stand until the butter is melted, then stir. Ladle into warmed bowls.

Verdict: So easy, although it did take a bit more time than I thought it would because I didn't dice the potatoes very fine. A great comfort food!

Barley Soup with Sausages (Minestra d'Orzo)

 From: Joy of Cooking cookbook

Ingredients:

• 6 oz deeply smoked sausages
• 16 cups vegetable or chicken stock
• 1 1/4 cups pearl barley
• 2 large bay leaves, crumbled
• 2 Tbsp olive oil
• 1/2 large head green cabbage, chopped
• 2 medium onions, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 large celery stalk with leaves, finely chopped
• 3 Tbsp tightly packed fresh parsley leaves, minced
• Two 3-inch sprigs fresh rosemary, or 2 tsp dried
• 3 Tbsp tightly packed fresh marjoram leaves, minced, or 1 Tbsp dried
• 1 large garlic clove, minced
• 2 red or white new potatoes, peeled and diced
• salt and pepper

In a medium skillet, or on a grill, brown the sausages until brown on all sides and heated through. Slice them thinly and place in a large soup pot along with the chicken stock, barley, and bay leaves. Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes.

Meanwhile, heat in a large skillet over medium heat the olive oil. Add the cabbage. Cook, stirring, until the cabbage begins to color, 5-10 minutes. Add the onions, carrot, celery, parsley and rosemary. Cook, stirring often, until the onions are browned, 10-15 minutes.

Stir in the marjoram and garlic. Add 1 cup liquid from the soup pot and scrape the bottom of the skillet to loosen any browned bits. Stir the contents of the skillet into the soup pot along with the potatoes. Cover and simmer gently until the barley is tender but not mushy and the potatoes are cooked but firm, about 30 minutes more.

If the soup is too thick, thin with water as needed. Season with salt and pepper if you like. Ladle into warmed bowls and you may also sprinkle each serving with shredded provolone or Montasio cheese.

Verdict: Delicious! Really easy to make. I used sausage that was a bit spicy which added to the flavor in my opinion!

Hearty Hamburger Soup

From: Food.com

Ingredients:
2 lbs ground beef
1 white onion, peeled and diced
1/4 tsp ground black pepper
1/2 tsp dry oregano
1/2 tsp dry basil
1/4 tsp seasoning salt
1 envelope onion soup mix
6 cups water, more to desired consistency
1 8-oz can tomato sauce
1 Tbsp soy sauce
1 15-oz can diced tomatoes, undrained
1 15-oz can corn, drained
1 cup celery, sliced
1/4 cup celery leaves, coarsely chopped
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
garlic salt, to taste
parmesan cheese, to serve
sour cream, to serve

• Brown ground beef and onion in a large pot. Drain if needed.
• Add spices and onion soup mix.

• Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.

• Add the rest of the ingredients up to the potatoes; bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender, about 30 minutes. (Add more water if needed).

• Season to taste with garlic salt.

• Serve with shredded parmesan cheese and sour cream.

What I did differently:

I left out the onion soup mix because they were out at the store the day I went. I didn't do the celery leaves because I bought pre-cut celery sticks (convenience, hello!) Other than that, I didn't change a thing.

Verdict:

Thumbs up! Oh yeah, this was a GREAT soup, and so easy to make! The flavors blended perfectly. I love a good vegetable beef soup and this one did not disappoint!

Minestrone with Tortellini

From: Cooking with Heinz Ketchup cookbook

Ingredients:

1 1/2 lbs Italian sausage (hot or regular)
1 cup chopped onions
2 cloves minced garlic
46 oz beef or chicken broth
16 oz whole tomatoes, cut into bite-size pieces
1 cup Heinz tomato ketchup
3/4 cup dry red wine
2 cups thinly sliced carrots
1 cup thinly sliced celery
2 cups sliced zucchini
7-9 oz meat or cheese-filled tortellini
Grated Parmesan cheese

In Dutch oven, brown sausage; drain excess fat.

Add onions and garlic, and saute until tender.

Add broth, tomatoes, ketchup, wine, carrots and celery; simmer, covered, 30 minutes.

Add zucchini and tortellini; simmer, covered, 25 to 30 minutes.

Serve soup with Parmesan cheese.
























What I did differently:

I used dried onions instead of raw, 1/4 of a can of diced tomatoes, left out the red wine and celery, and used the tiniest zucchini I could find, all for the sake of my family's taste buds. It was still an amazing soup with incredible flavor.

Verdict:

Thumbs up! This soup was really filling and had such a great flavor. I would definitely make it again.

Chicken and Rice Soup

From: A Pinterest Pin 

Ingredients:
2 Tbsp butter
3 carrots, sliced
3 celery ribs, sliced
1/2 medium onion, diced
1 Tbsp minced garlic
salt and pepper, to taste
1 cup cooked chicken
1 cup chicken broth
1 cup rice, cooked
2-3 cups water

In a large pot over medium heat, melt the butter. Saute the celery and onion for about five minutes. Add the minced garlic and saute for 1-2 minutes. Add all of the remaining ingredients into the pot and heat through. Can be frozen for up to two months.

Verdict:
Thumbs up! The instructions didn't say when to add the carrots, so I added them with the garlic and cooked them a bit longer with some broth from when I boiled the chicken. This was a very easy, quick recipe to make, and quite tasty! A "comfort food" as my parents would say!

Stuffed Pepper Soup

From: Stuffed Pepper Soup - Cooking Classy

Ingredients:

• 1 lb lean ground beef
  
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (1 cup)
• 3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
• 3/4 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5) can beef broth
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1/2 tsp dried basil
• 1/4 tsp dried oregano
• 1 cup uncooked long grain white or brown rice
• Cheddar or mozzarella cheese, for serving (optional) 

• In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
• Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
• While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.
• *For a thinner soup don't add all of the rice and for a thicker heartier soup add it all. Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush). 

Verdict:
Thumbs up! This was a really delicious, easy soup to make. We added cheddar cheese and some crackers on top and it gave it a bit of a chili flavor. I will definitely be making this again! 

  

Chicken and Wild Rice Soup

From: Southern Living

Ingredients:
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2 ounce) package fast-cooking long-grain and wild rice mix
1 (10 ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1 (8 ounce) loaf pasteurized prepared cheese product, cubed
1 (10 ounce) can cream of chicken soup, undiluted

Saute onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes.

Add 5 cups water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.

Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately.

Verdict:
Thumbs up! This was a delicious, filling soup. For the rice, I used a package of Uncle Ben's rice that was already cooked. I just threw it in a little later than what the recipe said. I used Velveeta for the cheese product. This was a really simple soup to make and the flavor was incredible. One of our new favorites!

Bob Evans Cheddar Baked Potato Soup

From: An old email recipe exchange

Ingredients:
1 can Campbell's cheddar cheese soup 
1 can chicken broth
1 lb grated cheddar cheese
4 cups milk plus 1 soup can
2 Tbsp butter
2 Tbsp corn starch
1/2 tsp of: salt, pepper, onion powder, garlic salt
7 medium potatoes, diced to 1" and boiled

Add soup, 1/2 can broth, 1 can milk and stir. Add cheese and milk. Stir in cornstarch with the rest of the broth. Add broth to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes. Add boiled potatoes and simmer 15 minutes more. Top with chives and bacon bits.

Verdict:
Thumbs up! I love a good potato soup recipe, and you can't go wrong with this amount of cheese, right?? I would definitely make this soup again. It's easy and fairly fast, once you've boiled the potatoes. And very delicious!

Chicken Soup with Rice and Barley

From: Automatically Light! cookbook

Ingredients:
4 chicken breasts
1 cup carrots, coarsely chopped
2 cups onion, coarsely chopped
3 cups chicken broth, defatted
4 cups water
2 chicken bouillon cubes
1/2 tsp pepper
1/2 cup white rice
1/4 cup medium barley
1 tsp dried thyme

Place chicken breasts in the slow cooker. Add remaining ingredients through pepper. Cook on low for 7-8 hours or until a fork pierces meat easily. Remove chicken and vegetables. Puree vegetables in a blender. Skim all fat from broth. Cut chicken into small pieces.

Return broth and pureed vegetables to the slow cooker and add rice, barley and thyme. Cover and cook at high for about 1 hour and 15 minutes or until rice and barley are very tender. Add chicken during the last 15 minutes.

Verdict:
Thumbs up! What a classic comfort food recipe. I didn't use the slow cooker. I used the stove instead. I put all ingredients through pepper in a soup pot and brought to a boil. I simmered for about an hour and a half. I removed the chicken and veggies but I did not blend them, because I thought that sounded kind of gross. I added rice and barley to the broth/water and cooked for about 45 minutes. I then added the chicken and vegetables back in and cooked another 10-15 minutes to make sure it was all warm. Voila!

Minestrone

From: Automatically Light cookbook

Ingredients:
1 lb lean, top round of beef, cut into cubes
1 1/2 cups onion, chopped
1 garlic clove, minced
1 can diced tomatoes
2 cups beef broth
2 cups vegetable broth or juice
1/2 cup red wine
1 1/2 cups water
1 bay leaf
1/2 tsp dried rosemary leaves
1 tsp dried thyme leaves
1/2 tsp ground celery seed
1 tsp salt
1/4 tsp pepper
1 cup elbow macaroni
2 cups frozen mixed vegetables
1 can white kidney beans, drained and rinsed

Combine beef through pepper in the slow cooker. Cover and cook on low for 7-8 hours or until meat is tender. Turn heat to high, add macaroni and vegetables, and cook for 30-40 minutes or until macaroni is just tender. Add beans and cook on high for an additional 5 minutes or until beans are warmed. Remove bay leaf. Correct seasoning, if desired.

Verdict:
Thumbs up! I love minestrone soup and this was a great recipe. I would definitely make this again in the future.

Creamy Potato Soup

From: Food & Wine magazine

Ingredients:
6 strips bacon
1 large onion, chopped  
3 large cloves garlic, chopped
3 pounds unpeeled russet or baking potatoes (about 4 potatoes), cut into 1-inch chunks
6 cups vegetable or chicken broth
salt and pepper
sour cream
shredded Cheddar cheese
chives

In a large pot, cook bacon over medium-low heat until crisp (I used the microwave to cook mine). Remove bacon to a plate, break into small pieces, and set aside.

Drain from the pot all but 2 tablespoons fat (I used all my bacon fat, because - why not!?). Add onion (I left out the onion, didn't have one on hand) and increase heat to medium. Cook until golden, about 12 minutes. Add garlic, cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.

With an immersion blender (or regular blender), puree soup until chunky-smooth. Season to taste with salt and pepper (I didn't add salt or pepper). Serve hot, and top with bacon bits, sour cream, Cheddar cheese and chives (I didn't use chives, I used dill instead).

Verdict:
I absolutely love this potato soup recipe. This is one of my top-three soup recipes to make. I definitely recommend this recipe because it's easy and it's incredibly delicious. 

Pennsylvania Dutch Chicken Corn Soup

From: Joy of Cooking: All About Soups and Stews

Ingredients:
6 cups water, or 3 cups water and 3 cups chicken stock
1 1/2 - 2 lbs chicken parts, cut into serving pieces
1 tsp salt
1/8 tsp ground black pepper
1 3/4 cups short, wide egg noodles
1 cup fresh or frozen corn kernels
1 hard-boiled egg, chopped
1 1/2 Tbsp chopped fresh parsley

Bring the water, chicken, salt and pepper to a boil in a soup pot. Skim the impurities from the surface. Reduce the heat and simmer, covered, until the chicken is well cooked, about an hour. Remove the chicken, discard the skin and bones, shred the meat, and set aside. Bring the stock to a boil. Stir in the egg noodles and corn. Cook, stirring occasionally, until the noodles are tender but firm. Stir in the shredded chicken along with the chopped egg and parsley. Ladle into warmed bowls. 

Verdict:
Thumbs up! This was a great, hearty, filling soup. I have made this a couple of times now and it is always a big hit! 

Italian-Style Beef and Pepperoni Soup

From: Southern Living

Ingredients:
1 lb ground beef
1 cup sliced pepperoni
Cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
2 garlic cloves, minced
1 tsp olive oil
2 Tbsp tomato paste
1 28-oz can crushed tomatoes
4 cups chicken broth
1 tsp dried basil
1 tsp dried oregano
1 tsp pepper

Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain.

Saute mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with parmesan cheese.

Verdict:

Thumbs up! I ended up having to leave out the mushrooms, onions and bell peppers because I didn't have them on hand, and it was still a really delicious soup! I will absolutely make this again. It had a great flavor, so I imagine it would be even better with the missing veggies added!

Hearty Hamburger Soup

From: Food.com

Ingredients:

• 2 lbs lean ground beef
• 1 white onion, peeled and diced
• 1/4 teaspoon ground black pepper, more to taste
• 1/2 teaspoon dry oregano, more to taste
• 1/2 teaspoon dry basil, more to taste
• 1/4 teaspoon seasoning salt
• 1 (1 1/2 ounce) envelope onion soup mix
• 6 cups water, more to desired consistency
• 1 (8 ounce) can tomato sauce
• 1 tablespoon soy sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can corn, drained
• 1 cup celery, sliced
• 1/4 cup celery leaves, coarsely chopped
• 1 cup fresh carrot, sliced
• 1 cup white potato, peeled and cut into small cubes
• garlic salt, to taste
• shredded parmesan cheese, to serve
• sour cream, to serve 

1. Brown ground beef and onion in a large pot. Drain if needed.
2. Add spices and onion soup mix.
3. Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
4. Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
5. Season to taste with garlic salt.
6. Serve with shredded parmesan cheese and sour cream.
   
   

   

   
   

   
   

Verdict:
Thumbs up! I love hamburger soups and this one did not disappoint. What a great comfort food.

Hearty Lasagna Soup

From: An old index card

Ingredients:
1 lb ground beef
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp dried parsley
3 1/2 cups beef broth
1 can (14 1/2 ounces) diced tomatoes
1/4 tsp Italian seasoning
1 1/2 cups uncooked mafalda or corkscrew pasta
1/4 cup grated Parmesan cheese

Cook the beef, onion, garlic and parsley in a saucepan over medium-high heat for 10 minutes or until the beef is browned, stirring often. Pour off any fat.

Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.

Stir the pasta in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired.

Verdict:
Thumbs up! I liked this soup a lot. I used venison instead of beef, crushed tomatoes instead of diced, and elbow macaroni instead of corkscrew. I thought this soup was yummy and filling. My only problem with it is that I had to add a ton of water while it was cooking because the pasta soaked up so much of it. So in the end I wish I had added a little more tomato flavoring to it. It was still great though, and I would definitely make this again in the future. I also appreciated the fact that I had every ingredient in the pantry already! 

Hash Brown Soup

From: Budget Savvy Diva

Ingredients:

• 1 onion, chopped
• 1 tablespoon butter
• 3 (14 ounce) cans chicken broth
• 1 (32 ounce) bag frozen hash browns
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 1/2 cups milk
• 8 oz of cheddar cheese
• 1/2 teaspoon of pepper
• Sprinkle of Cayenne Pepper
• Sour cream ( optional)

In a medium size skillet melt butter and cook onions till browned. In a large stockpot – place onions, chicken broth and bring to a boil. Add hashbrowns and bring back to a boil.

Add soups, milk, seasoning – bring back to a boil.

Add 6 oz of cheese and mix till cheese is melted.

Garnish with remaining cheese and sour cream.

Verdict:

Thumbs up! I love potato soup and I like hashbrown soup because it's so easy to make. This was a great, tasty recipe that I'm sure I'll use again in the future! 

Italian Sausage Soup

From: Sunset Pasta cookbook

Ingredients:
1 1/2 lbs mild Italian sausages
2 garlic cloves, minced
2 large onions, chopped
1 large can (1 lb, 12 oz) Italian-style tomatoes
3 cans beef broth
1 1/2 cups dry red wine or water
1/2 tsp dry basil
3 Tbsp chopped parsley
1 medium-size green pepper, seeded and chopped
2 medium-size zucchini, cut into 1/4-inch thick slices
5 oz medium-size bow-shaped noodles

Remove and discard sausage casings; cut sausages in 1/2-inch lengths. In a 5-quart Dutch oven, cook sausages over medium heat until lightly browned. Spoon off and discard all but 2 Tbsp drippings. Add garlic and onions and cook, stirring occasionally, until limp. Stir in tomatoes and their liquid.

Add broth, wine, and basil. Bring to a boil; then reduce heat and simmer, covered, for 30 minutes. Add parsley, pepper, zucchini, and noodles. Cover and simmer, stirring occasionally, for about 25 minutes or until noodles are al dente. Pass Parmesan at the table.

Verdict:
Thumbs up! I loved this recipe. I only made a couple of changes. I used beef bouillon cubes (3) instead of actual broth, and I did use the water instead of red wine. I used rotini instead of bow-shaped noodles. This was such a great, filling, delicious soup. I would love to make this again in the future.

Boxcar Children Stew

From: Divine Hostess

If you read my personal blog you know that our family just finished reading the first book in The Boxcar Children series. We really enjoyed it, and then I found this recipe for the stew that the children make. I knew I had to try this out! My kids begged me to make it and then didn't even try it! (Actually I do think my 3-year old ate the carrots). But my husband ate it and told me he would rather I make this recipe than any other stew beef recipe I've made. Wow! Okay... definitely a keeper! (Him AND the recipe!)

Ingredients:

• 4 stalks of celery minced
• 3 carrots roughly chopped
• 1.5 cups of potatoes in 1 inch cubes
• 2 to 3 vegetarian or chicken bouillon cubes (Veggie or chicken broth as substitute)
• Black Pepper
• Cumin
• 21 seasoning salute
• 2 TBSP chopped Parsley fresh or freeze dried
• 1/4 minced white onion
• 1 TBSP minced garlic
• 2 tsp olive oil
• 1 cup lentils (Can also be made with chicken breast pieces or steak. If meat is used, it will need to be added after step 1 and allowed to cook  a little while longer)

Place large dutch oven over medium high heat and brown 1 Tbsp garlic and minced onions in 1 tsp extra virgin olive oil for about 2 minutes.

Add bouillon cubes to water once it is boiling. Use 5 to 6 cups of water and appropriate cubes, or about 40oz of broth. Add celery, carrots and potatoes and stir. Add 1 tsp of all seasonings except parsley. Add 2 tbsp of parsley.

Lower heat to simmer. Since lentils only take about 20 minutes to cook add these about halfway through the process. Leave at a slow simmer for 30 to 45 minutes, or until carrots and potatoes are nice and tender. Top with a few sprigs of parsley or minced chives and serve with french baguette.

I did change a few things in the recipe based on what I had available:

I browned the garlic and onion in oil. For liquid, I added two cups of water, two cups of beef broth (I used bouillon cubes to make it) and then I poured some vegetable broth in. I didn't have any celery, so I just added the carrots, potatoes, and some venison tenderloin that I chopped up. I added a small amount of salt and pepper and garlic powder. I added the parsley as well. Then I just cooked until the meat was done. I think it took about 45 minutes to an hour.

Simple and very tasty!!


 

Holiday Tortellini Soup

From: Taste of Home

Ingredients:
2 Tbsp olive oil
2 oz. bacon or pancetta, finely diced (I used turkey bacon) 
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49 1/2 oz) chicken broth
2 tsp Italian seasoning
1 package (9 oz) cheese tortellini
1 can (28 oz) crushed tomatoes
8 oz fresh spinach, rinsed, stemmed and chopped (I used canned)
salt and pepper (I left out)
Parmesan cheese (for topping)

Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add onion; cook 3-4 minutes or until soft. Add garlic, cook 1 more minute. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.

Cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with cheese.

Verdict:
Thumbs up! I'm sure I've made similar recipes before but I really liked this one. Very filling and hearty. Great flavors. And simple! So I would definitely make this again in the future.

Nutrition information: (based on my ingredients; per cup)
Calories: 159
Carbs: 20g
Fat: 6g
Protein: 6g

Simple Creamy Carrot Soup

From: Picky Palate

Ingredients:
3 Tbsp olive oil
2 lbs peeled carrots, cut into 1-inch pieces
1 large onion, thinly sliced
2 Tbsp minced garlic
1 sprig of fresh thyme
1 sprig of fresh rosemary
32 ounces chicken broth
2 strips bacon, cooked
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp hot sauce

Place oil in large pot over medium heat. Add carrots, onions, garlic, thyme and rosemary. Cook for 15 minutes, until carrots are fork tender. Remove herb sprigs and transfer carrots and vegetables to blender. Puree. Add chicken broth and continue to puree. Transfer to large saucepan over medium heat and add cooked bacon strips. Season with salt, pepper and hot sauce. Simmer until ready to serve.

 Verdict:
Thumbs up! So, this recipe came about simply because I had no idea what I was going to cook for my parents' lunch the other week. I asked my 3-year old, who promptly replied that I should cook "Carrot soup!" My 4-year old added, "With corn!"  Thanks to Pinterest, I found this delicious recipe. The only thing I did differently is that I did, in fact, add corn to appease my daughter (who refused to taste it, by the way). I think it's pretty funny how everyone kind of cringes when you say the phrase "carrot soup". But the flavor was really great. I could definitely see myself making this again.