Roasted Red Pepper Soup Recipe

Hmmm I love red pepper soup and this is a delicious recipe, better than any store bought kind:

What You Will Need:

–   3 cups of chicken broth

–   4 large chopped red peppers

–   2 chopped onions

–   2 minced cloves of garlic

–   1 Tbsp of olive oil


What You Will Need to do:

1.   Preheat your oven to 375°F.

2.   Place the whole peppers on a baking sheet and roast for 15 minutes.

3.   Turn peppers and continue roasting for 10 more minutes.

4.   Remove from baking sheet and place in a heavy paper bag.  Seal bag and let stand until peppers are cool.  Now remove peppers from bag and peel off skins.  Slice in half and remove seeds.  Cut into large chunks.

5.   In a pan, heat oil.  Add the garlic and onions.  Cook until onions are very soft.

6.   Stir in roasted peppers and continue cooking until peppers are very soft.

7.   Now place the contents of the pan into a blender and blend until smooth.

8.   Return mixture to the pan and add chicken broth.  Cover and cook, stirring once in a while, until soup is warm.



Sweet Potato and Rosemary Soup Recipe


This is an easy recipe but great way to change up the usual, average soup:

What You Will Need:

–   1 minced clove of garlic

–   1 Tbsp of olive oil

–   4 cups of vegetable broth

–   1 cup of milk

–   4 cups of cubed sweet potatoes

–   1 tsp of pepper

–   1 tsp of salt

–   1 Tbsp of rosemary


What You Will Need to do:

1.   In a pot, sauté the garlic in olive oil.

2.   Add the broth and sweet potatoes to the pot.  Bring contents to a boil and then let simmer until the sweet potatoes become tender.

3.   Next place the contents of the pot in a blender and blend until everything is smooth.

4.   Pour the contents of the blender back into a pot, turn the heat back on and stir in the milk, pepper and salt.

5.   Once the contents are mixed well, slowly stir in the rosemary and serve.


Brie and Mushroom Soup Recipe


Two of my favorite ingredients wrapped up in one dish!  I’m a HUGE fan of brie and combined with mushrooms in a soup, perfect!


What You Will Need:

–   3 cups of sliced mushrooms

–   ½ cup of a chopped onion

–   1 Tbsp of chicken broth mix

–   1½ cups of chicken broth

–   3 cups of milk

–   ¼ cup of butter

–   ¼ cup of flour

–   6oz of thinly sliced brie cheese

–   ¼  tsp of poultry seasoning

–   ¼ tsp of pepper


What You Will Need to do:

1.   In a pot, combine the chicken broth, chicken broth mix, mushrooms and onions together and bring to a boil.  Then reduce the heat and let simmer for 10 minutes.

2.   In a separate pot, melt the butter.  Then slowly add the flour and poultry seasoning.

3.   Next, slowly stir in the milk.  Continue to cook until the contents begin to thicken.

4.   Now add the mushroom mixture to the flour mixture.  Add the pepper and continue to stir until everything is mixed well.

5.   Finally, pour the soup into serving bowls, add the cheese equally to the bowls, let sit for a few minutes and then serve.


Cream of Pumpkin Soup with Cranberry Recipe



I usually have soup for lunch and I’m always looking for recipes to change things up.


What You Will Need:

–   3 ½ cups of vegetable broth

–   1 Tbsp of olive oil

–   1 cup of whole cranberry sauce

–   1 Tbsp of brown sugar

–   1 chopped onion

–   ¼ tsp of cinnamon

–   1 tsp of pepper

–   1/8 tsp of ginger

–   1 pumpkin cut up into 1” pieces (5 cups)

–   2 tbsp of heavy cream


What You Will Need to do:

1.   In a bowl, stir together ¼ cup of broth, cranberry sauce, oil and brown sugar.

2.   In a saucepan, heat up the butter and onion.  Cook until the onion becomes tender.

3.   Stir the remaining broth, pepper, ginger, cinnamon and pumpkin into the saucepan.  Let boil and cook for about 10 minutes.

4.   Place half of the pumpkin mixture into a blender and blend until contents become smooth.

5.   Repeat step 4 until all of the pumpkin mixture is blended.

6.   Return all the pumpkin mixture into the saucepan.  Heat up, add the cream and continue to stir until everything is mixed well.

7.   Divide soup into bowls and place the cranberry mixture on top.



Tomato Tortellini Soup Recipe


This is a filling soup recipe that is simple yet delicious:


What You Will Need:

–   2 cans of tomato soup

–   1 Tbsp of basil

–   1 package of cheese filled tortellini

–   2 Tbsp of grated cheese of your choice (for this recipe, I like cheddar)


What You Will Need to do:

1.   In a pot, heat up the soup and tortellini.

2.   Stir in the basil.

3.   Once the tortellini is at their desired tenderness, pour in bowl, sprinkle cheese on top and serve.




Cilantro Soup Recipe



Cilantro seems to be one of those things; you either love it or hate it.  If you love it, this is the recipe for you:


What You Will Need:

–   roughly 2 bunches of cilantro

–   2 cups of chicken broth

–   1 cup of blanched almonds, slivered

–   2 tsp of olive oil

–   2 Tbsp of butter

–   1 chopped leek (just the white part of the leek)

–   2 Tbsp of flour

–   1 garlic clove

–   ¼ cup of white wine

–   1 ½ cups of cream (or milk)

–   ½ tsp of salt


What You Will Need to do:

1.   Boil the cilantro for about 1 minute.  Then rinse the cilantro under cold water, squeeze the remaining water out of the cilantro and place in a blender.

2.   Add broth to the blender and blend contents for about a minute.

3.   In a pot, add the oil and almonds.  Continue to stir until the almonds have become toasted.  Set the almonds aside after.

4.   In a pot, melt the butter.  Next, add the onion, garlic and leek.  Cook until the contents of pot have softened.

5.   Stir in flour and cook for about a minute.  Then, add wine, stirring constantly until absorbed.

6.   Gradually whisk in milk until mixture thickens. Pour milk mixture into blender along with almonds and salt.  Blend for a few minutes until everything is well blended.  Return both almond-milk and cilantro mixtures to pot.  Stir until warm.



Roasted Cauliflower Soup Recipe


A tasty soup recipe to warm you up on a cold day:


What You Will Need:

For the Garnish on Top:

–   3 Tbsp of butter

–   ½ cup of bread crumbs

–   2 Tbsp of parsley


For the Soup:

–   1 head of cauliflower, separated into even sized florets (will be equivalent to about 6 cups)

–   2 Tbsp of olive oil

–   3 cups of chicken broth

–   1 cup of milk

–   1 bay leaf

–   3 chopped cloves of garlic

–   1 cup of cream

–   1 tsp of salt

–   1 tsp of pepper


What You Will Need to do:

1.   To make the garnish:  melt the butter in a pan.  Once the butter is melted, stir in the bread crumbs and parsley.  Remove from heat.

2.   Preheat your oven to 425°F.

3.   In a bowl, toss the cauliflower with the oil.

4.   Distribute the cauliflower on a baking sheet and bake for 15 minutes or until the cauliflower turns a light brown.

5.   In a saucepan, mix the broth, milk, bay leaf, garlic and baked cauliflower together.

6.   Cover the contents of the saucepan and let simmer for about 30 minutes.

7.   Remove the bay leaf and place contents of the saucepan in a blender and blend until everything is smooth.

8.   Now return to sauce pan and stir in the salt, pepper and cream.

9.   Place soup in bowls and place garish on top of each and enjoy!


Pasta Frittata Recipe


Here is a unique change to the average pasta, frittata recipe which I found at the Today’s Parent website with a few personal changes for ease:



What You Will Need:

–   2 tsp of butter

–   1 thinly sliced small zucchini

–   1 sliced green onion

–   ½ tsp of basil

–   ½ tsp of salt

–   2 cups of cooked pasta of your choice (when I’ve made this recipe in the past, I used penne)

–   6 whisked eggs

–   ½ cup of grated cheese of your choice (for this particular recipe I usually use marble cheese)


What You Will Need to do:

1.   Preheat your broiler.

2.   On the stovetop over medium heat, melt butter in a medium frying pan.

3.   Add zucchini, onion, basil and salt and stir-fry until zucchini is tender.  This will take about 4 minutes.

4.   Add the cooked pasta and stir until hot.

5.   Then add eggs.  Stir to disperse zucchini and pasta evenly.  Allow the bottom of the egg mixture to set.

6.   Then, lifting up one side of the frittata with a spatula while tilting the pan, let some of the runny egg run underneath.

7.   When the entire frittata is nearly set, sprinkle with cheese.  Place under the broiler until completely set, about 30 seconds.

Easy Creamy Chowder Recipe



Here’s an extra easy chowder recipe, it`s almost like cheating as some of the ingredients are pre-made but it still tastes great.


What You Will Need:

–   1 ½ cups of bite sized potatoes

–   1 ½ cups of milk

–   1 can of cream of celery condensed soup

–   1 bay leaf

–   1 ½ cups of peaches & cream corn

–   1 green onion, sliced

–   3 Tbsp of dill

–   1/2 tsp of sale

–   1/4 tsp of pepper


What You Will Need to do:

1.   Bring potatoes to a boil.

2.   Cover, reduce heat to a simmer and cook until potatoes are tender.

3.   Drain and return potatoes to saucepan.

4.   Stir in milk, soup, bay leaf and corn.

5.   Simmer over medium heat until chowder is warmed through.  This will take about 7 minutes.

6.   Stir in green onion, dill, salt and pepper.


Fried Mozzarella Grilled Cheese Sandwich Recipe

What You Will Need to do:
  1. In a bowl, whisk together 1 egg and 2 Tbsp of milk.  
  2. In a separate bowl, mix 1/4 cup of flour and 2 Tbsp of grated Parmesan cheese. 
  3. Grab two slices of white bread.  
  4. Place two pieces of mozzarella on the bread.
  5. Dip the bread/mozzarella in the flour mixture and then into the egg mixture. 
  6. Cook like you would normally make a grilled cheese sandwich however flip only once.  Cook until the sandwich is golden.
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