Tag Archives: Soup

Tomato Tortellini Soup

Instant winner, folks! This soup was a cinch to make, and it tastes sophisticated enough for company! My picky kids all pronounced it “good,” which is an extra reason to love it at my house!  It boasts a creamy tomato base, cheesy tortellini, and basil for seasoning. My husband couldn’t believe I had used fat-free half-and-half!

In all honesty, I don’t like tomatoes, and I don’t eat tomato soup, but I love this soup!! The milk and cream lightens the tomato taste, and it is perfectly paired with freshly grated Parmesan. My husband said he would probably be requesting it for his birthday dinner. Try it; you’ll love it, too!

  • 1 (9 oz) package refrigerated cheese tortellini
  • 2 cans (10-3/4 oz each) condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups half-and-half cream
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1`/2 cup Parmesan cheese, grated
  • Additional Parmesan cheese, optional
  • 1/2 cup chopped oil-packed sun-dried tomatoes, optional

1. Cook tortellini according to package directions.

2. In a large pot, combine soup, broth, cream, tomatoes (if desired), and seasonings. Heat through, stirring often.

3. Drain tortellini; add to soup. Stir in cheese. Sprinkle each serving with additional cheese, if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}

Creamy Ham and Corn Soup

Comfort food that is a cinch to put together? Sign me up! I have been looking for new recipes to try, but a top requirement is that I can prepare it in a reasonable amount of time. It only takes around a half hour to make, and most of the ingredients are things you probably have on hand!

You can’t go wrong with the flavors here: ham, sweet corn, red peppers, and onion, plus the perfect amount of ground pepper. With temperatures staying around or below freezing lately, this soup hit the spot!

  • 4 cans (60 oz) chicken broth
  • 4 cups corn
  • 2 cups half and half
  • 1 cup onion, chopped
  • 2/3 cup red pepper, chopped
  • 1 cup cold water
  • 2/3 cup flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 cups ham, cubed
  • dill, snipped, optional

1. Combine broth, corn, cream, onion, and red pepper in a pot, and bring to a boil. Combine water, flour, salt, and pepper until smooth, and gradually stir into pot. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in ham.

2. Reduce heat to low; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish with dill if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}

Southwestern Corn Chowder

Southwestern Corn Chowder from Kaye's Cupboard (2)aChicken. Peppers. Cilantro. Onion. Corn. YUM! This soup is only 350 calories per two-cup serving, but you would never guess that. It is so flavorful and satisfying, we keep coming back to it! The not-so-secret ingredient is almost a cup of picante sauce, which makes it that much more delectable! It’s not necessary to use spicy picante sauce; it is perfect without spice!

Southwestern Corn Chowder from Kaye's Cupboard (4)I like my soups hearty, so I always add more chicken and peppers than the original recipe called for, and have made changes to the recipe to reflect my preference. I also started using a can of Costco corn, instead of the package of frozen corn. Costco’s canned corn is deliciously sweet, and then I can skip or shorten the period of simmering. The recipe says you can add shredded cheese, but we never do; it’s just not necessary!

Southwestern Corn Chowder from Kaye's Cupboard (5)

  • 3 boneless, skinless chicken breasts, cubed
  • 1 medium onion, cut into thin wedges or diced
  • 1 Tbsp vegetable oil
  • 2 teaspoons ground cumin
  • 2 (14.5 oz each) cans chicken broth
  • 1 (10 oz) package frozen corn or 1 (14 oz) can corn
  • 3/4 cup picante sauce
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 Tbsp fresh cilantro, minced
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • shredded Monterrey Jack cheese, optional

1. In a 3-qt saucepan, cook chicken and onion in vegetable oil, until chicken juices run clear. Add cumin, broth, corn, and picante sauce; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in peppers and cilantro.

2. In a small bowl, combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Yield: About 4 servings.

{Kudos to The Taste of Home Cookbook!}

Broccoli Cheddar Soup

Broccoli Cheddar Soup from Kaye's Cupboard


I am finding myself in the same predicament I did when I started my old blog- a lot of the recipes I’ve shared so far are from Our Best Bites blog or cookbooks. I guess I can’t help it- great recipes are great recipes, and some of our very favorites are from them! This one has gotten easier every time I make it, and I love it more every time we have it! I used to blend up the pieces of broccoli and potato, but I didn’t this time, and it was better than ever.

Broccoli Cheddar Soup from Kaye's Cupboard2

The other big change we made is that we grated fresh sharp cheddar, instead of using the bagged pre-shredded cheese. I wasn’t expecting much of a difference in taste (the choice was made partially for practicality- it’s cheaper to grate cheese yourself!), but WOW this was so much cheesier!! I am officially converted to that little bit of extra work, because it is so worth it! We always have a fresh loaf of French bread to dip in the soup. Which reminds me, I ordered Panera’s cheddar broccoli soup last weekend, and this recipe is very similar. I always add extra potatoes, but if I thinned it out a bit, the two soups could be twins!

  • 1  1/2 Tbsp butter
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 2  (14.5 oz) cans chicken broth
  • 1-3 large baking potatoes, cut into bite-size cubes (more potatoes = thicker soup)
  • 2 medium heads broccoli, chopped
  • 3 oz cream cheese
  • 2 cups milk
  • 6 Tbsp flour
  • 2 tsp salt
  • 1/4 tsp pepper
  • 4 cups sharp cheddar cheese, grated
  • 3 Tbsp fresh parsley (1 Tbsp dried)

1. In a large stockpot, melt butter on medium heat. When hot, add diced onion. Saute for 1 minute, then add garlic. Saute 1 to 2 minutes longer, or until onion is tender.

2. Add chicken broth and potato, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add broccoli. Continue to simmer with pot covered for 5 minutes, or until the broccoli and potato are tender.

3. While soup is simmering, mix cream cheese, milk, and flour in a blender, and process until smooth. When potatoes and broccoli are tender, add milk mixture to pot. Add salt and pepper.

4. Simmer about 5 minutes stirring occasional until thickened. Remove from heat. Stir in cheese and parsley. If desired, use immersion blender to reach desired consistency.

{Kudos to the Our Best Bites cookbook!}