Mmm Mmm Good.

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READING TIME: 3 min.

Aren’t you happy that the colder weather has finally hit Big D?! It has been so nice to break out the Uggs and the sweaters this week! I don’t know about you, but this weather makes me want to cuddle up in a blanket by the fire with a new book and a caramel latte. While maybe I’ll get a chance to do that someday, the reality is that with a one and a three-year old there is no way I’ll be relaxing by the fire anytime soon. However, I can definitely do something else to welcome this cooler weather that the whole family will enjoy. 

This week I’m breaking out the soup recipes. Yay! There are a handful of great soups in our rotation and I am excited that it’s finally cool enough to enjoy them again. I know many kids {or at least my own} are probably not going to enjoy the soups as much as the adults will, so I always make something to go along with the soup that I know they’ll eat. Hopefully as they get older they will learn to love soup as much as we do. 

Tomato Basil Soup- This recipe is from a sweet friend I taught with before staying home. She would always bring this soup to school when we had potluck and I fell in love with it. It reminds me of the La Madeline version but creamier. Yum.

  • 1 can vegetable cocktail (like V8)
  • 1 can chicken broth
  • 1 28 oz can stewed tomatoes
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup heavy whipping cream
  • 1 TBSP dried basil
  • salt and pepper to taste

Combine vegetable cocktail, broth, and tomatoes in large saucepan. Bring to a boil, then simmer for 30 minutes. Place tomato mixture in blender or food processor and blend until smooth. Return mixture to pan, stir in butter, whipping cream, and basil. Cook over medium heat until thickened, or around 5 minutes, adding salt and pepper to taste. Serve with bread or grilled cheese sandwiches.

Cheesy Corn Chowder

I’m sure you’ve all seen this one featured last week on The Pioneer Woman’s blog, but I can’t wait to try it. I think I’ll serve it with Quesadillas on the side for the kids. 

 

Rocky Top Chili

I made this chili last week and it was a hit!  We grilled hot dogs for the kids to go along with this because it is a little spicy. It makes a ton {and I only used 2 cans of beans instead of four} so I froze half of it to enjoy on another night when I don’t have time to cook. Hmmm.. maybe that should be our dinner tonight?!
 

 

Stay warm and let us know if you have a soup recipe to share!

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