Category Archives: Soups

Chicken Tortilla Soup

We sometimes get requests from our loyal readers for certain recipes and one we recently received was for chicken tortilla soup. This worked out perfectly because I happen to be a huge fan of tortilla soup  and I have never made it before. So, I happily took on this challenge and made it on a very cold Sunday afternoon.

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Broccoli Cheese Soup with Chicken

Depending on how long you’ve been following us this may look familiar. I posted this recipe almost a year ago in one of our first posts ever. Since our style has changed a bit since then and I never even showed a picture of it in the bowl, I figured I’d go ahead and share this with you again, or for the first time.

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Crab and Corn Chowder

One weeknight, we decided to use the extra crab meat we had to make a crab soup. This recipe is semi-homemade in the sense that we used some canned soups to create our soup and not all of the ingredients were homemade. This recipe was the result of melding several different crab bisque and chowder recipes. I was quite pleased with the end result though and it was also great re-heated for lunch the next day.

Like many things we eat, this dish started off with a good saute of some onions and garlic in butter.

After the onions sweated out, it was time to add the remaining ingredients, which mostly consisted of the canned soups (cream of celery and cream of mushroom) and the dairy- milk and half and half.

Also not to be forgotten are the veggies- corn and asparagus and of course, the holy grail of spices in our house, Old Bay, among others.

You can see how nicely the soup thickened up after simmering for a little while. At the very end, we added the crab meat and some fresh parsley. Since the crab meat is already cooked it only needs to heat up in the soup, not cook. It’s best to add it at the end so it maintains it’s firmness within the soup.

This was a relatively quick and easy dinner and perfect for the winter-ness that was going on outside!

Recipe for Crab and Corn Chowder

Cheddar Tuna Noodle Soup

Though this dish started off to be a “snack” it had the heartiness of a meal and made a great lunch. It was a winter wonderland outside and this was the perfect antidote for the bone chilling cold.  Also, it is a very simple recipe with ingredients most people have in the pantry.

Greg started off by heating up the canned soup (cheating, I know!). He used Cambell’s Cheddar Cheese Soup and made it according to the directions on the can. He added a can of drained tuna and let it simmer away while the pasta cooked.

He then added the cooked pasta and served it up. He topped the soup with Old Bay seasoning for some additional flavor and color. It looked so good in the bowls, particularly in the contrasting color of the red bowl.

The soup had a nice velvety texture (velveta-esque, if you will) and the tuna played a minor role and really just gave the soup some texture. I recommend a non-linear pasta like rotini, penne, or shells, versus a spaghetti or linguine noodle. Easier to eat up with a spoon!

Though this recipe is really just a gathering of ingredients and we didn’t actually make anything, I would still give it a try. This is comfort food for sure and great for a cold day (or night!) and if you don’t tell anyone you started off with canned soup, they’d never know.

Recipe for Cheddar Tuna Noodle Soup

Souper Saturday

Ok. I know this title is a little much, but I assure you they won’t all be this awesome. Just kidding… I just couldn’t resist. This Saturday was pretty great though. We woke up after a good night’s sleep, which is always much needed after the work week. We spent much of the day hanging out and got in an episode of Big Love before football came on. It’s freezing outside so I decided to make broccoli cheddar soup for dinner, using this recipe from, which attempts to mimic Panera’s version.

This recipe came out great! The last time I made it, I tried the whole pureeing thing. I really didn’t like the consistency of it, as the tiny bits of broccoli gave it an odd texture. This time around, I cut up the broccoli into really tiny pieces and did not puree it. This left the soup velvety and thick. I think it was very similar to Panera’s version and it was delicious! Next time, if I add chicken again, I will probably make the broth a little thinner by adding another cup of chicken stock and another cup of half and half so it will be more soupy. With the chicken and all the veggies it was pretty thick, but still really good and overall, pretty easy!

Check out my new food scale!

I cup of my best attempt at "julienned" carrots and 1/2 pound of broccoli in itsy bitsy pieces

I forgot to take a picture of it once it was served, but here it is in the pot almost finished

Recipe for Broccoli Cheddar Soup (with Chicken)