Baby it's cold & snowy outside...Let's have some soup!

We are said to be getting some where in the totals of 12-18 inches of snow this week so I thought soups would be a good recipes for this week.

I found these at Kraftrecipes.com

Tomato Bisque

prep time

5 min

total time

10 min

makes

3 servings, about 3/4 cup each

 

What you Need 

 

1 can (10-3/4 oz.) condensed tomato soup

1   soup can water

3 oz. PHILADELPHIA Cream Cheese, cubed

Make It

HEAT soup on top of stove as directed on label with water.
WHISK in cream cheese until completely melted. Sprinkle with black pepper, if desired.

Kraft Kitchens Tips

Special Extra

Try serving soup with fresh basil for a fresh from the garden taste.

Serving Suggestion

Serve this creamy soup with a whole-grain roll and a fresh fruit cup for a simple lunch idea on a winter day.

Substitute

Prepare as directed, using Philadelphia Neufchatel, 1/3 Less Fat than Cream Cheese.

Black Bean Soup

prep time

20 min

total time

55 min

makes

9 (1-cup) servings

 

what you need

1 medium onion, chopped (about 2/3 cup)

4 cloves  garlic, minced

1 Tbsp. ground cumin

1/4 tsp.  crushed red pepper (optional)

2 Tbsp. oil

3 cans  (16 oz. each) black beans, undrained

1 can (14-1/2 oz.) reduced sodium chicken broth

1 jar  (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2 Tbsp. lime juice

1/2 cup  plain low-fat yogurt

PREMIUM Saltine Crackers, any variety

Make It

COOK onion, garlic, cumin and pepper flakes in oil in 4-quart saucepot on medium heat 3 minutes or until onion is tender; remove from heat.
PLACE 2 cans beans with liquid in batches with broth in blender; cover. Blend until pureed. Stir into saucepot. Stir in remaining beans, salsa and lime juice.
HEAT mixture to boil. Reduce heat to low. Simmer 30 minutes. Ladle 1 cup soup into each bowl; top with dollop of yogurt. Serve with crackers.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute

Substitute BREAKSTONE'S FREE Fat Free Sour Cream for the yogurt.

Yum. Enjoy!

Soups have been on my mind lately...probably because it's been in the negative temperatures here in the midwest so I have been browsing the internet for some good soups. I found interesting tips on Allrecipes.

Healthy Soups

By:   Allrecipes Staff
Soups make delicious, nourishing, low-fat meals.

While most Americans view soup as a quick lunch item or long-simmered main course, soups are easy to make and are terrific first courses for people trying to lose weight. Broth-based soups fill you up without being high in calories or fat.

Low-Fat Substitutions

Here are a few tricks for upping the flavor of your soups while lowering their fat content:

• If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.
•  
• Brown meats in a separate pan. Discard fat, and pat meat dry before adding to your stock pot.
•  
• Miso--fermented soybean paste--adds savor to soup stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste.
•  
• Fry your spices for a minute or so over medium heat before adding them to your soup. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.
•  
• If your recipe calls for a heavy cream, use pureed cooked potatoes instead. Or remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from burns.) Stir the puree back into the soup to thicken it.
•  
• To add real cream flavor, stir in a few tablespoons of heavy cream when the recipe calls for 1 cup--a little cream will go a long way.
•  

Note: because cream is an emulsion, it doesn't "break" or curdle--like milk or sour cream can do--if the soup starts to boil. Use the real thing, but in small amounts, if you're watching your saturated fat intake.

_________________________________________________________________________

Peanut Butter Vegetable Chicken Soup 

By: annie nordmark  

"The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted."

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Ingredients

• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed potatoes
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup broccoli florets
• 1 cup canned whole tomatoes, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1/2 cup peanut butter
• 1 tablespoon chopped fresh parsley
• salt to taste
• ground black pepper to taste

Directions

1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer. 

Nutritional Information

Amount Per Serving  Calories: 230 | Total Fat: 11.2g | Cholesterol: 26mg

*Can't wait to try this one! If you do link back here or comment and let me know how it went!*

www.craftymomof3.com
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Loaded Baked Potato Soup recipe at Kraftfoods.com

One of my FAVORITE recipes.

Loaded Baked Potato Soup- Kraft Kitchens


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Tortilla Soup-YUM!

Tortilla Soup Yum! Just in time for fall.

Ingredients

1 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, peeled
1 can (141/2 oz.) fire roasted tomatoes, drained
1 carton (32 oz.) chicken broth
1 tbsp. Simple Indulgence™ Southwest Chipotle

Garnish:
4-6 corn tortillas, or crushed tortilla chips 1/3 cup vegetable oil
1 cup Mexican Blend shredded cheese

Sliced avocado
1 lime, cut into 4-6 wedges

Directions

In a Chef Series™ 4 Qt./4 L Sauce Pan; heat 1 tbsp. of oil over medium heat. Add onion and garlic sautéing until golden brown. Add tomatoes and cook for 2-3minutes. Remove from heat and place vegetables in Quick Chef with blade attachment. Cover and process until finely chopped. Return vegetables to saucepan, add broth and Simple Indulgence™ Southwest Chipotle, cover and simmer for 30 minutes over medium to low heat. Slice tortillas into thin strips and cut in half. Heat 1/3 cup vegetable oil in a Chef Series™ 8"/20 cm Open Nonstick Fry Pan over medium-high heat; add tortillas to oil, frying until crisp. Drain on paper towels. Ladle soup into bowls. Top with tortilla strips, 1 tbsp. of cheese, slices of avocado, and a squeeze of lime juice.