Tomato-Basil Parmesan Soup in the Crockpot (Jill Walker)

From the Recipe Shoebox.

The ingredients:
2 cans (14-ounces each) diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1  onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour (I used whole wheat)
1 cup Parmesan cheese
2 cups half and half, warmed (I used 2% milk)
1 tsp. salt
1/4 tsp. black pepper

Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft. 

About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth. 

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.   Makes about 2 quarts--6-8 servings.

Quick Zucchini Corn Chowder

1/4 c chopped green bell pepper
1/4 c chopped onion
1 clove garlic, minced
2 small zucchini (grate to make soup extra kid friendly*)
2 T butter or margarine
2 cans (10 oz. each) Cream of Potato soup, condensed
1 can (15 oz) cream-style corn
2 c milk
1 pkg (3 oz) cream cheese
1/4 t pepper

In a large pan, saute bell pepper, onion, garlic and zucchini in butter until tender. Stir in remaining ingredients and bring to a light boil, stirring frequently. Reduce heat and simmer, uncovered, 6-8 minutes or until cream cheese is melted. 6-8 servings. Can easily be doubled.

*leave the skin on when grating zucchini. This was tested on several children and they never even noticed it was in there!

Kelly Neilsen's Creamy Tomato Basil Soup

1 lg. can (46oz.) Tomato juice

1/4 cup ketchup

1/2 tsp. soda

1 T. sugar

1/2 cube butter

1/2 c chopped onions

1 to 2 minced garlic cloves

1/2 t 1 tsp Italian seasoning or dry basil

1/3 c flour

1 12 oz can evaporated milk

1 c cream **

In a large plastic bowl mix together the juice, ketchup, soda and sugar. (Soda neutralizes the acid in the juice so the milk won't curdle.) Set aside.

In a stock pot fry the onion in the butter. When onion is almost transparent add the garlic and seasoning (to your taste). Cook together for a couple of minutes. Add the flour to make a roux and stir continually for a couple more minutes. Remove from heat and allow to cool a couple minutes. Add the milk and cream to the roux and stir continually until it bubbles, making a rather thick sauce. Add the tomato juice mixture to the sauce and mix together well with a whisk. Heat together just until it's steaming. Serve.

*I would have used basil, but discovered I was out, so used the Italian seasoning.

**I used the cream because I had it. Try substituting with milk for less calories.

For a thinner, but simpler soup:

Heat together:

1 lg. can (46oz.) tomato juice

Season to taste with seasoning salt, sugar, garlic and onion powder

Then stir in:

1/2 tsp. soda (the juice will froth and expand some)

And add:

1 12oz. can evaporated milk.

Stir together and serve. We love it with grilled cheese sandwiches.

Creamy Vegetable Soup - Kelly Neilsen

1 1/2 c chicken broth
3/4 cup chopped celery

1/2 cup shredded carrots

1/3 cups finely chopped onion
1 c milk
1/2 cup half and half cream or undiluted evaporated milk

2 cups chicken broth

1/2 cup flour
1/3 to 1/2 c butter or margarine

Cook vegetables in 2 cups chicken broth until tender, about 20 minutes. Remove from heat. Blend flour and 1 1/2 cups chicken broth. Stir gradually into vegetable mixture. Return to heat and cook, stirring constantly, until thickened and bubbly. Continue to cook on low heat for about 5 minutes, stirring constantly, to eliminate any floury taste. Stir in milk, half and half or evaporated milk, and butter or margarine. Heat thoroughly but do not boil. Makes 5 servings (1 cup each).

Wild Rice Chicken Soup - Darcy Irons

Ingredients
3 1/2 cups chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice
1/3 cup sliced onion
1/2 teaspoon dried thyme
2 tablespoons butter
3 tablespoons flour
1 cup half-and-half cream
1 1/2 cups cut-up cooked chicken

Directions
Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
Melt butter, stir in the flour, then the half-half.
Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

Chicken & Gnocchi Soup - Darcy Irons

Ingredients
3-4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi (at Safeway in the pasta isle.)
1 tablespoon cornstarch (optional)

Directions
Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent.
Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi.
Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted.
(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
Ladle into bowls and serve!