Creamy Tomato Soup

As I explained in my post on Stuffed Tomatoes. I was inspired by a box of tomatoes that my husband had been given by one of his clients. They were beautiful beef steak tomatoes and I needed to do something with them fast! I knew they would not last forever, so I created two recipes One being  a home made tomato soup, The other (Stuffed Tomatoes) I posted already the link is below.

Creamy Tomato Soup Ingredients:
6 Tomato Insides left over from Stuffed Tomatoes about 4 cups no skins
4 cups of Chicken broth
1 clove of garlic grated
1 teaspoon Salt
1 teaspoon pepper
1 cup of whipping cream

Take left over insides from Stuffer Tomatoes about 4 cups and boil with 4 Cups of Chicken Broth and 1 Clove of Grated Garlic Plus Salt and Pepper and boil for 20 minutes stirring frequently. When you see that it is coming together either place in blender or use hand blender to get lumps out of soup. After thoroughly blended add 1 cup whipping cream and cook for an addition 10 minutes

Bon Appetite

Enjoy!

Sheila Fretz

Yamato, Organic Yam & Tomato Soup

A Couple of years ago I gave you a recipe called Yummy Yam Butternut Squash Soup which I had created for a family member who has gone Organic. They are firm believers that when you go Organic you will feel a lot better. So after I made this fabulous soup they requested that I create more, and I even got the privilege of going to there garden to see what was available. So because we are at the end of the summer season and the beginning of Fall we had  very few choices. I know, I have all ready posted another Tomato Soup Recipe last week, but this one is a lot different than Creamy Tomato Soup.

Yields 14 Cups

Organic Yam & Tomato Soup Ingredients:2 Organic Yams
1 Organic Onion
12 Large Organic Tomatoes or 10 Organic Large Tomatoes 1 Box Cherry Tomatoes Organic
3 cups Organic Vegetable Broth
1 cup Half and Half Organic
½ cup Organic Olive Oil

Equipment
 1 Large Cookie Sheet with Edges 12"X17"
 1 Knife to skin tomatoes or 2 forks to remove skin

Take Tomatoes and Core the stem and Bottom place on cookie Sheet. Next Chop Onion, Peel and Chop Yams and place on cookie sheet. Drizzle with ½ cup of olive oil and bake in oven at 350 degrees until skins are roasted and Yams have caramelized about 45 minutes .

Remove all skins from tomatoes.

Place all vegetables in Food Processor or Blender turn on and add 3 cups of Organic Vegetable Broth while on.

Next remove from food processor or blender and poor into large pot and head thoroughly then add 1 cup of Organic Half and Half.

Serve Warm with Grilled Cheese or my Bruschetta Goat Cheese Panini

Bon Appetite!

Enjoy,
Sheila Fretz

#Gluten Free Yummy Yam Butternut Squash Soup

I am always trying to come up with new recipes that I can post. Recently I was creating this recipe I had a garden full of vegetables one being Butternut Squash. So last Sunday I went off to the Local Farmers Market and picked up some Organic Produce so I could something Yummy and different. Yummy Yam Butternut Squash as a surprise. This way when myVegetable garden has fresh Butternut Squash I will have another fabulous recipe for my recipes.

Yam & Butternut Squash Soup

 Ingredients:
8 cups of Butter Nut Squash I large peeled and cut.
4 cups Yams
1 large onion Roughly Chopped
1/4 cup Olive Oil
Salt and Pepper to taste
4 cups Organic Chicken or Vegetable Broth
1 ½ cups Organic Half and Half
1 teaspoon Garlic Powder
1 teaspoon All Spice

Equipment:
1 12" X 17" Baking Sheet or Roasting Pan
1  Food processor 14 Cup Cuisinart
1 Large Pot


Chop and peels all vegetables and toss in Olive Oil then Roast in Pan at 350 degrees turning every 15 minutes for 45-50 min.

After finished cooking and vegetables are fully cooked and have that beautiful natural sugar coating of being brown and caramelized. Next Place the cooked Vegetable in Cuisinart Food Processor and turn on slowly adding broth. When completely blended place in large pot and add All Spice, Salt Pepper and Garlic, then stir in half and half and bring to a boil on stove top.
 
 
  Bon Appetite and Enjoy!!

  Sheila fretz

 

#GlutenFree French Onion and Sausage Soup

Gluten Free French Onion and Sausage Soup

I love a big pot of hearty soup for dinner and it feels like the Fall is upon us; except here in Los Angeles. So when we have days in the triple digits, I crank up the AC and then I make soup.  The other day I was craving some French Onion Soup. I wanted it to be a little more heartier so I thought to myself I have some fabulous Sage Breakfast Sausage  in the freezer and that might make it a little hardier.


French Onion and Sausage Soup Ingredients:
2 Large Onions
1 pound Sage Sausage make sure it's gluten free with no fillers
1 32 oz box of Beef Broth
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon of Garlic Powder
½ stick of butter

Parmesan/ Mozzarella gluten free toast Ingredients:
3 Tablespoons softened butter
1 cup Parmesan cheese grated
1 cup Mozzarella cheese grated
Loaf of Gluten Free Bread

Take Onions and slice very thin.

Place Butter in large stock pot and melt then add onions and caramelize.

In a separate pan cook Sausage

After caramelized ad salt, Pepper and Garlic Powder

After Sausage is cooked drain on a paper towel

Next add Beef Broth and Sausage to soup cook for an additional 45 minutes.

Serve with Parmesan/ Mozzarella gluten free toast on top.
To make Parmesan/ Mozzarella  toast butter gluten free bread add Parmesan toast in broiler or Toaster oven and brown then add Mozzarella on top until melted. Cut off crust and Float in bowl or serve on the side.  Make sure to watch can burn easily!!!!

Enjoy and Bon Appetite


Sheila Fretz

Creamy Butter Yamato Soup

With Fall just starting, I thought I would post a quick and easy recipe that you can make for your family on the fly. This soup in quick and easy and is one of those recipes you can get in and out of the kitchen within about 20 minutes excluding the roasting of the vegetables.

Creamy Butter Yamato Soup½ of a large butternut Squash
8 plum tomatoes cored
8 Yams
1/3 cup of olive oil
Salt and Pepper to taste
2 cups of half and half
3 cups of Chicken stock
1 tsp all spice

Preheat oven to 350 degrees

Cut in half and peel butternut squash  and Chop in cubes
peel and Chop Yams

Core Tomatoes

Drizzle olive oil on vegetables then toss and Salt and pepper.

Place in oven at 350 degrees for 45 min until it looks like this.

Place all vegetables except tomatoes in food processor or blender.

Now slowly remove skins then place skinless tomatoes in food processor or blender.

After you have removed skins and placed skinless tomatoes in food processor or blender turn on and start to add chicken broth in feeder tube.

When fully pureed remove from food processor or blender and place in large pot

Slowly adding half and half and all spice.

Serve warm with Grilled cheese or any sandwich  on my blog.
　

Enjoy and Bon Appetit

Sheila-
　

Spicy Chicken Tortilla or Spicy Chicken Dumpling Soup your choice

Its been a crazy week already where did the weekend go. I woke up this morning thinking it was the April 11th, however, I was wrong. I lost a day! Has that ever happened to you? I know it happens to me especially when your weekend is filled with many events to go to! When I have days and weeks like this I want to make something quick and easy and just get the meal on the table. So today I’m go to share with you my chicken tortilla soup recipe.

Chicken Tortilla Soup Ingredients

2 cups Cooked shredded chicken

1 Can (14.4 oz )Diced Tomatoes

1 cup of your favorite salsa

1 32 oz box of Chicken broth

1 teaspoon Salt

1 teaspoon pepper

1 teaspoon dried cilantro

1 cup of your favorite vegetables (corn, carrots or green beans) you pick

Tortilla Chips for Garnish about a 1/4 cup per bowl

Cheddar Cheese or Mexican blend Grated cheese about 2 to 3 tablespoons per bowl.

( Optional) You can also add dumplings instead of tortilla Chips  follow directions on

 Gluten FreeBisquick box

Equipment

One Large stock pot

1 ladle

In a large Stock pot place Cooked Shredded Chicken.

Add Diced Tomatoes

Your favorite Salsa

1 Box of Chicken Stock

Your favorite vegetables, this is a good way to mask vegetables. 

Season with Salt, Pepper and Cilantro

Serve on a bed of tortilla chips and Shredded cheese.

 Or make with Dumplings and sprinkle with cheese you decide!

Enjoy and Bon Appetit

Sheila Fretz