Quick Easy Chicken Soup
Pizza Soup
Chilled Tomato Soup
Creamy Tomato Basil Soup

Quick Easy Chicken Soup

1 box chicken flavor Rice-A-Roni
3-4 cups chicken broth
1 lb. chicken breast cooked or raw
1 10 oz. box of frozen peas or vegetable of your choice

Prepare Rice-A-Roni as the box directs. If the Chicken is raw put it
in as it cooks. 20 minutes or so. Add the other broth. If you are
using cooked chicken it can go in now. Add the vegetables if you are
including them and continue to cook till vegetables are done.




Pizza Soup

Recipe By: CrockeryKitchen

2 cans tomato soup
1 can pizza sauce
6 cups water
2 cups diced tomatoes
1 med onion, diced
1 green pepper, sliced thin
8 oz fresh mushsrooms, sliced
4 oz black olives, sliced
1 lb Italian sausage browned, drained, crumbled
1 sm package pepperoni (Eckridge 3 oz.)
1 1/2 Tbsp. dried basil (if fresh add it at the end of cooking)
2 Tbsp. dried oregano
1 Tbsp. onion powder
1 Tbsp. garlic powder
Mozzarella cheese

Combine all ingredients except mozzarella cheese in crockpot. Cover; cook
on low 6 to 8 hours. Serve with shredded mozzarella on top of individual
bowls. I used 4 cups of water and added 4 tsp. of beef base to that, not 6
cups of water.




Chilled Tomato Soup

1 green onion, finely sliced
3 cups very cold tomato juice
2/3 cup very cold sour cream,
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
2/3 cup chilled seeded, peeled and diced Kirby cucumber
2 cups chilled cantaloupe small dice
Few slices of avocado


Whisk the green onion, tomato juice, sour cream, lemon zest and
juice together. Season with salt and pepper and chill until dinner
time. Chill cucumber and cantaloupe dice separately. Right before
serving, combine the tomato juice mixture with the cucumber and
cantaloupe, adjust the seasoning and serve with slices of fresh avocado.

Yield: 4 servings



Creamy Tomato Basil Soup

1 1/2 Tbsp butter
2 shallots, chopped
3 garlic cloves, chopped
1 14 oz. can beef broth
3/4 cup fresh basil leaves, julienned
1 28 oz. can crushed or diced tomatoes (I used Muir Glen Crushed Fire
Roasted Tomatoes)
2 tsp sugar
1 cup whipping cream

Melt butter over medium heat in heavy stockpot. Add shallots and garlic
and continue cooking over medium heat until transparent, but not browned.
Add beef broth, basil, sugar and tomatoes and bring to a boil. Reduce
heat to simmer, cover and cook for 20 minutes longer, stirring
occasionally. Puree in batches in a food processor or use a hand blender.
Bring to room temperature, then refrigerate 2 hours or longer. When ready
to serve, add one cup of whipping cream and heat over medium heat.
Garnish with freshly ground black pepper, hot Hungarian paprika and
grated Romano cheese. Serve with garlic croutons or garlic bread.


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