Tasty Tuesday Linkup: Soup

January 23, 2018, by My New Happy

Happy Tuesday friends!  It's Lana from My New Happy and today it's all about the soup.  There's nothing yummier on a cold winter's day, and if it's made from scratch, even better.

If it was up to me, I'd probably just heat up a can of Campbell's.  Luckily, my husband loves to cook, and he's perfected a few different soup recipes.  Today I'm sharing his Cream of Watercress soup. So flavorful and super simple!

Cream of Watercress Soup

2 cans chicken broth
3 medium size russet potatoes, peeled and diced
1 bunch watercress, finely chopped
1 pint heavy whipping cream
salt and pepper

Place diced potatoes in chicken broth and bring to a boil.  Simmer until potatoes are done.  Blend potatoes (in broth) with an immersion blender for thickening.  Add cream, chopped watercress, and salt & pepper to taste.  Use immersion blender again (a quick shot should do it) to mix up all ingredients.  Simmer on low for 15-20 minutes, or until cream thickens.  Garnish with croutons.

Another favorite of mine is tomato soup.  This recipe with added basil from Nancy-c.com looks delicious.

Makes about 4 servings
  • 1 Tablespoon olive oil
  • 2 medium carrots, shredded
  • 2 stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 1 cup water
  •  2 pounds fresh tomatoes, seeded and diced (or 2 [14.5-ounce] cans diced tomatoes)
  • 1/2 cup chopped fresh basil or 2 Tablespoons dried basil, crushed
  • 1 teaspoon salt
  • 1 Tablespoon balsamic vinegar
In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium-low heat for 10 minutes, stirring occasionally. Add half of the tomatoes and cook an additional 5 minutes.
Transfer mixture, in 2 batches, to a blender or food processor and add 1/2 cup water to each batch. Cover and blend until smooth, then return mixture to saucepan.
Stir in the salt, half of the basil, and the remaining tomatoes. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Stir in the remaining basil and balsamic vinegar and heat an additional 5 minutes. Serve immediately.

And finally, some Italian Turkey Burger Soup from our own Andrea.  Yum!

What's your favorite kind of soup?




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