Roasted Tomato Basil Soup (no cream/dairy-free)

It is extremely cold outside, so in my world, that calls for soup.  While I love a good can of soup, I have grown to love making it.  My mama was telling me about an amazing tomato soup she had eaten several nights before, and once she said it, I had to have it.  I wanted to make sure it was truly healthy, meaning no cream!  I also wanted it to be dairy-free.  I came across several different recipes and put something really good together! It tastes even better without the cream!

Roasted Tomato Basil Soup

Makes 8 servings

4 cups roasted cherry tomatoes

2 cloves minced garlic

2 tbsp fresh basil

1 tsp Italian seasoning 

2 cans low sodium diced tomatoes

6 cups chicken broth

2 teaspoons garlic salt

2 teaspoons garlic powder

1 sweet onion, diced

Olive oil

Kosher salt

Pepper

Parmesan to top soup

Cover the cherry tomatoes lightly in olive oil, salt, and pepper.  Roast them at 400 for 20-25 minutes.

Heat up about a tablespoon of olive oil in a large pot.  Once warm, add diced onion and garlic to pot and sauté for 3-4 minutes.  Add in the roasted tomatoes and stir.  Now, add chicken broth, garlic salt, garlic powder, basil, canned tomatoes, and Italian seasoning.  Stir and bring to a boil. 

Once boiling, bring back down to a simmer and cover for 25 minutes.  Using an immersion blender, purée the soup to the consistency of your liking and enjoy!

skinny taco soup

I went home with Hazel for my 4 day weekend to give the hubs some serious study space, visit my parents and visit the doctor.  Full weekend some might say!

We (me and Hazel) jammed to my 90s playlist on Spotify on the way.

No lie... she loves it.

I got the chance to see my whole family, including two of my precious cousins.

Hazel enjoyed everyone's company (maybe too much!)  She was tuckered out when we got home! We celebrated my sister being halfway done with medical school at the Marietta Diner with my Grandma!

I had chicken souvlaki and a salad.  My sister got a piece of California Cake (partially cake and partially cheesecake...yum!)

When I got back I was on a mission.  I wanted to get all of our dinners prepared for the week.

I whipped up some Slow Cooker Balsamic Chicken for tomorrow.  But for tonight, we are having Skinny Taco Soup!

I'm always trying to think of hearty and healthy meals for my hubby to take to school for lunch.  It's even better if its a one dish/grab-and-go situation for him!

So here you have it! Coming in at less than 300 calories a serving!

Ingredients:

1 to 1 1/2 lb lean ground turkey

2 cans Bush's black beans

1 can Bush's dark kidney beans drained

1 can Bush's pinto beans drained

1 cans fire-roasted Hunt's diced tomatoes

1 can Campbell's tomato soup

1 medium sized can (or two small cans) of sliced black olives drained

1 small can diced green chiles drained

1 packets Old El Paso Mild Taco Seasoning

(Optional: 1 can of drained corn)

Directions:

Brown the meat and drain grease.

Dump everything into a soup pot.

Bring to boil for a few minutes.  Then simmer for 20 minutes.

ENJOY and Happy Monday!

Roasted Cauliflower and Vermont Cheddar Soup

I'm trying my best to make it through this blog post before cleaning my computer screen.

The puppy doesn't understand what the computer does and continually puts her nose prints and tongue on it.

She also thinks she hears the hubs coming home every 5 minutes and RUNS to the front door.

Hopefully one day she will figure out it's the TV?

Tonight I was on my own for dinner, well actually, I am pretty much on my own all week because of law school (cry...sniff...cry).  And this rainy Monday has left me craving soup!  The hubs doesn't mind too much because he gets to take yummy food to school for lunch!  He has since come home, tried the soup and professed his undying love for it... and me :)

I have been dying to try this recipe ever since I pinned it!

My more recent love for cauliflower led to daydreams about this creamy soup.

I DEFINITELY recommend it! Go make this NOW!

Roasted Cauliflower and Aged NE White Cheddar Soup

Makes about 4-6 servings.

1 head of cauliflower

1 small onion

1 tsp thyme

2 garlic cloves (minced)

3 cups chicken broth

1 cup skim milk

1 1/2 cups white aged cheddar cheese

salt and pepper

olive oil

Roast cauliflower florets at 400 for 20 minutes.

Dice up small onion and begin sauteing in pot with olive oil.

Stir in 2 garlic cloves and thyme for about one minute.

Add chicken broth and roasted cauliflower, bring to boil.

Once boiling, bring back down to simmer and cover for 20 minutes.

Using immersion blender (hand blender), blend until soup consistency.

Add in cheese, stir until melted in.  Do not boil cheese.

Add in milk and stir.

Now... ENJOY :)

thankfulness

So it's been awhile...
life has gotten in the way again!

Just before we went on Thanksgiving Break, I got the flu.  And I had it for roughly two weeks.  It was so awesome, but not really.  Let's just say if my kiddos have something, I always get it!  Thanksgiving break was just what I needed to get over it for good!

We kicked it off with a GEORGIA game!  David and I had such a good time!  We even got to help Uga crowd surf!  To be honest, I'm probably a little too proud of the picture below.  I whipped out my phone so fast and jumped off the bleacher to get this beauty!

David has officially kicked off finals and all the fun studying that comes with it.   So I went to visit my parents for a whole week!! It was so much fun!  But just before I left, David and I celebrated 5 months of marriage.  And how much fun we've been having!

We treated ourselves to a Last Resort supper, Jittery Joe's coffee, and a walk around North Campus.  And of course, I had to have the chicken praline.  I get it every time and it never disappoints.

Then we ate an incredible lunch at Five Star Day, just before I hit the road to spend some quality time with the fam! Soup and salad!

Over the last week, we made our first step towards celebrating our first Christmas together by participating in Operation Christmas Child!  We love knowing that we have made some litter girl's day.  We highly recommend you get involved if you are interested!

And speaking of celebrating...my sister was almost a turkey baby!  We got to celebrate her birthday on Thanksgiving this year.  My grandma made a HUGE peppermint ice cream cake for Claire!  It was three times as big as her head!  She is 24 now... wow she's getting old!

And her precious dog, Margo LOVED helping her open gifts!  She can seriously rip up some paper!

It was so great to see so much family over Thanksgiving break!  I am so thankful for David, my family, job, and church.

Now I just can't wait for the weekend!

butternut squash soup

This Monday is finally coming to an end.  

We are wrapping up the evening by watching the debate, of course.

The hubs and I fell in love talking politics, so what else would we do.

But earlier tonight...

Let me just tell you... I outdid myself.

I mean I'm seriously impressed.

I made a soup.

And not just one with tons of beans, but something yummy and healthy.

Husband ate two bowls, so I know I'm not crazy, it's REALLY good!

Butternut Squash Soup.

YUM.

And it gave me an excuse to buy an immersion blender.

What goes in it?

1 large butternut squash (3-4 cups cubed)

2 carrots peeled

2 celery stalks

1 small onion

7 cups of fat free chicken broth

4 sage leaves

1/2 cup skim milk

salt and pepper

How do you put it together?

Get out a big pot and lid.

Cube your butternut squash.

Chop up your celery and onion.

Peel your carrot.

Throw it all in the pot.

Add chicken broth and sage leaves.

Boil for 10 minutes.

Cover and simmer for 40 minutes.

Remove sage leaves.

Puree with immersion blender (while on stove).

Add milk, salt and pepper to taste.

Puree, puree, puree.

Add some parmesan cheese to the top if you like.

Trust me, you won't regret it.

I hope you ENJOY :)