6 Savory Soups Your Family Will Love

Creamy Tomato Soup

From Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones

6 Savory Soups Your Family Will Love

· 1 tablespoon olive oil or oil from sun-dried tomatoes

· 1 cup onion, chopped

· ¾ cup carrots, shredded

· 4 cloves garlic, minced

· cup sliced sun-dried tomatoes, packed in oil

· 2 (14.5 oz.) cans diced tomatoes, undrained

· 1 (14 oz.) can chicken broth

· 1 teaspoon sugar

· 1 teaspoon kosher salt

· ¼ teaspoon freshly ground pepper

· ½ teaspoon dried oregano

· 1 tablespoon dried basil

· ½ teaspoon red pepper flakes, optional

· 3 ounces reduced-fat cream cheese

· Garnishes: grated Parmesan cheese and fresh basil, optional

Place oil in large saucepan over medium heat. Add onion, carrots, and garlic. Cook for 3–4 minutes or until vegetables are tender, stirring frequently. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, basil, and red pepper flakes, if desired. Bring soup to boil, then cover pan and reduce heat to simmer for 30 minutes. Remove from heat. Transfer soup to blender (in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place paper towel over opening in lid to avoid splatters. Process until smooth. Alternately, add cream cheese directly to pot and use immersion blender to combine.

6 Savory Soups Your Family Will Love

Tortellini Sausage Soup

From Savoring the Season with Our Best Bites by Sara Wells and Kate Jones

6 Savory Soups Your Family Will Love

· 3 links Italian sausage

· 1 onion, diced

· 4 cloves garlic, pressed or minced

· 1 (14.5 oz.) can diced tomatoes

· 1 (8 oz.) can tomato sauce

· ½ cup apple cider

· ½ cup water

· 2 (15 oz.) cans chicken broth

· 1 cup carrots, sliced

· 1 teaspoon dried oregano

· 1 teaspoon dried basil

· 2 tablespoons dried parsley

· 2 medium zucchinis, shredded

· 1 (8–10 oz.) package cheese tortellini (refrigerated or frozen)

· Parmesan cheese

Remove casings from link sausage by using a sharp knife to slit one side of sausage. Peel back casing and crumble sausage into large soup pot. Begin cooking over medium heat. Add onion and garlic to pot. Continue cooking until onion is translucent and sausage is cooked. Add tomatoes, tomato sauce, apple cider, water, chicken broth, carrots, oregano, and basil. Cover and simmer 30 minutes. Add parsley and zucchini, then simmer another 15 minutes. Add tortellini and cook until tender. Serve with bread and freshly grated Parmesan cheese.

TIP: Refrigerated tortellini can be quite expensive, so check out the frozen pasta section. Some brand-name dried cheese tortellini can also be very good, but stay away from brands you’ve never heard of.

6 Savory Soups Your Family Will Love

Vegetable Beef Barley Soup

From Savoring the Season with Our Best Bites by Sarah Wells and Kate Jones

6 Savory Soups Your Family Will Love

· 1 pound lean ground beef

· 1 medium onion, minced

· 1 envelope dry onion soup mix

· 1 (28 oz.) can diced tomatoes, undrained

· 1 (12 oz.) can vegetable juice, such as V8

· 2 cups water

· 3 cups beef broth

· 4 carrots, peeled and chopped

· 6 ounces cut green beans (fresh or frozen)

· 1 tablespoon dried parsley

·1/8–¼ teaspoon red pepper flakes

· 1 bay leaf

· Salt and pepper, to taste

· ½ cup barley or quinoa

In large stockpot, cook ground beef and onion until beef is cooked and onion is tender and translucent. Add soup mix and stir until beef is completely coated. Add remaining ingredients, except barley (or quinoa). Bring to boil. Cover and simmer 1–2 hours. Add salt and pepper to taste. 30 minutes before soup is done, cook barley or quinoa according to package directions and add to soup. Remove bay leaf before serving.

6 Savory Soups Your Family Will Love

Find more great recipes and articles in the LDS Living Jan/Feb 2016, available in Deseret Book stores or on deseretbook.com.

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