Why You’ll Love This Recipe!

So Easy!! This tomato soup recipe is easy to make with simple ingredients. It uses canned tomatoes, so it is quick to make, but the addition of half and half makes it nice and creamy. It is just as easy to make as opening a can of condensed soup, but tastes so much better.

Perfect Comfort Food. This soup is the perfect comfort food.  Throw in some grilled cheese sandwiches and you’ve got heaven, especially on a cold winter’s day.

Ingredients Needed

• Petite Diced Tomatoes, canned. My favorite brand is San Marzano tomatoes.
• Broth, chicken broth or vegetable broth
• Half and Half or Heavy Cream
• Butter, salted or substitute with olive oil
• Onion. White or yellow.
• Baking Soda
• Basil, you can use dried basil or fresh basil leaves.
• Salt and Pepper

How To Make Tomato Soup

• Sauté onions in butter or olive oil in a large pot or dutch oven until tender.
• Add in tomatoes, salt, pepper, baking soda, chicken broth and basil.
• Bring to a boil, then turn down heat. Stir occassionaly.
• Simmer for about 15 minutes or until slightly thickened.
• Allow mixture to cool
• Pour soup into a blender or food processor and puree until smooth.
• Return to saucepan and bring back to a simmer.
• Add half and half and bring soup back to a simmer. Do not let it boil.
• Pour soup into a bowl and garnish with some additional fresh basil, homemade croutons and/or Parmesan cheese if desired.

Other soup recipes you may enjoy:

• Chicken Tortilla Soup
• Taco Soup

• Steak Soup
• Clam Chowder
• Hamburger Soup

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Tomato Soup Recipe

If I had to pick a favorite soup, it would be tomato soup.  This homemade version is just as easy as opening a can and so much better!

Course Soup, Soup Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 153kcal

Author Leigh Anne Wilkes

Equipment

• Soup Bowls
• Immersion Blender
• Measuring Cups

Ingredients

• 1/2 cup onion diced
• 1/4 cup butter salted or use olive oil
• 2 14.5 oz petit cut diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp baking soda
• 1/2 tsp dried basil
• 1 cup chicken broth
• 1/2 cup half and half or heavy cream

Instructions

• In a large pan saute the onions in butter until tender.
• Add in tomatoes, salt, pepper, baking soda, chicken broth and basil and bring to a boil.
• Then turn heat down to simmer for about 15 minutes or until slightly thickened.
• Allow mixture to cool
• Put into a blender or food processor and puree until smooth.
• Return to saucepan or refrigerate.
• Right before serving bring to a simmer and add in half and half.
• Do not allow to boil after adding half and half.
• Garnish with fresh basil, homemade croutons and/or Parmesan cheese

Notes

• If you own an immersion blender, you can blend the soup directly in the pot.
• Once you add the half and half, do not allow the soup to boil.
• If you would like to make the soup ahead of time, refrigerate after blending. When ready to serve, bring to a simmer and add the half and half.

Nutrition

Calories: 153kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 979mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

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Why You’ll Love This Recipe!

Chicken Tortilla soup is a classic Mexican soup. You will often find on the menu at your favorite Mexican restaurant. It is delicious, full of flavor, and so easy to make at home. It is made with a tomato base, shredded chicken, green chilies and a variety of great flavors.

After simmering to meld all the flavors together it is topped crispy tortilla chips, cheese and whatever you’d like to add. The soup thickens up as the cheese melts into the soup and the tortilla chips soften up and get mixed in.  There are a lot of flavors and textures in this soup that you will love.

Ingredients Needed

• Shredded Chicken. I use boneless, skinless chicken breasts but you can also use chicken thighs.
• Broth, beef broth and chicken broth
• Tomato Sauce and Stewed Tomatoes
• Olive Oil
• Garlic
• Onion
• Dried Parsley
• Green Chiles
• Corn
• Worcestershire Sauce and Steak Sauce, I prefer Lea & Perrins brand for both.
• Cumin, Chili Powder, Salt and Pepper

How to Make Chicken Tortilla Soup

• Shred cooked chicken.
• Sauté onions, garlic and parsley in olive oil in a large pan, soup pot or dutch oven over medium heat.
• Add all ingredients except chicken, cheese, chips and sour cream.
• Bring to a boil and then reduce heat and simmer slowly, covered for 60 – 90 minutes.
• Add chicken and simmer until chicken is warmed through.
• Serve in a bowl with tortilla chips, cheese, fresh cilantro and sour cream.

Check out more of my favorite recipes:

• Taco Soup
• Crock Pot Chicken Tortilla Soup
• Taco Casserole
• Homemade Flour Tortillas
• BBQ Chicken Salad

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Chicken Tortilla Soup

This easy chicken tortilla soup recipe comes together quickly and is a yummy and filling dinner.

Course Main Course, Main Dish, Soup, Soup Main Dish

Cuisine American, Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 382kcal

Author Leigh Anne Wilkes

Ingredients

• 1/4 cup olive oil
• 3 cloves garlic minced
• 1/2 large onion chopped
• 2 Tbsp dry parsley
• 1 4 oz. green chilies
• 12 oz. stewed tomatoes
• 12 oz. beef broth
• 24 oz. chicken broth
• 2 cup tomato sauce
• 1 12 oz. can corn do not drain
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp Lea & Perrins Worcestershire sauce
• 1 1/2 Tbsp Lea & Perrins steak sauce
• 1 cup water
• 5 cups shredded chicken 1 rotisserie chicken
• 2 cups cheddar cheese grated
• tortilla chips
• sour cream
• cilantro chopped

Instructions

• Saute onions, garlic and parsley in olive oil in a large pan or a dutch oven.
• Add all ingredients except chicken, cheese, chips and sour cream.
• Bring to a boil and then reduce heat and simmer slowly, covered for 60 – 90 minutes.
• Add chicken and simmer until chicken is warmed through.
• To serve: Top soup with desired toppings such as grated cheese, sour cream, avocado, crispy tortilla strips, green onions, cilantro, lime slices, etc.

Notes

1. This recipe is great for leftover chicken, but you can also use a store bought rotisserie chicken or cook chicken using your favorite method. I have recipes for Instant Pot, Slow Cooker, or microwave chicken.
2. The longer you let the soup simmer, the better the taste is. Make sure to let it simmer for at least an hour.
3. For extra flavor and protein add in some rinsed, drained black beans, pinto beans or kidney beans

Nutrition

Calories: 382kcal | Carbohydrates: 50g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 1481mg | Potassium: 433mg | Fiber: 2g | Sugar: 43g | Vitamin A: 696IU | Vitamin C: 14mg | Calcium: 240mg | Iron: 2mg

Continue reading Chicken Tortilla Soup. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

The recipe for this Sausage Tortellini soup is the probably the recipe I have had the most requests for. The recipe was given to me years ago by a friend and it’s been a frequent visitor to our weekly meal plan ever since.

The soup has a rich tomato based soup and is full of vegetables, Italian sausage  and cheese tortellini. It is the perfect cold weather meal, it will warm you up and fill you up at the same time! 

Ingredients Needed

• Sweet Italian Sausage
• Cheese Tortellini
• Beef Broth
• Diced Tomatoes
• Tomato Sauce
• Carrots
• Onion
• Garlic
• Dried Basil
• Oregano
• Zucchini
• Parmesan Cheese

How to Make Sausage Tortellini Soup

• Brown sausage, remove from pan, drain and set aside.
• Sauté onions and garlic until tender.
• Add beef broth, water, carrots, tomatoes, basil, oregano, tomato sauce and sausage to the pan and bring to a boil.
• Reduce heat and simmer, uncovered, for 20 minutes.
• Skim off any fat.
• Add zucchini and tortellini to the soup and simmer until tortellini and zucchini are tender, about 20 minutes.
• Garnish with Parmesan cheese.

Check out more of my favorite hearty soup recipes:

• Slow Cooker Chicken Tortellini Soup
• Italian Sausage Soup
• Sausage and Tomato Pasta
• Italian Sausage and Potato Soup
• Zucchini Cupcakes with Caramel Frosting

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Sausage Tortellini Soup

Sausage Tortellini soup is full of delicious flavors and is the perfect cold weather meal.  It is packed with tortellini, sausage, and zucchini and I guarantee everyone will want the recipe.

Course Main Course, Soup, Soup Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 234kcal

Author Leigh Anne Wilkes

Ingredients

• 1 lb. sweet Italian sausage
• 1 cup carrots thinly sliced
• 1 cup chopped onion
• 2 14 oz. diced tomatoes
• 2 cloves garlic chopped
• 1/2 tsp. dried basil
• 1/2 cup water
• 1/2 tsp. oregano
• 5 cups beef or chicken broth
• 1 – 8 oz. can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 oz. fresh meat or cheese tortellini I use cheese
• Grated Parmesan cheese

Instructions

• Brown sausage, remove from pan and drain.
• Set aside.
• Saute onions and garlic until tender.
• Add water,broth, carrots, tomatoes, basil, oregano, tomato sauce and sausage.
• Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes.
• Skim off any fat and stir in zucchini and tortellini.
• Simmer for an additional 20 minutes or until tortellini and zucchini are tender.
• Garnish with Parmesan cheese.

Notes

If you need to stretch this soup to make it go farther, add in a 29 oz. can of crushed tomatoe.

Nutrition

Calories: 234kcal | Carbohydrates: 17g | Protein: 10g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 818mg | Potassium: 533mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2165IU | Vitamin C: 21.9mg | Calcium: 83mg | Iron: 2.5mg

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Why You’ll Love This Recipe!

Quick and Easy. Soup is one of my favorite things to make in my Instant Pot.  It’s quick, easy and delicious.  You can literally have homemade soup in under 30 minutes.

Delicious! Instant Pot Potato Soup is everything you want it to be, thick, creamy, delicious flavor, and so easy! Peeling the potatoes is the hardest part of this recipe.

Ingredients Needed

• Russet Potatoes
• Chicken Broth or Vegetable Broth
• Heavy Whipping Cream
• All Purpose Flour
• Butter, salted
• Onions. White or yellow onions
• Fresh Garlic
• Salt and Pepper
• Cheddar Cheese
• Bacon, more Cheese, and green onions or chives, optional garnish

How To Make Instant Pot Potato Soup

• Peel and cut potatoes into 1-1 1/2 inch chunks.
• Sauté onions, butter and garlic in Instant Pot on saute setting until onions are soft and translucent, about 5 minutes.
• Add in peeled potatoes, chicken broth, and salt.
• Close lid and set valve to sealing. 
• Cook on manual, high pressure for 10 minutes then do a quick release to release pressure..
• Melt butter in a pan on the stovetop and add in 1/4 cup flour to make a slurry or roux.
• Stir and allow roux to cook for 1-2 minutes.

• Turn the Instant Pot to sauté after quick release.
• Add roux, and cook the soup for 4-5 minutes until thickened. 
• Smash the potatoes to the desired consistency with a fork or spoon.
• Add in cream and shredded cheddar cheese and stir to combine.

Check out more of my favorite Instant Pot recipes

• Chicken Salad with Pasta
• Breakfast Potatoes
• Instant Pot Tomato Soup
• Instant Pot Black Beans
• Instant Pot Shredded Beef Tacos

• Instant Pot Butternut Squash Soup
• Instant Pot Beef Stroganoff

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Instant Pot Potato Soup

You can create creamy and delicious Instant Pot Potato Soup in minutes! There is no baking, no boiling, no draining involved. It's the perfect comfort food for a cold winter's night.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 555kcal

Author Leigh Anne Wilkes

Equipment

• Instant Pot (6qt)
• Soup Bowls
• Measuring Spoons

Ingredients

• 5-6 large russet potatoes peeled and cubed
• 3 cups chicken broth
• 1/2 cup butter
• 1 cup onions diced
• 2 tsp garlic minced
• 1/2 tsp salt more to taste
• 1/4 tsp pepper more to taste
• 1/4 cup flour
• 4 Tbsp butter
• 1 cup heavy cream or 1/2 and 1/2
• 1 cup Cheddar cheese grated

Garnish

• bacon cooked and diced
• green onion diced
• Cheddar cheese grated

Instructions

• Peel and cube potatoes
• Turn Instant Pot to saute and saute onion, garlic and butter until onions are soft.
• Add in potatoes and chicken broth.
• Place lid on Instant pot and turn vent to sealing. Cook on manual high pressure for 10 minutes. Do a quick release.
• While potatoes are cooking, melt butter in a small pan and add in flour. Stir to combine and cook over medium heat for 1-2 minutes until it thickens.
• Remove lid from Instant Pot and stir in roux. Turn the pot to saute and cook the soup for 4-5 minutes until thickened.
• Mash some of the potatoes with a fork or spoon to get the consistency you like. You can also use an immersion blender.
• Stir in cream and cheese
• Garnish soup as desired

Notes

1. Garnish potato soup with additional shredded cheddar cheese, diced green onions or chives. crispy crumbled bacon.
2. If you prefer a less chunky soup, use an immersion blender to blend the soup to a smoother consistency.
3. If soup is too thick for your preference, use additional broth to thin it out.

Nutrition

Calories: 555kcal | Carbohydrates: 31g | Protein: 12g | Fat: 44g | Saturated Fat: 28g | Cholesterol: 135mg | Sodium: 977mg | Potassium: 914mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1478IU | Vitamin C: 31mg | Calcium: 237mg | Iron: 6mg

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Why You’ll Love This Recipe!

Screams Fall! Curried Butternut Squash Soup is one of my favorite ways to welcome fall. The flavor combination of the curry with the squash is perfection. Whether you are using a squash from your garden or one you picked up at the grocery store you can create a delicious soup.

Versatile. I’m sharing two different ways to prep your squash for the soup depending on how you purchase your squash. You can also substitute other kinds of squash for the butternut squash if you prefer.

Ingredients Needed

• Butter. I use salted butter. If you need the soup to be dairy free, use olive oil or a butter substitute.
• Onion. Yellow or white onion will work 
• Chicken broth. You can also use vegetable broth.
• Butternut squash 
• Curry powder
• Salt
• Cumin
• Cayenne pepper
• Coconut milk
• Honey
• Fresh Cilantro, pistachios and sour cream as garnish.

How to Roast Butternut Squash

Whole Butternut Squash:

• Cut squash in half and remove seeds.
• Place cut side up on a baking sheet.

• Bake in 350 oven for about an hour or until meat is fork tender.
• Scoop out meat and place in a bowl.

Pre Cubed Butternut Squash:

Sometimes I buy peeled and cubed butternut squash at the grocery store. To use it:

• Coat squash lightly with olive oil and place on baking sheet.

• Place baking sheet 5-6 inches under broiler in oven and broil for about 10 minutes. Flip squash half way through cooking time
• Cook until fork tender.

How to Make Curried Butternut Squash Soup

• Melt butter in a pot over medium heat.
• Cook and stir onion and garlic in hot butter until softened and browned, Add butternut squash.

• Pour in chicken broth, salt, and spices into squash/onion mixture. Bring mixture to a boil, reduce heat to low, and simmer for about 15 minutes. Remove from heat.

• Add in coconut milk and honey into squash mixture.

• Put squash mixture into a high powered blender blender, no more than half full. Cover and hold down the lid down. You can also use an immersion blender.

• Pulse a few times for desired consistency. Do in batches so you don’t overfill the blender.

Be sure to check out these other delicious soup recipes:

• Slow Cooker Chipotle Butternut Squash Soup
• Instant Pot Butternut Squash Soup
• Butternut Squash Soup
• Pumpkin Curry Soup
• Crockpot Butter Chicken

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Curried Butternut Squash Soup

Curried butternut squash soup made with coconut milk and flavored with curry powder is dairy free.

Course Soup, Soup Main Dish

Cuisine Indian

Prep Time 1 hour hour

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 178kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons
• Sheet Pan

Ingredients

• 2 Tbsp butter
• 1 onion medium size, chopped
• 2 cloves garlic minced
• 4 cups chicken broth
• 2-3 lb. butternut squash roasted (see directions below)
• 2 tsps curry powder
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup coconut milk
• 2 Tbsp honey
• sour cream cilantro and pistachios for garnish, if desired

Instructions

• Cut squash in half and remove seeds.
• Bake in 350 oven for about an hour or until meat is fork tender.
• Scoop out meat and place in a bowl.
• Melt butter in a pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned,
• Add inchicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer for about 15 minutes. Remove from heat. Add in coconut milk and honey into squash mixture.
• Put squash mixture into a high powered blender, no more than half full. Cover and hold down the lid down.
• Pulse a few times for desired consistency. Do in batches
• Garnish with sour cream, cilantro and pistachios if desired

Notes

If you don’t have an high powered blender . You can use an immersion blender to blend the soup or a regular blender. If using a regular blender I recommend letting the soup cool a while and then puree the soup in 2-3 batches, not overfilling the blender. Then also be sure to slightly tent the cap of the blender lid so that the extra steam can escape or else you will have a big mess!

 

Dairy Free:

The recipe does use butter so technically it is not dairy free. If you need it to be dairy free, substitute olive oil or a dairy free butter substitute. Also, don’t garnish with sour cream.

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 1004mg | Potassium: 746mg | Fiber: 4g | Sugar: 10g | Vitamin A: 16236IU | Vitamin C: 44mg | Calcium: 96mg | Iron: 2mg

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