EASY CHEESY TOMATO POTATO CHICKPEA SOUP!
Began as a simple homemade potato soup, but after opening the cupboard and the fridge, a new heartier soup was born!
Provided by KerfuffleUponWincle
Categories Potato
Time 27m
Yield 10 , 10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in olive oil.
- Add chicken broth, diced potatoes, salt, pepper, bay leaves, and fennel seed.
- Boil gently about 15 minutes until potatoes are tender, but not falling apart.
- Add tomatoes and chickpeas; bring back up to a simmer for about 5 minutes.
- Add evaporated milk and cheese; stir over lowest heat just until cheese melts ~ do not overheat or mixture will curdle!
- Remove bay leaves before serving.
- Serves 8-10.
Nutrition Facts : Calories 325.7, Fat 12.4, SaturatedFat 6.7, Cholesterol 33.6, Sodium 672.3, Carbohydrate 40.7, Fiber 5.5, Sugar 3.7, Protein 14.2
CHICKPEA AND POTATO SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
- Get Rachael's shopping list for this episode's recipes here.
CREAMY TOMATO AND CHICKPEA SOUP
Warm their hearts and their tummies with Creamy Tomato and Chickpea Soup. Made with a mix of veggies, PHILADELPHIA Cream Cheese and Parmesan cheese, Creamy Tomato and Chickpea Soup is full of vivacious flavor. Plus, it takes less than an hour to make!
Provided by My Food and Family
Categories Home
Time 55m
Yield 7 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add carrots, celery and onions; cook 5 min., stirring frequently.
- Add water and bouillon cubes; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
- Add tomatoes and chickpeas; stir. Return to boil. Simmer 5 min., stirring occasionally. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat.
- Stir in cream cheese; cook 10 to 15 min. or until cream cheese is completely melted and soup is heated through, stirring frequently.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 840 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 5 g, Protein 6 g
CHEESY POTATO SOUP II
A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.
Provided by Joan Zaffary
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 9
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
- Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
- In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 42.6 g, Cholesterol 69.8 mg, Fat 24 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 15 g, Sodium 759.5 mg, Sugar 6.1 g
CHEESY TOMATO SOUP WITH POTATOES
After modifying another recipe I came up with this wonderful soup. It tastes even better the second day.
Provided by FDADELKARIM
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes.
- Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano.
- Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.
Nutrition Facts : Calories 351.3, Fat 22.5, SaturatedFat 14, Cholesterol 78, Sodium 1206.8, Carbohydrate 25.1, Fiber 2.6, Sugar 3.8, Protein 13
CHEESIEST TOMATO SOUP
Excellent tomato soup served with warm rolls, biscuits, and fresh salads.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 12.6 g, Cholesterol 44.5 mg, Fat 14.4 g, Fiber 2.9 g, Protein 13.1 g, SaturatedFat 9 g, Sodium 711.8 mg, Sugar 7.5 g
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