Spicy Sausage & Tomato Soup

July 2014 785
This new soup comes to me from my dear cousin Megan, who also knows her way around the kitchen. This is an incredibly tasty addition to my soup rotation…I mean, the girl put BACON in her soup! We obviously share the same genes!!

I did make a few “tweaks” to the recipe …The original recipe called for slightly less meat and added Cannellini & Kidney Beans, which could easily be added back into the soup if so desired.

What you will need:
• 4 Slices of thick bacon, chopped
• 12 oz Hot Italian Sausage
• 12 oz Andouille Sausage
• 1 Red Onion, chopped fine
• 1/4 tsp red pepper flakes (depending on heat preference)
• 4-6 cloves of garlic, chopped fine
• 1 Bay Leaf
• 28 oz whole, peeled, tomatoes
• 14 oz stewed tomatoes
• 1 tbsp tomato paste
• 3 c chicken broth (I ended up adding 2 more cups, personal preference)
• 1 c of Zucchini, halved and sliced thick
• 1 c chopped fennel
• 4 c (about of chopped Kale)
• 1/4 cup white wine
• Salt & Pepper to taste
Garnish (optional)
• Shredded Parmesan
• Parmesan & chia seed crisps

How it’s done:
1. In a pan or dutch-oven, add chopped bacon, fry until fat begins to render, and ends become crispy. Add sausage, brown meat then remove from the pan, set aside.

2. Add onions to pan, cook until softened.
a. Add Fennel, cook until they begin to brown
b. Add garlic for the last 30 seconds…do not burn the garlic.
c. Add the tomato paste & white wine, mix ingredients well.

3. Scrape the sides of the pan into your soup pot (or if using a dutch-oven, just scrape the cooked bits from the walls) Add Tomatoes, chicken broth, bay leaf, red pepper flakes, and meat to the pot
4. Cover and let simmer 30 min
5. S&P to taste
6. Add Zucchini for last 5 min
7. Kale will wilt rapidly with the heat of the soup, (so for best color& texture) add only when you are ready to serve.
8. Top with Parmesan & ENJOY!

Creamy Oven Roasted Tomato Soup with Mozzarella

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Another of my favorite “comfort meals” is Tomato Soup with Grilled Cheese…but have you looked at the ingredients for your favorite canned soup recently?  SO i had to figure out how to make this myself!  In place of the grilled cheese I also made Grain Free Cheddar Bay Biscuits!!

What you will need:

  • 2 lbs of ripe tomatoes
  • 1 large white onion
  • 5 cloves of garlic
  • 16 oz of vegetable broth
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 ball fresh mozzarella
  • Salt & Pepper
  • Olive Oil

How it’s Done:

  1. Pre-heat oven to 400 degrees and line cookie sheet with parchment paper.
  2. Cut each tomato into 8 equal parts and place them on the parchment paper, skin side down.
  • slice onion, half the garlic cloves  and add to cookie sheet
  • drizzle with olive oil
  • Roast for 40 min
  1. Transfer roasted vegetables with roasting juices to a large sauce pan and add vegetable broth, thyme & bay leaf.  Simmer for 20 min.
  2. Remove thyme and bay leaf…puree the soup.
  • I waited for the mixture to cool then pureed it in my Blendtec
  • Then added it back to the sauce pan  to re-heat
  • Season to taste
  1. While the soup warms, slice the mozzarella thin
  2. Serve the soup & add mozzarella on top…enjoy!

 

Cheesy Garlic Biscuits (Grain-Free Red Lobster Biscuits)

What you will need:

  • 1/4 cup blanched almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 cup greek yogurt
  • 1 egg, cold
  • 1/2 cup sharp cheddar cheese, grated
  • 2 tbsp butter, softened (I used salted)

**Finish with Salted butter & dried or fresh parsley

 How it’s done:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.  
  3. Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper (or not, see notes above).
  4. Space 2-3 inches a part.
  5. Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.  
  6. Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.

Recipe from: http://satisfyingeats.wordpress.com/2012/02/22/cheesy-cheese-garlic-biscuits/