Brrr......It's time for some soup!

Philly Cheese Steak Onion Soup

Prep Time 10 min.

Cook Time 25 min.

Serves 2

1. 1 (11 ounce) can Pillsbury(R) refrigerated crusty French loaf
2. 1/2 teaspoon butter or margarine
3. 1/2 pound boneless beef rib-eye steak, trimmed of fat, cut into bite-size strips
4. 1/4 teaspoon salt
5. Dash pepper
6. 1 (18.5 ounce) package Progresso(R) Vegetable Classics French onion soup
7. 1 (4 ounce) can Green Giant(R) mushroom pieces and stems, drained
8. 1/2 cup shredded provolone cheese
9. 3 tablespoons chopped green bell pepper
10. Heat oven to 350 degrees F. Bake French loaf as directed on can. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add beef strips; sprinkle with salt and pepper. Cook and stir until browned. Stir in soup; heat to boiling. Reduce heat to medium-low; simmer uncovered 20 minutes.
11. Stir mushrooms into soup; coo****il thoroughly heated. Cut 2 (1-inch-thick) diagonal slices from warm loaf; reserve remaining loaf to serve with soup.
12. Set oven control to broil. Ladle soup into 2 (15-oz) ovenproof bowls. Sprinkle 2 tablespoons of the cheese onto each serving. Top each with bread slice. Sprinkle bell pepper and remaining cheese evenly over each.
13. Place bowls on cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is bubbly and bread is toasted. Serve soup with remaining slices of loaf.

Nutrition Info

Per Serving

• Calories: 708 kcal
• Carbohydrates: 84 g
• Dietary Fiber: 5 g
• Fat: 26 g
• Protein: 35 g
• Sugars: 10 g

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Tangy Tomato Soup With Tarragon Croutons

1. 4 pounds tomatoes
2. 3 tablespoons extra-virgin olive oil
3. 1 small onion, finely chopped
4. 1 small carrot, finely chopped
5. 1 celery rib, finely chopped
6. 3 thyme sprigs
7. 1 bay leaf
8. 2 cups chicken stock or low-sodium broth
9. Pinch of sugar
10. Salt and freshly ground pepper
11. 4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
12. 1/4 cup extra-virgin olive oil
13. 1/4 cup chopped tarragon
14. 1/2 cup heavy cream
15. 1. 4 pounds tomatoes
    2. 3 tablespoons extra-virgin olive oil
    3. 1 small onion, finely chopped
    4. 1 small carrot, finely chopped
    5. 1 celery rib, finely chopped
    6. 3 thyme sprigs
    7. 1 bay leaf
    8. 2 cups chicken stock or low-sodium broth
    9. Pinch of sugar
    10. Salt and freshly ground pepper
    11. 4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
    12. 1/4 cup extra-virgin olive oil
    13. 1/4 cup chopped tarragon
    14. 1/2 cup heavy cream
    15. 1. Preheat the oven to 350 degrees F. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel.
        2. Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds.
        3. In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes.
        4. Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
        5. Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled.

        Yield: 8 servings

    Nutrition Info

    Per Serving

    • Calories: 246 kcal
    • Carbohydrates: 17 g
    • Dietary Fiber: 3 g
    • Fat: 19 g
    • Protein: 3 g
    • Sugars: 8 g

 

We had Taco Soup on Saturday night with everything else that i fixed for the bday party.

I've been wanting to try out that Philly Cheese Steak Soup, it sure sounds good and withthe weather the way it is, we might be eating that for Tuesday Supper!