Tomato Potato Southwestern Soup Food

SOUTHWESTERN TOMATO SOUP

Steps:

• Place tomatoes cut side down on a broiler pan; broil 3-4 in. from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes., In a small skillet, saute onion and garlic in oil until tender. Transfer to a blender; add tomatoes and peppers. Cover and process until smooth., Press mixture through a strainer with a spoon; discard seeds. Place mixture in a large saucepan. Add the broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through., Meanwhile, heat 1/2 in. of oil in a skillet to 375°. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown; drain on paper towels. Garnish bowls of soup with tortilla strips. Serve with sour cream if desired.

TOMATO POTATO SOUTHWESTERN SOUP

Steps:

• 1. Cook the chicken breast until done in a quart of water. At the same time boil the potatoes or bake them until done. After they have cooled take skin off chicken and discard but strain and save the broth. Dice the chicken and peeled potatoes. Set aside.
• 2. Chop onion and saute in olive oil or if you are Southern, bacon grease, until starting to turn translucent. Add the canned tomatoes and the tomato sauce and the reserved chicken broth. Add back the dice chicken and potatoes. Then add the rest of the ingredients except the macaroni, along with salt and pepper to taste. At this point add more water to make it more soupy. Let simmer for about 15 min. Add the macaroni and cook for another 15 minutes.
• 3. Some other things to add if you want. Celery in with the onions so they get good and tender. Add a can of corn or frozen corn. You might want to add a couple of chicken bullion cubes or some other kind of soup base.

SOUTHWESTERN TOMATO SOUP

Steps:

• Heat olive oil in a stockpot on medium heat.
• Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
• Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
• Bring to a boil, then reduce heat to low.
• Simmer for 30 minutes, uncovered.
• Stir in parsley and check for seasoning.
• Add additional salt and pepper if necessary.
• Add chickpeas, corn and cumin and bring back to a boil.
• Simmer for 5 minutes.
• Reduce heat to low.
• Stir in cilantro.
• Ladle soup into bowls.
• Garnish with crushed tortilla chips.
• Serve immediately.

TOMATO POTATO SOUP

Steps:

• In large 2-3 quart pot, bring broth to boiling. Add onions, potatoes and tomatoes. Reduce heat. Simmer until vegetables are tender.
• Puree the vegetables in blender, processing smll amounts ata time, or puree in food processor. Whilevegetables are processing, add theflour. Process until flour isblended in smoothly.
• Return soup to pot. Bring to boiling, cook, stirring utnil thickened.
• Add salt, oregano and pepper. Stir in the cream. Reheat slowly. Do not boil. erve, garnished with chives.
• Good served as a first course for a meal of roast beef and salad, or serve as a main course for lunch or supper along with crusty wheat or ry bread.

POTATO AND TOMATO SOUP

Steps:

• Cook the bacon in a large saucepan until crisp.
• Then add onions and garlic cooking for 5 more minutes.
• Add the rest of the ingredients except for cheese and bring to a boil.
• Reduce heat and simmer for 25 minutes and once done, remove bay leaves.
• Garnish with cheese.

SOUTHWESTERN SOUP

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

CARROT & TOMATO SOUP

Steps:

• Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
• Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead - or freeze for 1 month, then reheat gently.

TOMATO-SWEET POTATO SOUP

Steps:

• Heat oil in Dutch oven or large saucepan. Add onions and cook, stirring occasionally, until golden, about 10 minutes. Add all potatoes and stir to coat with oil. Sprinkle with salt, pepper, and cayenne, then pour in the water. Heat to boiling. Reduce heat and simmer uncovered until potatoes are very soft, about 30 minutes.
• Puree about three-quarters of the potatoes in batches in food processor or blender. Return to soup and crush remaining large chunks with back of wooden spoon.
• Stir in tomatoes and simmer 15 minutes. Crumble bacon over soup and serve hot.

CHUNKY TOMATO POTATO SOUP

Steps:

• Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

SOUTHWESTERN PORK SAUSAGE AND SWEET POTATO HASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Halve poblano lengthwise; remove seeds and membranes. Put cut sides down on the prepared baking sheet; roast until skins are charred, about 20 minutes. Wrap foil around pepper halves and let stand until cool enough to handle, 20 to 30 minutes.
• Meanwhile, brown sausage in a large skillet over medium heat, stirring to break up lumps, about 5 minutes. Transfer to a plate; drain grease.
• Return the skillet to medium heat; melt 1 tablespoon butter with the oil. Stir in bell peppers, sweet potato, onion, chili powder, cumin, red pepper flakes, and garlic. Cook, stirring occasionally, until vegetables are tender and starting to brown, 20 to 25 minutes.
• Peel and chop the poblano; add to the skillet, along with sausage, and 1/4 teaspoon each salt and black pepper. Cook until heated through, 1 to 2 minutes. Transfer to a serving platter and keep warm.
• Rinse the skillet, return to heat, and melt remaining 1 tablespoon butter. Crack eggs into the skillet; sprinkle with remaining 1/4 teaspoon each salt and black pepper. Reduce heat to low and cook until whites are completely set and yolks begin to thicken, 3 to 4 minutes.
• Top hash with eggs and serve with salsa, cheese, and cilantro.

SOUTHWESTERN CORN AND POTATO SOUP

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, jalapeño, salt, and pepper, stirring occasionally, until onion is pale golden, about 8 minutes.
• Meanwhile, peel potatoes and cut into 1-inch pieces.
• Add broth, water, and potatoes to onion mixture and cover pot, then bring to a boil over high heat.
• Reduce heat and simmer, uncovered, stirring occasionally, until potatoes are very tender, 12 to 14 minutes.
• Coarsely mash potatoes in pot with a potato masher. Stir in corn and simmer, uncovered, 3 minutes.
• Stir in lime juice, cilantro, and salt to taste.

TOMATO POTATO CHEDDAR SOUP

Steps:

• In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
• Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
• Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
• Remove bay leaves and enjoy.