Soup Freezer Meals

Soups

La Madeleine's Tomato Basil Soup

Minestrone Soup

Goldilock's Gourmet Spinach Soup

Creamy Potato Soup

Chicken Tortilla Soup

The amounts listed make 2 freezer meals

La Madeleine’s Tomato Basil Soup (if you’ve ever had this soup, you know that it’s the best!)

8 C. canned whole tomatoes (blend in blender)

4 C. tomato juice

4 C.  vegetable or chicken stock

4 T basil

2 C. heavy cream

½ lb. butter

salt to taste

¼ tsp cracked pepper

Combine tomatoes, juice and stock in large pot.  Puree in blender.  Pour back into large pot and add basil leaves.  Add cream and butter. 

Pour into 2 gallon sized freezer bags. Reheat on stove when ready to eat and serve with your favorite bread and salad.

Minestrone Soup (from the kitchen of Sara Millett)

2 onions, chopped

12 C. chicken broth

1 T minced garlic

2 28 oz. cans diced tomatoes

2 cans garbanzo beans

2 cans kidney beans

4 c. spinach leaves

2 c. whole wheat pasta (ziti or curly noodles work well)

1 tsp. basil, rosemary, oregano

Salt and pepper to taste

Directions:

Combine all of the ingredients

Pour into 2 gallon sized freezer bags.  Thaw, reheat in large pot and serve with your favorite bread and salad.

Goldilocks’ Gourmet Spinach Soup

My dear cousin (through marriage) and friend, Sara Millett, treated me one day and we went to this sweet little restaurant in Salano, TX.  We both ordered this soup and it is DIVINE!

10 T. butter

½ lb. mushrooms, washed, trimmed and diced

2 scallions, chopped

10 T. flour

4 c. chicken broth

4 c. milk

1 tsp. salt, pepper, nutmeg

½ lb. cream cheese, softened and cut into cubes

1 c. swiss cheese

1 ½ lbs. spinach, fresh

Melt butter in a large saucepan.  In it slowly sauté the mushroom and scallion until tender.  Add flour and stir until flour is cooked. Whisk in chicken broth and then milk slowly, until thickened.  Add seasonings, cream cheese, swiss cheese; stir until melted.   Stir in spinach.  Heat and stir very gently. 

*Pour in to 2 gallon sized freezer bags

Creamy Potato Soup

4 T garlic

2 C. diced onion

2 C. diced carrot

12 C. diced baking potato (about 4 pounds)

8 C. chicken broth

1 tsp salt

½ tsp pepper

2 C. low fat milk

a couple of pinches of cumin

Add everthing to a large pot.  When potatoes and carrots are soft, puree soup in a blender.  Pour creamy potato soup in to 2 gallon sized freezer bags.

Chicken Tortilla Soup (this recipe is taken and modified from “Our Best Bites by Sara Wells and Kate Jones)

2-4 T. oil

2 onions, chopped

2 lbs shredded chicken

2 packets of Taco seasoning

3 T. minced garlic

12 C. of chicken broth

30 oz of diced tomatoes

½ c. lime juice (6-8 limes)

½ c. chopped cilantro

2 tsp. salt

½ tsp black pepper

Directions:

Chop chicken and add taco seasoning and fry in a pan.  In a pot heat oil and add onion, 3-4 minutes. Add garlic until fragrant.  Chop chicken and add taco seasoning Add chicken broth and tomatoes and bring to boil.  Reduce heat and allow to simmer. Add lime juice, cilantro and chopped chicken to soup.  Season with salt and pepper. 

*Pour into 2 gallon sized freezer bags.  When ready to eat, thaw reheat in large pot.  Serve with shredded cheese, sour cream, crispy corn tortilla strips.