Tomato Soup

2 tbsp vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 can stewed tomatoes
2 c chicken stock
1/4 c tomato paste
1/4 tsp pepper

Heat oil in a soup pot.
Cook onions and garlic untill softened.
Add tomatoes, stock, tomato paste and pepper.
Bring to a boil.
Reduce heat and simmer for 15 minutes.
Puree in food processor or blender.

Baked Potato Soup

4 large baking potatoes
2/3 c butter
2/3 c flour
7 1/2 c milk
1 garlic clove, minced
1 c sour cream
6 green onions, chopped
14 slices bacon, cooked until crisp
2 c cheddar cheese, grated

Bake potatoes until tender.
Melt butter in saucepan.
Slowly blend in flour until throughly blended.
Gradually add milk and garlic, whisking constantly.
Scoop out interior of potatoes.
When milk mixture is very hot, whisk in potatoes.
Add green onions.
Add sour cream and bacon.
Heat throughly.
Add cheese a little at a time until all melted.

Butternut Squash Soup

1 tsp olive oil
1 clove garlic, minced
1/2 c chopped onion
1 tsp sage
1/2 tsp salt
1/8 tsp black pepper
3 c chicken broth
1 1/2 lbs butternut squash (peeled, seeded and cubed)

Add oil, garlic and onion to large stockpot over med heat.
Saute for 3-4 minutes.
Add sage, salt, pepper, broth and squash.
Bring to a boil.
Cover and simmer for 20 minutes.
Puree using food processor or blended.

Cauliflower-Cheddar Soup

4 c chicken stock
2 c chopped potatoes
1 head cauliflower, broken into flowerets
1 c chopped onion
1 c chopped carrot
3 cloves garlic, minced
1 1/2 c shredded cheddar cheese
1 1/2 tsp salt
1/4 tsp dill
1/4 tsp dry mustard
1/8 tsp pepper
3/4 c milk

Combine stock, potatoes, cauliflower, onion, carrot and garlic in a large pot.
Bring to a boil.
Simmer for 15 minutes or until vegetables are tender.
Remove from heat and let cool.
Puree in food processor or blended.
Return to pan and stir in remaing ingredients and cook until cheese melts.

New England Clam Chowder

7 pieces of bacon, cut into small pieces
1 onion, chopped
2 cans baby clams, with juice reserved
6-7 potatoes, cubed
2 can cream of celery soup
1 c heavy cream
1 c milk
1 tbsp butter
1 tsp dill

Add bacon to soup pot and cook until crispy.
Add onion and cook until clear.
Add clam juice from both cans.
Add potatoes and cook until fork tender.
Add clams, soup, cream, milk and dill.
Add butter and let melt into chowder.
Cook for 30-45 minutes util thickened.

French Onion Soup

4 c thinly sliced onions
1/2 tbsp sugar
1/4 tsp pepper
1/4 c vegetable oil
4 c beef broth
4 slices french bread
1/2 shredded swiss cheese

In a soup pot, cook onions, sugar and pepper in oil until caramelized (15-25 minutes)
Add broth and bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Ladle into oven proof bowls.
Top each iwth bread and cheese.
Broil until cheese is bubbly.

Cream of Mushroom Soup

4 tbsp butter
2 leeks, thinly sliced
1 onion, chopped
3 large portabella mushrooms, chopped
3 tbsp flour
1 1/2 tsp dried thyme
1 bay leaf
6 c chicken broth
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 c heavy cream

Saute leeks and onions in butter in a large pot.
Lower heat and add mushrooms and cook 10 minutes longer.
Stir in flour and cook for 2-3 minutes, then add thyme, bay leaf, broth, salt, sugar and pepper.
Simmer for 10 mins.
Discrad bayleaf and puree soup.
Return pureed soup to pot and add cream.
Cook until heated through.