Tomato Basil Bisque

Fall marks the beginning of soup season in my house (for just about everyone else I know too!) and I’m always looking for new recipes to try.

This week, our studio engineer, Jessica, brought a delicious looking bowl of soup into work with her for lunch… It smelled so good as she was reheating it, I had to know what was in it! (I also might have begged a taste…)

Turns out, not only is Jess super bright when it comes to audio engineering… she’s a great cook too! This is a yummy example of a simple, but absolutely fabulous tomato basil bisque that she makes often through the chilly months. I had her forward the recipe to me so I could share it with all of you.

Jessica roasts her own Roma tomatoes, because it’s a fairly easy process. But if you want to whip (blend?) this together quickly, you can pick up a few cans of fire-roasted tomatoes in your grocery aisle.

Jessica’s Tomato Basil Bisque

Ingredients:

• 1/2 onion - chopped

• 1/4 cup plus 2-3 tbsp olive oil

• 4 garlic cloves - minced

• 20-22 Roma tomatoes, roasted (or 2 cans fire roasted tomatoes)

• 1/2 package (4oz) cream cheese

• 2 cups chopped fresh basil leaves

• 1 cup of half ‘n half

Directions:

1. Roast tomatoes with olive oil ahead of time using method described below soup instructions.

2. Cover bottom of stock pot with 1-2 tablespoons olive oil. Place over medium heat.

3. Add chopped onion and cook until translucent. Add minced garlic and cook about 5 minutes, stirring constantly until garlic begins to brown.

4. Add the roasted tomatoes*, basil, and cream cheese at this time, and bring to a low boil. If it is looking dry, add about 1/4 cup of water so that the mixture does not scorch.

5. When the cream cheese has fully melded with the other ingredients remove from heat and allow to cool slightly.

6. Using an immersion blender, blend in the pot until the mixture is smooth and creamy. Bring up heat once again, and add half ‘n half (or reduced fat milk.) Let sit for about five minutes stirring occasionally then serve.

7. Garnish with a dollop of sour cream and a fresh basil leaf.

* To roast tomatoes: Cut off stem, slice tomatoes in half lengthwise. Arrange cut side down on baking tray and drizzle with olive oil. Place under broiler for about 15 minutes; remove tomatoes once charred spots start appearing. Let cool, chop coarsely, retaining as much of the juice as possible.

Thanks for sharing your recipe with us, Jessica!

Take Comfort | Chicken & Green Chili Soup

The ravages of winter weather have affected much of the country. Whether it’s wind, rain, snow, sleet, or hail, unless you live in a southern state, you know it’s winter!

No kind of food brings me comfort as much as a hearty bowl of soup. This recipe, which calls for chicken (try it with turkey too) and chopped green chili’s, is Mmm Mmm good, and guaranteed both nourish and to you from the inside out!

Ingredients:

• 4 tablespoons butter

• 3 cups Anaheim or Hatch green chili peppers, chopped

• 1 large yellow onion, chopped

• 1/2 large red bell pepper, chopped

• 2 cloves garlic, minced

• 1/4 cup of flour

• 5 cups chicken broth

• 1 can (19 oz) green enchilada sauce

• 1 1/2 teaspoons cayenne pepper

• 3 cups cooked chicken (or turkey,) chopped

• 1 cup carrot, chopped or use the whole, small, peeled kind

• 1 can (15oz) black beans (pinto, cannelloni, or red beans work equally well) drained and rinsed.

• 1 can (15oz) whole kernel corn

• 1 can (15oz) diced tomatoes

Directions:

1. Melt butter in large stock pot over medium heat. Add chopped peppers, onions, and garlic. Cook, stirring occasionally, until softened and onions are translucent.

2. Add flour, and stir to coat the mixture well. Add chicken broth, enchilada sauce, and cayenne pepper. Bring the mixture to a boil and add chicken, carrots, beans, corn, and diced tomato.

3. Reduce temperature to Medium and continue to cook for approximately 20 minutes (until carrots are tender.)

4. Serve hot. (Add a dollop of sour cream or guac if you like!)

This is a super delicious meal all by itself, but made even heartier with the addition of a slice of Cheesy Jalepeño Loaf (which I conveniently linked to for you!) But only if you’re not actively avoiding carbs, like I am right now…

Recipes | Better with Borden® Cheese

Get all the delicious recipes from Borden® Cheese HERE

My awesome sponsor, Borden® Cheese, is THE place to go for the most incredible, cheesy recipes! They generously send me selections to share with you in my newsletter, and here on my web page, and have dozens more on their site www.BordenCheese.com.

Take a look and see how these might fit into your winter meal planning and make sure to visit Borden® Cheese for more gooey goodness!

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Cheesy Sausage Vegetable Soup

This hearty meat,vegetable and cheeeeezy soup, looks especially satisfying for a cold and crisp, (or more likely wet and dreary,) day. I'll try it if you will!

Ingredients:

• 1 tbsp. vegetable oil
• 1 lb. sausage links, cut into ½ inch-thick slices
• 2 large yellow onions, chopped
• 2 to 3 cloves garlic, chopped
• 2 lbs. zucchini, diced
• 4 to 5 large carrots, cut into thin slices
• 2 tbsp. Borden® Butter
• 3 tbsp. flour
• 2 cans (12 oz. each) chicken or beef broth
• 1 can (12 oz.) evaporated milk
• 1½ cups Borden® Cheese Finely Shredded Mild Cheddar Shreds

Directions:

1. HEAT oil in a large non-stick skillet over medium-high heat until hot. Add sausage; cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic to skillet and cook until onions are tender. Stir in zucchini and carrots and cook, stirring occasionally, until the carrots are crisp-tender; set aside.
2. MELT butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth a little at a time, whisking after each addition until the mixture is smooth. Bring to a boil.  Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.  
3. TOP with remaining ½ cup cheese before serving.
4. VARIATIONS:
   Add 1 head of chopped cabbage; or add 2 bunches of torn Swiss chard, torn spinach into the soup when you stir in the cheese.

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Cheesy Flatbread Pizza

MmMm! I'm all about this recipe! Perfect for every holiday get-together, there won't be a cheesy slice left! Visit Borden® Cheese for more fantasically cheesy recipes and ideas!

Ingredients:

• 1 tbsp. olive oil, plus a small amount for brushing
• 1 pkg. (8 oz.) Borden® Cheese Mild Cheddar Shreds
• 8 strips thick sliced bacon, cooked crisp and broken into 1-inch pieces
• 4 whole garlic cloves, sliced
• 4 plum tomatoes, sliced
• ½ red onion, cut in strips
• ¼ cup chopped Italian parsley

Directions:

1. PREHEAT oven to 400°F.
2. BRUSH the bread with a small amount of olive oil and place on cookie sheet. Spread 1½ cups cheese evenly around the bread. Top evenly with bacon pieces.
3. HEAT 1 tbsp. olive oil in a small skillet over medium heat until hot. Add the sliced garlic cloves and sauté until lightly browned. Sprinkle onto the pizza. Arrange sliced tomatoes and red onions over the pizza.
4. ADD parsley to the remaining ½ cup cheese and spread over other ingredients.
5. BAKE for 10 minutes or until cheese is melted. Cut into squares and serve immediately.  Garnish with fresh basil leaves, if desired.

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Elsie's Mac and Cheese

Oh my word has it been windy at the farm! The kids are blowing in from school, cold and hungry! Absolutely nothing does the trick this time of year better than (my) original comfort food, mac'n cheese!

And Elsie's Mac and Cheese from Borden® Cheese is THE best! Warm, and smooth, and oh-so-cheesy, it's like a big, delicious hug!

Ingredients:

• 1½ cups Borden® Cheese Triple Cheddar Shreds
• 1 cup Borden® Cheese Colby & Monterey Jack Shreds
• 2 cups uncooked elbow macaroni noodles
• 2 tbsp. Borden® butter
• 2 tbsp. all-purpose flour
• ¼ cup Borden® Vitamin D Milk
• 1 cup Borden® Half & Half
• ¼ tsp. cayenne pepper (or to taste)
• ½ tsp. black pepper
• Salt to taste

Directions:

1. PREHEAT oven to 350°F.  Spray a 1½-quart casserole dish with non-stick cooking spray. Combine cheeses in a medium bowl and set aside.
2. COOK macaroni in boiling salted water according to package directions; drain well and set aside.
3. MEANWHILE, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
4. STIR cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining ½ cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

And don't feed it all to the kids, us parents need some cheesy comfort too!

Get more delicious recipes from Borden® Cheese HERE