Archive for February, 2013

Seafood Soup


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon olive oil
  • 1 cup chopped carrots
  • 1 garlic clove, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
  • 1/2 pound uncooked medium shrimp, peeled and deveined


  • In a large saucepan, saute the onion, green pepper and parsley in oil until tender. Add carrots and garlic; cook and stir for 3 minutes. Stir in the tomato sauce, tomatoes, broth and seasonings.
  • Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in salmon and shrimp. Cover and cook 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Discard bay leaf. Yield: 6 servings.

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Classic Tomato Soup

2 (28 oz) cans diced tomatoes
3/4 cup low-sodium chicken broth
3 Tbs unsalted butter
1 onion, chopped
1 bay leaf
1 tsp brown sugar
2 Tbs tomato paste
2 Tbs all-purpose flour
1/2 tsp baking soda
salt and pepper
1/2 cup heavy cream

1. Drain tomoatoes, reserving juice, pressing lightly to release juice. Mix juice with chicken broth.
2. Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minute. Add 2/3 of drained tomatoes, bay leaf and brown sugar. Cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken (1 to 2 minutes). Slowly stir in juice/broth mixture, remaining tomatoes, baking soda, and 1/2 tsp salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
4. Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve.

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