Roasted Tomato Soup

from the kitchen of: Betty Farley- 8th Ward

12 med. tomatoes cored and quartered

1 small onion quartered and separated

2 garlic cloves peeled and halved

2 tablespoon olive oil

1 tablespoon fresh or 1 teaspoon dried thyme leaves

12 fresh basil leaves (I have also added a few sprigs of fresh rosemary.)

1 t. salt

1/4 t. pepper

Preheat oven to 400 degrees.
Place tomatoes, onion, and garlic on a large jelly roll pan.
Drizzle with olive oil and sprinkle with thyme leaves, salt and pepper.

Roast in the oven for 25-30 minutes until tender. Cool slightly and blend in batches with the basil leaves until smooth. Place in sauce pan and heat until ready to serve, or store in refrigerator and heat up single servings in the microwave.

To serve: top with a dollop of sour cream, grated Parmesan cheese and croutons. This is a great restaurant quality soup. Give it a try!

Serves: 6

Vegetable Borscht

 8th Ward Relief Society, Neighbor to Neighbor Cookbook, pg. 53

Borscht is a tradition Eastern or Central  European vegetable soup. It gets it's beautiful red color from beets. If you love vegetables try this soup it is delicious and will give your family a new cultural experience. This is the first time I have tried making borscht and my husband and I loved it! It would be be a fun Valentine's Day soup. This is a large recipe you may want to 1/2 it!

1/4 cup salad oil
3 med. carrots, shredded
1 large potato, diced
1/2 small head of cabbage, shredded
1 med. onion, diced
8 c. water
1 (16 oz.) can of diced tomatoes
1 lb. beets, julienned
3 beef bouillon cubes
2 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
sour cream for garnish (The sour cream makes this soup and you only need about 1 tablespoon!)

In a 5 quart pot heat salad oil. Cook over medium heat, carrots, potato, onion and cabbage until lightly browned stirring occasionally. Add water, tomatoes with liquid, beets, bouillon, sugar, salt and pepper over high heat. Bring to a boil. Reduce heat to low: cover and simmer for 35-45 min. until vegetables are tender, stirring occasionally. Serve hot or cold with a dollop of sour cream.

White Chicken Chilli

from the kitchen of: Christi Jardine, adapted from Dinner?It's in the Bag!

This is a great fast dinner! It is tasty and can be 

made in 30 minutes start to finish! Give it a try!

 1 (14 oz.) can of chicken
1 (14.5 oz.) can chicken broth
1 (4 oz.) can chopped mild green chilies
2 (15 oz.) can's great northern beans 
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. pepper (I use white pepper)
1 cup sour cream or plain yogurt
1/2 cup whipping cream or milk


Rinse and drain beans. Place in a 2 quart sauce pan. Add can of chicken (break up chicken into smaller pieces with a fork if desired). Add remaining ingredients except for sour cream and whipping cream. Bring to a boil and simmer uncovered for 15-30 min. Add sour cream and whipping cream. Heat through and serve. Top with grated cheddar cheese. Enjoy!


*This is great served with corn chips or cornbread. A few diced tomatoes sprinkled on top is great too!

Recipe of the Week

Mexican Chicken Corn Chowder

From: Susan Garoutte, Georgetown, Texas, in Taste of Home Magazine

1 ½ pounds boneless skinless chicken breasts

½ c. chopped onion

1 -2 garlic cloves, minced

3 T. butter or margarine

2 chicken bouillon cubes

1 c. hot water

½ to 1 t. ground cumin

2 cups half and half cream,

2 cups (8oz.) shredded Monterey Jack cheese

1 can (16oz.) cream-style corn

1 can (4oz.) chopped green chilies, undrained

¼ to 1 t. hot pepper sauce

1 med. Tomato, chopped

Fresh cilantro or parsley, optional

Cut chicken into bite-size pieces. In a large pot, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in the hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Serves: 6-8.