Best Uncle Bills Tomato Soup With Feta Cheese Recipes

UNCLE BILL'S CREAMY, SAVORY TOMATO SOUP

Steps:

• In a large saucepan, heat olive oil and butter over medium-high heat.
• Add onion and saute' until translucent, about 2 minutes, stirring often.
• Add garlic and thyme and saute' for 2 minutes.
• Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar.
• Bring to simmer, about 3 minutes, stirring frequently.
• Reduce to low and stir in baking soda.
• Add half and half, stir well and bring to a simmer. DO NOT BOIL.
• Use an immersion blender to puree' soup in the saucepan or puree' soup in batches in a food processor or blender.
• Season with salt and pepper.
• Serve hot.

UNCLE BILL'S CHICKEN SOUP

Steps:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.

UNCLE BILL'S LIGHT VEGETABLE SOUP

Steps:

• In a large cooking pot, add broth, water and chicken soup base and bring to boil.
• In the meantime, in a frying pan on medium-high heat, melt butter, add onions and saute for 5 minutes or until translucent.
• Add tomatoes and cook until reduced and sauce starts to thicken, about 10 minutes; set aside.
• To the cooking pot, add carrots, potatoes, garlic, white pepper, salt, chili powder, hot red pepper flakes, dried dill weed and pasta and cook until pasta is el dente, about 10 minutes.
• Add onion/tomato sauce, celery and tiny peas and cook for another 5 minutes.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• You can use all water instead of chicken broth or vegetable broth. Use 1 vegetable bouillon cube or 1 teaspoon of chicken soup base for each 2 cups of water.
• You can also use a small penne pasta of your choice, or pearl barley, macaroni or basmati rice instead of small shell pasta.

CHICKEN FETA SOUP

Steps:

• Boil chicken in stock until cooked thoroughly.
• Add 1 lb diced fresh tomatoes.
• Add 16 oz. fresh baby spinach.
• Add 8 oz. crumbled feta cheese.
• Add 1/4 teaspoons oregano (more or less to taste).
• Add juice of one lemon.
• Add 1 lb. cooked bowtie pasta.
• Simmer and serve with crusty bread.