Tomato-Habanero Soup Recipe Created by Ruth Paget

Tomato-Habanero Soup Recipe Created by Ruth Paget

When it is rainy and cold I like spicy tomato-habanero pepper soup.  I use Diablo™ Sauce from Taco Bell® to make this soup.  It is very spicy.  It is a thin soup that you can drink from an insulated, metal coffee mug.

You will need an immersion blender to make this soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 stemmed and chopped sweet green pepper

-1 (15-ounce) can tomato sauce

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup Diablo™ Sauce from Taco Bell®

Steps:

1-Sauté onion, garlic, and green pepper in olive oil for 5 minutes in a large soup pot.

2-Add chicken broth, tomato sauce, and water to the pot.  Insert an immersion blender and pulse until the onion and green pepper are puréed into the soup.

3-Bring soup to a boil and let boil 15 minutes.  Remove from heat and add habanero sauce.

Serve with guacamole, black bean dip, and chips.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Sweet Pepper - Tomato Soup Recipe Created by Ruth Paget

Sweet Pepper – Tomato Soup Recipe Created by Ruth Paget

This recipe makes use of canned tomatoes that city dwellers in cold climates often make use of in winter months like I did as a teen in Detroit, Michigan.  I use sweet peppers that are sold in convenient three-packs in California to make this soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-3 stemmed and seeded sweet peppers chopped into small squares (red, yellow, and green)

-1 (15.25-ounce) can diced tomatoes

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup macaroni pasta

-1 tablespoon Italian parsley

Steps:

1-Sauté onion, peppers, and garlic in olive oil for 5 minutes in a large soup pot.

2-Add diced tomatoes and their juice, chicken broth, water, macaroni pasta, and Italian seasoning to the pot.

3-Bring to a boil and let boil for 30 minutes.

Serve with a side of grated Parmesan cheese.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Creamy Corn Soup Recipe Created by Ruth Paget

Creamy Corn Soup Recipe Created by Ruth Paget

I use prosciutto in this recipe instead of bacon as in a corn chowder as well as sweet peppers for flavor and color.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-3 stemmed and seeded sweet peppers chopped into small squares (red, yellow, and green peppers)

-1 large washed and peeled Idaho potato chopped into small cubes

-1 (15.25-ounce) can drained whole corn

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup chopped prosciutto

-1 pint heavy cream

Steps:

1-Sauté onions, garlic, and sweet peppers in olive oil for 5 minutes in a soup pot.

2-Add potato cubes, corn, chicken broth, and water to soup pot.  Bring to a boil and let boil for 30 minutes.

3-Take soup off heat.  Stir prosciutto into the soup and then heavy cream.

4-Bring soup back to a boil and remove from heat.  If you let heavy cream boil too long, it might boil.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Clam Chowder Soup Recipe Created by Ruth Paget

Clam Chowder Soup Recipe Created by Ruth Paget

Making this soup with chopped prosciutto instead of bacon is easier to do and gives the final soup a lighter flavor.  Idaho potatoes break down a bit and remove the need for using flour in this recipe like you do in the traditional Boston Clam Chowder recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-1/2 cup chopped prosciutto

-2 large, peeled, and chopped Idaho potatoes

-1 (51-ounce) can of clams with juice – juice separated from clams

-1 (32-ounce) container seafood stock

-1 pint heavy cream

Steps:

1-Sauté onion, garlic, and prosciutto in olive oil for 5 minutes in a soup pot.

2-Add potatoes and seafood broth.  Bring to a boil and let boil for 30 minutes.

3-Remove soup from heat and mash some of the potatoes against the side of the soup pot.  Mix the potatoes back into the soup to thicken it.

4-Add clams to the soup and heavy cream.  Place soup back on the heat and bring it to a boil.  Remove soup from heat as soon as it boils again, so the cream does not separate.

Serve with oyster crackers.

Bon Appétit!

By Ruth Paget, Author of Eating Soup with Chopsticks and Marrying France

Ruth Paget's Amazon Books

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Spicy Chicken Noodle Soup Recipe Created by Ruth Paget

Spicy Chicken Noodle Soup Recipe Created by Ruth Paget

One of my favorite teachers told me that chicken noodle soup was penicillin at Cass Technical High School in Detroit and to eat a lot of it, so I would not get sick. 

I love pasta and load this soup up with it.  I cook the pasta to mush not al dente style in this comfort food soup.

Now that I live in California, I also spice this soup up with Anaheim peppers.  ¼ cup of spicy salsa also works at the end for a spicy kick.

Serves 4

Ingredients:

-1 large tablespoon olive oil

-1 large, peeled, and chopped onion

-1 teaspoon dry garlic

-2 (32-ouncce) containers chicken stock

-1 cup peeled and sliced carrots

-1 cup sliced celery

-32 ounces waters

-2 cups rotini pasta

-1 sliced Anaheim pepper (optional)

Steps:

1-Sauté the onion and garlic in olive oil for 5 minutes in a soup pot.

2-Add the rest of the ingredients to the soup pot except the Anaheim pepper and bring soup to a boil.  Let boil for 30 minutes.

3-Slide the Anaheim peppers into the soup, if using, and serve.

A dollop of sour cream tastes good with this soup.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Ruth Paget's Amazon Books

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