Pizza Soup

Pizza Soup

Ingredients

• 1 clove garlic, peeled, chopped
• 1/2 cup (64 g) chopped onion
• 4 (40 g) mushrooms, sliced
• 1/2 cup (75 g) chopped green pepper
• 1 Tablespoon extra virgin olive oil
• 8 slices (16 g) pepperoni
• 1 1/2 ounce Italian sausage, cooked, drained, broken into small pieces
• 1 1/2 cups (360 ml) boiling water
• 3 (369 g) large Roma tomatoes, quartered
• 2 1/2 Tablespoons (45 ml) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1/2 cup (56 g) grated Mozzarella cheese
• 2 Tablespoons (10 g) grated Parmesan cheese

Directions

1. Sauté garlic, onion, mushrooms, green pepper, and one Roma tomato in the olive oil until tender.
2. Mix pepperoni and cooked sausage together in a small bowl. Set aside.
3. Place water, half of the sautéed vegetable mixture, 2 tomatoes, tomato paste, and seasonings into the Vitamix container in the order listed and secure lid.
4. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 10, then to High.
6. Blend for 1-3 minutes or until heavy steam escapes from the vented lid.
7. Reduce speed to Variable 2 and remove the lid plug.
8. Add remaining half of sautéed vegetables, meat mixture, and cheeses through the lid plug opening.
9. Blend for an additional 5-10 seconds.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Zupas Wisconsin Cauliflower Soup

ZUPAS WISCONSIN CAULIFLOWER SOUP

 

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PREP TIME

5 mins

COOK TIME

25 mins

TOTAL TIME

30 mins

 

Creamy cauliflower and sharp cheddar soup you can whip up in less than 30 minutes. This stuff tastes so close to the original Zupas recipe!

Author: Tiffany

Recipe type: Main Dish

Cuisine: American

Serves: 4

INGREDIENTS

• 2 tablespoons butter
• 1 white onion, diced
• 2 teaspoons minced garlic
• ¼ cup flour
• 2 cups milk
• 3 cups chicken broth (or vegetable broth)
• 2 teaspoons salt
• 1 head cauliflower, chopped
• 1 cup shredded pepperjack cheese
• 2 cups shredded sharp white cheddar cheese

INSTRUCTIONS

1. Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
2. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
3. Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.

http://www.lecremedelacrumb.com/zupas-wisconsin-cauliflower-soup/

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

1 recipe of Pressure Cooker Chicken Broth
Salt as needed
3 carrots, chopped
4 celery sticks, chopped
2 cups rotisserie chicken, small pieces
3 cups egg noodles

1/2 cup butter
1/2 cup flour
2 cups milk
2 cups heavy cream (I used half and half)
1 tsp garlic salt
1/2 tsp salt

After preparing the chicken broth, add salt to taste.  Then add carrots and celery, then bring to a boil until tender.  Add chicken and egg noodles.  Cook egg noodles until tender in the broth (about 10-15 minutes).  While the egg noodles are cooking, make the creamy sauce:

1. If using half cream and milk portions, then follow this step. If just using milk, ignore this step. In a medium bowl, combine milk and cream and stir to combine the two. I find this helps the thickening process go faster. Cream thickens white sauces a lot faster than milk does so having an even distribution of it will help speed up the white sauce process. Set bowl aside.
2. In a large sauce pan over medium heat, melt ½ cup butter completely. Once butter is melted add flour and stir constantly to form roux. Cook roux for about 1-2 minutes.
3. Slowly, about ½-1 cup at a time, add milk to roux stirring constantly and not adding anymore until each milk addition is thoroughly mixed in.
4. Once desired thickness has been reached, stir in garlic salt and salt to the white sauce.
5. Once noodles have boiled for about 20 minutes or until done, add chicken back into the base.
6. Next pour and stir in white sauce to evenly combine. If mixture is too thin for your liking, stir over medium heat until it reaches desired consistency.

Adapted from Chef in Training.

http://www.chef-in-training.com/2013/01/creamy-chicken-noodle-soup/

Tortilla Soup

This soup base is packed with nutrition from a variety of veggies, including celery, yellow squash, and cabbage. Other chunky ingredients are added toward the end of processing for interesting texture.

Ingredients

• 3 cups (720 ml) chicken, beef, or vegetable broth
• 1 Roma tomato, halved or about 1/2 cup chopped
• 1 carrot, halved or about 1/2 cup chopped
• 1 rib celery, halved or about 1/3 cup chopped
• 1 thin slice of onion, peeled or approximately 1 Tablespoon chopped
• 1 garlic clove, peeled
• 1 thin slice of yellow squash
• 1 thin slice of red bell pepper
• 1 mushroom
• 1 teaspoon taco seasoning
• Dash ground cumin
• Salt and ground black pepper, to taste
• Optional Ingredients:
• 1/2 cup (70 g) cooked chicken breast
• 1/2 fresh jalapeño
• 1/4 cup black beans
• 1/4 cup (50 g) canned corn, unsalted
• 2 ounces (60 g) tortilla chips

Directions

1. Place broth, tomato, carrot, celery, onion, garlic, squash, bell pepper, cabbage, mushroom and seasonings into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 6-7 minutes or until steam escapes from the vented lid.
5. If adding optional ingredients, reduce speed to Variable 2.
6. Remove the lid plug.
7. Drop in chicken, jalapeños, olives, corn, and chips.
8. Blend for an additional 1-5 seconds.

https://www.vitamix.com/Recipes/Tortilla-Soup/C-Series/Variable-Speed/Classic-64-Ounce?referer_st=&sc=recipe