Tomato soup

Ingredients

3 tablespoons good quality extra virgin olive oil
2 large shallots, minced
3 large cloves of garlic, minced
1 thick slice of good bread, diced
650 grams (23 ounces) fresh tomatoes, diced (if available, otherwise use canned)
400 grams (14 ounces) good canned tomatoes
2 tablespoons tomato paste
1 teaspoon salt (to taste)

Directions

Add 2 tablespoons of olive oil to a pot along with the shallots and garlic and sauté over medium-heat until the shallots just start to turn brown around the edges.
Add the bread, and then continue to sauté, stirring constantly, until the bread starts to turn brown around the edges and the shallots are fully caramelized.
Add the fresh tomatoes, canned tomatoes, tomato paste and salt. Cover and simmer over low heat for 20 minutes.
Add the soup to a heat resistant blender (or use an immersion blender) along with the remaining olive oil. Puree the soup, strain if you prefer.*
    Taste the soup and adjust seasoning to taste.

Frozen mamas: Thaw & reheat.
 
*I didn't bother with straining so it's a bit of a thicker soup.

From (with a couple slight changes): http://www.pbs.org/food/recipes/creamy-tomato-soup/

Veggie Meatball Soup

Ingredients

• 3 cups beef broth
• 2 1/2 cups frozen mixed vegetables, thawed
• 16 ounces stewed tomatoes
• 21 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed
• 3 bay leaves
• 1/4 teaspoon pepper
• 1/2 lb. pasta, cooked and drained

Directions
In a 3-qt. slow cooker, or larger, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves. Yield: 6 servings.

Frozen Mamas

Thaw soup and cook in a slow cooker for 4-5 hours.  Boil pasta for 12 minutes just before serving and add it to the soup.  Discard bay leaves and serve.

Adapted from Veggie Meatball Soup in Quick Cooking May/June 2002, p37

Broccoli cheddar soup

Frozen mamas: just thaw and reheat

Ingredients
1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning
Preparation Instructions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)
Enjoy!

Crockpot Potato Soup

Ingredients:
5 large baking potatoes, peel and cut into 1/2-inch dice
3/4 large yellow onion, chopped
32 oz. chicken broth
1/6 cup margarine
1 1/2 teaspoon salt (to taste)
3/4 teaspoon white pepper
1 cup half-and-half plus 1/4 cup fat-free half-and-half
1 1/2 cup cheddar cheese, shredded
1/2 cup bacon, cooked and crumbled
Directions:
1. Combine first six ingredients in a slow cooker.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
3. Remove 1 1/2  cups of mixture and mash potatoes; return to cooker.
4. Add Half and Half and cheese; mix well.
5. Heat thoroughly.
6. To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.

Read more at: http://www.food.com/recipe/low-fat-loaded-baked-potato-soup-283271?oc=linkback
Frozen Mamas:
1. Cook potato/soup portion for 4 hours on high or 8 hours on low.
2. Mash potatoes if you'd like a smoother consistency.
3. Add half-and-half and 1 cup of cheese - HEAT THOROUGHLY (could take 1/2 hour or longer)
4. Serve with rest of shredded cheese and bacon (both provided) and chives and sour cream.

I added another half of the recipe from the original on food.com to make sure there would be enough per family.  I also made the recipe with full flavor (fat) ingredients, except for 1/4 cup of fat-free half-and-half.  We had this Christmas Eve and everyone loved it, just make sure it's heated all the way before serving.

Minestrone soup

3 cups reduced-sodium chicken (or vegetable) broth
1 (28-oz) can diced tomatoes
1 (15-oz) can kidney beans
1 (15-oz) can garbanzo beans
2 carrots, peeled & chopped
1 celery stalk, chopped
1 cup onion, chopped
2t-1T italian seasoning
1 tsp minced garlic
2 bay leaves
salt & ground pepper
1 medium zucchini
1 cup macaroni

Combine all ingredients EXCEPT the pasta in a slow cooker & simmer on low for 8-10 hours or on high 3-4 hours.  Add pasta for final 30 minutes.

Frozen mamas: same as above.  Adjust seasoning to your tastes. 

Additions we like: browned italian sausage, red pepper flakes, kale, extra garlic, parmesan ... just about anything!

White bean and bacon soup

3T butter
1/2 lb bacon
3 large onion
1 clove minced garlic
2 c white beans
4 sprigs fresh parsley
1/2 t dried thyme
1/2 t dried tarragon
1 bay leaf
Salt and pepper
8 cup water
6 chicken bullion cubes

Cook bacon in melted butter until crispy. Add onions and cook for 5 min. Add remaining ingredients, cover and cook for 15 min. Remove bay leaf and sprigs of parsley.

Frozen mamas: thaw and reheat, could be reheated in crock pot on low. Watch for bay leaf and parsley sprigs and remove. (I got most of them)

Cold Strawberry Soup

2 pints strawberries, washed and hulled
1 cup half and half (low-fat)
1 cup sour cream, plain or greek yogurt (low-fat)
1/3 cup sugar
2 tablespoons lemon or lime juice

In a blender or food processor puree strawberries.  Pour into a large bowl and add half and half, sour cream/yogurt, sugar and lemon juice.  Stir until well combined.  Chill. Serve with garnish of mint leaves
Adapted from the Food Network

Frozen Mamas - thaw and serve chilled