Creamy Tomato Soup by Shauna Goss

28 oz can diced tomatoes
1 c chicken broth
1/4 c butter
2 TBL sugar
2 TBL onion, chopped
1/8 tsp baking soda
2 c heavy cream

Mix tomatoes, broth, butter, sugar, onion and baking soda in a saucepan. Cover and simmer for 30 minutes. Heat cream separately and add to tomato mixture just before serving. Makes 6-8 servings.

This soup is wonderful. A lady at our church makes it every year at the Women's Soup and Salad Fellowship and it is always a big hit. This soup has a wonderful flavor and is just perfect on a cold Winter's night. Try it out and let me know what you think. :)

Alice Shoreman's Shrimp Soup

2 sticks unsalted butter
5 carrots, grated
1 cup celery leaves, shredded
3 stalks leek, chopped
3 fish bouillon cubes
3 cups boiling water
1-1/2-2 lbs fresh shrimp (cut into small pieces)
15 shakes fish grille & saute' seasoning
1/2 cup flour
3 pints light cream or 1 pint heavy cream
3 cups regular milk


Melt butter in heavy, large saucepan. Add carrots, celery and leeks and saute' until tender. Add shrimp and cook until shrimp is pink. Add flour and stir. Add bouillon cubes, which have been dissolved in boiling water. Add seasoning. To finish the soup, add the light cream and the milk. Heat thoroughly. Serve hot with fresh crusty bread.



People...let me tell you...you will just have to hold your diets until after you eat this unbelievable soup. This soup is full flavored, rich, creamy, delicious and NOT low fat...but once you taste it...who cares! I'm sure your weight watchers points would go off the chart with this soup, but it is worth it. Alice is a lady who goes to our church and she is a wonderful cook. I have never had anything of hers that wasn't short of a miracle. :) This soup will impress and warm your heart and your guests. Enjoy...I KNOW you will!

Fresh Corn Chowder

6 ears of fresh corn or 3 cups frozen corn

1 onion, chopped

1 red pepper (or use green or orange bell pepper)

1 Tbl olive oil or Pam olive oil spray

28 ounces chicken broth

2 c peeled and cubed potato (2 medium)

8 tsp flour

1/2 tsp salt

1/2 tsp black pepper

1 1/2 c milk or half and half(use any fat level you wish)

1 c shredded cheddar cheese (optional)

Garnish: Sour cream, bacon, green onions or parsley

1. Cut corn off cob, if using fresh corn. Set corn aside.

2. In a large saucepan, cook onion and sweet pepper in hot oil or Pam cooking spray, until soft...but not brown. Stir in your chicken broth and potato. Bring to a boil; reduce heat. Simmer, covered, for about 10 minutes. Stir in corn. Cook, covered, 10 minutes or until potato and corn are tender.

3. In a small bowl combine flour, salt and pepper. Stir in milk or half and half into the flour mixture; add to corn mixture in saucepan. Cook and stir for 2 minutes. Add shredded cheese, if desired. Garnish with cheese, sour cream, crumbled bacon, parsley or green onion. Serve hot with a piece of crusty French bread or with crackers.

*This recipe makes @12 cups of chowder.

I love making soups, because to me they are easy and very versatile. I use whatever I have and love using what is fresh and in season.  My grandma Yount always made and still does the best soups. Her best soup usually came right out of the refrigerator and from leftovers. She would just start tossing a bit of this and a bit of that in the soup pan. I sometimes wondered how it was all going to turn out. Well...let me tell you...it was always awesome and so good. Taking a bite of her soup brought such a warm and cozy feeling to the soul.