Soup Recipes: Warm up with these soups, stews, chowders, and chilis

Winter has arrived in earnest; it's the long, bitter, double-up-on-socks cold of January and February. These are the months for soup, and Stir It Up! has the perfect collection of soup, stew, chowder, and chili recipes.

Tomato soup

Kitchen Report
This creamy homemade soup is so good you'll never open another can of tomato soup again.

By Kendra NordinKitchen Report
From “The Art of Simple Food” by Alice Waters
4 servings

2 tablespoons olive oil
1 tablespoon butter
1 medium onion sliced
1 small leek, white and light green parts, sliced
A pinch of salt
2 gloves garlic
2 lbs. ripe tomatoes (about 10 medium tomatoes) washed, cored, and sliced
1 scant tablespoon white rice
A large pinch of salt
1/2 bay leaf
1 small sprig of savory, thyme, or basil
1 cup water
1 tablespoon butter

1. Using a heavy-bottomed pan, warm olive oil and melt butter then add the onion and leek with a pinch of salt. Cover and cook until soft, but not brown. If necessary, add water to keep from browning.

2. Add garlic and cook for about 2 minutes.

3. Add the tomatoes, white rice, bay leaf, a large pinch of salt and the sprig of savory, thyme, or basil. Cook over medium heat, stirring occasionally until the tomatoes fall apart.

4. Add 1 cup water and 1 tablespoon butter and continue cooking another 10 minutes until the rice is tender. Remove the herb sprigs.

5. Carefully ladle the soup into a blender, not more than 1/3 full. Blend until smooth, about 1 minute. Pass the puréed soup through a medium strainer to remove skin and seeds. Taste for salt. Add more water if soup is too thick. Serve.

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