Penzeys Style Tomato Soup Recipes

PENZEY'S STYLE TOMATO SOUP

Steps:

• Cook tomatoes and sugar in a saucepan over medium heat until soft and the skins start to fall off, approximately 10 minutes.
• Add baking soda (it will get foamy) and cook another minute or two.
• Strain the tomatoes through a sieve set over a large bowl; discard the seeds& skins but reserve the juices.
• You should have 8 cups juice, approximately- set aside. (If you do not have enough juice, add canned tomato juice or vegetable broth to your juices to make up the difference, adjusting the salt later to account for these additions.).
• Over medium heat, melt the butter in a large stock pot, then add onions and saute until softened, about 5 minutes.
• Add flour, stirring, then add all spices except for the basil, stirring until well blended.
• Cook the flour mixture for about 3 minutes, stirring constantly- don't let it burn.
• Slowly add the milk, whisking to mix with flour mixture until smooth.
• Continue cooking until it starts to thicken.
• Add 1 cup of the milk mixture to the tomato juices to temper them, stirring well.
• Pour the tomato mixture into the stock pot and stir to mix.
• Continue heating until warmed through, but do not let boil.
• Taste for seasonings and adjust as needed.
• Add basil and serve with a sprinkling of crushed croutons on top if desired.

PENZEYS CHICKEN CHILI

Steps:

• Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
• Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
• , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
• Start with less than you think you want, you can always add more.
• Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
• Taste and add extra spices as desired.
• Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.

PENZEY'S CHICKEN TORTILLA SOUP

Steps:

• Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
• Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
• Taste and add extra seasonings if desired. Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.