Soup Archives - Busy Moms Helper

Copy-Cat Carnival Strawberry Bisque

February 28, 2017 by Danielle

Does anyone else dream of vacations almost constantly? I sure do – I love remember fantastic trips we’ve taken in the past full of memories (the good, the bad, the hilarious and the downright embarrassing), as well as planning – realistic or not – future ones we can take. Looking back to my remarkably relaxing Carnival Cruise I took with hubby almost 5 years ago, it makes me want to relive it again. In a way I can, with this delicious Copycat Carnival Strawberry Bisque recipe!

Copycat Carnival Cruise Strawberry Bisque - a creamy, delicious strawberry soup recipe!

You’ll love how easy this strawberry soup is to make, and it’s so tasty you’ll have trouble deciding between having it as an appetizer, snack or even dessert! And yes, I do occasionally have it for breakfast, as well 🙂 Originally shared April 2013, updated February 2017.

Strawberry Bisque Ingredients

2 cups Strawberries, frozen
3 tbsp. Sugar
1 cup Milk
2/3 cup Heavy cream
1/4 cup Sour Cream
Fresh mint – for flavoring and garnish
1/4 (ish) cup Fresh Strawberries, chopped – for garnish

Directions

In a blender, puree the strawberries, milk, heavy cream and sour cream until smooth. Stir in the sugar.
Refrigerate overnight (or about 8 hours). Add mint as a garnish (also adds a great flavor), and also some chopped fresh strawberries, if desired.

On the cruise, they first gave you a bowl that looked like this……

……and then poured the creamy soup over top. Great presentation!

Note: also try it with PEACH instead to change it up a bit!

The fruit soups were so delicious on the cruise, I often got them for dessert as well!!!

Slow Cooker Enchilada Soup

March 8, 2016 by Danielle

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCan #CollectiveBias

I love easy meals, don’t you? I especially love them when it’s cold or stormy outside, like it is this week in Texas. TONS of rain and thunderstorms! Nothing says ‘comfort food’ to me than a nice soup in a yummy bread bowl. To warm us up, why not a Slow Cooker Enchilada Soup?

While my hubby loves his food more on the spicy side, my kids tend to prefer it mild – this recipe is super easy to switch based on tastes. Just choose mild, medium, hot or even find a super hot if that’s your thing!

Grab all the needed ingredients quickly at Walmart, including some delicious bread bowls from their bakery. Don’t miss out on the perfect ConAgra products such as the Hunt’s diced tomatoes and Rosarita refried beans to make this simple recipe! They help save you time – so you can get other things done, or have more time to curl up in a fluffy blanket on a rainy day!

Ingredients

2-3 lbs. Chicken Breast, boneless, skinless – diced
Two 15.5 oz. cans Pinto or Black beans
1 small can Chopped Green Chiles
1 28 oz. can Enchilada Sauce
1 28 oz. can Hunt’s Diced Tomatoes
1 can Rosarita Refried Beans
12-24 oz. Frozen Whole Kernel Corn
12 oz. Chicken Broth
1 Garlic Clove, minced
Bread Bowls

Directions

Put all of the ingredients, EXCEPT the bread bowls and refried beans, into your large slow cooker. Cook on high for 4-6 hours or low for 6-8 hours (make sure chicken is cooked through).
Use a spatula to spread the refried beans inside the bread bowls, so it’s lining it. Scoop the soup into the bowl and enjoy!

Kitchen Hack!

Save yourself some time peeling large garlic cloves with this awesome kitchen hack – take a bulb of fresh garlic and break it up just a bit (like at the top pointy part). Place between two metal bowls and shake aggressively a minute. Your individual garlic pieces should be nice and divided from that annoying, flaky outside layer.

Check out these other great cold weather recipes here: Yes You Can Recipes!

Quick Lasagna Soup

February 25, 2016 by Angela Paris

This is Lasagna Soup, the ultimate comfort food – it’s rich and savory and filling, too. You may be surprised that this Lasagna Soup has neither ricotta cheese, nor lasagna noodles in it. My husband isn’t a big fan of ricotta cheese, so instead, I used Parmesan cheese and added a bit of heavy cream to achieve the flavor. The result is a rich and creamy dish very reminiscent of lasagna, but without all the work! As for the noodles, why bother breaking up a bunch of large lasagna noodles when you can use a box of bowties instead? Feel free to substitute whatever you have on hand. I have made it with orecchiette also, which was really good, too.

While I love using my slow cooker during the week, I find that making a soup over the stove on the weekend so relaxing. There’s something so homey and comforting about a pot of something simmering away on the stove. Oh, and if you liked the Garlic and Herb Italian Spice Mix recipe I shared recently, you can give it a try in this soup!

With lean ground beef and four cheese, thisLasagna Soup will be a huge hit

Print Recipe

Quick Lasagna Soup

Ingredients

1-1/2 tablespoons olive oil
1 large onion diced
2 large garlic cloves minced
1 lb lean ground beef
2 15oz cans tomato sauce
4 cups beef stock
2 tablespoons Garlic & Herb Italian Spice Mix
2 tablespoons tomato paste
1 lb bowtie pasta boiled and drained
1/2 cup heavy cream
1 cup Parmesan cheese plus more for garnish
Chopped fresh basil for garnish
salt and pepper to taste

Instructions

In a dutch oven, heat the olive oil. Sweat the onions until tender and translucent. Add the garlic and cook 2 minutes more.
Add the ground beef and brown. Season with 1 tablespoon of the Garlic and Herb Italian Spice Mix.
Stir in the beef stock, tomato sauce, remaining 1 tablespoon of spice mix, and tomato paste. Simmer covered for 10 minutes.
Add the cooked pasta, heavy cream, and Parmesean cheese. Stir to combine.
Garnish with a bit more cheese, if desired, and basil.

Lasagna can be fussy, and it takes forever to make. This quick lasagna soup is all the goodness of the original, with way less work and time. In fact, it’s a great recipe to whip up for unexpected company. It’s warm and inviting, and impressive but not fussy.

I just love that this quick soup can be ready in about 3o minutes. Of course, you can let it simmer as long as you like, but keep in mind though that the longer it cooks, the thicker it will be. In fact, leftovers often seem more like a pasta dish than soup, but the flavor is just as good!

If you love making your own soups at home, here are a couple more great recipes you may want to try:

Slow Cooker Potato Soup

Italian Sausage Soup

Easy Homemade Bread Bowls

April 18, 2015 by Danielle

My family absolutely loves serving up soups, stews and other delish recipes in bread bowls, especially when we can whip up our own in hardly any time at all! These Easy Homemade Bread Bowls are so simple to make, and taste amazing!

One thing I learned in my years shadowing my parents at their pizza store when I was little, was how to do dough balls perfectly with little effort. I thought I’d share that little tip with y’all!

Note: Makes 8-12 bread bowls

Ingredients

2 tbsp. Yeast (rapid rise)
2 tbsp. Sugar
3/4 tbsp. Salt
2 cups Hot Water
2 tbsp. Olive Oil
4-5 cups Flour
Cornmeal

Directions

In a mixer, add the yeast, sugar, salt, hot water and olive oil. Mix about 8 minutes. Gradually add in the flour until it’s not really sticky anymore. Cover the bowl with plastic wrap and allow it to double in size – takes about 30 minutes for me.
When ready, grease 2 baking sheets and sprinkle with cornmeal (prevents sticking or burning on the bottom of the bread bowls).
Like the movie shows above, form the dough into 8-12 tennis ball sized balls and place on the baking sheets NOT touching. Allow them to rise about 30 more minutes.
When ready, bake at 400 Degrees F for about 18 minutes, or until they’re golden brown.
To serve, slice off the tops, remove the insides, and serve with something delicious (or themselves!)

We’re love these bread bowls, and the kids are always asking if I’ll make some more! One of our boys can eat two or THREE in one meal…..yup, they’re just that delish!

Turkey Rice Soup

July 22, 2013 by Danielle

Turkey Rice Soup

Ingredients
1 can Turkey, pre-cooked, diced
4 cups Chicken Broth
1/4 tsp. Italian Seasoning, dried
1/4 tsp. Ground Black Pepper
1 can Carrots, diced, drained
1 cup Rice
1 can Diced Tomatoes, drained
2 tbsp. Basil, dried

Directions
Cook the Rice according to directions. Set aside.

In a large pot, mix the Chicken Broth and Seasonings and bring to a boil. Stir in the Carrots, Turkey, Tomatoes and Rice. Heat through, then serve warm-hot.

Mini Biscuit Pot Pies

May 11, 2013 by Danielle

I know I’m new to the wonderful Texas weather, but it does make me feel at home the way it keeps switching (I’m from northern Utah, and there it could go sunny t-shirt to snowing within 24 hours). Two days ago we were in 80 degree weather here, yesterday it was raining and we needed sweatshirts to go to the bus stop to pick up Failyn. At least that way we’re not doing much of heating or a/c, so saves on the bills!

These Mini Biscuit Pot Pies (aka: The Pot Pie Quickie) were just perfect for the cooler, rainy evening! Easy to make (I feel extra lazy when it’s like that outside, just want to curl up with my kiddos in some warm blankets), delicious and warm. I love how the crust is nice and flaky, and the filling so moist and perfect. You wouldn’t think they’d be so easy to make, but they definitely are! This is the only thing I’ve made this way so far, but many more filling varieties are to come, that’s for sure.

Mini Biscuit Pot Pies

Ingredients:
1 package Refrigerated buttermilk or country-style biscuits (like Pillsbury Grands rolls)
3/4 cup Milk
4 tsp. Flour
1/4 tsp. Black pepper
1 can (10.75 oz.) Condensed minestrone soup
2 cups Chicken or turkey, cooked and cubed
3 oz. package Cream cheese, cubed and softened

Directions:
Preheat oven to 375 degrees.

In a medium sauce pan, mix the milk, flour and pepper. Stir in the soup and cook over medium heat until thick and bubble, stirring often to prevent burning.

Add chicken and cream cheese. Heat through until cream cheese is melted.

Open the can of biscuits and separate them. Take each one and stretch it so it’s larger and more thin. Think of a pie crust.

In a sprayed muffin tin, line each cup with a stretched biscuit so it covers the entire inside of the cup, plus hangs over the sides.

Divide the soup mixture between the cups, filling them almost to the top. Fold the overhang of biscuit over the top, pinching as necessary to enclose the soup filling.

Bake for about 10-15 minutes, or until pies are golden brown.