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2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
2 cups reduced-sodium canned chicken broth
1 tablespoon tomato paste
1 tablespoon fresh basil or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk
Salt and pepper

In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.

In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

1/2 medium onion, thinly sliced
1 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
6 cups homemade or low-sodium canned chicken broth
1/2 cup water
4 teaspoons salt and freshly ground black pepper
1/3 pound egg noodles (preferably wide ones)
1-1/4 cups shredded cooked chicken (meat from about one breast)
1 tablespoon flat-leaf parsley leaves
1 tablespoon fresh dill fronds
 

Put the onion, carrots, celery, thyme, parsley, chicken broth and water in a medium pot. Season with the salt and pepper to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning if necessary with salt and pepper. Serve garnished with parsley and dill leaves.

1/4 cup extra-virgin olive oil
3 tablespoons minced pancetta (about 1 ounce)
1 medium Spanish onion, chopped
3 medium carrots, chopped
2 celery stalks (with leaves), chopped
5 cloves garlic, chopped
1/2 medium zucchini, chopped
1/4 head Savoy cabbage (about 9 ounces), cored and shredded
7 drained whole, peeled, canned tomatoes, roughly chopped
9 cups chicken broth, homemade or low-sodium canned
1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti
1 can cannellini beans (about 16 ounces), with liquid
2 tablespoons finely chopped flat-leaf parsley
3 tablespoon minced fresh marjoram
1/2 cup freshly grated Parmesan, plus more
Kosher salt and freshly ground black pepper
 

Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until the vegetables are somewhat soft, about 15 minutes. Add the zucchini and cook, covered, stirring occasionally, for 3 minutes. Add the cabbage and cook, uncovered, stirring, until wilted, about 3 minutes more.

Stir in the tomatoes and broth and bring to a boil. Stir in the pasta, lower to a simmer, and cook until the pasta is tender, about 10 minutes.

In a small bowl, mash half of the beans with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes.

Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper to taste. Divide among warm soup bowls and sprinkle with Parmesan. Serve immediately with more cheese for passing at the table.

Copyright 2001 Television Food Network, G.P. All rights reserved.

3 ounces salt pork, finely diced
1 1/2 cups small diced yellow onion
6 cups small diced baking potatoes, like russets
2 cups milk
1 (6.5 ounce) can clams, drained, juice reserved
12 Little Neck clams
Kosher salt and freshly ground pepper
Chopped fresh parsley, for garnish
Sour cream, for garnish
Grape tomatoes, halved, for garnish

In a heavy-bottomed saucepot, render the salt pork until just crisp. Remove and discard. Sweat the onion in the pork fat until tender. Add the potatoes and cover with milk. Bring to a boil and let simmer until potatoes are soft. Season with salt and pepper.

In a separate pot, fitted with a steamer basket, bring the reserved clam juice to a boil. Add clams and cover. Steam for three minutes until all clams are open. Remove the clams as they open and transfer to a bowl. Add the steaming juices to the pot with the chowder. Using a stick blender puree to desired consistency. Adjust seasonings.

Finely chop the drained canned clams. Fold into the chowder. Serve with steamed clams, parsley, sour cream and grape tomatoes, as garnish.

2 cups canned, peeled tomatoes, with juice
2/3 cup tomato paste
2 teaspoon garlic
2 teaspoon serrano chile, finely chopped (or red pepper flakes)
2/3 teaspoon fresh oregano
2/3 teaspoon cumin
2/3 teaspoon kosher salt, plus 2 teaspoons
3 cups chicken broth
3 cups beef broth
2 cups diced potatoes
3/4 cup diced carrots
1/2 cup diced onion
1 bunch or 2 cups bok choy, chopped
1/2 cup diced celery
1/2 cup green beans
1/2 cup diced okra
1/2 teaspoon freshly cracked black pepper
1/4 cup lime juice, or balsamic vinegar

Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.

In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

3 tablespoons bacon drippings (4 bacon strips)
6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup burgundy wine
2 teaspoons dried oregano
3 quarts chicken broth
Salt and freshly ground black pepper, to taste
Sliced baquette, toasted and seasoned
Swiss cheese, grated
Flat-leaf parsley, chopped, for garnish

In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown.

Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.