Tag Archives: soup



Anyone else still have tomatoes coming out of their ears?


My version of gazpacho is easy, delicious, and great for you.  I make it early in the week and then it is perfect to have for lunch or a light dinner.

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I just chunk up all of the veggies and bread, plop them in a blender, and then run the whole thing thru a food mill to get out the tomato skins, cucumber seeds, and anything else that would make it now smooth.


I also like to chopped up some extra cucumber and red bell pepper into a small dice to give the soup a little heft.

But that is totally optional.  The gazpacho of just a good without it.


Prep time
Total time
Serves: 4
  • 8-10 medium tomatoes
  • 1 large cucumber, peeled
  • 1 large red bell pepper
  • 3 cups cubed french bread
  • 1½ cups water
  • ½ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  1. Cut the tomato, cucumber, and red bell pepper into chunks.  Place all ingredient into a blender (you might need to do this in batches).
  2. Blend until smooth.
  3. Pour the soup thru a food mill to strain out all of the tomato skins.
  4. Refrigerate until ready to eat.
  5. Eat!

You can also cut up some additional cucumbers and red bell pepper to add to the soup right before eating.

To change it up a little bit add in a clove or two of garlic.


{Slow Cooker} Potato Broccoli Cheese Soup

Is your life as crazy as mine?  I bet it is.  Between being a single mom to three munchkins, trying to start a new business, baseball, softball, gymnastics, girl scouts, church, yada, yada, yada…..Sound familiar???

We are all super busy and that’s why we all love slow cooker recipes!

My three kids loved this, even my four year old who only eats maple cream of wheat, jelly sandwiches, and chocolate milk.

First things first!  Haul out that slow cooker and plug it in!


Then peel the potatoes and chunk them up.  Add in the broccoli, milk (I used unsweetened almond milk), veggie stock, some salt.  Set it and forget it. Give it  stir every once in a while if you are home, if you are not home don’t give it stir.  Either way it will be fine.


When the vegetables are tender, place everything in the blender and give it whirl.

(Side note: If you use almond milk like I did the soup might look curdled, but just blend it up and it will turn out great! If you used regular milk, forget I said anything.)

Pour the soup back into the crock pot.


Chop up some broccoli pretty fine and add it to the soup.


Next up grated cheddar cheese!!! Yum.

Give the soup another 15 minutes or so to melt the cheese and soften the chopped broccoli a little bit.



5.0 from 1 reviews
{Slow Cooker} Potato Broccoli Cheese Soup
Prep time
Cook time
Total time
{Slow Cooker} Potato Broccoli Cheese Soup
Serves: 4
  • 2 pounds yukon gold potatoes
  • ¾ pound broccoli
  • 1 leek, sliced lengthwise and chopped
  • 2 cans vegetable stock
  • 2 cups of milk (almond, soy, cow)
  • 8 oz cheddar cheese, shredded
  • salt and pepper
  1. Peel and chop the potatoes, add to the slow cooker.  Chop the broccoli and add to the slow cooker, reserving about ⅓ of it. Add the vegetable stock, milk, and some salt.  Cook on low for 8-9 hours, or on high 4-6 hours.
  2. Once vegetables are tender, place everything in a blender and blend it up.
  3. Pour back into slow cooker.  Chop remaining broccoli very small and add to the soup.  Stir in the grated cheese. Let cook for 15 more minutes to melt the cheese and soften the chopped broccoli.
  4. Eat!

Calories per serving: 470 (but you could easily cut the cheese in half without sacrificing much flavor and save 115 calories per serving)


Potato Soup

When I was growing up my friend Kristi’s mom made the best potato soup ever! (Hi Sheryl!!!)


I had a hunkering for this soup the other day and she was kind enough to share the recipe with me and in turn allow me to share it with all of you!

Although Kristi now lives on the other side of the country, when I eat this soup I am transported back to high school and hanging out in her kitchen with her family.


Enough down memory lane!  Back to the soup!  It is perfect for a winter day.  The creamy potatoes make it very filling, and it is lighter than most potato soups out there as it uses evaporated milk instead of cream.  Top it with some cheese, green onions, and bacon and you will be coming back for more!

I guarantee it!

Potato Soup
Prep time
Cook time
Total time
Potato Soup
Serves: 6-8
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 russet potatoes, peeled and chopped
  • 2 cans chicken or vegetable stock
  • 2 cups water
  • 1 teaspoon dried thyme
  • 2 green onions, sliced
  • 1 cup shredded carrots
  • 3 tablespoons flour
  • 1 can evaporated milk
  • salt and pepper to taste
  1. In a large soup pot, melt the butter over medium high heat.  Cook the onion and celery until soft.
  2. Add in the potatoes, stock, and water.  Cook until the potatoes are soft. Once the potatoes are soft, mash them up in the pot with a potato masher.  There should be no more big chunks.
  3. Add in the green onions, carrots, and thyme and cook for 5 minutes.
  4. Mix the flour with ½ cup of water and add to the soup all at once.  Continue cooking the soup until thickened.  Add in the evaporated milk.
  5. If desired top each serving with shredded cheese, sliced green onion, and crumbled bacon.
  6. Eat!.


Vegetarian Chili

So I don’t eat meat.  I’m a what you call pescatarian.  Basically I’m a vegetarian that eats fish. You will see meat dishes crop up on With Love from the Vine from time to time, because I am the only vegetarian in my family so I do cook for meat for them.  This chili is so thick and filling you will never miss the meat. I have a top secret ingredient that accomplishes this!


Start by cooking up some red and green bell peppers, red onion, garlic, and jalapeno.

Continue reading


Autumn Squash Soup

Have you guys tried the Autumn Squash Soup at Panera Bread?  It is soooo good.

I can’t afford to eat there every day so I knew I would have to come up with my own recipe.


Start by chopping up a small yellow onion,


and cooking it in some extra virgin olive oil in a big soup pot.

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Then to deal with the butternut squash.  I like to chop off the top and bottom, and then cut it in half to make it more manageable.

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Then take your knife and cut all of the skin off.  The cut your peeled halves in half (does that make sense?), scoop out the seeds, and cut into one inch cubes.


Add the cubed squash to the onions.


Then add in some sliced carrots.

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Stir in your apple juice and chicken stock, and cook until very tender over medium low heat. About 45 minutes. It will depend on how small you cut your squash.

Once its very tender blend until smooth. Then stir in one can of pumpkin puree.


Then add the curry powder, cinnamon, and honey.


Stir in your cream and the juice of half a lemon.  Taste and season with salt and pepper.


Garnish with pumpkin seeds and serve with a big chunk of crusty bread.


5.0 from 1 reviews
Autumn Squash Soup
Prep time
Cook time
Total time
Autumn Squash Soup
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 3 lb butternut squash, peeled and cubed
  • 2 carrots
  • 1 can chicken stock
  • 1 cup apple juice
  • 1 can pumpkin puree
  • 1 teaspoon curry
  • ¼ teaspoon cinnamon
  • 2 teaspoons honey
  • juice of half a lemon
  • ¼ cup cream
  • pumpkin seeds for garnish
  1. Cook onion over medium heat in extra virgin olive oil in a big soup pot until tender.
  2. Add in butternut squash, carrots, apple juice, and stock. Cook until tender.
  3. Blend with an immersion blend until very smooth.
  4. Stir in canned pumpkin puree, curry, cinnamon, and honey. Heat thru.
  5. Add the cream and lemon juice. Check for seasoning and add salt if needed.
  6. Ladle into bowls and garnish with pumpkin seeds.
  7. Eat!