{Eddie Martini’s} burgundy onion soup


You will need:

  • 2 large yellow onions, sliced in long half circles
  • 1 stick of butter
  • 1/4 cup tomato paste
  • 3 cups burgundy cooking wine
  • 1 quart chicken stock
  • 1/2 teaspoon black pepper
  • salt to taste
  • 6 pieces thinly sliced french bread
  • 1 1/2 cups shredded Gruyere cheese

In a heavy saucepan over medium heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 15 minutes.

Add stock and pepper and simmer 20 minutes, add salt. Preheat broiler  Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread and then cover with cheese. Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golden brown. Serve warm.


Tomato basil soup

You will need:

  • 1 14oz can of Muir Glen tomato sauce
  • 1 15oz can of Muir Glen fire roasted tomatoes
  • 1 onion diced (locally grown)
  • 1 cup vegetable broth (Rapunzel Vegetable Bouillon cubes mixed with boiling water)
  • 2 large cloves of garlic, minced (locally grown)
  • 3 stalks of Earthbound Farm celery, diced
  • 2 cups Earthbound Farm baby carrots, chopped
  • 8oz Organic Valley cream cheese
  • 4 tablespoons olive oil
  • 1 tsp salt
  • 2 tsp sugar
  • 3 tablespoons freeze dried basil (or fresh)
  • freshly ground black pepper to taste
 I chose to make mine completely organic so I listed the brands I used in case you are searching for one of these ingredients.
Saute chopped onions, celery and carrots in olive oil until tender. Once tender, add garlic and saute for a minute to bring out the flavor. Next add the tomatoes, tomato sauce, cream cheese and broth. Let this simmer for 30 minutes to let all the flavors come out. At this point taste it and add salt and pepper if needed. Add the sugar and basil next. Transfer the mixture into your food processor or blender. (If you are using your blender make sure not to leave the top on all the way because the hot soup will shatter it)! Blend together until smooth. Serve warm with mozzarella balls and additional basil for garnish.
This recipe was amazing! I tripled it and now we have two more meals for the winter. My whole family loved this soup! Thank you Peas and Crayons for this one!

Breaded mozzarella balls

Stumbled upon this recipe over on Peas and Crayons and had to try it. My mozzarella balls didn’t really look like balls (it’s ok, you can laugh, I won’t judge you) but they tasted amazing! Maybe they just weren’t frozen enough? So I know my balls look really sad but they tasted so good, I am going to give them another go! I will let you know how it goes the second time around, in the meantime any suggestions of what I did wrong?

You will need:

  • fresh mozzarella cheese
  • 1 egg white, whisked
  • 1/4 cup of flour
  • 1/4 cup seasoned bread crumbs (Gia Russa Italian bread crumbs are a good choice)

Roll the mozzarella into balls and freeze over night. I did this step by covering each ball  with tinfoil and then putting them all in a freezer bag.

Make a three bowl dipping station. The first bowl put the flour, second bowl the egg white, and the third bowl the bread crumbs. Dip each ball of frozen mozzarella into all three (flour, egg, then crumbs) and place on a baking sheet covered with tinfoil. Bake at 425° for 10-12 minutes. Serves well with tomato basil soup.


Crock pot loaded baked potato soup


  • 5 lbs russet potatoes, diced, NOT peeled
  • 5 tablespoons TS garlic garlic
  • 1 large yellow onion, chopped
  • 64 ounces chicken broth or stock
  • 16 ounces cream cheese
  • bacon, sour cream, chives or shredded cheese for garnish
  1. Combine potatoes, garlic garlic, onions and chicken broth in your crock pot.
  2. Cook on low for 8 hours, or on high for 5 hours.
  3. Purée soup in food processor with cream cheese.
  4. Serve warm topped with bacon, sour cream, shredded cheese & chives.
This makes A LOT of soup. You may want to half it and you would still have plenty for 6 people. Also make sure to use a large crock pot if you are going to make the full recipe.


FINALLY a loaded baked potato soup recipe with NO heavy cream (except the cream cheese, but I used organic so I like to think that is a little better? no?) and even better, you can make in in the crock pot! I have to say this is the best recipe I have tried for loaded baked potato soup, and I have tried many. This recipe made enough for my family of 5 and two freezer meals for later. Keep in mind this makes a lot of soup! My advice is to half the recipe and you will still have plenty for 6 people.

Don’t forget all your favorite baked potato toppings that make this soup divine.

loadedbakedpotatosoup (1)

loadedbakedpotatosoup (2)


Cheesy beer bread & bountiful beer cheese soup


You will need:

Mix all ingredients together, cook on low/medium heat for about ago hour. Serve with cheesy beer bread.


You will need:

Stir bread mix with beer as indicated on the package. Add half of the cheese. Pour into bread pan. top with remaining cheese, & bake according to box.

EASY EASY EASY! A very simple recipe for anyone who loves cheese & beer :)