Soups by Paula Roten

My mother has been sick since the beginning of the year, and my sister and I have taken turns staying with her and cooking for her. We have found that she really prefers soups. Because it's bitter cold (for our area anyway!) or because they're easier to eat? I don't know, but we felt a need to make her something nutritious and flavorful. The following soups are great for the sick, but they're delicious, quick, and easy for a family too. Serve alone or with crusty bread or your favorite sandwich.

Cream Corn Soup
1 can cream style corn
1 cup milk
1 cup light cream
2 chicken bouillon cubes or 2 tsp. chicken stock base
1/2 tsp. ginger
salt and pepper, to taste
1/2 stick butter

Blend corn in blender. Combine with milk, cream, and bouillon cubes. Add ginger, salt, and pepper. Pour into saucepan, bring to a boil, stirring constantly. Add butter. Remove from heat and garnish with parsley or paprika. 

Creamed Squash Soup
2 lbs. yellow squash
1 medium onion, chopped
2 (8 oz.) cans chicken broth
1 (8 oz.) pkg. cream cheese, softened
1 T. ginger
salt and white pepper, to taste

Slice squash and onion into medium thickness. Add to large soup pot and pour in chicken broth. Cook just until squash is fork tender. Add cream cheese and let it soften in hot soup mix. Add ginger, and puree mixture. Add salt and pepper to taste and more ginger if needed. Serves 6-8.

Tomato Soup I (adapted from allrecipes)
1 (29 oz.) can diced tomatoes with onion, garlic, and basil
1 can chicken broth
2 T. margarine
1 T. white sugar
1 T. chopped onion
1/4 tsp. baking soda
1 - 1.5 cups heavy whipping cream

1. In a large pot mix tomatoes, chicken broth, butter, sugar, onion, and baking soda. Simmer for 30 minutes to 1 hour, until reduced and thickened. Blend with an immersion or regular blender.
2. Heat cream in the microwave until hot, beginning with only 1 cup. Stir once or twice. Once heated through, slowly add to tomato mixture, stirring well. (I prefer only 1 cup cream, but the online recipe actually calls for 2.)