Easy Tomato Bisque

1 Tbsp Butter
1/2 Cup Yellow Onion, Chopped
1/2 Cup Carrot, Chopped
2 to 3 Cloves Garlic, Minced
1 28oz can Tomatoes, chopped and peeled
2 Cups Chicken or Vegetable Stock (can also use broth)
1 Cup Half & Half
2 Tbsp Flour
2 Tbsp Butter
2 tsp Salt
1 Tbsp Dried Italian Herb Mix (Basil, Oregano, Parsley, Rosemary, etc.)
Pepper to taste

In a large soup pot, saute Onion, Garlic and Carrots in butter over medium-high heat until they are soft but not browned (about 10 minutes).

Meanwhile, in a separate sauce pan, melt butter over medium heat then add flour and stir. Allow this to cook for 2 minutes then add the Half & Half, stirring to combine. Mixture should be firm or at least pull away from the sides of the pan when done. Remove from heat and set aside.

Add the entire can of tomatoes (including juice) and stock to the soup pot. Reduce to medium heat and allow to cook for about 5 minutes. Using a hand blender, carefully mix all the ingredients until they are smooth and well combined. Now add the roux (flour, butter and cream mixture) to the soup and stir to combine. If the roux does not dissolve into the soup evenly, use the hand blender.

Sprinkle with salt, pepper and herb mix and allow to cook for another 5 minutes.

Optional: top with croutons, parmesan cheese or asiago cheese.

Makes about 4 servings.

Baked Potato Soup

5 POINTS® per serving
Makes 6 Servings
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Moderate

1 bulb garlic clove(s), large, 1/4-inch-slice cut off top
3 pound potato(es), rinsed, pierced with a fork (about 6 large)
6 slices uncooked turkey bacon
4 cup reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced

Preheat oven to 400ºF. Drizzle garlic with olive oil and wrap entire bulb tightly in foil; place garlic and potatoes in oven. Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.

Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.

Unwrap garlic and squeeze pulp from bulb into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.

Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 Tbsp of sour cream, 1 Tbsp of cheese, 1 rounded Tbsp of bacon and 1 Tbsp of scallions. Grind fresh pepper over top if desired.

New England Clam Chowder

Makes 6 servings

2 strips uncooked bacon, cut into bite-size pieces (optional)
½ Cup onion, diced (red or yellow onion)
2 to 4 cloves garlic, fresh, minced

1/2 Cup carrots, finely chopped (optional)
1/2 Cup celery, diced
1-2 Cups potatoes, diced (about 1 large russet, can use red or gold/yukon potatoes too)
2 Cans minced clams
½ Cup butter (yes, real salted butter - not the fake stuff)
½ Cup flour
1 pint Half and Half (about 2 cups) - can use fat-free if you want
2 tsp salt

2 bay leaves (if you don't have them, OK, but trust me, you will want them)
2 Tbsp Red Wine vinegar
1 tsp Salt, or more to taste
Fresh ground pepper to taste
water or stock (Vegetable or Chicken)

In a large soup pot, cook the bacon until just browned. Then add bay leaf, salt, pepper, onion, garlic, potatoes, carrots and celery and fill pot with just enough water or stock to cover everything Allow to boil until veggies are barely tender (5 to 10 minutes approximately - you won't want to over cook them here unless you really like soggy mushy veggies in your soups).

While the veggies are boiling, it's time to make the Roux. In a medium sauce pan, melt butter over medium heat then add the flour. Stir to combine thoroughly and let cook for a minute once combined (this will cut out the "flour" taste in the roux). Now add the half&half and stir until completely dissolved and mixture has thickened enough to pull away from the sides of the sauce pan.

Add red wine vinegar, clams and clam juice to vegetables, let cook for a few minutes. Remove Bay Leaf and discard. Add the roux and stir so that it is completely dissolved into the water. Note: It will take longer to dissolve when using fat-free half and half. If the soup is too thick for your liking, you can always add more water or stock.

Allow to cook for a few minutes on low heat before serving.