Gnocchi, Sausage, and Spinach Soup

Gnocchi, Sausage, and Spinach Soup

Serves 4-5.

Delicious.  I will make this again and again!
Source: Cinnamon-Spice and Everything Nice

1 yellow onion, diced

1 roasted red pepper, diced

olive oil, for sauteing

sea or Kosher salt and fresh black pepper

1 pound Italian sausage, ground or removed from casings, hot or sweet

4 cloves garlic, minced

1 teaspoon dried basil, crushed between fingers

32 ounces low-sodium chicken broth

1 pound potato gnocchi

2 cups fresh baby spinach leaves, rough chopped

3/4 cup half & half or heavy cream (light is ok)

1 heaping tablespoon fresh basil, chopped

fresh grated Parmesan cheese, for serving

In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.

 

Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.

 

Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

Winter Squash Soup

Winter Squash Soup

Serves 8.

I didn't make the croutons for the soup shown above (we enjoyed a friend's homemade bread instead), but have had them before and they are fantastic!
Source: Bon Appetit, December 1996

Soup:
1/4 c. butter
1 large onion, finely chopped
4 large garlic cloves, chopped
(3) 14-1/2 oz. cans chicken broth
4 cups 1" pieces peeled butternut squash (approx. 1-1/2 lbs. or 1 large)
4 cups 1" pieces peeled acorn squash (approx. 1-1/2 lbs. or 1 large)
1-1/4 t. minced fresh thyme
1-1/4 t. minced fresh sage
1/4 c. whipping cream
2 t. sugar

Croutons:
1/4 stick butter
(24) 1/2" thick baguette bread slices
1 cup grated Gruyere cheese
1 t. minced fresh thyme
1 t. minced fresh sage

Soup:
Melt butter in large pot over medium heat.  Add onions and garlic and saute until tender, about 10 minutes.  Add broth, all squash and herbs and bring to a boil.  Reduce heat, cover and simmer until squash is tender, about 20 minutes.  Working in batches, puree soup in blender (or use an immersion blender).  Return soup to the same pot (if pureed in blender).  Stir in cream, sugar; bring to a simmer.  Season with salt and pepper.  Can be made 1 day ahead.  Chill.  Rewarm over heat.

Croutons:
Preheat broiler.  Butter 1 side of each bread slice.  Arrange bread, butter side up, on baking sheet.  Broil until golden, about 1 minute.  Turn over.  Sprinkle cheese, sage, and thyme overtop; sprinkle with salt and pepper.  Ladle soup into bowls.  Top each with croutons and serve.

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Copy-Cat Panera Cream of Chicken and Wild Rice Soup

Serves 8.

Super creamy.  Super delicious.  This soup really does taste a lot like Panera's.  It's fantastic!
Source: Food

6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half) -- I reduced this to 2 cups

Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 10 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 10 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.

Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.

Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

Creamy Chicken and Wild Rice Soup #1

Creamy Chicken and Wild Rice Soup #1

Serves 6-8.

A wonderfully tasty soup made easier with the crock pot!
Adapted from: This Gal Cooks

2 boneless skinless chicken breasts
4 cups of chicken broth
1 cup of Wild Rice Blend
1 cup sliced carrots
1 cup diced celery
1 t. dried oregano
1 t. dried rosemary
1 t. dried thyme
1 packet Ranch dressing mix
1/2 cup white wine
1 cup water

For the cream base:
2 T. butter
2 T. cornstarch
1 cup milk
1/2 cup heavy cream

Place everything but the cream base ingredients into the crockpot.  Cook on low for 7-8 hours.
Shred chicken.

In a saucepan, melt the butter and then whisk in the cornstarch.  Add the milk and heavy cream and bring to a simmer, whisking occasionally.

Add the milk mixture to the soup and mix well.  Serve.

Spicy Chicken Soup with Wild Rice

Spicy Chicken Soup with Wild Rice

Serves 4-6.

The original name of this recipe is Chicken and Wild Rice soup, but the soup it made was a far cry from what I was envisioning.  The amount of rice was far too small to be considered a main part of the title.  I need to keep seeking for the soup I'm looking for, but this was still a good soup for a cool day.  And since it's a crock pot recipe, it simmers all day while I'm out and about doing other things.  It packs some heat, so hopefully you like spicy soups!
Adapted from: The Other Side of Fifty

1 TBSP olive oil
1 red bell pepper, seeded and diced
1 onion, diced
1-3 jalapeno peppers, seeded and diced 
kosher salt and pepper
2 cloves of garlic, minced
1 1/2 tsp cumin
1 tsp oregano
1 1/2 lbs of boneless, skinless chicken
1 (8 oz) can green enchilada sauce
1 (4 oz) can of diced green chiles
1/3 cup wild rice 
4 cups chicken stock 
1 TBSP cornstarch
2 TBSP milk or water

Heat olive oil in a large skillet. Add the bell pepper, onion, jalapeno peppers and season with salt and pepper. Saute for 6-7 minutes then add the garlic, cumin and oregano. Saute for another minute or two.

Pour skillet contents into crockpot and add the remaining ingredients, except for the cornstarch and milk/water. Cook on low for 5-7 hours. Shred chicken with two forks. Mix cornstarch into cold milk/water and add to crockpot. Return setting to high and cook for another 30 minutes or until thick and bubbly.

Chicken Noodle Soup

Chicken Noodle Soup

Serves 6.

I increased the amount of veggies and broth in this fantastic soup.  It's such a simple recipe, and such a classic dish, I'm disappointed in myself that I haven't been making this for years already.  This winter, though?  We will eat it.  A lot.
Adapted from: Iowa Girl Eats

1 Tablespoon butter2 teaspoons olive oil1/2 onion, finely chopped2 large carrots (or about 20 mini carrots), thinly sliced2 ribs celery, choppedsalt & pepper2 garlic cloves, minced2 chicken breasts, shredded or cubed64 oz chicken broth* (buy an extra can if you plan to make-ahead; see note)8 oz frozen egg noodles

Melt butter and olive oil in a large soup pot over medium heat. Add onions, carrot, celery, salt & pepper, and saute for 8-10 minutes or until soft. If you feel like you need to add more oil, add a splash of chicken broth instead and cover the pot with a lid so veggies can steam.

Add in minced garlic and saute for 1 minute, stirring constantly.

Add chicken and chicken broth, turn the heat up to high and bring the soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve with a good hunk of bread and enjoy!

*If pre-making, let cool then refrigerate. You will need to add in an additional can of chicken broth when re-heating as the egg noodles will have soaked up some broth.

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup

Serves 4.

The focus seems to lie in the apple flavor, so don't be afraid of the butternut squash. At the same time, don't be expecting a strong butternut squash flavor, which I was, because you won't find it. This is a very light soup, and would be the perfect start to a autumn dinner party. Just be sure to offer something filling as an entree, especially if there are men in attendance!

Source: Cooking Thin with Chef Kathleen cookbook

2 lbs. butternut squash (1 medium)

2 apples, such as Granny Smith, Northern Spy, or Rome Beauty

1 t. olive oil

Salt and pepper, to taste

4-6 cloves garlic, peeled and cut in half lengthwise

2 sprigs thyme

4 c. chicken stock

Preheat oven to 375 degrees. Cut squash in half lengthwise. Remove seeds. Peel, core, and cut apples into quarters. Brush cut surfaces of squash and apples with olive oil. Season with salt and pepper. Set apples aside.

Place squash on a cookie sheet, cut side down. Lift squash and tuck half of garlic and 1 spring thyme into cavity of each half. Bake 15 minutes.

Place apples on cookie sheet with squash and continue baking until squash and apples are completely soft and tender, 15-20 minutes more.

When squash is just cool enough to handle, scrape meat from skin and place in a medium pot along with apples and cooked garlic; discard thyme sprigs. Mash with a potato masher, or, if a smoother texture is desired, pass through a rice or food mill.

A Note From The Little Lady: I used an immersion blender to get my soup to the desired consistency.

Chicken Enchilada Soup

Chicken Enchilada Soup

Serves 8-10.

It's soup season, my friends.  I made this on the stovetop and then transferred to the crock pot for continued simmering and for easy serving with guests.  It was great!
Source: Homemade by Holman blog

3 cups chicken stock
2 skinless, chicken breasts (I used 1.3 lbs total between the two)
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled
8 oz pepperjack cheese, divided
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken, shred into bite-size pieces and set aside.

*** (see below for crock pot instructions) Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot. Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

***To cook in a crockpot, add all ingredients (including the chicken stock you used to cook the chicken, but besides the cooked chicken itself and cheese) to the crock pot and cook on low; the longer the better, but at least 3 hours. Add chicken and cheese about 30 minutes before serving.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

Brown Bean Chowder

Brown Bean Chowder

Serves 3.

Very similar to chili, but with fewer beans and no chunky tomatoes. Like chili, top with sour cream and shredded cheddar.

Adapted from: AllRecipes.com

1 lb. ground beef

1 t. minced garlic

1 small onion, chopped

1 T. chili powder

1 t. salt

1/2 t. pepper

1-1/2 c. tomato puree

1/2 c. vegetable broth

1 can pinto beans, drained and rinsed

Brown ground beef in a saucepan. When about halfway cooked through, drain any excess fat and add chopped onion and minced garlic. Continue cooking until ground beef is fully cooked and onions are tender and garlic is fragrant.

Add chili powder, salt, and pepper; mix to combine. Add tomato puree and vegetable broth; stir. Add pinto beans; stir.

Bring to a low boil, then reduce to a simmer. The longer the soup simmers, the more the flavors will combine.

Cheeseburger Soup: Revisited

Cheeseburger Soup: Revisited

Serves 6-8.

I made this a while back, but at the time, felt it was lacking something. Well, I've figured it out and now I think it's fantastic! Bacon, bacon, bacon!
Here's the original recipe, but look below for the new and updated version.

1/2 lb. ground beef
3/4 c. chopped onion
1 t. dried basil
1 t. dried parsley
3 T. butter
3 c. chicken broth
4 c. peeled, cubed potatoes
1/4 c. all-purpose flour
2 c. shredded (or cubed) cheddar cheese
1-1/2 c. milk
1/4 c. sour cream
7 strips bacon, chopped

In a large pot, cook bacon over medium-high heat until just beginning to crisp. Remove bacon from pot, but leave bacon drippings. Add ground beef and onion to pot and cook until beef is cooked through and onions are tender and fragrant. Stir in basil and parsley. Add broth and potatoes. Bring to boil, and then simmer until potatoes are tender, about 10-12 minutes.

Melt the butter in a separate bowl and stir in flour. Add the milk, stirring until smooth.

Gradually add milk mixture to soup pot, stirring constantly. Bring to a boil and reduce heat to a simmer. Stir in cheese and bacon. When cheese is melted, stir in sour cream. Heat through, but do not boil

Black Bean & Turkey Chili

Black Bean & Turkey Chili

Serves 3.

Yum! So good! It's thick and hearty -- you've never guess it was a "healthy" meal. Serve with Tostitos Scoops if you want.

Adapted from: Prevention RD, originally from The Art of Living

2 t. olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

2 garlic cloves, minced

1/2 lb. ground turkey

1 (15-oz.) can black beans, drained

1 (14-oz.) can low-sodium diced tomatoes, with juice

1 small can tomato sauce

3 T. chili powder

1 T. ground cumin

1 t. dried oregano

Shredded cheddar and sour cream for serving

Heat oil in a nonstick saucepan over medium-high heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally, until softened; about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon, until no longer pink.

Stir in beans, chili powder, and cumin; stir to combine. Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, covered, for about 20-30 minutes.

Serve with shredded cheddar and sour cream, if desired.

Chicken Chili

Chicken Chili

Serves 4-6.

This chili isn't substituting chicken for beef in an attempt to be healthier. It's just trying to be different... but still just as good. I took a large pot of it on a weekend getaway with friends and everyone gave it two thumbs up. The chicken thighs are hearty and stand their ground against meat chili out there. Don't hesitate to give this a try. It involves more steps but is fairly easy. And the fact that you cook and puree the tomatoes yourself means you're avoiding all the sodium from canned tomatoes.

Slightly adapted from: Martha Stewart Living Magazine

10 plum tomatoes, halved lengthwise

1 jalapeno chile, halved and seeded (leave seeds for extra hot chili)

1 white onion, peeled and halved

4 garlic cloves, peeled

2 T. extra-virgin olive oil

2 lbs. boneless skinless chicken thighs, cut into 1/2-inch cubes

1/4 c. chili powder

Salt

1-3/4 c. homemade or store-bought low-sodium chicken stock

1 can (15 oz.) kidney beans, drained

Preheat broiler, with rack 3" from heat source. Arrange tomatoes, jalapeno, onion, and garlic, cut sides down, on a rimmed baking sheet. Broil under starting to char, about 5 minutes.

Pulse tomatoes and jalapeno in a blender or food processor until chunky. Chop onion and mince garlic.

Heat a large heavy skillet over medium-high heat. Add oil. Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5-6 minutes; transfer to a plate.

Reduce heat to medium. Add onion and garlic to skillet. Cook until soft and golden, about 8 minutes. Add chili powder and 2 t. salt. Cook, stirring, for 1 minute. Stir in chipotles, and add chicken. Raise heat to high. Add tomato mixture. Cook, scraping up browned bits, until fully incorporated, 3-5 minutes.

Stir in stock; simmer for 20 minutes. Add beans; simmer 10 minutes. Serve with desired toppings, such as sour cream, shredded cheddar, crumbled bacon, chopped green onion, and cornbread croutons.

A Note From The Little Lady: I increased the size of the recipe and when I did, made my second can of beans black instead of kidney. If you have preferences when it comes to beans, don't hesitate to use what you like!

Zuppa Toscana

Zuppa Toscana

Serves 6.

This was fantastic! A great recipe, especially for a chilly fall day. Serves well with a simple salad and crusty bread.
Source: AllRecipes.com

1 lb. bulk mild Italian sausage
1-1/4 t. crushed red pepper flakes
4 slices bacon, cut into 1/2" pieces
1 large onion, diced
1 T. minced garlic
5 (13.75 oz.) cans chicken broth
6 potatoes, thinly sliced
1 c. heavy cream
1/4 bunch fresh spinach, stems removed (see note)

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until browned, crumbly, and no longer pink, 10-15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in thebottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and cooked sausage; heat through. Mix the spinach into the soup just before serving, allowing it to wilt/cook slightly.

A Note From The Little Lady: I have no idea what the original recipe-poster meant when he/she wrote "1/4 bunch fresh spinach," as I have never bought spinach in bunches. I would recommend using about 3 c. fresh spinach. If you are familiar with what 1/4 bunch would translate to, please let me know!

Chicken Corn Chowder

Chicken Corn Chowder

Serves 2 as entree; 3 as side

A tasty soup for the end of summer, beginning of fall. Use up the last of the corn crop and snuggle into autumn.

Adapted From: Better Homes and Gardens New Cookbook Limited Edition

3 ears of fresh corn or 1-1/2 cups frozen whole kernel corn

1/4 c. chopped onion (1/2 medium)

1/4 c. chopped green sweet pepper

1-1/2 t. cooking oil

1/2 can (7 oz.) chicken broth

1/2 c. cubed potato

2 t. all-purpose flour

1/8 t. salt

1/8 t. black pepper

3/4 c. milk

2 slices bacon, crisp-cooked, drained, and crumbled

1 chicken breast, cooked and shredded (about 2 c.)

1 T. fresh parlsey (optional)

If using fresh corn, use a sharp knife to cut the kernels off the cobs; you should have about 1-1/2 cups of corn. Set corn aside.

In a large saucepan, cook onion and sweet pepper in hot oil until the onion is tender but not brown. Stir in chicken broth and corn. Cook, covered, about 10 minutes or until corn is tender, stirring occasionally.

In a small bowl, combine flour, salt, and pepper. Stir milk into flour mixture; add to corn mixture in saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in chicken and crumbled bacon. Heat until warmed through.

Cheeseburger Soup with Garlic Toast

Cheeseburger Soup

Serves 6-8.

It's like a cheeseburger, but with potatoes instead of a bun. The Mr. claims this didn't "have enough flavor," but I thought it was good. Since I have two more containers in the freezer (sigh..) I guess next time I serve it to him I'll try to spice it up with a few drops of hot sauce. The garlic toast, on the other hand, was a hit.
Adapted From: AllRecipes.com

Soup:
1/2 lb. ground beef
3/4 c. chopped onion
1 t. dried basil
1 t. dried parsley
4 T. butter
3 c. chicken broth
4 c. peeled, cubed potatoes
1/4 c. all-purpose flour
2 c. shredded (or cubed) cheddar cheese
1-1/2 c. milk
1/4 c. sour cream

In a large pot, melt 1 T. butter over medium heat; cook and stir onion and beef until beef is brown and cooked through. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of the butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Garlic Toast:

1 hoagie roll, split

1 T. butter, room temperature

1 T. mayo

1 garlic clove, minced

1/4 c. Parmesan cheese

Preheat oven to 375 degrees.

Combine softened butter, mayo, and minced garlic in a small bowl. Spread evenly between two halves of the hoagie bun. Sprinkle with Parmesan cheese.

Toast in oven for 3-5 minutes, until golden brown.

Chili

Chili

Serves 14-16.

There are a millions of chili recipes out there. So many, in fact, that I couldn't pick just one. Instead, I pulled from multiple and made up my own basic recipe. Feel free to modify as you like, using the variations I suggest below, or by creating your own version.

3 lb. ground beef

2 onions, chopped
1 green pepper, chopped
2-3 cloves garlic, minced

salt and pepper, to taste

29 oz. can tomato sauce

(2) 28-oz. cans crushed tomatoes

15 oz. can chili beans

15 oz. can kidney beans

15 oz. can pinto beans

6 oz. can tomato paste

1 T. Worchestershire sauce

1 T. chili powder

2 t. cumin

1 t. dried oregano

1 t. crushed red pepper flakes

2 T. brown sugar

In a large skillet, or a large stock pot, brown ground beef and garlic over medium heat. Drain and crumble. Season with salt and pepper

(If using a crock pot, transfer beef and garlic to crock pot at this time.)

In a large pot over medium-high heat, combine ground beef, garlic, onion and green pepper. Add in remaining ingredients, and allow to simmer for at least 1-1/2 hours, stirring occasionally.

In a crock pot, cook on low for 8 hours. The longer it simmers, the better it tastes, which is why using your crock pot is a good option.

Serve with shredded cheddar and sour cream.

Easy Variations: Substitute ground pork/turkey/chicken for half (or all) of the ground beef; stir in a tablespoon of hot sauce; use black beans in place of one of the types suggested above; add a can of diced green chiles; stir in a bottle of your favorite beer, etc.

A Note From The Little Lady: Chili freezes well, and is a great meal to have on hand over the winter months. Freeze in containers with sizes suitable to your needs.

French Onion Soup

French Onion Soup

Serves 3.

Forgive the picture above. I know, I know, I should've placed it under the broiler to melt that cheese in appropriate French Onion Soup fashion. Don't let the picture sway you, though! The soup was fantastic! I was given the recipe by a friend of my sister-in-law. The only changes I made was to make it a smaller bath, and the substitution of the Asaigo cheese bagel as croutons. Mmmm.

2 medium yellow onions, halved, peeled, and thinly sliced

2/3 T. olive oil

2/3 T. sugar

1/3 t. dried thyme

coarse salt and ground pepper

1 can (14.5 oz.) reduced-sodium chicken broth

1/4 c. dry red wine

1/2 Panera Asaigo cheese bagel
Olive oil

Shredded white cheese

Preheat oven to 450 degrees. In a roasting pan, toss together onions, oil, sugar, thyme, 2/3 t. salt, and a dash of pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; stir and cook 1 hour more until onions are golden and carmelized, stirring every 30 minutes.

Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 2 c. water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.

Meanwhile, place the roasting pan over medium heat and deglaze by adding the wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If making ahead, allow to cool and then refrigerate. If freezing, let cool completely before transferring to airtight containers, leaving 1" at top.)

Make croutons by cutting Asaigo cheese bagel into chunks. Brush with olive oil and place under broiler until browned, about 2 minutes (I toss after a minute to evenly brown). Watch these carefully! You don't want them to burn, and, under the broiler, that can happen quickly.

To serve, divide soup among bowls; garnish with croutons and top with shredded cheese. Place under broiler, if desired, until cheese is bubbly and golden brown.

A Note From The Little Lady: We got lazy (and excited to eat!) and skipped the last broiling step. Should have done it. Oh well. The cheese melted quickly from the hot soup, and it still tasted great.