Tag: Soup

🌿 RosemaryThyme Slow Cooker Lasagna Soup

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On a chilly morning, there’s something so comforting about getting a pot of soup started and letting it simmer through the day. A little preparation in the morning, and the slow cooker takes over while you tend to things at home. 🍂🏡

This lasagna soup brings together a rich tomato broth, lean ground beef, tender noodles, and a creamy three-cheese topping. It stretches a pound of beef into six generous servings, making it a comforting, economical family meal. Using no-salt-added tomatoes and tomato paste, unsalted broth, and measured cheese portions helps keep the sodium lower, too! 💛

🌿 RosemaryThyme Slow Cooker Lasagna Soup

Makes: 6 generous servings
Slow cooker: 6-quart
Cook: LOW 5–6 hours or HIGH 2½–3½ hours, plus noodle cooking time

🛒 Ingredients

For the soup:

• 1 pound Marketside Organic Grass-Fed Ground Beef, 93% lean
• 2 cans (14.5 ounces each) Great Value Organic No Salt Added Diced Tomatoes, undrained
• ¼ cup Hunt’s No Salt Added Tomato Paste
• 6 cups Swanson Unsalted Beef Broth
• 2 teaspoons Great Value Organic dried basil
• 1½ teaspoons Great Value Organic dried oregano
• ½ teaspoon Great Value Organic dried thyme
• ½ teaspoon Great Value Organic ground black pepper
• 1 Great Value Organic bay leaf, optional
• 6 ounces Great Value regular lasagna noodles, broken into bite-size pieces
• Up to 1 cup hot water, as needed

For the three-cheese topping:

• ¾ cup Great Value ricotta cheese
• ¾ cup Great Value shredded low-moisture part-skim mozzarella
• 2 tablespoons Great Value grated Parmesan
• ½ teaspoon Great Value Organic dried basil

👩‍🍳 Directions

  1. Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Drain excess fat.
  2. Stir in the tomato paste and cook for 1–2 minutes. Add a splash of the measured broth and stir to loosen the flavorful browned bits.
  3. Transfer to the slow cooker. Add the remaining broth, undrained tomatoes, basil, oregano, thyme, pepper, and optional bay leaf. Stir, cover, and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
  4. Remove the bay leaf. Gently mash some of the tomatoes if you prefer a smoother broth.
  5. Near serving time, turn the cooker to HIGH and stir in the broken, uncooked lasagna noodles. Press them beneath the broth and cover. Begin checking after 20 minutes; they may take 30–45 minutes or longer, depending on your cooker. Stir once during cooking and cook just until tender. Add hot water as needed for a soup consistency.
  6. In a small bowl, combine the ricotta, mozzarella, Parmesan, and remaining ½ teaspoon basil.
  7. Ladle the soup into six bowls. Divide the cheese mixture evenly among them, about ¼ cup per bowl. Let it soften in the hot soup, then gently swirl it through. Enjoy! 🥣

📝 Recipe Notes

• Planning on leftovers? Cook the noodles separately in unsalted water according to the package directions. Add them to individual bowls and store the remaining noodles separately so they don’t soak up the broth.

• Unsalted chicken broth works well if you cannot find unsalted beef broth.

• Unsalted broth still contains some naturally occurring sodium. Check labels and keep the cheese portions measured to help control the sodium in each bowl.

• The soup base has no added onion or garlic, but packaged broth may contain them—check the ingredients if you avoid either.

🌿 A little RosemaryThyme note

Comforting meals don’t have to be complicated or expensive. A pound of lean beef, a few pantry staples, and a little help from the slow cooker can bring everyone to the table for something warm and satisfying. These are the kinds of meals I love having ready on a chilly evening. 💛🏡

🛒 Shop my Walmart favorites:
https://walmrt.us/4xzgBgU

🏡 Visit me at RosemaryThymeHome.com for more recipes and a little inspiration for home.

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🍅 ROSEMARY THYME ONE-POT ROASTED TOMATO SOUP

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🍅🌿 A little garden patience—and a pot of homemade soup.

I harvested all of my little Baxter tomatoes and have been waiting patiently for them to ripen in the kitchen, looking forward to making my homemade roasted tomato soup.

This soup has been a family favorite for a very long time. For this version, I’m keeping things simple: roasting the tomatoes right in my Dutch oven with olive oil and my RosemaryThyme seasoning blend, then adding unsalted chicken broth and blending everything into a comforting soup. A little fat-free evaporated milk stirred in at the end gives it a creamy finish.

And a RosemaryThyme grilled cheese sandwich goes beautifully alongside it! 🍞🧀

🍅 ROSEMARYTHYME ONE-POT ROASTED TOMATO SOUP
Makes approximately 6 servings

INGREDIENTS

• 3 pounds ripe Baxter tomatoes, stems removed; halve small tomatoes
• 2 tablespoons Great Value Olive Oil
• 1 teaspoon RosemaryThyme House Blend, recipe below
• ¼ teaspoon Great Value Organic Ground Black Pepper, or to taste
• 2 cups Swanson Unsalted Chicken Broth, plus more as needed
• ¾ cup fat-free evaporated milk, plus more to taste
• Optional: fresh basil for serving

🌿 ROSEMARYTHYME HOUSE BLEND

New to my kitchen? Here is my no-added-salt seasoning blend! I use Great Value Organic spices where available.

• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground black pepper

Mix together and store in a small, tightly sealed spice jar. This makes 5 teaspoons of seasoning—use just 1 teaspoon in this soup.

DIRECTIONS

  1. Preheat your oven to 425°F, checking that your Dutch oven is rated for that temperature.
  2. Place the prepared tomatoes in the Dutch oven. Add the olive oil, 1 teaspoon of the prepared House Blend, and the black pepper. Toss gently.
  3. Roast uncovered for 45–60 minutes, stirring halfway through, until the tomatoes soften and develop browned edges. Juicy tomatoes may need a little longer.
  4. Carefully transfer the Dutch oven to the stovetop using oven mitts—the pot and handles will remain very hot. Add the chicken broth and stir to loosen the flavorful browned juices from the bottom. Simmer gently for 10 minutes.
  5. Turn off the heat. Blend with an immersion blender until smooth, keeping the blade submerged to prevent hot splashes.
  6. Stir in the fat-free evaporated milk. Warm gently over low heat without boiling. Add a little more broth if you prefer a thinner soup, or a splash more milk for extra creaminess.

RECIPE NOTES 🍅

• No need to peel your little tomatoes—blend thoroughly. For an especially silky soup, strain after blending and before adding the milk.

• Roast uncovered so some of the tomato juices can evaporate and the flavor can concentrate.

• For anyone avoiding onion or garlic, leave those powders out of the seasoning blend.

• For a simple RosemaryThyme grilled cheese, sprinkle a small pinch of the prepared blend over your cheese before grilling your sandwich until golden.

💛 A little RosemaryThyme note

There is something so satisfying about watching those last garden tomatoes ripen, knowing they will become a meal your family loves. A warm pot of soup, a golden grilled cheese sandwich, and an autumn evening at home—that is my kind of comfort.

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

Find more recipes and cozy inspiration:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

🌿 Rosemary Thyme Vegetable Beef Noodle Soup

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 A cool Friday afternoon calls for a warm pot of soup simmering on the stove.

🌿 Rosemary Thyme Vegetable Beef Noodle Soup

Today I pulled out my Dutch oven and made this simple, comforting soup with vegetables, Amish egg noodles, and my Rosemary Thyme House Blend. Beef broth and tomato paste make a flavorful base, and the herbs bring everything together. An easy way to settle into a cozy evening at home. 💛

🥕 Ingredients

• 1 (32-ounce) container unsalted beef broth
• 1 (6-ounce) can Hunt’s No Salt Added Tomato Paste
• 4 cups water
• 3 cups Great Value Frozen Mixed Vegetables
• 2 teaspoons Rosemary Thyme House Blend Seasoning
• 2 cups Essenhaus Amish Egg Noodles, uncooked

🍲 Directions

  1. Pour the beef broth into a Dutch oven and stir in the tomato paste. Warm over medium heat, stirring until the tomato paste is fully blended.
  2. Add the water, frozen mixed vegetables, Rosemary Thyme House Blend, and egg noodles. Stir gently.
  3. Bring to a gentle boil, then reduce the heat and simmer, stirring occasionally, until the noodles and vegetables are tender. Use the noodle package’s cooking time as a guide.
  4. Ladle into bowls and enjoy a little comfort on a cool autumn afternoon.

🌿 Rosemary Thyme House Blend

Mix together:
• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper

Use 2 teaspoons of the prepared blend in this soup. Store the remaining seasoning in an airtight jar.

📝 Recipe Notes

• The beef flavor comes from the broth; this recipe has no added beef.
• The noodles absorb broth as the soup stands. Add a little water or unsalted beef broth when reheating, as needed.
• The house blend contains no added salt.

💛 A little RosemaryThyme note

A comforting meal doesn’t have to be complicated. Sometimes a Dutch oven, a few pantry staples, and the smell of herbs drifting through the kitchen are just what we need to welcome the weekend.

🛒 Visit my Walmart storefront:
https://walmrt.us/4xzgBgU

Find more recipes and quiet moments at:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Creamy Slow Cooker Root Vegetable Soup

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 Creamy Slow Cooker Root Vegetable Soup 🍂

One day, I wanted to make soup, so I looked in the freezer for vegetables I needed to use. I found a couple of bags of Great Value root vegetables, simmered them in chicken broth, blended them, and stirred in fat-free evaporated milk. The result was the loveliest creamy soup! What began as a way to use what I had is now one of my favorites. 💛

Ingredients

  • 2 bags (20 ounces each) Great Value Frozen Root Blend
  • 1 carton (32 ounces) Swanson Unsalted Chicken Broth
  • 1 teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • ¼ teaspoon black pepper
  • A small pinch of ground nutmeg
  • ½ to ¾ cup Carnation Fat Free Evaporated Milk
  • 1–2 teaspoons lemon juice, to taste
  • Optional: chopped chives or parsley for serving

Directions

  1. Add the frozen vegetables, chicken broth, thyme, sage, pepper, and nutmeg to the slow cooker. Stir and cover.
  2. Cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are very soft.
  3. Turn off the slow cooker. Carefully blend the soup with an immersion blender, keeping the blade beneath the surface.
  4. Stir in ½ cup of Carnation Fat Free Evaporated Milk. Add a little more until the soup is as creamy as you like. If it’s too thick, stir in a splash of broth or water.
  5. Add the lemon juice, taste, and adjust the seasoning. Garnish with chives or parsley if you wish.

A little kitchen note: The beets give this soup its beautiful rosy color. The thyme and sage make it savory, while a tiny pinch of nutmeg brings out the warmth of the root vegetables. 🍲

Shop my Walmart Creator storefront: https://walmrt.us/4xzgBgU

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com