Are you Craving Flavor-filled And Easy To Make Fall Recipes? We Can Help You With That! When temperatures start dropping, nothing warms the spirit and the tummy more than a flavor-filled bowl (or cup) of soup.Y’all! Even, Texas got on board with the cool-down this past week and it was divine! Of course, as Lone Star Natives, David and I know that what we’re experiencing is actually Faux Fall, but it counts. We enjoyed the brief hiatus from the heat with early morning coffee dates on the front porch, and early evening picnics featuring our fall favorites, including a couple of this week’s featured soup recipes.
Y’all! Even, Texas got on board with the cool-down this past week and it was divine! Of course, as Lone Star Natives, David and I know that what we’re experiencing is actually Faux Fall, but it counts. We enjoyed the brief hiatus from the heat with early morning coffee dates on the front porch, and early evening picnics featuring our fall favorites, including a couple of this week’s featured soup recipes
Our Roasted Tomato y Chipotle Cooking Salsa is the perfect flavor-filled base for some of your favorite autumn soups, stews and chilis.
I love to substitute it, or our Roasted Tomato y Red Pepper cooking salsa in place of our favorite recipes that call for any of the fresh gourmet roasted vegetables in our jar. I am also fond of substituting our cooking salsas in places where I traditionally use tomato sauce and tomato paste, especially when we don’t want any added sugar in the mix. As always, I am eager to hear more about how you like to think outside the jar when using our cooking salsas to elevate the flavors in your family’s favorite recipes. Let me know in the comments below! I love trying new recipes.
Here are a couple of our tried and true soup recipes that we enjoy all year long. They stay in frequent rotation, especially during the fall and winter months. Both recipes feature lots of fresh nutritious veggies, and can be enjoyed with your favorite vegan, vegetarian, or specialized nutritional needs modifications.
As a matter of fact, David developed this line of cooking salsas with this in mind when serving as a private chef at a vacation lodge and retreat center. Most retreat center guests enjoyed specialized nutritional needs. David was happy to accommodate and was able to easily with the help of his favorite secret ingredients!
Roasted Chipotle Tortilla Soup
- 1 lb. Roma Tomato cut in half lengthwise
- 4 Tbs. Olive Oil
- 1 Medium White Onion Diced
- 5 Garlic Cloves Peeled, Diced
- 1 Zucchini Squash Diced
- 1 Yellow Squash Diced
- 15 Oz Can Black Beans Drained, Rinsed Well
- 32 Oz Vegetable Stock or non-vegetarian Chicken Stock
- 16 Oz Bernard’s Gourmet Roasted Chipotle Salsa
- Place tomatoes cut side down on a parchment-lined baking sheet under the broiler for 20 minutes.
- Add olive oil to 4 qt. pot, over medium heat, add onions and sweat for 10 minutes.
- Add garlic, stir frequently to prevent browning for 5 minutes.
- Add vegetables and black beans stir.
- Add half stock and roasted tomatoes and juice to blender.
- Carefully pulse blender to a smooth consistency, add to pot.
- Add remaining stock and Bernard’s Gourmet Roasted Chipotle Salsa to blender.
- Blend to smooth consistency, add to pot. Bring to simmer for 20 minutes.
- Salt to taste
- Serve with Tortilla Chips, Sour Cream, Cilantro and Avocado Wedge Optional: Shred a rotisserie chicken and add to soup during the last 20 minutes.
Chipotle Cream Corn Soup
- 3 Qt Pot
- 2 tbsp Olive Oil
- 3 slices Bacon diced
- 1/4 cup Yellow Sweet Onion diced
- 1/8 cup Carrots diced
- 3 clove Garlic diced
- 4 cup Whole Kernel Corn
- 16 oz Bernard's Gourmet Tomato y Chipotle Cooking Salsa
- 2 cups Chicken Stock
- 1 cup Heavy Cream
- 8 oz Mexican Crema
- Heat 2 tbsp olive oil in 3 qt. pot over medium heat.
- Add bacon, sautee until slightly crisp
- Add onion, carrot and garlic. Cook until tender
- Pour into a metal strainer, draining oil.
- Add reserved vegetables back to pot.
- Add corn to pot. Sautee while stirring.
- Add 8 oz salsa to pot, sautee while stirring
- Add chicken stock to pot. Stir to incorporate.
- Cook 10 minutes or until corn is tender.
- Add soup to blender and blend until desired consistency is reached.
- Return soup to pot. Stir in heavy cream and simmer until back up to temp.
- While soup simmers, add remaining cooking salsa to blender and puree until smooth. Reserve in bowl to be used as topping.
- Ladel soup into bowls and top with chipotle salsa puree and mexican crema.
And, also, because we’re Texans, you didn’t really think I would let y’all get away without a link to David’s award-winning chili recipe did you? If you prefer a less spicy version, just do like I do and substitute with any one of our milder flavors.
Enjoy and Carpe Diem Y’all! Michele 🙂
Easy Spicy Crock Pot Chili
- 2 Lb Ground Chili Meat
- 6 Oz Tomato Paste
- 8 Oz Tomato Sauce
- 16 Oz Bernard’s Gourmet Foods Tomato y Serrano, Jalapeno, Habanero Salsa
- 15 Oz 15 Oz Low Sodium Beef Broth
- 3 Tbs Chili Powder
- ½ Tbs Cumin
- Set crock pot to low. In a large skillet, brown chili meat over medium high heat. Drain fat, add meat back to skillet. Stir in tomato paste until blended. Add to crock pot. Stir in tomato sauce, salsa, broth, chili powder, and cumin. Cook on low for 4 to 6 hours.
Manufactured for Bernard’s Gourmet Foods, McKinney Texas, 75069
Where to Find Bernard’s Gourmet Foods Products
Find select members of the BGF Roasted Cooking Salsa family at
H-E-B grocery stores across Texas. Scroll to map at the bottom of our home page to find and get driving directions to the one nearest you.
All Bernard’s Gourmet Foods Products can be found each Saturday morning, 8am to 12pm at the Historic McKinney Farmers Market at Chestnut Square
All Bernard’s Gourmet Foods products can be found at McKinney Wine Merchant, now at Westgate Shopping Center.
Select Bernard’s Gourmet Foods products can be found at Patina Green Home & Market in the Downtown McKinney Cultural District on the east side of the square.