How you doin’? I like thick and hearty soups. Even during the warm weather months, I’m game for soup and salad. When the weather turns cold, I usually opt for soup and sandwich. Our local supermarket carries a good variety of packaged fresh soups that I can quickly heat in the test kitchen and have a great tasting lunch. Or I whip up one of my favorite soups in the Instant Pot.
 
I used to add croutons but then discovered the best part of soup was dunking a buttery Grilled Cheese Dipper. This takes the place of dunking a traditional grilled cheese sandwich in a bowl of tomato soup.
 
Tomato soup is a soup made with tomatoes as the primary ingredient, or at least they should be. It can be served hot or cold and may be made in a variety of ways. It might be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and even meatballs.
 
The first published recipe for tomato soup appeared in 1832 in N. K. M. Lee's The Cook's Own Book. Eliza Leslie's recipe in her 1857 book, New Cookery Book, also contributed to the popularity of tomato soup.
 
However, the modern version of tomato soup was popularized by the Campbell Soup Company, which introduced its condensed tomato soup in 1897. This innovation made tomato soup much more accessible and affordable for many households.
 
Before the 1800s, tomatoes were often viewed as poisonous in Europe and America. It wasn't until food shortages during the Civil War that canned tomatoes became widely accepted, paving the way for tomato soup's rise in popularity.
 
Tomato soup has since become a staple in American cuisine, often paired with grilled cheese sandwiches, a combination that gained popularity during World War II.
 
Prep time:  20 minutes
Cook time:  25 minutes
Yields:  4 servings
 
Ingredients 
For the soup
1 tablespoon unsalted butter
1 cup diced yellow onion
1 tablespoon minced garlic
1 oz. (28-oz) can crushed tomatoes
3 cups low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
Thinly sliced fresh basil, for garnish
 
For the grilled chipper
2 tablespoons unsalted butter, divided
8 slices white bread, crusts removed
8 slices cheddar cheese
 
Directions
To make the soup

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large pot over medium heat, melt 1 tablespoon butter.
3. Add the onion and cook until it begins to soften, 2 to 3 minutes.
4. Stir in the garlic and cook until fragrant, 1 minute more.
5. Add the crushed tomatoes and broth and season generously with salt and pepper.
6. Bring the mixture to a boil, then reduce heat and simmer 15 minutes.
7. Stir in the heavy cream and top with basil.

To make the cheesy dippers

1. Using a rolling pin, roll bread into flat, 1/4-inch-thick squares.
2. Place 1 slice cheddar cheese on each piece of bread and tightly roll up.
3. In a large nonstick skillet over medium heat, melt 1 tablespoon butter.
4. Working in batches, add dippers to the skillet, seam-side down and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.
5. Wipe the skillet clean with a paper towel and add 1 tablespoon more butter starting before next batch of dippers.

To serve the soup and dippers

1. Ladle the soup into warm bowls and serve with grilled cheese dippers on the side.

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ChefSecret:  If you like your tomato soup with a bit of a kick, add a 10-ounce can of Ro-Tel Original (Diced Tomatoes & Green Chilies) when adding the canned tomatoes.  And, of course, when tomatoes are in their peak season you can add chunks of fresh tomatoes as you desire.
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Quip of the Day:  I had no choice but to stop growing tomatoes. I was given an ul-tomato-m.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 

We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soups #TomatoSoup-GrilledCheeseDippers #TomatoSoup #GrilledCheese #SoupIsComfortFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Damn, it’s cold outside! Nearly two-thirds of Americans have been caught in the coldest weather in over 30 years. Time to make the soup!
 
Classic Chicken Noodle Soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables (feel free to add your favorites… there’s no wrong addition).
 
To get a homemade healthy stock flavor using store-bought broth, we simmer bone-in, skin-on chicken thighs in the broth before adding the rest of the soup ingredients. My Chicken Noodle Soup will warm the cockles of your heart.
 
By the way… the name of this crazy arctic blast/storm? Fern!
 
Cook time:  40 minutes
Additional time:  20 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped white onion
3 tablespoons minced garlic
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
8 cups low-sodium chicken broth
2 pounds bone-in, skin on chicken thighs, whole
2 cups sliced celery
2 cups sliced carrots
2 cups frozen peas
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
3 cups cooked whole-wheat egg noodles
1/4 cup chopped fresh parsley
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes.
4. Add the thyme and bay leaf; cook, stirring, for 1 minute.
5. Add the broth and whole chicken thighs.
6. Cover, increase heat to high and bring to a simmer.
7. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165° F, about 20 to 22 minutes.
8. Skim any foam from the surface as the chicken cooks.
9. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
10. Meanwhile, add the celery, carrots and peas to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes.
11. Stir in the shredded chicken, salt, pepper and cooked noodles and cook until heated through, about 3 minutes more.
12. Remove from the heat and stir in parsley.

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ChefSecret:  To get a homemade stock flavor using store-bought broth, we simmer
bone-in, skin on chicken thighs in the broth before adding the rest of the soup ingredients. To make ahead: Cover and refrigerate, without the noodles and parsley, for up to 3 days. To serve, stir in cooked noodles and reheat, then stir in parsley.
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Quip of the Day:  Chicken soup is healthy for you.  As long as you’re not the chicken!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soups #ClassicChickenNoodleSoup #ChickenNoodleSoup #HeartySoups #SoupIsComfortFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? My favorite lunch at China Rose (my 16,000 square foot Chinese restaurant) was Wor Wonton Soup. I love all the flavors and textures. The difference between Wonton Soup and Wor Wonton Soup is the inclusion of added protein—roasted chicken, shrimp and barbecued pork. It is no doubt a meal in itself—lunch or dinner.
 
Now you may think with all these ingredients it must be difficult to make, but really it isn’t.  When it's mealtime, you just need to add some aromatics to a pot along with a carton of low sodium broth, and bring everything to a boil. Then add the frozen wontons to make a simple, flavorful soup.
 
I like to balance the soup with the addition of quick-cooking greens right before they are ladled out to serve. Then top each bowl off with green onions, sliced chiles, bean sprouts, cilantro or any other tender herb that will soften in the broth.
 
As the creative cook I know you are Wor Wonton Soup is a customizable meal starter or a complete dinner that you can whip up to suit a variety of preferences and needs. The aromatic broth, tender, juicy wontons, and fresh, vibrant greens make it taste like you devoted much more time than you did. I put a bowl of fried wonton skins on the table, making it easy to add a little crunchy texture.
 
My Wor Wonton Soup is fast and easy, making me feel like an imperial Chinese chef. Don’t be that lazy meal provider staring at an empty refrigerator… remember that your freezer holds the key to a delicious, wholesome 15-minute meal.
 
Frozen wontons should  bite-sized, versatile, tasty, and cook in less than 5 minutes. Because the fillings are fully cooked, it’s impossible to screw them up.
 
This recipe can be easily multiplied. If you must, use the calculator on your phone or ask Siri or Alexa.
 
Prep time:  10 minutes
Cook time:  15 minutes
Yield:  4 to 6 serving
 
Ingredients 
1 (32-ounce) carton low-sodium chicken broth ( I prefer Swanson or private label or rich homemade stock)
2 to 3 green onions, white and light green parts sliced (about 1/4 cup), thinly sliced dark green ends reserved for garnish (separate tops and bottoms)
1 (1-inch) piece of ginger, sliced into 5 rounds
1 tablespoon minced garlic
Salt, to taste (I prefer to use 2 teaspoons soy sauce)
20 mini wontons (I prefer Bibigo Korean wontons—any flavor)
8 to 12 peeled and deveined large shrimp, whole or sliced
4 to 6 thin slices of roasted or BBQ’d pork tenderloin
optional ingredients (see ChefSecret)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Add the chicken broth or stock, green onion bottoms, ginger and garlic to a medium sauce pot and bring to a boil over high heat.
3. Cover with a lid, reduce to low, and simmer for 8 to 10 minutes.
4. Remove the lid and season with soy sauce or to taste.
5. Bring the mixture back up to a boil, add the frozen wontons to the broth, and cook for 5 minutes.
6. Add the shrimp, pork and/or chicken and more soy sauce, as needed, to taste.
7. Ladel into heated soup bowls.
8. Top at once with reserved green onions tops and any other desired garnishes and toppings.

ChefSecret:  This is a dinner dish to experiment and have fun with. There's no wrong way to make this quick Wor Wonton Soup. Broth base can be traditional chicken soup with simmered chopped carrots, celery and onion with a teaspoon of oyster sauce. The veggies should be simmered until they're tender. Noodles can also be added though it might a little much with the won tons.

For more of a Thai-influenced soup, add Makrut lime leaves and lemongrass. If you like the flavor of hot and sour soup, add some tang with rice vinegar and stir in a whisked egg.

I like the look and taste of greens in my Wor Wonton Soup like baby spinach leaves bok choy, broccolini or even shredded cabbage. Depending on what you are using, you'll have to determine when to add it. For heartier vegetables, add them while the broth is simmering. More delicate greens, like spinach leaves, can go in after the wontons have cooked.

Quip of the Day:  Q. What does 2,000 pounds of Chinese food weigh? A. Won ton.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soup #WorWontonSoup #WonTons #Shrimp #Veggies #Pork #HealthyNew Year #MAHA2026 #HappyNewYear #HeresTo2026 #Recipes2026 #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? I hate it when I go to a Mexican restaurant and order Tortilla Soup and it comes to the table thin, watery, greasy and pissy. That’s not what authentic Tortilla soup is supposed to taste like. The best Tortilla Soup is from one of the best known 5-star hotels in Los Angeles, The Hotel Bel-Air.
 
Long before Wolfgang Puck took over the foodservices at The Hotel Bel-Air, they had several signature dishes served in the Café. One of my favorites was the original Tortilla Soup. The executive director and our client shared the hotel’s original famous Tortilla Soup recipe with me.
 
Hotel Bel-Air is very popular with many famous and wealthy Hollywood celebrities as well as titans of business and world dignitaries, all who are attracted by the luxury and privacy of the hotel. Well-known and legendary guests including Grace Kelly, Cary Grant, Marilyn Monroe and Audrey Hepburn.
 
Aside from the beauty of the property the service and hospitality at The Restaurant are big draws and, of course, you couldn’t have al fresco lunch or dinner without enjoying a bowl of their famous Tortilla Soup.
 
After several hotel and restaurant renovations, the Tortilla Soup remained on the menu at The Restaurant with only slight changes to the original recipe. If you are so inclined, try the Original—follow the directions below.
 
Prep time:  30 minutes
Cook time:  45 minutes
Yield:  5 10-ounce servings
 
Ingredients 
For the soup:
1/8 cup corn oil
5 corn tortillas (6”), chopped
1/8 cup fresh garlic, minced
2 tablespoons fresh cilantro, minced
1/2 large fresh brown onion, pureed
1/2 tablespoon cumin
2 bay leaves
1/4 teaspoon cayenne pepper (more if you like it spicier)
9 ounces tomato puree
1/2 cup chicken base (I prefer Better Than Bouillon)
8 cups hot water
 
Ingredients & Setup for a single serving portion
1-1/4 cups prepared tortilla soup (from recipe above)
1/4 cup fried corn tortillas, cut into thin strips
3 tablespoons grilled chicken, julienne cut
1 tablespoon Monterey jack cheese, shredded
1 tablespoon avocado, peeled and cubed
1 fresh cilantro sprig
1 fresh lime wedge
 
Directions

1. In a saucepan, heat the corn oil and sauté 2-ounces of chopped tortillas with garlic and cilantro. 
2. Add the onions and bring to a hot sauté.
3. Add cumin, bay leaf, cayenne and tomato puree.
4. Combine chicken base and water to make a stock; add this chicken stock to the above ingredients. 
5. Bring to a boil. Simmer for 30 minutes.
6. Strain through a fine strainer and remove all large particles.
7. Add the remaining 3 ounces of chopped tortillas and puree with an immersion blender.
8. Ladle 10 ounces of hot soup into a heated soup bowl.
9. Garnish each bowl with fried tortilla strips, chicken pieces, cheese, avocado, cilantro and lime.
10. If your soup doesn’t look like mine, it isn’t the real thing.
11. Serve hot.

ChefSecret:  When making creamy smooth soups one indispensable tool is an immersion blender, also known as stick blender.  It is a kitchen blade grinder used to blend ingredients or purée food in the container in which they are being prepared. Prices for the home units range from $30 to $150.

Quip of the Day:  Q. What do tortillas use to stay in shape? A. A tortilla press!
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #CocinaTortillaSoup #HotelBelAirRestaurant #TortillaSoup #Chicken #Avocado #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Growing up in my household a surprise dinner may have been when all the labels had been removed. My mother was not a very creative cook, which is why I chose a culinary career—to survive. Sorry, Mom. I have survived very well… as anyone can see I carry an extra 10 pounds on my belly—remember all those starving children in China?
 
Recently I saw an idea for cooking a complete meal with just convenience ingredients—fresh, frozen and shelf-stable. If you’re on a budget this hearty stew/soup or STOUP, as I like to call it, costs less than $4 per serving.
 
All you need to make this simple meal is just chicken broth, frozen meatballs, tortellini, jarred pesto, and baby spinach—really… that’s it. I even have a vegetarian version, substitute the chicken broth for vegetable broth and ditch the meatballs.
 
This is a simple shortcut dinner using a handful of fresh spinach that feels fresher and more special than a frozen meal, or an expensive prepared meal solution from the supermarket. My STOUP is a one-dish meal that couldn’t be easier. It’s also packed with flavor coming directly from the ingredients themselves and it feels fancy enough that I wouldn’t hesitate to serve it to unexpected guests. Everyone will think you slaved over a hot stove for hours. 
 
Prep time: 10 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
1 (32-ounce) carton organic low-sodium chicken broth
2 cups water
1 pound package fully cooked frozen Italian-style meatballs
10-ounce package spinach tortellini
1 (6.7-ounce) jarred pesto
3-ounces fresh baby spinach
grated parmesan, optional for garnish
fresh parsley, optional for garnish
 
Directions

1. Pour the broth into a 3-quart or larger saucepan along with 2 cups of water. Bring to a boil.
2. Add the frozen meatballs (no need to defrost), bring them to a simmer, and cook until warmed through, about 10 minutes.
3. Skim off any “scum” from the top.
4. Add the tortellini and simmer until they are all floating and puffed up, about 4 minutes.
5. Lower the heat and add half of the jar of pesto and all of the baby spinach. Stir to combine and wilt the spinach.
6. Give it a taste test and add more pesto to taste.
7. Serve hot.

ChefSecret:  Here’s an option for you, I like to top with my STOUP with grated Parmesan cheese and sprinkle with fresh parsley. You can also add other vegetables like carrots, mushrooms and onions... whatever makes you happy. 

For a vegetarian version, use vegetable broth, skip the meatballs, and simply cook the pasta. Add all of the pesto and spinach and salt to taste. Adding a drained can of white Cannellini beans is a nice addition in place of the meatballs which makes it a heartier meal.

Quip of the Day:  Q. How do you turn stew into gold?  A. Add 24 carrots!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Soup #Stew #Stoup #Tortellini #Meatball #Pesto #Spinach #SpinachTortelliniSoup #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Grandmother Gray lived in New York, and I only met her once before she passed. I was about 11 years old, and she decided to let all the stops out for dinner with her famous one course soup.
 
My mother had told me that she made the best chicken soup in the world—and that’s what the meal was. The soup was a winner made with tender, pulled roasted chicken and pasta shells bathed in a creamy, cheesy sauce flavored with garlic and slivers of sweet sun-dried tomatoes.
 
In my recipe, chicken broth is infused with a healthy dose of garlic and both the oil and tomatoes from a jar of sun-dried tomatoes. Adding pasta and spinach to the dish along with the chicken presents what many will accept as a complete meal. Near the end add the softened cream cheese and Parmesan cheese to melt into the broth turning the soup ultra-rich and creamy.
 
To make my speedy soup start with cooked chicken. You can shred any leftovers you’ve got on hand or grab a rotisserie chicken from the supermarket. Soften the cream cheese to room temperature so it blends more easily into the soup. If you want to use a different pasta shape instead of the small shells, like orecchiette or campanelle, make sure to check the package for recommended cooking times to get to al dente.
 
Serve my Grandma’s Chicken Soup with crusty French or Italian bread or soft King’s Hawaiian rolls to sop up every last bit of the rich, creamy soup.
 
Prep time:  15 minutes
Cook time:  30 to 35 minutes
Yield:  6 servings
 
Ingredients 
2 tablespoons oil from a jar of olive oil-packed sun-dried tomatoes
8 tablespoons minced garlic
3/4 cup drained and chopped sun-dried tomatoes with herbs
3 tablespoons tomato paste
8 cups chicken broth
1/4 teaspoon kosher salt
2 tablespoons roasted chicken base (I prefer Better Than Bouillon)
6 ounces (about 1-1/2 cups) uncooked pasta shells
1 cup coarsely chopped baby spinach
2 cups shredded cooked chicken
1 (8-ounce) cubed and softened package cream cheese
1/2 cup finely shredded Parmesan cheese, plus a little more for garnish
1/4 cup chopped fresh sweet basil, plus a little more for garnish
 
Directons
Make the tomato base

1. In a large Dutch oven, heat the sun-dried tomato oil over medium heat until shimmering, about 3 minutes.
2. Add the garlic and cook, stirring often, until fragrant, about 1 minute.
3. Add the sun-dried tomatoes and tomato paste and cook, stirring constantly, until the tomato paste turns a slightly deeper red, about 2 minutes.

Cook the broth

1. Pour in the broth, salt and chicken base and bring to a boil over medium-high heat. Cook, stirring occasionally, until the flavors blossom, about 6 minutes.

Cook the pasta

1. Add the pasta and reduce the heat to medium-low. Cook, stirring occasionally, until the pasta is just al dente, about 6 to 8 minutes.

Finish the soup

1. Turn the heat to low and stir in the spinach, cooked chicken, cream cheese, Parmesan cheese and basil, stirring often, until the cream cheese and Parmesan are melted, and the chicken is heated through, about 5 minutes.
2. Bring the heat higher if the soup cools too much.
3. Ladle the soup into heated bowls, garnish with more Parmesan and fresh basil.

Store:  Refrigerate leftovers in an airtight container for up to 4 days. The pasta will continue to soak up the broth the longer it sits, but will still be delicious. If you need to add more stock or water to make it soupier, add half a cup at a time.

ChefSecret:  Squish any cream cheese chunks against the side of the pot as needed as it cooks to help it melt and mix into the soup evenly.

Quip of the Day:  Why did the principal bring chicken noodle soup to school? To get the favor of the soup-erintendent.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #Soup #ChickenSoup #BetterThanBouillon #KingsHawaiian #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025