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Sicilian Lemon Balsamic Lentil Soup with Kale

3 carrots, chopped                   1 T AoO's EVOO of choice

3 celery ribs, chopped             2 C dried lentils, rinsed

1 onion, chopped                     1 tsp dried thyme

3-4 garlic cloves, minced        salt and black pepper

8 C water or 8 cups broth 


Last Minute Add Ins

1 1/2 tsp AoO's Sicilian Lemon White Balsamic

1 bunch kale, washed de-stemmed and chopped


Put ingredients (carrots through black pepper) in the slow cooker. Set slow cooker on low and cook for about 6-8 hrs or until lentils are tender.   About 10 min before you are ready to serve the soup, add the balsamic vinegar and chopped kale.

Butternut Squash & Roasted Chicken Soup

Rotisserie Chicken                                      4 C low-sodium vegetable broth

Abt 2.25 lbs butternut squash slices       1/4 tsp ground cumin

1 small yellow onion, diced med             1/4 tsp ground coriander

2 T AoO’s Butter Olive Oil                1-2 T AoO’s Sicilian Lemon Balsamic

S&P to taste


Preheat oven to 425. In a rimmed baking sheet, toss together squash, onion, and oil; season w/ S&P. Arrange in a single layer and roast until squash and chicken are cooked through, about 30 min.  Transfer chicken to a plate and let cool. Transfer squash and onions to a medium pot and add broth, cumin, and coriander. Bring to a simmer over med-high. With the back of a wooden spoon, mash some vegetables until soup is thick and chunky.  Tear up rotisserie chicken, adding as much meat as you’d like to soup.  Stir in balsamic; season to taste w/ S&P.

Roasted Tuscan Tomato Soup w Grilled Cheese Bites

2 C cherry tomatoes                                                                   1 tsp garlic salt

3 T AoO's Tuscan Herb Olive Oil                                    1 tsp garlic powder

1 tsp salt and pepper                                                                   1/2 tsp black pepper

2 garlic cloves, minced                                                                1 T fresh basil, chopped

1/2 yellow onion, diced                                                              8 slices of bread

3 C chicken broth                                                                        AoO's Butter olive oil

1-28oz can diced tomatoes                                                         4 slices of cheese

Aoo's Neapolitan Herb Balsamic


Preheat oven 400. Roast tomatoes on baking sheet in oven with 1.5 T oil and S&P for 20 min (until tomatoes have a brown roasted color to them).

 In a large pot, drizzle remaining 1.5 T oil and turn stove to a med high heat. Add garlic and onion, sautéing for 4-6 min or until onions are translucent. Add roasted tomatoes, chicken broth, canned tomatoes (with juices), garlic salt, garlic powder, pepper, and basil. Bring soup to a boil, then turn down to low simmer. Partially cover pot and allow to simmer for abt 20 min, until soup is nice and hot. With an emersion blender, blend up soup to desired consistency.  Pour in soup bowl and serve with grilled cheese chunks.

Quick ‘n Smoky Black Bean Soup

2.5 tbsp. AoO Olive Wood Smoked Olive Oil

4 cans of black beans

2 medium yellow onions, chopped

2 large carrots, peeled & sliced into thin rounds

4 ribs of celery, finely chopped

6 minced garlic cloves

1/4 cup chopped fresh cilantro

4 1/2 tsp. ground cumin

1/2 tsp. red pepper flakes

4 cups vegetable broth

2 tbsp. AoO Key Lime White Balsamic Vinegar

Salt & pepper to taste

Garnishes: diced avocado, thinly sliced radishes, tortilla chips

Heat olive oil in a large soup pot over medium heat. Cook onions, celery and carrot for 10-15 minutes, until soft, then add the garlic, cumin and pepper flakes for about 30 seconds, until fragrant. Pour in beans and broth, cooking to a simmer at medium-high heat. Cook for about 30 minutes until the beans are very tender, lowering the heat as necessary to maintain a very gentle simmer. Puree about 4 cups of the soup in a blender until smooth, then return it to the rest of the pot. Stir in the cilantro, pepper and vinegar, then add garnishes as desired. Makes 6 servings.

Spicy Harissa Chili

1 lb ground beef or turkey                      1 clove garlic

1 C chopped onion                                   1/2-2 tsp chili powder to taste

1 29 oz can diced tomatoes                    2 T AoO’s Harissa Olive Oil

1/2 C chopped green bell pepper          1 (16 oz) can chili beans, drained

1 (15 oz) can tomato sauce                     S&P to taste


Place oil in large saucepan w/ onion, garlic, and green pepper and cook for 3 min over med heat.  Add meat and continue cooking until meat is brown and vegetables are cooked through.  Drain excess fat and add diced tomatoes, tomato sauce, chili powder and s&p to taste.  Bring to a boil and reduce heat to low.  Cover and simmer fo 1.5 hrs stirring occasionally.  Stir in beans and heat through.  Serves 6.  Tip: Serve w/ your favorite cornbread, subbing Chipotle Olive oil for the vegetable oil. 

Winter Vegetable Soup

2 Tbs AoO’s Milanese Gremolata Olive Oil        16 oz water

1 lrg onion, largely diced                                                  2-3 bay leaves

2 cloves garlic, minced                                                      1 lb sweet potatoes, diced

 sea salt                                                                                   freshly ground pepper

1 lb chicken thighs (bite-size pieces)                             1 lb Brussels sprouts, quartered

4 oz baby bella mushrooms, sliced                                1 lrg bunch kale, ribbed,   

32 oz chicken broth                                                             coarsely chopped


Heat  oil in lg soup pot over med-high heat.  Add onion and garlic, season liberally w/ salt.  Sauté until tender and translucent.   Add chicken and mushrooms and cook, stirring frequently, until chicken is fully cooked.  Add broth, water, bay leaves, and sweet potatoes.  Season as desired w/ s&p.  Bring to a boil, then reduce heat and simmer for 15 min. Add Brussels sprouts and kale.  Continue to cook for another 15-20 min, stirring occasionally.   Serve immediately, or cool and store in the refrigerator for up to 3 days.

Roasted Red Pepper Soup

2 tablespoons AoO EVOO

2 large potatoes, peeled and cut into small pieces

2 stalks celery, chopped

2 shallots or 1/2 red onion,  chopped

Kosher salt and freshly ground pepper

1-12-ounce jar roasted red peppers, drained and rinsed

4 to 5 sun-dried tomatoes

4 cups low-sodium chicken or vegetable broth

2/3 cup sour cream

1/4 cup chopped fresh cilantro

1/3 cup shredded pepper jack cheese

4 Sourdough Dinner Rolls

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes. Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls

Corn Bisque 

8 cups of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream - optional 
1 bunch chives, finely minced
1/4 cup + 2 tablespoons AoO EVOO
fresh ground pepper and salt to taste

In a 8+ quart pressure cooker or stock pot, saute 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil.  Add the garlic and thyme, and saute for another minute, making sure that the garlic does not brown. 

To the pressure cooker or stock pot add the stock and corn.   Simmer the pot gently over low heat for 45 minutes. 

Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve. 

At the end of the cooking process, remove the bay leaf and add the cream (if using).  In a food processor or blender.
Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste.  Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching EVOO. 

Autumn Stew

2 Tablespoons AoO Garlic Olive Oil

1 14oz package smoked sausage, sliced

1 1/2 C chopped onion

1/2 small head cabbage coredand thinly sliced

1/2 teaspoon ground pepper, 

1/4 teaspoon ground caraway seed

pinch of salt

1 Cup lager beer

2 russet potatoes, peeled and cubed into bite size pieces

1 1/2 tablespoons AoO Red Apple Balsamic Vinegar

1 tablespoon flat leaf parsley, chopped

In a large soup pot, heat the olive oil over medium heat.  Add the smoked sausage, allowing it to caramelize in the oil.  When sausage is browned, add the onions and cook until browned and soft.

Add cabbageand allow to soften then add in pepper and caraway seeds.  Add lager and allow to reduce for 3ish minutes.  Next, add the potatoes and chicken stock, simmer covered for about 40 minutes allowing steam to escape slightly.  

Turn the heat off and add in the vinegar and parsley.

Broccoli and Cheese Soup

1/4 C +1 T AoO Butter Olive Oil​

1 medium Onion Chopped

1 16oz package frozen chopped broccoli

4 14.5 oz cans or 1 1/2 32 oz boxes of vegetable broth

2 C milk

1 T garlic powder

2/3 C cornstarch

1C water

1 loaf (Cubed) Cheese food

In large soup pot, heat butter olive oil until ripples form.  Add onion, saute until brown,  then add broth and broccoli.  Cook until broccoli is tender.  Stir in Garlic powder.  Add in Cheese cubes and stir until melted.   In small bowl, mix cornstarch and water , slowly adding to soup until thick.

Creamy Tomato Soup

2 T AoO Cilantro and Roasted Onion Olive Oil

1 large onion, chopped

3 T minced Garlic

1 tsp AoO A Premium white balsamic

1/4 tsp red pepper flakes

2 C vegetable broth

1/2 C heavy whipping cream

2 cans 14.5 oz diced tomatoes (try fire roasted)

1 T AoO Neapolitan Herb Balsamic for drizzeling


Heat olive oil over medium heat, add onion and garlic and cook until fragrant. Add broth, A Premium, tomatoes, and red pepper flakes.  Add lid, and bring to a boil, simmering until tomatoes are tender.  Add heavy cream and bring back to boiling heat.  Be careful not to scorch.  Drizzle with Neapolitan Herb Balsamic over each individual serving. 

French Onion Soup

3 Tbsp AoO Butter Olive Oil

1 large onion, halved and sliced

1/2 tsp dried thyme

6 bay leaves

5 10.5 cans or 2 32oz boxes Beef Broth

1 french baguette sliced into 1/2 inch thick slices

2 C shredded mozzerella

Preheat Oven to 375'.

Heat Butter Olive Oil over medium heat and sautee onions until tender.   Set Aside.

Heat Beef Broth, Thyme, and Bay leaves, bringing to a boil. Once boiling, add onions and bring back to boil.  

Ladle into bowl, top with baguette and mozzerella. Put bowls onto baking sheet and bake until cheese is melted and bubbly.   

Homemade Chili

2 Tbs AoO Chipotle Olive Oil

1 Large Onion, chopped

2 cloves minced garlic

2 lbs ground beef

2 16oz cans chili beans

1 28 ozcan diced tomatoes with onions and greenpeppers

1 15oz can tomato puree

1 C water

1 4oz can green chili peppers

2 Tbsp chili powder

2 tsp ground cumin

1 tsp black pepper

Heat oil over meduim heat in dutch oven or large skillet.  Brown ground beef, onions and garlic.  If using Crock pot, transfer to crock pot with remaining ingredients and simmer 4-6 hours.  If using dutch oven, add remaining ingredients and simmer an hour and a half to 2 hours.

White Chicken Chili

2 Tbsp AoO Chipotle Olive Oil

1 C finely chopped onion

1 tsp ground cumin

3 (15.5-ounce) cans Great Northern beans, rinsed and drained

2 C fat-free, less-sodium chicken broth

1 (7-ounce) can chipotle chiles in adobo sauce

2 C diced cooked chicken breast

1 Tbsp AoO Cilantro and Roasted Onion Olive Oil 

Heat Chipotle Olive Oil in a nonstick saucepan over medium heat. Add onion; sauté until soft. Add cumin, beans, and broth to pan. Remove seeds from 1 chile; chop chile. Add chile and 2 teaspoons adobo sauce to bean mixture; bring to a boil. Reduce heat; simmer 15 minutes. Blend 1 cup bean mixture in a blender or food processor until smooth. Return puree to pan; add chicken. Cook 5 minutes or until thoroughly heated; Drizzle Cilantro and Roasted Onion Oil.

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Mixed Berry Soup

5oz fresh organic strawberries

5oz fresh organic blueberries

5 oz fresh organic raspberries

5oz fresh organic blackberries

¼ C, plus 2 Tbsp fresh squeezed organic lime juice

2 Tbsp fresh grated ginger

1 tsp Blackberry-Ginger balsamic

Wildflower Honey

Place all of the ingredients in a blender or food processor and purée until smooth.

Pour the mixture through a strainer to catch all the seeds and pulp.

Chill the soup in the fridge for a few hours or overnight before serving.


Slow Cooker Chicken Noodle Soup

1 1/2 lbs boneless skinless chicken breast           Rustic Sea Salt

Ground balck pepper                                               8 C chicken stock

4 Tbsp AoO Garlic Olive Oil                            1 onion, diced

3 carrots, peeled and diced                                      3 stalks celery, diced

1/2 tsp dried thyme                                                  1 tbsp AoO Rosemary Olive Oil

2 bay leaves                                                                  8 oz egg noodles or other pasta

2 Tbsp AoO Sicilian Lemon Balsamic          2 Tbsp chopped parsley

Season Chicken with salt and pepper.  Place in slow cooker.  Stir in stock, garlic oil, onion, carrots, celery, thyme, rosemary oil and bay.  Cover and let cook 6-8 hours on low or 4-6 on high.  Remove chicken and shred using 2 forks.  stir in pasta and chicken.  cook an additional 30-40 minutes, until pasta is tender.  Stir in balsamic and parsley.  Serve hot.

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Slow Cooker Potato Soup

6 slices cooked bacon, diced                                 4 C chicken stock

2 lbs potatoes, diced                                               1 medium onion, diced

4 Tbsp AoO Olive Oil                                        1/3 C all purpose flour

1 12oz can evaporated milk                                  1 C shredded cheddar cheese

1/2 C sour cream                                                     1 tsp Rustic Sea Salt

1/2 tsp ground black pepper   

Add bacon, 3C chicken stock, potatoes and onions to slow cooker.  Cook on low for 6-8 hours, high for 3-4, until potatoes are cooked through and tender.  Heat butter olive oil in a medium sauce pan over medium high heat.  Wisk in flour cooking for a minute or two.  Stir in milk.   Wisk until completely smooth.  Bring to a simmer, should be really thick.  Pour into soup slowly to thicken, until well combined.  Add cheese and sourcream.  Garnish with bacon and chives.

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Corn Chowder

4 C Chicken Broth                                             1 1/2C milk

1 C heavy cream                                                   4 oz bacon, chopped

4 C corn  (reserving the cobs)                           1 large onion, diced

1 large carrot, diced                                              3 stalks celery, diced

1lb potatoes, peeled and diced                          3 tsp Rustic Sea Salt

1/4 tsp ground black pepper                             2 tsp ground pepper

2 Tbsp chives                                                         1/4 C AoO Oregano Balsamic

Cut kernels from the cob, place  cobs in a stock pot over medium heat with 1/4 C Tuscan Herb oil.  Set kernels aside for chowder.  Add broth, milk and cream.  Bring to a boil. Using tongs, remove cobs.  

Place a 5 quart dutch oven over medium high heat.  Add the other 1/4 C Tuscan herb oil.  Brown the chopped bacon.  Remove to a paper towel.  In the same pot, add onion, celery, carrots and balsamic.  Cook 7-8 minutes, stirring occasionally, until onion is soft.  Add potatoes, corn, salt and pepper.  Slowly pour in corn stock.  Bring to a light simmer.   Garnish with bacon and chives.