January is Soup Month - and Penzeys has a Great Sale on Soup Bases!

January is National Soup Month and so I want to share a special offer with you for soup base - it is on sale for just today and tomorrow (January 14, 2026 and January 15, 2026), so if soup sounds tasty to you, check this special offer from Penzeys at this link - and they have several other special offers available as well!

And, here is a tasty recipe for Tomato Soup which you could make with one of these soup bases - 

Ingredients

2 TB. olive oil
1 small onion, diced
1 1/2 tsp. THYME
1 1/2 tsp. RUTH ANN’S MUSKEGO AVE
1/4 tsp. GRANULATED GARLIC POWDER
1/4 tsp. freshly ground PEPPER (Almuth uses FOUR PEPPERCORN BLEND)
1 1/2 tsp. CHICKEN or VEGETABLE SOUP BASE dissolved in 1 1/2 Cups hot water
1 28-oz. can crushed tomatoes
2 1/2 TB. honey or agave
1/3 Cup milk
4 oz. Neufchâtel cheese

Directions

In a stockpot, heat the olive oil over medium heat. Add the onions and cook until soft, stirring frequently, about 5 minutes. Add the THYME and stir for a minute until fragrant. Add the MUSKEGO AVE, GARLIC, PEPPER, chicken/vegetable broth and tomatoes. Reduce heat to low and simmer for about 1 hour. Add the honey or agave. In a small bowl, stir together the milk and Neufchâtel. Add 3 TB. of the soup. Mix until well combined. Stir into the soup. Blend with an immersion blender or blend in batches in a regular blender or food processor.

Prep. time: 15 minutes
Cooking time: 1 hour 15 minutes
Serves: 4-6

Nutritional Information

Servings 5; Serving Size 1 cup (290g); Calories 260; Calories from fat 130; Total fat 14g; Cholesterol 20mg; Sodium 960mg; Carbohydrate 31g; Dietary Fiber 4g; Sugars 14g; Protein 7g.

You will find more fantastic recipies from Penzeys at this link - enjoy!