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Wednesday, Nov. 29
The Indiana Daily Student

arts food

Indiana weather might be unpredictable, but these three recipes are delicious every time


Creamy Bacon Tomato Soup with Garlic Basil Baguettes

Recipe Source: Yours Truly

I first made this recipe in fall 2020 for a few friends. It was starting to get cold outside and we wanted to have a soup night. One of my friends suggested tomato soup and grilled cheese. I had never made tomato soup before because I never liked it growing up. I decided that since I was an adult now and my taste palette had changed, I would try it out. My friend’s house was turned into an experimental kitchen the next night, and this creamy bacon tomato soup was born.

Illustration by Donyá Collins


  • 1 large white onion (diced)

  • 8 cloves of garlic (minced)

  • 7 cups of whole tomatoes (with juice)

  • 1 quart of Chicken Broth

  • 8 strips of bacon (diced)

  • ½ stick of butter

  • ½ cup of water

  • ½ cup of extra virgin olive oil

  • 1 pint heavy whipping cream

  • 3 teaspoons basil (or fresh basil)

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • 1 teaspoon paprika 

  • ½ teaspoon of red pepper flakes

  • ½ teaspoon cayenne pepper

  • Salt and pepper to taste

Soup Recipe:

  1. Heat ¼ cup oil in a large pot until hot and shimmering

  2. Add diced onion to pot with salt and pepper for four minutes

  3. Add 5 cloves of minced garlic to pot and saute for two minutes

  4. Add tomatoes with juice, ½ chicken broth, thyme, oregano, paprika, red pepper flakes and cayenne pepper to pot

  5. Turn burner to high heat and boil for 30 minutes, stirring frequently to break up tomatoes

  6. While the soup is boiling, heat a skillet on medium high heat and add diced bacon until crispy

  7. After 30 minutes of boiling, add cooked bacon and bacon grease to pot and stir *if you prefer a more consistent texture, remove contents of pot, blend in a blender and return to the pot before adding bacon*

  8. Add remaining chicken broth and water and boil for 10 minutes, stirring frequently

  9. After 10 minutes, add butter, heavy whipping cream, and 1.5 teaspoons of basil, reduce heat and simmer for 10 minutes

  10. To serve, pour into a bowl and garnish with additional dry or fresh basil, use garlic basil bread to dip

Bread Recipe:

  1. Preheat oven to 400 degrees Fahrenheit

  2. Cut baguette into ½ inch thick slices and arrange on a greased baking sheet

  3. Using remaining olive oil, coat each slice of bread

  4. Using remaining garlic, add evenly to bread

  5. Using remaining basil, sprinkle evenly on bread

  6. Season heavily with salt, and add pepper to taste

  7. Place in the oven at 400 degrees Fahrenheit for 10 minutes

  8. Broil bread for two minutes (time may vary depending on broiler strength)

  9. Serve with creamy bacon tomato soup

Chocolate Chip Pudding Bundt Cake with Rich Chocolate Glaze

Recipe Source: My mom

My mom’s always had a love for baking, and she’s phenomenal at it. At any given time our family’s kitchen transformed into a bakery as she took special requests for tiered wedding cakes, elaborate birthday cakes, themed cupcakes, cookies and all sorts of holiday treats. My favorite was this Chocolate Chip Pudding Bundt Cake with a chocolate glaze. If you’re looking to impress your friends without having to take lessons from a professional baker, you should try this recipe. Warning: You’ll be asked to make it all the time if you do.

Illustration by Donyá Collins


  • 1 box butter cake mix (you can use devils food or dark chocolate, but butter cake is best)

  • 1 3 ounce package chocolate fudge instant pudding mix

  • 1 cup chocolate milk

  • ½ cup Crisco vegetable oil

  • 4 large eggs

  • 1 8 ounce carton of sour cream

  • 1 8 ounce package semi-sweet chocolate chips (reserve ¼ cup for Chocolate Glaze)

  • 3 tablespoon butter or margarine

  • 3 tablespoon light corn syrup

  • 1 ½ teaspoon water

Cake Recipe:

  1. Preheat oven to 350 degrees Fahrenheit

  2. Grease 12 cup bundt cake pan and set aside

  3. In a mixing bowl, add cake and pudding mix, mix together well

  4. In separate container, combine chocolate milk, oil and eggs

  5. Add chocolate milk, oil and egg mixture to the cake and pudding mixture, mix well

  6. Add sour cream to cake batter and mix

  7. Add chocolate chips until evenly distributed

  8. Spoon into your bundt cake pan and spread around evenly

  9. Cake for 55 to 65 minutes or until done (use toothpick to check for doneness)

  10. Cool in pan for 10-20 minutes

  11. Turn pan upside down onto serving dish

  12. Remove the pan and cool completely for 2 hours before adding chocolate glaze

  13. Store loosely covered at room temperature

Glaze Recipe:

  1. Heat remaining chocolate chips, butter, corn syrup and water in a saucepan on low heat, stirring frequently until chocolate chips are melted

    1. Warning: Do not overheat or it will harden

  2. Drizzle over finished chocolate chip pudding bundt cake

Texas Chili

Recipe Source: Benton Westbook (IU Senior and Dallas Native)

When my friend Benton mentioned that he was making his chili, I was skeptical at first. I personally had never found a chili that I genuinely liked, but this chili was amazing and nothing like anything I had ever had before. He served it in a bowl over Frito corn chips and topped it off with mexican blend cheese. He said in Texas they would call this style “Frito Pie”, and I was hooked. I got home from the trip and made it the next night to share with my roommates. This recipe is perfect for a cold day during the winter.

Illustration by Donyá Collins


  • 2 tablespoons vegetable oil

  • 2 cups chopped onion

  • 2 teaspoons salt

  • 1 tablespoon pepper

  • 2 teaspoons Cajun seasoning

  • 2 1/2 pounds chili meat

  • 1 tablespoon chili powder

  • 2 teaspoons cumin

  • 2 teaspoons crushed red pepper flakes

  • 2 teaspoons dried oregano

  • 2 teaspoons crushed garlic

  • 3 cans (15 ounces) crushed tomatoes

  • 1/4 cup tomato paste

  • 3 cups beef stock

  • 1 cup of beer

  • 2 tablespoons masa flour

  • 4 tablespoons water

For Serving:

  • Frito Corn Chips

  • Mexican blend shredded cheese

Chili Recipe

  • In a large saucepan, heat the vegetable oil

  •  When hot, add onions and sauté three to five minutes

  •  Add salt (you won’t need as much salt if using Tony Chachere's as it is salty), black pepper, Cajun seasoning, chili powder, cumin, red pepper flakes, oregano and chili meat

  • Cook until chili meat is browned throughout

  • Stir in garlic, tomatoes, tomato paste, beef stock, and beer

  • Bring up to a boil and reduce to a simmer

  • Simmer uncovered for an hour, stirring occasionally or until the beef is tender

    • Taste occasionally and adjust seasoning/salt to taste

  •  After one hour, mix the masa and water together and pour into the chili

  •  Cook on low for another 30 minutes

  • To serve, add Frito chips to a bowl, add chili, top with cheese

IDS food columnist Hunter Haines cooks creamy bacon tomato soup and garlic basil baguettes for a comforting, flavorful dish. Camera by Mallorey Daunhauer Edited by Mallorey Daunhauer Music from YouTube Music Library Reported by Hunter Haines
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