Broccoli Cheese Soup

Ingredients:

3/4 cup butter

3/4 cup all-purpose flour

9 cups chicken stock

9 cups milk

1 teaspoon salt

1 1/2 teaspoons white pepper

5 cups fresh broccoli florets

1 1/2 pounds processed cheese, shredded

3 cups shredded Cheddar cheese

Directions:

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Cauliflower White Cheddar Soup

Ingredients:

2 Tbsp. olive oil
1 onion, diced
1 quart Kitchen Basics® Unsalted or Original Chicken Stock
1 head cauliflower, about 2 1/2 lb., cut into florets
2 cups evaporated skim milk (heavy cream)
¼ tsp. grated nutmeg
Freshly ground pepper, to taste
4 oz. white cheddar cheese, shredded
2 tsp. kosher salt, plus more, to taste
¼ tsp. grated nutmeg
Freshly ground pepper, to taste
8 oz. white cheddar cheese, shredded

Directions:

In a large saucepan over medium-high, heat the olive oil. Add the onion and cook, stirring occasionally, until tender, 5 to 8 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the stock, cream, nutmeg and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.

Remove one cup of cauliflower florets and set aside. Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust the seasonings.

Remove one cup of cauliflower florets and set aside. Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust the seasonings.

Chicken Noodle Soup

Ingredients:

32 oz. Kitchen Basics Chicken Stock
1 cup cooked chicken, cut into 1/2” pieces
1 cup mixed vegetables, fresh or frozen
1 cup noodles or alphabet macaroni (*or gluten-free noodles)
Optional: 1/4 tsp. basil, dill or thyme

Directions:

- In a large pot, bring stock, meat, vegetables, and herbs to a boil.

- Add noodles and simmer until tender.

Potato Spinach and Artichoke Soup

Ingredients:

• 5 large baking potatoes, peeled and quartered

• Salt

• One 9-ounce box frozen artichoke hearts, thawed

• Two 10-ounce boxes chopped frozen spinach, thawed

• 2 tablespoons butter

• 2 tablespoons extra-virgin olive oil (EVOO)

• 1 onion, finely chopped

• 4 cloves garlic, finely chopped

• 1 cup milk

• Pepper

• 4 sprigs thyme, leaves chopped

• One 32-ounce container (4 cups) chicken broth

• 1 cup grated parmigiano-reggiano cheese

• Crusty bread, sliced and toasted

Directions:

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.

2. Place the vegetables in a clean kitchen towel and squeeze dry.

3. In a medium pot, melt the butter in the EVOO, 2 turns of the pan, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the thyme, then stir in the chicken broth. Stir in the reserved vegetables and heat through, about 2 minutes. Stir in the cheese. Thin the soup with a little water if desired. Pass the crusty bread and extra cheese around the table.

Taco Soup

This is such an easy soup and tastes amazing. I like to change it up a bit and make it a ranch taco soup by adding a Hidden Valley Ranch packet and of course top with shredded cheese and sour cream to make a wonderful hearty meal. Enjoy!!

Ingredients:

- 1 lb. groud beef

- 1 onion, chopped

- 3 cans mild chili beans, undrained

- 1 can diced tomato, undrained

- 1 can corn, undrained

- 1 8oz. can tomato sauce

- 1 package taco seasoning

- 1 package ranch mix (*optional)

- 1 1/2 cups water

- shredded cheese, sour cream, tortilla chips for garnish

Directions:

- Brown meat with onions in large saucepan; drain.

- Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

- Served topped with cheese, sour cream, or tortilla strips

Spicy Chicken Soup

This is a great soup that you can really make to cater to your taste and your comfortable spice level. Top with tortilla strips, shredded cheese, and sour cream and its a perfect way to warm a cold day!

Ingredients:

2 quarts water

8 skinless, boneless chicken breast halves

1/2 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

2 tablespoons dried parsley

1 tablespoon onion powder

5 cubes chicken bouillon

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

1 (16 ounce) jar chunky salsa

2 (14.5 ounce) cans peeled and diced tomatoes

1 (14.5 ounce) can whole peeled tomatoes

1 (10.75 ounce) can condensed tomato soup

3 tablespoons chili powder

1 (15 ounce) can whole kernel corn, drained

2 (16 ounce) cans chili beans, undrained

1 (8 ounce) container sour cream

 

Directions:

 

- In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

 

- In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Coconut Red Lentil Soup

This soup takes some time and prep, but the flavors and aromas are amazing!!!

Ingredients:

1 cup yellow split peas

1 cup red split lentils

7 cups water

1 medium carrot, cut into 1/2-inch dice

2 tablespoons fresh peeled and minced ginger

2 tablespoons curry powder

2 tablespoons butter

8 green onions (scallions), thinly sliced

1/3 cup golden raisins

1/3 cup tomato paste

1 14-ounce can coconut milk

2 teaspoons fine grain sea salt

one small handful cilantro, chopped

Directions:

- Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

- In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Sautee for two minutes stirring constantly, then add the tomato paste and sautee for another minute or two more.

- Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency

- This soup is amazing alone, but is also great served over rice!!

Cheesy Corn and Potato Chowder

Ingredients:

• 2 tablespoons margarine

• 1 cup chopped celery

• 1 cup chopped onion

• 2 (14.5 ounce) cans vegetable broth

• 3 cups peeled and cubed potatoes

• 1 (15 ounce) can whole kernel corn

• 1 (4 ounce) can diced green chiles

• 1 (2.5 ounce) package country style gravy mix

• 2 cups milk

• 1 cup shredded Mexican-style processed cheese food

Directions:

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.

3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Creamy Tomato Soup

This soup is an instant classic! Very quick and easy to make with canned soup and milk, but the sauteed onions and celery really help to give it that homemade taste!

Ingredients:

- 4 Tablespoons butter

- 1/4 cup chopped onion

- 1/4 cup chopped celery

- 3 Tablespoons all-purpose flour

- 3 cups milk

- 2 teaspoons sugar

- 1 teaspoon salt

- 1/4 teaspoon black pepper

- 2 cans diced tomatoes, undrained

- chopped basil leaves or grated parmesan, optional

Directions: 

- In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender. Stir flour into the vegetable mixture, stirring until well incorporated. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil. 

-Dice tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in a separate saucepan then gradually add them to the first mixture, stirring constantly. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves. 

- Of course you can always pair this with a grilled cheese for an instant classic!!!

Black Bean Soup

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Ingredients:

1 tablespoon vegetable oil

1 onion, chopped

1 clove garlic, minced

2 carrots, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

4 cups vegetable stock

2 (15 ounce) cans black beans, rinsed and drained

1 can whole kernel corn

1/4 teaspoon ground black pepper

1 can stewed tomatoes

Directions:

-In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

-Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
 
- Serve with shredded cheese, sour cream and a few fresh avacado slices!

French Onion Soup

I have tried a couple different french onion soup recipes, but this is by far my favorite! Its full of wonderful flavor and it only take an hour to complete...15 minutes of prep time and 45 minutes to cook...make it a wonderful easy night dinner!

Ingredients:

1/4 cup butter

3-4 medium onions, thinly sliced

1 teaspoon white sugar

1 Tablespoon all-purpose flour

2 1/2 cups water

1/2 cup red wine

2 (10.5 oz) cans condensed beef broth

1 French baugette

8 oz. sliced Swiss cheese

Directions:

- Melt butter in a 4 qt. sauce pan. Stir in sugar. Cook onions for 10 minutes or until golden brown (**the trick is to cook the onions slowly over medium high heat..I added just a touch of garlic for extra flavor!)

- Stir in flour until well blended with onions and juices in pan.

- Add water, wine, and beef broth; heat to boiling. Reduce to low heat and simmer for 10 minutes

- Cut 4 1 inch thick slices of bread from baugette loaf. Toast slices in oven on 365 for about 10 minutes or until bread is golden brown.

- Ladle soup into 4 12oz., oven safe bowls. Place 1 slice of tasted bread on top of each bowl of soup. Fold Swiss cheese sliced to fit each slice of bread.

- Bake at 425 for about 10 minutes or until cheese is melted. (**I placed the bowls on a cookie sheet for an easier way to handle.)

- Serve with remaining baugette loaf...is also wonderful with a simple salad!

Thai-spiced Pumpkin Soup

With Fall right around the corner I thought I would start my blog with wonderful soup recipes that are full of flavor and perfect to warm up any crisp fall evening! All soups can be made as a double batch and one batch can be frozen to use another night.

My first soup is a wonderful pumpkin soup. This is a very rich and full of flavor...plus it is perfect for this time of year!

**With this soup keep in mind that different Thai curry pastes have different strenghts. Start with a teaspoon of curry paste and build from there until the soup has the level of spiciness and flavor that you are comfortable with.**

Ingredients:

2 small to medium pumpkins

3 tablespoons unsalted butter, room temperature

1 14oz can coconut milk

1 teaspoon (or more depending on preference) red Thai curry paste

2 teaspoons fine grain sea salt (or more to taste)

Directions:

- Preheat oven to 375 degrees and place racks in the middle.

- Carefully cut each pumpkin in half or quarters. Slater each piece of pumpkin with butter and sprinkle generously with salt.  Place on a baking sheet skin side down, and place in the oven.

-Roast in oven about an hour or until pumpkin is tender throughout.

- When the pumpkin is cool enough to handle, scoop into a large pot over medium high heat.

- Add coconut milk and curry paste and bring to a simmer (** I used about 6 teaspoons of curry paste and it was not over the top spicy)

- Remove from heat and puree with a hand blender, or pour into blender and puree  (**you should have a very thick base at this point)

- Now add 1 cup of water at a time pureeing between additions to get to the consistency that you prefer (**a light vegetable stock would work here as well to add more flavor)

- Bring to a simmer again and add salt

- Simmer about 10 minutes and serve! (**serve with a dallop of sour cream and a few toasted pumpkin seeds!!!!)