Broccoli Cheese Soup

The first time I ever had broccoli cheese soup was at Panera and oh my did I fall in love. It is probably my favorite soup of all time. So creamy and cheesy and yummy. But, I can’t drive to Panera anytime I have a broccoli cheese soup craving so I set out to find the perfect recipe.

I have to tell you that I hit the recipe jackpot with this one. Not only does this broccoli cheese soup recipe taste delicious but it’s also really easy. I typically can throw this together in 15 minutes or so. The ultimate recipe right there…quick, easy, and super yummy! IMG_9047

Broccoli Cheddar Soup

From: Annie’s Eats

Ingredients:

6 Tbsp Butter-divided

3/4 cup chopped onion

1 cup shredded carrot

4 cup broccoli florets cut into small pieces

3 cups low sodium chicken broth

1/2 tsp onion salt -I only had onion powder and it works great

1/2 tsp garlic powder

4 tbsp flour

2 cups milk

2 cups sharp cheddar cheese

salt and pepper to taste

Directions

In large stock pot or dutch oven melt 2 tbsp butter. Once melted throw in onions and cook about 2 minutes or until translucent. Add shredded carrots and cook a minute or so more. Add in broccoli, broth, onion salt and garlic powder. Bring to a boil then reduce heat to simmer.

While that is simmering away melt remaining 4 tbsp butter. Once melted toss in flour and whisk 2-3 minutes or until golden brown.  Add in milk and whisk until there are no more lumps and cook until milk thickens and bubbles which takes a good 5-7 minutes. Once the milk has thickened add in cheese and let melt. Add to the broccoli mixture and cook until it has warmed through and broccoli is tender. Taste, add salt and pepper, and serve immediately with a beautiful chunk of crusty bread. Enjoy!

Butternut Squash Soup

It all started with Little Miss. One minute she had a cough. We all went to sleep early that day so we could be well rested.

The next day came and all Little Miss was sick. Little Man was sick. I was sick. I’m 100% blaming Mr. Chaos on this one. Whenever the Army sends him to have mandatory fun, the three of us left here get sick.

And I have a massive to-do list to tackle.

One of the items on my massive to-do list is to post a blog about some soup I made a few days back. I am a soup skeptic. Never liked it that much until I got older. When I was younger I believe I would only eat chicken noodle or clam chowder. Last winter my Mom made this soup and I was terrified to try it. But knowing that I liked soup more and more I decided to just take a leap of faith.

I’m so glad I did. Butternut Squash soup is super good. This recipe is easy and delicious as is but I, of course, modified it slightly.

Butternut Squash Soup

Modified from : Allrecipes.com

1 medium sized Butternut Squash

half of an onion-diced

4 tbsp butter

3 cups chicken broth

1/2 tsp dried majoram or more to taste

1/8 tsp cayenne pepper or more to taste

salt and pepper to taste

1/2 pkg cream cheese (you can use more for a much richer soup. I think I may have used half of a half to start and added more after tasting)

Directions

Preheat oven to 350

Take that beautiful butternut squash and cut it in half. Clean it out and then cut the halves in half. Throw them on a pan, drizzle with some olive oil and salt (you can add some minced garlic too for more flavor). Roast them in the oven for about an hour.

Take the butternut squash and remove the skin. Roasting should make this much easier. Cut into cubes.

Melt butter in large saucepan over medium high heat. Add in your onion and saute until tender. Add in the squash, chicken broth, majoram, cayenne, salt, and pepper. Bring to a boil and cook for about 20-25 minutes.

Dump all contents of the saucepan and cream cheese into a food processor or blender and puree until smooth. Pour contents back into pan and heat through not letting it come to a boil. (only about 3-5 minutes).

Enjoy

Super easy and super good. Butternut squash tastes a lot like potatoes. Super good, super creamy. Perfect with some homemade bread on a nice cold day!

 

 

 

Crockpot French Onion Soup

It’s been cooler here. A lot cooler. Like highs in the high 60s and lows in the 40s.

Last night we had to turn on the heat. And this morning, I had to layer Little Miss up for school. Because it’s 40s in the morning and high 60s to low 70s in the afternoon.

I love it. And with cooler weather comes soups and stews. They make me happy.

So when I saw this post over at How Sweet It Is, I got a tad bit excited. I love French Onion Soup. Add to that that this french onion soup is cooked in the crockpot all day and I’m completely in love.

Not my picture. Picture credit goes to How Sweet It Is

If you like French Onion Soup, you will like this. I followed the recipe exactly and it turned out perfectly. It does make a lot so I decided to freeze half of it for a later date. I also added more salt. I recommend tasting before serving and adjusting salt and pepper to your preference.

Crockpot French Onion Soup

[adapted from Tyler Florence]

makes a giant pot, about 8-10 servings

4 medium sweet onions, thinly sliced

3 garlic cloves, minced

4 tablespoons of butter

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

3 tablespoons flour

8 ounces of beer

64 ounces of low-sodium beef stock

2 tablespoons fresh thyme

1/2 teaspoon black pepper

1/2 teaspoon salt

french bread

gruyere cheese, sliced

Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramely and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours.

Before serving, cut french bread or baguette into slices. Fill soup bowls to the top, then cover with slice of bread and a slice of cheese. Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Be careful when serving as bowls will be hot!

 

Chicken Tortilla Soup

It was so dreary this Saturday from our meeting with Hurricane Irene that I got to take the opportunity to make some yummy soup.

I have to start by saying this…

I used to hate soup. I wouldn’t eat any of it. Thought it was all yucky. Then, as I got older and wiser, I realized that soup…oh soup…it’s so yummy! I don’t know why I changed my mind. Wait, yes I do. I went to Olive Garden and had their soup and salad (I also thought soup and salad could never make a meal…that’s another blog post) and had their Zuppa Toscana and my mind slowly started changing until I fully understood that soup…soup is good. Very very good.

And the only soup I had the ingredients at the house to make was chicken tortilla soup.

I had never had it before. My life has been forever changed.

It was amazingly good.

And even better…super easy.

Not my Photo...Credit for this Pic Goes to The Pioneer Woman

I made some minor changes: Only used one can of black beans, didn’t use bell pepper since I’m the only one who likes them, and didn’t use the corn tortillas in the soup but instead bought a bag of crunchy tortilla strips (found by the croutons next to salad dressings) and used them as a garnish along with the avocado, sour cream, and cheese. Also, I tried it with and without sour cream and my personal taste liked it better without. Enjoy!

You can find the recipe here…But for convenience…just scroll down 🙂

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-½ teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • ÂĽ cups Diced Green Bell Pepper
  • ÂĽ cups Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • FOR THE GARNISHES:
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

Preparation

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)