Broccoli Cheddar Soup

Delicious! And not so thick like at salad bars. Got this from ADN and substituted veggie broth instead of chicken broth. Randy loved this, too.

Broccoli cheddar soup

Serves 4

6 tablespoons butter

1 small onion, chopped

1/4 cup flour

2 heads of broccoli, finely chopped

2 carrots, peeled and finely chopped

3-4 cups Veggie broth

2 bay leaves

1/4 teaspoon nutmeg

2 cups half and half

2 1/2 cups sharp cheddar cheese, grated

salt and pepper to taste

To a large pot over medium heat, add the butter and melt. Cook the onions until tender and translucent, about 2-3 minutes. Stir in the flour until everything is coated and cook another two minutes, stirring often.

Add the broccoli, carrots, 3 cups of the broth, bay leaves and nutmeg to the pot, stirring to combine. Season with salt and pepper. Bring the soup to a boil and cook for 10 minutes, stirring often, until the vegetables are tender. Remove the soup from the heat. Stir in the half and half and the cheese until melted and smooth. If the soup is too thick, add more broth as desired. Discard bay leaves and season with salt and pepper to taste. Serve while hot.

Tom Kha Veggie

This silky, aromatic soup is a complete meal in a bowl. (From Bon Appetit)

Ingredients

6 SERVINGS

• 1 1” piece ginger, peeled
• 10 kaffir lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
• 6 cups low-sodium chicken broth
• Bell peppers, broccoli, tofu, shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
• 2 13.5-oz. cans coconut milk
• 2 Tbsp. fish sauce (such as nam pla or nuoc nam)
• 1 tsp. sugar
• 2 stalks fresh lemongrass, tough outer layers removed
• Chili oil, cilantro leaves with tender stems.

Preparation

Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids. Or just leave them in for more flavor.

Add mushrooms, tofu, and other veggies, and simmer, skimming occasionally, 20–25 minutes. Mix in coconut milk, fish sauce, cilantro, chili oil, and sugar.

Cannellini Bean Soup with Kale & Garlic

http://www.foodnetwork.com/recipes/dave-lieberman/cannellini-bean-soup-with-kale-and-garlic-olive-oil-crostini-recipe-1947101


Randy loved this!

Lasagna Soup

TOTAL TIME: 0:25

LEVEL: EASY

SERVES: 4-6

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• kosher salt
• 1 lb. ground beef
• 4 cloves garlic, minced
• 28 oz. can crushed tomatoes
• 1 tbsp. balsamic vinegar
• 1 tbsp. dried oregano
• 4 c. low-sodium chicken broth
• 8 oz. lasagna noodles, broken into 2" pieces
• 2 c. shredded mozzarella
• Grated Parmesan, for garnish
• Torn fresh basil, for garnish

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot.
2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes, balsamic, and dried oregano.
3. Pour in chicken broth and bring to a simmer.
4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
5. Add mozzarella and stir, letting melt into soup.
6. Garnish with Parm and basil.

Roasted Cauliflower Soup

The first time I made this soup, I used broth from an orange-spiced duck, which was incredibly fatty and overpowered with flavor, as you might guess, but still delicious. I recommend sticking with good old chicken broth as the recipe calls for.

Roasted Cauliflower Soup with Cumin

serves 4 to 6

1 large head cauliflower (1 1/2 to 2 pounds), halved, cored, and cut into 1 1/2-inch florets
1 heaping teaspoon cumin or cumin seeds
1 heaping teaspoon curry powder
4 tablespoons olive oil, divided
salt and crushed red pepper flakes
1 small onion, diced (about 1 cup)
1 clove garlic, minced
3 tablespoons unsalted butter
1 bay leaf
4 cups broth
1/4 cup plain yogurt

Preheat oven to 375 degrees F. Place cauliflower florets in a large mixing bowl and sprinkle with cumin seeds and curry powder. Drizzle with 3 tablespoons olive oil and toss to coat.  Season with a big pinch of salt and crushed red pepper flakes.  Spread on a foil-lined baking sheet. Place in the oven and roast until just tender, about 25 minutes.

In a large saucepan over medium heat, warm the last tablespoon of olive oil.  Add the onions and cook, stirring occasionally, until softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 minute more.  Add the roasted cauliflower to the pot along with the butter, bay leaf, and broth. Simmer over medium heat until liquid has reduced some and the cauliflower is very tender, about 15 minutes.  Pick out and discard the bay leaf.

In a blender, carefully puree the soup in two or three batches until very smooth.  Return the soup to the saucepan and stir in the yogurt.

Rewarm over medium heat, adding more water to create a thinner consistency if you’d like. Add salt & pepper if needed. If you like, garnish with bacon bits and a ribbon of heavy cream.

Mexican Black Bean Soup

Easy and fast! Perfect soup for dipping grilled cheese sandwiches.

2 T vegetable oil
1 onion, choppped
2-3 garlic cloves, chopped
1 t. oregano
1 t. cumin
1 15 oz. can tomatoes
1/4 cup red salsa
2 16 oz. cans black beans, drained but not rinsed
2 cups chicken broth
Optional garnishes: cilantro, tomatoes, sour cream, scallions, avocados, lime wedges.

In a large saucepan, heat oil. Add onion, garlic, oregano, and cumin. Cook stirring until onions are soft (3-5 mins). Add tomatoes, salsa, beans, and broth. Bring to a boil and cook, stirring, for 5 minutes.

In 2 batches, puree soup in a blender. Return to pot and reheat, stirring often, for 5-7 minutes.