Broccoli Cheddar Soup

This was the first time I attempted homemade broccoli cheddar soup....it was delish!

Recipe from here.

Ingredients:

• 6 tbsp butter, divided
• 1 cup carrot, chopped or shredded
• 4 cups small broccoli florets
• 3 cups low-sodium chicken or vegetable broth
• ½ tsp onion salt (I omitted, didn't have this)
• ½ tsp garlic powder
• 4 tbsp flour
• 2 cups milk (any kind, I used Organic 1%)
• 2 cups shredded sharp cheddar cheese (do not use pre-shredded)
• Salt and freshly ground black pepper

Instructions:

1. In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the carrots to the pan and sauté until tender, about 5 minutes. Stir in the broth, onion salt and garlic powder. Bring the mixture to a boil, add the broccoli, then reduce the heat to a simmer.
2. Meanwhile, in a medium saucepan, melt the remaining butter. Add the flour and cook for 1-2 minutes until lightly golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, remove the saucepan from the heat and whisk in the cheese until completely melted. Slowly pour the cheese sauce into the soup pot and stir to combine the mixtures. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smoother texture. I garnished with croutons.

Baked Potato Soup

I made this recipe a few years ago and was suddenly craving it the other day. It's sooooooo yummy on a chilly night! Pure comfort food.

Recipe from Cooking Light

Ingredients:

• 4 baking potatoes (about 2 1/2 pounds
• 
  2/3 cup all-purpose flour (about 3 ounces)

• 6 cups 2% reduced-fat milk

• 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided


• 1 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• 1 cup reduced-fat sour cream


• 6 bacon slices, cooked and crumbled


• Cracked black pepper
  

Preparation:

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Tortellini Soup

Tortellini Soup
Recipe from Rachael Ray
Serves 2-3 People

Ingredients:
1 quart chicken stock
16 ounce bag fresh or frozen tortellini
1 bunch spinach
Zest of 1 lemon
Freshly grated Parmesano-Reggiano

Directions:
Place a medium pot over medium-high heat and bring the stock to a boil.
Drop the tortellini into the pot and cook according to package directions.
In the last 30 seconds of cooking, add the spinach and lemon zest in to the pot.
Season with salt & pepper, and garnish each serving with some freshly grated Parmesano-Reggiano.

Stuffed Pepper Stoup

Recipe by Rachael Ray. Suggested by Nicole S.

Ingredients:
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground beef sirloin
Salt and black pepper
1/2 teaspoon allspice (i omitted)
4 cloves garlic, chopped
1 large onion, cut into bite-size dice
3 green bell peppers, seeded and cut into bite-size dice
1 bay leaf
1 quart chicken stock
1 can crushed tomatoes (28 ounces)
1 cup orzo pasta
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table

Preparation:
Heat a medium soup pot over medium-high heat with the EVOO. When the EVOO is hot, add beef and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
Serve in shallow bowls with grated cheese.

Yum!!!

Simple Chicken Noodle Soup

Ingredients:
•2 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
•2 medium carrots, chopped
•4 fresh thyme sprigs
•1 bay leaf
•2 quarts chicken stock
•8 ounces dried wide egg noodles
•1 1/2 cups shredded cooked chicken
•salt and freshly ground black pepper
•1 handful fresh flat-leaf parsley, finely chopped (i omitted)

Directions:
Place a soup pot over medium heat and coat with the oil. Add the garlic, carrots, thyme and bay leaf. Cook and stir for about 5 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chipotle Chicken and Tomato Soup

Source: Cooking Light + my own twist

Ingredients
1/2 teaspoon ground cumin
1 (15.5-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced or stewed tomatoes
1 (14-ounce) can fat-free, less-sodium chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breast (i bought rotisserie chicken breasts already cooked)
1 tablespoon extravirgin olive oil
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Directions
Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.

(http://joelens.blogspot.com)

Fresh Corn Chowder

I cut this recipe in half when cooking for two. It is good served as an appetizer. It was not filling at all, so don't make it as your only dish!

Source: Vegetarian Times + my own twist

Serves 4

Ingredients:
2 1/2 cups almond milk
2 1/2 cups raw corn kernels, from about 5 ears or thawed frozen
1 small avocado, peeled and diced (about 1 cup)
dash of salt
cracked black pepper to taste

Directions:
1. Pureé almond milk, 2 cups corn kernels, 3/4 cup avocado and salt in blender until smooth.
2. Pour into pot and cook on low just until warm (about 2 or 3 minutes). Do not boil!
3. Ladle into bowls, garnish with remaining corn and avocado, and sprinkle with cracked black pepper.