Broccoli Cheese Soup

I am a total sucker for broccoli cheese soup.  In my mind it's healthy because there are vegetables like broccoli, which have things like vitamins, nutrients, and all the other great stuff that I hear about on tv.  I realize there is cheese in there, lots of cheese, and half and half, but don't we, and women especially, always need calcium??  This is really just a big bowl of health and longevity.....and calories.  But listen, if there is a time that we all need calories, it is when it's 25 degrees with a wind chill and no amount of clothes will warm you up.  Enjoy this soup while sitting next to a fire, and please don't leave out the nutmeg, I promise you'll regret it if you do. 

 

Broccoli Cheese Soup

from food.com

1 tbl. butter

1/2 medium onion, chopped

1/4 c. butter

1/4 c. flour

2 c. half and half

2 c. chicken stock

1/2 lb. fresh broccoli*

1 c. carrot, julienned
1/4 tsp. nutmeg
8 oz. grated white sharp cheddar

*I used frozen broccoli and cooked it in the microwave without thinking.  If you happen to do this as well, just make sure to add in the broccoli at the very very end so that it doesn't become a soggy mess.

In a skillet, saute the onion with the 1 tbl. of butter until the onions are transparent and fragrant.  Set them aside.

In a large stock pan, melt the butter and then add the flour while whisking.  Whisk this for about 3-5 minutes.  Slowly add in the half and half and chicken stock while stirring constantly.  Let this mixture simmer for 20 minutes.  Add the broccoli (unless cooked), carrots, and the cooked onions and then cook over low for about 20 minutes.  Add salt and pepper to taste along with the nutmeg.  Then add the cheese and stir until well combined. 

-D

Tomato Tortellini Soup

This is my second attempt at a recipe off of pinterest, and I have to say that with the colder weather this week, this was a very welcomed recipe.  I've always been a fan of tomato soup, it gives you that cozy sit by the fire kind of feeling.  This has the added bonus of pasta in it, who doesn't need a couple carbs to keep them going??  This recipe is one of those "semi-homemade", using cans of tomato soup and dressing them up with spices.  This was a big hit in our house, and definitely something I will make again!

Tomato Tortellini Soup
adapted from Taste of Home

1 package (20 oz) refrigerated cheese tortellini*
2 cans (10 3/4 oz.) condensed tomato soup
2 c. chicken broth
2 c. milk
2 c. half and half
1/2 c. chopped oil-packed sundried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. basil
1/2 tsp. salt (to taste)
1/2 c. shredded parmesan cheese

*The original recipe calls for 9 oz, but a lot of people said that it was too soupy and they wished they had used more.  I ended up using the 20 oz and did not regret it.

Cook the tortellini to the directions on the package.

In a large pot combine the tomato soup, chicken broth, milk, half and half, sundried tomatoes, onion powder, garlic powder, basil, and salt.  (I always use low sodium broth, so I added the salt, but taste it before hand just to make sure).  Heat the mixture until completely warmed through, then add the parmesan cheese and the cooked tortellini.  Serve with additional parmesan cheese, and enjoy!

Southwestern Chicken Soup

Here are the things I love most about the fall, in no particular order:
1) Coats! They can hide all the bumps and love handles from the sweets that we all eat during this time of year...
2) Snow!  Since I live in Texas I can say that I LOVE the snow, and by snow I mean the cold stuff that comes down for 1 minute and doesn't stick to the ground.
3) Last, but not least, soup!  It's so versatile that you can use almost all the same ingredients, change just a few things, and have a completely different meal. Even better, you can throw all kinds of leftovers in a pot and come out with something delicious and filling.

I'd like to call this recipe a chicken tortilla soup like they do on the website I found it, but I'm having a hard time doing that because it just isn't quite what I think of when I have tortilla soup.  Instead, I'm going with Southwestern Chicken soup, toooooootally different, right?  I think that even with the changes I  made to the original recipe that it could use a little bit more spice, maybe some cayenne to kick it up a notch.  Either way, it is tasty and has a good helping of chicken and vegetables to fill you up on a cold night.

Southwestern Chicken Soup
adapted from allrecipes

1 onion, chopped
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. chili powder
1 (28 oz.) can crushed tomatoes
1 (32 oz) can chicken broth
1 c. water
1 (11 oz) can whole corn kernels
1 (11 oz) can hominy
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed
2 boneless chicken breast halves, cooked and cut into bite-sized pieces

In a large stock pot heat the olive oil over medium heat, saute the onion and garlic in the oil until soft, 5-10 minutes.  Add the chili powder, cumin, garlic powder, chili powder, tomatoes, chicken broth, and water and bring to a boil.  Simmer this mixture for 10 minutes.  Stir in the corn, hominy, green chiles, beans, and chicken and simmer for another 10 minutes.

Serve with shredded cheese, sour cream, and tortilla chips to warm you up from head to toe!

-D