Beer Cheese & Tater tot soup

Sounds curious.. haven't made yet...

Mushroom barley soup

From Lauren Westmoreland 

Vegetable beef soup

From crisco

Broccoli Cheddar Soup

A Panera Bread knock off recipe

2 T. Butter, melted
1 large onion, chopped
1/2 c. butter, melted

• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.
Simmer 20 minutes.
Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.
Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.
Makes 8-10 servings.

Cheeseburger Soup

1 pound ground beef

1 pound bacon, cooked and crumbled*

¾ cup chopped onion

¾ cup diced orange pepper

¾ cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter, divided

3 cups chicken broth

4 cups diced cauliflower

¼ cup almond flour

 1 tsp. glucomannan

2 cups shredded cheddar cheese

1 ½ cup heavy cream

¾ teaspoon salt

¼ to ½ teaspoon pepper

 1 T. nutritional yeast

¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, chopped orange pepper, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, cauliflower and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until cauliflower is tender.
4. In small skillet melt remaining butter (3 T) and add the almond flour and glucomannan. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, heavy cream, nutritional yeast, salt and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon.Remove from heat and blend in sour cream.

Zucchini Garden Chowder

From Amy S

2 medium zucchini, chopped
1 medium onion, chopped
2 T fresh parsley, minced
1 t dried basil
1/3 C butter
1/3 C all purp flour
1 t salt
1/4 t pepper
3 C water
3 chicken bouillon cubes
1 t lemon juice
1 can (14.5oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg frozen corn
2 C shredded cheddar cheese
pinch sugar

In a dutch oven or soup kettle, saute the zuchhini, onion, parsley and basil in butter, over medium heat until vegetables are tender.

Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well

Bring to a boil; cook and stir for two minutes. Add the tomatoes, milk, and corn, and bring to a boil. Reduce heat. Cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese until melted. Add sugar and garnish with parsley if desired.

*Note: when I had this, I do not believe the pinch of sugar was added to my bowl/cheese, and it was fine without it.

Tortilla Soup

Rustic Tuscan Sausage Soup

Ingredients: 2 lbs. sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
 salt and pepper to taste
 Grated Parmesan cheese for topping (if desired)

Directions: 1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it. 2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes. 3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes. 4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference. 5. Serve hot garnished with grated parmesan, if desired. - See more at: http://feastonthecheap.net/tuscan-sausage-soup/#sthash.lwig3uZY.dpuf

Cream of Whatever Soup

2T butter
1/4 C flour
1/2 C low sodium chicken broth
1/2 C milk (I used whole, but lower fat is likely just fine)
salt and pepper to taste (just guess based on the salt content of the recipe you are making, I didn't add much and it was fine)
1/4 C of whatever you want the soup to be...mushroom, celery, onion, potato, broccoli, chicken (cooked), finely chopped.

In small saucepan heat the butter and the "of" ingredient until soft, (not tender), add flour and stir together. It will be thick, sticky and gooey, and that is ok. I used mushrooms from a can and slap-chopped them to pieces:-)

Slowly add broth and whisk to avoid lumps. Bring to a boil, while whisking, and cook until thickened (doesn't take long, so don't walk away!)

Add milk, salt and pepper and stir until combined and thick.

Butternut Squash Soup

Butternut Squash Soup with Cumin (recipe created by Lauryn!)

Chop up your squash, cover with water and boil until squash is very soft (will be pureed). Add chicken bouillon in proportion to the water. Do not drain (use the water in the puree)

Puree in blender or food processor

Pour back into pot and add water if its too thick (but it should be on the thick side).

Add cumin, do this according to taste. Warm on low temp just to work the seasons through, but it doesn't take long.

This soup is so fast and easy to make and tastes awesome! All my kids love it!

Cream of Broccoli Soups

4 C water
4 C broccoli florets (raw)
2 T margarine/butter
1 onion chopped (*can omit if you don't have any, just add a bit of onion powder)
1 large stalk celery chopped (*I omit this if I don't have any)
1/3 cup flour
2 T chicken bouillon powder (add a little more if you feel it needs more taste)
2 1/2 C milk
1/4 t ground nutmeg (I add to taste - definitely more than 1/4...closer to 3/4 for a single recipe)
1/4 t black pepper

1/2 C shredded sharp cheddar cheese (for serving)

**Portion wise, I usually do 1.5 of this recipe...and that gives us 2 meals.

- Add water and broccoli and boil; reduce heat and cook for 3 min
- Drain but reserve all water
- In blender or food processor - blend half the broccoli until fairly smooth (I have to add some of the water to do this)
- Coarsely chop remaining broccoli and set aside
- In pot, melt butter and add onion and celery and cook for 3-4 min (until soft)
- Add flour, stir constantly for 1-2 min
- Add reserved water and chicken bouillon and boil, stirring constantly. Reduce heat to medium and simmer, stirring constantly until thickened
- Stir in milk, nutmeg, and pepper, processed and chopped broccoli and heat through. Adjust seasonings to taste

- Serve garnished with grate cheddar cheese (this is totally the highlight!! and we like to break up soda crackers in there too!)

All in all a very thick and hearty soup...make it as smooth or as chunky as you want based on how you chop your veggies. Its a winner around here!

Chicken or Turkey Soup

1/2 C carrots, chopped

1/2 C celery, chopped

1/4 C onion, chopped

6 C chicken or turkey broth

1 1/2 C cooked chicken or turkey

1 t salt

1/2 t marjoram

1/2 t thyme

1/8 t pepper

1 1/4 C egg noodles

1 t minced fresh parsley

Boil cooked bones/carcas of whole chicken or turkey in water for about 1-2 hrs. Remove bones and take meat off to use in the soup.

Add veggies, spices, and bring to boil. Then lower temp and cook until carrots are soft. Add noodles

The Lady's Chicken Noodle Soup

From: Paula Deen; makes 8-10 servings

1 (2 1/2-3lb) fryer, cut up
3.5 quarts water
1 onion, peeled
1 1/2-2 t italian seasoning
salt and pepper to taste
1 t lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes

Add all ingredients to a pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock left. When chicken is cool enough to touch , pick bones clean, discarding bones, skin and cartilage. Set chickend aside. For the step you need:

2 C sliced carrots
2 C sliced celery, with leafy parts
8oz egg noodles
3T fresh or 3t dry parsley
1/3 C grated parmesan cheese
3/4C heavy cream
1/3 C cooking sherry
salt and pepper to taste

Bring stock to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to package directions. When are done, add chicken, parsley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasonigs if needed by adding salt and pepper.

If you are watching calories, you may leave out the cheese and cream.

Olive Garden Zuppa Tuscana

 From: Chasity Tucker

Ingredients
1lb of ground Italian sausage
1 1/2 t crushed red peppers
1 large yellow onion
4 T bacon pieces
2 t garlic puree
10 C of water
5 cubes of chicken bouillon
1 C of Heavy Cream
1lb of Russet potatoes or 3 large potatoes
1/4 of bunch of Kale

Steps
1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 min. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling
4. Add potatoes and cook until soft, about half an hour
5. add heavy cream and cook until throughly heated.
6. Stir in the sausage
7. Add Kale just before serving.

Olive Garden Chicken and Gnocchi Soup

From: Lindsey Williams

1 C  chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 T butter
4 T flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 C carrots, finely shredded
1 C onion, finely diced
1 C fresh spinach, coarsely chopped
1 T extra virgin olive oil
1/2 t thyme
1/2 t parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
 
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Taco Soup

From: Pauline Beange

1 1/2lb ground beef
1/2 C onion, chopped
1 cn (28oz) tomatoes (whole or diced)
1 cn kidney beans with juice
2 C frozen corn
1 C tomato sauce
1 pkg taco seasoning
2 C water
salt & pepper to taste
grated cheese & nacho chips for serving

Brown beef and drain. Combine all ingredients except chips and cheese. If using whole tomatoes, can whir them in a blender to disguise:-) Simmer 15-30 minutes. Ladle into bowls. Top with grated cheese and serve with nacho chips and salad.

NOTE: Different kinds of beans can be used (black turtle, navy, pinto), and ground turkey can be used.

Beef Barley Soup

beef soup bones
10 C water
1/2 C barley
2 t salt
2 diced onions
2 cl garlic, minced
2 bay leaves
2 carrots, diced
2 celery stalks, diced
1 C shredded cabbage
2 potatoes, diced
2 C stewed tomatoes or 2 cans
1 can tomato soup

Bring bones to a boil, simmer and then skim. Add spices, onion, garlic. Cover and simmer 1 hour (1 1/2 hours if meat on bones) or until meat is tender. May be chilled over night. Next day remove fat from top of the broth. Add vegetables and barley and tomatoes. Simmer 1 hour. Adjust seasoning.

Corn Chowder Soup

1 C frozen corn
4 C diced potatoes
1 small onion, diced
2 T bacon drippings
4 C scalded milk
3 T butter
1 t salt
1 pepper
pieces of bacon, optional

Cook potatoes, corn and onion. Add rest of ingredients and simmer. Soup can be thickened with flour.

French Onion Soup

Yield: 6 one cup servings

2 T margarine or butter
3 large spanish onions, peeled, sliced
1 can (14 1/2oz) beef broth
3 C cold water
1 bay leaf
6 slices french bread, toasted
1 C swiss cheese
1/4 C grated parmesan cheese

Melt margarine in large skillet on medium heat. Add onions; cook 15 min or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 min. Remove and discard bay leaf.

Preheat broiler. Ladle hot soup evenly into 6 ovenproof bowls.

Top each with a toast slice; sprinkle with cheeses. Broil 5 - 10 min. or until cheese is golden brown.

Mushroom Vegetable Soup

From: Lauren Bolger

1/4 C butter
onion
4 carrots
18 oz mushrooms (fresh), chopped
3 stalks celery
1/2 C flour
2 C rice (4 C cooked)
salt to taste
dash of dry mustard
1/2 t curry powder
1/4 t pepper
1/8 t cayenne pepper
2 C milk
6-8 C stock on high heat