Dinner? Soup’s On!

It’s starting to finally cool down. For me, that means SOUP weather!

I am looking forward to a yummy winter.

Roasted Broccoli Cheddar Soup
This final recipe is a culmination of years catering lunches and teaching cooking students; a few tweaks each time I prepared it for someone. It is a winner.
Gather:
2-3 Tablespoons olive oil
2 large crowns of broccoli, trimmed to florets
1/4 cup butter
1 medium onion, chopped (approx. 1 cup)
4 medium carrots, chopped (approx. 1 cup)
2 stalks celery, chopped (approx. ½ cup)
1/4 cup flour
1 teaspoon Kosher salt
1/4 teaspoon nutmeg, fresh grated
1/2 teaspoon fresh cracked pepper
2 cups low sodium chicken stock
2 cups half-and-half
¼ cup finely grated parmesan
8 ounces grated sharp cheddar
To Make:
Place broccoli in roasting pan and roast in oven at 350 for 20 minutes. This is an extra step, but the added flavor is soooo worth it.

While broccoli is roasting, place half and half in a small saucepan and warm over low heat. In a large saucepan, melt butter under medium to medium high heat and sauté onions, celery, and carrots.

Add in flour and cook for 3-5 minutes making a blonde roux. Add seasonings and whisk in chicken stock.  Bring to boil, reduce to a simmer, and simmer on low.  When the broccoli is done, add it in, and simmer for an additional 20 minutes.

Using either an immersion blender or ladling into a regular blender, puree the soup. Return the soup to the saucepan and add in warmed half and half and cheeses.  From this point, do not allow to boil.  Gently simmer soup for about 20 minutes, allowing the flavors to combine and cheeses to melt. Ladle into bowls, find your favorite bread, crouton, or crackers and dive in to some cheesy comfort. Trust me, my phone does not do justice to the yumminess.

Beef & Vegetable Soup like my Dad made it
Gather:
1/2 pound ground beef
1/3 large onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 red bell pepper, chopped
3 cloves garlic, diced
1 large red potato, large dice
14 ounce can whole tomatoes
3 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
2 teaspoons dried herbs de Provence
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
1 bay leaf
3 cups beef broth
To Make:
In a large soup pot, over medium-high heat, brown the meat with onion, celery, carrot, pepper, and garlic. Remove from heat, drain, and discard the grease.
Return to heat add tomato paste, Worcestershire, and herbs. Cook over medium-high heat until dry. Stir in broth, add potato, and bring to a boil. Reduce heat to low/medium-low and simmer for 15-20 minutes, until potatoes are softened.

A’s Potato Soup
This is an original S’more Mom recipe, and one of my all time winter favorites!
Serves 4
Gather:
2 Tablespoons olive oil
2 Tablespoons butter
1 celery stock, fine dice
3 baked Yukon gold potatoes
1 clove garlic
3 sprigs fresh thyme
1 1/2 cups thick cubed black forest ham
1/2 medium sweet onion
1 shallot
2-4 cups chicken stock
2/3 – 1 cup cream, half-and-half, or whole milk
1/4 cup sour cream
2 Tablespoons chives, finely chopped
To Make:
Bake potatoes at 400 degrees for 30 minutes. Sauté ham, onion, celery, shallot, garlic, and thyme with olive oil and butter over medium-high heat until veggies are translucent and ham slightly browns. While cooking, bake potatoes an additional 15 minutes, and allow to cool slightly. Peel and dice, set aside. Add salt and pepper to taste. Deglaze with a small amount of chicken stock, just enough to scrape brown bits. Sprinkle veggie mixture with flour, and cook several minutes. Add enough chicken stock to cover veggies, dairy, potatoes, and chives. Simmer an additional 10 minutes, but do not boil.

Chicken Enchilada Soup
Serves 6-8
Gather:
3 Tablespoons butter
1 sweet bell pepper, diced
1 medium onion, diced
1 rib celery, chopped
2 carrots, peeled & chopped
2 cloves garlic, chopped
Salt and pepper
4 cups chicken stock or low sodium chicken broth
28 oz can whole peeled tomatoes
1 lime, juiced
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon cumin
2 teaspoons Mexican oregano
2 teaspoons salt
¼ – ½ teaspoon cayenne pepper
8 corn tortillas, cut into think (1/4”) strips, divided
2 cups diced cooked chicken
½ teaspoon baking powder
4 oz cream cheese
4 oz American cheese or queso blanco (good melting cheese)
1 to 1 ½ cups half and half (can substitute cream, Mexican crema, or sour cream)
4 oz can green chilies
*can substitute 2-3 Tablespoons of non-msg taco seasoning for chili powder, garlic powder, cayenne, cumin and salt.
**the baking soda keeps the dairy from curdling when added to the tomatoes and lime juice in the soup base
To Make:
Melt butter over medium heat and sweat pepper, onion, celery, and carrots until softened. Stir in seasonings, stock, tomatoes and 4 tortillas.

Bring to a boil, reduce and simmer 15 minutes. Puree and return to pot.

While soup simmers, bake remaining tortilla strips at 375 degrees until crispy.

Add baking soda, and when bubbling calms, add cheeses, chilies, half and half, and chicken. Simmer over low heat 30 minutes longer, stirring occasionally to prevent scalding.

Garnish with: crispy tortilla strips, sour cream, pico de gallo, avocado, cilantro, grated cheddar

Minestone Soup Base
Gather:
1 Tablespoon EVOO
1 onion, diced
2 carrots, diced
2 celery sticks, diced
2 cloves garlic, minced
4 cups beef broth
28 ounce petite diced tomatoes
1 bay leaf
1 sprig rosemary, minced
salt and pepper to taste
any vegetables you want to add, diced
1 can Italian beans, rinsed & drained
To Make:
Sauté onion, carrots, celery, and garlic until translucent. Add it broth, tomatoes, vegetables, herbs, and seasoning. Bring to boil, reduce to simmer. Simmer at least 20 minutes, checking for tenderness.

Toss It Together Southwest Chicken Soup
This soup can be easily assembled with pantry and freezer ingredients

Tomato Parmesan Soup

Williams-Sonoma French Onion Soup

Try these other recipes from my Souper Pinterest board and let me know your thoughts!

What’s for dinner?  Cool Weather Inspired Dishes

As the weather starts to slowly cool off a bit, I’ve been on a Tex-Mex kick.
Eats for this Week:
Roasted Chicken with Root Veggies
Chicken Enchilada Soup
Seriously awesome BBQ Sauce on Pork Loin with Red Skinned Potatoes Gratin
Tex-Mex Beef Enchiladas with Chili Sauce

IMG_6003.JPG
Roasted Chicken with Root Veggies – so simple! Put it together, throw it in a 425 degree oven & leave it. An hour and a half later, the house will be full of gourmet smells and dinner will be on the table. (Bonus: make more than one, shred the second and freeze it or use it later in the week)
Gather:
Roasting chicken
Extra virgin olive oil
2 Tablespoon herb de Provence
2 Tablespoons kosher salt
1 Tablespoon fresh cracked pepper
Root veggies of choice, cubed

To Make:
Preheat oven to 425. Mix together dried herbs, salt and pepper in a small dish. Set aside. Cover a baking sheet in foil (way less work cleaning up). Place bird breast side down on baking sheet, drizzle outside of bird with olive oil, and sprinkle liberally with herb seasoning (don’t forget inside of cavity). Quaternary lemon and place inside cavity of the bird. Tie up the legs. Roast at 425 for an hour and a half. When I roast more than one bird, I lower the oven to 400 and cook a little longer. When here is 45 minutes left, toss cubed veggies in olive oil and the herb seasoning and add to the baking sheet with the chicken to roast.

Chicken Enchilada Soup – a few steps, but totally worth it. Plus, leftovers!
Serves 6-8

Gather:
3 Tablespoons butter
1 sweet bell pepper, diced
1 medium onion, diced
1 rib celery, chopped
2 carrots, peeled & chopped
2 cloves garlic, chopped
Salt and pepper
4 cups chicken stock or low sodium chicken broth
28 oz can whole peeled tomatoes
1 lime, juiced
1 Tablespoon chili powder
1 Tablespoon garlic powder
1 Tablespoon cumin
2 teaspoons Mexican oregano
2 teaspoons salt
¼ – ½ teaspoon cayenne pepper
8 corn tortillas, cut into think (1/4”) strips, divided
2 cups diced cooked chicken
½ teaspoon baking powder
4 oz cream cheese
4 oz American cheese or quesoblanco (good melting cheese)
1 to 1 ½ cups half and half (can substitute cream, Mexican crema, or sour cream)
4 oz can green chilies
*can substitute 2-3 Tablespoons of non-msg taco seasoning for chili powder, garlic powder, cayenne, cumin and salt.

To Make:
Melt butter over medium heat and sweat pepper, onion, celery, and carrots until softened. Stir in seasonings, stock, tomatoes and 4 tortillas.
Bring to a boil, reduce and simmer 15 minutes. Puree and return to pot.
While soup simmers, bake remaining tortilla strips at 375 degrees until crispy.
Add baking soda, and when bubbling calms, add cheeses, chilies, half and half, and chicken. Simmer over low heat 30 minutes longer, stirring occasionally to prevent scalding.
Garnish with: crispy tortilla strips, sour cream, pico de gallo, avocado, cilantro, grated cheddar

Seriously awesome BBQ Sauce on Pork Loin with Red Skinned Potatoes Gratin
Feeds: 4-6 people
Gather:
Approximately 1 1/2 -3 pound pork loin roast
2 Tablespoons salt
1 Tablespoon fresh cracked pepper
1 teaspoon garlic powder

Rub pork with salt, pepper, and garlic powder. Allow to rest at room temperature approximately 20 minutes before cooking. Sear in pan over medium high heat and roast in oven at 375 for 90-120 minutes or until pork reaches 145 on meat thermometer. Baste with BBQ sauce last half hour of cooking. Allow meat to stand about ten minutes before slicing to serve.

Red skinned potatoes gratin
3-4 red skinned potatoes, thinly sliced and cut into half moons
1/2 onion
1/2 green bell pepper
1 jalapeño pepper
1 clove garlic
3 T flour
2 T butter
1 cup cream
1/4 cup sour cream
3/4 cup milk
8oz bar sharp cheddar cheese, grated

From the Freezer: Tex-Mex Beef Enchiladas with Chili Sauce

Favorite from the pantry:
Williams-Sonoma herbs de Provence – of the little crock isn’t cute enough, the herb blend will win you over

Related Posts:
Borrow my Meals
Breakfasts for the Week
Eats for the Week: Spicy Teriyaki Chicken
Eats for the Week: Tex Spiced Chicken
Eats for the Week: Mediterranean Inspired Chicken
10# of Ground Beef, 8 Meals