Creamy Pea Soup

Standard
  • 3 tbsps. unsalted butter
  • 1 tbsp. all-purpose flour
  • 2 peeled & diced potatoes
  • 4 cups veg. broth
  • 1 (16 oz.) bag frozen peas, heated and drained
  • ½ cup heavy cream
  • 3 tbsps. chopped fresh parsley
  • 2 tbsps. chopped fresh dill
  • Salt & pepper, to taste

Sauté onion in butter until translucent. Add flour, and cook for 3 min. more. Add potatoes and broth, and simmer until potatoes are tender. Add peas, and cook for another couple of min. Puree soup in a blender, dividing into batches if needed. Return to soup pot, and stir in remaining ingredients. Heat through.

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Tomato & Corn Soup

Standard
  • 1 (10 oz.) can diced tomatoes
  • 1 (15 oz.) can creamed corn
  • 1 cup milk
  • 1 finely chopped onion
  • 3 cloves minced garlic
  • 2 tbsps. olive oil
  • Salt & pepper, to taste

Sauté onion and garlic in oil until the onion is translucent. Add remaining ingredients. Heat through.

Crockpot Split Pea Soup

Standard
  • 1 (16 oz.) pkg. dried split peas, rinsed
  • 1 lg. chopped onion
  • 3 diced stalks of celery
  • 2 lg. diced carrots
  • 1 clove minced garlic
  • ¼ cup chopped fresh parsley
  • 6-8 cups veg. broth
  • ½ tsp. pepper
  • 1 tsp. salt
  • 1 bay leaf

Combine all ingredients in a crockpot, and cook on low for 5-6 hrs. *Be sure to discard the bay leaf before serving. This soup is freezer friendly.

Tomato and Basil Soup

Standard
  • 1 tbsp. canola oil
  • 1 ½ diced white onions
  • 3 tbsps. Minced garlic
  • 3 cups tomatoes, roughly chopped
  • 28 oz. (3 ½ cups) veg. broth
  • 1 can tomato paste
  • 3 tbsps. Chopped fresh basil
  • Salt and pepper, to taste
  • 1 ½ tbsps. Lemon juice

Sauté onions and garlic in canola oil until onions are transparent. Add remaining ingredients; bring to a boil; and then simmer for 15-20 min. until tomatoes are softened. Blend until smooth.

Mexican Soup

Standard
  • 1 chopped onion
  • 2 tbsps. Butter
  • 2 cups veg. broth
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (4 oz.) chopped green chilies
  • 1 cup shredded cheddar cheese

In a saucepan, sauté onion in butter until tender. Add all other ingredients, except cheese. Bring to a boil; reduce heat; and simmer for 5 min. Stir in cheese until melted.

Slow Cooker Broccoli Cauliflower Cheese Soup

Standard
  • 3 cups chopped broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 cloves minced garlic
  • ½ cup diced shallot
  • 1 lg. diced carrot
  • 3 ½ – 4 cups veg. broth
  • Salt, black pepper, and hot sauce to taste
  • 1 cup milk
  • 8 oz. shredded extra sharp white cheddar cheese
  • 1 cup Greek yogurt

Place all but the last 3 ingredients in the slow cooker. Cook on low for 6-8 hrs., or until veg. are tender. Add remaining ingredients, and puree the soup until smooth.

Corn and Potato Soup

Standard
  • 2 cups cubed potatoes
  • 2 cups water
  • 1 med. Onion, diced
  • 2 tbsps. Butter
  • 2 tbsps. Flour
  • ¼ tsp. pepper
  • 3 cups milk
  • 2 cups frozen corn
  • 1 ½ cups shredded cheese

Boil the potatoes until soft. Drain the water, reserving 1 cup. Sauté the onion in olive oil until soft. In the same pan, melt butter. Stir in flour and pepper until smooth, and then add milk and potato water. Boil until thickened, and add corn. Once heated throughout, stir in cheese until melted.