Broccoli Cheddar Soup

Broccoli Cheddar Soup

By far, one of my favourite classes I took while in culinary school was “Soups & Sauces”.  Along with the five mother sauces, I learned how to make consommé and other traditional soups like Mulligatawny.  But what I learned the most, was the basic skill set that enabled me to make any soup I wanted or turn ingredients that I have on hand into something delicious. The “roux” was a big component to the class, and I remember little of alternate diet considerations.  Hence, with a world trying to cut out, or at least cut back on their gluten intake, I thought it best to skip the roux in this wonderfully thick and delicious Broccoli Cheddar Soup.  

It’s still thickened up a little, but I opted to use potato flakes instead of the traditional roux.  By doing so, I’ve not only cut out the gluten but used less fat, with wonderful results.  It’s also relatively healthy, as there’s minimal added fat and milk is used instead of cream.  Trust me, you won’t be missing a thing with the hints of oregano and mustard. Thick, creamy, loaded with broccoli and swirled with cheddar cheese, Broccoli Cheddar Soup is a must to make this fall. Enjoy!

Recipe source for Broccoli Cheddar Soup:  Compelled To Cook

Broccoli Cheddar Soup
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Broccoli Cheddar Soup
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time Passive Time
35 minutes 5 minutes
Ingredients
Servings: people
Instructions
  1. Cut stems off broccoli, cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes. Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
  2. In a medium pot, heat butter over medium heat until foamy. Add shallots and garlic, cook until soft, about 5 minutes, stirring occasionally. Add chopped broccoli, 3 cups chicken broth and oregano. Bring to a simmer, cover and cook until very tender, 15-20 minutes. Stir in potato flakes and Dijon mustard. Allow to cool for 5 minutes, stirring occasionally.
  3. Using a blender or submersion blender, blend soup until smooth. Return to pot, add milk and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally. Remove from heat and season with salt and pepper. Adjust thickness with more broth if needed. Stir in cheese. Serve immediately garnished with additional cheese if desired.
Recipe Notes

-recipe yields 5 1/2- 6 cups.

-for vegetarian option, use vegetable broth instead of chicken broth.

-if serving to guests, cook and cool 1 cup of flowerettes separately. Stir into soup to warm just before adding cheese.  This provides wonderful colour and freshness.

Hearty Hamburger Soup

Hearty Hamburger Soup

Hearty Hamburger Soup is loaded with barley, veggies and ground beef. A great soup with tons of flavour and almost stew like. It’s a soup you’ll be making again and again. A super simple recipe that makes a huge pot, and like most simmered things, it actually tastes better the next day after the flavours really meld together.

While there’s plenty of hamburger soup recipes out there, this one comes from my little collection of Best of Bridge cookbooks. They’re old and dated but contain some great everyday recipes that are simple and easy to make. Plus they have cute little quotes at the bottom of each recipe, invoking a smile every time I flip through them.

Although I am not a huge fan of using canned soup to make soup, I can’t help but love the rich flavour the consommé brings to this hearty pot of goodness. It’s a delicious soup and a wonderful meal served with crusty bread. Enjoy!

Recipe for Hearty Hamburger Soup adapted from The Best of Bridge

 

Hearty Hamburger Soup
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Hearty Hamburger Soup
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Ingredients
Servings: people
Instructions
  1. Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
  2. Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
Recipe Notes

I used Campbells brand soups in this recipe.  Makes about 4 litres of soup and freezes very well.

Chilled Corn and Crab Soup

Chilled Corn and Crab Soup

Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to  eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!

Recipe Source for Chilled Corn and Crab Soup:  Compelled To Cook

 

Chilled Corn and Crab Soup
Print Recipe
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Chilled Corn and Crab Soup
Print Recipe
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Servings Prep Time
5 cups 20 minutes
Cook Time Passive Time
40 minutes 1+ hour
Ingredients
Corn Soup
Crab Salad
Servings: cups
Instructions
Corn Soup
  1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
  2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
  3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
Crab Salad
  1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
Recipe Notes

Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

Roasted Tomato Pumpkin Soup

Roasted Tomato Pumpkin Soup

Today I am very excited to share with you Roasted Tomato Pumpkin Soup, created in collaboration with The Jungle Farm using their fresh sugar pumpkin, onions and leeks. In exchange for creating easy and delicious recipes for The Jungle Farm I will receive fresh locally grown fruits and vegetables.  The Jungle Farm, centrally located in Alberta is a family orientated farm committed to providing locally grown quality fresh produce.  Along with grain farming, The Jungle Farm offers a gorgeous array of herbs, bedding plants, hanging baskets, lettuce gardens, preserves and of course fruits and vegetables. They don’t stop there; you’ll also find family and group activities such as wagon rides, corn maze, farm animals and field trips.   You can find out a whole lot more about The Jungle Farm at www.thejunglefarm.com

My personal favourite is the U pick fruits and vegetables and the vegetable box programs.  Over the spring and summer months they offer a weekly vegetable box that includes that week’s seasonal bounty, cleaned, packed and ready for pick up.  Along with each box is a weekly e-newsletter highlighting The Jungle Farm events and providing recipes for some of the items included in that week’s box.  This is where I come in, working with produce from The Jungle Farm providing a spattering of wonderful, easy to follow recipes to help you use the items in your weekly vegetable box. So be sure to check out the recipe links provided in your newsletter, you just might find something interesting and delicious.  I encourage all visitors to my site to roam around, get to know me and look at all recipes that may interest you.

Roasted Tomato Pumpkin Soup using The Jungle Farm fresh pumpkin, onions and leeks is healthy, luscious and delicious swirled with sour cream and topped with crispy leeks.  You’ll love this recipe because of the rich flavour that develops from roasting the pumpkin and tomatoes.  All ingredients are then added to one pot to make it super easy to put together.  It makes a big pot and freezes very well too.  Although this is a simple recipe overall it does require a little extra time due to the roasting, so it makes for a wonderful weekend soup when you might have a little more time.

I look forward to creating and sharing many more recipes using local, quality fresh produce from The Jungle Farm and encourage those following today to find me on their favourite social media platform.  You can find my Instagram, Pinterest and Facebook links on the homepage.

Roasted Tomato Pumpkin Soup
Print Recipe
Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
Servings
6 people
Servings
6 people
Roasted Tomato Pumpkin Soup
Print Recipe
Thick, luscious and a little spicy with roasted flavour. Delicious swirled with sour cream and topped with crispy leeks.
Servings
6 people
Servings
6 people
Ingredients
Roasted Tomato Pumpkin Soup
Crispy Leeks
Servings: people
Instructions
Roasted Tomato Pumpkin Soup
  1. Preheat oven to 300℉. Peel pumpkin using a vegetable peeler and cut off stem. Cut in half vertically and scoop out seeds (reserve seeds for roasting if desired). Cut into approximate 1 1/2" chunks and place on a parchment lined baking sheet. Remove stem from tomatoes and cut into quarters. Spread out on a parchment lined baking sheet. Drizzle the pumpkin and tomatoes with 2 tbsp olive oil and roast in preheated oven for 1 1/2 hours. Add garlic cloves to the tray during the last 1/2 hour.
  2. Peel and chop onion into 1/2" chunks. Heat 2 tbsp olive oil in a large soup pot or dutch oven over medium heat, add onion and sauté until starting to soften, approximately 5 minutes. To the pot add roasted vegetables and all remaining ingredients, reserving 1 cup chicken broth to adjust consistency later. Cover and simmer for a minimum 30 minutes. Remove from heat and blend with a hand held emersion blender until smooth. Adjust constituency using reserved chicken broth. Adjust seasoning with salt and pepper. Ladle into serving bowls and swirl in 1 1/2 tbsp of sour cream and top with crispy leeks.
Crispy Leeks
  1. Combine flour, cornstarch, salt and pepper in a shallow dish. Trim ends from leek and rinse well, making sure to rinse under any loose leaves. Cut leek into 1/4" slices and separate rings. Toss leek slices in flour mixture to gently coat. Add oil to a shallow pot or skillet and heat until the oil sizzles when a sprinkle of flour is added. Scoop out half of the leek slices shaking off any excess flour and add to oil. Fry for 4-5 minutes until golden, turning once. Using a slotted scoop remove leeks from oil and allow to drain on a paper towel lined plate. Repeat the frying process with remaining leeks. Keep uncovered at room temperature until ready to use.
Recipe Notes

In this recipe, two baking sheets were used to demonstrate the roasting of the pumpkin and tomatoes, however roast all on one baking sheet if desired. A stand blender can also be used to puree the soup.  Makes approximately 10 cups.

Zesty White Bean and Meatball Soup

Zesty White Bean and Meatball Soup

Need a little something to warm you up this winter?  Try a steaming pot of Zesty White Bean and Meatball Soup. It’s not only warming but super hearty and healthy.

The meatballs take a bit of time to mix, form and pan fry but totally worth the effort.  These little gems are made from ground turkey, chorizo and a host of herbs and spices.  The chorizo amps them up with flavour, fat and spice.  It’s a nice change from using the usual Italian sausage.  Once the meatballs are ready, it’s just a matter of tossing everything together in the pot and allowing it to simmer to tender up the veggies and meld the flavours.

 

For this recipe I cooked my own cannelloni beans but by all means use canned if you’d like.  There’s really little difference to pre cooking your own dried beans other than a cost savings.  I also chose to use cabbage instead of dark greens, mostly because I love cabbage, cooked, raw, plain or dressed….yes I’m a fan.  But also because it adds substance without being too heavy and cabbage is fantastic with tomato.  Don’t let the long list of ingredients run you off either.  Everything is common and readily available and most of it you probably already have in your house.

 

I love this Zesty White Bean and Meatballs Soup because it definitely warms you, fills you up and hopefully makes you forget about how cold it actually is outside…..if at least not for the time it takes to enjoy a bowl of soup.  Enjoy!

Recipe Source:  Compelled To Cook

 

Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Zesty White Bean and Meatball Soup
Print Recipe
A hearty and healthy soup loaded with cabbage, beans and zesty meatballs.
Servings
6 people
Servings
6 people
Ingredients
Meatballs
Soup
Servings: people
Instructions
Meatballs
  1. In a food processor bowl combine chorizo and garlic, process until chorizo is broken down into tiny chunks. Set aside. In a large bowl whisk together egg, onion, oregano, smoked paprika, salt and pepper. Stir in ground turkey, parmesan cheese, breadcrumbs and chorizo garlic mixture until just combined.
  2. Form into meatballs using approximately 1 tbsp of mixture per meatball. Once all the meatballs have been formed, heat oil in a large non stick skillet over medium heat. Add meatballs in a single layer and pan fry until golden on all sides, about 12 minutes. Scoop out meatballs onto a paper towel lined plate, reserving fat from skillet.
Soup
  1. In a large pot or dutch oven use 1 tbsp of fat from the meatballs and sauté onions and celery over medium heat until starting to soften, about 3-4 minutes. Add meatballs, cabbage, diced tomatoes, broth, smoked paprika, salt and pepper. Cover and bring to a simmer and allow to cook for 20 minutes. Add cannellini beans and continue to cook for 5 minutes. Adjust seasoning and serve immediately with crusty bread.
Recipe Notes

Makes approximately 10 cups of soup.

Zucchini Spinach Bisque

Zucchini Spinach Bisque

Got a bounty of zucchini? Zucchini Spinach Bisque is earthy, velvety, and topped with tomato herb cream, making it easy to eat healthy. Not only is this soup simple to prepare, it’s a great way to whittle down your crop. There’s no doubt you will be inundate your family with zucchini bread, cake, muffins and the like just to use it all up. I too am a fan of moist zucchini quick breads so there’s no doubt that I will participate this fall in the onslaught of zucchini treats.

Today however, I feel the zucchini needs to come out of the shadows of flour, sugar and chocolate chips. Here the zucchini is front and center, thick and luscious. No cream, no flour, just a sprinkling of rice to lend body. The tomato herb cream brightens and cuts through all the earthiness to create the perfect spoonful.

Zucchini and spinach are low in calories but high in fibre, vitamin C and vitamin A, making this soup healthy and nutritious. I love this recipe because it’s simple, nutritious and a warming way to use zucchini. Enjoy!

Recipe Source: Inspired by Williams-Sonoma Zucchini Puree with Oregano Cream

 

 

Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
Zucchini Spinach Bisque
Print Recipe
Earthy, thick and velvety, topped with a bright tomato herb cream.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Zucchini Spinach Bisque is earthy, thick, and velvety. Topped with tomato herb cream makes eating healthy easy.
Zucchini Spinach Bisque
Print Recipe
Earthy, thick and velvety, topped with a bright tomato herb cream.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
Bisque
Tomato Herb Cream
Servings: people
Instructions
Bisque
  1. In a large pot or dutch oven heat oil over medium heat. Cook onion, stirring occasionally until soft. Add garlic and 1 tsp salt and continue to cook for an additional 1-2 minutes. Add zucchini and cook, stirring often until starting to soften, about 10 minutes. Stir in remaining ingredients, cover and simmer on low for 30 minutes.
  2. Remove from heat. Using an emersion blender, blend until smooth. Adjust consistency by adding a little more stock if required. Season to taste with salt and pepper. Serve immediately topped with Tomato Herb Cream.
Tomato Herb Cream
  1. In a small bowl stir together all ingredient and season to taste with salt and pepper. Refrigerate until ready to use.