Loaded Cauliflower Soup

From Delish. 

This was delicious! Perfect for a cold winter's night and low in carbs too. It could always use more bacon. I did add some shredded cheddar in at the end. Delish!

Ingredients:

2 heads cauliflower, cut into florets

2 tbsp. olive oil

kosher salt

Freshly ground black pepper

6 sprigs thyme, divided  

4 slices bacon

1/2 large onion chopped

2 cloves garlic, minced

1/4 c. white wine

6 c. low-sodium chicken broth

1 bay leaf

1 1/2 c. heavy cream

Shredded cheddar, for garnish

Chopped chives, for garnish

1. Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
2. Bake until cauliflower is golden and tender, about 20 minutes.
3. In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
4. Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
5. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes. 
6. Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
7. Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.

Creamy Tortilla Soup

It was chilly yesterday & I was in the mood for soup. There were several candidates but this one won! It did not disappoint.  Originally this calls for chicken but I was looking for a vegetarian option. Yum.

Ingredients
1Tbsp canola oil
1 1/2 cup chopped yellow onion (1 medium)
1 Tbsp finely minced garlic (3 cloves)
1 jalapeno, seeded & chopped (1/4 cup) *I omitted this
1 (32oz) carton low-sodium chicken broth
1 tsp of each chili powder, cumin & paprika *I was out of chili powder so used a dash of cayenne
Salt & pepper to taste
1 (15oz) can diced tomatoes with green chilies
1 1/3 cups milk
1/3 cup masa harina *I couldn't find this so used corn meal instead
1 (15oz) can black beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 cup frozen corn
2/3 cup heavy cream
1/4 cup sour cream *I omitted this

For serving: shredded cheese, sour cream (or greek yogurt), diced avocados, cilantro, lime wedges, tortilla chips

Heat canola oil in a large pot over medium heat. Once hot, add onion & jalapeno & saute 3 minutes, adding garlic during last 30 seconds of sauteeing. Add chicken broth, chili powder, cumin, paprika and season with salt & pepper to taste. Bring to a gentle boil, 15 minutes or so (this is where you'd add the chicken)

Add diced tomatoes with green chilies to pot. Then measure milk & whisk in the masa harina until well blended. Pour mixture into pot & cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much). Add black beans, pinto beans & corn. Stir in cream and sour cream and cook til heated through.



Perfect cozy meal for a cool evening!

Cheddar & Cauliflower Soup

From The Mom 100 Cookbook

Super yummy. It's like a creamy potato soup - but no carbs! Save the carbs for some crusty bread on the side. Delish!

1 tbsp kosher or coarse salt, plus more to taste
1 large head cauliflower (2 lbs or so), cored and cut into 1" pieces
2 Tbsp unsalted butter
1 onion, chopped
1/2 tsp minced garlic
2 Tbsp all-purpose flour
1/2 tsp dried thyme, OR 1 big pinch of ground nutmet
4 C low-sodium chicken or vegetable broth
2 tsp Dijon mustard
1/8 tsp cayenne, or a few shakes of Tabasco sauce, or 1 squirt of Sriracha sauce (all optional)
1 C heavy (whipping) cream or whole milk, or a combination of the two
1 1/2 C (6oz) grated sharp or extra-sharp cheddar cheese
Freshly ground black pepper

Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. Add 1 Tbsp of salt and the cauliflower, cover the pot, reduce the heat to medium-high and let simmer until the cauliflower is tender, 7 to 9 minutes. Drain the cauliflower and set it aside.

Melt the butter in the same pot over medium heat. Add the onion and cook, stirring frequently, until tender but not browned, about 4 minutes. Add the garlic and cook until the garlic starts to turn golden and becomes fragrant, 1 to 2 minutes. Whisk in the flour and thyme or nutmet and cook, whisking, until the flour starts to color, about 3 minutes.

Gradually whisk in the broth, mustard and whatever spicy ingredient you may be using, if you are using one at all. Let come to a simmer and cook until the liquid thickens slightly, about 5 minutes, then stir in the cooked cauliflower.

At this point you can transfer the soup to a blender or food processor, and puree it, or better yet, use an immersion blender to puree it right in the pot until smooth. Make the soup as smooth or chunky as you like.

Return the soup to the pot if necessary and reheat it over medium-high heat. Add the cream or milk and cheddar cheese and stir until the cheese is melted and everything is hot, about 3 minutes. Don't let the soup come to a boil or it might separate. Taste for seasoning, adding more salt as necessary and black pepper to taste.

**I used nutmeg & just a teeny bit of cayenne. This was a hit with everyone in my family! Dahlia said I could "write that one down." :)

Peas & Carrots Soup with Dumplings

From Everyday With Rachael Ray Mag - March 2011

Serves 4

2 Tbsp EVOO (extra virgin olive oil)
3 Tbsp butter
3 carrots - peeled, halved lengthwise & thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt & Pepper
1 fresh bay leaf
2 rounded Tbsp flour
One 32-oz container (4 cups) chicken or vegetable stock
1 rounded Tbsp dijon mustard
1 cup frozen peas
2 Tbsp finely chopped fresh tarragon, dill or parsley
1 8-oz box biscuit mix (about 2 cups), batter prepared according to package directions.

Heat a couple of Tbsp EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, onion; season with salt, pepper & the bay leaf. Cover the pot & cook, stirring occasionally, until the carrots soften, 7-8 minutes. Sprinkle the flour on the vegetables & stir for a minute, then whisk in the chicken stock until thickened. Stir in the mustard & peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.

Add the chopped fresh herbs to the biscuit batter & combine. When the soup is bubbling, for the batter into small dumplings using 2 spoons, then drop them onto the surface of the soup. Cover the pot with a tight-fitting lid & cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup & dumplings to shallow bowls; discard the bay leaf.

Black Bean & Brown Rice Soup

From my iFood Assistant App

Ingredients:
2 - 15oz cans black beans, undrained, divided
3 cups water (I use chicken broth)
1/2 cup chopped onions
1- 7oz envelope Italian dressing mix
1 1/2 instant brown rice, uncooked (I just cook up some regular brown rice)

I also add in some ground cumin to taste. It gives a bit more punch to the flavor.

I also like to add a 1/2 can or so of green chiles & dollop sour cream on top when serving. Oh! And some shredded sharp cheddar too. Yum!

Blend 1 1/2 cans beans in blender til smooth.

Pour into large saucepan.

Add remaining beans, water, onions & dressing mix. Stir until well blended.

Bring to a boil on medium-high heat.

Stir in rice; cover.

Simmer on low heat 5 min or until heated through; stir.

I add in the green chiles at the end.

Heavenly Carrot Soup

Another recipe from the awesome "Hollyhocks & Radishes" Cookbook.

Serves 6
Prepare 15 minutes
Cook 30 minutes

"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."

1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste

In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).

Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.

Carrot & Ginger Soup

From Meigan

1/4 cup low-sodium chicken broth
1 lb peeled, sliced carrots
1 can (14.5 oz) whole peeled tomatoes
2 large onions, chopped
1 garlic clove, minced
1/2 c orange juice, unsweetened
2 Tbsp chopped parsley
2 tsp salt-free seasoning
Pepper to taste
1 tsp ginger
1/2 cup fat-free milk
1/4 cup low fat margarine

Place the chicken broth, carrots, tomatoes, onions, garlic, orange juice, parsley, salt-free seasoning, pepper & ginger in a large stockpot. Cover with water & cook until tender (on low - for about an hour). Remove the pot when tender & puree in a food processor. Return to the pot & add the fat-free milk & margarine. Stir & simmer for approx. 10 more minutes. This can be served in a cleaned out pumpkin & heated in a warm ove for about 5 minutes.

8 servings


I usually use about 1/2 as much onion, skip the parsley (because I never have it on hand), up the chicken broth to 1 cup, use salt, cream & butter! I guess I like my soups a bit richer & less healthy! Yummy fall goodness!

Butternut Squash Soup

From HelenJane.com

Ingredients
2 large butternut squashes worth of squash that’s been de-seeded and cut into half.
1 tablespoon olive oil for oiling the squash
1 tablespoon kosher salt
1 teaspoon pepper
3 cups chicken stock
4 tablespoons honey
1 teaspoon minced ginger
1/2 cup of heavy cream
1/4 teaspoon nutmeg

Directions
Preheat the oven to 400°F.

Season the squash with the salt and pepper. Drizzle with olive oil. Lay the squash flesh side up on a large pan.
Roast for about 30 to 35 minutes or until the squashflesh is soft.

Scoop the flesh from the skin into a soup stockpot.
Add the chicken stock, honey, and ginger.

Turn the heat to high, bring the mixture to a boil and then turn down to low to simmer.

Puree soup either using an immersion blender or a blender or a food processor.

Put the soup back in the stockpot and stir in the cream. Return the soup to a low simmer.

Season with salt, pepper, and nutmeg to taste. If you want to get fancy, serve with deep fried sage leaves.

Taco Soup

1 lb ground beef (or ground turkey)
16oz tomato sauce
24 oz diced tomatoes
24 oz can whole kernel corn
24 oz kidney beans
1 pkg taco seasoning

Brown hamburger, draining off fat, in a large pot. Add other ingredients until everything is heated through. Serve in soup bowls or bread bowls. Top with sour cream, Fritos & grated cheese if desired.