This has got to be one of the easiest and tastiest soup recipes I have ever tried! All you have to do is combine a few ingredients in the crockpot and walk away. Perfect comfort food for a chilly weekend without slaving away over the stove.
Broccoli cheddar soup is one of my favorites and this one is delicious. It’s smooth and creamy with just the right amount of thickness. This recipe makes a lot of soup too. Plenty for a single meal and plenty to freeze for another.
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Fall is here and that means it’s officially time to roll out the comfort foods! One of my favorite things to make during Fall and Winter is homemade soups. And who doesn’t love something cheesy? I love broccoli cheese soup so when I saw this version with other veggies in it, I knew I had to try it.
Soups like this Veggie Cheese Chowder are easy ways to sneak vegetables into my hubby’s diet without him complaining or picking them out. You’d think he was a two year old! But nope, he’s a grown man at 36 years old!
The soup tastes delicious! It basically tastes just like a creamy broccoli cheese soup but it’s a bit more filling with the addition of potatoes, carrots and celery. I love serving this in small bread bowls for a quick and easy filling meal.
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Since that darn groundhog predicted 6 more weeks of winter, I thought it was a perfect time for another homemade soup recipe before Spring hits. This Chicken Tortilla Soup is so creamy. It’s a snap to make too since canned soups make up the base. There’s very little prep and chopping time involved with this one.
You can make this tortilla soup as mild or as hot as you like. I used mild salsa in mine and it still had a bit of bite to it. If you like more heat, you can use medium or hot salsa instead.
Chicken Tortilla Soup
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cheddar cheese soup
2 (15 oz) cans low sodium chicken broth
15 oz can petite diced tomatoes
1 cup mild salsa
4 & 1/2 oz can green chiles
1/2 medium onion, chopped
4 garlic cloves, minced
2 tablespoons chili powder
4 cooked chicken breasts cut into chunks
salt and pepper to taste
1. In a large stockpot, whisk together the 8 cans of soup until smooth.
2. Add the chicken broth, tomatoes, salsa, chiles, onion, garlic and chili powder. Stir until combined. Bring contents to a boil over medium heat then reduce heat and simmer for about an hour.
3. Add the cooked chicken and salt and pepper to taste. Simmer for another 1 hour. Serve with shredded cheese on top and cilantro if you please.
I wanted to make a small batch of fresh soup yesterday so I pulled out this saved minestrone recipe and decided to give it a test. Whoa, I ended up with way more than a small batch!
This minestrone soup recipe is a great one to make if you like freezing meals for later use. You’ll get at least two separate dinners out of it. I shared a large container of it with my parents, hubs and I ate dinner and we still have some left.
It was delicious! It has a great tomato flavor and tons of texture. The beans, veggies and pasta make this a very hearty meal.
from Food Network
2 tablespoons extra-virgin olive oil
1/2 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 carrots, diced
1 box of frozen green beans
1 teaspoon dried oregano
1 teaspoon dried basil
28 oz can diced tomatoes
14 oz can crushed tomatoes
6 cups low-sodium chicken broth
15 oz can kidney beans, drained and rinsed
1/2 cup ditalini pasta
1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 4 minutes. Add the garlic and cook another 30 seconds.
2. Add the celery and carrot, cook about 5 minutes. Stir in the green beans, oregano and basil, cook 3 more minutes.
3. Add the diced, crushed tomatoes and chicken broth. Salt and pepper to taste. Bring to a boil. Reduce the heat to low and simmer 10 minutes.
4. Stir in the kidney beans and pasta and continue cooking until the pasta and veggies are tender, about 10 minutes. Add additional salt and pepper if needed.