Roasted Cauliflower Soup

I hope everyone had a wonderful Christmas and New Year. It's nice to be back here on the blog, I must say. I didn't mean to be gone so long, but my family and I were busy with guests visiting, the usual Christmas madness, and then just taking some time to relax a bit.

Since this is our first year of living in Nevada, we didn't really know what to expect as far as how cold the weather would be in the wintertime. My son and his wife have lived here for five years, and they kept telling us to expect a very cold and windy season. But when you move here in July and it's 110 degrees, it's kind of hard to believe.

It turns out they were definitely right, it's cold here in the dessert. I've been wearing my heavy jackets and boots and scarves most of the time. And it's soup weather for sure, so I've been busy in the kitchen making big batches of our favorite soups to enjoy.

I just recently made this Roasted Cauliflower Soup for the first time, and it's now one of my favorites. The recipe is very easy to make, and I really like the flavor of the cauliflower after it's been roasted in the oven with olive oil and salt and pepper. The cream gives it a rich and velvety texture, and if you are a fan of cream soups like I am, I hope you'll give this recipe a try.

I started making my own croutons with cookie cutters, and the stars are some of my favorite shapes. My grandchildren love them, and it makes them want to try new soups just so they can top them with stars, hearts, and flowers. Just use your favorite bread and cut out the shapes with small cookie cutters. Then put them on a cookie sheet and place in a 400 degree oven for 8 minutes, turning once at 4 minutes.

Recipe for Roasted Cauliflower Soup

Ingredients:

4 tablespoons olive oil

1 medium onion, chopped

1 head of cauliflower, cut into small chunks

3 cups chicken broth

1 cup heavy cream

salt and pepper to taste

additional olive oil for drizzling

bread slices for making croutons (optional)

Directions:

Preheat oven to 375 degrees. Place cauliflower pieces on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Roast in oven until edges are brown, turning once, about 18-20 minutes.

In a large Dutch oven, heat remaining 2 tablespoons of olive oil, add onions and cook until soft, about 5 minutes. Add roasted cauliflower to onions, then add chicken stock.

Bring to boil. Let boil 8 minutes, add salt and pepper to taste. Turn off heat, add heavy cream and stir.

Puree soup with immersion blender ( or regular blender). Drizzle lightly with addition olive oil, sprinkle with pepper, and top with croutons, if desired.

*Recipe adapted from Sweet Paul Magazine.

-Post by Patricia



Crock Pot Chicken Noodle Soup Recipe

I've always known that a lot of people are extremely effected by weather. I'm one of them, so moving to the dessert from rainy Seattle has been quite the adjustment for me.

I know it sounds crazy, but all this sunshine has made me a little depressed. I loved those rainy days, and the way it made the city look all shiny and beautiful. Everyone says that I've come at the worst time, summer and all it's heat, but that Nevada is actually quite lovely in the other seasons.

Today I took an early morning walk and it was rather cool outside. I can't tell you how happy that made me, and how much I'm looking forward to fall and winter.

The other night I was thinking about making soup come fall, and then I decided I didn't have to wait for fall. Soup is wonderful no matter what season we're in. And even with the air conditioner on 24/7.

Recipe for Crock Pot Chicken Noodle Soup

Ingredients:

1 1/2 pound boneless skinless chicken thighs

1 pound carrots, peeled and sliced

1/2 onion, finely chopped

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon pepper

1tablespoon instant chopped onion 

2 medium stalks celery, sliced

4 cups chicken broth

2 cups uncooked egg noodles

Directions:

In a large size crock pot, put in chicken thighs. Add carrots, onions, salt, thyme, pepper, garlic, celery and broth.

Cover and cook on low heat setting for 8 hours. Stir in noodles. Increase setting to high and cook 20 minutes, or until noodles are tender.

Remove chicken from crock pot and place on a cutting board. Shred chicken, then return to pot and stir soup.

Makes 6-8 servings.

-Post by Patricia



Easy Cheesy Veggie Soup Recipe

I had meant to get this recipe for this soup up last week, but I got hit with a stomach virus. Three days of laying in bed with a heating pad on your tummy, and other things that were quite unpleasant, are enough to make you quite grateful when you do start feeling better.

So today I am out of bed and trying to get on with life, which includes sharing this delicious recipe for Cheesy Veggie Soup. I love the creaminess and cheesiness of this soup. There is something so comforting to me in a great bowl of homemade soup, and this one is one of my all-time favorites.

You can add or subtract your favorite veggies, or use what you have on hand. But definitely do use broccoli because it's so good for you and is really tasty in this recipe, even if you aren't a big fan of it.

I didn't make soup when my kids were growing up, but I really wish I had. Often times it was just about getting dinner on the table as quickly as possible and trying to make something that all five kids would like. But I can make soup now and share it with my family, and hopefully they will know that it's made with love, and it will provide comfort on a cold winter night.

Recipe for Cheesy Veggie Soup

Ingredients:

• 5 1/2 tablespoon butter, divided
• 1 1/3 cups chopped carrots
• 1 cup chopped celery 
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 3 cups chicken broth
• 3 1/2 cups unpeeled and cubed red potatoes
• 3 cups chopped broccoli florets
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)

Directions:

 

In a large Dutch oven or soup pot, melt 2 tablespoons of butter. Add carrots, celery, and onions, sauté about 6 minutes until veggies are softened. Add garlic, chicken broth, and potatoes, season with salt and pepper. Bring to a boil, then reduce heat to medium, cook 10 minutes. Add broccoli and cook another 15 minutes, until veggies are softened.

 

 

Meanwhile, melt remaining butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk. Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar cheese.

 

Makes 6 servings.

 

 

Recipe inspired by Cooking Classy.

 

One Pot Cookbook Sweet Potato and Sausage Soup Recipe

If I could, and money were no object, I would totally buy all of my favorite cookbooks. My kids tell me that I can find all the recipes I want online, and that is true to some extent. But nothing takes the place of holding a beautiful book in your hands, and using it to cook from.

Part of wanting to share more ways to be frugal on the blog this year, I wanted to say that I didn't buy the Martha Stewart Living One Pot Cookbook, but borrowed it from the library. I love my local library and it really does save me from buying so many books that I want to read. Or if it's a cookbook, books that I want to make the inspiring recipes that are in them.

I definitely encourage you to visit the library, check out books, and also see what kinds of special programs they offer, usually from senior programs all the way to toddler story hour. The library is often overlooked as a great resource for saving money.

I really like the ease of one pot cooking, it makes everything so much simpler, and cleanup is a breeze. This book is filled with delicious recipes that you can make in your Dutch oven, slow cooker, skillet, stockpot, and pressure cooker.

I use my Dutch oven all the time, especially to make soups and stews. It's been very chilly and rainy this winter, so we have had a big pot of soup for dinner a couple of times a week. There is just something so comforting to me about making and having homemade soup on a cold night. And I love that most of the soup recipes that I make are usually enough to have a bowl left over for lunch the next day.

The combination of Italian sausage, sweet potatoes and kale might seem a little unusual but they all blended together deliciously in this recipe. I followed the recipe pretty closely, but changed the shell pasta to small elbows, and used a little extra olive oil instead of just one tablespoon.

But I guarantee this soup is a keeper, and one that I know I'll be making again soon. I added big pieces of hot corn bread with butter, and it made a great dinner for us all.


Recipe for Sweet Potato and Sausage Soup

Ingredients:

1 tablespoon extra-virgin olive oil
1 large yellow onion, cut into 3/4 inch pieces
2 garlic cloves, minced
Coarse salt and freshly ground pepper
3/4 pound sweet or hot Italian sausage, casings removed
2 sweet potatoes (1 pound total), peeled and cut into 1/2 inch pieces
4 cups low-sodium chicken broth
2 cups water
3/4 cup small pasta shells
4 cups coarsely chopped mixed leafy greens, such as kale and Swiss chard
freshly grated Parmigiano-Reggiano cheese, for serving

Directions:

In a stockpot, heat oil over medium-high heat. Add onion and garlic; cook until onion is translucent, about 6 minutes. Season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth, and water; bring to a boil. Add pasta and cook 3 minutes less than package directions recommend. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes.
Serve with Parmigiano-Reggiano.


Serves 6.

So look for Martha Stewart Living One Pot Cookbook at your local library. It's filled with so many great recipes, the ones that you will want to cook on your own cold night for a yummy, comfort food kind of dinner.

Cream Of Tomato Soup Recipe #Fall #Soups

When I was growing up, canned tomato soup was a staple in our house. We had it for lunch all the time, and I pretty much assumed that was the way all tomato soups would taste. But that is definitely not true, and I think homemade soup always tastes better than canned.

I adapted this Cream of Tomato Soup recipe from Martha Stewart, and it's so delicious. It's one of my go-to recipes that I use when I want to make a soup that I know will turn out great, and my family and friends will enjoy.

And if you add a green salad, some garlic or cornbread, you have a delicious and easy dinner. A soup dinner is one of my favorite meals to put together during fall and winter. There is just something so cozy about a big pot of soup simmering on the stove when it chilly and rainy outside.

Like most of the soups I make, this recipe could be doubled, and the other half put into the freezer for another day. It's great to come home after a long day and know you have a delicious, already made soup that you can heat up for dinner.


Recipe for Cream of Tomato Soup

Ingredients:

2 tablespoons butter
1 onion, chopped
2 cloves of garlic, minced
2 (14 ounce) cans whole peeled tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups chicken stock
1/2 cup heavy cream
sour cream for topping


Directions:

1. Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
   
   
2. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
   
   
3. Working in batches, transfer tomato mixture to a blender, or food processor. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
   
   
4. Return soup to a clean pot and set over low heat. Whisk in cream, season with salt and pepper, top with sour cream. Serve immediately.

Makes 6 servings.

Butternut Squash Soup From Organic Marin Cookbook

I've been seeing all the pumpkins and different kinds of squash in the grocery stores lately, and it inspired me to make some Butternut Squash soup. This soup is such a great one to make on a chilly fall day, and it's also one of my favorites.

This recipe comes from a beautiful book that I bought a few years ago, Organic Marin. It's filled with delicious recipes, and inspiring photos that will make you want to go in the kitchen and start cooking.
I've also seen this at the library, so if you come across it there, be sure and check it out, I know you'll enjoy it.

I just love butternut squash, and use it in lots of recipes during the fall and winter. And it's super healthy for you.

I roasted two squashes, and will freeze the squash from one of them to make soup again in a couple of weeks. It freezes very well, and it's so handy to roast two at the same time.

Pair this with a light salad, and some crusty warm bread for a delicious fall dinner.

Recipe for Butternut Squash Soup

Ingredients:

1 tablespoon olive oil
1 large butternut squash (about 3 pounds) halved and seeded
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cloves garlic
4 thyme sprigs
3 tablespoons unsalted butter
1 large yellow onion, chopped
3 shallots, chopped
4 cups chicken or vegetable stock
1/4 cup heavy cream

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil. Rub the olive oil over the cut sides of the squash and season with 1/4 of the salt and 1/8 teaspoon of the pepper. Place the squash, cut side down, on the prepared pan. Tuck the garlic cloves and thyme sprigs under the cavity of the squash. Roast the squash for 50 to 60 minutes, until the squash is soft and caramelized. Remove from the oven and let cool. Reserve the garlic cloves and discard the thyme. Scoop the butternut squash flesh from the skin, coarsely chop and set aside.

Melt the butter in a Dutch oven or soup pot over medium-high heat. Sauté the onions and shallots for 7 to 10 minutes, until they begin to brown. Add the roasted squash, the reserved garlic cloves, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper and sauté for 5 to 7 minutes, until the squash begins to caramelize and stick to the bottom of the pan. Pour in the chicken stock, bring to a boil, then decrease the heat to a simmer and cook for 15 minutes. Puree the soup until smooth with a hand-help blender or in a food processor. Return to the pan if necessary and stir in the cream. Taste and adjust the seasoning if necessary.

Serves 6 as a first course.

Recipe For Ground Turkey Soup

The weather has officially turned fall-like, and put me into full soup making mode. There is nothing better than having a delicious pot of soup simmering on the stove on a cold day.

This soup calls for ground turkey, which I use often as a substitute for ground beef. It's healthier, and my family likes it. One of the good things about this Ground Turkey Soup is that it's loaded with veggies, and is a hearty soup, perfect for dinner.

Sometimes I have a small salad with a soup dinner, and some kind of bread, too. I do think you can skip the salad this time, as this soup is very filling. And there should be enough left over for lunch the next day, which is always so nice.

Recipe for Ground Turkey Soup

Ingredients:

1 pound ground turkey

2 cans (14-1/2 ounces each) beef broth
2 cups water
1 can (28ounces) diced tomatoes, undrained
3 celery ribs, chopped
3 large carrots, sliced
1 large onion, diced
2 medium potatoes, peeled and cubed
2 tablespoons dried tarragon
1tablespoon garlic powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon pepper
1 cup uncooked elbow macaroni

Directions:

In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the broth, water, tomatoes, celery, carrots, onions, potatoes, tarragon, garlic powder, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender, stirring occasionally.

Cook macaroni according to package directions; drain. Stir into soup; heat all the way through.
                                   
Serves 8.

Giada De Laurentiis' Turkey, Kale, and Browm Rice Soup

I love eating vegetables. I love shopping for them too, and I can't wait until warmer weather, and the Farmer's Markets open up again.

Meanwhile, I have found this wonderfully delicious soup from Giada De Laurentiis' new book. Even if you are not a fan of kale, this delicious soup just might change your mind.

This soup is hearty, healthy, and a really lovely thing to make and eat on a cold winter day.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 5 to 6 large shallots, chopped
• 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
• 1 large red bell peppers cut into 1/2-inch pieces (about 1 1/2 cups
• 8 ounces ground white turkey meat, broken into small chunks
• 1 tablespoon herbes de Provence
• 4 cups low-sodium chicken broth, plus more as needed
• One 15-ounce can diced tomatoes in juice, drained
• 1 cup cooked brown rice
• 1 small bunch kale, coarsely chopped (about 4 packed cups)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup freshly grated Parmesan

Directions:

Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and sauté, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

Makes 4-6 servings.

Enjoy!!