Tag: soup

How To Make Stuffed Pepper Soup

If you love stuffed peppers, you will love this as a soup. It takes minimal effort and can be made in 45 min start to finish (with most of the time simmering so all the wonderful flavors can meld together).

The ingredient list is also not very long, with the main ingredients as ground beef, onion, bell peppers, and white rice.

Is this soup freezer-friendly? I will say that after some recipe testing, this soup will not freeze well with the rice as the rice can become mushy once thawed and reheated. If you plan to freeze, I recommend freezing without the rice, adding it in prior to serving. It will make all the difference.

My only ask is to serve with crusty bread, a light salad, and a sprinkling of mozzarella cheese right on top.

Ingredients:

  • 1 lb lean ground beef
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper

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Hearty Crock Pot Cowboy Soup

You can put together this hearty Cowboy soup with what is in your pantry. This makes a delicious Tex Mex soup that will fill you up.

Why not round up your family for this delicious Tex-Mex homemade soup? You can put together this hearty soup using what’s in your pantry.

This recipe makes a very tasty Tex-Mex soup that will fill you up. It’s a wonderful soup for a cold winter day and it’s also perfect for your next game-day event.

Cowboys played an important part in the settling of the western United States. They worked on cattle drives, repaired fences and took care of the horses. Originally many cattle drives started in Texas and ended at the railroad in Kansas.

Cattle drives meant hard, hungry work. Cowboys would rise early in the morning and “guide” the herd to the next night’s stopping point. A herd of about 3,000 cattle usually meant around a dozen cowboys. Plus there was also a trail boss, a camp cook, and a wrangler whose job was to keep track of the extra horses.

Ingredients:

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SLOW COOKER BROCCOLI CHEESE SOUP

Ingredients:

  • 1/3 cup butter, sliced
  • 1 1/2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 6 Tbsp all-purpose flour
  • Salt and freshly ground black pepper
  • 2 (12 oz) cans evaporated milk
  • 5 cups low-sodium chicken broth
  • 5 cups small diced broccoli florets*
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
  • 2 oz parmesan cheese, freshly & finely shredded

Directions:

  1. Melt butter in a large skillet over medium heat.
  2. Add onions and saute until they begin to soften about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes.
  3. While whisking, slowly pour in evaporated milk (whisk well to smooth).

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Crock Pot Potato Broccoli Cheddar Soup RECIPE

Panera’s signature Broccoli Cheddar Soup offers the ultimate comfort dining experience and is a close match to the original. It’s a convenient, yet delightful meal that’s perfect for those busy weekdays. This broccoli and cheese concoction rivals the leading soup recipe on this site, which is the crockpot potato soup.

BROCCOLI CHEDDAR DELIGHT

While many food bloggers have explored the Panera Broccoli Cheddar Soup recipe, it’s my mission to highlight dishes that I personally adore, and this is undeniably one.

The confidence in claiming this soup mirrors Panera’s authentic Broccoli Cheddar flavor? Well, during my recent pregnancy, I indulged in this treat almost every week.

It became my culinary highlight, and I wouldn’t be surprised if Panera’s staff started recognizing me. Pair this scrumptious soup with a freshly baked baguette, and it’s sheer bliss.

Panera’s signature Broccoli Cheddar Soup offers the ultimate comfort dining experience and is a close match to the original. It’s a convenient, yet delightful meal that’s perfect for those busy weekdays. This broccoli and cheese concoction rivals the leading soup recipe on this site, which is the crockpot potato soup.

Ingredients:

1/4 cup melted butter

1/2 medium chopped onion

1/4 cup flour

2 cups half-and-half cream

2 cups chicken stock or broth

1/2 lb broccoli, (about 3 cups), chopped into bite size pieces

1 cup carrot, , julienned (can buy matchstick carrots in produce section)

1/4 teaspoon nutmeg, (optional but brings out the flavor)

8 ounces grated sharp cheddar cheese, (2 cups)

salt and pepper

Instructions:

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How To Make Cream Potato Soup

Have you ever taken a bite of something so tantalizing that you had to do a double take, wondering if you truly made it? This is one such dish.
Let me introduce you to a sumptuous one-pot creamy potato soup that’ll bowl you over! Laden with crispy bacon and pillowy potato chunks, this soup is the embodiment of comfort in our household.
Imagine this: A brisk, windy weekend outside, while inside, a pot of this creamy delight bubbles away on the stove. Can you think of a cozier picture? I certainly can’t! And even though sports aren’t really my jam, I’ve heard through the grapevine that this soup is the perfect companion for the upcoming big game.
It’s no fuss, no mess, and always a hit! If my family had their way, they’d have me whipping this up daily. Do try it; I’m confident you’ll be smitten! For this delightful creation, you’ll need the following ingredients:

Ingredients:

6 slices of bacon (around 6 oz.), cut into 1-inch segments

3 tablespoons of reserved bacon fat or butter

1 cup of diced onion

1/4 cup of all-purpose flour

1/8 teaspoon of dried thyme

2 cups of low-sodium chicken broth

2 cups of warmed milk

1.5 pounds of potatoes, peeled and diced into 1/2-inch chunks

1 cup of shredded sharp cheddar cheese

1/2 cup of sour cream

Salt and pepper to taste

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