Posted in Soup

Cauliflower Cheddar Soup

The Soup Queen is at it again. She waves her magical wand at vegetables to create golden goodness! Even picky toddlers will happily spoon this up.

Cauliflower Cheddar Soup

By: Sara A

1 head cauliflower broken in florets

1 medium onion

3 ½ cups chicken broth

2 tbs. butter

2 tbs. flour

2 cups milk

1 cup heavy whipping cream

1/4 tsp.  cayenne

1 tsp.  salt

½ tsp. black pepper

3 cups cheddar cheese

-Garnish with rosemary and paprika for color. To those that love heat, garnish with hot paprika or smoke paprika. 

In large pot combine cauliflower, onion, and chicken broth. Bring to a boil and cook until vegetables are tender.  In a saucepan, melt butter and add flour and whisk until smooth. Gradually add milk and heavy whipping cream. Cook until thickened, and then add into the vegetables.  Using an immersion blender or blender, blend until smooth.  Putting the soup back in the pan turn the soup on low and add a seasonings and cheese.   Simmer for 10 – 15 minutes on low. Serve!!

Posted in Soup

Home-style Lentil Soup

Our resident Soup Queen has turned Lentil soup into a healthy, comfort food.

By: Sara A

Home-style Lentil Soup

2tbs. Olive Oil

1 medium onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

3 to 4 garlic cloves, minced

1 can (14 ½ oz.) can diced tomatoes (I use petite diced)

1 lb. lentils

12 cups chicken broth

6 fresh thyme sprigs

½ tsp. red pepper flakes

½ tsp. fresh ground pepper

½ to 1 tsp. salt (start with ½; I like salt!)

2/3 cup dried ditalini rigati

1 cup shredded Parmesan


Heat the oil in a large pot over medium heat.  Add the onion, carrots, and celery.   Add the garlic, salt, pepper, and red pepper flakes and sauté until the vegetables are tender. Add the tomatoes with their juices.  Simmer until the tomatoes start to break down, stirring occasionally.  Add the lentils, stir, and then add the chicken broth.  Stir in the thyme sprigs. Bring to a boil over high heat, once it is at a boil cover and simmer over low heat until the lentils are finished about 30 minutes.   Stir in past and simmer until the pasta is finished but still firm to the bite 7 to 8 minutes. Ladle soup into bowls, sprinkle with parmesan, and serve!

Posted in Quick, Soup

Gourmet Tomato-Basil Soup with a Bleu Cheese Garnish

Gourmet Tomato-Basil Soup 

By: Bekie A

1 -28 oz can of fire roasted tomatoes

1 -28 oz can of cento diced tomatoes

1 tsp garlic salt

1 Tbsp of dried basil or 1/4 cup of chopped fresh basil

1/4 cup of sugar

1/4 cup dry red wine

1/8 cup of good Olive oil

Shot of cayenne

1/2 tsp onion powder

1/2 tsp parsley

2 cups of chicken broth

2 sundried tomatoes, pureed

2 tbsp of ground Parmesan cheese

1 cup of whipping cream

Salt & pepper to taste

—Combine all of the above ingredients except the whipping cream and heat to a low simmer. Turn to low. Purée and add the whipping cream.

Serve garnished with fresh basil & blue cheese (substitute feta or Parmesan shavings).

Bust out the mason jars; it’s time to impress the neighbors!