It’s Getting Colder Out! Soup Anyone?

Yesterday it was cold out. Well colder than it has been at least and all I wanted to eat was soup or something that would just warm me up! So I searched for some soup recipes and found a couple that are perfect because they use some fall vegetables that are very abundant right now! Here’s a few from MSN that sound so good and I can’t wait to try!

Creamy Broccoli Soup with Croutons

Ingredients

  • 2 large (1 3/4 pounds each) heads broccoli, stems peeled
  • 2 tablespoon(s) unsalted butter
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 quart(s) low-sodium vegetable broth
  • 4 cup(s) water
  • Salt and freshly ground pepper
  • 1/2 cup(s) heavy cream (I’m sure you could use less of this and it would just be less creamy since it is high in calories!)
  • 1/2 cup(s) milk
  • Bite-size croutons, for serving

Directions

1. Separate the broccoli stems from the heads. Measure out 3 cups of small florets and reserve. Coarsely chop the remaining broccoli. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil. Cover and simmer over low heat until the broccoli is tender, about 20 minutes. Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes.

2. Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the remaining 1 cup of florets and season with salt and pepper. Cover and cook over moderate heat until richly browned, about 6 minutes.

3. Working in batches, puree the soup in a blender until very smooth. Transfer the soup to a clean saucepan. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the sautéed florets and croutons and serve!

Creamy Carrot Soup with Scallions and Poppy Seeds

Ingredients

  • 2 tablespoon(s) unsalted butter
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 quart(s) low-sodium vegetable broth
  • 1 quart(s) water
  • 2 pound(s) carrots, sliced 1/3 inch thick
  • 6 large scallions, thinly sliced crosswise
  • 2 teaspoon(s) poppy seeds
  • 1/2 cup(s) heavy cream
  • 1/2 cup(s) milk
  • Salt and freshly ground pepper

Directions

1. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover, and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the carrots and bring to a boil over high heat. Cover and simmer over low heat until the carrots are tender, about 30 minutes.

2. Meanwhile, in a small saucepan, heat the remaining 2 tablespoons of olive oil. Add the scallions and poppy seeds and cook over moderately high heat, stirring, until the scallions are softened, about 1 minute.

3. Working in batches, puree the carrot soup in a blender until smooth; transfer to a clean saucepan. Stir in the cream and milk and simmer over moderate heat, stirring. Season the soup with salt and pepper and ladle into bowls. Garnish with the scallions and poppy seeds and serve.

Roasted Fall Vegetable Soup

First you need roasted fall vegetables so heres a recipe for that! You could also grill these as well since it’s still a little bit warm out!

Ingredients

Roasted Fall Vegetables:

  • 1 butternut squash, chopped into 1 inch pieces
  • 1 red onion, chopped
  • 6 red potatoes, cut into quarters
  • 1 bag baby carrots
  • 1 pckg. Cremini mushrooms
  • 1 pint grape tomatoes
  • 3 T olive oil
  • 2-3 cloves garlic minced

Heat oven to 425 degrees.  Toss all ingredients with olive oil, garlic and kosher salt and pepper. Bake for one hour or until tender.
Roasted Fall Vegetable Soup

  • 5 C Swanson’s chicken broth
  • 1 sweet onion chopped finely
  • 2 garlic cloves minced
  • Juice from one lemon
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • Roasted Fall Vegetables
  • 3 T butter

Directions

Melt butter in pan. Add onion and garlic (season with a little salt and pepper). Once they are tender/translucent, add the all ingredients except lemon juice. Cook for 45 minutes to an hour. Serve. You can use an immersion blender and make the soup less chunky, but or you can leave it chunky and have the vegetables pretty big. Add the lemon juice at the end.

Theres three recipes that I think would be really delicious right now, well maybe not today since it’s supposed to be warmer but it’s getting cooler out!

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