Monterey Jack Cheese Soup

It is March 6th and it is snowing…it’s a soup day.  This is so easy, plus I usually have all the ingredients on hand.  Grab some bread and have a bowl of warm cheesy soup!

1 cup chicken broth
1 can petite diced tomatoes, drained
1 cup finely chopped onion
1 small can chopped green chilies
4 Tbl butter
4 Tbl flour
salt & pepper to taste
2½ cups milk
2-3 cups shredded Monterey Jack cheese

In small saucepan, combine broth, tomato, onion, and chilies, bring to a boil.  Reduce heat and simmer for 10 minutes. Remove from heat and set aside.

In soup pot, melt butter and stir in flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to boil, cook and stir for about 1 minute or until thickened.  Slowly pour in vegetable mixture.  Reduce heat to low, stir in cheese.  Cook and stir over low heat until cheese is melted.  Ready to serve.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Baked Potato Cheese Soup

This recipe uses cauliflower to get the rich creamy consistency of a soup made with cream.  Savings on calories, I think I will have another bowl, so good and satisfying!  Adapted from skinnytaste.com.

6 red potatoes, washed and dried
1 small head cauliflower, stem removed, cut into florets
1½ cups fat free chicken broth
1½ cups skim milk
salt and freshly cracked black pepper
1/2 cup light sour cream
2 cups shredded sharp cheddar cheese

Pierce potatoes with fork, microwave on high 5 minutes, or until tender, cut each potato into quarters.

Meanwhile, steam cauliflower with water in large covered pot until tender.  Drain and return to pot.  On medium heat, add chicken broth, milk, potatoes and bring to boil.  Turn heat to low, use an immersion blender to puree until smooth.  Add sour cream, salt and pepper to taste and cook on low another 5 minutes, stirring occasionally.

Remove from heat and add shredded cheese, stir until melted.  Garnish with chives, cheese and bacon if desired.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Short-Cut Minestrone Soup

It is nice to have a recipe that can be thrown together quickly on a busy day, and even better if it is healthy.  This minestrone soup fits this criteria as well as tasting great and having beautiful color.

1 (9.6 oz) bag Jimmy Dean Fully Cooked Turkey Sausage Crumbles
1 cup diced onion (I use frozen chopped onion, always ready, no tears)
2 stocks celery, chopped
1 (10 oz) Fresh Express Angel Hair Shredded Cabbage
1 small zucchini, chopped
1 (15 oz) can diced tomatoes
1 (10 oz) can garbanzo beans
1 (7 oz) can corn
1 (8 oz) can tomato sauce
3 cups chicken broth
1 tsp season salt
1/2 tsp dried basil
3 Tbl worchestershire
1/2 cup small pasta

In large soup pot, cook and stir sausage, onion, celery, cabbage, and zucchini over medium high heat for approx. 10 minutes, until cabbage wilts down.  Add remaining ingredients, bring to boil, then reduce to simmer and cook another 10 minutes.  Serve with your favorite cheese.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chorizo & Rice Taco Soup

This is my taco soup, easy to throw together.  Warms you up, with temperature and a little spice!

1 bag or box Mexican rice (I have used Knorr Fiesta Sides and RiceARoni Mexican Rice)
olive oil
1 small onion, finely diced
12 oz chorizo sausage (or regular pork or turkey sausage or ground beef)
1 small can diced green chilies
1 can tomato soup
1 can water
1 can black beans, drained
1 can creamed corn
1 can petite dice tomatoes

Prepare Mexican rice as directed on package.  In large pot, brown onion and chorizo in olive oil over medium heat, turn down to simmer.  Add green chilies, tomato soup, water, black beans, diced tomatoes, creamed corn, and prepared Mexican rice.  Heat until warmed through.  Serve with condiments such as sour cream, guacamole, sliced olives, avocado slices, shredded cheddar cheese, and tortilla chips.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cheesy Cream of Vegetable Soup

Time to make something for dinner, My daughter and I love to make up soups.  We wanted a cream soup and we needed to use up some fresh veggies.  Here is what we came up with and the family loved it.

4 Tbl butter
4 Tbl flour
6 cups water
1 pkt onion soup mix (such as Lipton)
2 chicken bouillon cubes
1 cup thinly sliced carrots
1 cup sliced celery
1 cup small pieces broccoli florets
1 cup small pieces cauliflower
3 cups chopped fresh spinach
2 cans great northern white beans
2 cups grated sharp cheddar cheese

In large stock pot melt butter, stir in flour, and cook over medium heat until bubbly.  Heat water in microwave until boiling, add onion soup mix and bouillon.   Stir onion broth into butter mixture in stock pot, bring to boil until slightly thickened, turn heat to low.  Meanwhile, steam carrots, celery, broccoli, and cauliflower in saucepan for a couple minutes until just tender, add to soup.  Stir in spinach, white beans, and cheddar cheese.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.