Veggie Cheese Soup

From Jamee Gibert

I just made this soup tonight, it was delicious. The recipe comes from my amazing sister and her family's food blog addictiveallens.blogspot.com; I did make a few changes :)

3-4 c cubed potatoes

2 c diced carrots

1 c chopped celery

1 c onion, finely chopped

2 heads chopped broccoli

1/2 head chopped cauliflower

Simmer first four veggies in 2 1/2 cups water (do NOT add more water) for 7-8 min covered. Add broccoli and cauliflower and continue to cook until veggies are tender. Do NOT drain veggies.

In a separate pan:

1/2 c butter

1/4 c flour

2 c milk

5 cubes/tsp chicken bouillon

1 Tbs yellow mustard

1 tsp pepper

1 lb grated cheddar cheese

Melt butter, add flour. Wisk together and cook for 1-2 minutes. Add milk, bouillon, mustard and pepper. When thickened, add cheese and stir until melted. Do NOT let mixture boil at this point, it will become clumpy.

Add sauce to UNDRAINED veggies. Stir until blended. Enjoy!!!!

Zupa's Wisconsin Cauliflower Soup

My daughter, who HATES almost all vegetables, LOVES this soup. We make it often at our house.



ZUPAS WISCONSIN CAULIFLOWER SOUP2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup Sharp Cheddar cheese
1 cup Pepper Jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. ***I add about 1 Tbsp of seasoned salt*** Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. ***I use an immersion blender and I blend, blend, blend until the soup is super smooth*** Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

***We love to add chopped bacon and fried onions***

Tortilla Soup

From Jamee Gibert (inspired by Rocco Dispirito: Now Eat This)

1 cup chicken broth

1 can fire-roasted tomatoes (or regular diced tomatoes)

1-2 chipotle chiles in adobo sauce, chopped fine (adjust depending on how spicy)

1 cup salsa (fresh, store bought, or canned)

1 can corn (or 1 cup frozen)

1 small can green enchilada sauce

1 can black beans

1 small can diced green chiles

1-2 cups shredded chicken

garnish with:

cilantro

avocado slices or guacamole

chips or tortilla strips

Just throw everything together except the chicken, heat to a boil. Let simmer 8-10 min. Add chicken and simmer until heated through. Garnish and serve. This soup is really easy and delicious!!