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Broccoli Cheddar Soup

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Broccoli cheddar soup happens to be a family favorite in our house!  This recipe is a total WIN!  Our GTK version is lightened up on calories but not on flavor.  The other bonus is that this soup is really easy to make.  You are going to want to put this one in your rotation…especially now that it’s officially soup season.  Well, that’s a stretch in Arizona but we are getting close and we don’t care anyway.  We want it to be soup season, so it is!

You don’t even need very may ingredients for this recipe. Just your broccoli crowns, some celery, garlic, fresh thyme, and a little cheese, butter, cream and chicken stock.  You might even have a few of these on hand!

Just simply start by cooking up the celery and onions in your dutch oven or large soup pot until the onions nice and translucent. This will take roughly 5 minutes. Then add in the broccoli, thyme and chicken stock and bring to a boil.  Reduce the heat to a simmer and cook for 10 minutes until the broccoli is cooked through.  Remove from the heat and use an immersion blender or transfer to a blender to puree.  If you used a blender, transfer the soup back to the pot and add the cream and cheese and season it with salt and pepper.  Yum!  You are gonna love this recipe!  We just know it!

Check out some of our other favorite soup recipes:

Roasted Carrot Soup with Ginger and Coconut Milk

http://www.goodthymekitchen.com/best-tomato-soup-ever/


Broccoli Cheddar Soup
 
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Serves: 4
Ingredients
  • 1 Tbsp butter
  • 1 Tbsp good quality olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks with leaves, chopped
  • 1 head broccoli, cut into florets
  • 1 Tbsp fresh thyme
  • 32 oz chicken stock
  • ½ C cream
  • ½ C grated cheddar cheese + more for topping
  • kosher salt and ground black pepper to taste
Instructions
  1. Heat a large dutch oven or soup pan over medium heat. Add butter and olive oil. Add onions and chopped celery and sautee for 5 minutes until onions become transluscent.
  2. Add broccoli, thyme and chicken stock and bring to a boil. Reduce to heat to simmer, cover for 10 minutes until brocolli is cooked through.
  3. Remove from heat and use an immersion blender or transfer soup to a blender to puree.
  4. Return soup to pot and add cream, cheese and season with S&P. Serve immediately

Chicken Tortilla Soup – Loaded with veggies

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Chicken tortilla soup is quite possibly one of the most delicious soups ever!  That is a very bold statement, I know,  but it’s actually true. This recipe has been a staple in our family for years.  It’s loaded with delicious veggies and is really easy to make.  Our GTK version is super hearty and sure to fill you up!  Here’s a little secret, it doesn’t have to be cold outside to enjoy soup either.  We might say that all the time but when you live in the desert and it’s hot as heck most of the year, you can’t let the weather totally dictate the food you make.  It’s soup season dang it!  We are just going to crank up the AC, grab a blanket and simmer some yummy soup on the stove top…thank you very much.

Okay, sorry about the rant.  I’ll get back to the good stuff here.  This chicken tortilla soup is easy peasy to make.  We cook our chicken breasts, but you could certainly use a store bought rotisserie chicken to save yourself a little time. Or use those leftovers from your sheet pan roasted chicken.  There is ZERO shame in that.  Just cut the breasts up into small bite sized pieces and that part is dunzo!  If you are cooking your own chicken, season the boneless skinless breasts lightly with salt and pepper and bake them for about 14 minutes, or until cooked through.

While the chicken is baking, you’ll want to start cooking down the celery and onion just until they are translucent and soft, about 2-3 minutes.  Then you add in the garlic and saute for one more minute.  Add in the diced tomatoes with juice, tomato sauce and stock.  Next, throw in the chili powder, cumin and salt and pepper and cook for 5 minutes.  Now it’s time to add the diced chicken, corn, corn tortillas and black beans. Cook for another 10 minutes. The corn tortillas are like a special little surprise in this soup.  Anyway, it’s just so good!  Before enjoying, load it up with your favorite toppings.  We LOVE avocados and fresh cilantro.  You could also do some shredded cheese (the hubby and kids are all over this one)…fresh chopped tomatoes, tortilla chips, hot sauce…the list goes on and on.  Enjoy!

Check out some of our other favorite hearty soup recipes:

http://www.goodthymekitchen.com/sausage-white-bean-kale-soup-with-parmesan-crisps/

http://www.goodthymekitchen.com/winter-vegetable-soup/


Chicken Tortilla Soup
 
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Serves: 4
Ingredients
  • 2 Boneless skinless chicken breasts
  • 1 14 oz. can diced fire roasted tomatoes
  • 1 14 oz. can tomato sauce
  • 4 cups low sodium chicken stock
  • ⅓ cup onion - diced
  • 2 stalks celery - chopped
  • 1 clove garlic - minced
  • ½ C fresh corn
  • 1 can black beans drained and rinsed
  • 1 tablespoon olive oil
  • 3 corn tortillas - torn into bite sized pieces
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • ½ teaspoon salt
*Optional toppings: fresh cilantro, diced avocado, chopped tomatoes and shredded jack cheese
Instructions
  1. Preheat oven to 425°
  2. Season chicken breasts lightly with salt and pepper and bake 14 minutes or until cooked through. Set chicken aside to cool then cut into small bite sized pieces.
  3. Preheat large stock pot on medium high. Heat olive oil and add celery and onion and saute about 2-3 min until translucent. Add garlic, and saute 1 more minute. Add can of tomatoes with the juice and the can of tomato sauce. Pour in the 4 cups of chicken stock. Add in the chili powder, cumin and salt and pepper. Cook for 5 minutes.
  4. Add diced chicken, corn, torn up corn tortillas and black beans and cook for 10 more minutes.
  5. Serve with tortilla chips, fresh cilantro, sliced avocado and chopped tomatoes

The Best Tomato Soup Ever

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Both Courtney and I have a massive LOVE of tomato soup.  Who doesn’t??  We have a favorite place in town that we regularly drive 40 minutes out of our way just to have a bowl of their tomato soup.  Well, our driving for tomato soup days are over now that we have our own version of tomato soup, and in our opinion it kicks the other soup to the curb.

So there are a few things that make this soup extra special.  We added sherry to this recipe which brings in a whole new dimension of awesomeness.  Don’t worry, you can still serve it to your kids, the alcohol in the sherry cooks off leaving you with an extra smooth and flavorful finish.  Instead of using chicken broth we substituted with tomato juice and a couple of tablespoons of roasted chicken base.  Of course a true creamy tomato soup just doesn’t exist without adding a bit of cream to finish it off at the end.  If you desperately want to stay away from cream you can leave it out, but our vote on this one is to throw it in there!

With about 30 minutes from start to finish you too can now have this soup.  If you were like us, driving all over town just to have that perfect bowl of tomato soup, try this!  We guarantee your driving days will be over too!


The Best Tomato Soup Ever
 
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Serves: 6-8
Ingredients
  • 3 Tbsp butter
  • 1 Tbsp good quality olive oil
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 28 oz can san marzano whole peeled tomatoes
  • 40 oz tomato juice
  • 3 Tbsp sugar
  • 2 Tbsp chicken base - we use better than bouillon brand
  • 1 tsp fresh ground pepper
  • ¾ C sherry
  • ¾ C heavy cream
  • ¼ C chopped fresh basil - for garnish
Instructions
  1. Heat a large dutch oven over medium heat. Add butter and olive oil, once butter is melted add diced onions. Cook onions until translucent, add garlic and cook for an additonal 2 minutes.
  2. Add tomatoes and tomato juice and stir. Add sugar - this is added to reduce the acidity of the tomatoes. Add chicken base, ground pepper and sherry and bring to a simmer.
  3. Remove from heat. Using a blender or immersion blender, blend soup until pureed. Return to pot and add cream, stir until incorporated. Garnish with chopped basil to serve.

Sausage, White Bean & Kale Soup with Parmesan Crisps

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The ultimate comfort soup in this bowl right here.  This is the soup that I begin to think about mid-summer when I’m so over the desert heat and I’m ready to throw on my sweats and cozy up.  Unfortunately, summers last forever in AZ so I have to wait a ridiculously long time until I can truly justify making this soup.  It’s finally fall…and still 95 degrees but I’ve waited long enough, so bring on everything soup and roasted veggies! This is the first hot soup I made this season and let me tell you, it was sooo worth the wait!! It’s your lucky day because now you can make it too.

The most important trick to adding a massive amount of flavor to this soup is to include some leftover parmesan or romano cheese rind, you only need about 2 inches of the rind.  The flavor the rind brings to the broth is unreal.  This is a great trick with other broth based soups as well, the rind adds a new dimension and layer that you will never skip again.

This soup is hearty and earthy and all things that you crave about fall. The parmesan crisp takes all of 5 minutes in the oven, I wouldn’t advise skipping this either.  Is anyone else thinking what I’m thinking?  Yep, it seems like I might have a slight cheese obsession!  Aside from the cheese, this bowl is filled with kale, sweet Italian chicken sausage and white beans.  You will be so happy you added this soup to your recipe collection, it’s a keeper for sure.

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Sausage, White Bean & Kale Soup with Parmesan Crisps
 
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Serves: 6-8 bowls
Ingredients
  • 1 lb sweet Italian chicken sausage
  • 1 yellow onion, diced
  • 1 rib celery with leaves, chopped
  • 1 tsp good quality extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp chopped fresh thyme
  • 1 tsp herbs de provence
  • 5 C chopped dino kale
  • 1 C dry white wine
  • 1 qt (32 oz) low sodium chicken broth
  • cheese rind (parmesan or romano) - cut off part of the rind - approx 2 inches
  • ½ tsp kosher salt
  • ½ tsp ground pepper
  • 15 oz can white beans, rinsed and drained (cannellini or great northern)
For the Parmesan Crisps:
  • 1 C grated parmesan cheese
Instructions
  1. Heat a large pot or dutch oven over medium heat. Cut each sausage down the middle and remove casings (outer skin of sausage) discard casings, dump sausage into pot. Break up sausage with a spatula as it cooks - approximately 15 minutes. Remove sausage and set aside. Add olive oil, after olive oil heats add onions and celery. Sautee for approximately 8 minutes until softened. Throw the sausage back in and add garlic, thyme, herbs de provence and kale and cook for 2 minutes until kale begins to wilt. Add white wine and cook until liquid reduces by half. Add chicken broth, cheese rind and S&P and bring to a simmer, continue to simmer for 20 minutes. Remove from heat, add beans and discard cheese rind. Serve with parmesan crisps.
For the Parmesan Crisps:
  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper. Place cheese into approximately 6 round piles, evenly spread out and flattened. Bake in oven for approximately 5 minutes. Remove from oven and allow to completely cool before serving.