Tasty Kitchen: A Happy Recipe Community! » Creamy Soups

Jalapeno Soup

Carl Oberlender — Sat, 25 May 2013 00:39:01 +0000

1. In a large skillet or pot over medium heat, brown the beef with the onion, garlic and bacon. Once meat is browned and onions are tender, drain grease if necessary.
2. Add beef stock, cumin, oregano, salt, and chili powder and bring to a boil.
3. Reduce heat and simmer on low heat for 50 minutes. Combine the flour and water in a small bowl and set aside.
4. After 50 minutes of simmering mix the flour water into the pot, stirring quickly to dissolve it into the gravy.
5. Simmer on low for 10 minutes.
6. In a separate pan over low heat combine milk, cheese, salsa and pico de gallo; heat to melt.
7. Combine both pans and add water to desired consistency.
8. Add diced jalapenos and heat through.

Serve!

Beefy Cheesy Enchilada Soup

Carl Oberlender — Sun, 19 May 2013 00:40:36 +0000

Soak diced corn tortillas in 1 cup warmed beef broth.

Brown beef along with bacon, onion, and garlic. Add remaining 2 cups beef broth, chili powder, cumin, oregano and pepper and bring to a boil. Reduce heat to very low and let simmer for 40 minutes, stirring occasionally.

Mash tortillas in the beef broth a bit, add mixture to soup and return to a boil. Reduce heat again and simmer 10 minutes, stirring frequently, until tortillas are dissolved into soup.

Add cubed Velveeta, cheddar cheese, red salsa, and jalapeno juice, stir until melted. Turn off heat and add milk.

Cauliflower Parmesan Soup

Teresa (SassySuburbanite.com) — Fri, 17 May 2013 14:33:54 +0000

Cook the onions and garlic in the oil until slightly browned. Add in the cauliflower and enough chicken or vegetable stock to just cover the veggies. Bring to a boil and then back to a simmer for about 12 minutes until the cauliflower is soft.

Blend until somewhat creamy using either a blender in batches or using an immersion blender. Add Parmesan cheese, salt and pepper to taste and then serve with more grated Parmesan on top and possibly chopped green onions. Crumbled bacon is a good topping, too.

Sauteed Mushroom Soup

Maurisa — Tue, 07 May 2013 00:30:57 +0000

In a medium skillet, melt 2 tablespoons butter and add shallots, sauté until translucent and beginning to caramelize. Add garlic and mushrooms, sauté about 5 minutes. Add dill and salt and pepper and cook for one more minute. Set aside.

In a stock pot, melt remaining 3 tablespoons butter and add flour. Whisk and sauté until a deep golden brown. While continuously whisking, add broth and milk. Add mushrooms and accumulated juices and sherry. Cover and simmer 15 -20 minutes. Taste and adjust seasonings as needed.

Garnish with chopped dill, and sour cream if desired.

Smoky Corn Chowder

aslolife — Sun, 05 May 2013 15:58:28 +0000

Set oven to broil.

Chop tomatillos in half and place, skin side up, on baking sheet along with the poblano pepper. Broil peppers, turning every few minutes or so, until skin is blackened and blistered. Remove from oven and carefully peel off skin and then chop.

Heat olive oil in a large cast iron pot. Add celery, carrots, onions, and garlic and cook until vegetables are soft and onions are translucent, about 5 minutes. Pour in vegetable broth and bring to a boil.

Reduce to a simmer and add potatoes, poblano, tomatillo, corn kernels, and the reserved 2 ear stalks. Continue to simmer until potatoes are soft, about 20-30 minutes.

Remove corn stalks and discard. Using an immersion blender, blend soup until mostly smooth or to desired consistency. Stir in half-and-half, smoked paprika, red pepper, and salt and pepper to taste.

Serve with green onions and cotija, and enjoy!

Creamy Broccoli Soup

Kari Lindsay — Sat, 27 Apr 2013 22:19:35 +0000

1. In a large saucepan over medium heat, melt the butter. Then add the onions and carrots and cook until the onions are translucent.
2. Meanwhile prep the broccoli (cut the broccoli florets into bite sized pieces, peel the stems and dice them small).
3. Into the pan with the onions and carrots; add half of the broccoli florets, the diced broccoli stems, the vegetable or chicken stock, milk and half-and-half. Bring to a simmer and cook until the broccoli florets are fork tender.
4. Puree the soup by using an immersion/stick blender. This can be done right in the saucepan. If you only have a regular blender, pour some of the soup into the jar of the blender and puree it. But remember to leave some space in the blender, take the center out of the lid and place a towel over it (this allows the steam to escape). Puree the mixture and then return the pureed soup to the pan.
5. Add the remaining broccoli florets to the soup and cook over medium heat just until the broccoli is done to your liking.
6. Taste the soup for seasoning and add salt and pepper if needed.

Note: If you wish, you may decrease the amount of half-and-half and increase the amount of milk by the same.

Pureed Corn Soup Topped with Roasted Corn

Heather Pierce — Wed, 24 Apr 2013 06:39:24 +0000

Preheat the oven to 400ºF and carefully slice kernels off the corn. Keep kernels from 1 ear of corn aside in a separate bowl.

Saute chopped medium onion in 1 tablespoon olive oil and the melted butter over medium heat until onions become soft.

Add kernels from 5 ears of corn, a few pinches of sea salt, and freshly ground black pepper. Pour in chicken broth until corn and onions are covered. Bring to a boil. Lower to a simmer, cover the pot, and cook for 15-20 minutes.

Meanwhile, toss the remaining kernels from the 6th ear of corn with remaining 1 tablespoon olive oil and a pinch of sea salt. Lay the corn you tossed on a baking sheet lined with parchment paper. Bake corn in preheated 400ºF oven for about 15 minutes, until golden. Let cool.

Remove corn from soup pot with a slotted spoon and puree in a blender (careful! Do not put top on blender, just use a dishtowel as the heat will make it explode!). Pour pureed corn back into pot with any remaining broth.

Serve topped with roasted corn kernels and a squeeze of fresh lime juice (optional). Enjoy!

Sweet Potato-Vanilla-Ginger Soup with Potato Croutons

Heather Pierce — Wed, 24 Apr 2013 05:03:26 +0000

For the soup:
Put the olive oil or butter in a large pot over medium heat. Let the butter melt. Add ginger and onions and cook, stirring occasionally, until they soften. This will take about 5 minutes.

Add a sprinkle of salt and pepper, vanilla, and diced sweet potatoes and stir. Add enough of the stock to cover sweet potatoes and bring to a boil.

Stir, lower the heat to a simmer, cover and cook until vegetables are tender, 15-25 minutes.

Take soup off heat, puree with an immersion blender or take out veggies with a slotted spoon and puree them in a blender. Return everything to the pot (if you used the blender), taste and adjust the salt and add any other spices that tickle your fancy. If it’s too thick, you may want to add a bit more broth here too.

For the croutons:
Preheat oven to 450 F.

Cut the potatoes into 1/4-inch cubes. To do this, slice potato lengthwise into 1/4-inch slices. Stack a few slices on top of each other and cut lengthwise again into 1/4-inch strips. Arrange 4-5 strips side-to-side in one layer and cut into 1/4-inch cubes. Repeat with remaining potatoes.

Place potatoes in a medium sized bowl and toss with olive oil and sea salt until well coated. Lay the cubes in a single layer on a parchment-lined baking sheet and bake for about 20 minutes until crisp and slightly browned.

Remove pan from oven. Let potatoes cool and serve on top of soup (be careful, these tend to disappear before you even have time to put them over your soup!)

Creamy White Bean Soup

Anita at Hungry Couple — Thu, 18 Apr 2013 00:08:43 +0000

Add the butter, onion and garlic into a Dutch oven or other large stock pot and cook on medium low heat for approximately 15 minutes or until the onions are translucent but not browned. Whisk in the flour until you have a paste like consistency then slowly whisk in the chicken stock, stirring as you go and continuing until it has all been added. Add the beans, oregano and thyme and bring to a boil. Cover, reduce the heat to low and cook for 20 minutes.

Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill the blender or the hot liquid will leak out of the blender. You can puree all the soup or leave it as chunky as you like. This can also be done right in the pot with an immersion (stick) blender. Place the soup back in the stock pot and turn the heat to medium. Add the milk and season to taste with salt and pepper.

Serve hot and top with shaved Parmesan cheese, if desired.

Adapted from Sarcastic Cooking blog.

Broccoli Cheese Soup

Natalie Wiser-Orozco — Sun, 14 Apr 2013 06:32:54 +0000

Put the broccoli in a microwave-safe bowl and cover with plastic wrap. Microwave on high for 5 minutes, until tender but still crunchy.

Melt butter in a medium-sized pot and add the onions. Cook until translucent, about 10 minutes. Add in the flour and whisk for 1 minute. While continuing to whisk, slowly add the chicken stock and milk, so the flour combines nicely.

Add in the broccoli and bring to a boil. Remove from heat and add the cheese, salt and pepper. Transfer to a blender, or use an immersion blender, and puree until no chunks of broccoli remain. Portion into bowls, and top with more cheese. Enjoy!