Tomato, Basil, and Cheddar Soup ( uses Greek yogurt instead of cream, brilliant) Makes 6 servings 2 28-oz. cans of diced tomatoes 1 yellow onion, chopped 2 cloves of garlic, chopped 1 tsp olive oil 2 cups of vegetable broth 1 cup of plain Greek yogurt 1 cup cheddar cheese, grated 1/2 cup basil, chopped, loosely packed 2 tsp of oregano 1 tsp sugar salt and pepper to taste
10 Healthy Soups to Fill You Up, Not Out. The Red Pepper Bisque looks yummy!
Broccoli Cheddar Soup – Panera Style 2 T. Butter, melted 1 large onion, chopped 1/2 c. butter, melted 1/2 c. all purpose flour 4 c. half and half 4 c. chicken broth 1 lb. fresh broccoli 2 cups, julienned carrots salt and pepper, to taste 1/2 t. nutmeg 16 oz. sharp cheddar cheese, grated
Black Bean & Sweet Potato Chili 1 1/2 onions, chopped 3 cloves garlic, minced 1 poblano pepper, diced (deseed if you like) 1 tablespoon olive oil 1 1/4 teaspoons cumin 1 tablespoons chili powder 15 ounces crushed tomatoes 8 ounces vegetable broth 1 teaspoon Morton Season All Seasoned Salt 1/2 teaspoon black pepper 1/2 teaspoon dried oregano 1 large carrot, peeled and diced 2/3 cup diced sweet potato 1 cup frozen corn 37.5 ounces canned black beans, drained but not rinsed 1/2 cup fire roasted salsa 2 bay leaves 14 ounce can petite diced tomatoes 1 1/4 teaspoon cornstarch toppings for serving: Monterrey jack cheese or feta and cilantro
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe