DYLAN'S POTATO, CARROT, AND CHEDDAR SOUP
My daughter Dylan (age 5) is the light of my life. She is smart, funny, and very creative. I try to encourage her as much as I can. Last week, Dylan told me she had an idea for soup. She wanted to make a soup with carrots, potatoes, cheese, and a little parsley. We had the good fortune to be at Seattle's Pike Place Market over the weekend and bought all the yummy ingredients fresh. The soup was absolutely delicious so I just had to share! Here's her recipe. Of course you can use fresh onion, fresh garlic, etc. However, I really wanted to stay true to my daughter's vision. The soup was wonderful, so I'm glad that I resisted the temptation to add a few things here and there. Enjoy!
Provided by Dev
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
- Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 63.5 g, Cholesterol 27.8 mg, Fat 14.8 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 1263.1 mg, Sugar 6.7 g
CARROT CHEESE SOUP
I THOUGHT this sounded like a compatible mix of ingredients when I read the recipe for the first time - and it is delicious. It's a pretty color and makes a hearty soup to serve during the winter months. -Terese Snyder, Marquette, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt the butter; stir in flour until smooth. Cook and stir over medium heat for 2 minutes. Add carrot, onions and ham; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, parsley, pepper and hot pepper sauce; heat until the cheese is melted and the vegetables are tender.
Nutrition Facts : Calories 244 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 1286mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
- Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
- Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
- Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
- Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
- Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
- Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
CARROT CHOWDER
My husband's grandmother passed this recipe on to us, and it's just wonderful-especially with a basket of warm, fresh bread on the side. This soup freezes well. -Wendy Wilkins, Prattville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quart).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 803mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
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