Soup

I love soup!!  I could eat soup probably 365 days a year, if my husband would let me! There is nothing better then a warm bowl of goodness on a cold, blustery fall day. Or while watching the snow fall in the winter, I evening enjoy a bowl on a hot summer day. You could say that soup is my all time comfort food! Here are some of my favorite soup recipes I enjoy year round!

Last night I made this Weight Watchers Super Easy Creamy Broccoli Soup and it was so yummy and only 4 points for a 1 1/4 cup serving.

Super Easy Creamy Broccoli Soup 

1 tsp butter

1 medium onion

20 frozen broccoli (I used fresh and did 5 cups of florets)

3 cans cream of potato soup

2 cups low fat milk (I used 2% and it didn't change the point value)

3/4 cup low fat sharp cheddar cheese

1 tbs Dijon mustard (I forgot to put this in and it still tasted amazing)

1/8 tsp cayenne pepper more to taste if you like more of a kick

1 tsp salt

Melt butter in a large nonstick saucepan over low heat. Add onions and increase heat to medium-low; cover and cook, stirring occasionally, until tender, about 7 minutes.

Stir in broccoli and potato soup; gradually stir in milk until blended. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until broccoli is tender, about 5 minutes. Remove from heat; stir in cheese, mustard and cayenne until cheese melts. Season to taste with salt, if desired. Yields about 1 1/4 cups per serving.

NOTES :This soup can be made 2 days ahead.  Add freshly grated nutmeg if desired. Puree all, or part of the soup, for a thicker consistency. (I did this step using my immersion blender just to chop up some of the broccoli, worked great.)

I absolutely love Giada De Laurentiis from The Food Network and her recipes. They are simple, elegant and delicious! Another one of my favorite soup recipes comes from her cookbook, "Giada's Kitchen", Tuscan White Bean and Garlic Soup. It is so good and easy and takes less then 30 min to make! When you have 2 little ones running around recipes that take less then 30 mins are your saviour! 

Tuscan White Bean and Garlic Soup

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 shallots, chopped
• 1 sage leaf
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 4 cloves garlic, cut in 1/2
• 1/2 cup cream
• 1/2 teaspoon freshly ground black pepper
• 6 slices ciabatta bread
• Extra-virgin olive oil, for drizzling

Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat. 

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.