cinderellasapron 
Today we are making 5 cozy soups to get you through the winter! It has been a brutally cold winter so far where I live, and there’s nothing like a warm, hearty bowl of soup to make the day better! We will be making Broccoli Cheddar Soup, Italian Wedding Soup, Split Pea Soup with Ham, Cheeseburger Soup, and Chicken and Wild Rice Soup!
Broccoli Cheddar Soup
Ingredients
- 6 Tablespoons butter
- 1 small onion, chopped
- 1/4 cup flour
- 2 cups milk
- 4 cups chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 bay leaf
- salt and pepper, to taste
- 1 teaspoon yellow mustard
- 1/4 teaspoon nutmeg
- 4 cups broccoli florets
- 2 cups carrots, diced
- 8 ounces shredded cheddar cheese (plus more for garnish)
- fresh parsley, for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add the onion and cook until tender, about 5-7 minutes.
- Whisk in the flour and cook until golden, about 2 minutes. Slowly whisk in the milk.
- Add in the broth, spices, and mustard. Season with salt and pepper to taste.
- Reduce heat to medium low and cook uncovered for about 10 minutes.
- Add in the broccoli and carrots. Simmer until tender, about 20 minutes more.
- Remove the bay leaf, and puree until smooth using a stick blender.
- Stir in the cheese, whisking over medium low heat, until melted. (If too thick, add a bit of water).
- Serve with more cheese and parsley.
Italian Wedding Soup
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 2 Tablespoons milk
For the Soup
- 1 small onion, chopped
- 2 sticks celery, chopped
- 2 cups carrots, diced
- 4 cloves garlic, minced
- 8 cups chicken stock
- 1 teaspoon Italian seasoning
- 5 ounces baby spinach
- 1/2 cup uncooked pasta (ancini de pepe, ditalini, orzo)
Instructions
- To make the meatballs: combine all ingredients in a large bowl. Roll into 1 inch balls, and set aside.
- Heat oil in a large pot over medium high heat. Sear the meatballs, about 2 minutes per side. Set aside.
- If needed, add a little more oil, and turn the heat down to medium. Add the onions, celery, and carrots. Cook until tender, about 5-7 minutes.
- Add the garlic and cook an additional minute.
- Stir in the chicken stock, Italian seasoning, and add meatballs back in.
- Bring to a simmer, and cook for 10 minutes.
- Stir in pasta, and cook an additional 10 minutes.
- Add the spinach, and cover to let wilt for 5 minutes.
- Serve with fresh pepper, parmesan cheese, and crushed red pepper.
Notes
If using frozen meatballs, skip the searing step and just add in with chicken stock.
If freezing the soup, I recommend cooking the pasta on the side, and adding to the soup when reheating.
Split Pea Soup
Ingredients
- 1/4 cup butter
- 2 cups onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups thick ham, diced
- salt and pepper to taste
- 2 cloves garlic, minced
- 1 pound dried split peas
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon thyme
- 6 cups chicken stock
- 2 cups beef stock
- 2 cups water
- 1/2 teaspoon liquid smoke
Instructions
- In a large pot over medium heat, melt the butter. Add the ham, onion, carrot, and celery. Sprinkle with salt and pepper. Cook until softened, 5-7 minutes.
- Add garlic, and cook an additional minute. Add in the split peas.
- Stir in the chicken stock, beef stock, and water. Add in the paprika, bay leaf, thyme, and liquid smoke.
- Simmer, uncovered, for 60-90 minutes, stirring occasionally, or until the split peas and cooked down and soup is thick.
Cheeseburger Soup
Ingredients
- 1/2 pound ground beef
- 2 Tablespoons butter
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced
- 3 cups chicken stock
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- 1/4 cup flour
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup American cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
- onion rings, crumbled bacon, and green onions for serving
Instructions
- In a large pot over medium heat, cook the ground beef. Drain, and set aside.
- Melt the butter in the pot and add in the carrots, celery, and onions. Saute until tender, 5-7 minutes.
- Stir in garlic, and cook an additional minute. Add potatoes, beef, chicken stock, and spices.
- Cover and simmer for 10-12 minutes.
- Whisk together the milk and flour. Stir into the soup, and cook for 10 minutes.
- Stir in the cheeses until melted. Turn off the heat, and stir in the sour cream.
- Serve with crumbled bacon, onion rings, and green onions!
Chicken and Wild Rice Soup
Ingredients
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 2 cups water
- 1/2 teaspoon oregano
- 1/2 teaspoon dried sage
- 1/2 teaspoon thyme
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- salt and pepper
- 2 cups shredded cooked chicken
- 2 cups milk
- 1/2 cup flour
- 4.3 ounce Long Grain& Wild Rice box
Instructions
- In a large pot over medium heat with a drizzle of oil, stir in the carrots, celery, and onions. Cook until softened, about 5-7 minutes.
- Add garlic, and cook an additional minute. Stir in the stock, water, and spices.
- Stir in the chicken, and simmer for 15 minutes.
- Whisk together the milk and flour. Stir into the soup.
- Place rice and seasoning packet into the soup. Simmer for 20 more minutes, or until rice is cooked.
- Garnish with scallions.
