soup recipes

Foodie Infographic: A Visual Guide to 9 Classic Soups

May 10, 2017 By Joi Sigers

Soups and salads. Salads and soups. Two of my most delicious obsessions in the entire world. Along with catfish, strawberry sundaes, coffee, and raspberry tea, soups and salads are never far from my mind or reach. While I eat more salads in warmer weather than in the cooler months, soup is a year-round thing with me.

The things I love about salads and soups are:

They’re delicious.
They’re photogenic (I ain’t going to lie, we food bloggers dig that).
The options and possible combinations are, literally, endless.
With planning, soups or salads can accompany a meal or they can be the meal.
You can tweak this and pinch that to achieve your own personal vibe. If peppers are your favorite vegetable, simply add more. If (like my husband and two of our three daughters) you live for garlic, add an unseemly and obscene amount!
Most soups and salads are inherently gluten-free (especially if you make them yourself and read labels).
Soups can be assembled in the morning and cooked in the slow-cooker all day. The smell fills the home and your family simply has to dish the deliciousness into their bowls when they’re ready.
They can be very inexpensive to make. Love that.
Soups and salads can be as healthy as you want them to be. This is probably my favorite thing about them. I mean, what better way to “up” your veggie count for the day than throwing them all together and making something fantastic while you’re at it?!

The infographic below is from Pounds to Pockets and gives you a beautiful and very helpful guide to 9 favorite soups. Enjoy!

Credit: Pounds to Pockets

See Also: For one of my favorite soups see my Loaded Baked Potato Soup in the Crock-Pot recipe.

Soup’s On! At Least it Will Be with These Recipes

November 8, 2012 By Joi Sigers

One of my favorite foods to eat is soups and soup recipes are some of my favorite recipes to collect and make. I also love to come up with my own soup recipes.

I would say that I love soup especially during the fall and winter, but the funny thing is I love it year round. Sure I may make even more of it during the cold months, but that’s because my family looks at me oddly when I have homemade vegetable soup on the table in August.

A recent cookbook I was sent to review was, obviously, right up my alley: 300 Sensational Soups is packed with hearty, delicious soup recipes that’ll keep me deliriously entertained for years. As you might expect, I’ve already made several of the recipes and have been blown away each time.

Recipes in 300 Sensational Soups include:

Meatball Soup
Cold Avocado Soup
Aztec Chili Soup
Firehouse Chili Soup
Three Mushroom Soup with Risotto Cakes
Navy Bean and Ham Soup
Asparagus, Ham and Gruyere Soup
Nacho Cheese and Chicken Soup
South of the Border Beef Soup
Amish Beef and Noodle Soup
Taco Soup
Chicken and Cabbage Soup with Dumplings
Farmhouse-Fresh Chicken Soup
French Onion Soup
Wedding Soup
Minestrone
Egg Drop Soup
Miso Soup
Hot and Sour Soup
And a lot more!

There are vegetarian soups, meal lovers’ soups, Asian soups, Italian soups, traditional favorites, chowders, cold soups, hot soups, and even dessert soups!

This paperback cookbook is only $16.47 on Amazon which is a ridiculously low price for so many great recipes. One of the recipes is below. It’s Texas Cowboy Soup and you’re going to freaking love it.

Texas Cowboy Soup

Recipe Type: Soup

Author: 300 Sensational Soups

Serves: 8 – 10

If you can’t find canned tomatoes with green chiles, just use canned diced tomatoes and add a small can of chopped green chilies. Instead of canned corn, you can use 3 cups frozen corn kernels. Thaw and drain before adding to soup.

Ingredients

6 Slices Bacon, Chopped
1-1/2 lbs Lean Ground Beef
4 Cloves Garlic, Chopped
1 Onion, Chopped
2 tbsp Chili Powder
1 tsp Ground Cumin
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
2 Baking Potatoes, Peeled and Diced
2 Cans (each 14 – 19 oz) Pinto Beans, Drained and Rinsed
1 Can (14 oz) Diced Tomatoes with Green Chile Peppers, with Juice
4 Cups Beef Stock
1 Can (14 oz) Corn Kernels, Drained
Cornbread Croutons (optional – recipe below)

Instructions

In a large post, saute’ bacon over medium heat until starting to brown. Add ground beef and saute’, breaking up with the back of a wooden spoon, until no longer pink, about 5 minutes. Add garlic, onion, chili powder, cumin, salt, and pepper; saute’ until onion starts to soften, about 3 minutes.
Add potatoes, beans, both cans of tomatoes. and stock; bring to a boil. Reduce heat and simmer until potatoes are just tender, about 20 minutes. Add corn and simmer for 10 minutes.
Ladle into heated bowls and garnish with croutons.

Cornbread Croutons

Pre-heat oven to 400 degrees
9-inch square baking pan, greased and lined with parchment paper
Baking Sheet

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 granulated sugar
1 tbsp baking powder
1 tsp salt
1 egg
1 cup milk
1/3 cup vegetable oil

In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together egg, milk, and oil. Add to the cornmeal mixture and stir just until blended. Pour into prepared pan.
Bake in preheated oven until a tester inserted in the center comes out clean, about 20 minutes. Let cool completely in pan on a wire rack.
Preheat oven to 350 degrees F. Turn cooled cornbread out of pan and cut into 1-inch squares. Transfer to baking sheet and bake until dried and crispy, about 20 minutes. Let cool on sheet on a wire rack and use within 3 hours.

From the Back Cover:

The definitive collection of recipes for soup lovers everywhere.

A good soup nourishes the heart as well the stomach, spreading a feeling of satisfaction and contentment. Hot soup is warming on a winter day, while cold soup is just as welcome in the heat of summer.

From comforting creamy chicken and rice soup to refreshing gazpacho, 300 Sensational Soups offers something for every season, mood and occasion. There are 50 international soups, including Vietnamese pho, Italian wedding soup, and Middle Eastern harira. Soups from the sea include such favorites as snapper in Asian broth with habañero and shrimp, and shrimp and pea soup with lemongrass. Each recipe also includes tips and techniques along with garnishing ideas. As well, there are many creative variations and serving suggestions.

There is also the Just (Soup) Desserts chapter, which features 20 dessert soups, including coconut soup with mango fritters, chocolate soup with brownie croutons, and chilled cherry soup with crème anglaise swirl.

With 300 recipes to choose from, ranging from everyday fare to elegant dishes for entertaining, 300 Sensational Soups offers home chefs a perfect bowl of soup every time.

See 300 Sensational Soups for more information and to order your own copy!

Yum! Bow Tie Sausage Soup

September 20, 2010 By Joi Sigers

I’m a complete and utter fool for sausage and sausage recipes – ground sausage, sausage links, brats… You name it, I’m there with fork in hand. The Original Brat Hans brand by Coleman Natural Foods is a favorite. They’re as outstanding grilled outdoors as they are prepared indoors.

You’ll also love them to distraction in recipes. The delicious recipe below calls for Hans All Natural Pork Sausage and will produce a soup you’ll never forget. And the people you share it with will never stop talking about it.

Serve this wonderful soup with breadsticks or fried cornbread for bonus points and extra smiles.

Bow Tie Sausage Soup Recipe

1 package Hans All Natural Pork Sausage
1 medium onion, chopped
1 clove garlic, minced
6 cups organic chicken broth
2 1/2 to 3 cups bow tie pasta
1 15-oz can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed

Cut natural or organic sausage into slices and put in large covered pot with onion and garlic; cook until sausage is brown. Drain off any fat.

Stir in organic chicken broth, uncooked pasta, tomato sauce, Worcestershire sauce, basil and thyme. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until pasta is tender, stirring occasionally.

Credit: Coleman Natural and The National Pork Board

Recipes From the Root Cellar: Italian Wedding Soup Recipe

July 15, 2010 By Joi Sigers

I was recently sent a copy of a wonderful cookbook to preview: Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables. I can’t even tell you how much a cookbook fanatic and collector like me loves getting her oven mitts on new cookbooks! Especially when they’re as packed with great recipes as this cookbook is.

Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables is wonderfully written by Andrea Chesman. She is the author of several cookbooks, including, Mom’s Best Desserts and Mom’s Best One-Dish Suppers.

About Recipes From the Root Cellar
Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.

These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they’re eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.

Recipes include:

Carrot Cake with Cream Cheese Frosting
Garden Cornbread
Deep-Fried Root Vegetable Chips with Garlic Aioli
Sautéed Brussels Sprouts with Cranberries
Cashew Carrots
Applesauce
Braised Collards with Bacon
Rosemary Roasted Potatoes
Deep-Fried Onion Rings
Root Vegetable Bread Pudding
White Lasagna with Winter Squash
Ravioli with Smoky Greens
Baked Winter Squash
Mashed Potatoes with Greens
Chicken Stew with Root Vegetables
….and hundreds more!

One of the most delicious soups in the world is Italian Wedding Soup. Words can’t even describe this soup! Below is a perfect version of Italian Wedding Soup from Recipes From the Root Cellar.

Italian Wedding Soup Recipe

12 cups chicken broth or turkey broth
1 pound ground turkey, or 1/2 pound ground pork and 1/2 pound ground beef
2 eggs
1 cup fresh breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 garlic cloves, minced
Salt and freshly ground black pepper
1/2 cup acini de pepe, pastina, or orzo (or other small pasta shapes)
1-1/2 pounds Lacinato kale, cut into ribbons (about 18 cups lightly packed; remove and discard tough stems)

Bring the broth to a simmer in a large saucepan.

To make the meatballs, combine the meat, eggs, breadcrumbs, Parmesan, garlic,1 teaspoon salt, and 1/2 teaspoon pepper in a food processor. Process until well mixed. Alternatively, mix by hand in a large bowl. With wet hands (to prevent the meat from sticking), form the meat mixture into 1/2-inch balls (the size of marbles) and add to the simmering soup. Simmer until the meatballs are cooked through, about 20 minutes.

Increase the heat slightly, add the pasta, and boil gently until cooked al dente, about 10 minutes. Add the greens and continue to boil gently until tender, 8 to 10 minutes longer. Taste and adjust the seasoning, remove from the heat, and serve.

Kitchen Note: The greens can be altered with the season, using curly kale, mustard greens, turnip greens, escarole, chard, spinach, broccoli di rube, chicory, and cabbage, so feel free to substitute. – Page 107, Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables

Whenever I make Italian Wedding Soup, I always use orzo – but the other suggestions the author makes are pastas I’m going to have to try. I’m especially intrigued by the use of kale. I’ve always used spinach and have never even thought of anything else. But Kale, mustard greens, or cabbage – fascinating! I can’t even tell you how much I love curly kale – so I know what I’ll be adding to my next pot of Italian Wedding Soup!

Truth be told, I’m craving a big bowl of soup right about now – in spite of the fact that it’s over 100 degrees outside (at least that’s what one of my outside cats just reported). Soup is always the perfect thing for a meal, isn’t it?

Here are a few of the other soup recipes in Recipes From the Root Cellar:

Cream of Garlic Soup (YUM!)
Cabbage and Tomato Soup
White Bean and Cabbage Soup (my husband will love this one)
Miso Noodle Bowl
Onion-Miso Soup
Chicken broth, beef broth, vegetable broth, turkey broth, mushroom broth (!!!)
… and many more

I LOVE that she included recipes for vegetable broth and mushroom broth. When cooking things like stuffing or dressing, I always need at least one that’s completely vegetarian for my daughter, Brittany. This mushroom broth will be ideal.

The applesauce recipe will also be put to great use as we have a great number of apple trees in our yard. The author also includes recipes for Applesauce Crumb Cake and Maple-Apple Tea Cake.

In addition to the many recipes that I’ll use again and again, I also love the tips and quotes sprinkled throughout the 365 page cookbook. There’s also a great section called “An Introduction to Winter Vegetables” – very informative. There are cooking, buying, and storage ideas for Collard Greens, Kale, mustard greens, cabbage, garlic, leeks, shallots, onions, artichokes, squashes, beets, and many more.

From pages 18 and 19: Jerusalem Artichokes

Jerusalem artichokes can be thinly sliced and added to salads, much like water chestnuts. Their flavor is ore developed when cooked, and they are best roasted (see page 159). They can be cooked alone or with potatoes and mashed. They are also quite good pickled – just adapt your favorite dilly bean or bread-and-butter recipe.

If you love cooking and you love food – you’ll love this cookbook. We all know we need to eat more vegetables for our health – it’s cookbooks like this one that help us feed ourselves, and our families, the kind of vegetable dishes we’ll all WANT to eat. Again and again.

Click the following link to read more about Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables and order your own copy from Amazon.

Warm Winter Soup Recipes with Wisconsin Cheese!

February 8, 2010 By Joi Sigers

I love soup pretty much year-round but never more so than during the months of January and February. The recipes below are three of the most outstanding soups you’ll ever eat. They each star wonderful Wisconsin Cheese which, without a doubt, makes homemade soups heartier and homier. Wisconsin Cheese is also fantastic shredded over canned soups such as Bean & Bacon, Tomato, Potato, and Mushroom.

The following recipes, courtesy of the Wisconsin Milk Marketing Board, incorporate savory Aged Cheddar, Asiago and Gruyère cheeses beautifully. Try each one, you’ll soon have 3 favorite new soups.

Cauliflower and Wisconsin Aged Cheddar Soup — features a creamy Aged Cheddar base with tender cauliflower florets.
Onion Soup with Two Wisconsin Cheeses — this twist on a classic combines the mellow flavors of Asiago and Mozzarella Cheeses with satisfying onion-beef broth.
Wisconsin Gruyère Cheese and Sweet Potato Soup — combines the full-bodied flavor of Gruyère Cheese and sweet potatoes with a creamy chicken stock. Serve with Maple Brioche Croutons.

Cauliflower and Wisconsin Aged Cheddar Soup Recipe

Makes 8 servings

For the Soup:
2 tablespoons olive oil
1 leek, white part only, medium dice
1 bay leaf, halved
2 heads cauliflower, broken into florets
1 cup Chardonnay wine
4 cups chicken stock
1 cup heavy cream
2 1/2 cups (10 ounces) Wisconsin Aged Cheddar, shredded

For the Garnish:
Olive oil for sautéing
4 slices firm bread of your choice, crusts removed and cubed for croutons

Soup:
Heat olive oil in heavy stockpot and add the diced leek. Sauté until translucent and flexible and the leek releases its sugars. Add bay leaf halves and the cauliflower florets. Stir until cauliflower releases juices. Add the wine and reduce liquid by half or three-fourths. Stir in chicken stock and bring to boil. Continue to boil until cauliflower is tender. Add heavy cream and bring back to boil. Remove from heat. Remove and discard bay leaf halves. Blend soup to a fine texture.

Return to stove over low heat. Gradually add shredded Cheddar, whisking until fully incorporated.

Garnish:
Heat small amount of olive oil in a heavy skillet. Add the bread cubes and sauté until golden. Drain on paper towels.

Ladle the hot soup into serving bowls and divide croutons evenly to garnish.

Onion Soup With Two Wisconsin Cheeses Recipe

Makes 4 servings

2 tablespoons butter
5 cups onions, sliced
3/4 teaspoon salt, divided
2 cans (14 ounces each) beef broth
1/4 cup dry red wine (or water)
1 bay leaf
1/4 teaspoon freshly ground black pepper
4 slices 3/4-inch French bread, toasted
1/2 cup (2 ounces) Wisconsin Asiago cheese, finely shredded
1 cup (4 ounces) Wisconsin part-skim Mozzarella cheese, finely shredded
3/4 teaspoon dried thyme

Cooking Directions:
Heat butter in Dutch oven over medium-high heat. Add onions and 1/2 teaspoon salt; stir to coat with butter. Cook over medium-low heat about 35 minutes until onions are golden brown, stirring often.

Add broth, red wine and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Add remaining 1/4 teaspoon salt and the pepper. Ladle equally into four 1 1/2-cup ovenproof bowls. Add a slice of toast to each; push down to saturate with broth.

Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing equally. Place on baking sheet. Bake at 425°F about 10 minutes, until cheeses melt and turn lightly brown. Serve immediately.

Wisconsin Gruyère Cheese and Sweet Potato Soup with Maple Brioche Croutons Recipe

Makes 6 to 8 servings

For Croutons:
4 thick slices brioche, cut in 1” cubes
2 tablespoons butter, melted
1 tablespoon maple syrup
1 pinch cayenne
1 pinch kosher salt

For Soup:
3 medium sweet potatoes, peeled, large dice
1 quart chicken stock
1 quart heavy cream
1 stick cinnamon
1/4 teaspoon freshly ground nutmeg
1 tablespoon kosher salt
2 cups Wisconsin Gruyère cheese (Roth Käse Surchoix), grated
1 sprig fresh sage, for garnish

Cooking Directions:

Croutons:
Preheat oven to 350°F. In a large mixing bowl combine brioche cubes with melted butter, syrup, cayenne and salt. Toss brioche cubes generally to cover with the mixture. Place croutons on a sheet pan and bake for about 10 minutes, until golden brown. Remove croutons from oven and set aside to prepare soup.

Soup:
Combine sweet potatoes, chicken stock and heavy cream in a large pot; bring to a boil and cook until sweet potatoes are soft. Place sweet potatoes and liquid into a blender and puree until smooth.

Return liquid to a medium size pot and add cinnamon, nutmeg and salt; simmer. Using a whisk, slowly stir in the Wisconsin Gruyère cheese. Adjust the seasoning if needed.

Final Preparation:
Divide croutons evenly among bowls and place in bottom of bowls. Ladle soup over the top; garnish with fresh sage.

For more recipes featuring Wisconsin Cheese, visit www.EatWisconsinCheese.com.

Hearty, Delicious Soup Recipes to Celebrate National Soup Month

January 19, 2010 By Joi Sigers

January is, appropriately enough, National Soup Month. As a soup lover, I’m certainly game. Below are a few outstanding recipes from Swanson. The Corn and Red Pepper Chowder sounds like my kind of soup – served with a slice of warm, fresh from the oven bread…. that’s what I’m talking about!

Corn & Red Pepper Chowder Recipe

Prep: 20 minutes | Cook: 45 minutes | Makes: 6 servings (1 3/4 cups each)

2 tablespoons vegetable oil
1 large sweet onion, diced (about 1 cup)
1/4 cup all-purpose flour
2 cloves garlic, minced
6 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
2 medium Yukon gold potatoes, diced (about 2 cups)
2 cups fresh whole kernel corn or 1 package (about 10 ounces) frozen whole
kernel corn
1 jar (about 7 ounces) roasted red peppers, drained and chopped
1/2 cup heavy cream (optional)
1/3 cup chopped fresh basil leaves

1. Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until it’s tender. Stir in the flour and garlic. Cook and stir for 1 minute.

2. Stir the broth and potatoes in the saucepan. Heat to a boil. Reduce the heat to low and cook for 20 minutes or until the potatoes are tender.

3. Stir the corn and red pepper in the saucepan. Cook for 10 minutes.

4. Add the cream, if desired, and 1/4 cup of the basil. Season to taste. Divide the soup among 6 serving bowls. Sprinkle each serving of soup with the remaining basil.

Hearty Chicken Tortilla Soup Recipe

Prep: 10 minute | Cook: 30 minutes | Makes: 6 servings (1 1/2 cups per serving)

Vegetable cooking spray
4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
3 1/2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified
Organic)
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Crisp Tortilla Strips

1. Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it’s browned, stirring often.

2. Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.

3. Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.

Crisp Tortilla Strips: Heat the oven to 425°F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.

Campbell’s Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.

Chicken & Tortellini Soup

Prep: 10 minutes | Cook: 35 minutes | Makes: 6 servings

2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breasts, cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans
3/4 cup chopped onion
8 cups Swanson® Chicken Broth
1 cup dried cheese-filled tortellini
2 tablespoons chopped fresh parsley (OPTIONAL)

1. Heat 1 tablespoon of the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it’s well browned, stirring often. Remove the chicken.

2. Add the remaining oil to the saucepot. Add the carrots, beans and onions. Cook over medium-heat until the vegetable are tender-crisp.

3. Stir in the broth. Heat to a boil. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender. Return the chicken to the saucepot and heat through.

Albondigas Soup Recipe

Prep: 15 minutes | Cook: 7 hours | Makes: 6 servings (about 1 1/2 cups per serving)

4 cups Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)*
1 jar (11 ounces) Pace® Chunky Salsa
1 can (about 14 1/2 ounces) diced tomatoes
3 cloves garlic, minced
3/4 cup uncooked regular long-grain white rice
Mexican Meatballs
3 tablespoons chopped
fresh cilantro leaves

1. Stir the broth, salsa, tomatoes, garlic, rice and Mexican Meatballs in a 6-quart slow cooker.

2. Cover and cook on LOW for 7 to 8 hours** or until the rice is tender and the meatballs are cooked through. Sprinkle with the cilantro before serving.

Mexican Meatballs: Mix thoroughly 1 pound of ground beef, 1 egg, 1/3 cup cornmeal, 1/3 cup water, 1 teaspoon hot pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl. Shape the beef mixture firmly into 24 meatballs. Add to the cooker as directed above.

*This recipe is also delicious with Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) instead of the beef broth.

**Or on HIGH for 4 to 5 hours.

For more amazing Swanson recipes than you could ever hope for, see Campbell’s Kitchen Recipes. I go by their recipe box regularly and pluck out a new recipe to try. I’ve just always been drawn to the goodness of Campbell’s recipes and foods. It may sound overly poetic for a Tuesday, but they just taste like home. I know, I know, I should’ve saved that for a Friday.

Beemster Cheese Soup With Herbs

January 5, 2010 By Joi Sigers

Beemster Cheese Soup With Herbs

Yield: 4 Servings

3-1/2 ounces Beemster Classic, grated finely
7 ounces Beemster Classic, coarsely grated
1 tablespoon flour
1-3/4 tablespoons butter
1 onion, chopped
1 zucchini, in cubes
2 cups milk
1 cup chicken broth
2 tablespoons fresh cilantro leaves, roughly chopped
2 tablespoons parsley, roughly chopped
2 tablespoons chives, chopped into 1/2 inch pieces
freshly ground salt and pepper

Preheat the oven to 425 °F.
Mix the grated Beemster Classic with the flour and spoon 8 mounds of cheese on a cookie sheet lined with baking parchment. Bake in the oven for 3-5 minutes to form nice flat wafers.
Leave the wafers on the cookie sheet to cool. Melt the butter in a stock pot and lightly sauté the onion and zucchini for 3-5 minutes.
Stirring constantly, add the milk and both and bring to a boil. Reduce heat and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth and creamy.
Stirring constantly, add the grated Beemster Classic a little at a time until it melts. Season the soup with salt and pepper. Serve the cheese soup in warmed soup plates and garnish with a generous amount of herbs with a cheese wafer on top.

Enjoy!

This recipe is courtesy of Beemster Premium Gourmet Cheese – click the link for many more fantastic recipes.

Beemster Gourmet Cheese is out of this world extraordinary. I love to shred it on salads, pasta, pizza, and eggs. I’m also completely addicted to slicing it off and eating it straight from the fridge! It’s THAT remarkable. When you’ve eaten truly special gourmet cheese like Beemster’s there’s no going back. There’s a rich, bold, extra-cheesy flavor that you simply can’t find anywhere else.

When you get a chance, do yourself a favor and try Beemster’s Gourmet cheese.

The best place to purchase Beemster’s Gourmet Cheese is igourmet.com… so what are you waiting for?!?!

Foodie Infographic: A Visual Guide to 9 Classic Soups