It's just under 60 degrees here in California, and that's when we bust out soups, warm bread, and fleece blankets! So, if you can't make it to Vons to get their Tomato Bisque Soup (it is sooooo good) then here is another recipe that will tide you over 'til the "cold" weather passes...
There are lots of ways to make a Cheesy Soup with Cauliflower or Broccoli, but this one takes only 4 ingredients. My nieces and nephews (ages 7-12) made it by themselves the other day and were so proud of themselves!
See below for more additions and adaptations.
1 bag frozen broccoli/cauliflower or fresh
1 can chicken soup with rice
1 1/4 c. low sodium chicken broth (or turkey broth)
4 oz Velveeta cheese, melted or cubed (or if you have it, make a white cheese sauce)
1. Using Microwave (if you are in a hurry or you are under 10) or a stove, steam the broccoli. Drain.
2. Add the chicken soup and broth to the pan with the broccoli.
3. Put the ingredients into a food processor or blender to puree.
4. Pour the pureed soup into a pan and heat for at least 2 minutes. (or pour into bowls and heat up individually in the microwave)
5. Pour into (bread) bowls.
Optional additions: Diced tomato (add after puree step and/or as a garnish on top)
Chicken (add after puree step)
Add grated cheese on top (as a garnish)
I prefer fresh veggies and a sharp white cheddar sauce. (You can find a cheese sauce recipe in any cookbook or online at recipes.com). Also, for a more "grown up" audience you can add some more veggies after the puree-ing to make it a little heartier.
Serves 4 as a light main course.
The basic recipe comes from the cookbook, "The Dinner Doctor"...but the adaptations are things I have added through trial and error. : )
From the kitchen of: Jennifer Bartlett