SERVES: 4

• 3 tablespoons butter
• ¼ small onion, chopped
• 2 tablespoons all-purpose flour
• 1 cup half-and-half
• 1 ½ cups chicken broth
• 1 pinch salt and ground black pepper to taste
• 2 cups chopped broccoli
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 ¼ cups shredded mild Cheddar cheese

• Step 1

  Melt butter in a stock pot over medium-high heat; add onion and saute until tender, 3 to 4 minutes. Whisk in flour and continue to stir until mixture turns golden brown, about 5 minutes. Slowly add half-and-half to onion mixture, stirring until mixture is smooth. Add chicken broth; season with salt and ground black pepper.

• Step 2

  Reduce heat to medium-low and simmer mixture until thickened, about 10 minutes. Add broccoli, carrot, and celery. Simmer until vegetables are tender yet crisp, about 20 minutes.

• Step 3

  Reduce heat to low. Add Cheddar cheese to soup and cook, stirring occasionally, until cheese melts, about 5 minutes.

   

https://www.allrecipes.com/recipe/240331/sandys-homemade-broccoli-and-cheddar-soup/

SERVES: 4

• 2 tablespoons butter
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch pieces
• 2 teaspoons curry powder
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• ½ cup half-and-half
• 2 tablespoons honey
• ¼ cup sour cream, or to taste

• Step 1

  Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.

• Step 2

  Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.

• Step 3

  Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Ladle soup into serving bowls and top with a dollop of sour cream.

https://www.allrecipes.com/recipe/235295/curried-butternut-squash-soup/

SERVES: 4

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon chili powder, or to taste
• 1 (32 ounce) carton chicken broth
• 1 cup red lentils
• 1 large carrot, diced
• 2 tablespoons lemon juice, or to taste
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons extra-virgin olive oil for drizzling
• 1 pinch chili powder

• Step 1

  Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.

• Step 2

  Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.

• Step 3

  Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down 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. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.

• Step 4

  Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

   

https://www.allrecipes.com/recipe/160051/lentil-soup-with-lemon/

SERVES: 6

• ¼ cup butter
• 2 large sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 apple, peeled, cored and chopped
• 1 onion, chopped
• ½ cup red lentils
• ½ teaspoon minced fresh ginger
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• 4 cups vegetable broth
• ½ cup plain yogurt

• Step 1

  Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

• Step 2

  Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

• Step 3

  Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down 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. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

• Step 4

  Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

   

https://www.allrecipes.com/recipe/186378/sweet-potato-carrot-apple-and-red-lentil-soup/

SERVES: 6

• 5 cups sliced fresh mushrooms
• 1 ½ cups chicken broth
• ½ cup chopped onion
• ⅛ teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup half-and-half
• 1 tablespoon sherry

• Step 1

  In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

• Step 2

  In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

• Step 3

  In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

   

https://www.allrecipes.com/recipe/13096/cream-of-mushroom-soup-i/

SERVES: 8

• 4 cups chicken broth
• 2 cups water
• 2 1/2 breast, bone removeds cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ cup all-purpose flour
• ½ cup butter
• 2 cups heavy cream

• Step 1

  In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

• Step 2

  In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

• Step 3

  Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

   

https://www.allrecipes.com/recipe/23852/creamy-chicken-and-wild-rice-soup/