Soup's On! (Cheese Broccoli and Creamy Minestrone)

With the last two frosty days we've had, I've been in the mood for soup! I've continued stocking up my freezer and made two different kinds today, which left me with a container of each in the fridge for meals this week too! Here are the recipes I used. The cheese broccoli was shared by a friend but I made a few portion changes. The creamy minestrone started as a recipe I found online, but I changed a bunch of things so it ended up being my own creation and it tastes yummy! I have another regular minestrone recipe I hope to try soon too. No pictures today - I am tired! LOL

Enjoy!

CHEESE BROCCOLI SOUP

INGREDIENTS:

6 T. chopped onion

6-7 garlic cloves, minced

4 T. melted butter

9 T. flour

1 ½ tsp salt

¾ tsp pepper

6 cups milk

3 cups shredded cheddar cheese

2 chicken bouillon cubes added to 2 cups boiling water

10 oz fresh or frozen broccoli

optional – shredded carrot for color

DIRECTIONS:

Cook onion & garlic in butter until soft. Add milk. Blend in flour, salt, & pepper. Heat to boiling. Cook until thick, stirring constantly. Add cheese, stir until melted. In another pan, add bouillon cubes to 2 c. boiling water. Stir to dissolve, then add broccoli. Cook until just tender. Add broccoli & chicken liquid to cheese mixture. Makes about 16 cups.

CREAMY MINESTRONE SOUP

• 1/4 cup butter
• 3/4 cup chopped onions
• 2 (14 ounce) cans chicken broth
• 1 bag froz. Mixed vegetables
• ½ bag frozen corn
• 1 (16 ounce) can kidney beans, with liquid
• 1 (14.5 ounce) can whole peeled tomatoes, with liquid
• 1/2 (16 ounce) package frozen chopped spinach (omitted b/c I was out, but hope to try it next time)
  
• 1 8 oz. can tomato sauce
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/2 cup uncooked elbow macaroni (*edited - I found 2 c. to be too much because it soaked up too much of the soupy part. I think 1/2 c. would be plenty)
  
• 1/4 cup grated Parmesan cheese
• 2 cups heavy cream
• 1/4 cup grated Parmesan cheese for topping

Directions

1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato sauce; simmer gently for 1 hour.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot.
3. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/4 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.