Soups and Stews 6

 Another list of soups, stews and chowders... this is number 6. We are halfway there. If you'd like to see all the soups, stews and chowders in this series please check out the soup index, here.

Cauliflower Soup
1 large head cauliflower, cut into florets
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: 1 cup milk or cream (for creaminess)
Optional Garnish: chives, parsley, or croutons

To make: heat oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute. Add cauliflower florets and stir well. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until cauliflower is very tender. Use an immersion blender (or transfer to a blender) to puree the soup until smooth. Stir in milk or cream if using. Season with salt and pepper and garnish as desired.

Corn Chowder
4 cups fresh or frozen corn kernels
1 medium onion, diced
2 celery stalks, diced
2 medium potatoes, peeled and diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup milk or half-and-half
2 tablespoons butter or olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Optional Garnish: 4 slices cooked bacon, crumbled
Optional Garnish: chopped chives or parsley

To make: in a large pot, heat butter or oil over medium heat. Add onion, celery, and bell pepper; sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in potatoes, corn, thyme, salt, and pepper. Pour in broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender. Use an immersion blender to puree part of the soup for creaminess, leaving some chunks for texture. Stir in milk or half-and-half, if using. Heat gently (do not boil). Taste and adjust seasoning. Garnish with bacon and herbs if desired.

Zucchini Soup
4 medium zucchini, sliced
1 medium onion, chopped
2 cloves garlic, minced
3 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: ½ cup fresh parsley or basil leaves
Optional: ½ cup cream or plain yogurt for richness

To make: heat oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Add zucchini and cook for another 5 minutes, stirring occasionally. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until zucchini is very soft. Add herbs if using. Puree the soup with an immersion blender until smooth. Stir in cream or yogurt if desired. Season with salt and pepper. Serve hot or chilled.

Butternut Squash Soup
1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Optional: ½ teaspoon ground nutmeg or cinnamon
Optional: ½ cup coconut milk or cream for extra richness

To make: heat oil in a large pot over medium heat. Add onion and carrots; sauté until soft, about 5 minutes. Add garlic and cook for 1 minute. Add butternut squash cubes, stir well, and cook for 2–3 minutes. Pour in broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until squash is very tender. Puree the soup with an immersion blender until smooth. Stir in coconut milk or cream if using. Add nutmeg or cinnamon, salt, and pepper.
 

Cheddar Garlic Herb Potato Soup by Southern Frugal Momma
6 potatoes, peeled, washed and diced
1 onion, finely chopped
1 tablespoon garlic, minced
4 tablespoons butter
1 cup milk
½ cup heavy whipping cream
4 cups chicken broth
1 ½ cups shredded cheddar or taco blend cheese
1 tablespoon parsley
1 teaspoon thyme
½ teaspoon celery salt
½ teaspoon smoked paprika
Black pepper to taste
Optional for Serving: cheese, bacon bits and/or green onion

To make: melt the butter in a pot on the stovetop. Add your onion and cook for about 3 minutes then add the garlic and cook for an additional 5 minutes. Add the potatoes, seasonings and pepper. Stir well. Add your broth and cook everything until it is tender. Add your cream and bring your soup to a gentle simmer before adding in your cheese and milk. Simmer gently for 5 minutes before serving. Top with additional cheese, green onions and bacon bits if desired.

💗 Jo