Panera's Broccoli Cheddar Soup

• 1/4 cup melted butter 
• 1/2 medium chopped onion 
• 1/4 cup flour 
• 2 cups half-and-half cream 
• 2 cups chicken stock or broth 
• 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces 
• 1 cup carrot, , julienned (can buy matchstick carrots in produce section) 
• 1/4 teaspoon nutmeg, (optional but brings out the flavor) 
• 8 ounces grated sharp cheddar cheese, (2 cups) 
• salt and pepper 

1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes. 
2. Whisk in the half & half and chicken stock. 
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender. 
4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired. 
5. Serve with crusty bread.

https://www.the-girl-who-ate-everything.com/panera-broccoli-cheese-soup/

Blender Tomato Cream Soup

2 cups milk
2 cans (14-1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) cream cheese
1 Tbsp. dried basil (or 1/2 c. fresh)
1/2 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS

Place all ingredients in a blender; cover and process until smooth and warm (if using a Vitamin or Blendtec. If not, transfer to a large saucepan; heat through).

Yield: 4 servings. 

*It fed 5 kids and 1 adult for a meal, with a side of saltine crackers.

Butternut Tomato Soup

4 c. cooked butternut squash
1 onion, skin removed and cut into large pieces
Drizzle of olive oil or butter
3 c. chicken broth
1 can evaporated milk
1 c. whipping cream or half & half
3 cans diced tomatoes (or fresh)
1/8 t. cayenne pepper 
2 t. salt, to taste
2 T. brown sugar
3 cloves garlic, minced
2 t. basil
2 t. Italian seasoning
1 t. black pepper

In a large soup pot saute onions in olive oil. While this is coming to heat, add squash to pan. Continue to cook for awhile until the onions are even more soft and then add the seasonings, garlic, and the chicken broth. Continue to simmer for a few minutes and then add the canned tomatoes. Let the soup simmer until it is warmed through and the squash has broken down nicely. Blend soup in a food processor or blender to the consistency that you like. Return soup to pan and return to simmering.  Add the evaporated milk and whipping cream. Season the soup to your desired liking (more kick, add cayenne pepper, more sweetness add more brown sugar, more salt, etc.). Serve this soup with grilled cheese sandwiches or warm bread out of the oven. Enjoy!

Toscana Soup (like the Olive Garden)

2 3/4 cups chicken broth

1/4 cup heavy cream

1 medium russet potato, unpeeeled

2 cups chopped kale

1/2 pound spicy Italian sausage

1/4 teaspoon salt

1/4 teaspoon crushed red pepper flakes

Combine broth and cream in a saucepan over medium heat. Slice the potato into 1/4-inch slices, then quarter the slices and add them to the soup. Add the kale. Cook the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the salt and pepper flakes to the soup and simmer for about an hour, stirring occasionally.

**I think that bulk Italian sausage could be used, cook, crumble, and drain.

Canadian Cheese Soup

Ingredients

• 3 cups chicken broth
• 4 medium potatoes, peeled and diced
• 2 celery ribs, diced
• 1 medium carrot, diced
• 1 small onion, diced
• 6 ounces Canadian bacon, trimmed and diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 cups (8 ounces) shredded cheddar cheese
• 1/8 teaspoon pepper

Directions

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are very tender. With a potato masher, mash vegetables several times. Add bacon; continue to simmer.
• Meanwhile, melt butter in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in milk. Bring to a boil; boil and stir for 2 minutes (mixture will be thick). Add vegetable mixture, stirring constantly. Remove from the heat; add cheese and pepper. Stir just until cheese is melted. 
• Yield: 8 servings (2 quarts).

found here

Billy Bob's Creamy Chicken Tortilla Soup

Saute veggies and spices in butter:

1/4 cup butter

1 cup (6 oz.) onion, diced - 1 small

3/4 cup (4 oz.) red pepper, diced - 1 regular

2 cup (1/2 pound) zucchini, cubed - 2 small

1 Tablespoon garlic, chopped

2 Tablespoons chili powder

3/4 teaspoon pepper

1 Tablespoon cumin

Add and bring to boil:

4 cups water

4 Tablespoons chicken base

1 can (14.5 oz.) diced tomatoes

Add and simmer for 10 minutes:

3-3/4 cup (1-1/4 pound) chicken, chopped (1 large rotisserie chicken)

7 oz. can chopped green chilies

1/2 bunch cilantro, chopped (or to taste - I use 1 - 2 Tablespoons)

In a separate pan, make a roux of:

3 Tablespoons flour

3 Tablespoons butter

Add to roux and stir until thick:

2 cups heavy cream

Add the white sauce to soup. Let heat for 10 minutes to incorporate white sauce. Serve with cheese and tortilla chips.

Roasted Squash and Fennel Soup

• 3 to 4 cups chicken stock or broth
• 4 or 5 medium summer squash
• 1 big red onion
• 1 medium fennel bulb
• Olive oil
• Red pepper flakes
• Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 425 degrees F. Cut the squash, fennel and onions in quarters, all vegetables will shrink while baking; so don’t cut them too small.

Place all the cut vegetables in a single layer on a sheet pan. Drizzle them with olive oil, salt, and pepper, red pepper flakes if you like a bit spicy. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

In a large pan, heat 3 cups of chicken or vegetable stock. Coarsely puree the roasted vegetables and the stock using a handheld blender, season to taste. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it’s the consistency you like. Serve with a dollop of cream or yogurt, if you'd like.

*Found here.

Hearty Split Pea Soup

16 ounces dried split peas
2 cups diced fully cooked lean ham
1 cup diced carrots
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/4 teaspoon salt
1/2 teaspoon pepper
6 cups chicken broth, heated
1 cup boiling water
1 cup hot milk

Directions

    In a slow cooker, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Stir in milk. Discard bay leaves before serving.

(modified from Deanna Waggy via allrecipes.com)

Creamy White Chili (Quick and Easy)

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon canola oil

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (14-1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup (8 ounces) sour cream

1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• Remove from the heat; stir in sour cream and cream. Yield: 7 servings.
• NOTE: This was kind of spicy, so you might want to adjust the chilies and/or the cayenne. Also, I used cooked rotisserie chicken instead of the chicken breast meat

Creamy Ham and Asparagus Soup

In a large saucepan with enough water to cover, cook until crisp-tender:

     

1-1/2 cup cut fresh asparagus (1 inch pieces)

Set aside.

1 medium carrot, julienned

2 Tblsp. butter

3 small onions, quartered

2 Tblsp. flour

1 cup milk

1 cup chicken broth

1 cup cubed fully cooked ham

1/2 cup fresh mushrooms, sliced

1 cup half-and-half cream

Salt and Pepper to taste

Grated parmesan cheese, optional

Chopped fresh parsley, optional

In a large saucepan, saute carrot in butter for 3 - 5 minutes; add onions and saute 2 minutes longer or until tender.  Stir in flour; gradually add milk.  Bring to a  boil. Boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus.  Reduce heat; add cream. Heat through but do not boil.  Add salt and pepper.  Garnish with parmesan cheese and parsley, if desired.

*I'm not sure it you're supposed to add the water with the asparagus so I never have.  If you do, let me know how it turns out.

**I'm not sure what happens if you let it boil.  I accidentally did the last time I made it and it tasted the same, so... 

***Does anyone really use parsley?  Really?

Canadian Cheese Soup - (2-1/2 quarts)

Cook in microwave (or on stovetop), and set aside:

3/4 cup diced carrots, (or more to 1 cup)

3/4 cup diced celery, (or more to 1 cup)

Saute in soup pot until onion is transparent, but not brown:

1/2 cup chopped onion

1/2 cup butter

Add and cook on low heat for 5 - 10 minutes:

1 cup flour

1/3 cup cornstarch

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

(Note: the above mixture is REALLY thick, so I don't usually let it cook for more than a minute or two before I begin adding the liquid)

Add, stirring constantly, until thickened (I usually stir regularly, and keep a close eye):

1 quart half-and-half or milk

1 quart chicken stock (water and boullion)

Add:

Cooked Veggies

Adjust seasonings to taste

Just before serving, stir in:

1 cup shredded sharp cheddar cheese

New Year's Day Black-Eyed Peas

Ingredients

1 pound dry black-eyed peas

5 cups water or broth (we used chicken broth)

2 cups chopped cooked ham

3 cloves garlic, minced

2 onions, diced
1 large carrot, finely diced

1/2 cup bell pepper

1 (14.5 ounce) can diced tomatoes

salt and pepper to taste

Directions

Rinse and soak beans according to package directions. We did a quick soak which took just over an hour.

Place black-eyed peas in a slow cooker. Add water, ham, diced onions, bell pepper, tomatoes, garlic and season with salt and pepper. Cook on high for 4 hours, or until black-eyed peas are tender.

Peanut Butter Vegetable Soup

Ingredients:

Combine in a pot and bring to a boil, reduce heat to medium and simmer for 10 min (or until tender).

• 8 C Chicken broth
• 2 C Cooked Chicken
• 1 C Peeled cubed potato (we used sweet potato which was tasty)
• 1 C diced carrots

Add and simmer an additional 8 min.

• 1 C diced zucchini (Frozen works great)
• 1 C Broccoli florets
• 1 C whole canned tomatoes chopped
• 1/2 C chopped celery
• 1/2 C chopped onion
• 1/2 C chopped green pepper
• 2 cloves of garlic

Add the remaining ingredients and simmer 3 more min. and enjoy the meal.

• 1/2 C peanut butter
• 1/2 Tbsn dried parsley
• salt and pepper to taste

Broccoli Cheese Soup and Bread Bowls

This is a really yummy soup that I found. Blake and I love it: it's way easy and great on a cold day! I used frozen broccoli - I'm a total cheater.

Ingredients:

* 1 ½ lbs fresh broccoli or 2 10 oz. packages frozen chopped broccoli
* 6 Tb. margarine
* ½ c. chopped onion
* 6 Tb. flour
* 2 c. chicken broth (or 2 c. water and 2 Tb. chicken base)
* 2 c. light cream or 2 c. half and half for low cal version
* 1 tsp. salt
* ¼ tsp. nutmeg
* 1 c. grated Cheddar cheese

Method:

Wash and chop broccoli. Peel and chop stem ends also. Cook in a small amount of water until tender. Meanwhile, melt margarine in heavy saucepan, add onion and cook until clear and starting to brown. Stir in flour to make a roux. Slowly add broth and cream or half and half. Stir and cook over medium heat until thickened. Add salt, nutmeg and cooked broccoli, can also add cooking water if not too much. Just before serving, stir in cheese. Makes 6- 8 servings

Crusty Soup Bread Bowls
Ingredients:

* 2 Tb. yeast
* 2 c. warm water
* 1 Tb. sugar
* 2 tsp. salt
* 5 c. flour
* Cornmeal

Method:

Dissolve yeast in water. Add sugar, salt and 3 c. of flour. Beat 3 minutes. Gradually add remaining flour to make a stiff dough. Knead on lightly floured surface until dough is smooth and elastic. Place in greased bowl, cover and let rise until double. Punch down and divide into 8 pieces. Form each piece into a ball and place on baking sheet sprinkled with cornmeal. Cover and let rise until double in bulk. Bake at 375 degrees F. for 25 minutes. Cool. Cut off tops, scoop out bread to make a bowl. Eat interior bread with soup. Makes 8 large bowls, or 10 small bowls.