Cheddar cauliflower soup

OK, so this isn't the easiest soup recipe in the world, but it isn't the hardest either. I decided to post it because every time I serve it people request the recipe. The original recipe is on Rachel Rays' website with pictures. You can look it up if mine doesn't make sense :)

Cheddar Cauliflower Soup (From Rachel Ray)

Ingredients
· 1 head cauliflower, cut into florets
· Salt
· 2 tablespoons Extra Virgin Olive Oil
· 4 tablespoons butter, divided
· 1 medium onion, finely chopped
· 3 cloves garlic, grated or finely chopped
· Pepper
· 3 tablespoons flour
· 1 quart chicken stock
· 1 cup whole milk or half-and-half
· 2 1/2 cups good quality, aged, sharp cheddar cheese, grated (I usually add more, we really like cheese)
· A few grates of nutmeg
· 2 tablespoons Spicy brown mustard (optional, to taste)
· 1/4 cup chopped chives (optional)

Preparation
In a Saucepan, bring a couple of inches of water to a boil, add cauliflower, salt and cook until tender. Drain, puree (in food processor) and reserve.
Place a large saucepan over medium-high heat and add 2 tablespoons of extra virgin olive oil . Add 2 tablespoons of butter and melt, then add the onion and garlic, season with salt and pepper, and cook until tender, 4-5 minutes.
Sprinkle the flour over the onions and cook for about 1 minute. Whisk in the stock and milk, bring up to a bubble, then reduce the heat to medium and simmer until thickened, about 5 minutes.

To finish the soup, whisk the cheese into the liquid, stirring until all the cheese has melted. Stir in cauliflower puree then turn off heat and stir in 2 tablespoons of mustard and the nutmeg. Adjust seasonings, adding salt and pepper to taste.
Top each bowl with some of the chopped chives for garnish.

Rich and Creamy Tomato Basil Soup

This one's for you Anya!
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 fresh basil leaves
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves in a blender. Pour back into the pot and over low to medium heat stir in cream and butter. Heat until the butter is melted. Do not boil. Season with salt and pepper as desired.

Thanks to Aimee Seal for this recipe!

Tomato Tortellini Soup

This is a recipe I saw on Chanel 2 Noon News a few weeks ago. It's very easy and tasty!
Serves 4
1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 glove garlic, minced
5 cups chicken broth
2 (14 -ounce) cans diced tomatoes
1 (9-ounce) package fresh tortellini
10-ounces fresh spinach - chopped
Salt and pepper to taste
1/2 cup freshly grated Parmesan, very loosely packed (I used mozzarella because I didn't have any fresh Parmesan and it worked just fine)

In a 3 quart soup pot, heat olive oil over medium heat. Saute the onion and garlic, stirring often until onions are soft, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach. Add salt and pepper as needed. Serve immediately. Garnish each serving with a sprinkling of cheese.

Chicken Tortilla Soup

2 C. Chicken Broth
1 14 oz can of whole kernel corn
1 15oz. can diced tomatoes
2 cups of shredded chicken
1/4 cup of salsa ( or more for taste)

Heat above ingredients to a boil.
Top with:
shredded cheese
chopped green onions
sour cream
slightly crushed tortilla chips
cilantro

I doubled the ingredients except the chicken. It was really good! :)

Easy Homemade Chicken Noodle Soup

Anya -- Swanson

2 cans (14 oz) Chicken Broth or 3 1/2 cups

Generous dash of ground black pepper

1 medium carrot, sliced (I use baby carrots if I have them around)

1 stalk celery, sliced

1 cup uncooked medium egg noodles

1 cup cubed cooked chicken

Mix broth, black pepper, carrot and celery in saucepan. Heat to a boil.

Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done. 

Serves 4 or if you have a "Scott" serves 2 or 3 at best.

I usually make biscuits with this... served hot with butter and honey. Yum