Best Best Ever Creamy Soup Recipes

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BEST EVER CREAMY TURKEY NOODLE SOUP



Best Ever Creamy Turkey Noodle Soup image

This is terrific, creamy soup and a really easy, delicious way to get rid of some of that leftover turkey.

Provided by BogeysMom

Categories     Poultry

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

1/2 cup butter or 1/2 cup light butter
2/3 cup all-purpose flour
4 cups milk
2 teaspoons salt
2 (15 ounce) cans chicken broth
1 tablespoon herbes de provence
4 bay leaves
1 tablespoon celery seed
2 teaspoons garlic powder
2 tablespoons lemon pepper
2 teaspoons ground black pepper
4 ounces cream cheese
2 cups water
1/2-1 cup finely grated parmesan cheese
8 ounces wide egg noodles
3 cups shredded cooked turkey

Steps:

  • Melt butter in a large soup pot.
  • Add flour and quickly stir for about 1-2 mins until the flour is somewhat "cooked".
  • Add the milk, salt and broth and whir with a hand blender til smooth.
  • Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
  • Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
  • Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
  • Stir in the parmesan and turkey.

Nutrition Facts : Calories 414, Fat 22, SaturatedFat 12.2, Cholesterol 106, Sodium 1024.2, Carbohydrate 29.2, Fiber 1.2, Sugar 1.2, Protein 24.4

BEST EVER NO CREAM CREAMY BROCCOLI SOUP



Best Ever No Cream Creamy Broccoli Soup image

This is absolutely my favorite soup! It's rich and thick and comforting - and yet it's healthy!! I adapted this recipe from Kraft by using a different cheese and less water. This soup is delicious! Enjoy!

Provided by Jennibear

Categories     Vegetable

Time 40m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 11

2 medium carrots, peeled, chopped
1 medium onion, chopped
2 celery ribs, chopped
3 tablespoons oil
2 (14 1/2 ounce) cans chicken broth
1 cup water
1 bunch fresh broccoli, trimmed and chopped into florets
1/2 cup Minute Rice
2 cups milk
5 slices kraft cheese
pepper

Steps:

  • Cook and stir carrots, onions and celery in hot oil in a large saucepot on medium-high heat for 3 minutes. Add chicken broth and water, stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to medium low and simmer 10 to 15 minutes stirring frequently. Use a hand-blender or pour batches into a blender to puree. (Be careful - it's hot!) Add the milk and cheese and stir until melted/combined.
  • Please use fresh vegetables -- makes it a much tastier soup. Also keep in mind - the more broccoli you use - the greener your soup will look. I tend to use 2 cups broccoli to keep the color less green -- The original recipe added 2 cups water and used 1/2 cup parmesan cheese instead of processed cheese slices - but I like the taste of my recipe better. Serve in a breadbowl if you have it.
  • Filling! Comforting! Enjoy!

Nutrition Facts : Calories 356.6, Fat 22.6, SaturatedFat 10.3, Cholesterol 41.7, Sodium 994.7, Carbohydrate 22.2, Fiber 2.8, Sugar 3.1, Protein 17.2

BEST EVER CREAMY SOUP



BEST EVER CREAMY SOUP image

Categories     Broccoli     Cauliflower     Leafy Green     Potato

Number Of Ingredients 9

1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 package (6 ounce) baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups Cheddar cheese, shredded

Steps:

  • Melt the butter in a large pot over medium heat. Add onions, and saute until tender.
  • Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
  • Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender.
  • Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese.
  • Stir until cheese is melted, and serve immediately.

BEST EVER CREAMY SOUP



Best Ever Creamy Soup image

Broccoli, cauliflower, spinach, potatoes, and cheese make this soup delicious. You eat one bowl and it'll fill you up!

Provided by AMEHNEY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 9

ΒΌ cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded Cheddar cheese

Steps:

  • Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water.
  • Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 43.7 g, Cholesterol 34.6 mg, Fat 12.1 g, Fiber 7.6 g, Protein 13.1 g, SaturatedFat 7.4 g, Sodium 804.3 mg, Sugar 5.2 g

BEST EVER CREAMY SOUP [50]



BEST EVER CREAMY SOUP [50] image

Categories     Soup/Stew     Cheese     Broccoli     Cauliflower

Yield 12 Servings

Number Of Ingredients 9

1/4 cup butter
4 medium onions, chopped
2 heads broccoli, separated into florets
1 head cauliflower, separated into florets
6 cups water
5 pounds potatoes, peeled and cubed
1 (6 ounce) package baby spinach, coarsely chopped
6 cubes chicken bouillon
2 cups shredded Cheddar cheese

Steps:

  • Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water. Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.

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