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Mar
2015

Quick N’ Easy Cream of Broccoli Soup

categories: Soups, Vegetable Dishes

Make 4 servings of this simple, delicious, quick n’ easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!Make 4 servings of this simple, delicious, quick n' easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

A dear friend of mine named Sandy gave me this recipe for Cream of Broccoli Soup written on a little index card about 30 years ago.  I’ve made this soup many times over the years (and have a completely food-stained index card to prove it!).  This is a delicious, very easy, inexpensive soup to make (with simple ingredients), and serves 4.

I was privileged to be a bridesmaid in Sandy’s wedding to her wonderful hubby Jeff, and my husband was privileged to be the pastor to officiate the ceremony. It was his first wedding to preside over, and we have such funny memories of that wedding.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

A Slight Tweak To the Original Recipe For Cream Of Broccoli Soup

My friend’s original instructions called for making this in the microwave oven, but I’ve adapted this cream of broccoli soup slightly over the years. Now I usually make it on my stove top in a soup pot, and add a bit of cheddar cheese, for extra flavor. The soup only takes about 25-30 minutes to prepare, so it’s easy to throw together after a long day.

I sure hope you will give this one a try. I really do think you will enjoy it! It’s EASY and DELICIOUS!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signatureRecipe Source: Sandy Whittaker

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Quick N' Easy Cream of Broccoli Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Make 4 servings of this simple, delicious, quick n' easy cream of broccoli soup (with cheddar cheese!) in under 30 minutes!

Category: Soup
Cuisine: American
Keyword: cream of broccoli soup
Servings: 4 servings
Calories Per Serving: 320 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pkg. (10 ounces) frozen broccoli, thawed
  • 6 Tablespoons butter (or margarine)
  • 1 Tablespoon finely minced brown onion
  • 5 Tablespoons all-purpose flour
  • 1 cup chicken broth
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Dash of ground nutmeg (optional)
  • 1/2 cup grated cheddar cheese (plus additional for garnish on top of soup, if desired)
US Customary - Metric
Instructions

  1. In a soup pot, melt the butter. Add the minced onion, and cook for 2-3 minutes. Add the flour; whisk to combine. Cook for an additional minute. Add the chicken broth, milk, salt, pepper and nutmeg. Stir ingredients until smooth and thoroughly combined. Heat the soup for 5-7 minutes on medium-high until soup begins to thicken slightly. Stir occasionally.

  2. Add the thawed broccoli to soup. Carefully transfer the hot soup to a blender and puree OR puree the ingredients together in the soup pot using an immersion blender.

  3. Return soup to pan. Add 1/2 cup grated cheddar cheese. Stir to combine. Heat soup until hot (about 3-4 minutes). Ladle soup into 4 serving bowls. Garnish soup with a sprinkle of grated cheddar cheese; Serve, and enjoy!

Nutrition Facts
Quick N' Easy Cream of Broccoli Soup
Amount Per Serving (1 serving)
Calories 320 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 65mg22%
Sodium 964mg42%
Potassium 471mg13%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 7g8%
Protein 10g20%
Vitamin A 1340IU27%
Vitamin C 67.3mg82%
Calcium 291mg29%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Quick n' Easy Cream of Broccoli Soup / The Grateful Girl Cooks!

 

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Nov
2014

Fully Loaded Potato Soup

categories: Bacon, Main Dishes, Soups

Fully Loaded Potato Soup is thick and creamy, filled with bacon, cheese, sour cream and green onions…tastes like a fully stuffed baked potato! Fully Loaded Potato Soup is thick and creamy, filled with bacon, cheese, sour cream and green onions...tastes like a fully stuffed baked potato in SOUP form.
Do you love to make soup when it is cold outside? I sure do! One of the things I love about the crisp and cool weather in Fall is making Potato Soup… Fully Loaded Potato Soup!

Fully LOADED Potato Soup is packed with all the good things you would stuff a baked potato with, given the chance. Bacon, cheese, chives, sour cream… well, you get the picture! A hot bowl of this flavor-packed potato soup on a cold day is just what you need to satisfy a growling stomach.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Trying Out This Soup Recipe On Friends

A couple of years ago I had about 9 ladies from a Bible Study group I was in, over for lunch. I made a big pot of fully loaded potato soup. No recipe was used, I just put it all together (had made it many times from scratch!) and it was wonderful! I received several compliments on the soup. My friend, Judy asked me where I got the recipe, and told her I just made it up as I went along. I couldn’t even give her the recipe because I didn’t write anything down as I cooked. Epic FAIL.

Sooo… it’s now two years later and I finally remembered to document with PHOTOS the making of this delicious and filling, fully loaded potato soup. I made a big batch recently on a rainy, cold, dismal day (aren’t those the BEST days for making a big pot of soup?)

It’s easier than you think to make fully loaded potato soup… and IT IS YUMMY! Perfect for a cool evening’s meal (very filling) and lunch leftovers the next day! Hope you will give this recipe a try… I am confident you will LOVE it!

Making Fully Loaded Potato Soup

Chop peeled Russet potatoes into planks, then cut into small cubes. Smaller potato cubes will cook a lot faster than large chunks!

Cubing potatoes for fully loaded soup

Cook the potatoes with green onions, salt, pepper, and part of the bacon pieces until the potatoes become tender. Let me tell you, it sure smells GOOD, because of those onions and bacon!

Potatoes are cooked with green onions, bacon, etc. for soup

Add a little bit of flour to the cooked potatoes. The ingredients will continue to cook and soften. This flour will act as a thickening agent for the fully loaded potato soup, making it thick and creamy!

Flour is added to potatoes to act as a thickening agent for soup.

Time To Turn The Ingredients Into Fully Loaded Potato Soup!

Pour milk and whipping cream into the pan with the fully loaded potato soup. Once the soup has thickened, add grated cheddar cheese. Continue to cook the fully loaded potato soup, and the cheese will melt into the thickened soup. This will add another layer of flavor and creaminess.

Milk, whipping cream and cheddar cheese are added to potato soup.

Here you can see the thickened fully loaded potato soup, with the bacon and potato chunks! It looks so good, but is not quite finished!

Fully loaded potato soup is thick and creamy.

Right before serving, stir sour cream into the hot, thick fully loaded potato soup! The sour cream will add yet another layer of flavor and creaminess to the soup.

Sour cream is added to fully loaded potato soup just before serving.

Serve The Fully Loaded Potato Soup

Ladle the hot, fully loaded potato soup into individual serving bowls. It looks good just like that, but the garnishes for the soup is what helps put it over the top! Garnish each bowl of soup with crispy bacon pieces, additional cheddar cheese, and chopped chives. That REALLY pretties this soup up, and adds even more flavor! ENJOY!

Fully Loaded Potato Soup is garnished with crisp bacon, cheddar and chives.

This fully loaded potato soup is one of our family’s all time favorite soups. I hope it will become one of your favorite soups, too! Have a great day!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, at the top of the page. A few of our favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Fully Loaded Potato Soup
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Fully Loaded Potato Soup is thick and creamy, filled with bacon, cheese, sour cream and green onions...tastes like a fully stuffed baked potato!
Category: Soup
Cuisine: American
Keyword: fully loaded potato soup
Servings: 8 servings
Calories Per Serving: 478 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 5 large Russet potatoes , cut into 1 inch cubes
  • 3 Tablespoons butter
  • Salt and Pepper , to taste
  • 2 heaping Tablespoons flour
  • 5 pieces bacon
  • 5 green onion stalks , sliced (green stem and white bulb),
  • 1 1/2 cups grated cheddar cheese (reserve a bit for garnish)
  • 5 cups milk
  • 3/4 cup whipping cream
  • 1/2 cup sour cream
  • 2 Tablespoons chives , chopped (for garnish)
US Customary - Metric
Instructions
  1. Cook bacon in skillet. When half way cooked, remove 2 slices. Chop into small pieces and place into a large soup pot. Continue cooking the 3 pieces of bacon remaining in the skillet until crispy. Drain, crumble, and set aside (2 slices will go into the soup later, one will be used for garnish),
  2. Melt 3 Tablespoons butter in the soup pot with the 2 slices of chopped, half-cooked bacon. Add cubed potatoes, and chopped green onions,, and stir to combine. Cook potatoes, stirring frequently for about 7-8 minutes, or until softened slightly.
  3. Generously salt and pepper the potatoes. Sprinkle potatoes with 2 heaping Tablespoons of flour. Stir well to combine..
  4. Add milk to soup pot and stir well. Bring to a boil, then reduce heat to a simmer.
  5. Add whipping cream (do not boil), cheddar cheese, and 2 slices crispy, (chopped) bacon. Stir to combine.
  6. Simmer on low for 30-35 minutes, stirring occasionally. Taste and add additional salt and pepper, if needed.
  7. Right before you serve the soup, add the sour cream and mix well.
  8. Ladle the soup into serving bowls, and garnish with a bit of crumbled bacon, cheddar cheese, and the chopped chives. Enjoy!
Recipe Notes

**I usually add 2 slices of halfway cooked bacon to the soup pot to cook with the potatoes for extra flavor, BUT If you prefer, you can cook ALL the bacon until crispy. Add all but one piece to the soup at one time (saving one slice to crumble for garnish!)

Nutrition Facts
Fully Loaded Potato Soup
Amount Per Serving (1 g)
Calories 478 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 93mg31%
Sodium 352mg15%
Potassium 872mg25%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 8g9%
Protein 15g30%
Vitamin A 1075IU22%
Vitamin C 9.7mg12%
Calcium 384mg38%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fully Loaded Potato Soup is thick and creamy, filled with bacon, cheese, sour cream and green onions...tastes like a fully stuffed baked potato!

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May
2014

Soups

categories:

Click on the name of recipe for direct link.

Albondigas Soup
Beef and Barley Soup
Black Bean Butternut Squash Chili
Butternut Squash Soup with Bacon
Cauliflower Bacon Chowder
Chicken Noodle Soup
Chicken Wild Rice and Bacon Soup
Chili’s Chicken Enchilada Soup (copycat)
Classic Beef Stew
Corn, Bacon & Potato Chowder
Cream of Asparagus Soup
Creamy Avgolemono Soup
Creamy Butternut Squash Bisque
Creamy Potato Leek Soup
Creamy Pumpkin Coconut Soup
Creamy Tomato Basil Soup
Creamy Turkey Wild Rice Soup
Curried Zucchini Soup
Easy & Healthy Veggie Soup
Easy Black Bean Stew
Easy Potato Chowder
Easy Tortellini Soup
Fully Loaded Potato Soup
Garden Vegetable Chowder
Grandma’s Southern-Style Chicken n’ Dumplings
Greek Cannellini Bean Stew
Green Chile Chicken Crockpot Enchilada Soup
Ham and Bean Soup (and how to CAN it!)
Hearty Minestrone Soup
Italian Orzo and Spinach Soup
Mexican Red Lentil Soup
Mom’s Old-Fashioned Chili
Moroccan Meatball Couscous Soup
Navy Bean Soup
Olive Garden Chicken Gnocchi Soup
Olive Garden Toscana Soup
Pinto Beans And Ham
Quick n’ Easy Cream of Broccoli Soup
Southwestern Chicken Soup
Southwestern Chicken Lime Soup
Split Pea and Ham Soup (and how to can it)
Sundowner Soup
Tasty Turkey Chili
Turkey Mulligatawny Soup
Turkey Tortilla Soup
Tuscan Chicken & Vegetable Soup
Watermelon And Cucumber Gazpacho
Weight Watchers French Onion Soup

 

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Feb
2014

Olive Garden Toscana Soup

categories: Copycat Recipes, Italian, Main Dishes, Soups

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!
I’m sitting in my office at home looking out the window at freshly fallen snow in our backyard. We had a crazy snowstorm yesterday (it gets crazy in Portland when we have significant snow). Today another 3-5 inches of snow is expected. Whoa! 

This is a great day for Olive Garden Toscana Soup! My husband and I have both been fighting pesky head colds for several days now, and we decided a big pot of soup was what we needed.

This way we can have soup made for 1) the snowstorm, and 2) leftovers (so I don’t have to cook much while sick). It was a really good idea (we occasionally have good ideas!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where I Found The Recipe For Olive Garden Toscana Soup

Once my hubby and I settled on what KIND of soup it was easy: A big pot of Toscana Soup, a copycat version of the popular soup found at Olive Garden restaurants nationwide. It is also known as Zuppa Toscana.

I dug out my trusty cookbook called “Top Secret Restaurant Recipes”, by author Todd Wilbur, and got busy in the kitchen. Honestly, I can’t count how many times I’ve made this recipe over the years.

We find this soup wonderfully tasty, filling, and it’s ridiculously easy to make. The blended flavors of Italian sausage, potatoes and kale are enhanced by a light, creamy broth.

Olive Garden Toscana Soup is a seriously good soup to cozy up with on a cold, snowy day, or any time you want a great bowl of soup!

How To Make Olive Garden Toscana Soup

Place four Italian sausage links into a large skillet. Pan-sear the sausage links on medium heat until they are browned, and cooked through.

Cooking the sausage links will take between 10 and 15 minutes to cook the sausages all the way through.

Italian sausage links are pan-seared in skillet.

Once they are finished cooking, transfer the sausages out of the skillet, and let them cool for about 10 minutes before attempting to slice them..

Use a sharp knife to slice the cooked Italian sausage links into thin rounds. Set the sausage slices aside to rest while you add other ingredients to the soup.

The cooked Italian sausage links are cut in thin slices.

Time To Slice Those Potatoes!

Slice the cleaned, unpeeled potatoes into thin slices, and then cut them into quarters. The potato slices will cook more evenly if they are all cut about the same size.

Unpeeled russet potatoes are cut into thin slices, then cut into quarters.

Add Potatoes And Kale To The Toscana Soup

Add the sliced potatoes (make them “walk the plank”) to the Toscana soup base that is simmering in a large soup pot.

Potatoes being added to the Olive Garden Toscana Soup in pan.

Next into the soup pot goes the kale. Yes… this recipe calls for lots of fresh chopped kale (the HEALTHY veggie)! Stir to incorporate the potatoes and kale into the soup.

The kale will wilt and reduce in volume as it heats in the hot broth. Now your big ol’ pot of Olive Garden Toscana Soup is almost ready to eat! Are you getting excited? I know I am!

Chopped kale is added to the soup in pan.

Final Step, Then It’s Time To EAT!

Add the cooked and sliced Italian sausage to the soup, and stir, to combine. Continue to heat the soup, until it is very hot, and then get ready to serve it!

Ladle the hot Toscana Soup into individual serving bowls. Serve Olive Garden Toscana Soup with some crusty Italian bread on the side, and enjoy!

The sliced, cooked Italian sausage pieces are added to the pot of Olive Garden Toscana Soup.

Hope you will give this Olive Garden Toscana Soup a try and will discover (if you haven’t already), how delicious it really is!

It’s pretty easy to make a big pot of this soup to enjoy! Sure hope you like it!  If you enjoy the soups at The Olive Garden, be sure to check out my recipe for Olive Garden Chicken Gnocchi Soup! It is fantastic, and is one of my all-time favorites!

Thanks for stopping by today. Please come back soon for more family-friendly recipes. Take care, and have a great day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soups for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature
Recipe adapted from the cookbook: “Top Secret Restaurant Recipes”, by Todd Wilbur, (published 1977).
 

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Olive Garden Toscana Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

Category: Soup
Cuisine: Italian
Keyword: Toscana soup
Servings: 6 servings
Calories Per Serving: 396 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Italian sausage links (mild or hot flavors are okay-I typically use mild)
  • 6 cups chicken stock
  • 3/4 cup milk (for an even creamier version, use heavy whipping cream, then omit the butter)
  • 2 Tablespoons butter
  • 3 cups chopped kale
  • 3 small russet potatoes- unpeeled (or 1 1/2 large potatoes-unpeeled)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
US Customary - Metric
Instructions
  1. Grill or sauté the sausages till done (approx. 15 minutes). Remove from heat and let cool. Once sausage has cooled, slice the sausages at an angle into slices about 1/2 inch thick.

  2. In a large saucepan, combine the chicken stock and the milk/butter (or heavy cream) over medium heat. Add the grilled Italian sausage slices and kale to the soup. Slice the unpeeled potatoes into 1/4 inch slices, and then quarter each slice. Add the quartered potato slices to the soup.

  3. Add the spices (salt, pepper, garlic powder, and red pepper flakes) to taste. Let the soup simmer on low, uncovered for about 1 hour, stirring occasionally. Serve, and enjoy!

Recipe Notes

Recipe adapted from the cookbook: "Top Secret Restaurant Recipes", by Todd Wilbur, (published 1977).

Nutrition Facts
Olive Garden Toscana Soup
Amount Per Serving (1 (1/6 of total))
Calories 396 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 77mg26%
Sodium 1245mg54%
Potassium 1000mg29%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 5g6%
Protein 20g40%
Vitamin A 3560IU71%
Vitamin C 47mg57%
Calcium 116mg12%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

 

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