Roasted Garlic Cauliflower Soup

What DO you do when you have a veggie in the fridge that the children don't like? Why make it a soup! The flavors of the soup may make the vegetable more palatable. It has to be healthier to turn it into a soup than pouring processed cheese all over the dreaded veggie like many parents do.



I had intended for a head of cauliflower to be used for a chopped salad when we had guests recently but forgot about it for several days. This soup was a huge hit - seconds and all!

Roasted Garlic Cauliflower Soup

Adapted from Group Recipes


1 large head cauliflower, broken into florets
4 cloves garlic, chopped (next time I'll use the whole head)
2 tbsp. olive oil
Salt and pepper, to taste
1 stalk celery, chopped
2 small carrots, chopped
1 small onion, chopped
1 tbsp olive oil
2 bay leaves
2 cups chicken stock
1 tsp. thyme leaves, dried
1 tsp. basil, dried
1/2 tsp. cayenne pepper
2 tbsp. butter (I use Smart Balance 50/50 Blend)
2 cups milk
1 tbsp. flour
1 cup Parmesan cheese, freshly grated


Preheat oven to 350 degrees.

Toss together cauliflower, garlic and olive oil. Season to taste with salt and pepper. Pour into a baking dish and bake for about 30 minutes, stirring occasionally, until cauliflower is just starting to brown. (Will be somewhat crisp-tender)

Meanwhile, heat the other tbsp of olive oil in a large skillet or Dutch oven. Add celery, onion and carrot and saute until onion is translucent, about 15 minutes.

When cauliflower is ready, add to the skillet along with chicken stock and seasonings; bring to a boil, reduce heat and let simmer another 15 minutes.

In a small saucepan, melt the butter. Whisk flour into the milk and add slowly to the butter, whisking constantly. Increase heat and bring to a boil, whisking until thick. Add cheese, simmer until melted. Remove from heat and pour into the cauliflower mixture.

Simmer another 10 minutes, mashing cauliflower slightly if desired.

Spicy Cheeseburger Soup

Total and complete comfort food! Frugal too. It helps that my family loves this soup!



When I find ground beef on sale, I buy as much as my freezer can take. I bring it home, season it liberally with garlic powder, onion powder, black pepper and cook it until all the pink is gone. I freeze it in 1 pound (precooked weight) bags. So many dinners at my fingertips with frozen cooked ground beef!

This favorite comes together in no time!

Spicy Cheeseburger Soup

Adapted from Taste of Home

4 cups water
2 cups cubed peeled potatoes
4 small carrots, diced
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
4 beef bouillon cubes
1/2 teaspoon salt
2 pound ground beef, cooked and drained
3 cups milk,
4 tablespoons all-purpose flour
4 T butter or margarine
2 c sharp cheddar cheese, shredded
1 teaspoon cayenne pepper (optional)
1/2 pound sliced bacon, cooked and crumbled (optional)


In a Dutch oven, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and carrots are tender.

Stir in beef

Melt butter in another pan. Add four and stir for a minute or two. Add milk and stir until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne if desired.
Top with bacon just before serving.

Spaghetti and Meatball Soup

We joke around here that I can turn anything into a soup. My girls (15 & 17) have been bugging me to make a spaghetti and meatball soup and here it is!



This one not only looks good but it tastes good. After dinner tonight they were fighting over whether or not it belongs in the top three of my soup creations!

Spaghetti and Meatball Soup

3 T vegetable oil
1 lg. onion, chopped
3 cloves garlic, crushed
1/2 - 1 t hot pepper flakes
6 c beef broth
1 28 oz can crushed tomatoes
1/4 c red wine, dry (I used Marsala)
1 lg. green pepper, coarsely chopped
2 c green beans, trimmed and snapped into bite-sized pieces
3-4 carrots, sliced
1 t oregano, dried
1 T basil, dried
frozen meatballs, cooked (no time to make my own today!)
1/4 lb spaghetti, broken into bite-sized pieces
Parmesan cheese, shredded

In Dutch oven, cook onion with red pepper flakes in hot oil until softened. Add crushed garlic and cook until fragrant. Add next 8 ingredients and simmer for 20-30 minutes or until vegetables are softened.

About 10 minutes before serving, add cooked meatballs and pasta. Serve with shredded Parmesan cheese.

Enchilada Soup

Not the most appetizing looking soups but I guarantee it's good!



We travel a LOT! When I'm driving to various destinations, I really don't have much of an appetite (sad I know) so I tend to stick to soup and salad on the road. I love to experiment with soups I've discovered on the road and adapt them to my family's tastes. This one is a winner with everyone!

Enchilada Soup

Adapted from Chili's Copycat Recipe

1 T vegetable oil
2 c diced or shredded cooked chicken
1 onion, chopped
2 cloves garlic, pressed
4 c chicken broth
1 c masa harina
2 c water
1 14.5 oz can crushed tomatoes
1 10 oz can enchilada sauce
1 15 oz can black beans
1 15 1/4 oz can corn
2-3 chipotle peppers in adobo sauce
1 t chili powder
1/2 t cumin
1 t garlic powder
1/2 t thyme, dried
16 oz Velvetta cheese, cubed
handful of fresh chopped cilantro

In Dutch oven, soften onion in oil, add garlic and cook until fragrant. Add chicken broth.

Combine masa harina with water and whisk until blended. Add to Dutch oven.

Add chicken, tomatoes, enchilada sauce, chipotle peppers, and seasonings. Simmer about 30 minutes to allow flavors to develop.

Add cheese and stir until melted. Add cilantro and serve.

Optional garnishes:

Crushed tortilla chips
Shredded cheese
Pico De Gallo

Cream Cheese Chicken Soup

I've had a terrible, no good, rotten cold for the last few days. What better comfort is there when not feeling well than a bowl of chicken soup?




Cream Cheese Chicken Soup
Adapted from My Kitchen Cafe

2 cups chicken, cooked and diced
1 large onion, finely diced
1-2 Tablespoons butter
4-5 reg carrots, diced
5-6 cups chicken broth
4-5 potatoes, finely diced
1 t marjoram, dried
1 t basil, dried
1/2 - 1 t garlic powder
1/2 - 1 t cayenne pepper (or to taste)
4 T margarine or butter
4 T flour
2 cups milk
12 oz cream cheese, softened at room temperature

Saute onion in 1-2 T butter. Put onion in Dutch oven and add chicken broth, carrots, and potatoes. Add more broth if needed to cover vegetables. Add seasonings and bring to a boil, then simmer until veggies are tender (about ten minutes). Add cooked chicken.

Melt 4 T butter with flour. Stir for one to two minutes. Add milk all at once. Stir until thick and bubbly. Add cream cheese and stir until melted. Add cheese sauce to soup pot and stir until fully incorporated.

Season with salt and pepper.

Viola! Perfect comfort food!

Cutest Aprons Ever!

At Flirty Aprons





Seriously cute.

One size fits all.

They also carry aprons for men and children.

You gotta check it out!

Extreme Stew - 100 Cloves of Garlic

Looks pretty benign doesn't it?




This is 100 cloves of garlic stew and it has flavor to the extreme!

We love garlic at our house. I put garlic in just about every thing I make. When I saw this recipe using 100 cloves of garlic over at River City Food and Wine, I was inspired to create this stew.

As I separated and peeled all 100 cloves of garlic, I was fearful of my families response to the stew. I mean they love everything I cook. They are used to unusual and strong flavors but was I taking advantage of their love by putting this on the table?

Was I about to create my first cooking disaster?

Cooking for my family and their appreciation means a lot to me. I've never had a major cooking disaster.

NEVER. (Knocking on wood)

As the wondrous smell of garlic filled my home and permeated everything, I worried and worried.

But to no avail - they loved it in all its garlicky goodness!

100 Cloves of Garlic Stew

2 - 2 1/2 lb. chuck roast
3/4 c all purpose flour
1/2 t seasoned salt
1/2 t cayenne pepper
1 t onion powder
1 t black pepper
1/4 c vegetable oil

Trim and chop chuck roast into bit-sized pieces. Place flour and seasonings in plastic bag. Coat chuck roast with flour /seasoning mixture. Heat oil in Dutch oven. Brown meat in small batches and remove to platter.

Preheat oven to 400 degrees.

1 c dry red wine
4 c beef broth
100 cloves of garlic (8-10 bulbs)
2 T tomato paste
2 bay leaves
1 T Marjoram leaves, dried
1 T Basil, dried
Cayenne pepper to taste (optional)

Pour the wine into Dutch oven and deglaze the pot - scraping all the little small bits off the bottom and sides. Add beef broth, garlic, seasonings and browned chuck roast back into pot.

Cover and place dutch oven into hot oven and cook 2 - 2 1/2 hours, stirring every half hour to break down the garlic cloves.. When the beef is tender and garlic incorporated remove Dutch oven to the stove top.

8 oz. fresh mushrooms, sliced
1/4 c butter or margarine

Melt butter in skillet. Cook mushrooms 20-30 minutes until nicely carmelized.

1 large onion,
3-4 red potatoes,
3-4 carrots
Water, as necessary, for desired consistency.

Cube or slice vegetables into bit-sized pieces. Add vegetables and mushrooms to stew and simmer for 30-45 minutes or until vegetables are tender.

1 10 oz. bag frozen peas
1-2 T Worcestershire sauce

Add to stew, simmer a few minutes.

Season with salt* and pepper and serve.

*Note: This stew seemed to need a lot of salt

Would I make this stew again? My family is already begging for it!

Would I make it for company? Probably not - just because of the extreme nature of the garlicky goodness.