Dairy Council of AZ: Warm up with these yummy soup recipes

Dairy Council of Arizona is an advertiser of Sonoran Living Live.

It's Soup Season
When it's cold outside, a piping hot bowl of creamy soup is a great way to warm up. But delicious cream soups don't have to be high in fat and calories.  Convert your favorite cream soup recipe by substituting fat free evaporated milk for cream, and add it at the very end of cooking. Or try the recipes below for a healthful bowl of warmth. Pair any of these soups with a green salad and crusty bread for a hearty dinner to take the chill off a cold day.

Cheesy Cheddar Soup
Cooking spray
2 medium onions, chopped  
2 garlic cloves, minced
1 (12-ounce) bottle beer
4 cups fat-free, less-sodium chicken broth, divided
1/2 cup all-purpose flour
2 cups 2% reduced-fat milk, divided
2 cups (8 ounces) shredded extra sharp cheddar cheese
Salt and pepper to taste
Optional - Chives, finely chopped as garnish

1.    In large, heavy pot or Dutch oven over medium heat, sauté onion in cooking spray 2-3 minutes. Add garlic; sauté 1 minute.
2.    Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.
3.    Stir in 1 c broth. Using a submersible hand blender, blend until smooth. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.
4.    Whisk together flour and 1 cup milk, stirring until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened.
5.    Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Garnish with chives if desired.  Makes 4 servings.
Chicken and White Bean Bisque
1/4 cup shredded Parmesan cheese
Cayenne pepper
1 teaspoon olive oil
1 pound chicken breast, cut into ½" pieces
½ onion, chopped
1 garlic clove, minced
2 cans (15 oz each) white kidney or cannellini beans, rinsed and drained
2 cups chicken broth
1 can (12 oz) fat free evaporated milk
2 teaspoons sherry, optional
1 teaspoon minced fresh parsley
1/8 teaspoon dried thyme
Salt and pepper to taste

1.    Place Parmesan cheese into six small circles on a parchment paper-lined baking sheet. Sprinkle with a dash of cayenne. Bake at 400° for 5-6 minutes or until light golden brown. Cool.
2.    In a large, heavy saucepan or Dutch oven, cook chicken and onion in oil over medium heat until chicken is no longer pink.
3.    Add garlic and sauté for 1-2 minutes or until tender. Stir in beans, broth, evaporated milk, sherry if desired, parsley, thyme and a dash of cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until heated through.
4.    Using a submersible hand blender, blend until almost smooth. Pour into soup bowls; garnish with Parmesan crisps. Makes 4 servings.

Creamy Caprese Soup
2 tbls butter
1/4 cup red wine
1 large onion, chopped
3 pounds tomatoes - cored, peeled, and quartered, or 28 oz can plum tomatoes, roughly chopped
1/2 cup chopped fresh basil leaves
Salt and pepper to taste
Ground black pepper to taste
2 cups low sodium chicken broth
2 cans (12 oz) fat free evaporated milk
1 cup shredded mozzarella cheese

1.    Heat butter and wine in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
2.    Using a submersible hand blender, blend until smooth. Bring to a boil. Reduce heat to low, and gradually mix in the fat free evaporated milk.
3.    If a rustic texture is desired, serve as is. For a creamier texture, pour soup through a strainer before serving.  Sprinkle each serving with 2-3 tbls mozzarella cheese just before serving. Makes 6 servings.

For more great recipes and other nutrition tips, visit www.dairycouncilofaz.org
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By Terri Verason, MS, RD
Director of Nutrition Education, Dairy Council of Arizona

Dairy Council of Arizona is an advertiser of Sonoran Living Live.

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