2 Soup Recipes for A Cold February in New England

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2 Soup Recipes for A Cold February in New England

Did you know that February in New England is REALLY COLD? It seems very fitting since there is no better time than a cold winter evening for a big bowl of steaming hot soup. The following two recipes are some of my family’s favorite soups that we enjoy year round but especially during the chilly winter months. Take some time this month to enjoy this wonderful comfort food.

Broccoli Cheese Soup

  • 1/4 cup butter
  • Two 14.5 ounce cans chicken broth
  • 3 cups broccoli florets
  • 12 oz. Velveeta cheese, cubed
  • 1 cup milk
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 1/2 cup lukewarm water

In a large pot, melt butter over medium heat. Stir in broccoli with broth. Simmer 10-15 minutes or until broccoli is tender. Spoon broccoli into a food processor and puree. Return pureed broccoli to pot. Reduce heat, stir in cheese until melted. Mix in pepper. Gradually stir in milk. Stir cornstarch into water until dissolved and gradually mix into soup. Cook and stir until thickened. Makes six servings.

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Pasta Bean Soup

  • 1 tablespoon oil
  • ½ cup onion, chopped (Here are some great onion choppers for you!)
  • ½ cup celery, chopped
  • 2 cloves garlic, minced (Here are some great garlic presses for you!)
  • 1 tomato, chopped
  • Two 14.5 ounce cans chicken broth
  • 1 ¾ cups water
  • ½ teaspoon dried basil
  • ½ teaspoon oregano
  • ¼ teaspoon pepper
  • Three 15.25 ounce cans white beans, rinsed and drained
  • 1 cup uncooked macaroni

Coat a large pot with oil. Sauté onion, celery, and garlic until tender. Add in tomato and simmer for five minutes. Add chicken broth, water, and spices. Bring to a boil and cook five minutes. Add in beans and macaroni and return to a boil. Reduce heat and simmer uncovered until macaroni is tender, about 15 minutes. Makes eight servings.

You can find more great recipes like these in our best Mediterranean cookbooks!

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