Soup Season: Tasty Recipes to Satisfy Your Cravings!

Welcome to my kitchen! In today’s video, we’re making a variety of comforting and flavorful soups that are perfect for any occasion. Whether you're looking for something hearty, creamy, or packed with veggies, I’ve got you covered with four delicious recipes that will warm you from the inside out. Here's what's on the menu today: Broccoli Cheese Soup – A creamy, cheesy classic that’s always a crowd-pleaser. Tomato Soup – Smooth, rich, and full of fresh tomato goodness, this soup is a timeless favorite. Vegetable Barley Soup – A hearty, nutritious option filled with wholesome veggies and tender barley. Creamy Broccoli Soup with Parmesan Croutons – A twist on the classic broccoli soup, topped with crispy homemade croutons for that extra crunch and flavor. These soups are not only comforting but also versatile – some are long-time family favorites, while others are quickly becoming new staples in my home. I hope this video inspires you to gather your ingredients and create your own batch of cozy soups to enjoy. So grab your spoon and let’s get cooking! Copycat Panera Broccoli Cheese Soup: https://www.shugarysweets.com/copycat... Tomato Soup with Cream: 10 plum tomatoes ¼ red bell pepper 3 tbsp olive oil 1 tbsp butter 2 tbsp olive oil 1 large Vidalia onion, finely diced 4 cloves garlic, crushed ¼ tsp crushed red pepper flakes 1 dried bay leaf 1 heaping tbsp flour ½ tsp salt ¼ tsp. cracked black pepper 1 tbsp pareve chicken-flavored consommé dissolved in 1½ cups water 1 cup marinara sauce 1 cup heavy cream Preheat the oven to 450° F. Line a baking sheet with parchment paper. Cut tomatoes in half lengthwise and place on the baking sheet along with the red bell pepper. Drizzle with olive oil and roast for 45 minutes. Set aside. In a large pot, heat butter and olive oil. Add onion, garlic, crushed red pepper, and bay leaf. Cook for 5 minutes over medium-low heat, until onion softens. Add flour and stir well for 1 minute to create a roux. Add roasted tomatoes and bell pepper, salt, black pepper, water mixed with consommé, marinara sauce, and heavy cream. Bring to a boil, stirring well. Reduce heat to low and simmer for 5 minutes. Blend well with an immersion blender. Vegetable Barley Soup: 2 stalks parsley 2 carrots 1 squash 1 parsnip 1 onion 1 sweet potato 4 potatoes 1 cup barley Salt, white pepper, & garlic, to taste Dice the onion and sauté it in some oil until it begins to turn translucent. Add the diced potato and cook until it starts to soften. In a food processor, shred the parsley, carrots, squash, and parsnip. In a separate pot, peel and cook the 3 remaining potatoes and the sweet potato. Add salt, white pepper, and garlic powder. Once the potatoes are soft, blend them using an immersion blender until smooth. When the onions are golden brown and the diced potatoes are softened, add the shredded vegetables to the pot and cook for a few more minutes. Once the potatoes in the other pot are done, add the blended potato mixture to the vegetable pot. Stir in the barley and combine well. Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes to an hour. Taste the soup and adjust the seasoning or cooking time as needed, depending on the barley’s texture and flavor. Creamy Broccoli Soup with Parmesan Croutons: https://www.kosher.com/recipe/creamy-... Music by https://www.bensound.com License code: OYRKF857ADLDOLTO