2. Sauté the Vegetables. In a large soup pot, melt the butter over low heat. Add the chopped onion, carrot, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are tender and ...

You can serve this soup many ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow ...

This broccoli cheddar soup can be made up to 3 days in advance and reheated prior to serving. Make the soup as directed, cool to room temperature, then transfer it to an airtight container.

Wash and dry the broccoli, then cut it into small florets. Peel and grate the carrots, and chop the spring onion into thin slices. Peel and mince the garlic cloves.

Add broth and potatoes. Bring to a boil, cover and cook over medium heat for about 15 to 20 minutes or until potatoes are tender. In a blender, purée 500 ml (2 cups) of soup until smooth.

Place the sweet potato and carrots on a baking tin along with the garlic bulb, and season with olive oil, salt, and pepper. The roast in the oven for 45 minutes until tender. View this post on ...

Add onion, carrot, shallot, garlic, and thyme; cook, stirring often, until onion is translucent, about 6 minutes. Stir 1 tablespoon broth with cornstarch in a small bowl.

1 Carrot, diced; 6 Bacon strips, sliced; 4 Garlic cloves, large & minced; ... add to the Potato soup along with the second box of Chicken broth, half the Bacon, and the cubed Red Potatoes.