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Heat the soup, basil, garlic powder, black pepper, corn and 1/2 cup cheese in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. or until the corn is tender, stirring occasionally. Stir in the broccoli and cook until the mixture is hot and bubbling. Spoon the vegetable mixture over the potatoes.
This simple and healthy broccoli soup gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Using an immersion blender (or regular blender) gives it a smooth, creamy ...
Italian Meatball Soup. With lots of mini meatballs plus onion, carrot, cabbage, potatoes, and celery, this soup is pure comfort. Once it's defrosted and reheated, that's when you can sprinkle on ...
This simple and healthy cream of broccoli soup recipe gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Using an immersion blender (or regular blender) gives it a ...
Crock-Pot soup recipes are perfect for busy fall days. Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato. ... canned cream of celery soup, and ...
Melt the butter in a small skillet over medium heat. Add the onions, celery, and 1 teaspoon of the salt and sauté until the onions are translucent, about 5 minutes. Add to the corn and cream. Cook for 1 minute. Add the thyme, tarragon, chervil, and 2 tablespoons of the chives and cook for 5 minutes.
Cream of celery soup and frozen broccoli florets make this an easy lunch or dinner option for any weeknight. Leftovers keep well in the fridge for a few days, too! Get Ree's Slow Cooker Broccoli ...
Stir the soup, tomato, green pepper, onions and jalapeño pepper in a medium bowl. Place the tortillas onto 2 baking sheets. Spread about l/3 cup soup mixture on each tortilla to within 1/2 inch of the edge. Top each with about 2 tablespoons of the cheese. Bake for 10 minutes or until the tortillas are crisp. Cut each tortilla into quarters.