When snow starts falling outside the bay window in my kitchen, I go into soup making mode. There’s just something about soup that makes it such a great fall and winter meal! My family and I have been making toasted sandwiches and a batch of warm soup to eat on winter evenings since before we were married. The soup changes, but the comforting routine doesn’t.
Until I made this recipe one night and we each took our first bite. We looked up at each other in surprise and I said, “There aren’t going to be any leftovers of this, are there?”. There weren’t! So I highly recommend that you make a double batch, because we all know how soups are, don’t we? They only get better when you’ve stored them in the fridge overnight!
Recipe courtesy of Kraft.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: If you aren’t a broccoli fan, try using frozen, chopped spinach, cauliflower, or asparagus instead.
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