Broccoli Cheese Soup (Dairy)

Screen Shot 2015-03-03 at 3.23.19 PMUnfortunately the only way I think to make a creamy broccoli soup without the use of milk or cream is to used processed cheese (the orange stuff that kids like!)  This soup takes 30 minutes to make and is remarkably easy and quick. Because the fresh broccoli is ground with an immersible blender, there is no need to worry about obtaining “kosher” fresh broccoli. Makes 10 servingsBroccoli Cheese Soup

Ingredients:

1 large carrot cut in chunks
1/2 large onion roughly cut
3 large crowns fresh broccoli
1 container (quart) low sodium vegetable broth
2 cups water
8 slices processed American cheese
salt and pepper to taste

Preparations
1. In stock pan, place onions, carrots, broccoli, broth and water and bring to a boil. Turn the heat down to slow simmer and cook for 30 minutes until vegetables are very soft.
2. With an immersible blender, blend the vegetables and soup together to a creamy consistency.
3. Turn off heat, add 8 ounces of sliced American cheese. Cover pot and let sit for a few minute. Process again until creamy and smooth.
4. Add salt and pepper to taste.

Roasted Tomato Soup (Pareve)

This soup takes some time for the roasting and the food mill, but it is well worth it. Freezes nicely too.  I have served with grilled cheese “croutons” (grilled cheese sandwiches cut into 1/2 inch squares!)

Ingredients:
5 pounds Roma tomatoes
2 (28-ounce) cans San Marzano whole plum tomatoes
handful basil leaves
2 jalapenos
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Salt
Pepper
Water, if needed

Directions
In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.

Run everything through a food mill on a medium dye over a soup pot.
If too thick, thin with water.