Soup Cooking

Broccoli Cheddar Soup

Serves 4

Ingredients

• Ready to Prep Broccoli Cheddar Soup – full container
• Butter – 3 tbsp
• All-purpose flour – 3 tbsp (for thickening)
• Milk – 2 cups
• Kroger® Chicken or vegetable broth – 2 cups
• Salt & black pepper – to taste

Optional (recommended)

• Heavy cream – ½ cup (extra richness)
• Dijon mustard – 1 tsp (enhances cheese flavor)
• Paprika – ½ tsp

Instructions

1. Sauté the base
   • In a large pot, melt butter over medium heat.
   • Add onion, cook 4–5 minutes until soft.
   • Add garlic and cook 1 minute.
2. Make the roux
   • Stir in flour and cook for 1–2 minutes (this removes raw flour taste).
   • This step thickens the soup.
3. Add liquids
   • Slowly whisk in milk and broth to avoid lumps.
   • Bring to a gentle simmer.
4. Cook vegetables
   • Add broccoli and carrots.
   • Simmer 15–20 minutes until tender.
5. Blend (optional texture step)
   • For a smoother soup, blend part of the soup (or use an immersion blender).
   • Leave some chunks for texture if desired.
6. Add cheese
   • Reduce heat to low.
   • Gradually stir in cheddar cheese until melted.
   • Keep heat low to prevent grainy texture.
7. Finish
   • Stir in cream (if using) and Dijon mustard.
   • Season with salt, pepper, and optional paprika.

Serve

• Crusty bread
• Extra shredded cheddar on top

Butternut Squash Soup

Ingredients

• Ready to Prep Butternut Squash Soup – Full Container
• Butter or olive oil – 3 tbsp
• Vegetable or chicken broth – 4–5 cups
• Heavy cream (or half & half) – ½ to 1 cup
• Salt & black pepper – to taste

Instructions

1. Sauté aromatics
   • Heat butter or oil in a large pot over medium heat.
   • Add onion and cook 4–5 minutes until soft.
   • Add garlic and cook 1–2 minutes.
2. Add vegetables
   • Stir in butternut squash and carrot.
   • Cook for 5–7 minutes, stirring occasionally.
3. Season
   • Add optional cinnamon, nutmeg, and herbs.
   • Stir to coat the vegetables.
4. Simmer
   • Pour in 4–5 cups broth.
   • Bring to a boil, then reduce heat and simmer 20–25 minutes, until squash is very tender.
5. Blend
   • Blend until smooth using an immersion blender (or in batches).
6. Finish
   • Return to low heat.
   • Stir in cream and optional maple syrup/brown sugar.
   • Season with salt and pepper.

Serve

• A drizzle of cream
• Crusty bread or crouton

Chicken Pho

Serves 4

Ingredients

• Ready to Prep Vegetable Soup – full container
• Kroger® 99% Fat Free Chicken Broth – 8 cups
• Kroger® Chicken Breast or Thighs – 1 pound (raw)
• Rice Noodles – 8oz
• Butter or olive oil – 3 tbsp
• Salt & black pepper – to taste

Instructions

1. Char the aromatics (key for pho-style depth)
   • Heat a dry pan or skillet over high heat.
   • Place onion, tomatoes, jalapeño, and garlic cut-side down.
   • Char until slightly blackened (about 5–8 minutes).
2. Start the broth
   • In a large pot, add:
   • Charred vegetables
   • Chicken (raw)
   • 8 cups chicken broth
   • Bring to a boil, then reduce to a gentle simmer.
3. Simmer and build flavor
   • Add carrots.
   • Let everything simmer for 25–30 minutes.
   • Skim any foam from the top for a cleaner broth.
4. Prepare noodles (separately – important)
   • Cook rice noodles according to package instructions (usually soak or boil for a few minutes).
   • Drain and rinse with cold water to stop cooking.
   • Keep noodles separate so they don’t get mushy in the broth.
5. Remove and shred chicken
   • Take the chicken out once cooked through.
   • Shred it into thin pieces.
   • Return shredded chicken to the pot.
6. Strain (optional but recommended for pho style)
   • For a clearer, more traditional pho feel:
   • Strain out the solids (onion, tomato skins, etc.).
   • Return the broth to the pot.
7. Final additions
   • Add corn kernels.
   • Simmer another 5–7 minutes.
   • Season with salt to taste.
8. Final touch
   • Turn off heat.
   • Add chopped cilantro and a squeeze of lime juice.

Serve

• Place shredded chicken in bowls
• Ladle hot broth over it
• Top with extra cilantro and lime wedges

Chicken Tortilla Soup

Serves 4

Ingredients

• Ready to Prep Vegetable Soup – full container
• Kroger® 99% Fat Free Chicken Broth – 6 cups
• Kroger® Chicken Breast or Thighs – 1 pound (raw)
• Butter or olive oil – 3 tbsp
• Salt & black pepper – to taste

Optional (but recommended)

• Ground cumin – 1 tsp
• Chili powder – 1 tsp
• Kroger® Santa Fe Tortilla Strips

Instructions

1. Build the flavor base
   • Heat oil in a large pot over medium heat.
   • Add chopped onion, cook for 3–4 minutes until softened.
   • Stir in garlic and jalapeño, cook 1–2 minutes until fragrant.
2. Add vegetables
   • Add tomatoes and carrots.
   • Cook for about 5–7 minutes, stirring occasionally, until tomatoes start breaking down.
3. Season
   • Add cumin and chili powder (if using), plus salt and pepper.
   • Stir well to coat everything evenly.
4. Add broth and chicken
   • Pour in 6 cups of chicken broth.
   • Add the raw chicken directly into the pot.
   • Bring to a boil, then reduce to a simmer.
5. Simmer
   • Let simmer for 20–25 minutes, until chicken is fully cooked and tender.
6. Shred the chicken
   • Remove chicken from the pot.
   • Shred using two forks.
   • Return shredded chicken back into the soup.
7. Add corn and finish
   • Stir in corn kernels.
   • Simmer for another 5–7 minutes.
8. Final touch
   • Turn off heat.
   • Add lime juice and cilantro.
   • Taste and adjust salt if needed.

Serve

• Ladle into bowls
• Top with tortilla strips

Tomato Soup

Serves 6

Ingredients

• Ready to Prep Tomato Soup – full container
• Kroger® Vegetable or chicken broth – 4 to 5 cups
• Butter or olive oil – 3 tbsp
• Heavy cream (optional) – ½ to 1 cup
• Sugar – 1–2 tsp (to balance acidity)
• Salt & black pepper – to taste

Instructions

1. Sauté aromatics
   • Heat butter or oil in a large pot over medium heat.
   • Add onion and cook 5–6 minutes until soft.
   • Add garlic, cook 1–2 minutes until fragrant.
2. Build tomato base
   • Add Roma tomatoes (and tomato paste if using).
   • Cook for 8–10 minutes, stirring occasionally, until tomatoes break down and release juices.
3. Simmer
   • Add 4–5 cups broth.
   • Bring to a boil, then reduce heat and simmer 20–25 minutes.
4. Blend
   • Blend the soup until smooth using an immersion blender (or standard blender in batches).
5. Finish
   • Return to low heat.
   • Stir in cream (if using).
   • Season with salt & pepper and sugar (start with 1 tsp and adjust).
6. Fresh herbs
   • Turn off heat and stir in parsley.

Serve

• Serve hot with toasted bread or grilled cheese
• A drizzle of cream or olive oil