Gluten Free Cheese Broccoli Soup

by Jamie Persson

Jamie brought this delicious soup to the Souper Saturday we recently had.

1 cube butter
2 T chicken bouillon (I like "Better Than Bouillon")
5 T cornstarch
1 can chicken broth (I usually just us do a cup of water with more Better then Bouillon)
4 cups milk
1 cup cream
1 t garlic powder
1 t onion powder
16 oz Velveeta cheese
4 cups broccoli, steamed and broken up into small pieces
Salt and pepper to taste

Met butter in large saucepan.  Add broth, milk, cream, and Velveeta, and chicken bouillon.  Stir constantly until Velveeta is melted (be careful not to scorch!)  Stir cornstarch into a small amount of milk or cream until dissolved.  Stir into soup and continue heating until soup thickens.  Add garlic powder, onion powder, salt, pepper, and broccoli.

Tomato Basil Soup

by Michelle Wagstaff

Michelle brought this soup at our Souper Saturday.  It's a delicious soup perfect for the fall!

64 oz tomato juice
2-15 oz cans Italian style diced tomatoes
25-30 fresh basil leaves
2 cubes butter
2 cups heavy cream

Blend canned tomatoes in blender with basil leaves until well blended, combine with tomato juice in stock pan and bring to a boil then simmer, covered for 15 minutes.  Add the butter and let it melt then slowly stir in the cream.  Heat back up, but don't let it boil.  I usually use my bottled tomatoes instead of tomato juice which are slightly chunky so you may want to reduce the tomato juice and add another can of diced tomatoes.  Enjoy!