Fresh Broccoli and Cheddar Soup

Broccoli and cheese soup has long been a staple in my kitchen, but my recipe has evolved. Learn more at TwiceasTasty.com.
Broccoli and cheese soup has long been a staple on my fall and winter menu, but my recipe has evolved over the years. The first version I learned from my mom; besides fresh broccoli and sharp Cheddar cheese, it was simply seasoned with a bit of oregano. Once I began making it in my own kitchen, I jazzed it up (as Mom would say) with extra-sharp Cheddar and a little mustard and lemon juice, and when I began to successfully grow broccoli in my own garden, I created a freezer-based version of the jazzed-up recipe. Once I fell for grilled broccoli, I began grilling instead of steam-blanching it for even more flavor in the soup pot.

My latest rendition of a broccoli and cheese soup, which I share this week in my Twice as Tasty column for the Flathead Beacon, returns to fresh, lightly sautéed vegetables for just a touch of the roasted flavor. This is the way I make the soup with the last of the season’s broccoli, and it’s my preferred recipe for fresh store-bought broccoli. I’ve made one more ingredient addition, potato, for a thicker, chowder-like texture.
Learn to make Fresh Broccoli and Cheddar Soup

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Roasted and Curried Squash Soup

There are so many directions you can take squash soup, and every spin you put on it changes the flavor. Learn more at TwiceasTasty.com.
If you’ve yet to fall for squash soup, now’s your chance. There are so many directions you can take this soup: different varieties (including pumpkin), various spices and herbs, chunky or smooth. As I explain this week in my Twice as Tasty column for the Flathead Beacon, every spin you put on it changes the flavor.

I find squash soup most flavorful if you roast the vegetables, add spices and finishing touches at the cooking stage that maximizes their flavor, and puree the soup to remove any potential stringiness and ensure balance in each spoonful.
Learn to make Roasted and Curried Squash Soup

30-Minute Tomato Soup

Make creamy tomato soup from scratch in just 30 minutes with what’s at hand. Learn more at TwiceasTasty.com.
In this week’s Twice as Tasty column for the Flathead Beacon, I share one of my favorite soup recipes. Even my sister, who grew up unimpressed by many tomato dishes, has gotten hooked on this soup. It’s quick, easy, and uses the homegrown produce that’s been stashed away for the winter. In the column, I share my storage methods for its main ingredients, hoping to entice you to plan ahead next growing season. I also tell you how to make it right now with whatever tomatoes and onions are in your kitchen.
Learn to make 30-Minute Tomato Soup