Fresh Cut Soup Starters

Comfort food made easy!

Cool days call for warm food. Combine our Fresh Cut Soup Starters with one of the base recipes below, and you'll have a delicious soup, stew or pot roast in no time!

 

 

Kitchen Hack: Drizzle Beef Stew or Pot Roast Starter with olive oil and bake on sheet pan for easy, no-prep roasted vegetables.

Broccoli Cheddar Soup
Add 2 tablespoons butter or olive oil, 1 cup chicken or vegetable stock, and 12 ounces evaporated milk
In a large soup pot, melt butter over medium heat and sauté vegetables for 3 minutes. Add stock and evaporated milk; simmer for 15 minutes. Stir in Cheddar cheese; Season with salt and pepper.
Beef Stew
Add ¼ cup olive oil, 1-1½ pounds beef stew meat, and 4 cups beef stock
In a large soup pot, heat olive oil over medium heat. Brown stew meat and add vegetables. Simmer for 1or until vegetables are tender. Season with salt and pepper.
Butternut Squash Soup
Add 2 tablespoons butter or olive oil, 1 cup heavy cream, and 1 cups chicken or vegetable stock
In a large pot, melt butter over medium heat and sauté vegetables for 3 minutes. Add ½ & ½ and stock and simmer for 15 minutes or till vegetables are tender. Keep chunky for a hearty soup of puree for a smooth creamy soup. Season with salt and pepper.
Pot Roast
Add ¼ cup olive oil, 2-3 pounds beef roast (chuck, bottom, rump), and 4 cups beef stock
Heat olive oil in an oven proof pot with tight fitting lid. Brown roast on all sides. Add vegetables and stock to pot and place lid on pot. Bake roast at 325F for 3-4 hours or till tender. Season with salt and pepper.
Vegetable Soup
Add 2 tablespoons olive oil and 2½ cups vegetable stock
In a large soup pot, melt butter over medium heat and sauté vegetables for 3 minutes. Add stock and simmer for 30 minutes or till carrots are tender. Season with salt and pepper.