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A velvety American soup with tender broccoli, sweet onion, and sharp cheddar folded into a lightly thickened milk base. A small amount of mustard and smoked paprika gives the familiar classic extra depth without overpowering the vegetables.
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Sweating the aromatics before simmering builds a sweet base, while a restrained flour roux gives the soup body without making it heavy. Sharp cheddar, mustard, and paprika balance the broccoli's earthy flavor.
Refrigerate cooled soup in an airtight container for up to 4 days. For longer storage, freeze before adding the cheddar and cream, then add them while reheating for the best texture.
Reheat gently in a saucepan over medium-low heat, stirring frequently, until steaming hot; do not boil. Add a splash of milk if the soup has thickened.
A hearty Canadian soup inspired by the Three Sisters—corn, beans, and squash—with sweet corn, creamy squash, tender beans, and a savory herb-scented broth.
A hearty Canadian-style lentil soup with sweet carrots, aromatic vegetables, thyme, and a bright finish of lemon. Simmered until tender, it is nourishing, economical, and deeply comforting.
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A gently simmered Canadian summer vegetable soup featuring new potatoes, green beans, carrots, peas, and sweet corn in a lightly creamy broth. The vegetables remain distinct and tender rather than melting into a purée.
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A classic New England chowder with tender potatoes, smoky bacon, sweet onion, and briny clams in a creamy, delicately thickened broth. It is rich without being heavy and ready in about 45 minutes.