2 creamy crowd-pleasing soups for dinner

When the weather gets cold, it's time to stock your pantry with ingredients for a hearty soup. What to make? These outstanding recipes are the perfect meal-in-a-bowl ideas to satisfy any hungry family.

[Photo Credit: iStock.com/LauriPatterson]

If you can find fresh crabmeat, that alone will make this soup taste outstanding. Otherwise, use refrigerated lump crabmeat for the best quality. Either way, the curry powder and crab boil seasoning lend so much flavour to this soup, you don't need to add much else.

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 6

Ingredients

• 125 g (1/2 c.) unsalted butter or margarine
• 65 g (1/2 c.) all-purpose flour
• 15 to 30 g (1 to 2 tbsp.) crab boil seasoning, such as Old Bay
• 5 g (1 tsp.) salt
• 2 g (1/2 tsp.) curry powder
• 1 L (4 c.) milk
• 425 to 450 g (1 lb.) cooked crabmeat or 3 cans (175 g/6 oz. each) crabmeat, drained
• 30 g (2 tbsp.) minced fresh parsley

Preparation instructions

1. Melt the butter or margarine in a large pot. Stir in the flour, seasoning, salt and curry powder. Cook until thickened and bubbly, about two minutes.
2. Gradually add the milk. Cook and stir until the mixture is hot (do not boil), about two more minutes.
3. Pick over the crab to remove any ­cartilage, if necessary. Add the crab and parsley to the soup and stir just until the crab is heated. If desired, thin the soup with additional milk.

One more notch!
To add even more flavour, sauté two large chopped shallots in the butter until soft, about two minutes, before stirring in the flour.

If you love cheese but are watching calories, don't despair. Here's a comforting soup recipe with all the creamy richness of real cheddar cheese and plenty of health-boosting broccoli. Evaporated milk adds body to the soup without adding extra fat.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 6

Ingredients

• 425 to 450 g (1 lb.) broccoli
• 15 ml (1 tbsp.) olive oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 30 g (2 tbsp.) all-purpose flour
• 1 can (400 g) reduced-sodium chicken broth
• 1 can (350 g) evaporated fat-free milk
• 350 g (1 1/2 c.) shredded reduced-fat cheddar cheese
• 2 g (1/2 tsp.) freshly ground black pepper
• 1 g (1/4 tsp.) nutmeg
• Salt

Preparation instructions

1. Trim and peel the broccoli stems. Cut off 12 small florets. Coarsely chop enough remaining broccoli to equal 500 grams (2 c.). Blanch the chopped broccoli and florets in boiling water just until bright green, about two minutes. Drain and set aside.
2. Heat the oil in a medium saucepan over medium heat. Sauté the onion and celery until soft, about five minutes.
3. Whisk in the flour and cook one minute. Add the broth and evaporated milk. Cook, stirring constantly, until the mixture simmers and thickens, about five minutes.
4. Add the chopped broccoli, cheese, pepper, nutmeg and salt, to taste. Stir until the cheese melts and the soup is heated through, about three minutes.
5. Serve 250 ml (1 c.) per person, topped with the broccoli florets.

Personalize it!
If you're not fond of broccoli, make the soup with asparagus instead, trimmed and coarsely chopped.

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