Though this dish started off to be a “snack” it had the heartiness of a meal and made a great lunch. It was a winter wonderland outside and this was the perfect antidote for the bone chilling cold. Also, it is a very simple recipe with ingredients most people have in the pantry.
Greg started off by heating up the canned soup (cheating, I know!). He used Cambell’s Cheddar Cheese Soup and made it according to the directions on the can. He added a can of drained tuna and let it simmer away while the pasta cooked.
He then added the cooked pasta and served it up. He topped the soup with Old Bay seasoning for some additional flavor and color. It looked so good in the bowls, particularly in the contrasting color of the red bowl.
The soup had a nice velvety texture (velveta-esque, if you will) and the tuna played a minor role and really just gave the soup some texture. I recommend a non-linear pasta like rotini, penne, or shells, versus a spaghetti or linguine noodle. Easier to eat up with a spoon!
Though this recipe is really just a gathering of ingredients and we didn’t actually make anything, I would still give it a try. This is comfort food for sure and great for a cold day (or night!) and if you don’t tell anyone you started off with canned soup, they’d never know.
Recipe for Cheddar Tuna Noodle Soup
Ok. I know this title is a little much, but I assure you they won’t all be this awesome. Just kidding… I just couldn’t resist. This Saturday was pretty great though. We woke up after a good night’s sleep, which is always much needed after the work week. We spent much of the day hanging out and got in an episode of Big Love before football came on. It’s freezing outside so I decided to make broccoli cheddar soup for dinner, using this recipe from CDKitchen.com, which attempts to mimic Panera’s version.
This recipe came out great! The last time I made it, I tried the whole pureeing thing. I really didn’t like the consistency of it, as the tiny bits of broccoli gave it an odd texture. This time around, I cut up the broccoli into really tiny pieces and did not puree it. This left the soup velvety and thick. I think it was very similar to Panera’s version and it was delicious! Next time, if I add chicken again, I will probably make the broth a little thinner by adding another cup of chicken stock and another cup of half and half so it will be more soupy. With the chicken and all the veggies it was pretty thick, but still really good and overall, pretty easy!
Check out my new food scale!
I cup of my best attempt at "julienned" carrots and 1/2 pound of broccoli in itsy bitsy pieces
I forgot to take a picture of it once it was served, but here it is in the pot almost finished
Recipe for Broccoli Cheddar Soup (with Chicken)