Prep: 10 min Cook: 25 min

INGREDIENTS

For the soup

• 1 large onion (1 ½ cups chopped)
• 3 cloves garlic
• 1 15-ounce can artichokes
• 3 tablespoons butter
• 3 bay leaves
• 2 23-ounce jars Muir Glen diced fire-roasted tomatoes or 2 28-ounce cans diced tomatoes
• 1 cup water
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• ¼ cup grated Parmesan cheese
• ½ teaspoon kosher salt
• Pecorino Romano cheese (for garnish)

For the garlic croutons

• 2 cups bread, cut into cubes
• 1 tablespoon olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon garlic powder

INSTRUCTIONS

1. Chop the onion and mince the garlic. Drain and roughly chop the artichokes.
2. In a large soup pot, heat the butter. Sauté the onions, garlic, and bay leaves until the onions are translucent, 5 to 6 minutes.
3. To the pot, add the artichokes, canned tomatoes,water, oregano, basil, Parmesan cheese, and kosher salt. Simmer for 15 minutes.
4. Remove the bay leaves. Using an immersion blender (or transfer to a standard blender), blend the soup to a smooth consistency. Taste and add additional kosher salt if necessary. Garnish with croutons and shaved Pecorino Romano cheese and serve. (Tip: The soup becomes thicker after refrigeration, so if reheating you may need to stir in a bit of water or milk to achieve the correct consistency.)
5. To make the garlic croutons: Preheat the oven to 300°F. Cut the bread into small cubes and place in a small bowl. Mix with the olive oil, kosher salt and garlic powder. Line a baking sheet with parchment paper and top with the bread cubes. Bake until golden, about 15 minutes, then let cool for a few minutes before serving. (Croutons can be made in advance and stored in a sealed container until ready to use.)

Prep: 20 min Cook: 40 min Total: 1 hr Servings: 4-6

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 medium shallot, diced
• 1 jalapeño, seeded and diced
• 1 poblano pepper, diced
• 1 red bell pepper, diced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups low sodium veggie or chicken broth
• 1 12 ounce beer
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon fresh thyme leaves, plus more for serving
• 2 1/2 cups shredded sharp cheddar cheese, plus more for serving
• 1 1/2 cups shredded smoked gouda cheese
• kosher salt and black pepper

CHILI SPICED CHEX PARTY MIX

• 4 tablespoons salted butter, melted
• 1 1/2 teaspoons chili powder
• 1 teaspoon chipotle chili powder
• 2 cups mixed Rice and Corn Chex
• kosher salt

INSTRUCTIONS

1. Heat the olive oil and butter in a large pot over medium heat.
2. When the oil shimmers, add the shallot, jalapeño, poblano pepper, and bell pepper, and cook 5 minutes, until fragrant.
3. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth.
4. Add the broth, beer, paprika, thyme, and a large pinch each of salt and pepper.
5. Bring to a simmer, reduce the heat to medium and cook, uncovered, until thickened slightly, about 10 minutes.
6. Stir in the cheese until melted and creamy.
7. Taste and adjust seasonings as desired. 
8. To make the Chex Party Mix.
9. Preheat the oven to 300 degrees. 
10. On a rimmed baking sheet lined with parchment paper, combine the Chex, butter, chili powder, chipotle chili powder, and a pinch of salt.
11. Transfer to the oven and bake 20 minutes, toss and bake another 20 minutes, or until the Chex is toasted.
12. To serve, ladle the soup into bowls and top with the chili spiced Chex Party Mix and fresh thyme. Enjoy

INGREDIENTS

• 1 tablespoon avocado oil or olive oil
• 6 cloves of garlic, minced
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
• 6 cups low sodium chicken broth
• 1 pound boneless skinless chicken breast
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup pearl or Israeli couscous
• 2/3 cup frozen peas

INSTRUCTIONS

1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
3. Bring soup to a boil, then stir in couscous. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom. Reduce heat to medium low and simmer uncovered for 20-30 minutes or until chicken is fully cooked.
4. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas. Taste and adjust seasonings if necessary.

NOTES

To make vegetarian or vegan: Use vegetarian broth and sub 1 can of chickpeas for chicken.

To make the soup gluten free: You could use a gluten free couscous if you can find it, or try quinoa! The cook time will remain the same.