Roasted Cauliflower & Garlic Soup

Roasted Cauliflower Soup

Hello friends! Can believe August is over? This summer has been super-busy. I must admit to looking forward to the cooler months when things will slow down a bit and we can breathe.

Throughout the summer, the thought of heating up our small house by turning on the oven doesn’t excite me one bit. But as the weather begins to whisper of fall, my interest in cooking is rekindled.

Roasted Cauliflower Soup

My favorite fall/winter supper is soup. Once you know the basic steps for most soups, it’s so easy to customize and create to your preferences. And there’s just something cozy about a bowl of steaming soup.

Roasted Cauliflower Soup

But on to the soup at hand.

Cauliflower has never been my favorite veggie. On a scale of 1 to beets, it’s about an eight. Then one day, my grandma taught us how to make steamed cauliflower with buttered breadcrumbs. I softened. A little. Then I saw Katie’s recipe for Roasted Garlic & Cauliflower Soup. I caved.
Roasted Cauliflower Soup

I’m so glad I did. Once roasted, the cauliflower develops a lovely flavor. The hints of celery, thyme and roasted garlic are amazing. You should definitely try this soup, even if you are a cauliflower hater. It just might change your mind!

Roasted Cauliflower Soup



Sausage & Potato Soup, Old + New

Tasty Kitchen Blog Sausage Potato Soup

Over two years ago, I first developed this recipe for sausage & potato soup because of some freezer-burnt broccoli. It’s still very much a staple at our house – the perfect supper when you can’t think of anything else to make.


Here’s the original photo (bearing my watermark, ha!), taken in February of 2010. Which photo do you prefer?

All of this to say, go check out my guest post over on the Tasty Kitchen Blog!

Creamy Tomato Soup with Dumplings

Creamy Tomato Soup with Dumplings

It’s that time of year again: time to pull your warm clothes out of storage; time to cozy up in a fuzzy blanket with a good book and a cup of tea; time to look longingly at your skis; time to warm your chilly fingers by cradling a steaming bowl of soup in your hands.


This soup is absolutely amazing. It’s so flavorful, yet so simple. The blend of herbs is perfect, and the dumplings add a little something special.


This is one of Reuben’s favorite soups. I was introduced to it while we were getting to know each other. One evening his family invited me over for supper, and they served this scrumptious soup. Reuben requested that I make it for him, and his family very obligingly gave me the recipe. Here it is for you to enjoy!

Creamy Tomato Soup with Dumplings

Printable page | Serves 3-4

For the soup:

  • 2 tablespoons butter
  • 2 tablespoons chopped onion
  • 3 tablespoons flour
  • 2 teaspoons sugar (I use demerara or maple syrup)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • dash each- garlic, basil, oregano, thyme.
  • 2 cups tomato juice or diced canned tomatoes (I use a cup of each)
  • 2 cups cold milk

1) Sauté onions in butter. Blend in the flour, sugar, salt, pepper & other seasonings.

2) Remove from the heat and gradually stir in the tomato juice. Return to heat & bring to a boil stirring constantly. Boil 1 minute. Stir hot tomato mixture gradually into the milk. Return to saucepan & heat to almost boiling.

For Doodles:

  • 2 eggs, beaten
  • 1 teaspoon salt
  • 2 tablespoons water
  • flour as needed (I used a bit over 3/4 cup)

Mix the ingredients together to make a very thick batter. Drop the the batter by teaspoonfuls into the almost boiling soup, coating the spoon with hot soup each time so the batter doesn’t stick to the spoon. Turn off the heat & cover until serving time.


What’s for Lunch #1: Chicken and Black Bean Chili

What's For Lunch #1

I thought it might be fun to start a series on Cooking for Seven where I share a photo of my lunch on the same day each week. I’m not promising that I’ll be able to hit EVERY Tuesday. But I’ll sure try!

Here’s my lunch #1: Chicken, corn, and black been chili with cheddar cheese, sour cream, and tortilla chips.

What did you have for lunch today? Describe it in the comments or share a photo!

Creamy Sweet Onion Soup

And now, for the first of the recipes from our Girl’s Party: Creamy Onion Soup.

As I browsed Tastespotting for soup, I stumbled upon this recipe. The picture looked so appetizing. I was very much tempted to make this recipe from Dutch Girl Cooking, but my sister and I were sold on the first recipe. Perhaps another time I shall make the second.

The number of onions in this recipe kinda scared me. In the end I just couldn’t bring myself to put in eight large sweet onions. I can only guess that the recipe meant eight small-medium onions.

The original recipe was not a pureed soup. For my purpose, I wanted something creamy and smooth. It was very easy to puree with a stick blender.

When we served the leftover soup to Dad, he thought it was excellent. This recipe must be good.


:: Creamy Sweet Onion Soup ::


8 or 9 small-medium or 4 large sweet onions

1 quart chicken stock

1 stick (1/2 cup) butter

3 tablespoons olive oil

1/2 gallon (8 cups) whole milk

1/2 cup all purpose flour

1 cups white cooking wine (optional)

1 heaping tablespoon Dijon mustard

1/2 teaspoon cayenne pepper

kosher salt and black pepper

3 cups shredded Swiss cheese


Melt the butter and olive oil in a heavy bottomed pot over medium high heat.  Peel the onions, halve them, and slice thinly. Add to the melted butter and olive oil. Don’t worry about the amount of onions. Season well with salt and pepper. Cook, stirring occasionally, for about 20-25 minutes, or until the onions begin to brown.

Add the flour and stir to cook, about three minutes. Add the wine, if using, cook, stirring, for another 3-4 minutes.

Meanwhile, in a separate pot, heat the milk until hot. Add the stock to onions. Pout in the milk. Stir well.

Increase the heat to medium high and continue to stir. Grate the cheese. When the soup is starting to bubble and thicken, reduce the heat to medium low. If desired, puree the soup with a stick blender.

Add the grated cheese a handful at a time, stirring well, until the cheese is melted and the soup is creamy. Taste the soup. Add salt and pepper to taste. Add the Dijon and the cayenne. Taste again and make any necessary adjustments. Serve hot with croutons.

Serves 8-10

A Party

Last Friday us girls hosted a party for a few friends. It was so much fun to quickly throw a menu together. Join me for a look at our splendid little party.



:: The Menu ::



Piped Deviled Eggs

Cheese and Crackers


Creamy Onion Soup with Croutons


Chicken Salad Sandwiches on Toasted Bread


Fruit Salad


Vanilla Rice Pudding with Whipped Cream

Poppy Seed Cake with Orange Cream



Creamy Onion Soup, made by yours truly. 🙂

Janna made these delicious Chicken Salad Sandwiches, served on buttered, toasted bread.

Sister Amanda prepared these cute little deviled eggs. They were seasoned just right.

We decided to serve the fruit salad in tea cups. They looked so elegant.

We played a delightful little game. It is a Scandinavian tradition to place one almond in the rice pudding. Whoever finds the almond is promised to be the next to marry.

Breanna found the almond.

Amanda also made poppy seed cake. We served it with orange cream.


Are you hungry yet? I promise to give you at least a few of these recipes. For now, I must away and roll out tortillas for supper. How prosaic. 😉

Would you like to see more photos of our party? Stop by my photo blog.