#cozynightdinner

The richness of cheddar and Parmesan cheeses is mixed with the classic tastes of tomatoes, basil, and oregano to make this dish. Great for cozy nights or important events.

Ingredients: 1 can 28 oz crushed tomatoes. 1 cup chicken broth. 1 cup heavy cream. 1 cup shredded cheddar cheese. 1/2 cup grated Parmesan cheese. 1/4 cup unsalted butter. 1/4 cup all-purpose flour. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Croutons for garnish. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 375F 190C. In a large pot, melt butter over medium heat. Add chopped onion and garlic, saut until softened. Stir in flour and cook for 1-2 minutes until lightly golden. Slowly whisk in chicken broth, crushed tomatoes, dried basil, and dried oregano. Simmer for 10-15 minutes, stirring occasionally. Add heavy cream, cheddar cheese, and Parmesan cheese. Stir until the cheese is melted and the soup is creamy. Season with salt and pepper to taste. Transfer the soup to a baking dish. Top with additional cheddar cheese. Bake for 20-25 minutes or until bubbly and golden on top. Garnish with croutons and fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

A creamy soup with the mild sweetness of kohlrabi and the heartiness of potatoes that is great for a cold night.

Ingredients: 2 kohlrabi bulbs, peeled and diced. 2 potatoes, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 2 tablespoons butter. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Melt the butter in a pot over medium-low heat. Put in the minced garlic and chopped onion. Cook until the onions are soft. Dice the kohlrabi and potatoes and mix them in well. Add the vegetable broth and bring it to a boil. Turn down the heat, cover, and let it simmer for about 20 minutes, or until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and season with pepper and salt. Keep cooking for five more minutes. Add fresh chives on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This creamy keto cauliflower soup is a comforting and satisfying dish that's perfect for a cozy weeknight dinner. It's rich in flavor and velvety smooth, making it a favorite among low-carb and keto enthusiasts.

Ingredients: 1 medium head cauliflower, chopped. 4 cups chicken broth. 1/2 cup heavy cream. 4 cloves garlic, minced. 1/2 onion, chopped. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add onion and garlic that have been minced. Saut for about two to three minutes, until the food smells good and turns clear. Pour chicken broth into the pot and add the chopped cauliflower. Bring up the temperature. Turn down the heat and let the cauliflower simmer for about 15 to 20 minutes, until it is soft. Blend the soup until it's smooth with an immersion blender. Add the heavy cream and season with pepper and salt to taste. Simmer for five more minutes, stirring every now and then. Serve hot with fresh parsley on top.

Prep Time: 10 minutes

Cook Time: 25 minutes