I’ve been talking about what I call “soup weather” here on the blog – have you noticed? This time of the year is when I really adore a bowl of hot soup! There’s something so comforting and happy about soup, don’t you think?
So when Lainie from Boulder Foods informed me that January was National Soup Month, it all made sense! Now, I had not previously heard of Boulder Foods until Laine contacted me, but she shared all about their certified organic, gluten-free and Non-GMO soup’s tasty line-up:
- Butternut Squash with Sage
- Roasted Tomato Basil
- Red Lentil Dahl
- Garden Minestrone
- Cuban Black Bean
- Green Chile Corn Chowder
- Potato Leek
- Golden Quinoa and Kale
- Chicken Quinoa & Kale
- Chicken Vegetable Chili
Are you hungry yet?!
Now, I must admit, I was a bit hesitant with these soups at first. I mean, really, how GOOD could soups found in the refrigerated deli section actually BE?
Well, Boulder has proved my hesitancy completely unnecessary!
Boulder Organic Foods was founded in 2006 by Kate Brown, who had a vision to craft “oh my gosh!” good food using garden-fresh ingredients. Boulder Organic soups are made in small batches and are certified organic, certified gluten-free and non-GMO verified. They are sold in the deli refrigerated section at grocers nationwide – please check the locator for a retailer near you!
I went by my local Fresh Market to see what Boulder soups they had to offer, and came home with a Roasted Tomato Basil and a Garden Minestrone – YUMMY! I decided to pair them up with a couple slices of cornbread.
The really amazing thing about these soups is their freshness! When you remove the seal from one of these containers and look inside, not only can you immediately SMELL the soup (like it’s just been cooled from the pot!), but you can literally see just how fresh it is!
Check out the Roasted Tomato Basil!
You can’t beat that!
And the Garden Minestrone?
I love how you can literally see the herbs and spices!
And the taste is phenomenal. Folks, I’m telling you, it’s like it’s just been made fresh right there in your kitchen. I’m not sure I could ever go back to a canned soup again!
Oh, and guess what?! You can do more with these soups than simply eating them as soup! They’re perfect for your SuperBowl activities, too! Check this out:
Or how about a yummy recipe for Chicken Vegetable Chili Nachos?
- 1 tub Boulder Organic! Chicken Vegetable Chili
- ½ cup sour cream
- 1 bag tortilla chips
- 1 cup of your favorite salsa
- 1 avocado, diced
- 1 jar pickled jalapenos, drained (if you like the spice!)
- 1-2 cups finely shredded Mexican blend cheese
- ½ cup fresh cilantro
- Preheat broiler, place top rack about 6 inches from top.
- Line baking sheet with aluminum foil. Spread tortilla chips over baking sheet.
- Heat Chicken Vegetable Chili in saucepan until slightly reduced and thickened. Pour chili over the top of tortilla chips. Add cheese to the top of chili (as much as you like!).
- Place baking sheet on top rack and broil 3-5 minutes, or until cheese is melted.
- Top nachos with salsa, sour cream, avocado, jalapenos, and cilantro as desired.
Those look AMAZING!
SO, because I enjoyed my soup from Boulder Organic Foods SO much, I wanted to make sure I shared the love with all of you! How about it?!
Good luck, everyone!
Due to the amount of comments from all of my wonderful readers, it is not always possible for me to respond to each one. However, I absolutely do read them all, and if you’d like to address something specific, or have a question for me, please don’t hesitate to email me at Kristen@theroadtodomestication.com. I will respond to your email as soon as possible! Thank you for visiting the blog!