Place a 3.5-5.5 quart coated Dutch oven or cast iron pot (uncovered) in the oven and allow it to preheat for 30 minutes. Bake. Set aside a sheet of parchment paper that will fit in the Dutch oven.

Stir purée back into remaining soup in Dutch oven; place over medium heat. Add cheese, 1/2 cup at a time, whisking constantly, until melted and creamy, about 2 minutes. Garnish with pepper and ...

Heat the olive oil in a medium (3- to 4-quart) stockpot or Dutch oven over medium low heat. 4. Add the broccoli stems and onion and cook, stirring occasionally, for about 5 minutes until the ...

In a large soup pot or Dutch oven, melt butter and add chopped veggies. Saute on low until soft, about 5 minutes. Add flour and pepper to the pot and stir until smooth.

This soup is broth-y but full of soft, velvety onions, and rich in umami. Plus a slab of cheesy bread never hurt anyone. (Though they seem like small additions, I must insist on the herbs—they ...

For the soup: Preheat the oven to broil on low. On a baking sheet, toss together the tomatoes, onion, jalapeños, garlic, olive oil, salt and black pepper. Broil for 30 minutes, tossing every 10 ...

The Best Dutch Ovens, Meticulously Tested by Our Trusted Staff. The mighty Dutch oven the ultimate one-pot-wonder for all your braises, soups, and stews, but not all are created equal ...

Note: Cream of chicken and mushroom soup is a combination of the two ingredients. If not available, use 1 can cream of chicken and 1 can cream of mushroom. Braise chicken breast in covered skillet ...