Comfort Classics: Broccoli Cheddar Soup

Broccoli Cheddar Soup

There’s nothing like a warm bowl of broccoli cheddar soup to indulge in. It goes great when eaten with bread and even better paired with nothing other than a homemade bread bowl. I first had this delicious dish at Panera Bread and learned how to make it soon after, because nothing beats fresh ingredients. I’ve also tried it at McAllister’s, yet theirs lacked the rich creaminess I had gotten used to and reminded me how much I loved this original and home cooked recipe. In restaurants, we are always limited to one bowl and if we crave another, then we would have to buy it again. If only soup was served like drinks, with free refills. On the other hand, at home, you can gladly pour yourself another bowl of this creamy deliciousness with nothing stopping you. You are limitless.

Homemade bread bowls compliment this soup like a peanut butter and jelly sandwich. For a quick and easy recipe that is hard to resist, check out my previous post on how to make the perfect bread bowl!

Broccoli Cheddar Soup

Ingredients

  • 6 tablespoons unsalted butter
  • 1 medium onion, diced
  • ¼ cup all-purpose flour
  • 2 cups heavy cream or half-and-half
  • 3 cups chicken broth
  • 2 bay leaves
  • ¼ teaspoon powdered nutmeg
  • 4 cups broccoli, chopped
  • 1 large carrot, diced
  • 8 ounces (about 2 ½ cups) sharp cheddar cheese
  • Optional: French bread, baguette, bread bowls

Directions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onions and cook until softer for about 5 minutes.
  3. Add in the flour and stir frequently for about 3 minutes using a wooden spoon or a whisk. It will start to thicken and look clumpy as the butter absorbs the flour.
  4. Gradually add the heavy cream, whisking constantly, until smooth before each addition.
  5. Stir in the chicken broth, bay leaves, and nutmeg. Season to taste with salt and pepper.
  6. Bring to a boil and then reduce to low heat so that it can simmer for about 20 minutes. You will notice it start to thicken.
  7. Add in the chopped broccoli and carrots. Simmer for another 20-30 minutes, or until the veggies are tender. Discard the bay leaves.
  8. Remove from heat and use an immersion blender or standing blender to puree the soup to your liking.
  9. Add in the shredded cheese and mix until melted and incorporated.

Tips:

*For quicker results you can use frozen broccoli and carrots. I always recommend fresh ingredients if the time permits for maximum flavor potential

*If desired, a healthier version can be made by subbing the heavy cream for low fat/fat free milk.

*Doubling this recipe ensures leftovers for the next day, so definitely something to ponder over

*Test taste the soup throughout the process and add more spices and seasoning if you see fitted

Broccoli Cheddar Soup

Pileup of Ingredients

Broccoli Cheddar Soup

Along the Way

Broccoli Cheddar Soup

Enjoy!

 

 

It’s Only The Beginning…

Usually you hear of people doing a bucket list, which consists of a myriad of items ranging from places to visit or dare-devil adventures to take. Me and my friend are big foodies so we gave a twist to it. When she gave the idea to have the “Ultimate Food Bucket List”, we just loved it and couldn’t stop adding foods to it! Hahaha it was just perfect & we both couldn’t wait to get started. We started off with a Pina Colada smoothie & Cheesy Chicken Enchiladas, which turned out quite successful due to the teamwork from everyone that helped. We didn’t have time to make the Strawberry Mojitos, but we will get to those later!! Keep posted as we blend, bake, slice, sauté, and cook our way through the Ultimate Food Bucket List :)

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Pina Colada Smoothie

Printable Version

Ingredients

  • 3 cups chopped pineapple
  • 1 cup coconut milk
  • 1 banana
  • 2 1/2 tablespoons honey
  • 5 ice cubes

Directions

Blend together and enjoy your fruitful smoothie!

*If I could change anything about this, I would have added only 1/2 a banana, a couple more ice cubes, and more coconut milk! 

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Cheesy Chicken Enchiladas

Printable Version

Enchilada Sauce

Ingredients

  • 8 oz chicken broth
  • 16 oz can diced/fire roasted tomatoes (your choice)
  • 1 onion, diced
  • 3 cloves garlic
  • 1 tbs cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt

Directions

Combine all ingredients in a medium pot and heat over medium heat on the stove for about 30 minutes to an hour. (For a more flavorful sauce- can also be done in a slow cooker for 6-8 hours on low heat or 3-4 hours on high)

Cheesy Chicken Enchiladas

Ingredients

  • 10 tortillas
  • 2 cups shredded cooked chicken
  • 2 cups shredded sharp cheddar cheese
  • 2 1/2 cups Enchilada Sauce
  • 4 oz cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder

Directions

  1. Combine the cream cheese, sour cream, 1 cup of shredded cheese, and 1/2 cup of the enchilada sauce in a medium bowl 
  2. In another bowl, mix the shredded chicken, cumin, and garlic powder
  3. Combine the enchilada sauce mixture with the chicken mixture
  4. Pour 1 cup of the enchilada sauce at the bottom of a glass baking dish
  5. Divide the enchilada/chicken mix among the 10 tortillas
  6. Roll them up and place them seam down in the dish to keep them from opening
  7. Pour the remaining 1 cup of enchilada sauce over the tortillas
  8. Finish it off with another cup of the shredded cheese
  9. Bake for about 30 minutes at 350 F