Creamy Delicious Broccoli Cheese Soup

Hey I’m Gaby and Today on CrispyBake’s Kitchen we’re making a creamy delicious broccoli cheese soup. So let’s get started.

Really the only work you have to do here is the prep. The soup itself comes together so quickly, much like our easy traditional Irish vegetable soup. It’s wild.

Ingredients

• ◯ one cup of chopped yellow onion
• ◯ two carrots
• ◯ one big beautiful head of broccoli
• ◯ four or so cloves of garlic
• ◯ three tablespoons of butter
• ◯ eight ounces or 227 grams of a nice cheddar cheese
• ◯ half a teaspoon of cracked black pepper
• ◯ three tablespoons of flour
• ◯ four cups of chicken broth
• ◯ two cups of half and half
• ◯ half a teaspoon of paprika
• ◯ one teaspoon of mustard powder
• ◯ one teaspoon of salt

Preparation Steps

First off we have a bit of prep.

1. Grab one yellow onion and give it a chop. About one cup you can add a little bit more if you’d like. Set that aside.
2. Peel and chop two carrots. Just a quick peel. Cutting them lengthwise. Then lengthwise again. And now let’s give them a nice chop. Carrots aside.
3. Grab one big beautiful head of broccoli. Cut this into bite-sized pieces. Chop the stalk finely and break off the little tiny trees from our florets. If you’re looking for other great meal prep, consider making easy homemade bread cubes for stuffing. While you want bite-sized pieces or pieces that’ll sit in the spoon nicely, don’t chop them up to the tiny points of the flour. Let the broccoli have some structure. Pop it into a bowl and set aside.
4. Grab four or so cloves of garlic, give them a smash to get the skin off and either pass them through a press or give them a nice mince and set aside.

All our prep is done so grab your large pot or Dutch oven and we’re going to get our onions and carrots started.

1. Heat your Dutch oven over medium heat.
2. Add three tablespoons of butter. Once your butter’s melted, add in one cup of chopped onion as well as our chopped carrots.
3. Get the seasoning started with half a teaspoon of salt and half a teaspoon of cracked black pepper.
4. Stir this occasionally for about five minutes over medium heat until it’s softened.

While my onions and carrots are softening, I’m going to shred my eight ounces or 227 grams of a nice cheddar cheese. This is a sharp cheese it gives you a lovely flavor and you could definitely use pre-graded cheese if you want it but it doesn’t melt as easily and when you buy pre-packaged cheese it’s coated in cellulose or like wood pulp which is fine to eat but it just doesn’t have that same silky flavor. Beautiful.

5. Back to the veggies. After five minutes, it’s time to add your four cloves of garlic. I’m just using a press.
6. Once the garlic is in, stir constantly for two minutes until the garlic is nice and fragrant.

7. Then it’s time to add three tablespoons of flour in. So the flour is our thickening agent it’ll make it so creamy and luscious. Okay fragrant and delicious, let’s add in our flour, sprinkle it in and give it a fairly hard stir and stir constantly for two minutes. This is cooking the flour which makes it food safe because flour could have bacteria in it and it also changes the flavor. That’s why you’re not supposed to eat cookie dough that in the eggs.
8. After two minutes of cooking the garlic, it’s time to gradually whisk in four cups of chicken broth. If you want you could use veggie broth instead but the chicken broth has a lovely flavor. When you add a liquid into the flour mixture that you’ve cooked it’s always going to give you a better silkier consistency with less chance of lumps. This smells so good already. For another comforting option, consider our authentic hearty lentil soup recipe. Haven’t even gotten to the broccoli cheese or half and half yet.
9. Once your broth is in, it’s time to add two cups of half and half again just whisk it in slowly. This is going to make it so creamy and if you don’t have half and half use cream and milk and you could just use cream though but that’s going to be very very rich. Half and half is the way to go.
10. I’m going to increase this to medium-high now, stirring occasionally until this comes to a simmer. My soups come to a simmer and it thickens slightly at this point. Don’t worry if it seems a bit watery. It’s not going to be like potato soup. That’s a different soup.
11. Now it’s time to add our broccoli in. Stir that in.
12. I’m going to sprinkle in half a teaspoon of paprika right now. One teaspoon of mustard powder and half a teaspoon of salt.
13. Give it a stir so everything’s nice and combined.
14. Now we’re going to cover this up and simmer on low for about 15 minutes or until the broccoli is tender. After that half and half went in you really do want to watch this and not bring it to a hard boil. It should only be a simmer and the same thing goes here. Do not forget to turn it all the way down to low because if it’s too hot the half and half could cause the mixture to break and that would mean that kind of curdles and separates. It’s not going to be silky. Low heat is the way to go.
15. So after 15 minutes not only has the broccoli softened but this is thickened up and it has like a nice silky characteristic to it. It’s not like this like so thick but it’s nicely thick. It’s time to stir in our cheese a handful at a time and here you’re going to see it really kind of thicken up and become more creamy. Sprinkle and stir, sprinkle and stir. If you shredded your cheese fresh it kind of clumps up together. That’s why they add the wood pulp when you have it in the package but it’s a small price to pay for it to be so delicious. Last handful of cheese and by the way you could add other cheeses you like. If you want it’s a Monterey Jack in here that’s fine. Pepper Jack that would be delicious. For another deliciously cheesy meal, try our creamy one-pan ground beef with cheese. Think of this as a choose your own adventure for the cheese as long as it’s like not super hard or super soft.

Final touches and serving

Importantly it’s time to give your soup a taste. I love that. If it was not salty enough you could add more salt. You could sprinkle in more pepper like it’s not going to hurt.

If you want you can make this soup in advance it keeps for up to four days only in the fridge it doesn’t work in the freezer.

Once your soup is done transfer to bowl, garnish with more cheese and it’s ready to enjoy. Cheesy creamy tender vegetables throughout and packed with flavor. Add a little French bread on the side, or perhaps our easy homemade garlic bread recipe, and it is perfection in a bowl.

I hope you get a chance to make this recipe and if you like it. For more Healthy Recipes u can check Here