I love having soup for lunch. Specially in the winter time because it is so comforting. But I love having soup all year around and looking for recipes of good soups for the spring and summer time. I had some broccoli to use up so I went to my Food Network Kitchen App to look up some recipes for inspiration. I flagged a few of my favorites and looked at what ingredients I had in my kitchen. Here is the soup recipe I created!
What you need
- Stock pot
- Bacon grease/oil
- White Pepper
- Black Pepper
- Ground Mustard
- Garlic powder
- 3 tbsp flour
- 2 cup chicken broth
- 2 cups water
- 3/4-1 cup heavy cream
- Cheddar cheese🧀
First I started by prepping my ingredients and getting together my mise en place (French culinary term for getting everything in place). I did not really measure, I just judged by eye and went heavier on the items I love and lights on the not so favorite ones.
I started by chopping my head of broccoli. It was about 1.5-2 cups chopped and I placed it in a bowl. I then chopped onions; a mixture of green and yellow because that is what I had. I then chopped 1 stalk of celery and 1 carrot. I placed the onions, celery and carrot in a separate bowl.
I keep shelled edamame in my freezer. I typically find it at Aldi. I thawed out about 1 cup of edamame in another bowl.
In my stock pot I heated some bacon grease (use oil if you don’t have bacon grease) and about 1/2 tbsp of butter on medium-high heat. I then add the onions, celery and carrots. I season with a bit of salt and white pepper. Sauté about 2-3 minutes. Then add the 3 tbsp. of flour and stir until well combined.
Once you have the flour mixed in add the broccoli, chicken broth and water. You do not want too much liquid if you are looking to make a creamier/thicker soup. Stir together and season with more salt, white pepper, black pepper, ground mustard and garlic powder.
Increase the heat to high and bring the soup to a boil. Once it is at a boil, add the edamame. reduce the heat to medium and continue to simmer for about 10 minutes. You should notice that the soup will begin to thicken. Stir occasionally in those 10 minutes. Taste the soup and add more seasonings if needed.
Once the 10 minutes is up and the soup has thicken, then transfer it to a blender. Blend until smooth and return to the pot.
Stir the soup back in the pot and set to medium-low heat. Add the heavy cream and stir. Taste the soup again and add additional seasonings if needed. After the soup has simmered another 4-5 minutes add the cheese. As always, I don’t ever measure the cheese. I added cheese stirred and then added a bit more for a creamier of a soup. Simmer the soup for another 5 minutes. Serve warm with bacon bits and cheese on top!
This recipe was quick, easy and delicious! This was the first time that I had used edamame in a soup and I loved the extra flavor and creaminess it gave. I will definitely be using more edamame in the future! Do you have a favorite way to make broccoli cheddar soup? Any ingredient you must use in your recipe?
Live to eat,
2 thoughts on “Broccoli Cheddar Soup”
Well I can honestly say I never made cream of broccoli soup and used the blender. I always left it chunky. Lol
I like garlic milk and lots of cheese. Never really followed a recipe. Just dumped lol
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Hahahaha I wanted it smooth!