Fall and winter coolness makes me desire a fresh warm bowl of soup. In this video I’m sharing this easy to make, flavorful, and delicious Broccoli Cheddar Soup. Do you have a favorite soup for the season? Please leave it in the comments. For now Grab Your Apron and Let’s Get Ready to Cook Broccoli Cheddar Soup.
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RECIPE
2 c shredded cheddar cheese
4 c broccoli florets
1 c diced carrots
1 small onion diced
2 cloves of garlic chopped
2 c chicken stock
2 c half and half
4 Tbsp butter’
1/4 c flour
salt/pepper/nutmeg/paprika
1. Melt butter in large pan, add onions and garlic and cook for 1 minute, then add in flour and stir together. Add a little salt and pepper
2. Now add in chicken stock and half and half, mix well.
3. Add in broccoli and carrots, cook on medium heat until fork tender around 15 minutes.
4. Add in a little more salt and pepper, turn off the stove and begin blending all the ingredients in the pot with a hand held blender OR you can put small batches in a regular blender and mix until smooth.
5. Once soup becomes smooth and creamy, add in the cheese and mix well with a large spoon.
6 If desired, add a pinch of nutmeg and paprika, stir and ENJOY!!
Hey y’all. Welcome back to Let’s Get Cooking. It is your girl Rashidita and y’all it is fall season and with fall season I like to make those comfort meals. And today I’m making broccoli and cheddar soup. Homemade broccoli cheddar soup. How good is that? How delicious is that? Let me show you how I made it. I have a few ingredients right here. Of course, some broccoli. Have some carrots, chicken broth, half and half. Of course, some cheddar cheese. Onion. a little bit of garlic, butter, and flour. Let’s get started. All right. To get started in my Dutch oven, I’m melting four tablespoon of butter. The first thing I’m doing is making like a r and that’s a butter flour mixture. I’m going to saute the onions and garlic in this. And that is the r that is the thickening agent that will help to thicken slightly thicken this creamy soup. So, right now, I’m melting the butter. Then I’m going to add in my onions. And I’m using about a small onion or about a half a cup, a little over a half a cup of diced onion. I’m going to let this sauté for just about a minute, a minute or so. And then I’m going to add in two cloves of garlic. Once again, let that sauté for about another 30 seconds to a minute. So, right now, in that butter, I’m adding my onion. And then I’ll be adding in my garlic. And I’m just going to mix that up. Let that sauté for a couple of minutes. Next up, I’ll be adding in the flour. If you’ve been watching my videos for a while, you know that I love garlic. I love garlic and butter. I love garlic. So, of course, I didn’t overpower this. I only put two cloves. But in most of my dishes, if I can add in a little bit of garlic, garlic powder, I’m gonna do it. All right. Now, I’m adding in a/4 cup, just a/4 cup on this one, cuz it was a/4 cup of butter. That’s four tablespoons. Then I’m adding in my 1/4 cup of flour. And this is the R. This is the R. You, like I said, R is the thickening agent. Another time when I make R is when I make gumbo. But you have to cook that R for a long time. It’s nice and dark. But anyway, I digress. I’m getting sidetracked. So, I cook my R together, the butter, the flour. Then I have the onions and garlic. I’m going to put a little bit of salt and pepper. Just a little bit. I believe in flavoring from the bottom up. So, I’m just going to add a little bit of salt and pepper for right now. Not a whole lot, just a little bit. So once I add my salt and pepper, then we’re we’re to the next step. This is really easy to make. After I add in my salt and pepper, then I’m going to add in my chicken stock. Flavors, flavors, flavors. We don’t want it to be bland at all. So we just adding a little salt enhances the flavor. And then pepper of course accents the flavor. Okay. Right here I’m adding in two cups. Two cups of chicken broth, chicken stock, whichever one you have on hand. You want two cups of that. Meanwhile, my fire is on like a medium medium high heat. And we want all this just to start cooking together. The liquids are chicken stock and half and half. You could use heavy cream if you like. I find half and half to be a little bit easier on the system. Heavy cream is is very heavy. So, I’m using that chicken stock. And then I’ll be adding in two cups of half and half. So, two cups of chicken stock, two cups of half and half. And that makes it nice, rich, and creamy. And I’m gonna cook this probably for about 15 minutes. But before I get started with the heavy duty cooking, I’m going to add in the rest of my ingredients. Okay, next up going in the pot is going to be one of those main ingredients. That is the broccoli. I’m going to add in the broccoli and carrots. As you see, I’m just adding a little bit more salt and pepper. Just a little bit. It’s not a lot at all. And then I’m going to add in the broccoli, the carrots because I want those to cook and start to get tender. So, I have four cups of broccoli. And I like the broccoli fuettes. I prefer fresh broccoli, but you definitely can use frozen. And it’s, like I said, it’s about four cups of broccoli right there. And about a cup to a cup and a half of the diced up carrots. And I’m going to let these cook about 15 minutes till they’re fork tender. And that’s the consistency that I want them to be. before I move on to the next step. So, right now the broccoli and broccoli and carrots are added to the pot and we’re going to cook these in our stock in our creamy stock for about 15 minutes. So, right now, I’ll let you just watch that process. You can see how I transformed. Right now, I’m just trying to make sure everything is under that liquid as best as possible. I’m going to cook this on medium medium to high heat. I want to see that boil. I want to see it come up to a nice boil. And like I said, this is really an easy soup to make. It’s not hard. Just has a few steps, but you can make it in less than an hour. Heat. Heat. Okay, so we’re about 10 minutes in and I decide to give the veggies a check just to see how far along they’re coming. We’re about 10 minutes in. They’re almost at that consistency. Not just yet. Almost there. Probably need just about five more minutes. All right. This is what I like to see. You see the liquid has reduced just a little bit. They are fork tender. So the next step is to get the emotion. I can never pronounce it right. Emotion. No, it’s not emotion. Oh my goodness. I’m getting my little hand blender. How about that? I’m getting my hand blender and I’m going to blend this. I’m combining everything. That’s how you get that smooth, creamy soup. But I’m going to only mix it probably about 80%. I like to leave a little bit of the nice chunks, little bit of the chunks in there. So, I’m using my emotion blender. Okay. Actually, I think I am saying it right. So, I have mixed up my soup. We are at the end almost. We have one more important ingredient to add. Once I’ve mixed that to the consistency, now you can completely mix it and make everything smooth. But the last and final ingredient is that cheese. I’m using two cups of shredded cheddar cheese. This one makes a broccoli and cheddar soup, y’all. This is so good. So that only takes about a couple of seconds to mix as you see right there. So I’m just stirring this well, combining everything. And once everything is mixed, I will do just a little taste test just to see if I need to add anything else before it goes into the bowls. You definitely want to get you a little side of sourdough bread if you like to go with it. Um, you can make some croutons. That’s great with it. Also, as you see, I did leave a couple little couple little chunks, and that’s okay. You make it however you like it. I do like to have a little bite in there, but you can also make it completely smooth with your blender. If you don’t have an emotion blender and you have just a regular blender, you can put the soup in there and just mix it. Or if you have a food processor, you can also put it in there and mix everything and make it smooth. So, right now, the last thing I’m doing is adding a little bit of salt, a little bit of pepper, but I’m also adding just a touch of nutmeg and a touch of paprika. That just heightens the flavor. I don’t know what it is. You can’t taste it that much, but it just gives it a nice just a nice burst of flavor. That’s all I can really say. And then once I stir that in, they’re ready to go. The soup is ready to go in the bowl. Thanks for coming in the kitchen. Thanks for cooking with me today. Today I showed you how to make your own broccoli and cheddar soup. It is perfect for these cool nights, this cool weather, and it’s great as leftovers. This could definitely serve at least a family of eight. Um, or if it’s just a few of you, you could have leftovers the next day. And like I said, just get you a side of French rolls, sourdough bread, whatever you like to go with it, or salad. And you have soup and salad. Thanks for coming to the kitchen. Thanks for cooking with me. Until the next time, I’ll see you in the next video. But remember to like, subscribe, and share, and hit that notification bell. All right, I appreciate it, and thank you in advance. See you in the See you next time.
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