Broccoli Cheese Soup
I made this for dinner tonight, using both fresh broccoli and cauliflower that I had needing to be used. I think it's just as good or better (and probably healthier!) than Panera's Broccoli cheddar, and Micah liked it too! Plus, it was very easy to make. I served this with homemade whole wheat biscuits and fresh blueberries topped with yogurt. (I'm sorry I didn't get a picture!)
(My notes are in italics below)
4 c. chicken broth
1 c. water
(I used 5 c. chicken broth, because that's how much I had, and no water)
1 c. half & half (or 1/2 c. milk + 1/2 c. cream)
1 c. shredded cheddar
1/2 c. flour
1/2 t. dried minced onion, or fresh onion to taste
1/4 t. black pepper
4 c. bite-sized broccoli florets (experiment with adding other vegetables! We thought the cauliflower worked great with the broccoli)
I also added a few shakes of salt
Combine first seven ingredients in large saucepan. Whisk to combine and break up any lumps of flour. Bring soup to a boil. Then reduce to low. Add broccoli, simmer 15-20 minutes or until broccoli is tender. Garnish with shredded cheddar and minced parsley, if desired. 6 servings.
(My notes are in italics below)
4 c. chicken broth
1 c. water
(I used 5 c. chicken broth, because that's how much I had, and no water)
1 c. half & half (or 1/2 c. milk + 1/2 c. cream)
1 c. shredded cheddar
1/2 c. flour
1/2 t. dried minced onion, or fresh onion to taste
1/4 t. black pepper
4 c. bite-sized broccoli florets (experiment with adding other vegetables! We thought the cauliflower worked great with the broccoli)
I also added a few shakes of salt
Combine first seven ingredients in large saucepan. Whisk to combine and break up any lumps of flour. Bring soup to a boil. Then reduce to low. Add broccoli, simmer 15-20 minutes or until broccoli is tender. Garnish with shredded cheddar and minced parsley, if desired. 6 servings.
Labels: Recipes
posted by Erin | 7:55 PM
5 Comments:
That sounds like a lovely dinner. Where did you find a recipe for whole wheat biscuits?
Mary Jo, I may have mispoke when I said "whole" wheat. Actually, I just used my regular biscuit recipe and did half whole wheat and half regular flour. My husband prefers it that way, because it doesn't turn out as heavy as an all whole-wheat recipe:o) Let me know if you're interested, and I'll post that recipe. Although, I'll warn you that it's not exactly low-fat (it uses lots of cream!). I don't subscribe to the idea that no- or low-fat everything equals healthy...I just try to use natural and healthy fats wherever possible, and eat them in moderation.
I see. I'd like it if you could post the recipe. All whole wheat biscuits do turn out pretty heavy...at least in my experience. I only made them once. :o) We're not into "low-fat" things. We also just try to keep our fats as natural as possible.
Thanks!
Mary Jo
Erin, I wander if this soup could be made wheat-free by using arrowroot in place of the flour? That would be nice for those with a wheat allergy or those who must be gluten free.
Emme
Great recipe! We poured it over opened baked potatoes to imitate Jason's Deli's Spud au Broc, and added some additional steamed broccoli on top.
Thanks for the recipe:)
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