Broccoli Cheddar Soup

With the weather getting a little crisp, a nice bowl of hot soup is always welcome.  I made this Broccoli Cheddar Soup the other night for dinner and it was delicious.  The family said this was the best Broccoli Soup I have made.  It was very easy to make and require little time to make from start to finish 15-30 minutes.   You put the ingredients in an Instant Pot and cook for 5 minutes.   When done puree with an immersion blender. Then add cheese, milk, and a teaspoon of sugar.  Yes, sugar it does makes the flavor pop.
Note: You can omit the sugar - optional

Broccoli Cheddar Soup
From Instant Pot
INGREDIENTS
5 cups chicken broth
1 medium onion chopped
1 - 2 stalks celery thinly sliced
2 cloves garlic crushed (optional)
1  lb Broccoli cut in big chunks
1 tsp salt
1/2 tsp pepper
1 tsp dried basil or 2 tsp fresh basil (optional)
1/4  cup flour
2/3 cup Water
1 - 2 cup cups grated sharp cheddar
1/2 cup heavy cream Half & Half or milk
1 tsp sugar optional but it makes the flavour pop

INSTRUCTIONS
Put the first 8 ingredients (up to and including the basil) in the Instant Pot and close the lid. Make sure the valve is set to Sealing and push Pressure Cook (or Manual). Adjust time with the +/- buttons to 5 minutes.
While it cooks, whisk together the flour and water until completely smooth. When the IP beeps that it's done, flip the valve from Sealing to Venting and when the pin drops, press Cancel and remove the lid.
Press Saute and bring it back to a boil, stirring frequently. Give the flour/water slurry a final whisk and pour about half of it in the soup, stirring until it comes back to a boil and thickens. If you want it thicker, add a little more slurry, boiling after each addition.
Use an immersion blender to puree the soup. Or use a blender or food processor and then return it to the pot.
Press Cancel and add the cheese (add some Parmesan if you like, for an extra kick). Stir until melted and smooth. DO NOT BOIL after cheese goes in. Add the cream/milk and sugar. Taste and add salt and pepper to your liking. Serve with a sprinkle of grated cheese, broccoli florets or croutons.

Serves 6-8

Cheesy Broccoli Casserole

 

Broccoli is not a veggie my family usually dislikes.  However, when I found this recipe for a broccoli bake, and sat it before them, they loved it.  Broccoli is paired with bacon (everything is good with bacon), cheese, milk, eggs, salt, and pepper.  They are all combined together and baked at 425 degrees for about 30 minutes.  

You have a tasty side that goes great with any meal. 

 

Cheesy Broccoli Casserole

From Simply Recipes

INGREDIENTS

2 pounds (900g) broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery) and crowns cut into florets (about 8 cups of broccoli florets)

2 strips thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips

5 large eggs, beaten

1/3 cup (43g) all-purpose flour

1/2 cup (118 ml) heavy cream

1 cup (236 ml) whole milk

2 to 3 teaspoons freshly ground black pepper (1 to 2 teaspoons if using fine ground black pepper)

1/2 teaspoon salt

2 teaspoons Dijon mustard

8 ounces (225g) cheddar cheese, grated

METHOD

1 Blanch the broccoli florets: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2 Cook the bacon: While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

3 Make the egg mixture: Preheat oven to 425°F (220°C). Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

4 Assemble the casserole: Place the blanched broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.

Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

5 Bake for 25 to 40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

Serves 6

Broccoli Cheddar Soup

It is getting that time of year when a nice bowl of soup is very comforting.  I must say soup is one of my favorite meals.  So good, nutritious, and easy to make.  The ingredients needed are common staples and if you do not have exactly what a recipe calls for, you can substitute  ingredient(s).


Today's recipe is for a rich and creamy Broccoli Cheddar Soup.   Fresh broccoli is cooked in some chicken stock with chopped onion, garlic and tarragon.  When the broccoli is tender, remove from heat a puree ingredients with an immersion blender.  This is a step I added,  I prefer my soup creamy with just a few whole florets.   Return the soup to the heat and stir in cream.  I then added in the thickening and cooked for about 5 minutes.   Add the cheese a small amount at a time.  Stir until the cheese has melted before adding more.   Ladle the soup into bowls and top with some grated cheese.  Serve.

Broccoli Cheddar Soup
From Epicurious Adapted by From My Southwest Kitchen


Ingredients

6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli  florets chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 1/2 cups chicken stock
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
Salt and pepper
Grated cheese for garnish - optional

Directions

1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli  and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes.
2. Remove from heat and puree with an immersion blender.  Return to heat and  stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup.  Simmer until soup thickens  stirring frequently, about 5 minutes.
3. Add cheese a handful at a time.  Whisk until the cheese has melted before adding more.  Repeat until all the cheese has been used. Taste and season with salt and pepper.    Ladle into bowls, garnish with grated cheese and serve.

Makes 6 servings

Mmmm good

Beef Noodle Stir Fry

Stir Fry is a wonderful quick meal to make for dinner.  My family loves having Stir Fry.   You have veggies, meat or fish, all cooked together in a wonderful sauce.  You can serve it over noodles or rice.

This recipe for Beef Noodle Stir Fry has beef, mushrooms, broccoli and carrots cooked in a sauce of soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flakes and ground black pepper.   You then add in some cooked udon noodles and stir.

Deliciousness in every bite.   Noodles with a flavorful sauce clinging to them with tasty bites of beef, broccoli, and mushrooms.  A meal you will be proud to serve your family and friends.

Beef Noodle Stir Fry
Damn Delicious

INGREDIENTS:
2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
1 tablespoon olive oil
8 ounces beef top sirloin filet, thinly sliced across the grain
8 ounces cremini mushrooms, sliced
6 ounces broccoli florets
2 carrots, diced

FOR THE SAUCE:
1/3 cup reduced sodium soy sauce
3 tablespoons oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, pressed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

DIRECTIONS:
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.

Serve immediately.

Serves 4

Almost Famous Cheddar Broccoli Soup

The other night, I made a hearty, creamy, broccoli soup.  It was velvety smooth and had  a rich flavor of cheese and a mild broccoli flavor.  Perfect for a light and quick dinner.   The broccoli and carrots are cooked in some broth, half and half with some onions and seasoning.    Once the broccoli and carrots are tender, you puree the mixture.  Being I was using a stand blender, I let the soup cool for about 15 minutes.  I then continued on with the recipe.

The recipe suggested you serve the soup in bread bowls.  I did not do that.    I made some olive cheese bread to eat with the soup.

Almost Famous Cheddar Broccoli Soup 
From Food Network

Ingredients

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 7 -inch sourdough bread boules (round loaves)
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions


Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Makes 4 servings