Skip to main content

Broccoli Cheddar Soup

 Both USM and NEC semesters are done. My favorite time has come- holiday and soup season. Enjoy a classic Broccoli cheddar.


 1 medium yellow onion

 1⁄2 pound broccoli

2 1/2 cups vegetable broth

4 ounces cream cheese 

4 ounces shredded cheddar-jack blend 

2 mini French rolls 


 olive oil

all-purpose flour 

kosher salt & ground pepper


Preheat oven to 400 degrees F.

Halve onion and finely chop. Finely chop 2 teaspoons garlic. Cut broccoli into 1-inch florets, if necessary; coarsely chop.

Heat 2 tablespoons oil in a medium Dutch oven or ovenproof pot over medium-high. Add onions and cook, stirring, until softened and lightly browned.. Stir in 1 teaspoon of the chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add 3 tablespoons flour and cook, stirring constantly, about 30 seconds more.

To same pot, add  broccoli, 2 1⁄2 cups broth, and 1⁄2 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until broccoli is very tender, about 15 minutes. Using a potato masher or fork, mash to achieve desired consistency. Remove from heat, then stir in all of the cream cheese and half of the cheese .

While soup simmers, slice or tear rolls into 1-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon oil and season generously with salt and pepper. Bake croutons on center oven rack until browned and crisp,. Once toasted, immediately toss with remaining chopped garlic; set aside. Switch oven to broil.

Season soup to taste with salt and pepper. Scatter croutons over soup and top with remaining cheese. Transfer pot to center oven rack and broil until cheese is melted and bubbling. Enjoy!


Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of