So, I made broccoli cheese soup for the first time. 🥦🧀🥣


I’ve made a few different soups before, but never really tackled one with a creamy base. I like my soups pretty simple. I probably used more ingredients here than I needed to. Generally at this point with soups or chili, I just throw a bunch of stuff in a pot and see what happens. I read a few different recipes at the top of a Google search, and went from there. I am really bad at measuring stuff. I just throw in an eyeballed amount.

AiXeLsyD13's Broccoli Cheese Soup
AiXeLsyD13’s Broccoli Cheese Soup | This was my first attempt. It wasn’t bad!

Tools you’ll definitely need:

  • Stock pot
  • Cheese grater
  • Spoon
  • Spatula

Ingredients:

  • 1½ sticks of butter
  • ¾ cup of flour
  • ½ cup of shredded carrots
  • ¼ cup of diced celery
  • ½ Spanish onion
  • 1 Tbsp. minced garlic
  • ½ tsp. ground mustard
  • ½ tsp. paprika
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • salt & pepper to taste
  • 1 cup buttermilk
  • 32 oz. box of chicken stock
  • 32 oz. box of chicken stock
  • 32 oz. box of vegetable broth
  • 2 bundles of fresh broccoli (chopped up into spoon-sized pieces)
  • ¼ cup of bacon pieces
  • 7 oz. block of extra sharp cheddar cheese (grated)
  • 7 oz. block of white cheddar cheese (grated)
  • ½ cup of parmesan cheese
  • 1 lb. block of Velveeta (cut onto small chunks)
  • 2 cup bag of shredded “mac & cheese blend” cheese
  • 1 cup instant mashed potato flakes

Method:

  1. Melt butter on medium heat in the bottom of your stock pot, add celery, carrots, onions, & sautée for a bit.
  2. Mix spices with the flour, add to pot to make a roux and let it get a nice color brown.
  3. Add minced garlic at the end… sometimes it burns easily.
  4. Add 3 boxes of stock, then the buttermilk while it’s still cool to prevent curdling.
  5. Add broccoli & bacon pieces, bring to a boil, simmer for about 15 to 20 minutes.
  6. Turn heat to low, stir in all that cheese.
  7. Add mashed potato flakes to thicken. (I think I poured in a bit more buttermilk in here too.)

Notes:

  • Obviously, you can use your preferred onions, cheeses, stock, etc. You could use heavy cream instead of buttermilk.
  • I would say next time I will make more roux & use one less box of broth for a thicker soup. Maybe a bullion cube would add flavor without the liquid? I could cook it longer to get it thicker too. I like a ridiculously thick soup.
  • I like to use beer in ham soup, I bet it would go great here. Maybe I could sub that & a bullion cube for a box of broth next time?
  • I read that the bagged pre-shredded cheese doesn’t melt as easily, but it seemed to incorporate just as well as the rest of the stuff.

So, that’s it. I would be very interested in your suggestions, tips, tricks, & “secrets” in the comments. Have you tried this recipe? Did you put your spin on it? Let me know in the comments.

I thought about putting this in a bread bowl, but I opted to make my take on ham & cheese oven sandwiches. Maybe I’ll get into baking next time, or just buy some bread bowls pre-made.

🥦🧀🥣

If you liked this recipe, maybe check out these ones:

Yinzburg makes some tasty BBQ for y’all…


YinzBurgh BBQ on UrbanspoonLast night before the band played a show in Bloomfield, my wife & I stopped with some friends at Yinzburg BBQ on Baum Blvd. in Bloomfield.  Last time I was in that building it was a Roly Poly, and it’s certainly a different place now.

Yelp | Pittsburgh BBQ

Yelp | Pittsburgh BBQ

I’m a huge fan of BBQ and I have been reading great reviews about the place online, so I was very anxious to check it out.  (Also, I’ve been in a BBQ mood lately.)  Of course with the whole shellfish allergy thing, I took a look at the menu online before we went down.  My mouth was watering at all of the delicious prospects.  Thankfully, there is no deathfish present on the menu.  I’ve sadly gone to places before that have had daily specials or menu revamps that aren’t online… so I decided to send them an email.  I was met with a quick, friendly & inviting reply from owner & chef Richard.  His philosophy seems to be summed up in his email signature:

1. Barbecue is a cuisine; Barbecue sauce is a condiment!
2. The sauce is served on the side.
3. The love is in the rub!

When we walked in we were greeted by a woman with a sweet southern accent who asked us if we had ever been there before.  We indicated that we hadn’t & got a lesson in the 4 main & 2 hot barbecue sauces.  I liked the vinegar one & the signature red…  And, I liked that you could get 2 different ones with your meal.  Next time I might get the mustard sauce.

I had the brisket & pulled pork combo with the signature red & vinegar sauces (served on the side, so you can apply or dip however you like), the coleslaw, and a root beer from Natrona.  I tried both meats sans sauce, and they were incredible.  I found myself having a hard time deciding which sauce I liked better with which meat.  The coleslaw was creamy and flavorful.  I also had a sample of my wife’s mac n’ cheese (she got a delicious looking half chicken), and our friends’ collard greens.  The mac n’ cheese was nice & creamy and the collard greens were delicious.  I’ve sadly never had any until now.  We even had a very satisfied vegetarian in our midst who seemed to really like the smoked tofu wrap.  It’s not every day you find a BBQ place that serves vegan and vegetarian items.

There were two 2-seater tables outside, and 2 tables with standing room only inside.  We stood as we dined,negotiating around the mountain of food in front of us.  Halfway through the meal, I was already planning what to order for my next visit.  Next time it’s chicken & ribs… maybe the black eyed peas on the side.  Next time will also be soon!  They asked us to tell our friends… and if you’re reading this… you’re my friend, and you need to go check this place out!

I was so enamored with the food… I forgot to take a photo to upload to UrbanSpoon… oh well, maybe next time!