How To Make Broccoli Cheese Soup
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In the world of cheat-y foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it. Cheese is delicious and not every single lunch has to be virtuous. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. My goal was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli.
WHY THIS RECIPE WORKS
Creamy, filling, and packed with layered broccoli flavor.
Charring broccoli florets and simmering the stems builds in layers of different types of broccoli flavor.
Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.
SPECIAL EQUIPMENT:
immersion blender or countertop blender
NOTES:
Look for deli-style American cheese in the deli counter of your supermarket. You can use any combination of cheddar, American, or other young, moist cheeses like Jack or Colby.
INGREDIENTS
1 1/2 pound (700g) broccoli
2 tablespoons (30ml) vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 medium onion, sliced (about 6 ounces; 170g)
1 medium carrot, peeled and diced finely (about 4 ounces; 120g)
3 medium cloves garlic, thinly sliced
2 cups (475ml) water or homemade or store-bought low-sodium chicken stock
3 cups (700ml) whole milk
1 small russet potato, peeled and sliced (about 4 ounces; 120g)
12 ounces (340g) sharp cheddar cheese, grated
8 ounces (240g) deli-style American cheese, diced (see note above)
1 teaspoon (3g) dried mustard powder
Dash of hot sauce, such as Frank's Red Hot
DIRECTIONS
1.Separate broccoli into florets and stems. Cut the florets into bite-sized pieces and set aside. Roughly chop the stems and reserve separately.
2. Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook without moving until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.
3. Return the Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.
4. Add chicken stock, milk, and potato, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potatoes are completely tender, about 30 minutes.
5. Toss both cheeses together along with mustard powder in a large bowl. Using an immersion blender or working in batches with a countertop blender, blend the soup, adding the cheese in a handful at a time until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with the blender a few more times until a few of the pieces are broken down but most bite-size pieces still remain. Serve immediately.
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Minestrone - The Most Comforting Classic Italian Soup
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Today we're making a hearty and delicious minestrone. The flavor of this soup is amazing. Well, at least imo lol. The taste tester, of course, had his own strong opinion. I hope you enjoy this minestrone recipe!
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MINESTRONE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
½ cup (112 grams) extra virgin olive oil
¼ pound (112 grams) pancetta - diced
1 large onion - diced
2 medium carrots - diced
2 celery ribs - diced
5 cloves garlic - minced
1 15-ounce can (425 grams) cannellini beans drained
1 15-ounce can (425 grams) lima beans
1 bunch Tuscan kale - stems discarded and roughly chopped
8 sprigs fresh thyme or 2 teaspoons dried thyme
1 14-ounce can plum tomatoes - hand crushed
1 Parmigiano Reggiano rind - optional
8 cups low sodium vegetable stock - plus more if needed to thin
3 medium Yukon Gold potatoes - cubed, about 2 cups worth
½ cup flat-leaf Italian parsley - minced
salt and pepper to taste
FOR SERVING:
your best extra virgin olive oil
grated Parmigiano Reggiano
crusty bread
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How to make THE OLIVE GARDEN'S | Minestrone Soup
This Do-It-Yourself, Classic Minestrone Soup from The Olive Garden is loaded with vegetables, beans and pasta in a rich, vegetable broth. Definitely hearty enough for dinner and VEGAN too! Pair it up with a bottomless bowl of The Olive Garden's House Salad or their Fettuccine Alfredo (links below) and bread sticks. You have The Olive Garden on your table tonight. Thanks for watching, y'all and you know I love you!
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