Cheddar Broccoli Soup
It’s early in the morning, the sunrise is starting to light the view from your living room window. You’re looking out the window and see the rain clouds coming in. A light breeze is dusting the ground with the brightly colored fall leaves and you inhale the savory vapors of the steamy apple cider you’re holding. Everything is PERFECT! Then it hits you… you didn’t plan dinner…. you think to yourself “what could I possibly make that will add the perfect touch on a perfect and cloudy fall day? What can I make that the kids will actually eat? I don’t want to spend hours in the kitchen…". You open your eyes wide as you realize that you know EXACTLY what to make! You’re definitely wondering why you didn’t think of it sooner. “I can make literally anything from Thyme At My Table! Kenzie has a site FULL of delicious family friendly recipes!”. As you sit down to look over the delicious list of easy dinner ideas you stop mid scroll, you found it, you found dinner and it only took seconds! What a relief!
Now, because realizing you are missing ingredients part way through dinner preparation is super frustrating, we are going to start off with a grocery list. Screen shot this or bookmark this post so you can make sure you have what you’ll need!
Ok, you’re ready with the ingredients you’ll need! Let’s move on to prepping and preparing efficiently. Cooking can get overwhelming even with the simplest of recipes. Taking the time to make a plan, can make all the difference! I’ve heard that Benjamin Franklin said “An ounce of prevention is worth a pound of cure” and I totally agree! Taking even two minutes to gather ingredients and supplies can take a lot of the stress and overwhelm away. Once you create a cooking rhythm that works for you, you may find that cooking is such a fun and exciting thing to do!
I am all about solid time management in the kitchen. Below is how I would map out dinner preparation for myself. It may work for you too, just take what works and adjust with your preferences!
Wash the broccoli and carrots. Set aside on a towel or set in a colander to drip dry. I like to soak my fruits and vegetables in vinegar and water with a 2 parts vinegar , then rinse well. I also give my broccoli some gentle, yet firm shakes to make sure there isn't anything hiding in there.
After washing and rinsing the vegetables and while they are drying, get out the following supplies:
Cutting board & knife. I recommend a chefs knife for better control.
Crock Pot (CP), Instant Pot (IP) or stock pot (SP) and non stick spray.
Chicken broth, onion powder, garlic powder.
Measuring cups (liquid and dry) and spoons.
Cut up the broccoli into bit sized pieces. I use all the parts of the broccoli. Floret and stem. Make sure to cut the stem of the broccoli in uniform pieces so they all cook evenly. Place chopped broccoli in a greased pot ( IP, CP, SP).
Peel and dice up the carrots in pieces that are as close to the same size as possible. Add to the chopped broccoli.
Finely dice the onion and add it to the broccoli and carrots.
Next, add in the chicken broth, thyme and garlic powder.
Cover and begin cooking. If you’re using a:
Crock Pot: Cover and turn to high for 2-3 hours or low for 4-5 hours.
Instant Pot: Securely and safely lock lid in place according to manufacturers instructions. Make sure the vent knob is in the sealing position. Manually set cook time for 4 minutes. When cook time is complete, natural release for 10 minutes then safely turn the venting knob into the venting position (be careful of the steam, it will be extremely hot!).
Stove Top: Turn burner on high and bring small stalk pot to a full rolling boil. Let boil for 5-10 minutes, then lower heat to medium and simmer, covered, for 20 minutes, stirring occasionally. After 20 minutes of simmering, turn heat to low and keep covered.
While the soup is cooking, use this time to:
Shred the cheese if needed. I HIGHLY recommend shredding the cheese yourself. The cheese holds more flavor than pre shredded and melts smoother than pre shredded. That being said, DO WHAT WORKS FOR YOU! It will still be absolutely delicious either way! If you are using a Crock Pot, just shred the cheese and place in a baggy or bowl with a cover and place in fridge until you need it.
Clean up from the preparation phase.
Sit down with a blanket and get some rest.
As the time gets closer to the cooking being done, get out the rest of the ingredients and the immersion blender. Then pre measure if you’re able. If you are going to be shredding the cheese yourself, do it now and then it can sit in the fridge until you’re ready to use it.
Once soup has cooked and the vegetables are soft, blend with the immersion blender or with a table top blender. If using a table top blender, make sure to create some safe ventilation. The soup will be very hot and will need a place for steam to escape. That being said, blending can cause splatter, so use caution and blend slowly.
After you have reached your desired consistency, stir in the cheeses. Replace cover and let sit for 15-20 minutes, stirring occasionally. This is going to help the shredded cheese melt, the cream cheese to soften.
While the cheese is melting and softening, use this time to rinse and clean out your blender, set the table and start the roux.
Once the roux is ready and a light creamy color, slowly whisk in the heavy whipping cream until its a nice smooth consistency. then add to the soup.
Stir well and let sit covered OFF of the stove (dairy products scald easily), while you get out the other items you will be serving with the soup.
If the soup is too thick for your liking, slowly add milk 1/4 c at a time and stir until you have reached your preferred consistency. Note that any leftovers that go in the fridge will be VERY thick once its cooled completely. When you are reheating, add a splash of milk and stir, then warm it up.
SUBSTITUTIONS
Fresh broccoli can be swapped for frozen. Just make sure its four (4) PACKED cups of broccoli.
Fresh carrots can also be swapped for frozen. The key with switch from fresh to frozen is make sure that they weren’t pre cooked. Precooked veggies will get super soggy and mushy. If you plan to blend the soup completely smooth, pre cooked frozen veggies can work.
Chicken broth can be substituted with vegetable broth. This will adjust the flavor a titch but still gives you a very tasty soup!
The shredded cheeses can be substituted with any type of shredded cheeses. Some fun alternatives are colby jack or pepper jack. This does change the flavors quite a bit, so keep that in mind.
Cream cheese can be somewhat subbed with just adding some more mozzarella or 1/4 cup of greek yogurt.
Fresh onion can be substituted with 2 Tbsp of onion powder. If you only have onion salt, just do 1 Tbsp.
Heavy whipping cream can be swapped with half and half or regular milk.
SUGGESTED SIDES:
It’s fun to top this soup with homemade croutons!
Breadsticks
Garlic bread
Serve in a bread bowl
Crackers
Garden Salad
Cesar Salad
I would love to see how it turns out and what you pair with it! Share it on socials and tag me, @ThymeAtMyTable
