Broccoli Cheddar Soup

It is winter time where I am and while it has not been that cold here – I am a huge fan of soups. Especially cream soups. But never having made many soups, I wasn’t quite sure where to start. I looked at a lot of different recipes trying to figure out exactly which one I wanted to try. Finally settling on this one – I have to say it came out great. I will probably tweak it here and there the next time I make it. But everyone greatly enjoyed it as is. So, here’s my first attempt at Broccoli Cheddar Soup.


Broccoli Cheddar Soup



Broccoli Cheddar Soup

Serving Size: 8

-= Ingredients =-
1/2 cup melted butter
1/2 cup flour
4 cups whipping cream (I used half and half)
4 cups chicken stock
1 medium onion
1 pound fresh broccoli ; chopped (I used frozen broccoli – defrosted and drained)
1 large carrot ; grated
16 ounces sharp cheddar cheese ; grated (I used 2 cups of shredded Mexi-blend cheese, and some extra sliced American cheese)
salt ; and pepper to taste

1. In a large soup pot, melt your butter. Slowly stir in the flour to make a roux. Once it is all blended, slowly add your whipping cream, whisking constantly.

2. Then add your chicken stock, broccoli, carrots and onions. Simmer until the broccoli is cooked to tender. Use hand blender to blend until consistency you like

3. Reduce the heat to simmer and add your cheese, stirring until it is melted. Salt and pepper to taste and enjoy.

Final Thoughts:

This soup was excellent. The texture was perfect. I have a hand blender that I used to chop the broccoli finer and make the soup creamier. But I did leave some chunks as that is how I like it. If you do not have a hand blender – you can use a regular blender, but I would suggest only filling it half full, and allowing it to cool down a bit before putting it into the blender or it could explode. I also am thinking next time when making the roux I will add some minced garlic. I also think next time I will use the sharp cheddar rather than the Mexi-blend. I would also recommend using more cheese – but it will make it a thicker soup. ┬áBut for a first try – fantastic.


Chicken Broccoli Teriyaki

We are huge fans of Chinese food in our house. We love to try all kinds of different types. I have as a standard in our house sesame oil, soy sauce, teriyaki sauce, wasasbi, and a variety of other Chinese spices. We do stir fry, we do marinates, all that’s missing is the fortune cookie. Often times, I start out not knowing what I’m going to make with it all, but it turns out delicious anyway. Here is the latest I made at home that was wonderful combining two of our favorite foods – chicken and broccoli. Please excuse the poor photo. I took it with my cell phone and the camera on it does strange things with colors. But here it is.


Chicken and Broccoli over Rice

4 boneless, skinless chicken breasts

1 bag frozen broccoli florets

1 12oz bottle teriyaki sauce

3 Tblsp sesame seeds

1 tsp powdered ginger

1/2 tsp cinnamon

Sesame oil

4 servings cooked rice of your choice

First I heated the deep pan and put in some sesame oil to heat. I cubed the chicken into about 1 inch cubes and put in the pan to cook, stirring occasionally. When the chicken was about finished, I put the bag of still frozen broccoli in with it. I poured the teriyaki sauce on top and stirred to mix. While it was simmering, I added the remaining ingredients except the rice. I put a lid on top and simmered for about 10 minutes, until broccoli was cooked, but still crunchy. You don’t want to cook it too long or broccoli will get mushy. Spoon a serving of rice into a bowl and top with chicken and broccoli mix. Serve.

Chinese dishes are often some of the best food you can eat. Often loaded with vegetables, low in fat, using lean cuts of meat, usually served with rice, which is very healthy for you. A healthy choice that my family loves. I often find that I can get my kids to eat vegetables that they wouldn’t normally eat if I put it into a stir fry. While this one is a very simple one with only broccoli in it – you can actually use any stir fry vegetable mix you want with this, adding peppers, snap peas, water chestnuts, what ever catches your fancy. I will probably be posting more oriental recipes here as I try them. But this is a simple standard in our house.