Recipe: The Best Cheese and Broccoli Soup

In my opinion, Cheese and Broccoli Soup the ultimate comfort food! It’s deliciously cheesy, rich, creamy, and exactly what a warm bowl of comfort food should be. This soup is truly one of the best bowls of cheese and broccoli I’ve had in a long time! Made with minimal ingredients, it’s hearty, loaded with broccoli, brimming with fresh flavours and it’s easy to make. Bring on sweater weather, I’m ready!

Pin this recipe and get ready to make this warm and cozy soup all winter long. Soups really do make the colder months much more bearable - am I right?

For a step by step video on how to make this Tasty Cheese and Broccoli Soup visit my Instagram @kitchenconfession

The Best Cheese and Broccoli Soup

Prep Time: 15 minutes
Cook Time
: 45 minutes
Total Time: 60 minutes
Serves: 3-4 decent sized bowls

INGREDIENTS

• 1 tablespoon + 4 tablespoons unsalted butter, divided

• 1 medium onion, finely diced

• 1 clove garlic, minced

• 1/4 cup all-purpose flour

• 2 cups low-sodium chicken stock

• 2 cups half-and-half cream

• 3-4 cups broccoli florets and stems, diced into bite-size pieces

• 2 large carrots, peeled, and sliced into thin rounds, about 1/16th-inch

• 1 teaspoon kosher salt

• Freshly ground black pepper to taste

• 1/2 teaspoon paprika

• 1/2 teaspoon dry mustard powder

• pinch cayenne pepper

• 8 - 10 ounces (280g) grated aged cheddar cheese, reserve a bit to garnish bowls

INSTRUCTIONS

1. In a large heavy-bottom pot, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 4 minutes.

2. Add the garlic and cook about 30 seconds. Using a spoon, scoop the onion and garlic mixture from the pot onto a plate and set aside.

3. In the same pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. this is called a roux and it’s a very important step do not skip or soup will not reach the desired thickness.

4. Continue whisking and slowly add the vegetable stock. and repeat this process for the half-and-half cream.

5. Stop whisking, and allow the mixture to simmer (not boil) over low heat for about 15 to 20 minutes.

6. While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, the onion and garlic to the pot, mix to incorporate.

7. Add the salt, pepper, paprika, dry mustard powder, and cayenne (if you are using it). Stir to combine.

8. Stirring intermittently, while simmering soup over low heat for about 20 minutes, or until it has reduced and thickened.

9. While soup simmers, grate the aged cheddar cheese. Do not use pre-grated cheese in zip top bags because that cheese is resistant to melting and will change the texture and taste of the soup. After 20 minutes, add grated cheese, reserving a small amount for garnishing the bowls when serving. Give the soup a couple of stirs, the cheese will melt in and transfer soup to bowls, garnish with reserved cheese, and serve immediately.

RECIPE NOTES AND TIPS

• Store soup in an airtight container for 5 to 7 days in the fridge.

• Milk alternative, whole milk or 2% milk will work but soup won’t be as creamy.

• I recommend using fresh broccoli, but if you are tight on time a bag of frozen broccoli florets will work.

• Keep this soup vegetarian by using vegetable broth in place of the chicken broth and milk alternative in place of the cream.

TOOLS I USED IN THIS RECIPE

Whisk | Heavy Bottom Pot | Wooden Spoon | Soup Bowls | Ladle | Box Grater

Recipe: The Only Mac and Cheese Recipe You Need

This one pot recipe is so quick and easy you won’t know what to do with yourself with all the extra time you saved on dinner! On this weeks Kelly and Company I talked about Fall comfort food and shared my top picks along with a few surprising ingredients to take your dish downtown to flavour town! Topping that list is Mac and Cheese.

It’s cheese, pasta, milk, and butter which in my language means Love BUT just when you thought it couldn’t get any better try adding powered mustard. Add in a teaspoon to the cheesy sauce while it’s hot stir and add macaroni. Be prepared for a party in your mouth!

NOTE: Don’t expect to get an overwhelming mustard taste. The acidity cuts some of the creaminess of the mac and cheese and rounds out the flavour. It also adds a slight tang that I think adds a little character to the dish.

Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

 Stovetop Mac and Cheese

PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS
Serves: 6-8
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (cavatappi)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
4-5 cups freshly-grated sharp white cheddar cheese
1/2 cup freshly grated parmigiano reggiano cheese (optional)

INSTRUCTIONS

• Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and whisk until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.

• Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture begins to simmer.

• Grating your cheese while the pasta cooks to save time and set aside.

• Reduce heat to medium-low and continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.

• Remove from heat, and stir in the cheese until melted. Taste, and season with additional salt and black pepper, if needed.

• Serve immediately, and enjoy hot

TIPS: Always use block cheese for this recipe, and then grate them at home.  Try not to use pre shredded bags of cheese. They have less flavour and don’t melt as nicely as grating your own.

CHEESE SWAPS: Half-cheddar, half-fontina, or gouda, or havarti if you would like a creamier mac and cheese.

Recipe: Crunchy Mac & Cheese

Crunchy Crust Mac and Cheese, yes please! I chose to use rotini in place of macaroni simply because the cheesy sauce wraps around each rotini and the spiral hangs onto it.This dish is also delicious as leftovers. Pack it for lunch 😊

Yield: 6-8 servings

Ingredients 

• 1 box (375g) whole grain Rotini
• 4 tbsp olive oil, divided
• 6 tbsp Panko bread crumbs
• 4 tbsp flour
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• 4 cups skim milk
• 1 cup shredded, reduced-fat Cheddar cheese

Directions

• Preheat the oven to 350°F. Coat an 10-inch x 10-inch baking dish with grape seed oil or any high heat oil spray.
• Bring a pot of water to a boil, and cook the rotini according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.
• Add the remaining 3 tablespoons plus 1 teaspoon of oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the rotini. Pour into the baking dish. Top evenly with the bread crumb mixture.
• Bake for 15 minutes or until bubbling and golden. Allow to sit for 10 minutes before serving.