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Any time is the right time for Creamy Broccoli Soup! This soup is creamy and delicious with little bites of broccoli in every spoonful.
1. In a large saucepan over medium heat, melt the butter. Then add the onions and carrots and cook until the onions are translucent.
2. Meanwhile prep the broccoli (cut the broccoli florets into bite sized pieces, peel the stems and dice them small).
3. Into the pan with the onions and carrots; add half of the broccoli florets, the diced broccoli stems, the vegetable or chicken stock, milk and half-and-half. Bring to a simmer and cook until the broccoli florets are fork tender.
4. Puree the soup by using an immersion/stick blender. This can be done right in the saucepan. If you only have a regular blender, pour some of the soup into the jar of the blender and puree it. But remember to leave some space in the blender, take the center out of the lid and place a towel over it (this allows the steam to escape). Puree the mixture and then return the pureed soup to the pan.
5. Add the remaining broccoli florets to the soup and cook over medium heat just until the broccoli is done to your liking.
6. Taste the soup for seasoning and add salt and pepper if needed.
Note: If you wish, you may decrease the amount of half-and-half and increase the amount of milk by the same.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!