How to Make Broccoli Cheese Soup

Today on Sugar Spun Run, I’ll be showing
you how to make a broccoli cheese soup. Hey Sugar Spun Bakers, Sam here,
and today I have, not a sweet baked good recipe for you, but a savory broccoli
cheese soup. I think you’re going to love it just as much as my sweet recipes. Now
before we head over to our stovetop I wanted to talk to you about prepping
some of our ingredients. We want to get these ready before we move over to our
stovetop so everything that can move along really quickly. Now the first thing
you’re going to need is one medium size yellow onion. We’re going to go ahead and
dice this. First, remove our skin. From our onion. Not our actual skin that would be
weird. Try not to cry when you’re doing this. That’s always one of the most important parts of making any kind of soup. We’ll go ahead and put our onion in a dish, in a separate dish because we’re going to
need to prep a few more ingredients before we begin. The next thing you’ll
want to prep is your broccoli. We’re going to need four cups of broccoli
florets for this recipe. What I usually do is I’ll buy about a pound of broccoli
crowns, and then I will cut the tops off, Get rid of the stem. You don’t really
need that. Now some people like to include some of the stems in their soup. If you want to you can. I just prefer to cut off as much for mine as possible, and
one of my dogs really likes broccoli so I can give him a few of the stems as a
treat. I think I just have a really weird dog. You’ll want to cut these broccoli
florets pretty small, but don’t worry about it if you can’t get them as tiny
as you’d like, we’re going to be using a blender, or an immersion blender a little bit later on to cut these florets, or to puree the soup so they’re even finer. This time last year Zach and I lived less than a mile from a Panera Bread and I used to get their broccoli cheese soup all the time and bring it home for
dinner, but now we live on 50 acres in the middle of nowhere. So I can’t really
bring home broccoli cheese soup anymore. So I decided to improvise and make my
own recipe. Once I’ve removed most of the stems from my broccoli, I like to just take my knife, almost like I’m mincing garlic and just chop through the
broccoli to cut it into small pieces. I’ll just set this broccoli aside in a small bowl. We’re also going to need 1/3 cup of grated carrot and you can peel this if you want. I usually don’t. Just make sure you wash it really well. If you wanted to use matchstick carrots that would be fine too. These will be added to
the soup at the same time as the broccoli so I’m just going to toss those
in with our broccoli florets. The last thing you’re going to want to prep
before we begin is 8 ounces of sharp cheddar cheese. Now please don’t try to
use the pre-shredded cheese that you buy in a bag. That stuff is coated with a
type of powder that keeps the cheese from sticking together in the bag. That
also keeps it from melting properly when you add it to the soup. So if you use
that cheese you might get lucky. It might melt properly for you, or it could just
clump up into a gross ball. So stick with a nice quality or mid quality high
quality block of cheese, 8 ounces. I don’t want to grate my fingers so I’m just
gonna cut up these last couple pieces. Set this aside as well. Could have used a bigger bowl. That looks pretty nice actually. So now that we’ve prepped all
of our ingredients, we are going to want to head over to the stovetop. You’re
going to need a large pot. I personally like to use a Dutch oven, and we are going to add, to that pot, 5 tablespoons of unsalted butter Turn your stove top
heat to medium and let that butter melt. Once your butter has melted and your pot
is nice and hot we are going to add our diced onion. And we’ll cook our onion until it’s softened this is going to take about 3 to 5 minutes. Next, you will need 1/3 cup of all-purpose flour. Now we are going to sprinkle this
over our onion and our butter mixture, and you’ll want to use a whisk at this
point and we’ll just whisk everything together until the flour is nice and
smooth and there are no lumps. Next thing you’ll need is one and a half
cups of whole milk. We are going to gradually add this milk into our flour
mixture while whisking constantly. Now continue to whisk everything together
until the milk is nicely incorporated, your mixture is smooth and it begins to
thicken. Now once that’s looking slightly thickened we are going to add one and a half cups of heavy cream. 2 cups of low-sodium chicken broth. Here we will add our broccoli and our carrots. And now we’ll add our salt pepper and spices.
We’re going to start with 1 teaspoon of salt, add 1/2 teaspoon of ground black
pepper, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of onion powder, 1/2
teaspoon of garlic powder, and I also love to add 1/2 teaspoon of ground
mustard. Now stir everything together until it’s nicely combined and we are
going to turn our heat up just slightly to medium-high, and we are going to stir
pretty frequently, and bring this mixture to a boil. Once everything is at a boil
we can actually decrease our heat. Take it back down to the simmer and we are going to cook, stirring constantly, until the mixture is thickened. Now this consistency is perfect so next you are going to need your immersion blender. Now
if you don’t have an immersion blender I’ll tell you how to use a regular
blender in a second, but what I’m going to do is I am going to just use my
immersion blender and I’m going to puree about 75% of the soup. You can actually
puree it to your taste. So if you like a really thin soup, puree it even longer. If you’d like to have more broccoli pieces in there, puree a little bit less. Now if you don’t have an immersion blender, what you’ll do is you will just transfer some
of the soup, in batches, to your blender. Puree it there and then return it to the
pot. Once you have pureed your soup to the
desired consistency, all that’s left to do is add the cheese. So we’re going to
go ahead and add this now. And I always like to take the heat down to low when
I’m stirring in the cheese just because you don’t want to heat it too quickly.
And we are just going to stir everything together until the cheese is completely
melted in the soup. Once your cheese has been added and is melted I like to let the soup simmer just a little bit longer and then it is ready to serve. And that is how easy it is to make broccoli cheese soup at home. If you guys try this
recipe out I would love to hear what you think. Thank you so much for watching and
I’ll see you next time. No Panera needed.

  1. One of my favorits soups. Never tried it with onion (that I know of) but I def love the idea and I'm ready to try it this week!

  2. Yummy! I watched while I was sitting in my car at the local Food Lion supermarket, so I can buy the ingredients to make this.
    Panera's is good, but too salty for me.
    This I can alter the sodium.
    I share ALL your videos, and all make cooking/baking easy.
    You get a πŸ₯„πŸ₯„πŸ₯„πŸ₯„πŸ₯„ rating!πŸ‘©β€πŸ³

  3. I am so excited for this. I made the lasagna soup and I was so happy with the results. I will definitely need to try this.

  4. Man this channel is so great. All the recipes you show I almost always have all the ingredients on hand.
    I am making this tomorrow for dinner!

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