Hey Y’all! Soooo….I’m about to change your life right now with S’mores Sandwich Cookies!! You don’t even need a campfire to create this delightful little treat. The cookies on their own are completely amazing so you’re going to have to resist devouring them hot out […]
Tag: <span>comfort food recipes</span>
Hi! My name’s Lisa and I’m starting to become addicted to pressure cooking. It hasn’t always been that way though. I had always wanted to try pressure cooking but didn’t really know how to get started. I had no knowledge or experience using this type […]
Broccoli Cheese Soup is pretty much at the top of everyone’s favorite soup list! This popular soup is made with basic ingredients but is just SO tasty. Today I’m sharing with you my go to Broccoli Cheese Soup recipe. It really hits the spot on a cold winter day (and we got some 11 degree temps headed our way this weekend so I know what I’m talking about). This soup is thick, creamy, and downright irresistible if you ask me. Pair with some crusty French bread or a hot pressed panini and you’ve got yourself a comforting meal.
Here’s all you’ll need: carrots, broccoli, celery, onion, butter, flour, chicken broth, milk, and Velveeta cheese.
Let’s start by prepping all the delicious veggies. Chop up 2 cups of broccoli and slice ups those carrots and celery as well. Toss them in a large soup pot and fill with enough water to cover the vegetables. Bring the pot to a boil on a stovetop and continue to cook for 5 minutes or until the tender-ish. The broccoli should turn a bright and vibrant green when it’s ready. So pretty! Drain the vegetables in a colander and set aside.
Next using that same soup pot (oh hey guys! Did I mention this is a one pot meal???) saute the chopped onion in butter over medium heat. Melt the butter first then add in the onions. Cook and stir until they’re nice and tender. I’m not a fan of raw onions so I like there to be zero crunch when I’m done.
Once you’ve got that situation under control, stir in the flour to form a paste. The flour will act as our thickening agent for our Broccoli Cheese Soup. We’re working towards a nice, thick and creamy (and don’t forget cheesy) soup base.
Gradually add the milk and chicken broth to the flour paste. I like to mix in the liquids about 1/2 to 1 cup at a time stirring in between each addition to keep the soup base as silky smooth as possible.
Continue to cook over medium heat for 8-10 minutes or until the mixture thickens. Stir frequently as the mixture cooks. It’s ok if it bubbles or boils, but the hotter it gets, the more you’ll want to stir. Just keep stirring!
Next stir in the vegetables and heat through.
Last but certainly not least, add in that cheese please!!! The cheese will melt faster if you cube it. Turn your heat down to low and stir the soup until the cheese is 100% all the way completely melted.
Are you drooling over this Broccoli Cheese Soup yet?!? Cause I am!!! Nom nom nom just get in my belly already!! We’ve got LOTS of soups to keep you warm this winter. Have you tried our Hearty Cheeseburger Soup or Best Ever Zuppa Toscana??? Get to it!
Broccoli Cheese Soup
- 2 cups sliced fresh carrots
- 2 cups broccoli florets, chopped
- 1 cup sliced celery
- 1-1/2 cups chopped onion
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 4 cups milk
- 1/2 pound process cheese (Velveeta), cubed
- Step 1 Add the chopped broccoli, sliced carrots, and celery to a large soup pot. Fill with enough water to cover the vegetables. Bring the pot to a boil on a stovetop and continue to cook for 5 minutes or until the tender.
- Step 2 Next using that same soup pot, saute the chopped onions in butter over medium heat until tender. Stir in the flour to form a paste.
- Step 3 Gradually add the milk and chicken broth to the flour paste. I like to mix in the liquids about 1/2 to 1 cup at a time stirring in between each addition.
- Step 4 Continue to cook over medium heat for 8-10 minutes or until the mixture thickens. Stir frequently as the mixture cooks. It’s ok if it bubbles or boils, but the hotter it gets, the more you’ll want to stir.
- Step 5 Next stir in the vegetables and heat through. Add in the cheese cubes. Turn the heat down to low and stir the soup until the cheese is completely melted. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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The days are getting shorter….and colder! You know what that means right??? COMFORT FOOD!!! Pressure cooking used to be outside of my comfort zone, that is until Cosori sent me their 6-Quart Premium Pressure Cooker to try. Now with a dinner recipe under my belt […]
If you love to hit the bread basket during dinner then this recipe is for you! Our Light & Flaky Biscuits bake up soft and buttery in a matter of minutes! A few simple ingredients (that you probably already have on hand) are all that’s […]
Cheesy Ham Chowder is my favorite way to enjoy leftover Easter ham! You can only eat so many ham sandwiches. Am I right?!? This creamy Spring chowder is loaded with yummy ingredients. Chock-full of potatoes, ham, cheese, and corn, this incredibly creamy concoction adds up to a wonderful family-pleasing meal. You won’t even believe you’re eating leftovers! This rich and cheesy soup goes great with biscuits. Cheesy Ham Chowder is the ultimate comfort food to nosh while you’re waiting for that sunny Spring weather to arrive. My Buffalo peeps know what I’m talking about!
Here’s all you’ll need: bacon, onion, carrots, flour, milk, water, potatoes, corn, chicken bouillon, cheddar cheese, ham, and salt and pepper to taste.
First let’s dice up those carrots in bitesize pieces. And chop up the onion as well since we’ve got the cutting board out!
Next roughly chop the uncooked bacon. Toss it into a large soup pot (this recipe makes a lot!) and cook over medium heat until crisp. Remove the bacon with a slotted spoon leaving the drippings in the pot. Set the bacon aside….for now. Don’t worry!! We won’t forget about it.
Next add the carrots and the onion to the pot and cook in the bacon drippings until the veggies are nice and tender. Mmm!!! Cooking in bacon drippings is about as good as it gets! It really takes this chowder to the next level.
Once the veggies are cooked, blend in the flour to form a thick paste. Gradually add the milk and the water to the pot. I like to add about half a cup at a time, give the soup a chance to thicken up and then add half a cup more until all my liquid has been added. Bring the soup to a boil and cook for 2 minutes or until thickened.
Next add the potatoes, corn, chicken bouillon, and a little bit of pepper (to taste). I like to add enough pepper so that I can see it in the soup. My hubby peppers EVERYTHING!!! Some people aren’t into that kind of thing though so whatever floats your boat is cool with me! Bring the soup to a boil. Then reduce the heat and simmer, uncovered, for 20 minutes or until the potatoes are tender.
Then add in the ham and cheese. Stir until the cheese has completely melted. This soup will be THICK! And delicious!!!
And then stir in the bacon! Oh bacon, I told you we wouldn’t forget about you!! No way!! NEVER!! Cheesy Ham Chowder just wouldn’t be complete without you!
This is the kind of meal that warms your soul. Someone grab me a biscuit and a spoon! I am ready to eat!! What’s your favorite way to use up leftover holiday ham? Be sure to check out our Hearty Cheeseburger Soup too!
Cheesy Ham Chowder
- 10 bacon strips, diced
- 1 large onion, chopped
- 1 cup diced carrots
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1-1/2 cups water
- 2-1/2 cups cubed potatoes
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 chicken bouillon cubes
- Pepper to taste
- 3 cups shredded cheddar cheese
- 2 cups cubed fully cooked ham
- Step 1 Roughly chop uncooked bacon. Toss into a large soup pot and cook over medium heat until crisp. Remove the bacon with a slotted spoon leaving the drippings in the pot. Set aside.
- Step 2 Add the carrots and onion to the pot and cook in the bacon drippings until tender.
- Step 3 Once the veggies are cooked, blend in the flour to form a thick paste. Gradually add the milk and the water to the pot 1/2 a cup at a time. Bring the soup to a boil and cook for 2 minutes or until thickened.
- Step 4 Add the potatoes, corn, chicken bouillon, and pepper to taste. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until the potatoes are tender.
- Step 5 Stir in the ham and cheese until the cheese has melted. Mix in the bacon. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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There’s no better way to brave the cold Buffalo weather than with a little comfort food. I mean we’re talking negative temps people!! And don’t even get me started on that windchill. I’d love to stay tucked in bed under my flannel sheets and hibernate […]
Calling all beer lovers!! I’ve got the perfect soup for you…..Beer….Cheese….Soup!! This soup is so creamy and decadent that it almost feels like a sham to call it a soup. It’s filled with so much cheesy goodness, not to be upstaged by all that beer […]
Hey there! Who’s ready for soup season? I sure am! We are finally getting some of that crisp Fall air blowing through Buffalo this week and I couldn’t be more excited about it. I loved grilling out this Summer, but I am SO ready to turn on the oven and make some comfort foods. What could be more comforting than a big bowl of tomato soup? In my house we are soup lovers!! We pretty much make a different soup every week from October through March with a couple of my favorites as repeats. Some soups are just too good to only make once a year. Am I right??? And of course Tomato Basil Soup is one of those repeats. It’s simple and delicious, but also super inexpensive to make! Grab some oyster crackers and pair with a grilled cheese sandwich, we’re about to warm your soul. This one is SOOOO good!!
Here’s all you’ll need: carrots, onion, chicken broth, evaporated milk, tomato puree, butter, basil, salt and white pepper.
Chop up the carrots and the onion into small pieces. Betcha didn’t know that Tomato Basil Soup had carrots hidden inside!
Add the carrots and onion to a Dutch oven and cook in butter over medium-low heat for about 30 minutes. Cover and stir occasionally.
Remove from the heat and cool slightly. Add the vegetables and 1 cup of chicken broth to a blender and process until well blended.
Yum! Look at all of those nice veggies that will act as our base. Return the mix back to the Dutch oven.
Next add in the tomato puree, Basil, sugar, salt, pepper and remaining broth. You can substitute black pepper in a pinch. It’ll still be really good! I promise. Bring to a boil. Reduce heat down to a low and simmer for 30 minutes longer.
Stir in the evaporated milk and leave on the stove until heated through. Do not boil.
Serve hot! Add soup crackers, croutons, parmesan cheese, or whatever you like. Oh my! Just looking at this mug full of Tomato Basil Soup almost makes me wish for Winter weather…….ALMOST!!! Not quite though. Does anyone else love to dip a nice grilled cheese sandwich in there? What’s your favorite soup? Best Ever Zuppa Toscana and Hearty Cheeseburger Soup are a few of mine!
Tomato Basil Soup
- 4 medium carrot, finely chopped
- 1 large onion, finely chopped
- 1/4 cup butter
- 49 oz reduced-sodium chicken broth
- 1 can (29 ounces) tomato puree
- 5 teaspoons dried basil
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 can (12 ounces) fat-free evaporated milk
- Step 1 Finely chop the carrots and onion. Add to a Dutch oven with butter and cook over medium-low heat for 30 minutes.
- Step 2 Cool slightly. Add vegetables and 1 cup chicken broth to a blended. Process until well blended. Return veggie mixture to Dutch oven.
- Step 3 Stir in tomato puree, basil sugar, salt, pepper and remaining broth. Bring to a boil. Reduce to a simmer and cook on low for 30 minutes.
- Step 4 Stir in evaporated milk. Cook on low until soup is heated through. Do not boil. Serve hot and enjoy!
We’d love to hear from you! Leave us your comments and love down below.
Shop this recipe!