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I LOVE This. My #1 delicious Broccoli Cheese soup.

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Broccoli Cheese Soup
Broccoli Cheese Soup
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Broccoli Cheese Soup is another favorite of mine and I bet you have the ingredients in your refrigerator needed to make this delicious broccoli cheddar soup! It is the perfect cold weather soup or really anytime. It’s a perfect soup for spring with a homemade chicken salad or pimento cheese sandwich.

There is another Broccoli Cheese Soup out there that I make to. I think it’s Panera’s Broccoli Cheese soup. Why do I like this recipe more? Because the Panera recipe seems to be a little watery to me. I have made it many times and every time I feel it’s a little watery. It could be because it’s not pureed like I did in this soup. However the Panera Broccoli Cheese Soup recipe is delicious and by the way is very popular.

Maybe it’s just me, but when you use very similar ingredients and treat them differently like I did, a little pureed, it changes the texture, the mouth fill. When I am eating an intended cheesy soup with cream, I want it to not seem watery. I love the creamy texture in this recipe and its just gives you that feeling of a cup or bowl of creamy tomato soup .

I used my emulsion blender to puree the ingredients. Here is one I would recommend. I use mine all of the time not only to puree a soup but to beat eggs for the perfect scramble.

https://amzn.to/4jf77S4

This is very basic. I have had my KitchenAid Emulsion (Hand) Blender for probably 20 years and it still works beautifully! There are many that come with lots of attachments, but if you’re like me you will stuff them in a drawer or cabinet and never use them. You may want the additional attachments!

I do have a Vitamix though that I love to use for a pureed soup or anything actually. It is amazing. They are expensive and it took me a lifetime to be able to justify buying one…but it’s a workhorse. I bought mine from William Sanoma but this Amazon choice is comparable.

https://amzn.to/4gZmPPS

Broccoli Cheese Soup

what you need for this Broccoli Cheese Soup?

  • extra virgin olive oil
  • butter
  • yellow onion
  • fresh thyme
  • carrots
  • all purpose flour
  • vegetable or chicken broth
  • bay leaves
  • smoked or regular paprika
  • cauliflower
  • broccoli florets
  • cayenne
  • salt and pepper
  • milk
  • heavy cream
  • sharp cheddar cheese

What would be good with this soup?

Although this soup is delicious on it’s on with just some crackers or a piece of sourdough or even garlic bread, it is also a delicious accompaniment to a simple sandwich like chicken salad or a delicious southern Pimento Cheese sandwich. My mouth is watering. Here’s the recipe for my Pimiento Cheese. I must make that tomorrow so expect a new post.

Always a Favorite – My Southern Pimiento Cheese

Southern Pimiento Cheese
Southern Pimiento Cheese

Yum! I have a new Chicken Salad Recipe that I love that I’ll post in a few days. I think a Chicken Salad or the Pimiento Cheese are the perfect accompaniment.

need more soup recipes:

This is another broccoli cheese soup I have on the blog that I love and I’m going to repost in a day or so and I just posted the Loaded Baked Potato Soup yesterday.

The Best, Yet Easiest – Broccoli, with Potato & Cheese Soup

Broccoli Cheese Soup
The Best & Easiest Broccoli with Potato & Cheese Soup

and, Perfect Comfort Food- Loaded Baked Potato Soup

Loaded Baked Potato Soup
Loaded Baked Potato Soup

Both of these soups are delicious. ,

Let me know if you make this!

Broccoli Cheese Soup

Broccolli Cheese Soup

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 1 yellow onion, chopped
  • 2 tbsp fresh thyme leaves or 2 teaspoons dried
  • 2 carrots, chopped
  • 3 tbsp all purpose flour (or gluten free)
  • 6 cups vegetable or chicken broth
  • 1 small head cauliflower, cut into florets
  • 4 cups broccoli florets
  • 1-2 cups water if needed
  • 2 bay leaves
  • 1/4 tsp smoked or regular paprika
  • 1/4 tsp cayenne (optional)
  • kosher shalt and black pepper
  • 1/2 cup half & half or heavy cream
  • 1-2 cups sharp cheddar cheese, grated

Equipment

  • Handheld Blender or Blender

Method
 

  1.  Melt the butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender.
  2. Transfer the soup to a blender and purée until smooth. If you don't have a blender, use a hand blender. It will work beautifully. Return the soup to the pot if you pureed it in your blender. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over low heat and cook, uncovered, until the broccoli is tender, about 10 minutes. If you think it's cooking down too much, add a lid and set it ajar on the pot.
  3. Remove the bay leaves and blend the soup in batches until the broccoli is mostly pureed leaving small chunks.
  4. Return the soup to the stove and set over low heat. Stir in the heavy cream or the half and half . Add the cheese and cook until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and more fresh thyme.

love this creamy baked macaroni and cheese.

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Creamy Baked Macaroni and Cheese
Creamy Baked Macaroni and Cheese
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You also will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don’t love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses. For instance,

This is the perfect dish to have with just other vegetables. A pot of beans and cornbread. Mustard greens and mac n’ cheese are the perfect combination.

Creamy Baked Macaroni and Cheese

love this creamy baked macaroni and cheese.

I like to use the large elbow macaroni shells. I think they are the best for this dish. I know some like to use Penne but I really like the elbow shells. I bought these the other day and they were great: https://amzn.to/3BYSz2w. A nice brand and the shells were big.

Ronzoni Large Elbows Pasta No. 74 (3 Boxes)

Don’t let Macaroni and Cheese intermediate you if you haven’t made it before and please make it from scratch. There are just a few easy steps.

  • Boil the pasta and drain.
  • Make the cheese sauce by combining the butter and flour and whisking in the cream/milk.
  • Cook the sauce until it has thickened
  • Add the shredded cheeses and combine until melted.
  • Combine cheese sauce with cooked pasta.
  • Transfer half of the mac and cheese to a baking dish, add some of the shredded cheese.
  • Top with the remaining macaroni and cheese and top with the remaining shredded cheese.
  • Dot the finished mac and cheese with Velveeta cubes.

You can use your choice of cheeses. In this recipe I just used Medium Cheddar, Monterrey Jack Cheese and Velveeta. Other cheeses I like to use in Mac n Cheese are Muenster, Gouda, Gruyere, Fontina, Colby and American.

Creamy Baked Macaroni and Cheese

love this creamy baked macaroni and cheese.

Here you go with this great recipe! I hope you enjoy it! Let me know what you think!

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

You will love this creamy Baked Macaroni and Cheese! Honestly, there are few that don't love Macaroni and Cheese. It is a side dish so versatile that you can serve it along side so many main courses.
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Servings: 4 servings
Course: easy side dish, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups large elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup flour
  • 1 cup heavy cream
  • 1 cup milk
  • salt and pepper to taste
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • pinch smoked paprika
  • 1 cup mild to medium cheddar cheese, grated
  • 1 cup Monterrey Jack Cheese, grated
  • 6-8 1 inch cubes Velveeta cheese

Method
 

  1. Preheat the oven to 350 degrees. Butter your casserole dish.
  2. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender. Drain the pasta.
  3. While the pasta is cooking, make the sauce. Melt the butter in a large sauce pan. Add the flour and cook, while whisking a couple of minutes until it starts to turn a little tan in color.
  4. Add the heavy cream and milk and cook until thickened. Add salt and pepper to taste. I like lots of black pepper in my macaroni and cheese. Add the onion powder, garlic powder and a pinch of smoked paprika. Taste and add additional seasonings if desired.
  5. Add the Cheddar cheese and the Monterrey Jack Cheese (or other cheeses you choose) reserving the Velveeta cubes. Whisk the cheese into the sauce until completely melted.
  6. Add the cooked macaroni into the cream sauce and combine.
  7. Add half of the mixture to the prepared casserole dish. Add half of the cheese and the Velveeta cubes. Add the remaining macaroni mixture and top with the remaining grated cheese. If you need more milk add it at this time. I prefer a finished dish that is really creamy.
  8. Place in the oven and cook until the cheese is melted and golden. Enjoy!