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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
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • Handheld Blender or Blender

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

Instructions
 

  •  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.
  • 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.
  • Remove the bay leaves and blend the soup in batches until the broccoli is mostly pureed leaving small chunks.
  • 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.
Keyword broccoli, broccoli cheese soup, cauliflower, easy soups, soups, spring soups

the best beef stew over creamy polenta.

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Beef Stew
Beef Stew

This beef stew over creamy polenta really is the best. I used short ribs that fell off the bone and their marbling just makes it delicious. The broth is rich mostly because of the short ribs. I use a chuck roast mostly which is very good too, but because I love short ribs so much it occurred to me that I should try this old fashioned beef stew I grew up with using short ribs. If you ever make a basic stew using short ribs, I think it will become your favorite.

Stew is the perfect comfort food in my opinion. I love it year around but especially when it’s cold. I love it with cornbread or just some really fresh saltines and of course big chunks of cheddar cheese. And, a favorite is over polenta. I remember growing up my Dad would make “polenta”. Seriously. It was before polenta was popular. We called it cornmeal mush. Anyway, we’d put the cornmeal mush or polenta in the bottom of the bowl, then add our beef stew! Amazingly Good! That is to this day a favorite way to eat beef stew.

Beef Stew
Beef Stew

No polenta, just the yummy stew with cornbread!

Beef Stew
Beef Stew

making the beef stew.

There’s a couple of steps in this recipe, but they are easy and make such a tremendous difference. I always use a well marbled chuck roast or in this instance I used short ribs. You actually could use a combination of oxtails and beef short ribs. I don’t use the stew meat you see in the store because it seems a little tough and it is really lean. You need the fat to make a delicious and rich broth.

I made the stew in the instant pot to save time in producing a very tender meat whether it is chuck roast or short ribs. Of course, you don’t have to make it in an Instant Pot; however, it will take some time to render the fat and to make a very tender ribs or roast, The ingredients and technique will remain the same without an Instant Pot.

My first step is to salt and pepper the short ribs or roast. If using a roast, I cut it into 1 inch cubes. I then brown them on both sides in a little oil on the normal sauté mode in the Instant Pot or on the stovetop in a heavy pan, medium to medium high. I saute in batches if I’m working with a large portion.

more instructions……

I then remove the meat from the pan and add a roughly choppd onion, carrots, celery and garlic. I cook stirring to release the bits from the bottom allowing the onions to become translucent I add the meat back in, the tomatoes , then I add the beef stock to cover the meat by about two inches, stirring to continue to deglaze the pan. I then add a bay leaf and I add one or two sprigs of fresh thyme. I secure the lid of the instant pot and set the Instant Pot for 35 to 45 minutes depending on the size.

At that point you can do a quick release or allow the Instant Pot to cool on it’s on. I check for salt and pepper and adjust. At this time I add additional carrots and potatoes because in the first cook I was building flavors and bringing the meat to fork tender so I just throw in a couple of carrots in for the flavor. Now I want lots of potatoes and carrots added and cooked until they are tender. I then set the instant pot to 10 minutes.

If you are cooking on your stovetop, cook follow the above steps and cook until the meat is tender. It make take 2 to 2 1/2 hours to become fork tender. At that point, check for seasoning, add the potatoes and carrots and cook until they are tender. Add your carrots about 5 to 10 minutes before potatoes, as it takes longer for carrots to get tender.

Beef Stew
Beef Stew

If you’re serving this without the polenta and want to serve it with cornbread, try my recipe for Southern Cornbread because it is no-fail (I think) and is delicious. Here’s the recipe for it: https://the2spoons.com/southern-cornbread/.

Cornbread
Cornbread
Beef Stew
Beef Stew

Another favorite to have with this stew is my Jalapeno Cornbread! It’s delicious. Loaded with jalapeno, creamed corn and cheddar cheese,s it is the perfect accompaniment so easy, the best jalapeno cornbread.

Jalapeno Cornbread
Jalapeno Cornbread
Jalapeno Cornbread
Jalapeno Cornbread

If you decide to make polenta, you can make it from cornmeal or you can buy polenta. I have purchased a coarse polenta and I’ve purchased an Instant polenta that seems finely ground. I have a hard time finding polenta in my area so if I order it online. This is what I ordered the last time: https://www.amazon.com/gp/product/B00DVIA9AE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. This is an Instant Polenta that is good and so fast to make. Because I was having the polenta with the stew I really didn’t want a parmesan cheese element so I just added salt, pepper and butter. So good.

Here’s the yummy recipe for this beef stew. Enjoy!

Beef Stew

beef stew over creamy polenta.

Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Instant Pot or other Pressure Cooker If not using a instant pot, I would use a Dutch oven or heavy pot.

Ingredients
  

  • 3 lbs Beef Short Ribs
  • Enough oil to coat the bottom of the pan
  • 1 Lg onion, quartered
  • 2 Carrots, quartered
  • 2 Stalks Celery, diced
  • 2 Cloves garlic, peeled and smashed
  • 1 28 oz can of whole tomatoes, crushed with your hands or diced tomatoes if you prefer
  • Beef broth to cover the beef by 2 inches above
  • 2 Bay leaves
  • 2 Tbsp Canola oil

Finishing the stew

  • 4-6 Carrots, peeled and cut into 1/2 inch pieces
  • 4-5 Baking potatoes, peeled and cut into chunks Add more depending on your potato size, you want lots of potatoes and carrots
  • Salt and pepper to taste

Instructions
 

For the Short Ribs

  • Set your Instant Pot mode to sauté or if cooking on the cooktop, heat your pan to medium to medium high. While your pans are heating, salt and pepper the short ribs. Add the oil to your heated pan. Add the short ribs and sear on all sides. Remove and set aside.
  • Add the carrots, celery, onions, garlic, and bay leaves to the pot and cook until the onions are translucent. Add the back into the pot. Add your canned tomatoes to the pot. Add enough beef broth to cover the ribs by about 2 or 3 inches over.
  • Change the setting to the meat/stew mode and set for 45 minutes. When the 45 minutes has completed, quick release the steam. Check the doneness of the short ribs. They should be fork tender, falling off the bones.

To finish the Stew

  • Remove the short ribs from the pan. Remove the bone and cut the meat into large pieces if necessary. Set aside.
  • Add the potatoes and carrots to the broth and other ingredients. If using the pressure cook mode, set for 10 minutes. At the end of the 10 minutes, quick release the steam and check to see if your potatoes and carrots are tender. Stove top, add them to your pot and cook until tender.
  • Add your rib meat back in and adjust seasoning! Enjoy!

For the Polenta

  • Cook the polenta according to the package directions. Most recipes call for parmesan cheese. If you don't want the cheese just add salt, pepper and butter.
Keyword cold weather meals, comfort food, Easy, instant pot beef stew, old fashioned beef stew, short rib stew, stew,, winter stews

Comforting, EASY Homemade Vegetable Beef Soup

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Homemade Vegetable Beef Soup
Homemade Vegetable Beef Soup

Who doesn’t love Homemade Vegetable Beef Soup? Comfort food at it’s best! This soup is loaded with carrots, potatoes, tomatoes, rice macaroni, lentils, frozen beans, corn and fresh spinach.

I used my homemade Beef Broth which was delicious by itself. Here’s the link for the beef Broth: https://the2spoons.com/essential-easy-homemade-beef-bone-stock/. This beef broth was made from roasting bones along with onions, carrots and garlic. I dumped those ingredients into a stick pot, covered with water and cooked for hours.

Homemade Vegetable Beef Soup

When I was making the beef broth, I set the Instant Pot for 2 hours. After the 2 hours I quick released the steam and removed the bones. When they were cool enough to handle, I removed the meat from the bones to use in the soup and returned the bones to cook for an additional 4 hours.

Comforting, EASY Homemade Vegetable Beef Soup

Homemade Vegetable Beef Soup
Homemade Vegetable Beef Soup

I used Mutti tomatoes because they are a great product. Here’s a link if you aren’t familiar. https://amzn.to/2U2h7Fg. These tins of tomatoes are pure tomatoes, with a wonderful flavor. They are actually from Italy. I can find them at my local HEB, but I don’t see them at all grocery stores. They are a little more expensive, but not expensive as other Italian tomatoes I’ve seen.

Comforting, EASY Homemade Vegetable Beef Soup

Here’s another soup recipe I have on the blog, Italian Wedding Soup is delicious! https://the2spoons.com/beautiful-italian-wedding-soup/.

Italian Wedding Soup
Italian Wedding Soup

Here’s the recipe for this vegetable beef soup! Enjoy

Homemade Vegetable Beef Soup

Vegetable Beef Soup in the Instant Pot

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Course dinner, Lunch, Main Course
Cuisine American
Servings 6 Servings

Equipment

  • Instant Pot

Ingredients
  

  • 2 tsp beef fat, olive oil or canola oil
  • 1/2 onion, unpeeled and quartered
  • 2 stalks celery, roughly chopped
  • 2 carrots, unpeeled and roughly chopped
  • salt and pepper
  • Beef from a pound or so of beef bones that had been used for making beef broth or leftover short ribs meat or chuck roast
  • 1 1/2 cups Diced tomatoes
  • 6-8 cups beef broth (I used homemade) See the link in my blog
  • 2 medium or 1 large Russet potatoes , diced ( or your choice of potatoes)
  • 1/4 cup long grain or wild rice
  • 1/4 cup small macaroni
  • Handfull of lentils ( optional)
  • 1/2 – 1 cup frozen Lima Beans
  • 1/2 – 1 frozen whole kernel corn or canned
  • 1-2 bay leaf
  • cayenne pepper, optional
  • dash of chili powder, optional
  • couple of hands-full of fresh spinach, optional

Instructions
 

  • Set the Instant Pot to the Saute mode or heat a large stock pot.
  • Add your oil, the onion, celery, carrot and garlic and saute for a few minutes.
  • Add the remaining ingredients, stir to combine and check for salt and pepper.
  • Set the pot back into the Beef/Stew mode and set for 15 minutes. When complete quick release the steam. Adjust seasonings, add the spinach, combine and serve with crackers or your favorite cornbread!
    If you were using a stock pot, cook until your potatoes and carrots are tender, along with the rice, lentils if you are using and the macaroni. ————
Keyword dinner, lunch, soup, vegetable beef soup

wow! you’ll love this lobster bisque

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Lobster Bisque
Lobster Bisque

The tomato-based sauce of this lobster bisque is enriched with homemade lobster stock, providing a delightful flavor. It features generous portions of lobster, complemented by a finishing touch of rich heavy cream.

Lobster Bisque
Lobster Bisque

how to make the lobster stock for this lobster bisque.

A homemade lobster stock is the key to a fantastic bisque. To make the stock I use the shells of cooked lobster with the ingredients listed later in the post. Many times I will cook the lobsters, remove the meat and make a salad for amazing lobster rolls. So amazingly delicious.

Live Lobster
Live Lobster
  • Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water.
  • Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through.
  • Remove the lobsters from the boiling water reserving the water.
  • Allow them to cool enough to handle.

You can remove the meat two ways:

  • If you cooked a whole lobster like I did, cut or gently twisht it off. Loosen the meat from the shell with your fingers and pull the meat out from the shell and set aside. remove the it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to seperate the shell from the meat underneath it.
  • Alternatively, use both hands to press down on tail to crack shell. Hold tail, shell facing down, and pull back on both sides of shell to crack open and remove meat.
  • Remove the claws, crack them and gently remove the meat. I like to keep the claw meat as whole as possible.
  • Keep all of the shells to use in your broth, along with the water you boiled your lobster.
How to Cook Lobster Perfectly - The Flavor Bender

To make the stock in a dutch oven melt butter, add a little olive oil, then add onion, celery and carrots, leftover lobster shells, garlic, and fresh tomatoes and cook for about an hour. After that you will be ready to start on your bisque!

If you don’t have a dutch oven, this is a good one.

what ingredients do you need for this lobster bisque?

  • lobster meat
  • lobster stock
  • onions
  • tomato paste
  • garlic
  • salt and pepper
  • celery
  • carrots
  • Brandy, Pinot Grigio, Sauv Blanc or Chardonnay
Lobster Bisque
Lobster Bisque

other soups I think you will love.

Want another seafood soup? This clam chowder is so simple and absolutely delicious! Here’s the link! i love this clam chowder.

Clam Chowder
Clam Chowder

Have some lobster meat leftover? Make some amazing lobster rolls.

Classic Lobster Rolls
Classic Lobster Rolls

Here’s the recipe for the lobster bisque. I hope you enjoy this recipe! Let me know!

Lobster Bisque

Lobster Bisque

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Course Soup
Cuisine American
Servings 4 servings

Equipment

  • Dutch Oven

Ingredients
  

For Cooking the Lobster

  • 1 1 1/2-2 lb live lobster or 2 lobster tails
  • pot of water
  • 1 tbsp salt per gallon water

For Making the Stock

  • 1/2 onion, diced reserving the other half for the soup
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 tbsp butter
  • 1 tbsp olive ouk
  • reserved lobster shells
  • enough reserved cooking water from lobsters to cover the ingredients by about an inch
  • 3 cloves garlic
  • 2 ripe tomatoes, quartered

For the Bisque

  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1/2 onion, diced
  • 2 garlic cloves, chopped
  • 1/2 6 z can tomato paste
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • a splsh brandy or other alcohol to deglaze like vodka or gin, or a fruity white wine
  • lobster stock
  • 2 tbsp flour for your slurry
  • lemon juice
  • heavy cream
  • the chopped lobster meat

Instructions
 

To Cook the Lobster

  • Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water.Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through.Remove the lobsters from the boiling water reserving the water.Allow them to cool enough to handle.

To Make the Lobster Stock

  • To make the stock in a dutch oven melt butter, add a little olive oil, then add onion, celery and carrots, leftover lobster shells, garlic, and fresh tomatoes and cook for about an hour. After that you will be ready to start on your bisque!

To Finish the Bisque

  • In a dutch oven, add the olive oil and butter, heat on medium until the buter has melted and sizzling a little. Add the chopped onion and saute until translucent, add the garlic and cook about one minute. Add the tomato paste and cook until it carmalizes a little or to develop flavors.
    Add the carrots, the celery, and declaze with the brandy or other alcohol and cook down. Add the lobster stock to hyour tomato mixture. Then, using an emersion blender or a blender, puree to a smothe consistency. Add the flour to a bowl. Then add a couple of ladles of the stock to your flour and combine. Then while whisking, add the slurry to your soup and continue to whisk until there are no lumps. Lower the heat to a simmer. Add salt to taste and add your lemon juice. Add your heavy cream.
    Divide the lobster meat evenly among your bowls. Ladle the soup over the lobster meat. Add a little drizzle of heavy cream if you like.
    Note: If you have enough lobster claws for all of the serving bowls, saute them in a little butter and serve them whole on top of the soup! Bon Appetit.
Keyword bisque, lobster, lobster bisque, seafood, seafood soups, soup, soups

this. authentic mexican tortilla soup.

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Authentic Tortilla soup
Authentic Tortilla soup

Authentic Mexican Tortilla Soup is all about the broth. You cannot create these flavors unless you start with dried chile that you soak in hot water and puree with tomatoes, garlic and onions. Creating authentic dishes from Mexico are so simple and easy after you learn about the dried chile. This soup has ancho and pasilla chile. This is a pasilla chile:

Pasilla Chile
Pasilla Chile

and, this is the Ancho Chile:

Ancho Chile
Ancho Chile

I can find them in my local grocery stores, but if you can’t you can order them online. https://amzn.to/3bvSPdc

and the Pasilla chile https://amzn.to/3lSM7mq

These chiles are part of the “Holy Trinity” for making authentic Mexican food. Here’s an article you may find interesting: http://benitosmexican.com/news/mexican-chili-peppers-holy-trinity/

this. authentic mexican tortilla soup.

Authentic Tortilla Soup
Authentic Tortilla Soup

I start this wonderful broth by seeding and removing the stems form the chile. Then I place them in hot water to soften for about 20 minutes. While they are soaking I fry a bunch of tortilla strips that I’ll use to garnish the soup, but I’ll add a handful to the puree . After the chiles have softened I add them to my Nutribullet along with onions, tomato, garlic, some tortilla chips along with some of the water I soaked the chile in and blend to a smooth puree.

If you don’t have a Nutribullet, use your food processor, and process until smooth. The Nutribullet is great though because the puree is so smooth you really don’t have to strain the broth to eliminate any left behind skins from the chile. https://amzn.to/32WK340

Please don’t be reluctant to try using these dried chile recipes. Another recipe I think you will love is this Birria, a Mexican stew using chuck roast and all of these delicious chiles. Here’s the link: https://the2spoons.com/amazing-birria-a-mexican-stew/.

Birria - a Mexican Stew
Birria – a Mexican Stew

this. authentic mexican tortilla soup.

I hope you make this recipe and all of my other recipes. This really is so delicious. I love authentic recipes. Maybe it’s my age. I don’t know. But I really love the flavors created by different cultures.

Just a couple of tips before you start, slice your tortillas the day before and leave on your counter to dry out so they don’t absorb so much oil and have an extra pasilla chile to fry after you fry your tortilla strips to garnish your soup with. Enjoy! This really is delicious.

Authentic Tortilla soup

authentic mexican tortilla soup.

5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican

Ingredients
  

  • 10 corn tortillas, cut into thin strips
  • 1/2 cup oil for frying the tortillas
  • 2 pasilla chiles, one thinly sliced for frying for a garnish
  • 1 ancho chile
  • 3 cloves garlic
  • 1/2 onion
  • 1 lb tomatoes
  • 3 Epazote sprigs (substitute Cilantro if not available)
  • 7 cups chicken stock
  • 3/4 tsp plus more if needed chicken bullion
  • salt to taste

Garnishes

  • 1 avocado, sliced
  • queso fresco, crumbled
  • mexican crema or sour cream
  • 2 chicken breast, shredded or torn in pieces (optional)

Instructions
 

  • Thinly slice your tortilla strips the day before and allow to sit at room temperature to dry out a little.
  • Remove the seeds and stems from the chiles. Bring a small saucepan of water to a boil and remove from the heat. Add the chiles, reserving one to cut into pieces to fry, and allow to soften about 20 minutes.
  • While the chile is softening, add about 1/2 inch of oil to a pan or skillet and in batches quickly fry your tortilla strips until they have browned being careful not to burn. Remove from the oil and drain on paper towels. Add the chile that you sliced into small pieces and quickly fry and remove to prevent overcooking, as it will burn fast. Drain and set aside.
  • Add the tomato, onion, garlic, the chiles, a handful of the fried tortilla strips and some of the water that you soaked the chile in to a blender or to a Nutribullet if using. If you use a blender you will need to strain the sauce. Add the sauce to the oil you fried the tortilla strips and add 3/4 teaspoon chicken bullion. Simmer in the oil for about 20 minutes. Add the chicken stock and the epazote and simmer an additional 20 minutes. Check for seasoning and add more chicken bullion if needed. Cook an additional 10 minutes.
  • To serve: If using chicken breast add a little to the bottom of each bowl, then top with a handful of the tortilla strips. Ladle the broth over the chicken and tortilla strips. Garnish with Queso Fresco, the fried chile, avocado slices or chunks, Mexican Crema or Crème Fraiche and a little cilantro if you like. Enjoy!
Keyword ancho chile, authentic mexican food, corn tortillas, mexican food, pasilla chile, soup, tortilla soup, tortillas

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

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

Seriously. This Broccoli with Potato and Cheese Soup is so easy. No sautéing, just dump the broccoli florets, diced potato, onion, and chicken stock into a saucepan! Yes, that easy!

The Best & Easiest Broccoli with Potato & Cheese Soup

There are so many times I make “stuff” because I have ingredients in my refrigerator that need to be used. Like this Broccoli with Potato & Cheese Soup. I didn’t want to spend a lot of time making this soup and I didn’t want this broccoli to hang out in the refrigerator any longer, so I just dumped broccoli florets in a saucepan, added diced potatoes, added a half onion, quartered, then barely covered with chicken stock.

Broccoli with Potto and Cheese Soup
The Best & Easiest, Broccoli with Potato Cheese Soup

The recipe of course will give you all the instructions..but as you can tell, this Broccoli with Potato and Cheese Soup is easy, yet so yummy.

Oh. Don’t forget broccoli is pretty good for you. https://dancinggecko.wordpress.com/2009/01/11/broccoli-nutrients/

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

And this is such a pretty soup! Top with more cheese, green onions? Wow!

Serve this soup with my Cheese Straws for more cheese!https://the2spoons.com/easy-so-cheesy-puff-pastry-cheese-straws

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

Broccoli with Potto and Cheese Soup

The Best & Easiest Broccoli with Potato & Cheese Soup

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Course Soup
Cuisine American

Ingredients
  

  • 2 bunches of broccoli, divided into florets
  • 2 medium russet potatoes or 1 large, diced
  • 1/2 onion
  • enough chicken stock to barely cover all the ingredients
  • 1/4 cup heavy cream
  • salt and pepper to taste
  • pinch of nutmeg
  • pinch of cayenne (optional)
  • 1 cup plus for garnish cheddar cheese
  • parmesan shavings for garnish (optional)
  • sliced green onions for garnish
  • cracked black pepper for garnish

Instructions
 

  • Place the broccoli florets, diced potatoes, onion in a saucepan. Add enough chicken stock to barely cover.  Bring to a boil and cook until the vegetables are tender. 
    Using an emulsion blender, or a food processor, slightly puree the ingredients for a creamy soup.  Add a little cream, heat through. Taste and add salt and pepper, a pinch of nutmeg and a pinch of cayenne if desired.  
    Garnish with more cheddar cheese, some parmesan cheese shavings, sliced green onions, and some fresh cracked black pepper.  
Keyword broccoli