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Broccoli Cheddar Soup In A Bowl
Winter Cooking: The Soup Post

Soup. Even the word conjures up warm tasty food that’s perfect in winter. Today I’ve got two soups for you that are easy to make and enjoyable anytime. Neither involves pesto.

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Hi again, Dear Readers:

Is it cold where you are? Chances are that answer is “yes” no matter where you are throughout the United States. After all, it is winter for a bit longer. Even though it’s getting closer to spring, we’ve still got some “winter” to go.

In parts of Texas, exploding trees have been keeping people up at night. The trees “explode” when the sap freezes and the trees break from the weight. We may have heard that happen here as well. It’s just like putting something liquid in your freezer and it expands. If there isn’t enough room for the liquid, whatever vessel it’s contained in will crack open. That’s why you don’t put glass in the freezer as a rule, because the glass will break upon expansion.

We’ve been experiencing our own part of the cold snap, and yes, he is still complaining that he hates cold weather.  Then it warms up and mosquitoes return for a day or two. But I managed to make him happy recently with a soup recipe for which he gave me a thumbs-up to make again. And I also made a similar soup that he wouldn’t touch, but it’s equally tasty.

New Member Of The Family

I texted Ami Pope a few weeks ago and told her about the remaining Spencer story. She texted back that she had a clear vision of the possum opening up one eye, looking at BF, and saying, “Hey buddy, can you help me out?”

After two posts mentioning our beloved dog, Spencer, I can report that BF has brought in another dog to give the pit bull a new companion. He’s been kind of lonely since we lost Spencer, and he’s been acting like a little puppy dog ever since. The pit bull is now eight years old, and at 85 pounds, is hardly a “puppy.”

But on a recent Saturday, when we had something else going on (keep reading), BF came home from work with a little “surprise.” As I’ve said many times, I don’t like surprises, because they’re frequently not good. BF told me that I had to bring the pit bull inside, having let him out to greet BF. Immediately, I knew it was something to which the dog would object.

Well, he didn’t object, but it was a surprise for the pit bull. Not to mention ME.

Buddy face

Look at that FACE!!

This is Buddy, a cross between a chocolate Labrador and a Catahoula Leopard Hound, also called a “Catahoula Cur.” (A “cur” is actually a mixture of breeds within a breed; it’s a little weird.) This cute little furball has turned the pit bull from an eight-year-old “puppy” into a doting father. They’re not related, of course, but the pit bull instantly became the elder statesman in light of the puppy moving into the house. In these pictures, taken the day of his arrival, he is approximately eight weeks old.

Buddy sleeping on James's chair

Awww. . . .

BF came up with the name, although we could have gone with “Rufus”, too. Buddy goes between hyperactivity and near-comatose. He’s got Spencer’s metronome tail and occasionally vocalizes like Spencer, too. He’s learning to bark, but he does whine and also chirps. (Did we get a monkey?) But of course, he’s not Spencer, and he’s got ice-blue eyes like a full-blooded Catahoula whatever or a Siberian Husky. At this writing, it’s been a month, and he’s now 12 weeks old.

Tab E. Cat, the resident apex predator, is not happy. He has expressed his extreme displeasure multiple times with hissing and swatting at both dogs, primarily at Buddy. Of course, this cute little puppy will, within a year or so, be as big as, if not bigger than the pit bull, who would like to cancel his trial subscription to fatherhood. But it’s getting better, a little at a time.

Naturally, I have nothing *else* to do all day long but deal with an untrained puppy. I gave him a unique nickname: “Broccoli Stir-fry.” But that’s just when I get mad at him. Titan, the pit bull, is busy all day teaching him how to dog. But it’s obvious he needs a break from fatherhood.

New Appliances

Well, say goodbye to our 1970’s avocado green stove.

That’s right, BF bought us some new kitchen appliances. They were delivered hours before he came home from work with that rodent, I mean, Buddy the new puppy.

BF sold something out of his shop and decided it was finally time to upgrade the ancient but functional appliances.

No kidding, we had an avocado green stove, as you’ve seen in previous pictures.

Avocado green stove

It served us well.

The stove and the old fridge/freezer with the non-working water fountain and ice maker have been removed and carted away. In their place are sleek new stainless-steel exterior appliances that leave a little more room in the kitchen, are energy efficient, and work great.

New Stove

Isn’t it gorgeous?

We’ve been talking about doing this for some time, but it always seems to get put off. Well, this time, BF said “I’m doing this,” and he did.

Refrigerator with closed doors

Equally attractive. Notice the indignant cat at the far right in the background, waiting to be fed again.

Availability

I have seen posts on Facebook from people in other places that have had considerable trouble getting the appliances they want. In some cases, the appliances are on backorder, or simply not available anywhere. We just purchased what was in stock at Lowe’s, which may or may not have been the absolute newest models. Lowes had them, BF bought them, and they delivered them two days later.

Stove

A closer look at the entire thing.

It took some time to get everything swapped out and get the older appliances removed from the house. We cleaned the floor behind both appliances before the new ones were added, and they were expertly installed by none other than BF himself.

A Fancier Stove And Refrigerator

One thing I enjoy teasing BF about is his slightly Luddite nature. It’s just funny to watch him when he is presented with something new, and he doesn’t quite know what to do with it. It’s just nothing that’s ever crossed his path.

I was perfectly happy with the coil-type burners. I would not have minded if he bought a new stove with the same type of cooktop. Surprisingly, this time, BF went in for something much more modern, complete with ceramic cooktops and a digital readout.

Stovetop on Maytag Stove

Every inch is fully utilized, and it includes a place to keep something warm. Neat!

This light reminds you that the stove is still hot, even if it’s turned off. Pay attention!

hot surface indicator

That “quick boil” burner really does heat up fast.

Red glowing coils under cooktop

Don’t touch it!! These burners can get up to 1300 degrees.

This is what happens when you turn one on under a pot.

The refrigerator is at once both simplicity and complexity in one place. In other words, it’s very modern, very sleek, very well designed, with a lot more interior real estate than the other one had.

Refrigerator with doors open

LOTS of room, even though it looks a little smaller

The door shelves in this new refrigerator are much bigger, hold much more, and can accommodate a gallon of milk. The freezer does not have an ice maker because there is no waterline in that spot. That’s OK, we have plenty of ice cube trays.

Get a load of the size of this butter garage:

Butter garage in new refrigerator holding butter dish and three sticks of butter

Plenty of room for whatever butter dish you have

I’m supposed to be making BF a Barefoot Contessa Apple Crostata soon because we were recently gifted some apples. Everything is ready for me to start baking. . .soon.

The one downside is that now that we have a refrigerator with clear shelves and drawers, BF can see everything. This includes the stuff that I put towards the back of the produce drawer where, hopefully, he’ll look past them. You know, the sun-dried tomatoes, Asian fish sauce, coconut aminos, and the anchovy fillets and paste. I’ve used anchovy paste a few times in stuff I’ve made for him. But for heaven’s sake, don’t tell him about it or he’ll lose his mind as he did with the Frozen Hot Chocolate.

Maybe I should try putting it in the drawer at the very bottom of the fridge. It’s impossible to see into it when you open the door.

Oh, well. Let’s make some soup!

Broccoli Cheddar Cheese Soup

It’s keto, It’s easy, and it tastes great. Even BF said so. If you’re a fan of broccoli cheese soup, this one’s for you. If you stop off at the grocery store on the way home, you can have a delicious hot soup for dinner in less than an hour. And if you care, it’s also vegetarian and gluten-free. Not that BF cares in the least.

This is one more recipe from Emilie Bailey’s Vegetarian Keto in 30 Minutes on page 66. It wasn’t included in the original post because I made it after I wrote and published that blog post. It’s easy and perfect for lunch or dinner on a cold day.

 

Ingredients for Broccoli Cheese Soup

The Setup (I grated the 3 cups of Colby Cheese ahead of time; the recipe calls for Colby Jack.)

You can use a pound of either fresh or frozen broccoli in this recipe, but since this was the first time making it, I used fresh. Prep out your ingredients:

Prep bowls of measured ingredients

So much easier to do this first.

So start out by melting the butter in a pot:

making soup by melting butter in pot

Like this–don’t brown or burn it.

Then add your celery and onion:

Adding celery and onion to soup pot

Just like that.

Saute until they get tender, then add garlic and paprika:

Adding paprika to soup

Drop it right in

Cook for just one more minute, then add in the broccoli:

Adding broccoli into soup

Cut broccoli came in handy here.

Then 3.5 cups of vegetable broth or stock:

Adding stock to soup pot

Easier when you measure ahead of time!

Of course, this is vegetable stock since it’s vegetarian, but if you wanted to use chicken stock (and you don’t care about vegetarian) I’m sure that would work too.

Here’s where this recipe is a bit different. Once the broccoli is cooked fork-tender, four to five minutes, remove half of the broccoli and set it aside.

Removing broccoli from soup post

There’s a good reason for this.

Next up, add into the pot 3/4 cup of heavy cream and four ounces of regular (full-fat) cream cheese at room temp. Leave the cream cheese out for a while before you plan to cook this, just like for cheesecake (but not two days like I do.) I normally buy the two-pack of 8-ounce bricks at Walmart, but some places sell smaller packages of four ounces.

Adding cream to soup pot

Cream

Adding cream cheese to soup pot

And cream cheese

It’s going to take a few minutes for the cream cheese to melt:

Cream cheese in soup pot

Whisk this around until it’s nice and melted

Finishing Touch

After a short while, the cream cheese becomes fully melted

Melted cream cheese in soup pot

Almost there, so keep stirring

Emilie recommends an immersion blender to better chop some of the broccoli and smooth out the consistency:

Immersion blender in soup pot

Do this carefully, of course.

I had to move the pot near an outlet for the blender, or use an extension cord across the kitchen.

You can do this in a standard blender, BUT–like Pea & Pesto Soup, you must be extremely careful. Remove the little inset in the top, cover with a heavy dish towel, and blend cautiously.

Ready for soup? Add the shredded cheese a handful at a time (3 cups of Colby, which I shredded by hand):

Adding cheese to soup pot

Stir in between handfuls to melt it

I prefer not to buy pre-shredded cheese because of the powdery ingredients added to keep it from clumping. It’s a bit of a pain, but the anti-clumping additives can also prevent the cheese from melting properly.

Once it’s incorporated (and melted), add the reserved broccoli back into the soup pot:

Adding reserved broccoli back into the soup pot

Almost there

If you prefer, you can blend all of the broccoli instead of just half of it. We liked it this way, but there’s nothing wrong with all-blended broccoli either.

Broccoli Cheddar Soup In A Bowl

An easy and delicious version of Broccoli Cheddar Soup.

Two thumbs up! BF really enjoyed it, so we have yet another “modern” dish to add to our dinner rotation. It’s tasty, cheesy, filling, and perfect for a cool or cold evening.

Creamed Cauliflower Soup

Similar to the broccoli cheese soup, I found this one in a book called Keto For Vegetarians by Lisa Danielson. It’s got a delicious-looking egg dish on the cover and a wide range of vegetarian food similar to Emilie’s. It was one of the many books I received as a gracious gift from Callisto Press while I was on their book reviewer list.

keto for vegetarians book

This is the book, if you’re interested.

I just happened to be flipping through this book one day, looking around and found this delicious soup on page 69. I told BF that I wanted to make some. Of course, the first thing he did was turn up his nose and make retching noises. I ignored him.

Similar to the prior recipe, it has butter, cream, and shredded cheese, so how could it be bad? It’s not like you can actually taste the cauliflower for what it is. But BF, being himself, just completely rejected it out of hand. So, the cauliflower soup is all mine whenever I decide to make some.

It’s a simple recipe, and you can make it either on the stovetop or in the Instant Pot. I tried the Instant Pot version first. The second time, when I took these pictures, I made it top of the stove and used frozen cauliflower. I’d opened a bag of florets by mistake.

The author also has a recipe for Slow Cooker Broccoli Cheese Soup on page 67 that also includes Greek yogurt cream cheese. Don’t ask me where I would find that around here.

So this is what you need to make this recipe:

Soup the setup

The Setup

There is no cream cheese in this recipe. Instead of Colby-Jack, this one calls for sharp cheddar. I’m a fan of the mild cheddar, but I bought extra-sharp here. Know what? It’s pretty good, so I suggest going with what works.

The recipe starts out the same, melt two tablespoons of butter over medium heat:

Two tablespoons butter

The recipe calls for grass-fed butter, but this is just standard unsalted stuff.

Once melted, add the onion and garlic:

Adding onion and garlic to soup pot

Then saute for about three minutes or so:

Saute in soup pot

Just until they start to soften

Now add in the cauliflower:

Adding Cauliflower into pot

I let it thaw for a few before I started.

Saute for a few minutes:

Sauteing cauliflower in pot

Since it was frozen, not fresh, I cooked it a little longer

Add in the veggie broth and a bay leaf:

Adding broth and a bay leaf to the soup pot

See why measuring first helps?

Cover and cook for 20 minutes:

Covering soup pot

Won’t be long now!

After 20 minutes, remove it from the heat. Obviously, I forgot to turn off the heat. Add in the cream:

Adding cream

And stir well

Now the cheese:

Adding cheddar cheese into soup pot

This is only one cup, not three.

Don’t forget the salt and pepper:

Adding salt and pepper to soup pot

The finishing touch

Again, stir well. And serve!

Finished cauli soup

Ready for soup?

This recipe makes four servings, and I had it for a few days afterward:

Four bowls of cauli soup

Lunch! Or something to go with it.

Really easy, really tasty, and great to make when it’s cold.

Bowl of cauli soup

Delicious and keto

One thing I didn’t take a picture of is using a wooden tool to cut the cauliflower into smaller pieces after cooking because they were big out of the bag.

No, BF refused, even though it smelled delicious. That’s just how he rolls, even in an emergency. Fortunately, we’re not having one right now, just a difference of opinion.

This recipe also has instructions for using the Instant Pot, but it wasn’t really much faster than the stovetop. I think both could work well with the IP, which is something to consider if you have a power outage and need to use a generator. We’re experienced with camp stove cooking now, so we could certainly make both soups either way.

Addendum: New Pinch Bowls

I’ve mentioned mise en place more than once in this humble little blog. I’m a huge fan of prepping out the ingredients before you start cooking, which isn’t what I saw growing up. But the little pinch bowls I’ve had for many years have either been broken or disappeared. Seriously, the stainless steel ones from IKEA have gone into the Vortex, and the glass ones broke over time. I have one of each left, and I’ve not found them on IKEA’s website.

But I found some new ones! They’re unbreakable and resilient SILICONE.

Two sets of silicone pinch bowls

Aren’t they cute?

I went looking for more but didn’t check Amazon as I should have. I mentioned it to BF one day and was considering ordering them from Cost Plus World Market. Lo and behold, we had to head to Baton Rouge one day, which means a few shopping stops when we’re done at the machine shop.

BF gets reluctantly introduced into places he would not have visited if I weren’t around. Cost Plus is one of them, where we get his new favorite cookie, Jammie Dodgers. This particular day in December, there were none of his favorite cookies, but we did manage to stock up on some things we like.

On the way out, BF saw these in a display near the checkout counter. Four in a package for $3.99. I grabbed two. They work wonderfully, fit in the dishwasher cutlery tray (just squish them a bit), and are perfect for measuring out your ingredients before you start. I’ve found that once you start doing that, the cooking process goes quickly. It’s almost like what you see on cooking shows.

Two packages of these will keep you cooking forever. Online, they now sell for $4.99, and Amazon has a range of different types and brands at different price points.

Until Next Time

I’ve posted printable PDF copies of both these recipes here on the Recipes Page. Scroll down to the bottom of the page to find them. One day, I’ll try to organize them a little more. Just click on the hyperlink and it will come up, ready to use or print. I’ve even added a new “logo” that I made on Canva recently.

Logo for HeatCageKitchen

You might see more of this in the coming months.

I might do a refresh of the WordPress theme, and this may figure into the redesign/rebrand. If I do it.

Even without snow and sub-freezing, t’s been very cold this winter. There’s no better time to make soup. Make it in your Instant Pot, CrockPot, some other appliance, or just on your stovetop. Spring is a few weeks away, so now’s the time to enjoy some soup before warmer weather arrives.

Happy Dining!

  1. I just made homemade veggie soup with sirloin roast came out delicious . I love broccoli soup too!!

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