It has been a while since I have been on here, but I have shared many recipes since. If you haven’t been updated on my Instagram @cozyalli, or my TikTok @cozywithalli, there is so much to update you on! The most important thing because it is cold outside is that… it is SOUP SEASON!!!
Soup Season
Now that the weather is chilly, I just want to be cuddled up inside eating a nice bowl of soup with some crunchy bread. Or soup in a delicious bread bowl (which is another recipe I am obsessed with). Broccoli cheddar soup is specifically a comforting soup for me, and I am excited to share my recipe with you! It is creamy, cheesy and loaded with vegetables. Nothing I enjoy more!
I have missed you!
I really missed this page and hearing the feedback from all you on here the past month. Let me tell you, it has been busy between holidays, assignments and my internship. I am working on becoming a registered dietitian at the moment, and I am a few months away from being able to take the exam! In order to sit for the dietitian exam, you need to complete your masters degree, and get supervised hours through an internship program. I finished my masters degree last summer and am right in the middle of my internship. In December, I finished my food service rotation at a school district, and it was actually so much fun! From that experience, I am leaning towards working in a school district since I love being around children in education, and being apart of the community of a school district. I am currently in my clinical rotation, and I feel like I am learning more and gaining more confidence in my education. Going into this rotation I had Imposter Syndrome BADLY, but now I am feeling more comfortable with clinical work, writing feeding tubes/TPN and giving nutrition education.
Why make soup from home?
Buying soup already made makes it higher in fat and sodium. When you make it at home, you have full control over this, which overall can make it fit in a diet easier. You can also make any diet modifications to fit your personal needs. I like making mine more veggie based with a veggie broth and lots of broccoli and carrots, but you can modify measurements to what you like.
The Best Broccoli Cheddar Soup
Ingredients
– bread bowls (optional)
– crumbled turkey bacon (optional)
– 3 large carrots (shredded)
– 1/2 cup butter
– 1 large yellow onion (diced)
– 2 cups milk
– 2 cups vegetable broth
– 3 cups chopped broccoli (chopped small)
– salt and pepper to taste
– 16 oz cheddar cheese (I did half orange half white)
– 3 cloves minced garlic
– 1/2 cup flour
Instructions
1. In a large pot over medium heat, melt butter. Add diced onion and cook for 4-5 minutes until soft and translucent
2. Add minced garlic and cook for 30-60 seconds until fragrant. Season with a sprinkle of salt and pepper.
3. Make the roux by sprinkling flour over the onion mixture. Stir constantly for 1-2 minutes until flour is lightly cooked. You want it golden, but not brown.
4. Pour in vegetable broth and milk. Stir and bring to gentle simmer.
5. Add chopped broccoli and shredded carrots. Simmer for 10-12 minutes, until broccoli is tender.
6. Reduce heat to low. Gradually stir in shredded cheddar until melted and smooth
7. Serve and enjoy!
Leave a Reply