My Two Cheese Broccoli Soup is an extra cheesy spin on a very popular classic recipe!
My oldest son and I love the broccoli cheese soup that you can get in a bread bowl at a very popular restaurant. We literally fight each other for the last spoonful! I just HAD to try to make my own. It’s not an exact copy of our beloved favorite, but when my 9-year-old keeps asking me for more, then suggests we make our own bread bowls, I know I’ve got a winner on my hands! I added a second cheese to make this a Two Cheese Broccoli Soup recipe!
This is probably the only way I’m going to get this kid of mine to eat broccoli these days. Is it just my son, or do they get pickier and pickier when it comes to vegetables with each passing birthday? He used to eat Curried Broccoli Salad at age 2! Curry and broccoli! Now, he won’t touch the stuff without an argument.
The mom in me tells him that he has to eat it because it helps keep cancer away. A little much? Maybe, but it works. Sometimes. Other times, I have to drown it in cream and cheese and call it soup. That method gets him every time. And me too.
Yep. There are containers of this soup hiding in the back of my freezer where little hands can’t reach. Once you try it, you’ll understand!
I used two different types of cheese in this soup to give it a little bit different flavor – gouda and extra sharp cheddar. Both cheese flavors definitely come through!
This Two Cheese Broccoli Soup recipe can be made vegetarian by using a vegetable stock (this is how I always make it). It can also be made gluten free by using a gluten free flour as the thickener. I put this information in the recipe down below for easy reference!
I’m taking a break from all the yummy pumpkin sweets to share the recipe for this savory Spiced Pumpkin Risotto!
I’ve mentioned before that last year was the first time I ever ate anything pumpkin! I was hooked immediately on these Pumpkin Chocolate Chip Cookies and knew I’d be trying a lot more pumpkin-flavored goodies this year! So far I’ve made a Pumpkin Pie Spiced Coffee Cake that was instantly popular on Pinterest! But, I wanted to try a savory pumpkin recipe this Fall and decided on trying to create a Spiced Pumpkin Risotto!
Let me just ease your mind about something first. Making risotto is not that difficult beyond the fact you have to stir it…a lot. I was under the impression for a long time that it was a difficult dish to make and was hesitant to try to make it myself for awhile. I’ve actually never made a bad risotto! You just have to follow the directions, flex your biceps, only use arborio rice, and stir your heart out. Then, about 30 minutes later you get to enjoy the perfect creaminess that is characteristic of a true risotto!
I’ve actually loved butternut squash for many years and this past summer I had a risotto with butternut squash in it. It was good, but I was left wishing it had more of the squash flavor. I remembered that when I was making this recipe! I had plenty of extra pumpkin puree ready to go just in case! I’m convinced I figured out the perfect ratio of pumpkin to rice to parmesan and spice! It is actually quite good without the spice, but I added just enough that you can just tell it’s there.
I’m not even going to pretend I used a fresh pumpkin either. I would have, for sure, but my pumpkin knowledge is nil and so I went with canned pumpkin puree. It does make the whole cooking process faster since you don’t have to chop, bake, and puree, although I’m sure fresh is best so if you’ve got it, got for it!
This Spice Pumpkin Risotto is great on its own or as a side dish to almost anything! It’s the perfect comfort food for your family or guests this Fall! Hopefully, you’ll try it and love it!
Heat the olive oil in a large skillet or dutch oven. Add the shallots and garlic and cook 2-3 minutes until fragrant. Stir in the rice, then add the cooking wine. Cook until all the wine is absorbed, stirring continuously, then pour in half the vegetable stock. Continue stirring until stock is all absorbed. Once the stock is absorbed stir in the remaining stock 1 Cup at a time until each is absorbed.
Removed the skillet from the heat and stir in the pumpkin until well blended. Slowly mix in the Parmesan cheese and butter. Mix in the pumpkin pie spice. Taste and adjust spice as desired. Serve immediately.
This Creamy Chicken Pot Pie with Puff Pastry recipe is a smash up of a couple different recipes mixed with a dash of my own personal preferences, but I’m biased and just know you will love it too! It’s actually taken me quite a while to get this up on the blog. On my first attempt, I was taking too long to get it perfect. Because I’m not the type of food blogger who can throw away food, I always coordinate my blogs posts with our family meals. It doesn’t always work in my favor. People were getting hungry and lacking the patience I needed from them to get pretty pictures for all of you! Alas, it was eaten before any photos were taken.
This is attempt #2. It was almost a complete repeat of my first attempt, but this time around I was also a bit under the weather. While my photos are still not as perfect as I’d like for them to be (I’ll most likely try to get new ones yet again next time), the recipe is spot-on!
With this pot pie, you will have a rich, flavorful, thick creamy sauce loaded with chunks of chicken, potatoes, and vegetables! The sauce itself is flavored with shallots, white wine, and tarragon. Anytime I make something with peas and a cream sauce I always feel the need to add tarragon. I can’t remember ever using tarragon any other way, but I really do like it a lot so, if you have some suggestions for using it I’d love to hear them!
I usually put all of the pot pie filling into a large baking dish and top with a single sheet of puff pastry. I love love love puff pastry! In these photos, I decided to use my individual baking dishes. I know we can’t be the only family who fights over the crust! This was a great solution to that problem and everyone got more than enough! It did take two sheets of puff pastry to top the individual dishes, though. I used one empty baking dish to make imprints on the pastry dough to the cut out perfectly sized ovals to fit on top of each pot pie. As I was making them I realized they look like footballs! So now these are also being added to my football party food list!
I hope you give this Creamy Chicken Pot Pie with Puff Pastry recipe a try soon! Maybe even at your next football party! Be sure to let me know how they turn out!
Fun Find! I have had these Le Crueset Mini Cool Tools for years! I use them to remove hot dishes from the oven, over hot lids when I’m cooking on the stovetop, and as coasters. Both my kids have taken them at times to play with them and they still look brand new! I also have some of the full sized hot pads as well and they get uses almost every single day!
Preheat oven to 425 degrees F. Set puff pastry out to thaw.
In a large skillet over medium-high heat, melt the butter, then add the shallot and garlic. Cook 1-2 minutes, then add the chicken and cook for another 1-2 minutes. Stir in the flour, salt, and tarragon. Mix in the milk and creamer and bring to a boil. Reduce heat and simmer until the sauce thickens.
Once the sauce is thick, mix in the wine, potatoes, carrots, and peas. Transfer to one large baking dish and top with one sheet of the thawed puff pastry, or use 6 individual baking dishes as I did in the photos above. You will have to use one of your baking dishes to make imprints on the puff pastry so you can cut it to fit on top of each dish. Make a few slits in the puff pastry for steam to escape while cooking.
Place baking dish(es) on a baking sheet and bake for 30 minutes for a large baking dish, or 20 minutes for the smaller dishes.