Two Cheese Broccoli Soup

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!

Two Cheese Broccoli Soup - an extra cheesy spin on a popular classic!

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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.

Two Cheese Broccoli Soup - an extra cheesy spin on a popular classic!

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!

Two Cheese Broccoli Soup - an extra cheesy spin on a popular classic!

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!

Two Cheese Broccoli Soup - an extra cheesy spin on a popular classic!

 

I hope you enjoy it as much as Jaxon and I do!


Two Cheese Broccoli Soup
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Servings
4 servings
Servings
4 servings
Two Cheese Broccoli Soup
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Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a large pot over medium-high heat add the vegetable stock, broccoli, carrots, garlic, and onion powder. Cook about 10-15 minutes until the vegetables are tender.
  2. Meanwhile in a smaller pot, melt the butter over medium heat. Slowly whisk in the flour. Once the vegetables are cooked, slowly mix in the flour mixture. Next, mix in the half-and-half.
  3. Reduce the heat to low. Slowly add in the cheddar and gouda and mix until melted and well blended. Add salt and pepper to taste. Top each bowl with extra grated cheese if desired.
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Creamy Chicken Pot Pie with Puff Pastry

Comfort food at it’s finest – this Creamy Chicken Pot Pie is topped with Puff Pastry to give this classic a yummy twist!

Creamy Chicken Pot Pie

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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!

Creamy Chicken Pot Pie

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!

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

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!

Enjoy!

Creamy Chicken Pot Pie

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!

 

Creamy Chicken Pot Pie
Creamy Chicken Pot Pie with Puff Pastry
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Servings
6 servings
Servings
6 servings
Creamy Chicken Pot Pie
Creamy Chicken Pot Pie with Puff Pastry
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 425 degrees F. Set puff pastry out to thaw.
  2. 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.
  3. 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.
  4. 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.
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Red Wine Braised Short Ribs

These Red Wine Braised Short Ribs make an easy, yet impressive dinner!

Red Wine Braised Short Ribs

I made beef short ribs in red wine sauce many years ago and fell in love with them.  Naturally this meant that I had to perfect the recipe and make them for everyone else!  I think I’m addicted to trying to impress people with food, but with these Red Wine Braised Short Ribs, it’s so easy to do!

My mom was the first person to try them.  She was visiting me when I live in Colorado Springs for a few days.  I was going through a rough time, and it wasn’t easy for her to drop everything and come out there from Florida, but she did.  Of course, I did everything I could to thank her, including make dinner!  I actually love to cook for my parents.  I don’t think I ever make anything she made us for dinner growing up, but they always love my food anyway!

She loved the ribs!  I always serve them with carrots over mashed potatoes.  I don’t know if she’s ever attempted to make them herself, but she often reminds me that I need to make her these ribs again, and my Coconut Curry Chicken.

I have so many other recipes I’d love for her to taste test for me, but I don’t see her enough.   Thankfully, my own little family is always sure to let me know their favorites!  The last time I made these ribs for them (when I took the photos for this post!), my fiance asked, “Why don’t we eat this more often?”

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

If you’ve bounced around the blog some, you’ll see that most of my recipes fall into the quick AND easy categories.  Not this one.  It’s super easy, but far from quick.  This isn’t a dinner for a busy week night (I haven’t tested it in a slow cooker yet).  The ribs take about 2 1/2 to 3 hours to cook properly in a Dutch Oven, but trust me, they are worth the wait!

When you finally take the ribs out of the oven, you’ll smell this wonderful red wine and beef aroma! I absolutely love it!  The ribs will be fall apart tender, and there should be plenty of extra sauce if you prefer to have extra to pour over the meat and potatoes (if you choose to serve your ribs the same way I do).

These Red Wine Braised Short Ribs may just become one of your new favorite meals as well!  Let me know what you think if you give this recipe a try!

Enjoy!

 

 

 

Red Wine Braised Short Ribs
Red Wine Braised Beef Short Ribs
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Servings
4-6 servings
Servings
4-6 servings
Red Wine Braised Short Ribs
Red Wine Braised Beef Short Ribs
Yum
Print Recipe
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 300 degrees F. Season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium high heat. Add the beef ribs, in batches, and sear on all sides until well browned, about 4 minutes per side. Transfer to a bowl, until all the ribs are done.
  2. Reduce the heat to medium and add the garlic. Cook, until fragrant, about 1 minute. Add the wine and turn the heat back up to medium-high. Simmer until reduced by half. Add the broth or stock, carrots, and thyme. Add the beef and any juices that have accumulated in the bowl. Cover and bring to a simmer, then transfer to the over for approximately 2 1/2 hours, turning the meat halfway through cooking.
  3. In you want to use the excess liquid as a sauce, I would recommend putting it through a fine strainer to remove the solids first. You can then use it as it, or thicken it with flour or cornstarch. I usually just use it as is.
  4. Serve over mashed potatoes, if desired.
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