(function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true); Heat olive oil in a large soup pot over medium heat. I thought I hit the mark at 1.25 tsp, but the soup tasted much saltier after it cooled down. Very unsatisfying for all the time spent. Those were the days when I was running around so much I could eat things like this: http://articles.chicagotribune.com/2013-09-24/features/ct-tribu-daley-question-cheesy-chowder-20130924_1_butter-1-cup-flour-2-tablespoons-butter-reserved-clam-juice. Im excited to make this tomorrow night! How can you have never eaten broccoli cheese soup ever until now?! Everything blended up beautifully, and I then used leftover cheddar from your Marthas Mac & Cheese and leftover mascarpone from your ciambellone to add creaminess at the end! How much (volume) chopped onion do you estimate is in one small onion? This was bowl-licking delicious. My main issue is that once I used the immersion blender (to a chunky consistency), the small beads from the broccoli gave the soup a grainy texture. I think you are amazing. I know thats a lot of words to say, thanks! Agree with Deb that the texture is better chunkierit allows the broccoli flavour to really shine through. Had this tonight with delicious seedy bread on the side my husband made it and he did 75% half and half, 25% 2% milk it was SO delicious! It was so good I didnt even need the cheddar.and I dont take leaving cheese out of anything lightly!! Also curious if this recipe works without the roux? I LOVE cream soups. Will make again for sure :D. I made this soup last night for a group and I think you nailed it. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Im going to make a couple of batches of the soup, divide it to smaller portions and freeze. Perfect combo of thickness and richness. After a bit of pureeing, I dumped the soup into the crock, then added the cheese. Deb, Just made this soup, almost verbatim except I used a very strong white Gouda from Grocery Outlet. A new favorite for sure! Dinner tonight-solved! So delicious. Slowly whisk in the half and half until smooth. About X-times better than the usual gluey stuff you get in restaurants. (It is my go to bread for serving with soup). The four-year-old ate three bowls, the baby ate about one bowl before demanding to feed herself, and even my broccoli-hating husband managed to eat an entire ladleful. Add broccoli. I also thought it was difficult to freeze cream soups. Made it last night, ate it tonight. They started us out with champagne because: anniversary and then it was wine and I dont remember much after that. Thank you! Devine. I made this tonight, as is, and it was perfect. Okay, sometimes two but only if she isnt cranky. I mean, just consider all of the ways our lives have been ruined by finding how ridiculous brown butter and sea salt flakes are in crispy treats, or what happens when you make saltine crack into an ice cream sandwich, or butter in tomato sauce. I added a small amt of smoked paprika and cumin (per other suggestions), additional onions, garlic and broccoli and not nearly all the cheddar. It just never appealed to me. Made for dinner last night and it was so easy. Grilled Butternut Squash with Miso Butter. This soup works the best with sharp cheddar cheese. Quick question, though whats half n half? This is the second time I made this since I absolutely love it. Five years ago: Monkey Cake and Beef Chili with Cheddar Sour Cream Biscuits !, so I didnt add it. I think Ill try it anyway! Deb, now understand that this is coming from a gal who doesnt like super-creamy things and therefore doesnt actually like most cream soups, but when I make broccoli cheese soup (I mean its a great combination, right? I love the broccoli cheddar soup at Panera, but this is now by far my favorite! I became addicted to broccoli soup AFTER I delivered my tiny moppet. I will definitely be trying this next week! Yum! This can be achieved by eating healthy, low-calorie foods and avoiding processed and sugary foods. Privacy Policy, Instead of 1 cup half-and-half, you could use 1/2 cup milk + 1/2 cup heavy cream, 1/2 cup heavy cream + 1/2 cup additional stock or broth. But maybe Ill make some, and just point out that he can probably eat and enjoy anything home made by his achey, hormonal 8.5 months pregnant wife! Remove from heat and serve. The base of the soup is a roux, adding the liquid makes it something like a veloute, gives it body. Every couple of months we take meals to new moms in our parish and Im never sure what to bring, so Im always on the lookout for new ideas. Add more broth if it's too thick. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. I am also going to try to roast my brocc a little ahead of time to get a little more brown flavor. The third time I made it, I finally found a broccoli level that made the soup more green than white and a cream level that tasted rich but not worrisomely so and everyone loved the taste I gave them but I put it in the freezer because we were [drumroll] planning ahead! I made this again! 4. It's important to remember that . Add flour and stir constantly for a minute or two. Heat oil in a large Dutch oven over high heat until shimmering. This is one of my favorite soups for chilly weather. Im a food and wellbeing enthusiast researching and sharing foodstuffs and simple food-based concepts, such as fasting and clean eating. Add remaining 4 tablespoons of butter and flour. They give it a much richer flavor. Perfect for a chilly autumn night. I love how filling but not cloyingly creamy it is. (Progress!) Add in broccoli and seasonings and stir to combine. Yum!! Oh my, Ive never actually tried a broccoli cheddar soup. I saw cheddar cheese in the name of the recipe and it was love at first sight. Simple and incredibly tasty. And then the next night we took it out of the freezer and had it for dinner because planning schmanning, this soup was too good to wait to eat. I love broccoli cheese soup. Go for the same volume, 4 cups, when chopped small. Thank you! Its bad enough that creamy leek and potato soup is calling my name and the ever wonderful cream of butternut squash, but now this! This was so good! We were going to thank our summer selves all fall. I also add a small amount of celery, because I cant seem to soup without just a smidge of that either. I knew I had to make it even before learning that it came with broccoli and was in soup form. Added some cayenne to kick it up a bit but otherwise followed it as is. Plus, the antioxidants in broccoli may help boost metabolism and promote fat burning. I make broccoli cheese soup all the time! I let it cook wayyyy down soft, so it was a perfect meal for a tooth that desperately needs a root canal, haha! Trying to clear out my fridge! 75 I am so looking forward to making it. Love that its freezable. I do a non-dairy version using Swansons non-fat chicken broth, more broccoli and a peeled cubed potato. Add 2 cups stock; bring to a boil. Im having thumb surgery in a couple of weeks, and this will be just the ticket when Im recovering. I put up both lunch and dinner sized bowls for leftovers. Not too heavy, greasy or cheesy as other broccoli cheese soup recipes can be. It was AMAZING! It was so popular many years ago and I gave it what I thought was a fair trial. Let simmer until . Recommendations for a non-dairy version ? While I always trust your recipes (seriously, you havent let me down, from Snickerdoodles to chocolate cake to Kartoffelpuffer- Latkes- your recipes are just my jam), my husband doesnt like broccoli (gasp). Who knew it would blend up nicely and add some depth to the flavor. It still tastes good, just not the same luxurious texture as when its first made. Broccoli cheddar soup can easily be reheated in a skillet. It was just awful and it turned me off to the whole idea of this soup. I used a sharp shredded cheddar and you can taste the depth in every bite. Wow! My daughter has a bun in the oven (finally says this almost Granny, but I never nagged) she has had a cheese thing happening also, and did mention Broccoli Cheese soup while scarfing down some Whole Foods Mac&Cheese a month ago. ;) I used to make it just as you do (minus the bay leaf) and could never get it to taste like Paneras until I saw that Ashley (Not Without Salt) had tarragon in hersthat was exactly what it needed to take it to the next leveltry it next time! I made it ALL THE TIME and it was somehow the perfect thing. This makes cheddar a great choice for people who are looking for a high-protein snack that is also low in fat. Watching the cheese melt into the soup was so satisfying! Melt the butter in a large, heavy pot over medium heat. What have I been doing with my life. can this be made without the flour? Thanks for this. Love this! Next time, I might try using just 2% and adding a potato for extra creaminess. :). Add the broccoli florets, the chicken broth, and the seasonings. Ive been sneaking off to Panera to get my fix but feeling a little guilty about it since I know I should be making it myself. Adding this to my regular rotation for fall! Im making it for the first time today, smells delicious and looks so good! (Time for a do-over. I was even dubious of the carrot but it works and adds nice flecks of orange. That way I can blend to make it really smooth, and add some nice-sized chunks in afterward. Also, you may place the broccoli cheddar soup in a large saucepan and thaw it over low heat until it has completely thawed. Ive made it many times, now! Peeling the stems is important. I love that outfit on her. In a large pot, heat 1 tablespoon butter over medium heat. Cover and let the soup simmer for about 20 minutes, until the broccoli is tender. So over the heat! My husband is on keto and he LOVES brocolli cheddar soup, but wont eat it cause its not keto. My new soup in menu rotation! It makes it so rich, you MIGHT not need the cheese or cream. I made this tonight. Step 3: Thicken the soup. I love that it is light enough I dont feel bad going back for seconds (or thirds!) With the butter, the soup takes on a hearty flavor as the churned oils and fresh cream fat attach to the solid components of broccoli and blend beautifully. In addition to being a good source of protein, cheddar cheese is also rich in calcium and phosphorus, two minerals that are essential for bone health. I just made this with my daughters, ages 9 & 11. Cooked it for about 10 minutes after adding the broccoli and carrots and it was perfect. Not complicated, came together pretty quickly. This was so quick and easy and by far the best broccoli cheddar. could I use a regular blender? Perhaps I will try a version with a bit of cream and flour. Slowly whisk in the half and half until smooth. IN SMALL BATCHES, add the soup to a blender to blend or use an immersion blender. Its healthy but manages to taste decadent and with a heavy sprinkle of hot Hungarian paprika, its an incredibly satisfying meal. This is SO good. Hm, may just have to make that tonight with some good garlic bread! In fact, you may find far more fresh and tasty broccoli in fall because the vegetable is in season during this time of the year. Seriously one of the prettiest little girls Ive ever seen, and I have two of my own so Im not biased or anything. I love this soup, but a family member may be celiac. Add cheese cubes and heat on low until cheese melts. Have had much success and love the traditional way, but am trying to make it for someone keto. Thank you so much! Just chuck them all in there: they add depth of flavor, but really sharp cheddar will cover up any questionable choices. Then I saw this. Thank you!! I saw this on my FB feed and had to make it for dinner tonight. Add in your chopped veggies & potatoes except the broccoli and saute for 6-7 minutes. Your work is simply AWESOME. Ingredients. I used up all our broccoli-1.70 lbs. I just made this and it was delicious. I made this for dinner tonight. For a big pot, its always more practical to just hand-wash it, but they really do come out perfectly well. Ive been wanting to make soup, but it is too warm here still. I used to make a packaged mix (just add milk and broccoli) all the time when I was in college. Broccoli cheddar soup is classic comfort food that is also relatively healthy. Preheat oven to 425f and set the rack to the second lowest level of the oven. Using low-fat milk and cheese, along with plenty of broccoli, can help to keep the calorie and fat count down. Were a low cream family. Remove the bay leaves. Ill be keeping some bacon in the freezer for all of the next times that I will be making this soup in the next 6 months. Add salt and pepper to taste. My goal is to be your one stop shop for all the healthy recipes youll need from healthified Taco Bell menu items to brownie batter protein bites. Then, she adds about a cup of flour and cooks all the ingredients together for about 5 minutes. I will say that I cant digest a lot of milk too well, and this was a little hard on my stomach. Ill be making more and freezing it for the dreary winter days. Pour the chicken broth into a large bowl and whisk in the nutmeg, salt, pepper, and cornstarch until smooth. Seeing as Ive been cooking from this site for over 13 years thats still Pretty good going. It was amazing both times. I think this was my fault. Today, though, I think it turned out great, and I significantly reduced the prep (and maybe cooking) time! I JUST made broccoli cheddar soup for the first time for a Plated recipe yesterday and was like, huh, this is so easy to make, must find better better recipe. Made this the other day in a big batch for the week. Turn heat to low and add chicken broth and milk. Love all your Staub cookware in these recent posts! orgasmic. We were going to freezer-meal-as-a-verb like pros! Is it possible to sub the cream with coconut milk? I used 1/2 cup cream and a block of raw cheddar cheese. Additionally, broccoli is a good source of protein, which can help promote feeling full after eating. Eating leftovers as I write! I probably added more cheese than the recipe called for (which made it even more decadent). Thanks for sharing the recipe!! 7 ounces chopped broccoli florets (about 4 cups) 7 ounces shredded cheddar cheese (about 3 cups) 2 cups heavy whipping cream . Love broccoli cheese soup! My taste has apparently changed, and our standby broccoli cheese soup disgusted me when I made it last month. As for the crispy bacon garnish, well, it disappeared before the soup was done. Cal cools down belowoh maybeNinety? Oh, yum! I cant wait to try it when So. I would be terrified of ruining it, but at the same time, Im all about cookware that doesnt need to be babied. Thank you, Deb! Because I have found that almost all cream soups taste slightly better with a hint of sherry, and well, nutmeg + cheese=bliss. Bring the mixture to a simmer, and cook uncovered, stirring occasionally, until the broccoli and carrots are tender (24-26 minutes). :). Yum! If youre consuming large amounts of cheddar cheese every day, it can add up and contribute to weight gain. My one criticism is, its not thick enough. Mmmmm. I also tossed in a parmesan rind that I forgot to remove before using the immersion blender. Directions. So, if you want something a bit lighter, skips the cheddar or sprinkle a bit on top. I just made this in my Instant Pot and it worked great! I usually use almond milk but feel it would be too wimpy!Thanks! SO so good! Thank you! Thanks for fulfilling my broccoli cheddar soup fantasies! I made this tonight. When chopped small, this 12 oz bag was just over 4 cups of broccoli, so it seems like the 1.25lb measurement in the recipe might be off. Thank you Deb! We felt like it was a lighter take on some of the other versions of this soup we had. Turn the flame high and simmer the content for some time. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. More onions, more garlic and prob more broccoli. Thank you for all the inspiration. 2.5 Years Ago: Lentil and Chickpea Salad with Feta and Tahini Add me to the list of people who successfully made this with whole milk mainly because I already had it in the house. I found it delicious without any sharp cheddar. The recipe says coarsely grated cheddar, so I was wondering if that would make a big textural difference or if the soup would break if I used the finely grated cheese? This particular recipe also uses shredded carrots which is what you would find in the soup at Panera as well. (more), 4 cups chicken broth (try to use low-sodium broth), 4 cups broccoli florets (from about 1 head), 8 ounces mild yellow cheddar, shredded (about 2 cups). Do you have an estimated calorie count and serving size for this recipe? Hi Deb, I looove this soup!! Wish the kids would eat it but yum yum! Today's broccoli cheese soup treats your taste buds to a vegetable pure blended with parmesan and cheddar cheese - an appetizer delicacy. When soup is heated, pour the cream cheese mixture into the pot with the broccoli and chicken broth. used frozen broccoli, because, Alaska, and thats all we got. (However, its actually not.). Puree the soup to your desired texture I like mine fairly chunky, just lightly blended with an immersion blender or in an upright one. sheila. The carrot added such a great taste! Thanks! This is one of our all time favorites of yours that Ive been making for several years now. You do know that 1 cup of half n half, and a 1/2 cup heavy cream + 1/2 cup milk are the same thing, dont you? I made this about an hour or so before I would be serving it. You can also stir cornstarch into 1 cup of cold water or broth until the cornstarch dissolves. YUM! Going to freeze some as well. New here? Still delicious, thick and creamy! Thanks, Deb! The cream is part of this base/body, not just a finish. Immersion blenders just make it easier. Simple and splendid. I made this soup with 1% milk instead of the half n half (too lazy to run to the store) and I also cut out half the butter (in an attempt to make up for all the toffee and caramels Ive eaten this week)it turned out great. I used 2 lbs of frozen broccoli instead of 1.25 lbs of fresh and it turned out great. Reduce heat, and simmer 5 minutes or just until broccoli is tender. Thanks for a great recipe, Ill be making this again! Who doesnt love broccoli cheddar soup?!? AND, I add 1/4-1/2 tsp freshly grated nutmeg when adding the broccoli. I used Vermont White cheddar and added curry powder because my husband loved a chicken divan recipe I have with curry. While broccoli cheddar soup can be delicious and comforting food, it is not necessarily healthy. Six years ago: Grilled Lamb Kebabs + Tzatziki and Snickerdoodles While this popular soup is found all over restaurants and grocery stores across the US and Canada, it can easily be made at home using a variety of recipes. Season to taste and serve with more cheese and black pepper. Reserve about 2 cups of the soup in a liquid measuring cup. I just made this and its okay but kind of bland. Be sure to cover the cup or bowl with a damp paper towel so that the soup can steam. This dish was my official kick-off to fall and my boyfriend and I enjoyed it very much. I cant wait to try it! Blending the broccoli a little can also add thickness. This makes me laugh because when I was pregnant with my daughter I had a huge craving for broccoli cheddar soup something Id never even tasted before! OMG It is amazing! It brought back everything that was good about this soup. Alternatively, you could add more cheese. Thawing it in the fridge will take about 1 or 2 days until it is completely thawed. I particularly like the garnishment of more cheese! Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Sprinkle flour over onions and cook, while stirring for 2 minutes. I mean really, she is just precious, Deb! I was appalled at the way they made broccoli cheese soup. Better than Paneras! One broccoli stem contains 32 calories vs white pasta noodles which is about 180 . I do a roux like all others, but always find the feel of the finished soup, well, almost grainy. I used the broccoli crowns & stems & I loved both in the soup. I actually never liked broccoli cheese soup, or cheese bases in general. I recently came across a recipe for cauli-cream to use as a subsitute for cream. I also like the roasted portion of the broccoli, Wow!! Why didnt I arrive sooner?!?! We havent had broccoli cheddar soup in such a long time! But it was the best broccoli cheese soup! it is true isnt it ~ a girl can use her heavy cream split with milk to get half and half? My goal is to be your one stop shop for all the healthy recipes youll need from healthified Taco Bell menu items to brownie batter protein bites. I usually do a recipe with potato and sometimes milk, from an old milk calendar I think. As are all your recipes you never disappoint me!! This was seriously amazing. Made this today and followed commenters suggestion to add tarragon, and it was utterly delish. Creamy but no cream, and the rice helps to keep the cheddar from separating, too. The warm, sweet, and inviting taste of butternut squash comes alive in this soup, which expertly blends butter, carrot, potato, and other vegetables and seasonings for a creamy taste. Super yummy and super easy to pull together with a cold on a school night. Hooray for happy mistakes! Do you have any suggestions for how to make this gluten-free? These effects can help to promote weight loss by increasing feelings of fullness and preventing fluctuations in blood sugar levels that can lead to cravings. . Add onion and cook, stirring frequently, until translucent, about 5 minutes. So broccoli yummy goodness and the cheese added a little extra! Love love this recipe! From Black Bean and Potato Soup to Buds Italian Style Chicken and Rice. Allow the mixture to come to a simmer, then stir in the cream. Instant Pot Broccoli Cheese Soup (Pressure Cooker) . Velveeta has such a nice cheesy flavor and never breaks when it melts. On the 4th of July of all days. I got an immersion blender frim my daughters for Christmas. Thankfully its cooled off enough up here that I feel like cooking indoors again. I end up putting the whole 2.5 cups of cheese in but just wanted to verify with you. You have single-handedly induced in me a seemingly-permanent craving for broccoli, so I am excited to get warmed up on swiftly cooling evenings with this delicious looking number! This is a winner and the easiest thing ever to put together! 4.5 Years Ago: Oat and Maple Syrup Scones and Spaetzle. Its really wonderful. Would be great back-up food! Thanks. I am very happy to have this to try! I had some leftover zucchini and some frozen pumpkin puree from other recipes and threw those in there for extra veggies. I love broccoli cheddar soup, and this is easily the best Ive had. I wonder what a difference that makes I used orange cheddar, but your white cheddar makes things look classier, if thats possible when talking about a bowl of soup. I will be making this again and again!! Great deep broccoli flavor and it makes a big pot. I was a bit unsure about adding the dairy and simmering before I added the broccoli and carrot but it worked! So good! Made this soup this past weekend. Then I thought Smitten Kitchen. This recipe looks great I make my recipe with no roux, and it ends up being easier to control the richness. I am doing Meatless March and came across this recipe while searching under the vegetarian tag, and I am so glad I did! I have great plans to try to be a planning ahead gal for the bun I have in the oven. Excellent for a cold and snowy Colorado evening. i am impressed your posting. Seven years ago: The Baked Brownie, Spiced Up and Braised Romano Beans Healthy Recipes 101. . We ate ours with crusty and warm french bread. This is going to the top of my to-cook list. And I wasnt even really a fan of broccoli! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This looks so good! Some people prefer to eat broccoli cheddar soup in the springtime when they can make use of fresh, local produce, as opposed to having it in the winter. Always love some thick, broccoli cheddar soup for dinner :) Thanks for the recipe! Will soup turn out ok without that step? Your email address will not be published. Tasty, next time will make double batch and try to freeze half. I cannot say enough about how delicious this was. Thanks for sharing Im planning ahead and making this next week! I guess I know what I will be doing (in huge vats), so that come early March (still soup weather in Albany) she will have a few meals ready to go. Made it for dinner tonight and ate two bowls. 3/4 cup milk (preferably whole milk) Steps: Preheat oven to 350 degrees Fahrenheit. Bring to a simmer and cook, 10 minutes, until broccoli is very soft. I like to use both broccoli florets. It pureed right in and tasted *amazing*. It is not too rich or too overwhelmingly cheesy. What can I do differently next time? They do need to be tiny to cook more quickly. And I have half of it left over as it was huge. 5 cloves garlic minced; 2 tablespoons salted butter; salt and pepper to taste; Optional Toppings: paprika; shredded cheddar cheese; Steps. Microwave it on high until tender, flipping halfway through, about 6 minutes. Had some garlic and herb goat cheese in the fridge that needed to be used up, so I put that instead of cheddar turned out amazing! Looks lovely, This is, without question, the best soup of its kind! I made this last night and Dad (94) and I loved it. Id love to make this but have no immersion blender. Great soup, but I did feel compelled to add one tablespoon of Better Than Bullion (for a little more flavor) with a cup of water, to initially simmer the broccoli, then added the milk (less one cup) and half n half. I made this! This is cooking on the stove now. It cooks along with the other veg and blends in with an immersion blender, giving the soup a thicker consistency. Easy to make, tastes great and reheats perfectly. Do keep in mind that I already lowered the cream amount about as far I felt I could while still keeping the soup creamy; it wont taste bad with less, but it might not ring out as a creamy, cheesy soup. I was determined to keep the broccoli in there (it is my favourite vegetable), but I added some things and skimped on the stock (because hubby will eat a thick soup/stew, but loathes thin ones) Just double checked it April 23 so post-Passover for the second round of soup. Delicious! This was soooo good! And for those interested, the very small amount of flour in the recipe makes it very easy to sub gluten free flour with no discernible change to the finished product. Thank you for another fantastic recipe. Pandora Bread makes a soup like this that I have been trying to replicate. Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Add the flour and cook until golden, about 3 to 4 minutes. still delicious! Its satisfying and delicious. Directions . Add milk, broth, broccoli, paprika, and nutritional yeast (if desired); season with salt and pepper. My 8 month old had it as her first broccoli. Thanks for 1001 delicious surprises. Now I do it fairly regularly. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally . Im so glad this recipe came around again somehow! Yum! Add the onion and garlic and cook until tender, about 3 to 5 minutes. Cant wait. I also doubled the broccoli in an attempt to add even more veggies. Read the recipe a day or so ago and then saw the biggest, most gorgeous broccoli heads at the farmer market. Instructions. Just made this. Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Have you made this in a Vitamix? Made as instructed above using 1/2 cup of heavy cream and 1/2 cup extra chicken broth. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute. Such a lovely comforting meal. I used whole milk, and it turned out great! I cant wait until tomorrow so I can have it again for lunch. Better late than never. OK, this must be a pregnancy thing. I figured it was fate when you posted this! I used what I had on hand, subbing whole milk for the half and half and water for chicken stock (also, Im a vegetarian). So. Pour over the vegetables in the crockpot and stir. I am also really happy that you used white cheddar cheese and not orange. CANNED CHEDDAR CHEESE SOUP RECIPES RECIPES All You Need 2 days ago stevehacks.com Show details . Made more for myself & shared with son & his girlfriend (she hates veggies) & they begged for more. I was starting to get tired of soups and looking forward to spring just to not eat them anymore, but my faith has been renewed. I just made a cake from another well known blogger, and it wasmeh. Enjoying a bowl as I write this, and made it just as you directed.Thank you! Made this for dinner tonight and it was a huge hit. Perfect for a cold fall weekend. :) Thank you for giving me the idea. I made this last night and it was great! Made this on the weekend and my kindergartner and I both gobbled it up, it was so good, plus I had leftovers to freeze for another day! Freezer-Friendly: This soup is freezer-friendly and great for meal prep.I portion it out into individual-sized servings and then pop . At the time lemons were a rare and exotic find, Things were generally overpriced. pregnancy has really turned me on to the economy of frozen veggies! For anyone new to the recipe or new to soups, Id say dont add more than 1/4 to 1/2 tsp. Still delicious! Add the veggie broth and milk and bring to a boil. Thanks for all the work you do in the kitchen so I dont have to. I have frozen broccoli, how would I adjust the recipe for frozen instead of fresh brocc? I cant understand why some people hate broccoli? The whole family was very happy! Unfortunately as a diabetic I have to watch what I eat. My son made the bread, my daughter made a salad and my partner made a delicious pear and dark chocolate cake made with the leftover pear from making pear vodka. I was the chef at a tea room in the Historic areas a small town in Ohio. Net Carbs: 10g per serving Cream Cheese: Using cream cheese instead of flour and cream yields thick, creamy texture and has the added bonus of increasing the protein in this soup! Sign up for my email list to receive a FREE copy of Brocc's 2 Week Reset! Alternatively, you can place your container of soup in a warm water bath until it thaws. We have enough for dinner and to invite friends for lunch tomorrow. Is Broccoli Cheddar Soup Good For Weight Loss? Its on the stove right now, thank god. I added salt gradually and tasted after each 1/4 teaspoon, finishing the salting after cheese melted into the recipe. It is just perfect! My onion was tiny so I added shallot. I made this tonight for myself and my husband. Bring to a boil, stirring occasionally. Serve in bowls, garnished with a pinch of cheese. Simmered, pured, and then added about a pound of cheddar plus 4oz of habanero cheddar for the kick, and some cream. I didnt want to know why a cheddar cheese soup base was an obsession of so many people. Frozen should be no problem, should work the same. I must remember this when it gets colder. Turn the broccoli over at the halfway point to achieve even cooking. Made this today. Im experiencing a similar feeling to your site as I have felt about moving to Colorado. This cookbook was a go-to for me for many years and is pretty well-known in Canada for vegetarians. A good broccoli cheddar soup is the dang best. A tbs or two. But overall this was a tasty soup and perfect! Finally, pure the soup until its smooth and creamy. (Then again, I follow all your recipes to the letter.) On my measuring cup, 8 ounces equals 1 cup and 16 oz is 2 cups (yeah, Im good at math)! Wow. Made this last night used half skim and half cream since that is what I had on hand, and also had to sub in a bit of parmesan because my cheddar was running low. Thank you for this recipe. Do you think it would change the consistency or taste too much? How did this one re-heat after being frozen? Thanks for reading my mind. I even toss in crouton or two. The SK email with the link to this glorious recipe came in while I was sitting near my favorite window, which at the time had a chilly breeze blowing in. Ive always avoided the broccoli and cheddar soup because it sounded more indulgent than healthful, but you present a strong case to be more accepting of the devil on my shoulder. About half of the soup is pureed, which makes it extra thick and creamy, whereas the rest is left chunky so that you get some visible broccoli in every bite. I have never made broccoli cheddar soup before but I just made this and its incredible! Add in your chopped veggies & potatoes except the broccoli and saut for 6-7 minutes. Tasted none of the cheese or any hint of cream, just feels like eating a bowl of pured broccoli. When broth is hot, stir in frozen broccoli and let soup heat up again. Oh my, I do love a good broccoli-cheddar soup; and yours looks fantastic. I make it exactly as your recipe advises. Love this! What do I have to do to substitute cauliflower? Everyone in the family ate it up. I made this exactly as in the recipe and I really liked it. I served the soup with cheesy garlic bread, and it was wonderful! What gives? It was still creamy. Its so delicious! As an Amazon Associate I earn from qualifying purchases. Cheddar also contains conjugated linoleic acid, a type of fat that has been shown to improve insulin sensitivity and reduce inflammation. of whipping cream and the rest full milk. Ive made Mark Bittmans many times before, but was never quite satisfied with the texture of the broth. Talk about versatility! Love this classic soup. Then I made it with cauliflower and carrot. I dumped them into the pot still frozen and it was super easy. This was the BEST soupDH and I had this tonight as we braved the winter here in ATX. I like to add some mustard seeds, thyme, and nutmeg. Low on half-and-half I used 1/2 cup, plus 1/2 cup whole milk. At the very end, half and half and freshly grated cheddar cheese are added to give it a velvety smooth texture. I made this with whole milk instead of half and half. I wonder if anyone has some input on cheese curdling? I saute the onion/garlic/carrot in a little olive oil, add broth and broccoli, then blend the mixture. Along with this, use a pound of broccoli. I also used medium cheddar rather than sharp the last time, and it was still good (though I would prefer sharp). This morning I am making a frittata from your cookbook, so thank you for keeping my household fed! I dont know how you put her down. Somewhere i learned to add Tarragon to broccoli soup, the more the merrier. Add the veggie broth and milk and bring to a boil. Great story. Cant wait to have it again for lunch tomorrow. This was probably the best broccoli cheddar soup Ive ever had a perfect balance of creamy cheesiness and the healthy taste of vegetables. This soup was excellent! Id always questioned whether creamed soups were freezable so good to know that this one is. It has been so many years since I originally used the recipe and I have adapted it since. I need to start getting into the soup routine. This is such an adaptable recipe. He said the moose would have everything trampled soon enough. I forgot the cream or milk at the end, it was still amazing. This will be in the rotation a lot this fall/winter! Return the pureed soup and reserved 2 cups of soup to the pot. I have added a potato in the past as a substitute for dairy and it creams up really nicely. Funny, I made a recipe similar to this recently that skewed toward broth over cream (because health, natch) but was ultimately disappointing because, ya know, I really just wanted a big bowl of cheese sauce! We skipped the carrot and I used our goat milk for the dairy. Add the onion, carrot, and garlic and cook until just tender, about 5 minutes. I feel like a fanatic creep for even knowing this, but might it be this comment? And if so, any suggestions on tweaking the recipe? Makes me so sad.!!!! Magic. When properly stored, broccoli cheddar soup can last up to 7 days in the fridge. Made a double recipe of this last nightfour out of five thought it was delicious, one thought it was sooooo horrible Im going to throw up, Mama. (said in the most tragic and tearful way possible) She didnt. our broccoli soup contains only 152 calories, 292.1 mg of sodium, and 2.9 g of saturated fat, all of which strictly follow our nutrition guidelines. In addition, the soup is often made with processed cheese and white flour, which can raise blood sugar levels. Place the cold (not frozen) broccoli cheddar soup portions in the oven. This is the first thing I made with it, and it was delicious! Im so happy for you. This nutrient-packed vegetable is low in calories but high in fiber, making it a great choice for those looking to lose weight. Still I could not manage to ruin this soupit was delicious and even made me feel better about September. Or at least that's what always happens to me. This looks so delicious and comforting! I made this and after adding about triple the amount of water recommended i found it to have a consistency i liked. Add broccoli and bring soup to a simmer, stirring constantly. Make a thick paste by mixing equal parts butter and flour together. Yes, please. Except I completely changed it This is my favorite FAVORITE soup and I have made it about 20 times. Thanks again for the awesome recipe. Your daily value may be higher or lower depending on your calorie needs. I love it but never think of it outside of the times when I eat it at mediocre restaurants that friends are dying to go to. What a sweet baby! Well definitely have to put it on our list of things to make this fall! I made this tonight, and it was delicious! Somehow I just knew that you would be the one to help!! Ill be making it again. I used sharp white, hand grated. But had somehow forgotten about it lately. Thanks for another great recipe! They used canned broccoli, heated it, and cut slices of Velvetta and laid on top of the steam trays and let it melt. Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 cups (500ml) unsalted chicken stock, and optional 2 tbsp (30ml) fish sauce. Open menu. 12 oz spaghetti, Hi @mcdonalds its me again. I added some crumbled bacon on top and served with some crusty bread on the side. The recipe I used didnt call for carrots, but Im liking the sound of it. Can I use vegetable broth instead? Awesome. Easy to make and reheats well. Perfect soup for tonight!! Has anyone tried doing that? Thanks Deb! I have no idea how many times Ive made your cauliflower cheese recipe, and it was always fantastic. I did only use about 3 tbsp of butter and 1/4 cup of cream with 1/2 cup of 2% and a little extra broth (because I was saving the cream to make your apple cider caramels!). Ill make sure to go by weight rather than the cups measurement! I followed the recipe exactly-but added a Tbsp of sherry with the broth, and 1/4 tsp of nutmeg with the vegetables. . Thanks for sharing, will have to give this a try! This looks like just the ticket to cure me. Thanks!! Oh Deb, this soup is divine! You can top it with shredded cheddar and give it a couple of minutes in the oven until the cheese is melted if you like. Jim, the farmer, tried to give it to me cheaper but no way would I let him. What Are The Benefits Of Broccoli Cheddar Soup? Its always a bit too much. For side dishes, you could serve the soup with fries with a dipping sauce (yum yum sauce or boom boom sauce) or make a simple fresh salad like cucumber salad to have with the soup. Thanks so much! Season with kosher salt and black pepper to taste. Not sure at what point the soup loses the creaminess it needs. OMG I love this soup. Ill e it stillbut I can no longer tolerate all the cream. Id forgotten about this soup, which was a staple at some now defunct chain here in CA. Broccoli is a nutrient powerhouse that has loads of fiber. where i live we cant necessarily wait for the right weather for a bowl of soup or we might never get any! The dimples and hair are killer, just for starters. . Maybe this soup is a way to get my broccoli cheese fix and still please my family, who are a bit tired of the same old thing. This is one of my favorite smitten kitchen recipes ever. This soup looks delicious broccoli cheddar has always been one of my favorites. Reading about this made me remember Marshall Fields Cheesy Chowder. I may do 6 cups of broccoli instead of 4 just because I like my broccoli soup with lots of broccoli! I love the fact that this freezes well. Return the blended soup to the pot and add your cheese or nutritional yeast. The soup wasnt grainy before that point. No suggestions! :). Yum!! Thankfully, like last time, just like my mother promised me, babies nap a lot so Ive actually had more time in the kitchen than I thought I would. Add the butter, the diced onion, and diced carrot to a dutch oven. If that's what you're looking for, you've come to the right place. This looks like a great recipe. Basically, I chopped the veggies (onion and garlic, then peeled carrot and unpeeled broccoli) by pulsing them in the blender. I made this soup last night! I would recommend waiting until after you add the cheese to season the soup at the end! I love broccoli soup. Thank you! Used veggie broth, 1/2 C heavy cream, red onion, pinch of nutmeg, and Prairie Breeze cheddar. I dont have immersion blender so just left it as is. So yummy- added some celery and an extra clove of garlic. I bet your bread without a timetable will go perfectly with this! Heres the recipe- can easily be made dairy free! Thanks for sharing this recipe! I just had this for lunch it was heaven in a bowl. When I was pregnant with my first son I had bad morning (um, all day) sickness, and the main food I craved was cream of broccoli soup. Your email address will not be published. Ill be making this again. At that point, I should have set the soup to Keep Warm. This recipe is easy, and turns out delicious. Meanwhile, you can use homemade mashed potatoes to thicken the soup or follow the steps in the recipe to make mashed potatoes to add to the soup. We eat ketogenically (low carb, high fat, moderate protein), so would like to cut out the flour. It works really well with the broccoli flavor. With the cheese, I added a couple gratings of fresh nutmeg. They dont eat the produce, just walk on it. Does/would it come out thick enough? Heh. A friend gave me her recipe before she died and it has been my favorite ever since. Thank you so much for posting this. Eight years ago: Red Velvet Cake and Spaghetti with Chorizo and Almonds And I decided to go with fat-free half and half because I cant have all of that fat, especially with the cheese. I managed to freeze a few bowls for weeknight meals later on.Thank you! Im wondering if the soup got too thick/dense? When I first tasted it, it needed quite a bit of salt (broth doesnt have much at all). I actually used store bought cheap beef broth powder to make beef broth since thats all I had on hand instead of chicken, and it was still very good. Goodness, this looks amazing. Cheese ends up being incredibly fluffy when shredded or grated. Your recipes though? Enjoy! America Test Kitchen actually has a recipe for making your own and although I have never tried it, I am tempted! My husband and I had seconds, and, with some rosemary/olive oil bread, was a perfect dinner on a suddenly cool night. Theyre on repeat! Love broccoli soup. In the meantime, we get to have the leftovers tonight. No garlic, either. Looks wonderful! It is all stems so I wasnt sure.. I just made it with asparagus and kale (instead of broccoli), and a mix of cheeses i had leftover in my cheese drawer, and even that was delicious! I am curious if i could use frozen broccoli for this instead of fresh? If that's what you're looking for, you've come to the right place. :). Now I wanna try yours and compare! I spiralized the broccoli stem to make noodles for the broccoli part instead of using floweretes of broccoli. I worked in a nursing home for many years. A M A Z I N G! Turn the heat down to low and add the cheese, a handful at a time, stirring. so much more than the sum of its parts (which alone would be awesome). If you dont, you can end up with woody splinters in your soup. thanks for a great go to recipe. 12 oz spaghetti, Hi @mcdonalds its me again. Great taste! Whole family agreed. omg, this soup is SO good. I have no idea what the exact flavor that it imparts is but somehow it makes the soup that much better / more rounded in flavor. Don't miss another issue weekly recipe ideas, juicy pics, free delivery. How funny, and timely! Heat the soup until it is heated through and thickened. I was wondering the same thing, I eat the same way. (Allow each addition to melt completely before adding the next.) Its rainy here in SF today, so the perfect recipe. I lost my older sister suddenly just before Christmas and cooking is helping me move through the grief. Hi! Yet another great hit! And by the way, it freezes beautifully the cream doesnt separate like I thought it might. I was afraid my picky boyfriend wouldnt eat it because I used a stronger cheddar but we both devoured it. Of course. 5. I once had a broccoli, cheddar soup THING and so attempted my own recipe ONCE. She does look like a little doll! I cant wait to make it for my book club girls! Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. If you dont have fresh broccoli, a bag of frozen works just fine also. . Love you, southern girl! In fact, one stem contains more vitamin C than a medium orange. I like soups that are both creamy and chunky so I do something similar. Mmm, hello, dinner. This soup is AMAZING! Yum! I dont have cream :( Will it still be good? Made it this weekend and served it in home made bread bowls to a girl who said she doesnt like cheese and she loved it (-: Thanks! In addition, fiber helps to keep the digestive system healthy and prevents constipation. This was wonderful! :) Thank you! Along with watermelon and chicken nuggets Recently I wanted to make some (nope, Im not pregnant this time around ;-) and Im going to try your recipe! 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