Hi Friends and Happy Weekend! We made it! 🤗
I was so in the mood for Broccoli Cheese Soup this week. So I just had to make it happen.
I use fresh bunches of broccoli with the tops trimmed about an inch from the large stalk and cooked in a tightly covered pot with about an inch of water for about 3 – 4 minutes, which is just how I love it (as a side or in my soup!!!) You can also microwave or use frozen brocc. We aren’t picky here. Just don’t overcook . . . we are looking for bright, green broccoli that still has a bit of crunch. It is our goal to avoid the school cafeteria type of broccoli situation. Sorry, Rosie, you know I love ya.
Just like Mrs. Metz’ Cream of Crab soup, this Broccoli Cheese Soup comes together is about 3o minutes and is seriously better than any soup you will get in a restaurant (sorry to say this all the time, but I MEAN it). To reheat, just add a bit of chicken stock or broth to keep it creamy.
As a texture lover, I also added some Parmesan Cracked Pepper Crostini to my soup, the crunch of the hot, cheesy baguette paired with the creaminess of the soup is so tasty and adds a little fancy to your Cream o Brocc. You SO fine.
Parmesan Cracked Pepper Crostini also add a new dimension to my Maryland Crab Dip. You’ll love this pairing, toooooo!!!! 😉
Ser-i-ous-ly. These little toasts are awesome with anything!
To make the crostini, preheat your oven to 450 degrees and lay baguette slices out on a baking sheet. Drizzle with EVOO and sprinkle with shredded parm. Joss does this part and your kid sure can too! Then add a mini-grind of fresh cracked peppercorn to each little slice, moving quickly. Pop them in the oven for 3 minutes, then check them. If the cheese is browning around the edges, they are done! If not, set the timer for another minute. They should be crunchy in right around 4 minutes.
I’m giving you this recipe in a small batch. It’s enough soup to serve 6. Just double it if you want to reheat for lunch or give some away. It’s so good!!!! And it’s a Fourmile Ridge original!!!!
BONUS: You only need a handful of ingredients and it’s super simple to make!!!
Hashtag #fourmileridge if you make it! Post your pictures, peeps!!!
Kickin' Cajun Cream of Broccoli Cheese Soup with Parmesan Cracked Pepper Crostini
Cream soups are at the top of my winter comfort food list, and this Cajun Cream of Broccoli and Cheese is the best! The addition of the Parmesan Cracked Pepper Crostini is a huge hit with the big crunch factor and burst of peppery yum. BONUS: It's a cinch to make!
- butter - 4 Tbsp
- all-purpose flour - 1/3 cup
- half and half - 4 cups
- low sodium chicken broth or stock - 1 1/2 cups
- fresh or frozen and cooked broccoli - 2 cups, chopped- reserve some for garnish
- shredded sharp cheddar - 1 cup, divided - reserve some for garnish
- salt - 1/2 tsp, to taste
- finely ground pepper - 1/2 tsp, to taste
- cajun seasoning - 1/2 tsp, to taste
- Parmesan Cracked Pepper Crostini
- 1 baguette, sliced
- EVOO - 2 -3 Tbsp
- shredded parmesan cheese - 1/4 cup - enough for each slice
- fresh ground pepper - 1 tsp - to taste
- Preheat the oven to 450 degrees F.
- Melt the butter in a pot with a heavy bottom, do not brown. I used my small French oven.
- Stir in the flour and cook for 3 minutes, to reduce the flour taste.
- Stir in the half and half while whisking, whisk frequently until thickened and smooth.
- Cut the broccoli off of the large stalk, save about an inch of the small stalk on the heads. Place into a pot with a tight-fitting lid and add about an inch of water. Place on the stove over medium high heat and cook for 3 -4 minutes with the lid on. Take the lid off and carefully remove the broccoli to a cutting board.
- Chop the broccoli. I like mine a bit chunky, but many people like their cream soups super smooth. Just a matter of personal preference.
- Slice and lay the crostini on a sheet tray and drizzle with EVOO and sprinkle with shredded parmesan cheese. Grind fresh cracked pepper over the crostini (sometimes I grind salt, too, if the soup or dip isn't already salty). Bake for 3 minutes, check then bake for 1 - 2 more. The crostini should be crunchy like a crouton.
- Once the cream base of the soup is thickened, add the chicken stock, seasonings and most of the chopped broccoli (reserve some for garnish), taste and add more spice to suit your own preference.
- Stir in half of the shredded cheese. I used cracker barrel and I always shred it myself. Save the remaining cheese for garnish.
- Garnish with remaining cheese, remaining broccoli and crostini.