broccoli cheddar soup smitten kitchen

broccoli cheddar soup smitten kitchen

No sugary cereals (the sweetest allowed was Honey Nut Cheerios), no frozen snacks you then bake (except Toaster Strudels, weirdly enough), no pre-made chips, cookies, snack cakes, soda… I think I didn’t know what Hamburger Helper was until I was in my early teens. I wonder how this would taste with romenesco instead of broccoli. No spaghetti or angel hair pasta – my dad (who is an Italian New Yorker!) I have one who, like your un-named family member, likes his foods separate. She was making lunch and found out I had never had spaghetti o’s. the boyfriend has even embraced that one! I hope you’re ready for some warm, cozy soup action, because this Broccoli Cheddar Soup recipe is one you have to try! I think I used less cheese out of preference as well. Deglaze with the sherry and then add the broccoli florets. Only adjustment I made was to start adding in the milk and then broth a little sooner than the recipe suggested as the gluten free flour tends to seize up a little. (And SHE wouldn’t cook a decent fried pork chop. Crunch, and Lucky Charms. Never looked back. ;) But have since denied them that as the salt and other things give me shivers. (I guess it’s just not in my nature to be deceptive?). No white bread either. Talk to me: What foods did you envy at friends houses that you were denied at your own? Adapted from Smitten Kitchen’s recipe. My frugal mother mixed powdered milk sometimes twice a day for four milk-loving kids. I have zero regrets; we were too busy eating it to consider how heretical it might be. At her house they had things like homemade bread and hunks of cheddar. potato and broccolini frittata. It’s still my favorite cold.). Well….look’s like I have to be honest about this recipe. Just wanted you to know that I make this all the time! How are you and Jessie the only ones to see it? I made this tonight and I loved it. I attempted carrots and beets the last two years and the damn rabbits ate everything. I remember the first moment that i realized- i was an adult and i could buy anything i wanted! P.S. Really tasty. Do you think it would work if I did everything up to assembly the day before and then put it in the oven to warm just before serving? Ahh- going after my Minnesota heart- thank you! Thanks for this recipe! Imagine my shock as an adult when I noticed it nearly everywhere! The day after Christmas I had a stomach virus and my mom opened my coke for me and told me it would settle my stomach. Made this tonight with half broth, half milk, almost a 1/4 tsp cayenne, three chicken Italian sausage links and a couple cups of shredded chicken from my homemade chicken stock. Sweet stuff? My parents, being Chinese immigrants, served white rice with stir-fried vegetables and meat for every meal. One of the first things I started buying myself in college was cans of ravioli. Hope that helps. Sorry Mom, I get it now! Our memories can often be better than the reality. Cheddar, Gouda, anything with a high milk content. Now that I eat all organic foods I still have to admit that this dish is one of my all time favorites. Oh well! Cannot wait to try this. Oh well! The broth is for the cheese sauce “ Slowly drizzle in milk, whisking constantly, then broth.”. As soon as I tasted this I was reminded of something sort of similar we had growing up. Cook for a minute or two, then add a cup of milk. My sister used to make the goopy broccoli casserole back in the day. I just made this, subbing cauliflower for the broccoli (that’s what I had on hand) and I added a little bit of parmesan to the cheese sauce. We were all so glad that I did! Pin Recipe. I have a love/hate relationship with broccoli cheddar soup. Any rice I want to use. A fried egg on top was a great addition and upped the protein. My beloved mother-in-law makes a version with the jar of Cheese Whiz, instant rice, and frozen chopped broccoli (horrors) and a whole stick of real butter. In retaliation, we returned from friend’s houses raving about a dish we refused to eat at home (like split pea soup). Cheese? Thank you for this simple, but very tasty recipe. After reading a few comments about the casserole being watery, I gave the cooked broccoli a ride in the salad spinner before mixing it with the rice. Cheers! I respect what my parents were trying to (except for the salt thing), but I still have a soft spot for white toast, no matter how devoid of nutritional value it is. Black rice is one of the types in a wild rice blend. I made this for dinner last night except I used brown rice rather than wild rice. I credit her for my (and my sisters’) love of all things related to food and cookery. We didn’t have sugar on hot cereal, but salt and maybe some butter. I think I will do a full cup of rice next time to fill it out a bit more – I did this as a vegetarian main dish, and could have used a wee bit more bulk. This casserole looks amazing, i’m a huge fan of broccoli, gonna give this recipe a try. I’m going to try this on Meatless Friday (this Friday)….but I have a slight sensitivity to whole milk…Can I replace with anything? The other bonus is that this soup is really easy to make. Basically two boxes of frozen chopped spinach, cooked rice, shredded cheddar cheese, and a couple eggs. I could eat a big bowl of this right now! We also showed you how to make extra-flavorful vegetable … Tempted to do so but was hoping someone had tried it and could give me feedback! Made this tonight, and followed the recipe exactly. However my mum made a version of this with brown basmati and the addition of sautéed leeks and cauliflower and with with gruyere in with the cheddar and it was totally delicious. I made this last weekend and will make it again this weekend, it was absolutely delicious! We made this last night and it was delicious! Hamburgers and a frosty mug of root beer at the A&W were a special treat. I remember all of the processed cheeses as special treats. How I miss the pieds noirs “pâté à la frita” (it’s a frita -kinda chachouka- in a puff pastry)…. Sorry……. I like to leave lots of yummy broccoli chunks, but that's just me. Thanks, Deb! Just made for the first time. My favourite movie of all time. thought it looked like worms. My mom always MADE us snacks for cheaper. By necessity mom cooked almost all her meals from scratch and that went on until some of us grew up enough to work and bring home our own bad-for-us food.But she did buy some big hot dogs that were too red that she would boil and the water turned red. First, loosely chop and steam your broccoli for a few minutes until it is soft but still al dente. I sometimes add crushed kettle chips and wheat germ on top – adds a nice crunch. Has anyone tried this with roasted broccoli instead of boiled? The next two, for the cheese/bechamel sauce. When I was a kid, she did indeed use the mayo and Campbell’s soup shortcut, though now that it has morphed into a meatless broccoli-cauliflower side dish, she makes it with a proper Mornay sauce. A veggie dish my fiance will actually eat! Then, a few weeks back I forgot to customize my produce order through Green Bean Delivery, and I found myself in possession of a few large heads of broccoli. I might actually like this one! Would use white cheddar and remember to add less cheese in the sauce next time. Pour over cooked macaroni. Add the stock and simmer for 5 minutes. This recipe looks like the best of both. Could either of those things explain this? And they don’t get it when I make my own tater tots. Thank you! usually our mom made us a marble pound cake and stuck a real, full size candle in the middle. Thanks. Delicious, nonetheless! Recipes . We never ate casseroles and I never knew they existed until I went off to college. FABULOUS, will be putting this in the “keeper” file! Another suggestion for your son’s food blog – “Throw it in the Trash.” That’s my three-year-old’s not-so-gentle way of telling me he doesn’t like something. My mom used to make chicken broccoli casserole. And on a side note — I can’t believe how old Jacob is now! I finally tried spaghetti-os in college and realized Mom had been protecting us all these years from mushy pasta in ketchup.She loved us a lot! Jill — It might. 1 small onion, finely chopped 1 garlic clove, finely chopped. Last week, my 4 year old went to stay at my folks house and she asked them if they could mail a meatball sub to her house! Thank you! And the only white bread I ever eat is the occasional loaf of sourdough. I had to make some tweaks (why does rice always take nearly double the amount of water any package instructions call for?@#!). Love it!!!!! To this day, i cannot buy junk food. And yes, I still like the name. Oh – and when she served said spaghetti and meatballs two years ago (we’ve been married 12 years, btw), my pasta-hating father at maybe 5 bites before leaving the table. I think next time I’ll add in a little more rice but otherwise its fantastic! Oh, how I lusted after Nutella. I have never, ever cooked with rabbit before so I’m not terribly helpful here. It sounds like you and I had very similar childhoods! YES! Heat 1 tablespoon butter in a medium saucepan over medium heat. Jan 14, 2018 - For reasons I cannot — for once, I mean, good riddance — articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup… This is awesome! Years later I’m back eating the same sort of diet I ate at home… go figure! My (older) brother got one sweet thing a day, but by the time I came along, it was a free-for-all. Maybe the curry power wasn’t her invention. What I would have given for Wonderbread! I might get it as a rare treat if I happened to be dragged grocery shopping with her and I begged in the most demeaning way possible. This and the other wild rice gratin (I use chard and mushrooms in that one) were huge hits at our house! all I wanted as a kid was tuna noodle casserole. I drained it well before hand. I love broccoli cheese soup and don’t think I could ever get tired of it (or any soup for that matter) especially during the cooler winter months. You can take the girl out of the midwest, etc. Confused with the “wild rice blend”. Serve with the remaining cheddar cheese for garnish and good, crusty bread. I could go on and on here. Sugarmama — OOOOOOOOH! I drank some and immediately threw up. I made it for dinner tonight. Next time I make it I’ll saute mushrooms and make a roux or home made cheese sauce. Love it!! This is a dish I have tasted in its numerous forms at a million potlucks but have never made for my family. Sadly, haven’t seen it since but I know it’s around. Was able to use the ends of a couple pieces of cheese, mixed in some cauliflower rice with basmati rice to clean out the freezer, and used dried garlic instead fresh. Made this tonight, and we agreed that there was just way too much cheese. “i should have known.” last night i altered it a bit by roasting 1/2 lb of chopped gold potatoes in the oven with 1/2 lb of broccoli, while the rice was cooking, in the same dish i was going to bake the whole thing in. I’m in the heart of wild rice country (Bemidji, MN) and will be preparing this recipe soon as I get some broccoli. It’s a lot of work for a ‘not so great’ result. When I got a little bit older she decided we needed to be more “healthy” and started making it with wild rice instead of stuffing- it was never the same unfortunately. Broccoli cheddar soup, serves 4-6. When she goes off to college, I guess I can start adding them in…though something tells me I’ll be wishing I still had to leave them out. I feel like such a bother. We had milk delivered from a local dairy. So I made this without the rice. maybe once a month my brother and I could pick something new we were curious about- within parameters, like sugar couldn’t be one of the first three ingredients- and we’d all try it and discuss it. Topped with cheesy croutons. Looks so good! And my teenager loved it. Inspired by the flavors of broccoli-cheddar soup, these crackers instantly become a smarter snack with the addition of frozen broccoli. Since I usually like baking food rather than cooking it I think this will be perfect. And I thought white rice was only available at a Chinese restaurant. But I made the Spanish-style one in college and adored it, made it a few more times. Son of Smitten (OK, maybe that one’s a little creepy) Thoughts? Except when I was the only kid in my kindergarten class without those gushers things…. I used all wild rice, steamed the broccoli to cut down wateriness, and sautéed 8 ounces of mushrooms and 2 diced stalks of celery with the onions. This was so awesome. Aug 31, 2020 - Explore Brennan's Cellars's board "Veggies: Broccoli, Cauliflower, Carrots... oh my! My brother and I ate at friends houses. Article by Bloglovin' Soup … I can’t wait to try it. If you want to mix a few, just use the highest amount of water and longest cooking time between the packages. half Cheerios and half Trix/whatever). My mom always just sauteed ground beef and then dumped in a jar of sauce, rather than forming actual meat balls. Then I went to summer camp and ate Lucky Charms every day. I also added leftover grilled chicken to make it a main course. Certain members of our family will only eat broccoli and rice if they arrive separately on his plate, thank you very much, and I cannot wait until he has a food blog one day to air these injustices, too. Can’t wait to make this for dinner tonight. How did I miss the “new bun in the oven” announcement!!!! Oh YUM, this looks like something I´d need right now after an hour horseback riding! This box includes six pouches of Simple Kitchen's (a ReadyWise Company brand) Creamy Cheddar Broccoli Soup. Sep 26, 2016 - For reasons I cannot — for once, I mean, good riddance — articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup… I loved it! My sister has been praising your website for years now and I finally decided to try a few recipes. Keep up the good work, My BFF’s mom made the BEST beef strogranoff with egg noodles when we were kids. Big pauses after striking a key before it prints. We ate a gamut of foods when we were growing up. My mom baked our bread (wah!) Nov 1, 2019 - For reasons I cannot — for once, I mean, good riddance — articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup… This is the only broccoli cheddar soup recipe you’ll ever need – enjoy! 120 ml cream. We love the wild rice gratin from your cookbook so much, I’m sure this will be a hit as well. my mother was a horrible cook. My favorites? Believe it or not I was denied cookies that weren’t homemade, except for vanilla wafers–they were for the banana cream pies my mother made. My family has a broccoli-cheese casserole dish that is both delicious and filled with all manner of artificial things and things that give you heart attacks. If you search the word “roasted,” you’ll see several comments above (starting with this one: https://smittenkitchen.com/2014/03/broccoli-cheddar-and-wild-rice-casserole/#comment-798454) mention using roasted broccoli (and I spotted one who noted using roasted cauliflower). And you better believe its somebody’s birthday for such an EVENT to take place. Loved it then but my tastes are more, ahem, mature nowadays. My mother would make the Rice-A-Roni version of this dish! Thank you for providing such a wonderful resource. Visit the post for more. But none of that fake and bake please. My mom was the child of a very busy mom, and a working mom herself when I was little, so convenience foods were the easiest thing for her to cook. Patty — Thank you. Use an immersion blender or transfer the soup to a blender in batches to puree the soup to the desired consistency. She was the worst cook alive. On nights that she was really not interested in cooking we got Mrs. Paula’s fish Sticks or Fried Shrimp. Btw, I forgot to say that I tried this recipe and the only thing I changed was that I used 1/2 cheddar and 1/2 Gruyere (because I LOVE Gruyere). But not in a blend. My Mum baked every day of her life, including the day she passed on. We weren’t denied much, food-wise, but I did grow up never eating Shake-N-Bake. Amanda — Tell me more. broccoli cheddar soup | smitten kitchen. I think it adds something nice. Very happy! My vote for your son’s blog is “Unsmitten Son.” :). I modified your recipe to make it gluten-free (celiac on top of the allergies!) For me it was any processed foods. I was never allowed fruit by the foot! I can’t wait to make this again soon or try the version in your original cookbook! I will also have to double this because of all my kiddos….six! We pretty much never got to have sugary cereals, but my wonderful father, who worked at home, would fix us breakfast every morning he was not away on a business trip. And how did I miss Jessie’s comment? My mother abhorred pickled anything. Recipes. I learned that taste must never be allowed to completely supplant nutrition, the primary reason we eat. We had a pretty balanced menu, nothing really denied and in the age of “modern” cooking we had plenty of “helpers” and casseroles tried out on us. Being in the UK velteeta, cheez whizz etc did not exist, and I don’t remember any dishes made with mushroom soup thank goodness. I chose to double this first attempt (what’s listed below is the original recipe) because it was for dinner and because virtually everything I’ve ever tried from Smitten Kitchen works out brilliantly. However, my husband bought me a cookbook a few years ago with a CrockPot beef stronganoff recipe in it that’s completely anti-cooking – a package of this, a can of that, a swirl of sour cream at the end – but it’s ridiculously delicious and one of my favorite comfort meals…making this story have a happy ending :). Deb, do you think it would be a good idea to substitute the broccoli with fresh asparagus? Discover (and save!) Oh how I miss Gourmet magazine! She and my dad both worked full time, and she subscribed to the school of healthy-ish convenience food- lots of chicken breasts and last minute salads and wheat bread. a treat! The other one was Christmas – being Jewish we didn’t celebrate it but my brothers and I desperately wanted a tree and presents and a turkey! I guess the saying goes true, you want what you can’t have. This is so, so delicious! Forbidden foods? Other grains — I think would work just fine here. Rarely, if ever, but at my age, most the stuff mentioned above didn’t exist. This. Any success/tips? Thank you for a wonderful comfort recipe. (i.e., when we were legitimately pressed for time) Wonder what that was about? I like leftovers & will double the recipe next time so I can have some! I’m bringing this as a side dish to a friends house tomorrow. From a can. Description. I might cut down on the cheese especially (but maybe all of the sauce). Oct 2, 2015 - broccoli cheddar soup, a food drink post from the blog smitten kitchen, written by deb perelman on Bloglovin’ .. I was denied fruity pebbles! Also, I accidently put ALL of the cheddar in the cream sauce and forgot to only do 1/3…came out a bit too cheesy for my liking. Helen — I’ve been using the Lundberg blend for a while and like it a lot. But it was different Plain Vanilla. Fantastic! I was tempted to spoon the cheese sauce into my mouth; it was that tasty. Money was tight for our family growing up. Potato chips on the top! I just wanted to suggest to those of you who want a creamy mac-n-cheese for the stove top, but something that tastes amazing and more adult than the kraft box stuff, you should really try the Modernist Cuisine Mac-n-Cheese. I didn’t like it. Casseroles? I didn’t have a pound of broccoli, so ended up with 1/3 broccoli, 1/3 cauliflower, 1/3 carrot mix. My mom made bread every Saturday, and that is what we ate every day until the next Saturday! Maybe that’s what distracted me from following the recipe?). As for your sons blog title, how about “A Separate Peas”? I guess everyone has something they’re envious of! My mom never bought cookies, she only made them. I still have never had a fast food burger either. I thought they were too salty but otherwise not terrible. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. Elio’s pizza We never got to have any good food! I guess we were lucky! But I was most certainly made to know how much of a treat this was. I was trying to find a recipe that I could make without meat. Made this with barley because that’s what I had and it was delicious. Had this for dinner last night – really, really delicious. Spaghetti with actual meat BALLS. Added some toasted walnuts to the rice mixture to give it a bit more texture. Oh well, I’ll just pull a little of everything out for him and I’ll eat it mixed up in all it’s glorious gooey touching mixed-up messiness. My first ever broccoli rice casserole! Tons of collected water at the bottom of the dish. I also still unabashedly love Campbell’s cream of mushroom soup, though I sometimes add things to it like dried herbs and wine. (It certainly wasn’t in my South African mother’s repertoire.) 1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small; 1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup) 8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish Best wishes!!! Rice-A-Roni is missing from my childhood culinary experiences! Pin Recipe. I also only got one birthday cake in my entire life – I’m not sure if it’s because my mum hasn’t got a sweet tooth, so couldn’t care less, or if she was being particularly frugal, as my dad’s birthday fruitcake from 3 weeks before was usually down to the last few slices and ‘that would do’. I still eat all those things to this day, but plenty of junk (unfortunately) food too. When I was at school I was insanely jealous of a friend whose mum would pack him jam sandwiches cut into squares for lunch. Your use of the wild blend in this recipe is a ‘genius’ idea and delicious. I will be making this over and over again. Or is the beauty of this dish the nuttiness and texture of the rice? Boil in Big Pot..spice cabinet held salt and pepper only. How lucky we were. Thanks for sharing! other times i’ve stirred in chopped spinach or kale. I remember when they were brand new and being advertised. It might be my favorite brown OR white rice EVER; it was so plump and round, like farro, but no germ. Feel free to take off your shoes, grab a cookie, and join the conversation. Thanks for sharing. My mom was a decent cook, but EVERYTHING came at least pseudo-premade (hamburger helpers, frozen lasagna, bottled dressings, she worked a day job). All agreed it was cheese ( way too cheesy and decadent anyone remember the Eddie Murphy about! Get some sauce years younger, was denied as a smal child, but surely do enjoy outcome! Fifteen-Year-Old ’ s so common around the block and back ; ), sugar Boo-Berry... And sharp cheddar only person who never had a wonderful version of a box or a fried egg top! Boyfriends started taking my skinny ass out to a movie was for the wild rice mix you?... Is perfectly balanced with all cheddar liked it ok but thought it was not allowed have! Start Guide to meal Planning its magic oven risotto and its my favourite! 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