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  • (light music)

  • (Natasha sighs)

  • - (chuckles) Hey everybody,

  • it's Natasha of natashaskitchen.com

  • and I have such a treat for you.

  • I'm gonna show you how we make broccoli cheese soup.

  • This is creamy, cheesy, loaded with fresh broccoli

  • and oh so delicious.

  • And stay tuned for the creative way

  • we serve this at the end.

  • It is my son's favorite.

  • Let's get started.

  • (bell dings)

  • This takes just 30 minutes to make,

  • so prep all of your ingredients,

  • so they're ready when you need them.

  • Chop four cups of small broccoli florets

  • and you can also use the stems if you want,

  • just peel and dice them into bite sized pieces.

  • Peel three medium carrots and slice them into thin rings.

  • If you haven't already, make sure to watch our video

  • on how to sharpen a knife and learn basic knife skills.

  • You'll need one cup of finely diced onion,

  • so slice one medium onion.

  • We're just using a regular yellow onion,

  • but you can use a white onion or a sweet onion.

  • You've probably noticed, I used my food scraper

  • a ton in my prep work.

  • I love this tool and I will link to it in the notes.

  • And last but not least,

  • we're gonna get the cheese out of the refrigerator.

  • You'll need 2/3 cup of shredded Parmesan cheese

  • and two cups or four ounces

  • of shredded sharp cheddar cheese.

  • This box grater gets used a ton in my kitchen

  • and I will link to this as well.

  • In a five and a half quart dutch oven or soup pot,

  • over medium heat melt two tablespoons of butter

  • and we always use unsalted butter in all of our cooking

  • so we can control the salt.

  • Add the finely diced onion and sliced carrots

  • and saute until the onion has softened

  • or about five minutes, stirring occasionally.

  • (metal clanking)

  • Next, add four cups of low sodium chicken broth.

  • We do have a recipe for homemade chicken broth

  • which I will link in the notes.

  • Season with one teaspoon of garlic powder,

  • one teaspoon of sea salt, a quarter teaspoon of black pepper

  • and a quarter teaspoon of dried thyme.

  • Bring that to a boil over medium heat.

  • Add the broccoli, bring it back to a simmer

  • then partially cover and continue cooking

  • until the broccoli is softened.

  • This takes about 10 to 12 minutes,

  • depending on the thickness of the broccoli.

  • It's a great time for a coffee break

  • and if you want a closer look at our coffee station

  • or the rest of our kitchen,

  • check out our kitchen video tour.

  • Once the broccoli is at your desired done-ness,

  • remove and set aside two cups of vegetables.

  • You'll need to blend the remaining soup in the pot.

  • You can use an immersion blender

  • and blend it right inside the pot,

  • or transfer it in batches to a blender or food processor.

  • Blend it until it's completely smooth

  • or your desired consistency.

  • Now to thicken the soup,

  • in a small bowl combine half a cup

  • of heavy whipping cream with three tablespoons

  • of all purpose flour and whisk vigorously until smooth

  • and no longer lumpy.

  • Then blend in one teaspoon of Dijon mustard.

  • The mixture will be thick like a frosting.

  • Bring the blended soup back to a boil,

  • then whisk in the cream and flour mixture,

  • whisking for about three to four minutes

  • or until it's completely smooth and thickened.

  • Remove the pot from the heat and stir in

  • your Parmesan cheese and shredded cheddar cheese.

  • Continue stirring until the cheese

  • is dissolved into the soup.

  • We take it off the heat before blending in the soup

  • because if the mixture gets too hot or starts to boil,

  • the cheese may clump together

  • and won't incorporate properly.

  • Lastly, stir in the cooked vegetables

  • that we set aside earlier and season the soup

  • to taste with salt and pepper.

  • The soup is ready to be served.

  • You can transfer it into bowls

  • and serve with toast or crackers,

  • but our favorite way to serve is in a bread bowl.

  • To make individual bread bowls,

  • you'll need six to seven inch in diameter

  • sourdough round loaves, also called boules.

  • Using a serrated knife, cut off the tops.

  • Scoop out the centers with a spoon

  • to make room for the soup

  • and don't get rid of those centers.

  • They are delicious and I love to serve them with the soup.

  • Cut one bread bowl for each serving,

  • then broil in the center of your oven

  • for two to three minutes,

  • keeping a close eye on them so they don't burn.

  • Ooh!

  • I love recreating restaurant favorites at home.

  • And I am excited because I'm hungry.

  • So let's do this taste test.

  • Okay, here we go.

  • Ooh, kinda hot.

  • Oh and toasting the breads like this

  • makes it taste like it just came out of a bakery

  • 'cause it crisps the outside and keeps the center soft.

  • It is so good.

  • It tastes super fresh.

  • Okay.

  • Now, I'm just gonna ladle a generous amount of the soup

  • right into the bread bowl.

  • It's so fun. (laughs)

  • I serve it for this like my son.

  • He gets excited 'cause it's just like in the restaurant.

  • Yum yum.

  • Creamy and cheesy.

  • All right.

  • And I love to serve this while it's still piping hot,

  • because once you add a little bit

  • of extra cheddar cheese over the top,

  • it melts onto the soup then you get this

  • lovely little cheese pull.

  • So that's what's gonna happen right now.

  • Let's give it a second.

  • Okay, I'm just gonna do this.

  • I'm so hungry. (laughs)

  • Here we go.

  • Oh, this is so creamy.

  • Yum and loaded with broccoli and veggies.

  • I love that it's just half a cup of cream in this.

  • But the texture is amazing.

  • Mm.

  • I love that this is staring back at me. (laughs)

  • Mm.

  • Mm.

  • Wow.

  • That is a 10.

  • Seriously, comfort in a bowl

  • and the ultimate broccoli cheese soup.

  • I think what really makes this is not just

  • adding the cheddar cheese,

  • but also that Parmesan which just adds an extra layer of

  • cheesy goodness to this soup.

  • Wow, (laughs) if you love broccoli cheese soup,

  • you have to have to try this

  • and that little bit of Dijon mustard in there,

  • and a little bit goes a long way,

  • but it really amps up all the flavors

  • and brings this together and remember I said

  • to keep the inside of the bread bowl for dipping?

  • Ah, this is just the best way

  • to soak up that creamy goodness.

  • Dunk it right in.

  • Mm.

  • And these sourdough bread bowls, they're so fun.

  • They're just like out of the restaurant.

  • This is my son's favorite way to eat this.

  • Feels like eating out and then also,

  • because we toasted the bread bowl it literally tastes

  • and the texture is just like something out of a bakery.

  • So delicious.

  • Look at that.

  • Listen to the crunch.

  • (bread crunches)

  • Make this soup.

  • You're gonna feel like you're winning at life.

  • (laughs) I'm gonna go enjoy this.

  • I hope you guys enjoyed this episode

  • and we'll see you in our next video.

(light music)

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