Frankie Makes the Creamiest & Most Affordable Broccoli Cheddar Soup!
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- Опубликовано: 18 сен 2024
- Creamy, nutritious, AND budget-friendly? That's right, it's @FrankieCooks's broccoli cheddar soup!
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An easy-to-make yet hearty broccoli cheddar soup finished with fresh florets and warm croutons.
Ingredients:
2 butter pats
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
1/4 cup All-purpose flour
1 cup whole milk
1 cup heavy cream
3 cups homemade vegetable broth
5 cups chopped broccoli, from stalks and florets (save some florets for garnish)
Pinch of grated nutmeg
2 cups grated cheddar cheese
Salt and pepper
3 cups cubed french bread
3 tablespoons olive oil
Salt and pepper
Steps:
1. Heat a large soup pot over medium heat. Add the butter, oil, onion, carrot, and garlic. Season with salt and pepper and cook until softened and onions are translucent, 5-7 minutes. Add the flour to the pot and cook while stirring for 2 additional minutes to create a roux. Whisk in the milk and heavy cream. Once mixture has started to thicken, drop the stock (A.K.A. add the broth). Cook for 10 minutes, stirring occasionally. After 10 minutes, add 4 cups of broccoli florets and stalks along with the nutmeg, and continue to cook for 20 more minutes, stirring occasionally.
2. Turn the heat off of the soup and stir in the cheese until melted. Blend with an immersion blender and season to taste. Serve warm and top with reserved florets and croutons.
3. Cook's Tip: peel the broccoli stems before chopping them to add to the soup.
4. Preheat the oven to 400 degrees F. Toss the bread cubes with oil, salt and pepper. Place in an even layer on a baking sheet and bake for 15 minutes or until toasty and golden brown.
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Also i found the immersion blender at biglots for $10 !!
"I've always been a fan of nutmeg..."
_Townsends has entered the chat._
I just watched that dude boil an entire chicken in butter this week. Glad i understood this reference .
Great job showing how easy it is to make stuff like this at home from scratch. I think a big problem is failing to plan for meals. A lot of people don't think about dinner until they are hungry, and then it's to late to start cooking. You have to know when you plan to eat, and start cooking based on that.
Be cautious about using cruciferous scraps when making stock - they can give your stock an off flavor due to the sulfur compounds - if you're using the stock to make a dish with broccoli/cabbage/cauliflower, then it's not such an issue - otherwise it can overpower you dish
Another way to use up cruciferous stems and leaves is to make a pesto (from An Everlasting Meal, by Tamar Adler).
@@sweetsops.. What a great idea!
@@sweetsops.. Just bought the book, thanks for the tip!
@@HTNPSullivan you're welcome :D
Great tip!
To make it even more budget friendly, eat broccoli as a side dish on the one day, saving the stems. Next day, make this soup using only the stems (plus one or two florets for garnish).
I've missed Frankie so much!!!
Frankie talking with his hands always makes my day
I feel like you had the world's biggest onion and the world's smallest carrot today!
This series is so helpful thank you!
His “drop the stockkkkkkk” bit never fails to make me laugh 😂
I'm definitely trying this recipe. Broccoli soup is one of my favorite!
I love your videos! Teaching us good food doesn't have to be difficult! 👌
I'm an older, partially disabled person. I get a box of food each month from the local pantry/soup kitchen and often they give me a lot of fresh veggies and fruits, which is nice but I don't eat a lot on any given day. So I am always looking for ways to make use of the fresh food as quickly as possible.
So, today I will make this broccoli soup and Frankie's very yummy looking recipe for a SAVORY apple tart. My box also included a tube of dough for crescent rolls, so I will try using that dough instead of puff pastry and see what happens.
My next challenge will be doing something with a bag of small potatoes. I have a teeny tiny freezer in a smaller-sized fridge, so I can't cook a lot of foods in advance and freeze it. And unfortunately, these days, I don't feel comfortable inviting people over for a meal because of the virus, or otherwise I'd share the wealth.
This is awesome 👊🏽 I'm trying this out myself
Some fresh dill added at the end, or just a bit of fresh rosemary before blending, would really kick up the flavor. If you've got bacon, cook a couple of strips and crumble it in at the end. Lots of possibilities! Frankie's videos always inspire me to cook more often for myself. When you live alone, it's not easy to get excited about cooking a meal but Frankie's recipes usually are pretty simple and quick. (And good for my budget.)
definitely making this soup!
I love the packet drawer
Looks delicious!! Great video!
Thanks🥦
Broccoli-Cheddar was my favorite soup for decades, but now I add steamed cauliflower to it, too, and HOOBOY, does that take it over the top for deliciousness!!
Oh great - thanks Frankie..!
I’m having some trouble telling the new video thumbnails apart-I’ve passed this one by in my feed for days thinking “I’ve watched that already. I miss the stills of Frankie mugging for the 🎥…
Yummy, easy & satisfying....
One of my favourites! I will try it with croutons next time!
Need more details on the stock part…do you make it as soon as you peel the onion, etc.? Details! 😊. Thanks!
Basically, you save all your veggie scraps (I save mine in the freezer) until you have enough to essentially fill a pot. Then you cover with water and you can add additional veggies and herbs to it to adjust the flavor. Bring to a boil, lower to a simmer, strain/discard the scraps, and salt to taste. Now you have homemade stock made out of what would have been trash. I also do something similar with the bones leftover from turkey or chicken. Basically, anything goes
@@msjkramey thank you! Appreciate the response!
1 packet of dried chili flakes in the pot would make that soup perfect.
You could also use a small cooked potato or chop up a small potato and cook it in, eliminating the flour.
Any cool summer recipes?
I’ll be trying this
You are the best
Any good ideas on some cold soup?
Frankie!! what if you can’t have a lot of salt due to liver issues? Do I substitute and walk with?
Love it
It’s 102 degrees here. The idea of eating hot soup right now is not pleasant. I will save this for fall.
Question: is it necessary to grate the cheese? Could I just put the entire block in the pot and it'll met away just the same?
I am cooking a rustic roast chicken dinner tomorrow/today (2 am =p) I'll be making stock from the bones ect and am SO making this soup. mouth is watering WHY did I wait until this late to watch you. 😉
I don’t have that hand blender :( can I use my Ninja Bullet?
Would you do a potato soup?
1:14 Accent Typo STOCK = "STARK" 😎 Love the Enthusiasm (and accent) and I was actually drawn in by the Yummy Thumbnail so Subbed to enrich my mediocre knowledge of Recipes and Cooking 💥 Sunday Greets from Middle Earth
I forgot this show existed for so longboard and with me going to university next semester I need this 😅
the zach braff of cooking is back at it again!! hahaha my man
Yumm
My notifications are on, but I'm not being notified of new video postings. I just checked because I'm watching Frankie on television.
Woot woot.
i have a packet drawer now
looks nothing like yours tho 🤣💯
I can’t imagine how cheap your grocery bill is. This is gold
He makes fancier things for himself. 😄
No celery?
When I tried to use my veggie scraps to make stock, the stock tasty... dirty? Like dirt, I mean. Had to throw the whole thing out. :(
Julie, I have found broccoli, brussel sprouts, and spinach emit some funk so I omit them now. Cabbage is good, though.
newest episode on snap is good but dont go so fast jesus
You could have said budget bucket and you missed it!!
just don't season EVERYTIME with salt
Please do meals using less energy and the price of cooking stuff is going crazy
Feeling stupid 😐 Is the recipe with the precise amount anywhere?
looks good Frankie …now make it vegan. and oil free