Okay, let’s make some soup! Today, I tackled a Cajun broccoli cheese soup. I’ve always loved the creamy goodness of broccoli cheese soup, but I thought, why not spice things up a bit?
First, I grabbed a big pot. You know, the one you use for a good amount of soup cause why cook just a little bit when you can cook a lot, right? I put in some butter, let that melt over medium heat. Then, I threw in some chopped onions. Nothing fancy, just diced ’em up and tossed them into the pot. I cooked the onions until they were soft and looked a little see-through. That’s how you know they’re ready, at least that’s how I know.
Adding the Flavor
Next, it was time for the good stuff. I added in a bunch of minced garlic. I love garlic, so I went kind of heavy on it, but it was probably around 3-4 cloves. I also tossed in the Cajun seasoning. Now, I didn’t measure this exactly because I just added a few dashes, you know how it is, cooking on the fly. It looked like about a tablespoon or two. I stirred it all together and let it cook for a minute, just to let those flavors get to know each other.
Then, I added some chicken broth. You can also use vegetable broth if you’re trying to keep it meatless, no big deal. I poured in about four cups. After that, I put in the broccoli florets. I used fresh broccoli because that’s what I had, but you could probably use frozen too, don’t let fresh or frozen stop you from making something good! I also threw in some shredded carrots. This part is optional, but I like the extra color and flavor it adds.
Simmer Down
I brought the whole mix to a boil, then turned down the heat and let it simmer. You want to do this until the broccoli is tender. For me, it took about 15 minutes. While that was simmering, I made a slurry. Yeah, that’s what it’s called. I mixed some cornstarch with a little bit of cold water until it was smooth. This is what thickens the soup, so don’t skip this step unless you like your soup thin.
Once the broccoli was cooked, I poured in the slurry and stirred it up. Then, I added some heavy cream. I know, I know, it’s not the healthiest, but it makes the soup so creamy and delicious! I let it cook for a few more minutes to thicken up.
The Final Touch
The last step was the cheese! I used cheddar because that’s what you usually use in broccoli cheese soup, right? I had a block of sharp cheddar and shredded it myself. Shredding it yourself is always better. I added about two cups of shredded cheese to the soup and stirred it until it was all melted and smooth.
- Taste and Season: Give it a taste and add salt and pepper if needed.
- Serve: I served it hot with some crusty bread on the side. Perfect for dipping!
And there you have it! A spicy, creamy, and super satisfying Cajun broccoli cheese soup. It’s a little different from the usual, but definitely worth a try. I’ll for sure be making this again. Plus, there is plenty leftover, can’t wait for lunch tomorrow! It was a fun little cooking adventure, and I hope you enjoyed hearing about it!
