Broccoli Cheese Soup Recipe (naturally gluten-free) Hilah Cooking

Broccoli Cheese Soup Recipe (naturally gluten-free) Hilah Cooking


– Hey dudes, I’m Hilah, and today on
Hilah Cooking we are making broccoli cheese soup,
but wait, there’s more. We’re also making
homemade croutons, but that’s not all. Think that actually
is it though. (upbeat music) So what we need for our
broccoli cheese soup is some fresh,
delicious broccoli. This actually is
really, really good, and I think that it
might be a good way to get kids to eat vegetables. Okay, so what we’re
gonna do is separate the stalk from the florets,
and set those florets aside. You want about
a pound of broccoli. And the good thing is,
you can use this recipe if you’ve got a bunch
of broccoli stems that your family won’t eat, because soup doesn’t care
if it’s a stem or a floret, really the florets are just
there to make it look pretty. I’m just gonna trim off
these little branches. Florets of days gone by. Okay, and get rid of that. And we’re just gonna
coarsely chop this up. Kinda cube it. And then I’ve got
this other piece here that we already ate
all the florets off of, and since this
one’s really branchy, I’m just gonna use
a vegetable peeler to get off a little bit
of the coarse outside. It doesn’t really
matter too much, ’cause we are gonna puree
this, but you don’t want like pieces of wood in your soup. Okay, and then,
one potato, two potato, three potato, four, but this
soup is sweetened, I mean, this soup is thickened with
potato instead of making a roux, so it’s naturally gluten free, and it’s a little bit
easier than making a roux. Look at me, I’m just
haphazardly tossing these peels right into the sink. What a pro. ♪ Doo doo doo Okay so, that’s everything
prepped for now, we’re gonna go over to the stove and start sauteing
these vegetables. So, come to a medium heat. I’m gonna add a couple Ts of
B, that’s my new slang word for tablespoons of butter. So we’re gonna add the potatoes
and the broccoli stems, and then I’ve got a little
bit of celery and garlic here. And I don’t put any onion in, ’cause I like the delicate
flavors of the broccoli and the celery to come through. Okay, we’re just really gonna
saute this for 60 seconds until you start
to smell the garlic. This is a very,
very fast recipe, which is one reason
that I love it. Then we’re gonna add in the
bong water, about two cups. Psych, it’s vegetable broth. You could use chicken broth. And depending on
how salty your broth is, that’ll affect how
much salt you add. This broth is
actually pretty salty so I’m not gonna
add any salt yet. We’re gonna put a lid
on it and let it simmer for about five minutes
or until the potatoes and the broccoli stems are soft. Whhhew, whew. Okay, after five minutes,
the potatoes have softened so you can just easily
stick a knife in there. And then we’re
gonna add the florets, and the reason
we’re doing this last is because we wanna make
sure that the florets keep some of their
bright green color, we don’t want to overcook them, and then we end up with
a soup that really, seriously does not look
appetizing, you guys. Okay, I’m gonna turn
the heat up a little just to kinda let these
steam in there for another five minutes or so, and then we’ll
finish up the soup. Viola. Alright, five minutes later,
broccoli is bright green. Turn the heat off,
and stir them. And then, I’m gonna
add, before I blend it, I’m gonna add about half
of my cup of half-and-half to cool it off a little bit, and to moisturize it
a little bit, sorry. Then you just wanna blend it. I like to blend it ’til it’s
almost completely smooth, but it’s kinda up to you. (blending) Okay, so once it’s as
smooth as you like, I’m gonna turn the heat
back on really low, add the rest of the
half-and-half. I think you could probably
use whole milk too. Okay, and let this get
a little bit warmed up. We’re gonna add in some
cubes of sharp cheddar. I like sharp cheddar. You could use whatever you want. It’s like a witch cauldron. You just kinda stir this around ’til the cheese starts to melt. I like to leave it a little not completely
blended sometimes, and have chunks of cheese, but it’s your party at your funeral. Okay, beautiful. Okay, we’re ready to serve, yay. Ooh, those handles are hot. Soup’s on, I always
wanted to say that. Okay, so I’m gonna
serve some of this soup. If you like this recipe,
also check out the baked buffalo
cauliflower recipe I did a couple weeks ago,
because that is another delicious way to
eat your vegetables. I’m gonna serve
a little of my soup. If you like to top it
with some fresh herbs, dill is really nice. What’s the dill? Parsley, I think mint
might actually be really interesting too. And then I made some
croutons to go on top. All I did was chop up some
day old sourdough bread, and then cook those bread cubes in a couple
tablespoons of butter. Just kinda toast ’em in a
skillet over medium heat and with a little
salt and pepper, and voila, homemade croutons. So, let’s see what
this tastes like. (blowing) Looks delectably green. (upbeat music) Mmmm, mmmm. Y’all, I really,
really hope you try this. I think it would be so good too with cauliflower
instead of broccoli. Then some kind of white cheese
or blue cheese, blue soup. Anyway, this is
really delicious. I know it sounds
boring and old lady, but I really do hope you try it. Thank you so much for watching. Don’t forget to subscribe. Click that little
button down there for new videos every Thursday. Bye bye. (upbeat music)

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