THE BEST EVER BROCCOLI CHEDDAR SOUP | SAM THE COOKING GUY

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a creamy texture, while milk is more budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor, while processed cheese is often cheaper.

In a large bowl, combine 3 cups self-rising flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 tablespoon garlic powder, and diced green onions.

Add in a block of white smoked cheddar and a can of beer, mix until combined.

Prepare a 9x5 baking pan by spraying it and lining it with parchment paper.

Transfer the dough into the prepared pan and flatten it out.

Bake in a 350-degree oven for 40 to 45 minutes.

While the bread is baking, prepare the broccoli by cutting off the florets and saving the stocks for later.

Toss the broccoli florets with olive oil, salt, and pepper, then place them on a baking rack.

Smoke the broccoli in a smoker set at 325 degrees until tender, about 10-15 minutes.

In a pot, heat a splash of oil and add the diced onion, cooking until softened.

Add 4 cloves of garlic paste and 1 shredded carrot, stirring until fragrant.

Pour in 3 tablespoons of vermouth and let it cook off.

Add the smoked broccoli to the pot along with chicken broth or vegetable broth, bring to a boil, then reduce to a simmer for 10 minutes.

After simmering, blend the soup to desired consistency using an immersion blender.

Stir in 1 teaspoon smoked paprika, 1 teaspoon curry powder, and 1 tablespoon grainy mustard.

Gradually add 2 cups of sharp cheddar cheese while stirring to prevent clumping.

Finally, stir in 1/2 cup of heavy cream and let simmer on low heat for another 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens