I was searching for a soup to make with things I already had in my house. Given the current global status, I’m trying not to leave the house unless I absolutely need something. I think most of us are doing the same thing.
Knowing what I had in my freezer, in terms of proteins, I thought about what a shrimp soup would be like.
Shrimp is a sensitive protein because it can become gummy if it’s overcooked. It only takes about two minutes to cook entirely.
My shrimp was already precooked so I didn’t need to do anything else. If you’re using shrimp that’s raw, I would suggest pan-frying your shrimp with some oil and then putting in the soup when directed in the instructions. Honestly, it’ll probably yield more flavor.
2 Cups of Potatoes, diced into small cubes (I used red potatoes but you can use anything you have on hand.)
4 Tablespoons (1/4 Cup) of Butter
4 Tablespoons (1/4 Cup) of Flour
1/2 Cup of Red or Green Bell Pepper, chopped
1/2 Cup of Onion, chopped
1/2 Cup of Frozen Peas
5 Cups of Chicken Broth
1 Cup of Heavy Cream
1/2 Teaspoon of Salt
1/2 Teaspoon of Pepper
1/2 Teaspoon of Paprika
2 Cups of Shredded Cheddar Cheese
Begin by melting the butter in a large pot or dutch oven. Once the butter has melted, put in the pot the onion and bell peppers. Allow these to start to get soft. About 5-6 minutes.
Add the garlic and let it become fragrant. About 1 minute.
Sprinkle in the flour. Be sure to stir constantly and combine the flour well. About 1-2 minutes.
Pour in the chicken broth and bring to a boil.
Add in the potato and cook until fork-tender. About 10 minutes depending on the size of your potatoes. Make sure to keep the potatoes boiling or the soup will not thicken.
Next, bring the heat down to medium-low and add the frozen peas and ham. Cook for 3-5 minutes until heated through.
Then, turn the heat down to very low (I took my pot off the heat and waited about 2 minutes) and pour in the heavy cream. Stir. In small handfuls, add the cheddar cheese. Stir well in between adding cheese to avoid clumping. Then keeping the heat low, return the pot to the heat.
The creaminess factor is insane and the soup has so much flavor. It’ll be ready in ONE minute!
Literally. If you own an instant it takes one minute of cook time but if you don’t have one, you can still make this on the stovetop and it will be just as good.
I made some no-knead bread to go with this soup. I toasted up a thick slice and dipped it in the soup. It was amazing.
It’s important to note that in my version, I did not use matchstick carrots. During this time, my go-to grocery store is not carrying them. I used my small food processor to get small bite-sized pieces. You will know they’re small enough when they’re size is smaller than the broccoli. This BROCCOLI and cheese soup. The carrots are just a helpful friend in this case.
If you’re in a similar predicament but don’t have access to either of those options, you can always chop your carrots by hand.
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Prep Time: 10 minutes Cook Time: 20 minutes
What You Will Need:
4 Cups of Broccoli (I used Frozen)
1 Cup of Chopped or Matchstick Carrots
1 Medium Sized Onion, diced
2 Tablespoons of Butter
3-4 Cloves of Garlic, minced
4 Cups of Chicken Broth
4 Ounces of Cream Cheese
1/4 Cup of Cornstarch
1/4 Cup of Cold Water
1/4 Teaspoon of Ground Black Pepper
1/4 Teaspoon of Salt (add as needed)
1/4 Teaspoon of Paprika
1/4 Teaspoon of Dry Mustard
2 Cups of Shredded Cheddar Cheese
Set Pressure Cooker to Saute. Melt the butter and cook the onion for about 3-4 minutes.
Add garlic and cook until fragrant. About a minute.
Next, pour in the chicken broth, chopped carrots, and frozen broccoli as well as the paprika, dry mustard, ground black pepper, and salt.
Then close the lid to the pressure cooker. Be sure your valve is placed on sealed. Select high pressure and set for one minute.
When the one minute has ended, use the quick pressure release.
Set the pressure cooker back to saute mode. Combine the cornstarch and the cold water. Stir together until well combined. Then pour it into the pressure cooker. Allow the soup to come to a boil and stir constantly until the soup has thickened.
Turn off the saute mode. Let the soup completely stop boiling. Add cream cheese into soup. It’s recommended to chop into smaller pieces before adding it.
Next, slowly add the cheddar cheese in small increments. Let the cheese completely melt before adding more cheese.