So over the weekend I decided I wanted to make some soup. I wanted to try a new recipe since I tend to make a lot of the same things, chicken dumpling soup, chili, taco soup, etc. etc. So I found this Emeril Lagasse recipe for Broccoli and Cheese soup and decided to try it except there were a few things that I wanted to add or add more of, so I did. That is the best part about cooking vs. baking – you can add or omit whatever you would like! Whatever you do, don’t leave out the croutons! They added a whole different level of seasoning and they were so easy to make! I added the carrots to this recipe and I think next time I might add some cauliflower as well – if you have any ideas of things to add let me know!


Cheesy Broccoli Soup


  • 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup yellow onions – I used 1 large onion because I like onions
  • 1 cup carrots (I cut them into matchstick size)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper – I used black pepper
  • Pinch nutmeg – I used freshly grated nutmeg
  • 1/2 teaspoon minced garlic – I used about 2 cloves
  • 1/2 teaspoon chopped fresh thyme leaves – I used probably a good tablespoon because I love thyme
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock or canned, low-sodium chicken broth – I used 4 cups of chicken stock to make it a bit more ‘soupy’
  • 1 (16-ounce) package frozen broccoli, thawed and separated
  • 1/2 cup heavy cream – I ended up using about a cup of heavy cream since I used more stock
  • 1 1/4 cups shredded medium Cheddar – I used mild cheddar
  • Croutons, for garnish, recipe follows – don’t skip this part!



In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, carrots, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme, cook, stirring until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) – I skipped this part because I had cut down the size of my broccoli and I like chunks of veggies in my soup.

Add the cream and bring to barely a simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons and shredded cheese over the top of the soup and serve immediately.



  • 1 cup 1/2 to 3/4-inch cubed French bread – I used about 3 cups to make more to put away.
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Essence or Creole seasoning, recipe follows


Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6-8 minutes. Remove from the oven and cool slightly before serving.


Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme – I skipped this because I didn’t have any but I did put a bit more oregano in

Combine all ingredients thoroughly. – I didn’t use all of the seasoning because there was a lot! I saved some for next time


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