Tag: cheese

Spicy Broccoli Cheese Soup | Low Carb, Gluten-Free by Gordon Ramsay

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelish


Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelishCreamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelishCreamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelishCreamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelishCreamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better? via @HealthyDelish

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian! What could be better?

coseup photo of a bowl of broccoli cheese soup

I love broccoli soup. I mean, who doesn’t? So I was really surprised when I realized that I didn’t have a broccoli cheese soup recipe here on the site. I have an amazing creamy cauliflower soup, but no broccoli. 

Obviously I got to work remedying that right away! 

This spicy broccoli soup is really something special. 

First off, there’s a hint of spice from some chipotle chili powder. It’s not crazy hot, but it’s a subtle, smoky heat that’s so. freaking. good.  It’s the kind of heat that lingers a little and makes this chowder so incredibly cozy. 

Then, there’s the cheese. Or should I say the cheeses. There are 3 of them. Go big or go home, right? 

Sharp cheddar cheese gives this soup the classic flavor that you expect from broccoli soup. Parmesan adds a sharp bite and a ton of depth. And Monterey Jack melts so well – it gives the chowder great body and richness. This soup must just be the ultimate comfort food. 

A pout of spicy broccoli soup

How do you make broccoli cheese chowder?

To make this soup, you’ll start by sauteing an onion in butter and oil. I like using a combination of the two instead of one or the other. The butter gives you great flavor, but it burns easily if you use it on its own. Adding a little bit of olive oil raises the smoke point, so you can all of that delicious buttery flavor without any burned bits. 

Stir in the spices and let the toast for a minute or two. This helps bring out their flavor. You’ll be able to tell the difference in how they smell as they toast! 

Stir in the broccoli and vegetable broth and simmer until soft. 

If you want, you can use an immersion blender to gently blend some of the soup, giving it a creamier texture. It’s up to you! If you do decide to blend it, be sure not to go overboard – you want to keep some texture! I bought this Kitchen Aid stick blender recently and I love it (affiliate link). It’s definitely a great deal for the price, and cute too! 

Finally, stir the cheese in slowly, letting it melt into a creamy puddle. Ahhhhhhh! So good. 

Why use frozen broccoli in cream of broccoli soup? 

I wish I could tell you the reason I use frozen broccoli in this soup is because I’m lazy and don’t feel like chopping fresh broccoli, but that’s only part of the truth. 

The real reason is that frozen broccoli is blanched, so it’s already partially cooked. That means the soup comes together faster and the broccoli will be softer than if you use fresh broccoli. If you really want to use fresh you can, but plan to let it simmer for at least a half hour to give the broccoli enough time to fully soften. 

bowl of broccoli cheese soup on a brown table with baguette

How do I keep homemade broccoli cheese soup from being grainy? 

A lot of times, homemade broccoli soup can have a grainy, sandy texture. That happens when the soup is too hot when you add in the cheese, or if you try to add too much cheese at once. The proteins seize up and the cheese sticks together in clumps rather than melting into the smooth chowder that dreams are made of. 

To keep this from happening, take the soup off the burner before you add the cheese and let it cool down slightly. Then add the cheese little by little, letting it melt completely before you add more. Using freshly grated cheese rather than pre-shredded cheese, which is coated in starch, will also help it melt more smoothly. 

What should I serve with spicy broccoli soup? 

I LOVE serving broccoli soup with good, crusty bread for dunking. If you’re feeling ambitious, these homemade potato rolls are great. You could also serve this soup in miniature bread bowls or topped with pretzel crisps. 

For a gluten-free option, I actually love serving this soup with apple wedges. You can even dunk them just like you would with bread. Apples and cheese are so good together – trust me! 

A big green salad dressed with an acidic dressing, like simple oil and vinegar, is also a great side dish that helps balance out the richness of the soup.

Bread dunked in broccoli cheese chowder
Spicy Broccoli Cheese Soup

Spicy Broccoli Cheese Soup

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian!

Ingredients

  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon nutmeg
  • 1 Tablespoon Dijon mustard
  • 16 ounces frozen broccoli florets
  • 2 cups vegetable broth
  • 8 ounces sharp cheddar, shredded
  • 8 ounces Parmesan cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded

Instructions

  1. In a large soup pot, melt the butter and oil over medium heat. Add the onion and cook until softened, 3-5 minutes. Stir in the garlic, paprika, chili powder, and nutmeg; cook for 1-2 minutes, until fragrant.
  2. Whisk in the broth and mustard. Add the broccoli. Cover and simmer for 15 minutes, until the broccoli is tender.
  3. If desired, gently blend some of the soup using an immersion blender.
  4. Remove the soup from the heat. Slowly stir in the cheese little by little, letting each addition fully melt before adding more.
  5. Season to taste with salt and pepper.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 300Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 59mgSodium 750mgCarbohydrates 6gNet Carbohydrates 5gFiber 1gSugar 1gProtein 17g



SAUSAGE CHEESE STUFFED MINI PEPPERS by Gordon Ramsay

SAUSAGE CHEESE STUFFED MINI PEPPERS


Stuffed Mini Peppers filled with Italian Sausage, cream cheese and Pepper Jack for a hearty, flavorful appetizer everyone loves! #peppers #minipeppers #stuffedpepper #ItalianSausage #Cheese #appetizer #recipe from BUTTER WITH A SIDE OF BREAD

This is a sponsored post written by me on behalf of Breville for Conagra. All opinions are 100% mine.

Stuffed Mini Peppers filled with Italian Sausage, cream cheese and Pepper Jack for a hearty, flavorful appetizer everyone loves! Easy to make and just a handful of ingredients in this simple, crowd pleasing stuffed pepper recipe.

Sausage and Cheese Stuffed Mini PeppersI love all types of stuffed peppers, but these mini peppers have got to be my favorites! They’re filled with a tasty cheese mixture then topped with a slice if Italian Sausage. They come together fast and are so tasty, you and your guests won’t be able to stop eating them!

Sausage and Cheese Stuffed Mini PeppersIngredients for Mini Stuffed Peppers

Here’s what you need to make this easy appetizer:

–about 1 lb fresh mini sweet peppers: it depends on the size of your peppers, but you’ll need about 14-15. I used a combination of red, orange and yellow peppers.

–grated Pepper Jack cheese: I used a heaping cup

Sausage and Cheese Stuffed Mini Pepper ingredientscream cheese: You’ll use 1/2 a normal sized block

–9 oz cooked Italian Sausage Slices (about 1 1/4 cup): I amazed my guests by using Gardein’s Italian Sausage Slices, which are not only meatless, but packed with protein! No one guessed they were plant based and the spices in each slice gave great flavor to the peppers. Whether you’re eating plant-based for a day, a month or forever, Gardein has the food that will deliver great taste on any occasion.

–2 TBSP olive oil

–Seasonings: I kept it simple and just used minced garlic, coarse salt & pepper to taste.

Sausage and Cheese Stuffed Mini PeppersHow to make Stuffed Mini Peppers

Here’s how to make these tasty pepper bites:

Wash peppers and slice in half lengthwise. Use a measuring spoon to scrape out insides and rinse seeds.

Mix together olive oil, salt and pepper. Brush lightly on top of pepper halves.

Sausage and Cheese Stuffed Mini PeppersCombine cream cheese with half the Pepper Jack cheese and garlic. Stir well.

Scoop about 1-2 tsp of cheese mixture onto top of each pepper half. Press a piece of Italian sausage on top of cheese.

Sprinkle with remaining Pepper Jack cheese.

Sausage and Cheese Stuffed Mini PeppersCook for 15 minutes at 450°F. Serve immediately.

I baked my peppers in a Breville Combi Wave 3-in-1. It’s the size of a toaster oven but does SO much more! It’s an air fryer, convection oven and inverter microwave all in one countertop appliance. It was so simple to use! It comes with a non-stick pan that fit all 14 peppers. It preheats quickly and cooked the peppers evenly. It was so useful to use the Breville while I was prepping for my party. I was able to use my oven to cook dinner while cooking the appetizers in the Breville!

Sausage and Cheese Stuffed Mini Peppers

Sausage and Cheese Stuffed Mini Peppers

Sausage & Cheese Stuffed Mini Peppers

Stuffed Mini Peppers filled with Italian Sausage, cream cheese and Pepper Jack for a hearty, flavorful appetizer everyone loves! Easy to make and just a handful of ingredients in this simple, crowd pleasing stuffed pepper recipe. 

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Stuffed Mini Peppers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12

Ingredients

  • 1 lb mini sweet peppers
  • 1 cup grated Pepper Jack cheese rounded
  • 4 oz cream cheese
  • 9 oz cooked Italian Sausage Slices about 1 1/4 cup
  • 2 TBSP olive oil
  • 1 tsp minced garlic
  • 1/2 tsp coarse salt
  • pepper to taste

Instructions

  • Wash peppers and slice in half lengthwise. Use a measuring spoon to scrape out insides and rinse seeds.

  • Mix together olive oil, salt and pepper. Brush lightly on top of pepper halves.

  • Combine cream cheese with half the Pepper Jack cheese and garlic. Stir well.

  • Scoop about 1-2 tsp of cheese mixture onto top of each pepper half. Press a piece of Italian sausage on top of cheese.

  • Sprinkle with remaining Pepper Jack cheese.

  • Cook for 15 minutes at 450°F. Serve immediately.

Sausage and Cheese Stuffed Mini Peppers

Can you Freeze Stuffed Mini Peppers

Yes, you can freeze stuffed peppers fully assembled either before or after baking. I prefer to assemble the peppers then freeze in the pan I plan to bake them in. Then, when you’re ready to cook and serve, just take the pan out of the freezer about an hour beforehand. Then cook as directed.

You can also assemble, bake then freeze the peppers. Just bake the peppers still frozen, decreasing the oven temp to 400°F and increasing the bake time to 20 minutes.

More Meatless recipes:

Steak & Cheese Flatbread

Pineapple Teriyaki Meatballs

Chicken Parmesan Sliders

 

Sausage and Cheese Stuffed Mini Peppers

Stuffed Mini Peppers filled with Italian Sausage, cream cheese and Pepper Jack for a hearty, flavorful appetizer everyone loves!

Stuffed Mini Peppers filled with Italian Sausage, cream cheese and Pepper Jack for a hearty, flavorful appetizer everyone loves! Easy to make and just a handful of ingredients in this simple, crowd pleasing stuffed pepper recipe.

MINI CHEESE BALLS – Butter with a Side of Bread by Gordon Ramsay

MINI CHEESE BALLS - Butter with a Side of Bread


Mini Cheese Balls are everything you love about an ordinary Cheese Ball, only personal sized! The zesty ranch cream cheese ball recipe smeared on a crunchy cracker is the best appetizer around. #appetizer #cheeseballs #ranch #creamcheese #cheese #cheeseballrecipe from BUTTER WITH A SIDE OF BREAD

Mini Cheese Balls are everything you love about an ordinary Cheese Ball, only personal sized! The zesty ranch cream cheese ball recipe smeared on a crunchy cracker is the best appetizer around.

mini cheeseball recipe

Mini Cheese Ball Recipe

Cheese balls are one of my go-to appetizers.. both for making and eating. 😉 I love the smooth and tangy cheese layered on top of a crunchy cracker. It’s filling, but not overly so and all around just a great way to begin a meal, or, let’s be honest, BE a meal the next day.

There is only one thing that I am not quite on board with when it comes to cheese balls. The fact that everyone at the party is digging their crackers into the same cheese ball. Makes me cringe and maybe even shutter a little bit. That little reason right there is why this is my favorite way to make cheese balls. Miniature. Nearly bite-seized. Single serving cheese balls!

single serving cheese balls

How to make an Easy Cheese Ball

This cheese ball recipe couldn’t be easier. Four ingredients (if you count the nuts on the outside!) is all you need. If you’d rather, you could make this into one large cheese ball, but I will be explaining how to make miniature, single serving cheese balls in this post.

To make the cheese ball mixture you will need on hand:

  • room temperature cream cheese
  • ranch dressing packet
  • shredded cheddar cheese

cheese ball bitesHow to quickly bring cream cheese to room temperature

This is something I swear I can never remember to do ahead of time. (Please, tell me I’m not alone!) The best way I have found to bring it to room temperature quickly, is to lay the cold cream cheese in between two heating pads on low or microwaveable rice heating bags. When the cream cheese is sandwiched between two warm items, it usually only takes 5-10 minutes for it to come to room temperature.

mini cheeseball mixture before rolling into balls

To make the cheese ball mixture, it is as simple as using your stand mixer or electric hand mixer to mix cream cheese, ranch dressing mix and shredded cheese together. Once everything is mixed together, we will want to pop it in the fridge for 15-20 minutes to make it a bit easier to roll in the crushed almonds.

Use two spoons to drop approx 2 tbsp worth of mixture into a bowl of chopped or crushed almonds. (I usually use my blender to roughly chop them) once the cheese ball mixture is covered in almonds, it is easily rolled into a ball. Repeat with remaining mixture.

miniature cheese balls

Do Cheese Balls need to be refrigerated?

Yes, this will need to be stored in the refrigerator to ensure proper food safety. If they are not currently being served, store in the refrigerator.

How long are Cheese Balls good for?

Cheese balls will stay fresh in the fridge for up to 5 days. For best results, store the cheese balls in an airtight container to avoid the cheese balls drying out.

mini cheeseball recipe

Cheese Ball Bites

Mini Cheese Balls are everything you love about an ordinary Cheese Ball, only personal sized! The zesty ranch cream cheese ball recipe smeared on a crunchy cracker is the best appetizer around.

Print Pin Rate

Course: Appetizer

Keyword: cheese ball

Prep Time: 15 minutes

Chill Time: 20 minutes

Servings: 16 cheese balls

Calories: 137kcal

Ingredients

  • 16 oz cream cheese room temperature
  • 1 pkg ranch dressing mix
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup almonds chopped or crushed

Instructions

  • In a stand mixer or using an electric hand mixer, mix together the cream cheese, ranch dressing mix and shredded cheese.

  • Once mixed, chill in the refrigerator for 15-20 minutes.

  • Place the chopped almonds in a bowl.

  • Spoon 2 tbsp worth of cheese ball mixture into the bowl of almonds. Cover the cheese ball mixture with the chopped almonds and then roll the cheese ball into a ball.

  • Set aside and repeat with remaining cheese ball mixture.

  • Store in the refrigerator and serve with crackers.

Nutrition

Calories: 137kcal | Carbohydrates: 2g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 118mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 416IU | Calcium: 65mg | Iron: 1mg

Mini Cheese Balls are everything you love about an ordinary Cheese Ball, only personal sized! The zesty ranch cream cheese ball recipe smeared on a crunchy cracker is the best appetizer around.

Mini Cheese Balls are everything you love about an ordinary Cheese Ball, only personal sized! The zesty ranch cream cheese ball recipe smeared on a crunchy cracker is the best appetizer around.

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