Tag: cheese

Crock Pot Broccoli Cheese Soup by Gordon Ramsay


Five minutes prep then do something else for two hours. You will have some great soup shortly after getting back with these easy to follow step by step photo instructions.
Broccoli cheese soup in a spoon

This is a great soup for a busy household. With only a few minutes of prep, you can have a wonderful homemade soup ready on your schedule.

In addition to the delicious taste, this recipe is healthy and good on almost any diet. A serving of one cup coming in at about 200 calories,  9 grams of fat and 500 mg of sodium. I have rounded the numbers in the discussion, no need to comment, please.

For the low carb and keto diets, the carbohydrate load is already low. But if you skip the thickening, it drops under 10 gm of carbohydrate.

For low sodium people, the 500 mg of sodium will drop by about 200 if slip the added salt. There is already sodium coming from the cheese and milk.

My Rating
My rating system. Great 5 out of 5


A very easy solid five rating.

Pro Tips: Recipe Notes for Crock Pot Broccoli Cheese Soup

My goals for this recipe :

  1. Minimal prep so you can just dump and run.
  2. Great taste – as good as my stovetop recipe.
  3. Flexible for various diets and needs.

I started one of my all-time favorite soups, Easy One-Pot Broccoli Cheese Soup which was inspired by recipes from Pioneer Woman and Allrecipe.

I did my usual reading of 25 plus recipes for this crock pot version. The oddest thing was a major website using Cheese Whiz. I’m withholding the name of the site.

The two things in my previous recipe that many seem to have some issues with are the trimming of the broccoli and the creation of the roux at the beginning to help thicken the soup. To make this recipe even simpler, I’m addressing both of those issues.

The Broccoli

In my previous recipe, I used fresh broccoli and had an option for frozen. I’m reversing that today to simplify prep for the busy people out there.

Frozen broccoli in the old days always came in a one-pound bag. Not any more. Most are 12 to 14 oz. But really with a soup like this anywhere from 12 to 16 oz is just fine.

More of an issue is the size of the florets. If you are running the soup through an immersion blender to smooth completely, you are good. But most people don’t do that; I believe the broccoli needs to fit in a spoon.

So if your frozen broccoli is small size, like Birdeye Baby Broccoli Florets, you are mostly good, but all other frozen broccoli is much bigger and should be chopped up some before adding to the soup.

Fresh broccoli is fine for this recipe. One medium to a large bunch of broccoli will produce the needed approximate 2 cups when cleans and cut up.

Thickening This Soup

In my previous stovetop recipe, I made a roux with butter and flour to thicken the soup. That works great, but it seems to scare people. Plus, once you do that, you are mostly done with my stovetop recipe.

About half the recipes I reviewed started with a roux. And the other half mostly used a block of cream cheese or a can or two of cream of “blank” soup.  I was not very happy with any of those and have chosen to use a slurry of corn starch near the end of cooking.

Corn starch will thicken very well, especially things with dairy products. But it will not freeze well. If you are planning to freeze this soup, use the stovetop recipe, or combine the two techniques.

The Cheese

I fess up. I like Velveeta. So here I generally use sharp cheddar and Velveeta. But choose the cheeses you like. Most will want a mixture of different cheddars.

I use 2 cups of shredded cheese which is 8 oz. Frequently, I add more cheese, but it really is not needed. If I use Velveeta, I weigh the amount and cut into small cubes.

Copycat Panera’s Broccoli Cheese Soup

If you want to copycat Panera’s Broccoli Cheese Soup, then just add one cup matchstick-cut carrots and one stalk thinly sliced celery at the same time as the broccoli.

Make it Bacon Broccoli Cheese Soup

Everything is better with bacon. This is my wife’s addiction. Chop three strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.

What Size of Crock Pot to Use?

This is “cooking for two,” so this is a smaller recipe. It makes about 6 cups total, and that fits nicely in a 3-4 quart crock pot. You can use a bigger crock pot. FYI, 4 cups equal one quart.

In general, a crock pot should not be over 2/3 full. So doubling the recipe will fit in 4 1/2 quart size or bigger.

Other Great Soups You Will Love

Easy One Pot Broccoli Cheese Soup

Easy Crock Pot French Onion Soup

Crock Pot Ham Bone and Bean Soup

See Our Best Soups for a round-up of our best soup recipes

Also added to Smaller Crock Pot Recipe Roundup

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broccoli and ingredients for soup.

Chop one small or 1/2 medium onion.

adding milk to crock pot.

In a smaller crock pot (3-4 quart) mix 1 can (about 2 cups) of chicken broth, the chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, and 2 cups of milk.

adding broccoli to crock pot

Add about 2 cups of broccoli. I suggest frozen baby florets which are small in size. If you use bigger frozen broccoli, you should chop it up some before adding. Or you can use fresh.

using a potato masher in the crock pot,

Mix well and cook on low for 2 hours. Check that the broccoli is tender. If not, extend the cooking time by 30-60 minutes. All crock pots cook differently.

Mash about half the broccoli with a potato mash while still in the crock pot. The exact amount is more your test and your broccoli. You may also use an immersion blender if you want.

adding cheese to crock pot.

Add 2 cups (8oz.) of shredded cheese of your choice.

make corn starch slurry in bowl.

If thickening, in a small bowl mix 4 tablespoons corn starch with about an equal amount of cold water. Mix until smooth.

adding slurry to crock pot.

Then add slowly to crockpot and mix well. Increase the crockpot to high and cook covered another 20-30 minutes until thickened.

broccoli cheese soup in ladle.

Blue ribbon divider used for visual effect

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Crock Pot Broccoli Cheese Soup

Five minutes prep then do something else for two hours. You will have some great soup shortly after getting back with these easy to follow step by step photo instructions.

Prep Time5 mins

Cook Time2 hrs 20 mins

Total Time2 hrs 25 mins

Author: Dan Mikesell AKA DrDan

Course : Soup

Cuisine : American

Keyword : Broccoli Cheese Soup, Crock Pot Soup

Servings/Adjust Amount: 6

6

Ingredients

  • 12-16 oz frozen broccoliabout 2 cups, cut to spoon size
  • 2 cups chicken brothor vegetable
  • 2 cups milklow fat is fine
  • 1 onionsmall or 1/2 medium
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 oz shredded cheese

To Thicken – optional

  • 4 tablespoons corn starchin a slurry of cold water

Instructions

  • Chop one small or 1/2 medium onion.

  • In a smaller crock pot (3-4 quart) mix 1 can (about 2 cups) of chicken broth, the chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, and 2 cups of milk.

  • Add about 2 cups of broccoli. I suggest frozen baby florets which are small in size. If you use bigger frozen broccoli, you should chop it up some before adding. Or you can use fresh. The broccoli needs to fit in a spoon.

  • Mix well and cook on low for 2 hours. Check that the broccoli is tender. If not, extend the cooking time by 30-60 minutes. All crock pots cook differently.

  • Mash about half the broccoli with a potato mash while still in the crock pot. The exact amount is more your test and your broccoli. You may also use an immersion blender if you want.

  • Add 2 cups (8oz.) of shredded cheese of your choice.

  • If thickening (recommended), in a small bowl mix 4 tablespoons corn starch with about an equal amount of cold water. Mix until smooth.

  • Then add slowly to crock pot and mix well. Increase the crockpot to high and cook covered another 20-30 minutes until thickened.

Recipe Notes

Pro Tips:

  1. Choose the cheeses you like. I generally use sharp cheddar and Velveta. If using block cheese, go by weight, not volume.
  2. If you want to copycat Panera Broccoli Cheese Soup, then add 1 cup matchstick-cut carrots and 1 stalk thinly sliced celery at the same time as the broccoli.
  3. Make it Bacon Broccoli Cheese Soup. Everything is better with bacon. Chop 3 strips of bacon into 1/2 inch squares and fry until done. Drain and add along with the cheese.
  4. The broccoli needs to be small or chopped small enough to fit in a spoon. I suggest starting with Birdeye Baby Broccoli Florets which has smaller florets already.
  5. Two hours will usually be enough to get the broccoli tender but check and add a bit more time if needed. Do not proceed until it is tender. Every crock pot is different.
  6. Great as leftovers. Good refrigerated for 2-3 days. This will NOT freeze well due to the cornstarch. If you plan on freezing, then you should use the flour roux method of thickening from my stovetop recipe. Or the soup does taste great without thickening and will freeze well that way.
  7. If you want Keto or Low Carb, then skip the corn starch. The taste is great, but it will be thinner.
  8. Nutrition calculated on about 1 cup serving and low-fat milk. One cup is an ok serving if served with something else. If the soup is the only dish, then we usually eat about 1 1/2 cups.

Nutrition Facts

Crock Pot Broccoli Cheese Soup

Amount Per Serving

Calories 202 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Cholesterol 31mg10%

Sodium 509mg21%

Potassium 430mg12%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 6g7%

Protein 15g30%

Vitamin A 775IU16%

Vitamin C 52mg63%

Calcium 325mg33%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published September 20, 2019

Dogs by a tree

Carrot Cake Cookies with Cream Cheese Frosting by Gordon Ramsay


Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.
carrot cake cookie on tray with frosting


Editor’s Note: Originally published October 16, 2011. Updated with expanded discussion and instructions along with revised photos.

My wife thinks this is one of the best things I have ever made, and she may well be right. It is right up there with my Whole Wheat Buttermilk Blueberry Cream Cheese Scones.  An evil treat that I love.

All major food groups are included in these cookies: Grains (flour and oats) Fruits (raisins) Vegetables (carrots) Dairy (cream cheese) and Meat (eggs count?).  It must be good for you (NOT).

My Rating:
My rating system. Great 5 out of 5


Most of the time I must put some thought into the rating. Not this time. If I only had a 6…

Pro Tips: Recipe Notes for Carrot Cake Cookies

This recipe is a modification of a Martha Stewart recipe for Carrot Cake Sandwich Cookies. I cut down the recipe, adjust the method, and season a bit. And make cookies, not sandwiches.

Not much work and almost no skills are needed to pull this off. Give it a try for an everyday treat or that special occasion.

The Carrots

Do not use “baby carrots,” which are wooden and have no taste. They are cut out of large carrots.

Go by volume of the shredded carrots. And try to use small to medium whole carrots.

Shred them yourself with the finest shred your shredder you have.

Final thoughts

I did make them slightly bigger and did not make them into sandwiches like the Marthe recipe called for along with the other changes.

The oats add some strength and texture.

The lemon juice in the frosting will add a bit of acid and act as a preservative and a bit nice taste

Use parchment paper or a baking mat. These will stick to the pan.

Good sealed airtight in the refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.

Other Carrot Cake Recipes

Carrot Cake Pancakes – Oven Baked

Healthier Low Fat Carrot Cake

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Shred carrots finely

Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred one large or 2 smaller carrots to make 3/4 cup. Try not to use the “baby carrots”, they have no taste.

mixing in a stand mixer

In a large mixing bowl combine 1 stick (1/2 cup) melted butter with brown sugar, sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer, but a handheld mixer or even a whisk should do.

mix dry ingredients in a large bowl

Next, in a separate bowl, combine the dry ingredients. AP flour, ginger, cinnamon, salt. Mix well and slowly combine with the butter/egg mixture.

Now add 3/4 cup shredded carrot, 1 cup rolled oats and 1/3 cup raisins. Mix well.

raw cookies on parchment

Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

edges turning brown

Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.

browned cookie on turner

Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.

ingredients for cream cheese frosting

Make the frosting: 4 oz cream cheese and 2 1/2 tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

mixing cream cheese frosting

Cream together with a hand mixer until smooth, about 2 minutes. Add vanilla and lemon juice. Continue to mix. Slowly add about 1 1/4 cup powdered sugar and continue to beat until smooth. Add more powdered sugar if needed. Refrigerator until needed. Don’t forget to lick the beaters.

top with cream cheese frosting

Let cool and then frost with the cream cheese frosting.

Blue ribbon


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Carrot Cake Cookies with Cream Cheese Frosting

Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.

Prep Time20 mins

Cook Time16 mins

Total Time36 mins

Author: Dan Mikesell AKA DrDan

Course : Dessert

Cuisine : American

Keyword : Carrot Cake, Carrot Cake Cookies

Servings/Adjust Amount: 16 cookies

16

Ingredients

Frosting

  • 4 oz cream cheese
  • 2 ½ tablespoons butter
  • ½ teaspoon vanilla
  • ½ teaspoon lemon juice
  • 1 ¼ cup powder sugar

Cookie Dough

  • 1 stick butter½ cup melted
  • ½ cup brown sugar
  • ¼ cup sugarwhite
  • 1 egg
  • ¾ cup AP flour
  • ¼ teaspoon ginger
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • ¾ cup rolled oats
  • ¾ cup finely grated carrot
  • cup raisinsoptional

Instructions

  • Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred 2 small to medium carrots to make ¾ cup. Try not to use the “baby carrots”, they have no taste.

  • In a large mixing bowl combine 1 stick (½ cup) melted butter with ½ cup brown sugar, ¼ cup sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer but a handheld mixer, or even a whisk should do.

  • Next, in a separate bowl, combine the dry ingredients. ¾ cup AP flour, ¼ teaspoon ginger, ½ teaspoon cinnamon, 1 teaspoon salt. Mix well and slowly combine with the butter/egg mixture.

  • Now add ¾ cup shredded carrot, 1 cup rolled oats and ⅓ cup raisins (optional). Mix well.

  • Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

  • Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.

  • Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.

  • Make the frosting: 4 oz cream cheese and 2 ½ tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

  • Cream together with a hand mixer until smooth, about 2 minutes. Add ½ teaspoon vanilla and ½ teaspoon lemon juice. Continue to mix. Slowly add 1 ¼ cup powdered sugar and continue to beat until smooth. Add a bit more powder sugar if needed or a few drops of milk if needed. Refrigerator until needed. Don’t forget to lick the beaters.

  • Let cool and then frost with the cream cheese frosting.

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Recipe Notes

Pro Tips

  1. Do not use “baby carrots,” which are wooden and have no taste.
  2. Shred the carrots yourself with the finest shred your shredder you have.
  3. Use parchment paper or a baking mat. These will stick to the pan.
  4. Good sealed airtight in a refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.
  5. This is a great recipe; you get individual servings of carrot “cake” without a lot of work.

Nutrition Facts

Carrot Cake Cookies with Cream Cheese Frosting

Amount Per Serving (1 cookie)

Calories 217 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g30%

Cholesterol 40mg13%

Sodium 242mg10%

Potassium 83mg2%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 20g22%

Protein 2g4%

Vitamin A 1345IU27%

Vitamin C 1mg1%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

Blue ribbon divider used for visual effect Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Blue ribbon divider used for visual effect

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally published October 16, 2011. Sorry for the photo – poor camara 8 years ago.

Molly and Lilly dogs supervising

Low Carb Broccoli Cheese Stuffed Chicken by Gordon Ramsay

Low Carb Broccoli Cheese Stuffed Chicken


Low Carb Broccoli Cheese Stuffed Chicken

Low Carb Broccoli and Cheese Stuffed Chicken can be a delicious meal in one if you’d like. I usually serve it with mashed potatoes to keep the carb lovers happy and Ricky and I just eat the stuffed chicken alone because it is very filling. Print this one out and add it to your low carb arsenal! When you’re done, be sure you check out all of my low carb recipes by clicking here. Now step into the kitchen and let me show you how easy this dish is to make. 

Low Carb Broccoli Cheese Stuffed Chicken

I wouldn’t say husband, Ricky, is a picky eater. He’s more of a “limited selection” eater. Before we were married, he pretty much only ate whatever he knew for a fact he liked. He did not try new things. Of course, that all changed once his young bride began preparing her favorite dishes for him (that’d be me, in case I lost you). I was able to win him over to Mexican cornbread, cheesecake, and even asparagus, but other than the anomaly of discovering he liked asparagus (which he still insists on calling “those green spikey things”), he kinda put a stop to new veggies for a decade or so. I’m still working on him and pintos…His preference was always potatoes in some shape or form.

However, some years back as we were sitting having our evening coffee I said, “You’re over forty now, your body would like a green bean every now and then.” I followed this with something which was apparently a revelation to him “Not everything you eat has to be your favorite, you know”. Well, turns out, he did not know that and the next day he tried green beans. Why am I telling you this? Because green beans led to broccoli and that is how we are here at this dish. You see, Ricky also likes to eat low carb and cheesy anything is his love language.

Okay Christy, that’s enough talking, we’re hungry. I hear ya. Let’s go make some food. 

Low Carb Broccoli Cheese Stuffed Chicken

You’ll need: Boneless skinless chicken breasts*, shredded cheese, chopped broccoli, chopped bell pepper, olive oil, mayo, paprika, salt, garlic powder, pepper, and onion powder. 

*This recipe makes three. That is generally enough for four of us as it feeds a lot and we can’t all eat a whole one. However, if you have a larger family or bigger eaters, doubling this recipe to make six usually ends up being the perfect number. 

Low Carb Broccoli Cheese Stuffed Chicken

Before you start, place chopped broccoli in a medium sized bowl and add about two tablespoons of water. Cover and microwave about 3 minutes, remove cover and drain excess water. 

To that bowl, add cheese, mayo, and chopped bell pepper. Stir well to combine. 

Low Carb Broccoli Cheese Stuffed Chicken cutting into the chicken

Carefully cut a pocket into each chicken breast. A safe way to do this is to hold the piece of meat in place by pressing down on top with a flat spatula. Be careful to just cut a pocket, don’t cut all the way through to the ends or to the other side. 

Stuffed chicken breast

Stuff each chicken breast with 1/3 of stuffing mixture. Stir together onion powder, garlic powder, pepper, salt, and paprika and sprinkle it over each side of each chicken breast. 

Browning Low Carb Broccoli Cheese Stuffed Chicken

In a large cast iron or oven proof skillet, heat olive oil over medium high heat until hot. Carefully add each chicken breast and cook these, turning once, about 4-5 minutes on each side until nicely browned. Remove from stove eye and place in 425 degree oven for 10-15 minutes, or until cooked through. 

Mama says most people don’t know what a stove eye is, which baffles me.

Gorgeous Low Carb Broccoli Cheese Stuffed Chicken

ENJOY this low carb broccoli and cheese stuffed chicken! 

Low Carb Broccoli Cheese Stuffed Chicken

This delicious stuffed chicken feeds all the cravings without breaking your diet!

Ingredients

  • 3 large boneless, skinless chicken breasts
  • 1 1/2 teaspoons garlic powder, divided
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Stuffing Mixture

  • 1 cup fresh broccoli florets, diced
  • 1/2 cup bell pepper, chopped
  • 1 cup shredded colby jack or cheddar cheese
  • 1 tablespoon mayo
  • 2-3 tablespoons olive oil

Instructions

  • Preheat oven to 425. In a small bowl, stir together onion powder, paprika, salt, pepper, and 1/2 of the garlic powder.

  • Place chicken breasts onto cutting board. Press down on each chicken breast with a large flat spatula to hold it in place. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken.

  • In a medium microwave safe bowl, place broccoli and 2 tablespoons of water. Cover and microwave on high for about 3 minutes or until just tender. Drain any excess water. Place bell pepper, cheese, mayo, and the rest of the garlic powder into the bowl and stir it all up to combine.

  • Stuff each chicken breast with 1/3 of stuffing mixture. Stir together onion powder, garlic powder, pepper, salt, and paprika and sprinkle it over each side of each chicken breast. 

  • In a cast iron or other oven proof skillet, place olive oil and heat on the stovetop over medium high heat. After oil is hot, carefully add each chicken breast. Cook this for 4-5 mimnutes on each side, until just browned. Remove from eye and place entire skillet of chicken in the preheated oven for 10-15 minutes, or until chicken is cooked through. Remove from oven and allow to rest for a few minutes before serving. Enjoy!


Yum

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