Spicy Broccoli Cheddar Soup with Jalapeño Cheddar Cornbread
Spicy Broccoli Cheddar Soup with Jalapeño Cheddar Cornbread
Ingredients
For the Spicy Broccoli Cheddar Soup
- 6 bacon, strips, diced
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 1 poblano chile pepper, chopped
- 2 cloves garlic, minced
- 3/4 cup all-purpose flour
- 4 cups spicy chicken broth
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon buttery herb seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 2 carrots, shredded
- 3 cups broccoli florets, chopped
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces sharp white cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup shredded cheddar cheese, for garnish
For the Jalapeño Cheddar Cornbread
- 1/2 cup unsalted butter, melted, plus more for honey butter
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/2 cup white sugar
- 1 cup buttermilk
- 3 tablespoons heavy cream
- 2 eggs
- 2 jalapeños, chopped, plus 4-8 thin slices for topping
- 1 cup shredded cheddar cheese, plus 1/4 cup for topping
- 2 tablespoons honey, for honey butter
Instructions
- 1
For the Soup: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon bits with a slotted spoon and set aside for garnish. Leave the rendered bacon grease in the pot.
⏱️ 10 min
- 2
Add 3 tablespoons of unsalted butter to the bacon grease in the pot and melt over medium heat. Add the chopped onion and poblano chile pepper and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Sprinkle the all-purpose flour over the vegetables and whisk continuously for 2 minutes to create a roux.
⏱️ 2 min
- 5
Slowly pour in the spicy chicken broth, whisking constantly to prevent lumps. Gradually add the whole milk and heavy whipping cream, continuing to whisk until the mixture is smooth and creamy.
⏱️ 5 min
- 6
Season the soup with salt, black pepper, garlic powder, buttery herb seasoning, cayenne pepper, smoked paprika, and nutmeg. Stir well to combine.
⏱️ 2 min
- 7
Add the shredded carrots and chopped broccoli florets to the soup. Bring the mixture to a gentle simmer and cook for about 15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 8
Reduce heat to low. Slowly stir in the shredded sharp cheddar cheese and sharp white cheddar cheese, a handful at a time, until completely melted and incorporated into the soup. Do not boil after adding cheese.
⏱️ 5 min
- 9
For the Cornbread: Preheat your oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 350
- 10
In a small saucepan or microwave-safe bowl, melt 1/2 cup of unsalted butter.
⏱️ 2 min
- 11
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, and white sugar.
⏱️ 2 min
- 12
In a separate medium bowl, whisk together the buttermilk, heavy cream, melted butter, and eggs until well combined.
⏱️ 2 min
- 13
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine. Fold in the chopped jalapeños and 1 cup of shredded cheddar cheese.
⏱️ 5 min
- 14
Divide the batter evenly among the prepared muffin cups using an ice cream scoop. Top each muffin with a sprinkle of the remaining shredded cheddar cheese and a thin slice of jalapeño.
⏱️ 5 min
- 15
Bake for 20 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 350
- 16
While the cornbread bakes, prepare the honey butter by melting 2 tablespoons of unsalted butter and stirring in 2 tablespoons of honey.
⏱️ 3 min
- 17
Once baked, remove the cornbread from the oven. While still warm, brush the tops of the muffins with the honey butter.
⏱️ 1 min
- 18
Ladle the hot soup into bowls. Garnish with the reserved crispy bacon bits, additional shredded cheddar cheese, and fresh chopped parsley. Serve immediately with the warm Jalapeño Cheddar Cornbread muffins for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Broccoli Cheddar Soup with Jalapeño Cheddar Cornbread
Ingredients
For the Spicy Broccoli Cheddar Soup
- 6 bacon, strips, diced
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 1 poblano chile pepper, chopped
- 2 cloves garlic, minced
- 3/4 cup all-purpose flour
- 4 cups spicy chicken broth
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon buttery herb seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon nutmeg
- 2 carrots, shredded
- 3 cups broccoli florets, chopped
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces sharp white cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/4 cup shredded cheddar cheese, for garnish
For the Jalapeño Cheddar Cornbread
- 1/2 cup unsalted butter, melted, plus more for honey butter
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/2 cup white sugar
- 1 cup buttermilk
- 3 tablespoons heavy cream
- 2 eggs
- 2 jalapeños, chopped, plus 4-8 thin slices for topping
- 1 cup shredded cheddar cheese, plus 1/4 cup for topping
- 2 tablespoons honey, for honey butter
Instructions
- 1
For the Soup: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon bits with a slotted spoon and set aside for garnish. Leave the rendered bacon grease in the pot.
⏱️ 10 min - 2
Add 3 tablespoons of unsalted butter to the bacon grease in the pot and melt over medium heat. Add the chopped onion and poblano chile pepper and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Sprinkle the all-purpose flour over the vegetables and whisk continuously for 2 minutes to create a roux.
⏱️ 2 min - 5
Slowly pour in the spicy chicken broth, whisking constantly to prevent lumps. Gradually add the whole milk and heavy whipping cream, continuing to whisk until the mixture is smooth and creamy.
⏱️ 5 min - 6
Season the soup with salt, black pepper, garlic powder, buttery herb seasoning, cayenne pepper, smoked paprika, and nutmeg. Stir well to combine.
⏱️ 2 min - 7
Add the shredded carrots and chopped broccoli florets to the soup. Bring the mixture to a gentle simmer and cook for about 15 minutes, or until the vegetables are tender.
⏱️ 15 min - 8
Reduce heat to low. Slowly stir in the shredded sharp cheddar cheese and sharp white cheddar cheese, a handful at a time, until completely melted and incorporated into the soup. Do not boil after adding cheese.
⏱️ 5 min - 9
For the Cornbread: Preheat your oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
⏱️ 5 min•🌡️ 350 - 10
In a small saucepan or microwave-safe bowl, melt 1/2 cup of unsalted butter.
⏱️ 2 min - 11
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, and white sugar.
⏱️ 2 min - 12
In a separate medium bowl, whisk together the buttermilk, heavy cream, melted butter, and eggs until well combined.
⏱️ 2 min - 13
Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine. Fold in the chopped jalapeños and 1 cup of shredded cheddar cheese.
⏱️ 5 min - 14
Divide the batter evenly among the prepared muffin cups using an ice cream scoop. Top each muffin with a sprinkle of the remaining shredded cheddar cheese and a thin slice of jalapeño.
⏱️ 5 min - 15
Bake for 20 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 20 min•🌡️ 350 - 16
While the cornbread bakes, prepare the honey butter by melting 2 tablespoons of unsalted butter and stirring in 2 tablespoons of honey.
⏱️ 3 min - 17
Once baked, remove the cornbread from the oven. While still warm, brush the tops of the muffins with the honey butter.
⏱️ 1 min - 18
Ladle the hot soup into bowls. Garnish with the reserved crispy bacon bits, additional shredded cheddar cheese, and fresh chopped parsley. Serve immediately with the warm Jalapeño Cheddar Cornbread muffins for dipping.
⏱️ 2 min