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Broccoli Cheddar Soup With Cheddar Biscuits Recipe

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This recipe for Broccoli Cheddar Soup With Cheddar Biscuits is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Soup
2½ cups low-sodium vegetable broth
½ tsp salt
6 cups broccoli florets (2 large heads)
½ med onion, peeled and cut into chunks
2 garlic cloves, peeled

Add-Ins
1 cup fresh baby spinach leaves
4 oz. cheddar cheese, cubed

Biscuits
1 cup self-rising flour
¾ cup heavy cream
1 cup cheddar cheese, grated

Preheat the oven to 400°.

Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.

When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button for 30 seconds, or until the ingredients are well combined.*

Meanwhile, grate the cheese with the Microplane® Adjustable Coarse Grater. Combine the biscuit ingredients in a medium bowl and mix until combined (the mixture will be dry).

Use the Medium Scoop to form 12 small biscuits and place them on the Half Sheet Pan. Bake the biscuits for 15 minutes, or until they’re golden brown.

Serve the soup with the biscuits.**
Directions:
Directions:

 

 

 

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