As promised in the title of my blog (NukeTheSoup), today I will be “nuking a soup” recipe for you to try. Spoiler alert: this is a good one you won’t want to miss! Especially considering the cold weather coming in….you will need this soup to survive the harsh fall/winter.
What you will need:
- 1/2 cup of chopped broccoli
- 1/2 cup of sliced carrots
- 1/2 cup of water
- 1 chicken bouillon cube
- 1 cup of milk
- 1/2 cup of shredded cheddar cheese
- 2 tbsp. of all-purpose flour
- 1/8 tsp. pepper
- 1/4 cup of water
- 1/2 cup of ham (optional)
How it’s done:
- If you buy whole broccoli pieces to use, as I did for a later snack, all you will have to do is measure a half cup of broccoli then chop it up into tiny pieces. Another option is to buy frozen broccoli already chopped, in which case you would need to defrost the broccoli prior to using it for the soup and drain out the excess water.
- For the carrots, you can buy finely shredded carrots that you might use for a salad. I used carrot chips and cut the carrots along the ridges.
- In a decent sized microwaveable bowl (I used a quart sized container), mix together the broccoli, carrots, 1/2 cup of water, and bouillon cube.
- With the container covered, microwave the ingredients for 6 to 7 minutes or until the vegetables are tender.
- Next stir in the milk, cheese, pepper, and the ham.
- Before returning to the microwave, add in a separate bowl the flour and 1/4 cup of water.
- Pour the flour and water mixture into the main container, stir, and cover the container.
- Microwave all these ingredients for about 5 minutes. The soup should start to get bubbly and thicken.****NOTE: Continually check on the soup during the five minutes and stir it occasionally. Otherwise, the soup may boil over, and you will be left with a soupy microwave and an empty stomach.
- Once the soup has thickened, microwave it uncovered for another 45 seconds to a minute—again, keep an eye on the soup
- Let the soup cool for at least a minute or two; you can either eat the soup with a warm baguette, pour it into a bread bowl, or eat it as it is.
This soup has redeemed my belief in microwave recipes! After the pumpkin bread last week and the okay bagel the week before, I was almost ready to succumb to the knowledge that perhaps a scrambled egg was the only great thing to come out of my experiments. But this soup was truly amazing. As you may have guessed from my warning in my directions, I did lose over half my soup to the microwave. The loss was great, but fortunately what soup I saved was a great reward for my time. Of all the recipes I have tried so far, this one did take the most time—about half an hour considering I chopped my own vegetables. Since other than the broccoli and the carrots, the other ingredients were regular things I already had at home, the soup was not expensive to make. With that in mind along with the delicious taste, broccoli cheese soup is added as number two to my microwave recipes.
If you would like to submit a recipe for me to try next week, please comment below 🙂 And if you like what you see here, feel free to follow my blog at nukethesoup.wordpress.com. I’d love to hear from you 🙂
To view inspiration for this blog, visit my Pinterest board NukeTheSoup