Whoever invented soup was a genius. I hope they somehow monetized the whole idea for themselves because they deserve it.
Do you know what soup is? It’s regular food, cooked until soft, then blended up (sometimes super smooth and sometimes left chunky). That’s it. They took good food and blended it up. Made it slurp-able. You can transport it in a thermos. It’s food they serve you as a course before other food at a restaurant.
The whole thing is baffling really. And I am totally on board with it. I l-o-v-e soup.
I am a bit partial to broccoli cheddar soup. I don’t know if I would go so far as to say it’s my favorite, but it’s definitely up there.
This is broccoli cheddar soup but with a bit of a twist. It’s got dumplings/biscuits baked into it. So it’s kind of a soup, pot pie hybrid thing.
And if you don’t like the idea of bread baked into your soup… dude. What’s wrong? What happened in your life that this doesn’t excite you? I mean, I guess we can still be friends but, like, I bake bread into soup and you’re apparently a food-hating monster, so I don’t know how good of a friendship it’s gonna be.
Overreacting? Me? Never.
Broccoli & Cheddar Bake, serves 3-4
2 tablespoons butter
1/4 cup flour
1 small onion, finely chopped
3 broccoli florets, chopped
3 cloves garlic, minced
2 1/2 cups vegetable stock
2 cups shredded cheddar cheese (divided)
biscuit mix (I used Bisquick, which required I add water to the mix. Check yours for additional ingredients you may need.)
salt + pepper
First up, prep all your vegetables as prompted in the ingredients list. I generally like to do all my prep work at the same time before I start cooking. This ensures that I won’t be cutting up something super quickly, hurrying because something else is almost done cooking. That’s a good way to cut yourself unless you feel like you already have Iron Chef type knife skills.
In a large sauce pan or pot, heat the butter over medium heat until melted. Add the onions, season with salt and pepper, and cook for a couple minutes until they begin to soften. Sprinkle in the flour and stir to form a thick paste.
Pour in the first cup of stock and whisk until you’ve created a gravy-type consistency. Then add the broccoli, garlic, remaining stock and 1 cup of the cheese. Stir until well combined and the cheese begins to melt. If you want to use an immersion blender or food processor to puree the mix, do so at this point, or you can leave it chunky. Up to you.
Mix the biscuit mix according to the package directions; I added 1/2 cup cheese to my mix to make cheddar biscuits.
Pour the soup into a casserole pan, sprinkle on the remaining cheese, then drop the biscuit dough on top. Bake at 450°F for 15-18 minutes.
If you’d rather bake the biscuits separately and just serve them alongside the soup, you can. You can just use the soup recipe and ignore my advice about baking the biscuits on top. Whatever.
This makes an awesome winter dinner option. Try it. Bake the biscuits on top. Do it. xo. Emma
Love soup? Check out our most popular soup recipes!
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
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Ingredients
- 2 tablespoons butter
- ¼ cup flour
- 1 small onion (finely chopped)
- 3 broccoli florets (chopped)
- 3 cloves garlic (minced)
- 2 ½ cups vegetable stock
- 2 cups shredded cheddar cheese (divided)
- biscuit mix (I used Bisquick, which required I add water to the mix. Check yours for additional ingredients you may need.)
- salt + pepper
Instructions
- First up, prep all your vegetables as prompted in the ingredients list. I generally like to do all my prep work at the same time before I start cooking. This ensures that I won't be cutting up something super quickly, hurrying because something else is almost done cooking. That's a good way to cut yourself unless you feel like you already have Iron Chef type knife skills.
- In a large sauce pan or pot, heat the butter over medium heat until melted. Add the onions, season with salt and pepper, and cook for a couple minutes until they begin to soften. Sprinkle in the flour and stir to form a thick paste.
- Pour in the first cup of stock and whisk until you've created a gravy-type consistency. Then add the broccoli, garlic, remaining stock and 1 cup of the cheese. Stir until well combined and the cheese begins to melt. If you want to use an immersion blender or food processor to puree the mix, do so at this point, or you can leave it chunky. Up to you.
- Mix the biscuit mix according to the package directions; I added 1/2 cup cheese to my mix to make cheddar biscuits.
- Pour the soup into a casserole pan, sprinkle on the remaining cheese, then drop the biscuit dough on top. Bake at 450°F for 15-18 minutes.
- If you'd rather bake the biscuits separately and just serve them alongside the soup, you can. You can just use the soup recipe and ignore my advice about baking the biscuits on top.
I made this tonight for dinner, it was amazing. I added some carrots too and the stems from the broccoli. Definitely keeping this recipe!
I made this for dinner tonight and it came out quite bitter. Every recipe of yours that I have tried has become a regular meal for us. But this one didn’t turn out so great. Any suggestions of why it may have not turned out?
I must say I love the new recipe view! So convenient! Thank you!
I will definitely be trying this. Look blooming marvellous. Thanks for the share.
Rosie x
www.rosedogandco.blogspot.com.au
I made this last night and it was so good! I used the Pillsbury biscuit mix instead. Everyone needs to bake the biscuits on top cuz it is just awesome!
Looks delicious but so not on my diet. Talk about comfort food. Me-ow.
xoxo
The Accidental Mama
http://www.theaccidentalmama.com
broccoli cheddar soup is my favorite! and adding biscuits couldn’t hurt, either 🙂
http://www.cesteunice.com
this sounds amazing!
xxoo,
nikki
www.dream-in-neon.com
Made this last night! Sooooo delicious. I added a big shake of Tony Chachere’s for a little kick…
Yum! I’m definitely going to try this 🙂
www.awomanintheworld.com
Yummy! Broccoli & Cheese soup with Cheddar Biscuits is A-M-A-Z-I-N-G!!! I have never made it at home before (my boyfriend and son are not fans; they don’t know what they are missing), but I may have to invite some family over to have an excuse to make this. I love the idea of using the biscuits as dumplings. I love dumplings. They are so simple and eliminate an extra step. I’ve even cheated and used quartered Pillsbury Grands Biscuits from a can as dumplings in a pinch before. They still turned out perfectly. Love, love love.
I agree with everyone, this soup sounds delicious and easy! I will be making it soon! I have been following your blog for awhile now and I love all Beautiful Mess posts. Thank you so much.
dank je wel! I’d definitely use the butter 🙂
thank you so much, it’s like what you put on top of a Streuselkuchen (crumb cake) only salty
Shortening is hydrogenated vegetable oil which is a solid at room temperature. Its consistancy is similar to lard, but it is much much cheaper to produce. It is also pretty horrible for you.
So I made this last night! It tasted good, but the biscuit mix I was using called for four cups of mix to one cup water, which ended up being way too much biscuit! Like almost no liquid was left because the biscuit had soaked so much up!
So it might have been helpful in the recipe to give an approximation of how much biscuit should be added to the soup. =)
Paulina
https://www.etsy.com/shop/smallwhitewave
This looks almost too good to eat!
www.eatwearwander.com
This looks AMAZING. I am sure I can find a way to veganize it. I will have to see if Bisquick is vegan or not! If not… I wonder what I can use as a replacer? Any ideas, Emma?
Thank you! xx
This looks AMAZING! Definitely have to try it! x
Madeleine, The Daily Mark
oh yay! That looks amazing – always on a lookout for new soup ideas! Thank you