Ham Broccoli and Cheddar Soup with Flaky Cheddar-Chive Garlic Biscuits

***UPDATED 10/26/24*** 

Normally our blog goes out on Monday morning but I made this delicious soup with biscuits this week and thought maybe you would like to try it this weekend.

Since it's getting colder outside, soup is always on the menu at our house. This particular soup,  Ham Broccoli and Cheese Soup is fairly easy and oh so good!. The biscuits remind me of Red Lobsters biscuits and if you haven't made biscuits before, you need to make these.

Ham Broccoli and Cheddar Soup Recipe from Eat at Home

Ingredients

• 1 bunch broccoli, cut (or about 4 cups frozen florets)
• 1 stick butter
• small onion, diced
• 1/2 cup flour
• 6 cups chicken broth
• 4 cups milk, warmed
• 2 tsp. Worcestershire sauce
• 1 cups cheddar, shredded
• 2 cups diced ham

Instructions

1. Steam the broccoli until tender.
2. In a large pot, melt the butter and cook the onion till soft.  Stir in the flour and cook for a minute or two.  Whisk in the chicken broth.  Add the warm milk and Worcestershire sauce.  Heat over medium heat till the soup is hot.
3. Drain the broccoli and add to the soup.  Stir in the cheese and ham.  Season with salt and pepper.  (Be careful adding salt before tasting because the ham may give you enough saltiness) Serve with extra cheese, if you like.

Flaky Cheddar-Chive Garlic Biscuits from Taste of Home

I added the garlic powder because we love garlic. Also, I used a food processor to mix the dry ingredients with the butter, it makes it easier to incorporate the butter. I didn't have fresh chives or buttermilk instead I used dried chives about 1.5 Tablespoons and added 1 Tablespoon of vinegar to milk in order to make the buttermilk. I make do and improvise quite a bit.

Ingredients

• 2-1/4 cups all-purpose flour
• 2-1/2 teaspoons baking powder 
• 2 teaspoons sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup cold butter, cubed
• 1 cup shredded cheddar cheese
• 3 tablespoons minced fresh chives
• 1 cup buttermilk

Instructions

1. Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
2. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

This meal took about 30-40 minutes to make. My goal in the kitchen is to get dinner on the table within 45 minutes from start to finish. 

I hope you make this soup and biscuit combo soon, your tastebuds won't regret it.

• Keep it sassy,
  Kelly
  

  
  
  
  
  
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