# Broccoli Cheddar Soup and Jalapeño Cheddar Cornbread

This recipe features a rich and creamy broccoli cheddar soup paired with spicy jalapeño cheddar cornbread muffins, perfect for a cozy fall meal.

- Total time: 35 min
- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 1 onion
- 1 Pueblo chili pepper
- 2 carrots
- 3 cups broccoli
- 6 strips bacon
- 3 tablespoons unsalted butter
- garlic
- 0.75 cup all-purpose flour
- 4 cups spicy chicken broth
- 1 cup whole milk
- 1 cup heavy whipping cream
- salt
- pepper
- garlic powder
- buttery herb seasoning
- cayenne pepper
- smoked paprika
- nutmeg
- 4 ounces sharp cheddar cheese
- 4 ounces sharp white cheddar cheese
- 0.5 cup unsalted butter
- 1.13 cup flour
- 0.67 cup yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoon salt
- 0.5 cup white sugar
- 1 cup buttermilk
- 3 tablespoons heavy cream
- 2 eggs
- 2 jalapeños
- 1 cup cheddar cheese
- honey butter
- parlsey

## Instructions

1. Chop one onion.
2. Chop one Pueblo chili pepper.
3. Shred two carrots.
4. Chop three cups of broccoli.
5. Dice six strips of bacon.
6. Cook the diced bacon in a pot until fully cooked, then set it aside and leave the grease in the pot.
7. Add 3 tablespoons of unsalted butter to the bacon grease and let it melt.
8. Add the chopped onion and Pueblo chili to the pot and simmer.
9. Add garlic and simmer.
10. Add 3/4 cup of all-purpose flour to thicken and make a roux.
11. Slowly add 4 cups of spicy chicken broth while whisking.
12. Reduce heat to medium-low and slowly add 1 cup of whole milk and 1 cup of heavy whipping cream.
13. Season the soup with salt, pepper, garlic, buttery herb, cayenne, smoked paprika, and nutmeg.
14. Add carrots and broccoli to the soup and let it simmer for about 15 minutes.
15. Shred 4 ounces of sharp cheddar and 4 ounces of sharp white cheddar cheese.
16. Slowly mix the shredded cheese into the soup.
17. Melt 1/2 cup of unsalted butter for the cornbread.
18. Whisk together dry ingredients: 1 1/8 cup flour, 2/3 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoon salt, and 1/2 cup white sugar.
19. Whisk together wet ingredients: 1 cup buttermilk, 3 tablespoons heavy cream, 1/2 cup melted unsalted butter, and 2 eggs.
20. Whisk the wet batter into the dry batter.
21. Add 2 chopped jalapeños and 1 cup of cheddar cheese to the cornbread batter and fold it in.
22. Scoop the cornbread batter into a muffin tin using an ice cream scoop.
23. Top each cornbread muffin with more cheddar cheese and a slice of jalapeño.
24. Bake the cornbread in the oven at 350°F (175°C) for 20 minutes.
25. Brush honey butter on top of the cornbread.
26. Serve the soup and cornbread.
27. Garnish the soup with cheese, bacon bits, and parsley.

## Equipment

- knife
- cutting board
- bowl
- grater
- pot
- wooden spoon
- whisk
- pan
- muffin tin
- ice cream scoop
- oven
- cooling rack
- basting brush

## Tips

- When adding liquid to soup, be slow and steady with the pour, but hasty with the whisking.
- Dunk the cornbread in the soup as they pair perfectly together.

## Source

- Original video: https://www.instagram.com/reel/DPm5LnvEV8R/?igsh=cmtqOWdhYjJpZWQ5
- Recipe page: https://www.cliprecipe.com/recipe/714cde6a-55fa-4bbe-a2d7-b5dfe7ed0203
- Extracted: 2025-10-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt