On April 5, we made broccoli cheddar soup with biscuits on the side. These recipes were easy to follow and did not take too much effort or time to complete. The majority of the students and teachers highly enjoyed the final result, and the biscuits on the side were a great touch! Overall, the soup and biscuits turned out very successful. While we were not able make the biscuits from scratch, the Pillsbury premade ones were very delicious. We’ll be making homemade biscuits in the future!

Link to Recipe: https://www.loveandlemons.com/broccoli-cheddar-soup/

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• 3 garlic cloves, chopped
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups vegetable broth
• 3 cups chopped broccoli florets
• 1 large carrot, finely chopped
• 8 ounces shredded cheddar cheese
• 2 cans of Pillsbury Grands! Biscuits

Instructions:

For the broccoli cheddar soup:

1. Melt the butter in a large pot over medium heat. Add the onion, salt, and pepper and cook, stirring for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk. whisking continuously.
2. Add the broth, broccoli, carrot, and mustard, and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
3. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy.

For the biscuits:

1. Prepare a baking sheet with cooking spray.
2. Roll the dough into balls.
3. Place in oven at 350 degrees for 13-17 minutes, or until golden brown.

Soup:

Biscuits: