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Cream of Broccoli Soup recipe

Cream of Broccoli Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup


90 people made this

IngredientsServes: 4

  • 1 head broccoli
  • 50g butter
  • 3 tablespoons minced onion
  • 1 stick celery with leaves, chopped
  • 3 tablespoons plain flour
  • 250ml milk
  • 250ml double cream
  • 2 chicken stock cubes
  • 1 teaspoon Worcestershire sauce
  • 2 pinches paprika
  • 1 teaspoon salt
  • 100g grated mozzarella cheese

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Place broccoli in a medium saucepan with water to cover, bring to the boil, then reduce heat and simmer until tender, 15 minutes. Remove broccoli and reserve cooking water.
  2. In the same pan, melt butter over medium heat. Cook onions and celery in butter until tender, 10 to 15 minutes. Stir in flour, milk and cream. Dissolve stock cubes in 500ml reserved broccoli water. Stir into soup. Season with Worcestershire, paprika and salt. Stir in cheese and cook 10 minutes more.

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Reviews & ratingsAverage global rating:(92)

Reviews in English (73)


The main problem with this recipe is it doesn't tell you what to do with the broccoli! You cook it at the beginning, then it's never mentioned again in the directions. So I had to improvise. I used about 4 cups frozen broccoli florets and cooked them in the microwave. I then put about half in the food processor and minced them. I then dumped all the broccoli (florets and minced) in the pot at the end right before adding the cheese. Who knows if this is what the recipe writer intended, but my husband and I enjoyed it! It would probably also be good if you just pureed all the stuff together, though I liked the full florets. The only change I would make is to omit the celery. It doesn't add anything, and its flavor sticks out too much among all the other mellow blended flavors of the soup.-06 Oct 2004

by FieldGreens

This is very rich but tasty all the same. I didn't have bouillon so I cooked the broccoli in about 2.5 cups chicken broth and saved the liquid like suggested. I don't think heavy cream is necessary in this recipe. I used 2 cups whole milk and it was plenty rich. I might try reduced fat milk next time and see if I like it more. I just chopped up the cooked broccoli once it was cooled and added it after the cheese and liked the consistency. Also, if you don't have shredded mozzarella already, save time by cubing it instead of shredding, it melts pretty quickly in the pot.-24 Apr 2008

by kuratenko

I was looking for a cream of broccoli recipe that doesn't use a canned soup mix. This was a great and easy to make soup. I reduced the amount of heavy cream to 1/4 cup, but it still tasted rich and creamy. I added some carrots too.-06 Aug 2007

  • 1 cup Milk, 2%
  • 3 /4 cup Broccoli, cooked
  • 1 tbsp Butter, unsalted
  • 1 cup Vegetable Broth, low-sodium
  • 1 /2 cup Broccoli, florets

Add all the ingredients to the Batchbowl (except for the chopped broccoli) and blend until smooth.

Pour the contents into a pot and add the chopped broccoli.

Heat over medium heat until the broccoli pieces are tender.

Serve with a dollop of all-natural plain yogurt or sprinkle with parmesan cheese.

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How to make broccoli cheese soup


  • 5 tbsp unsalted butter
  • 1 small to medium sweet yellow onion, diced finely
  • 1 clove garlic, finely minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium vegetable or chicken stock
  • 2 cups half-and-half (You can use whole or 2% milk, however, this will reduce creaminess).
  • 2-3 cups broccoli florets, diced small + 1 cup stems (optional)
  • 2 large carrots, peeled and sliced very thinly
  • 3/4 teaspoon salt, or to taste
  • 3/4 teaspoon black pepper, or to taste
  • 1/2 teaspoon smoked paprika or regular paprika (optional and to taste)
  • 1/2 teaspoon dry mustard powder (optional and to taste)
  • pinch cayenne pepper (optional and to taste)
  • 8 ounces grated organic, grass-fed extra-sharp cheddar cheese (save a little for garnishing)


  1. In a small saucepan, add 1 tablespoon butter and the diced onion. Sauté over medium heat for about 4 minutes, until the onion turns brown. Stir occasionally.
  2. Add the garlic and cook for about 30 seconds, stirring continuously to prevent it from burning. Take off the heat and set aside.
  3. In a large, deep pot, add the remaining butter and flour, cooking over medium heat for about 3 to 5 minutes. Whisk this mixture constantly until flour becomes thick. The roux needs to be thick to give the soup the right consistency.
  4. Gradually add in the vegetable or chicken stock, stirring frequently.
  5. Slowly add in the half-and-half or milk, also stirring continuously.
  6. Simmer the roux on low heat for 15-20 minutes or until it reduces and thickens more. Whisk occasionally to keep skin from forming on top.
  7. While the roux simmers, chop up the broccoli and carrots. After it simmers for 15 to 20 minutes, add the broccoli and carrots. Also, mix in the onion and garlic from the other pot.
  8. Add the salt and pepper to taste and the optional paprika, dry mustard powder, and cayenne. These seasonings aren’t necessary, but they do add to the flavor of the soup. Stir thoroughly to combine.
  9. Simmer on low heat for another 20 to 25 minutes, or until it reduces and thickens once more. Whisk occasionally to mix in any skin that forms on top.
  10. While soup simmers, start grating the cheese. We recommend buying a high-quality cheese because this will give the soup maximum flavor. Avoid using pre-shredded cheese because it doesn’t melt well and will affect the consistency of the soup.
  11. Simmer for another 20-25 minutes, adding in most of the cheese. Set aside a small portion for garnishing. Stir in the cheese until it melts and blends completely into the soup, or about 1 minute.

Great news…

Both soups can keep in the fridge airtight for 5-7 days. To reheat, microwave on medium heat, stirring occasionally, or heat on medium-high on the stove. Both the broccoli cheese and cream of broccoli soups are easy to make and require an hour or less of cooking.

No matter what season it is, sometimes you get a craving for a warm bowl of soup. Broccoli cheese or cream of broccoli soup is excellent comfort food to have year-round. Best of all, you don’t need to be a five-star chef to make them. Let us know how you like this recipe in the comments!


Creamy soups can be intimidating, but all you need is a pot and a blender to pull off a velvety masterpiece. My Easy Cream of Broccoli recipe will make you a believer!

Start off by sautéing onions and garlic in a little butter. Four tablespoons of butter may seem like a lot, but we’re starting a base for the roux that will help thicken the soup.

Once you add the flour, you’ll want to cook it for a few minutes to get rid of the raw flour smell and brown the flour to a light tan color.

Rather than whisking in all the liquid next, start with just the chicken stock.

Your pan will be pretty hot at this point, and you want the temperature low when you start adding dairy. Milk products can and often do separate when boiled, and “curdled” is not the texture we’re shooting for here!

This is one of many dishes I’ve transformed using my favorite flavor bomb: Better than Bouillon. Imagine the perfect chicken stock, slow cooked for days until every bit of chicken essence is extracted. Now imagine those flavors concentrated into a paste that makes everything taste like it’s cooked all day too. That’s what this stuff does, and it will make all the difference in this soup.

I also want the flavor of the broccoli to stand out (this is a recipe for Cream of Broccoli Soup), so the other seasonings are complementary – bay leaves for a slightly floral addition and nutmeg.

Nutmeg is a unique spice that somehow morphs its flavor profile based on the other ingredients. Yes, it’s great in eggnog, but it’s also wonderful in macaroni and cheese and magical when paired with spinach. Used sparingly (we’re not making pumpkin pie here), nutmeg adds a little something to this soup that deepens the flavor but leaves the diner wondering just what that “little something” is. (FYI – Use fresh grated whenever possible if you’ve ever tried it that way, you’ll understand how much better the flavor is.)

So, about that broccoli. Kiddos love that it looks like little trees (which is a bonus if you’ve ever tried to wrestle veggies into a picky eater), but I love its flavor and all the health benefits. Just one cup has the same amount of Vitamin C as a whole orange, plus it packs Vitamin A, tons of fiber, and anti-inflammatory properties. Eating it is almost as beneficial as visiting the gym, right?

When it comes to veggies, I always opt for fresh if I can, but you can save a little time in this recipe by substituting frozen broccoli with little noticeable difference in the end product. Just cook your carrots a few minutes before adding the broccoli since frozen veggies are usually already partially cooked.

Carrots are the only other veggie that gets a place in my recipe, unlike some other recipes for cream of broccoli potato soup. Potato’s starchy texture is a bit of a distraction from the luscious mouthfeel of this soup, so I skip it and rely on the roux and cream to thicken it up nicely.

Once the flavors are melded and the veggies are tender, blend everything to the texture you like (don’t forget to retrieve those bay leaves first!). You can process it super smooth or leave it slightly chunkier. You can also fish out some of the broccoli before you blend to use as a garnish.

Just be sure when you add it back to the pan for its final enrichening with the heavy cream that you keep the heat nice and low to avoid the boiling/curdling ugliness.

Finish off my easy broccoli soup recipe in spectacular fashion by serving it in bread bowls (either store-bought or homemade if you have a better relationship with yeast than I do J), or your favorite soup bowls, garnished with the reserved broccoli, a generous grind of black pepper, or even a pinch of freshly grated nutmeg.

I also like to make croutons out of a leftover baguette to float on top. Your insides are sure to get a big ol’ hug from this soup, however, you choose to serve it!

Recipe Notes:

Blender – Using a blender with hot liquids requires a bit of patience and concern for your own personal safety. If you’ve ever watched a tea kettle spew steam once the insides are up to pressure, you’ll know exactly what to expect if you fill your blender full of hot liquid and seal it up tight. When it’s time to blend the soup, work in small batches and vent the top of the blender by removing the fill cap and covering it loosely with a dish towel. You can use an immersion blender, but I think the countertop version handles the broccoli chunks better.

Slow cooker – I know we all love the “set it and forget it” freedom of our Crockpots, so you can make a Cream of Broccoli Soup slow cooker version by sautéing your veggies then cooking everything on low for 3 to 4 hours.

Cheese it up – If you’d prefer the gooier version of this soup, you can make a cream of broccoli cheese soup by adding a pound of cubed Velveeta or 2 c. of shredded cheddar instead of the heavy whipping cream, stirring just until smooth. Remember to keep the heat just warm enough to melt the cheese!

Healthy version – You may be looking at the high-fat dairy and wondering how to make healthy broccoli soup. Well, you can substitute an equal amount of chicken stock for the half and half, and then either use ¼ cup of half and half instead of the whipping cream or omit that ingredient altogether. Maybe you don’t just want a healthy cream of broccoli soup, you want to make this Cream of Broccoli Soup vegan. No problem! Use olive oil instead of butter, then a dairy-free milk like an unsweetened almond in place of the half and half. Believe it or not, the folks at Better than Bouillon make a “No Chicken” version that’s pretty much indistinguishable from the chicken version. To make the soup extra rich, substitute cashew cream for the whipping cream, using soaked cashews (¾ cup of nuts covered in water at least 30 minutes), drained, then pureed with a cup of water until super smooth and creamy.

  • 1 1/2 cups chicken broth
  • 1/2 cup onion (chopped)
  • 2 cups broccoli (cut)
  • 1/2 teaspoon thyme (dried, crushed)
  • 2 bay leaves (small)
  • 2 tablespoons vegetable oil
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • pepper (dash, optional)
  • 1 cup non-fat milk
  • 1 garlic powder (dash, optional)

1. In a saucepan combine chicken broth, chopped onion, broccoli, thyme, bay leaf and garlic powder. Bring mixture to boiling. Reduce heat cover and simmer for 10 minutes or until vegetables are tender. Remove bay leaf.
2. Place half of the mixture in a blender or food processor, cover and blend 30 to 60 seconds or until smooth. Pour into a bowl repeat with remaining vegetable mixture, set all aside.
3. In the same saucepan warm the oil. Stir in flour, salt, and pepper. Add the milk all at once, stirring rapidly with a wire whisk. Cook and stir until mixture is thickened and bubbly. Stir in the blended broccoli mixture. Cook and stir until soup is heated through. Season to taste with additional salt and pepper.

  • 3 tablespoons unsalted butter
  • 2 medium leeks, white and light green parts only, sliced and rinsed
  • ½ cup thinly sliced celery
  • 1 clove garlic, finely chopped
  • 8 cups broccoli florets
  • 4 cups low-sodium vegetable broth or low-sodium chicken broth
  • 1 teaspoon whole fresh thyme leaves
  • ½ teaspoon salt
  • 1 cup half-and-half
  • 2 teaspoons thinly sliced chives

Melt butter in a large saucepan over medium-high heat. Add leeks and celery cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic cook, stirring constantly, until fragrant, about 1 minute.

Add broccoli and broth bring to a boil. Reduce heat to medium cover and cook until the broccoli is tender, about 12 minutes. Stir in thyme and salt. Puree the soup with an immersion blender until smooth, about 2 minutes. (Alternatively, transfer soup, in batches if necessary, to a blender. Remove center piece of blender lid to allow steam to escape secure lid on blender. Place a clean kitchen towel over opening in lid. Process until smooth, about 2 minutes. Use caution when blending hot liquids.) Add half-and-half and process just until incorporated, about 15 seconds. Serve immediately, topped with chives.

2 large stalks fresh broccoli, cooked and chopped
1/2 cup chopped onion
2 1/4 cups chicken stock
4 tablespoons butter
4 tablespoons flour
3/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 dash white pepper
1/4 cup heavy cream

Combine the broccoli, onion, and a small amount of the chicken stock in a food processor. Puree until smooth then set aside.

Heat the remaining chicken stock in a small saucepan over medium heat.

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the flour is foamy but not browned.

Slowly whisk the hot stock into the flour mixture. Bring just to a boil, stirring frequently. The mixture should be thick. Stir in the broccoli puree, marjoram, oregano, white pepper, and heavy cream. Just heat through (do not boil). Serve hot.

I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.

The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

Love Cracker Barrel? Check out my other clone recipes here.

The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

Click here for more of my copycat Panera Bread recipes.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

This soup happens to be one of Chili's most raved-about items, and the subject of many a recipe search here on the site. Part of the secret in crafting your clone is the addition of masa harina—a corn flour that you'll find in your supermarket near the other flours, or where all the Mexican foodstuffs are stocked.

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off.

My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

Arthur Simms was in the restaurant business for many years before he opened the first Mimi's Cafe with his son, Tom, in Anaheim, California in 1978. Back in the Golden Age of Hollywood Arthur was the guy running things in the MGM Studios commissary where, on any given day, Jean Harlow, Clark Gable and Judy Garland might stop in for a grazing. Arthur named his New Orleans-influenced, bistro-style restaurant after a woman he met and fell in love with in Paris during the war. Today it's Tom who runs the show at this growing 93-unit chain where regulars return for the staple favorites including the French Market Onion Soup, Carrot Raisin Bread and the delicious corn chowder, cloned right here.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.

You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

Menu Description: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

Get more of my KFC copycat recipes here.

Menu Description: "Here they are in all their lip-smacking, award-winning glory: Buffalo, New York-style chicken wings spun in your favorite signature sauce."

Since Buffalo, New York was too far away, Jim Disbrow and Scott Lowery satisfied their overwhelming craving in 1981 by opening a spicy chicken wing restaurant close to home in Kent, Ohio. With signature sauces and a festive atmosphere, the chain has now evolved from a college campus sports bar with wings to a family restaurant with over 300 units. While frying chicken wings is no real secret—simply drop them in hot shortening for about 10 minutes—the delicious spicy sauces make the wings special. There are 12 varieties of sauce available to coat your crispy chicken parts at the chain, and I'm presenting clones for the more traditional flavors. These sauces are very thick, almost like dressing or dip, so we'll use an emulsifying technique that will ensure a creamy final product where the oil won't separate from the other ingredients. Here is the chicken wing cooking and coating technique, followed by clones for the most popular sauces: Spicy Garlic, Medium and Hot. The sauce recipes might look the same at first, but each has slight variations make your sauce hotter or milder by adjusting the level of cayenne pepper. You can find Frank's pepper sauce by the other hot sauces in your market. If you can't find that brand, you can also use Crystal Louisiana hot sauce.

Other recipes I’ve seen that claim to duplicate the fabulous flavor of this popular soup do not make good clones, yet the long grain and wild rice mix that many of these recipes call for is a great way to get the exact amount of rice you need in a perfect blend. Just be sure not to use the flavor packet that comes with those rice kits, or you won’t get a good clone of the Panera original. Toss out that blend (or you can use it elsewhere see Tidbits) and use the recipe below to make a better flavoring for the soup.

Thanks to Panera Bread's policy of completely transparent ingredients, I discovered a surprising ingredient or two (wow, cabbage!), and was able to craft the best clone you’ll find for this top secret signature soup.

Click here for more of my Panera Bread copycat recipes.

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

Recipe: Not in mood for a big meal? Stay full with creamy broccoli cheese soup

Rains are here to stay and to feel safe and warm on a cold wet night, all we really need is soup to hug us like a warm blanket which is why we are whipping up some creamy broccoli cheese soup tonight. If you are looking for a recipe that isn’t crazy complicated, search no further as we got you sorted with creamy broccoli cheese soup.

Sufficiently green and full of fresh flavour, this one is the velvet of the soup world. It works wonders to keep you full when you are not in the mood for a big meal.

Check out the recipe of creamy broccoli cheese soup here:


2 cups broccoli, diced small

16 oz cheddar cheese, hand shredded

3 cups chicken bone broth

1 cup heavy whipping cream

Dice up the broccoli into bite size pieces. You want them nice and small. Set it aside. In a stock pot, add butter, diced onions, minced garlic, some pink Himalayan salt, pepper, garlic seasoning. (Don’t go overboard u can adjust salt later) Cook over medium heat till onions are translucent.

Add broccoli and continue to cook for 3-4 mins till it turns bright green and is soft. Add the chicken bone broth and heavy cream, yellow mustard and stir. Bring to a boil. Once boiling turn down heat to simmer, slowly adding the cream cheese and the cheddar cheese, mixing as you add.

Now I put garlic powder and a little more pink Himalayan salt, pepper, Italian and lemon pepper seasoning to make sure the flavour is to your liking. Let cheese melt, if you would like to add Xanthan gum for more thickness you can and remove from medium heat.

Stir until soup thickens and enjoy.

(Recipe: Instagram/ keto_diet.recipes94)

Enjoying a reputation as a superfood, broccoli is low in calories and supports many aspects of human health since it is packed with a wealth of nutrients and antioxidants. From zinc to vitamin A and vitamin C (20), broccoli is full of vitamins and minerals that are important for skin health.

As for cheddar cheese, it offers a variety of health benefits including lowering cholesterol and reducing cavities while promising healthy teeth.

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