Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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The Flour Barn Homestead

Recipes, Farm Life, Motherhood

Class Content, Our Homestead · September 1, 2023

One Pot Broccoli Cheese Soup

It’s that time of year when soup is just what you want for dinner. Pour it into a pretzel bread bowl and your family will feel so special! This particular recipe is not only delicious, but comes together easily in one pot, keeping kitchen messes to a minimum.

Homemaking notes

When I first started making soups, I would take a recipe, follow it to the letter, and sometimes it was awesome and sometimes it was just okay. This One Pot Broccoli Cheese Soup recipe is such a winner because it incorporates several skills that helped me become a better cook in so many ways. Now, when I want to make a soup, especially a creamy cheesy soup, the basic concepts for this soup can be adjusted for new ingredients.

Learning to make a roux with flour and some kind of fat, a skill included in this recipe, became a critical part of my cooking life. Slowly, I began trying new recipes like homemade gravies, sauces, and stews. In addition, understanding the importance of cooking onions, with patience, until they were translucent, became real to me, rather than just something I heard on a cooking show. I began to understand how to develop flavor in my recipes through basic techniques, like adequate browning. Serving food that was really good, rather than just okay became my goal at dinner.

Another beautiful thing about this recipe is its use of “real” ingredients. In many of my classes at the Flour Barn Bakery, I try to emphasize how much it matters to start with good ingredients. A pie is only as good as the fruit you use to make it, right? The same is true for this soup. Using real cream, fresh broccoli, good chicken stock, and freshly shredded cheese makes this soup balance perfectly with sauteed onions and a pinch of cayenne pepper.

As with all cooking projects, I like to think of each one as a learning experience–one to be enjoyed, especially when you get to eat it! So, feel free to just follow this recipe to the letter; but I hope it will become part of a larger homemaking experience!

The Ingredients

  • Broccoli: You could use frozen broccoli for this soup and add it at the very same time, but fresh broccoli just has a better texture in the finished soup. I recommend chopping the broccoli fairly small. Larger pieces just take longer. and for this one pot version, having them in small pieces gets it to the table a little faster! If you want to change it up, you can also use cauliflower, or broccolini.
  • Butter: Butter is always the beginning of any of my cream soups. Not only is it a perfect fat for the roux, but it imparts a beautiful flavor to the soup and a creaminess that can’t be beat. Don’t skimp!
  • Onion: I use whichever onion I have on hand–white, yellow, or red. I generally have yellow onions for cooked soups, but really any color is just fine.
  • Flour: Flour is necessary to thicken the soup. However, if you are gluten intolerant and would like to skip this ingredient, you certainly can. It will simply make a much thinner soup.
  • Cream and milk: This recipe calls for one cup heavy cream and one cup whole milk. I’ve made this recipe many times, and if I don’t have whole milk, I’ve used two cups of cream. Once, I used only whole milk and it wasn’t quite as creamy, but it was very good. In other words, you can be flexible with the dairy products you have. I don’t recommend skim milk, as it will simply not be creamy enough.
  • Chicken or vegetable stock: If you have your own stock, well done! I usually don’t, so I use stock (or broth) that I purchase from the grocery store.
  • Salt and pepper: Just table salt for this soup and start with the 1/2 teaspoon in the recipe. Remember, the stock and the cheese usually have a fair amount of salt already, so don’t go heavy on the salt. You can always add salt to your individual bowl. This recipe starts with 1 teaspoon of pepper, but if you’re like me, you might want more.
  • Cayenne: This is completely optional. If you don’t like any heat, just omit it. However, if you like a little kick, then cayenne gives the perfect heat to creamy, cheesy dishes. I actually use it in alfredo sauce, macaroni and cheese, as well as cheesy potatoes. It just adds a nice dimension to this soup.
  • Cheese: Mild cheddar cheese is my choice for this soup, but medium cheddar will work too. I love the taste of sharp cheddar, but because it has a lower moisture content (from longer aging), it just doesn’t melt as well. In addition, it’s important to shred the mild cheddar cheese yourself. Cheese that is pre-shredded has additives to prevent caking. As a result, it just won’t melt as well. The extra effort is really worth it.

The Process

  • Prepping your ingredients: I always like to prep my ingredients first so that when I need them, they’re ready to go. Make sure you chop your broccoli into very small florets for this recipe. Next, dice the onion. Go ahead and shred your cheddar cheese, even though you won’t need it until the end.
  • Sautéing the onion: In a large stock pot, melt the butter over medium heat and add the onions. Saute until the onions become translucent. Be patient at this stage–it might take 6 to 8 minutes to become translucent. If you don’t cook the onions long enough, you may end up with a bitter, “raw” flavor, rather than the sweet mellow flavor we’re looking for from the onions. This is where we’re beginning to build flavor into our soup.
  • Making the roux: (The roux is the combination of fat–butter in this case–and flour to create a thickening agent for your soup.) Still over medium heat, add the flour to the butter and onions. Stirring continuously, cook the flour until it becomes slightly brown. This will take 2 to 3 minutes, maybe more depending on the level of heat. Again, you don’t want to rush this stage. Undercooking the flour at this point can lead to a raw flour taste. Browning it properly will add another layer of flavor as well.
  • Adding the cream and stock: Add the cream and continue cooking, stirring constantly until it comes to a simmer. Then, add the stock and bring back to a simmer. Cook for 5 to 10 minutes, until thickened. When the soup coats the back of a spoon, you know it’s ready for the next step.
  • Finishing the soup: While it’s simmering, add the broccoli, salt, pepper, and cayenne pepper. Simmer for 10 to 15 minutes, until the broccoli is tender. The larger your pieces of broccoli, the longer this will take. Remember to keep stirring at this point, as thickened cream can stick if you don’t watch it! Once the broccoli is tender, add the cheese and stir until it melts completely.

One Pot Broccoli Cheddar Soup

Serving Size:
4 to 6 servings
Time:
45 minutes
Difficulty:

Ingredients

  • 1 large head of broccoli
  • 1/2 cup butter
  • 1 small onion, diced
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups chicken or vegetable stock
  • 1/2 teaspoon salt
  • One teaspoon coarse pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 cups shredded mild cheddar cheese

Directions

  1. Chop broccoli into very small florets. If using the stem, chop the tender parts only into very small pieces.
  2. In a large pot, over medium heat, melt the butter. Add the onion and sauté until translucent, at least 7 to 8 minutes. Stir in the flour and continue stirring until the flour is slightly browned, approximately 2 to 3 minutes. Add the cream and milk, and cook, stirring constantly, until simmering. Reduce heat to low, add the stock and bring back to a simmer. Continue to cook until thickened, about 6 to 8 minutes.
  3. Add the broccoli, salt, pepper, and cayenne pepper. Simmer for 10 to 15 minutes, or until broccoli is tender.
  4. Add shredded cheese and stir until completely melted.
  5. Serve and enjoy!

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In: Class Content, Our Homestead

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Trackbacks

  1. Simple and Delicious Homemade Pretzel Bread Bowl Recipe - The Flour Barn Homestead says:
    September 26, 2023 at 6:00 pm

    […] bread bowl recipe can make just about any kind of soup better!  I’ve served them with broccoli cheese soup, chili, and chicken noodle soup, to name a few, and it just makes soup a meal–a very special […]

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How to Make the Best Homemade Roasted Tomato Sauce

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Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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