Everybody loves broccoli-cheddar soup, even the kids! So whip up a few jars of this so you can always have some of this Broccoli-Cheddar Soup Mix ready!
Check out all of our dry mixes here.
NOTE: This fits in a 1 pint mason jar.
- 4 Tbsp celery salt
- 4 Tbsp dried parsley
- 2 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp salt
- 2 Tbsp ground savory
- 1 tsp oregano
- 2 tsp dried thyme
- 1 tsp pepper
- 1 tsp dried sage
- 1 tsp ground turmeric
- 1/4 cup cheddar cheese powder see notes
- 1/4 cup buttermilk powder or any green tier dried milk powder
- 1 Tbsp cornstarch
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp ground mustard
- 1/2 Tbsp dried minced onion
- 1/4 tsp pepper
- 1/2 cup freeze dried broccoli see notes
- 1 Tbsp freeze dried carrots see notes
- Mix all bouillon ingredients in a small bowl. Set aside 2 teaspoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 tsp is needed for this recipe.
- Combine cheese powder, buttermilk powder, 2 teaspoons bouillon, cornstarch, garlic, paprika, and mustard in a 1 pint jar. Seal lid. Shake to combine. Open jar and add onion, carrots, and broccoli. Seal lid and store in an airtight container.
To Make Soup (Conventional)
- Bring 1 1/2 cups water to a boil. Add soup mix to a bowl, and add boiling water to soup mix. Stir well to break up any lumps. Bring another 1 1/2 cups water to a boil, and add to soup mix. Cover and let stand 10 minutes or until broccoli is soft.
To Make Soup (Instant Pot)
- Add dry mix and 3 cups water to Instant Pot. Stir well to break up any chunks. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. Allow for natural pressure release, if desired, or do quick release.
Dried Carrots: CLICK HERE
Cheddar Cheese Powder: CLICK HERE
This Post Has 6 Comments
What size jar does this fit in?
Hi! Thanks for the message too. I think we answered the question in message, but for anyone else reading, it is a 1 quart jar. I’ve also added that to the text above the recipe for future readers.
A) I could be wrong, but I think those ingredients will fit into a 1 cup jar…a quart-size jar only if you only want it a quarter size full, and maybe you add the water to it, instead of dumping into a bowl to make the soup, as instructed.
B) The bouillon mix instructs to reserve 2 tsp for the soup mix, but the soup mix doesn’t address adding it.
C) Sounds like this makes a good soup!
Hi Andi! Thanks for commenting. Let me see if I can address these one by one:
A) I do believe quart size was an error. All of our dry mixes were intended to fit into a 1 pint mason jar. I’ve fixed that reference and the “half pint” reference in the recipe instructions. We had a bit of a mix up in which size is which when we issued these and I thought I had fixed them all but I guess not! Sorry about that.
B) It looks to me like the instruction under “SOUP MIX” says to add 2 teaspoons of the bouillon. It says, “Combine cheese powder, buttermilk powder, 2 teaspoons bouillon, cornstarch….”
C) Thank you!
I am looking for a dry soup recipe to put in mason jars for long term storage. Using my dehydrated broccoli. Thank you.
Has anyone actually made this soup? How does it taste? Is it creamy or soupy?