Yes, easy to make and so delicious! I have made Broccoli and Cheddar Soup with all broccoli and I have made it with organic frozen Broccoli Cauliflower and Carrot mix found in the freezer section, and let me tell you, it is delicious both ways! Broccoli and Cheddar Soup is one of the easiest ways to get more vegetables into your meals, plus it just tastes good.
I love the use of beans to create a creamy soup. So much so, I have used that technique for other soups that we enjoy. Plus the bean protein is always a welcome addition to any meal. Broccoli and Cheddar Soup freezes well, so making a large pot of soup is the perfect way to have a bonus meal in the freezer that is available to pull out on those busy days.
Ironically as the weather cools, we all seem to be outside more. Whether it is for gardening, sports, or recreation, outside is where you will find my family. And a bowl of hot Broccoli Cheddar Soup is always appreciated when hunger comes to call! For those who have family that prefers not to eat cauliflower, using the three vegetable mix is a good way to see if maybe, just maybe they now think cauliflower is not really that bad...
This recipe does call for a 16 oz can of Cannelloni beans, but feel free to substitute any cooked white beans you prefer. Approximately 1 3/4 c beans equal the amount you will find in a 16 oz can of beans when drained. I often have cooked beans ready to go in my freezer.
Ingredients needed for this recipe:
- broccoli or broccoli, cauliflower carrot mix
- olive oil
- onion
- garlic
- thyme
- fresh ground pepper
- 16 oz. can Cannelloni beans
- broth, chicken, or veggie
- sharp cheddar cheese
- ballpark style mustard
You will also need:
- kitchen knife
- cutting board
- measuring cups
- measuring spoons
- kitchen spoon
- large stockpot with lid
- blender, standard, or stick style
Now we are ready to begin!
adapted from Ivy Manning as published in the Oregonian Newspaper
2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced
1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups, frozen is fine.
OR
6 c frozen cauliflower, broccoli, carrot mix
1 ( 15-16 oz.) Cannelloni beans
OR
1 1/2-2 c cooked white beans of your choice
4 c chicken bone broth
OR
4 c vegetable stock
1 t thyme leaves, finely crumbled
a few grinds of pepper
1 t yellow mustard - don't leave this out, it adds a depth of flavor...
4 oz. sharp cheddar cheese, grated
In the stockpot, sauté the onions and garlic in the olive oil, until wilted, and just starting to turn golden brown.
Add stock or bouillon if using, the broccoli or three blend mix, along with the beans, thyme, and fresh ground black pepper.
Bring to a boil, then reduce heat and simmer covered for 20 minutes or until vegetables are very tender.
Puree with a stick blender, or if using a standard blender, in batches.
Puree with a stick blender, or if using a standard blender, in batches.
When the soup is pureed, add the grated sharp cheddar cheese and yellow mustard. Stir until cheese is melted. Then serve.
Storage options for Broccoli and Cheddar Soup. Store covered in the refrigerator for up to three days. Broccoli and Cheddar Soup can be frozen for longer storage, thaw in the refrigerator before reheating.
UPDATE:
For your convenience, a "copy and paste" version of Broccoli and Cheddar Soup has
been included below.
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Printable "copy and paste" version:
Broccoli and Cheddar Soup
adapted from Ivy Manning as published in the Oregonian Newspaper
2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced
1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups, frozen is fine.
OR
6 c frozen cauliflower, broccoli, carrot mix
1 ( 15-16 oz.) Cannelloni beans
OR
1 1/2-2 c cooked white beans of your choice
4 c chicken bone broth
OR
4 c vegetable stock
1 t thyme leaves, finely crumbled
a few grinds of pepper
1 t yellow mustard - don't leave this out, it adds a depth of flavor...
4 oz. sharp cheddar cheese, grated
adapted from Ivy Manning as published in the Oregonian Newspaper
2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced
1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups, frozen is fine.
OR
6 c frozen cauliflower, broccoli, carrot mix
1 ( 15-16 oz.) Cannelloni beans
OR
1 1/2-2 c cooked white beans of your choice
4 c chicken bone broth
OR
4 c vegetable stock
1 t thyme leaves, finely crumbled
a few grinds of pepper
1 t yellow mustard - don't leave this out, it adds a depth of flavor...
4 oz. sharp cheddar cheese, grated
In the stockpot, sauté the onions and garlic in the olive oil, until wilted, and just starting to turn golden brown.
Add stock or bouillon if using, the broccoli or three blend mix, along with the beans, thyme, and fresh ground black pepper.
Bring to a boil, then reduce heat and simmer covered for 20 minutes or until vegetables are very tender.
Puree with a stick blender, or if using a standard blender, in batches.
Puree with a stick blender, or if using a standard blender, in batches.
When the soup is pureed, add the grated sharp cheddar cheese and yellow mustard. Stir until cheese is melted. Then serve.
Storage options for Broccoli and Cheddar Soup. Store covered in the refrigerator for up to three days. Broccoli and Cheddar Soup can be frozen for longer storage, thaw in the refrigerator before reheating.
~~~~
I love adding beans to make a creamy soup. This sounds delicious and perfect for fall eating.
ReplyDeleteThanks Judee!
DeleteSounds warming and good.
ReplyDeleteThank you! We like it here, especially with a creamy yet milk free base.
DeleteI love the versatility of this recipe - Thanks for sharing at the Lazy Gastronome's What's for Dinner party! Have a wonderful week.
ReplyDeleteThanks! We enjoy it both ways, all broccoli or the three veg mix. Perfect for the colder weather headed our way.
DeleteYum!!
ReplyDeleteThanks Marg! I love that this is so easy to make.
Deletethis sounds great. i like to make a broccoli cauliflower and potato soup. so tasty.
ReplyDeleteThank you, using the three vegetable blend sure makes this soup convenient!
DeleteEven though we eat soup all year round because we love it, I'm so glad it's getting to be soup weather. This looks delicious!
ReplyDeleteI love a delicious soup that can be prepared from pantry ingredients. Of course in our house the freezer is considered part of the pantry...thanks for stopping by, I appreciate it!
DeleteThis sounds like a delicious soup! Visiting from Grace at Home! :)
ReplyDeleteThank you, I love how easy it is to make. Thanks for stopping by, I appreciate it.
DeleteBroccoli Cheese Soup is perfect for fall. Thanks for sharing it with Souper Sundays at Kahakai Kitchen this week.
ReplyDeleteDeb, you are very welcome!
DeleteLooks good! Thanks so much for linking up at A Themed Linkup 92 for Soup Recipes. Pinned!
ReplyDeleteThank you Dee!
DeleteJust yum!! Thanks for sharing at the Meatless Monday party - hope to see you again tomorrow!
ReplyDeleteHelen, any time, have a great week ahead.
Delete