Yes, it is easy to make and it is delicious! But this recipe is thickened with pureed beans for added nutrition and protein. 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 of most major grocery stores. 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, conveniently to pull out for a great home cooked meal even on those busy days.
Ironically as the weather begins cooling down for the season, we all seem to be outside more.
Whether it is for gardening, sports, or recreation, outside is where you will find my family. And probably yours. 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 might think that 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. For those using cooked beans you will need approximately 1 3/4 c beans to equal the amount you will find in a 16 oz. can of beans when drained. But honestly 2 cups of cooked beans won't ruin the recipe. One thing I like to do is have cooked beans ready to go in my freezer. And this soup is just a simmer away.
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
UPDATED: 09.17.2024
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
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, return to the stockpot and 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.
You may also enjoy:
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Printable "copy and paste" version:
Broccoli and Cheddar Soup
adapted from Ivy Manning as published in the Oregonian Newspaper
adapted from Ivy Manning as published in the Oregonian Newspaper
UPDATED: 09.17.2024
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
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, return to the stockpot and 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.
DeleteWow, this seems such a great idea, I've pinned it for later to give it a try. Thank you for sharing, we have never enough of healthy recipes!
ReplyDeleteMariama I like that it can be made a couple of ways and of course the beans as a thickener. Thanks so much for dropping by, I appreciate it.
DeleteThis looks delicious!
ReplyDeleteJoanne, thank you! While it is still quite warm around here, it is time to serve soup for dinner, every now and again.
DeleteMelynda,
ReplyDeleteI do enjoy a good Cheddar Broccoli soup....This looks so yummy!! Thanks so much for stopping by!! I hope you are enjoying your week!
Hugs,
Deb
Debbie-Dabble Blog
Deb, thanks so much for the return visit! Have a great week ahead.
DeleteLove the add of mixed veggies and beans especially for the protein. from Miz Helen's #37, 38
ReplyDeleteLaura, thank you! I like how this recipe adapts to what you have on hand. Thanks for stopping by, I appreciate it.
DeleteI often have leftover broccoli so this is a good way of using it. Thanks for linking!
ReplyDeleteGail, you are so welcome, thanks for hosting, I sure appreciate it.
DeleteBroccoli cheddar soup is one of my favorites! Yum! Thanks for sharing this post with us at the Will Blog for Comments #47 linkup. Hope to see you sharing more next time at #48, which opens Monday.
ReplyDeleteJennifer, thank you, and thanks for hosting!
DeleteThis is such a classic recipe, but I do appreciate the added beans for protein. I actually often add cannellini beans to my vegan gravies, and I love the creaminess and body they provide.
ReplyDeleteThanks for sharing your recipe with us at the Homestead Blog Hop 515!
Have a wonderful day!
Laurie
Laurie, thank you! I had never used beans as a thickener before, but I loved the idea of another way to get beans on the table!
Delete