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Friday, October 22, 2021

Broccoli and Cheddar Soup

This is the Broccoli and Cheddar Soup recipe to keep handy for the colder weather that is slowly coming to every home in your neighborhood! No matter where your neighborhood might be...this soup is easy to make, delicious, and made with pantry ingredients. 


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 the easiest way 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 and ready 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...

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
  • ball park mustard
You will also need:
  • kitchen knife
  • cutting board
  • measuring cups
  • measuring spoons
  • kitchen spoon
  • large stock pot with lid
  • blender, standard or stick style
Now we are ready to begin!



 

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


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. 

When 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 day. 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


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. 

When 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 day. Broccoli and Cheddar Soup can be frozen for longer storage, thaw in the refrigerator before reheating. 

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Would you like to comment?

  1. I love adding beans to make a creamy soup. This sounds delicious and perfect for fall eating.

    ReplyDelete
  2. Replies
    1. Thank you! We like it here, especially with a creamy yet milk free base.

      Delete
  3. I love the versatility of this recipe - Thanks for sharing at the Lazy Gastronome's What's for Dinner party! Have a wonderful week.

    ReplyDelete
    Replies
    1. Thanks! We enjoy it both ways, all broccoli or the three veg mix. Perfect for the colder weather headed our way.

      Delete
  4. this sounds great. i like to make a broccoli cauliflower and potato soup. so tasty.

    ReplyDelete
    Replies
    1. Thank you, using the three vegetable blend sure makes this soup convenient!

      Delete
  5. Even 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!

    ReplyDelete
    Replies
    1. I 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!

      Delete
  6. This sounds like a delicious soup! Visiting from Grace at Home! :)

    ReplyDelete
    Replies
    1. Thank you, I love how easy it is to make. Thanks for stopping by, I appreciate it.

      Delete
  7. Broccoli Cheese Soup is perfect for fall. Thanks for sharing it with Souper Sundays at Kahakai Kitchen this week.

    ReplyDelete

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