Despite the fact that it has been a little warmer out lately, I have still been craving soups and I recently realized that it had been a very long time since I last made one of my favourite soups, a broccoli and cheddar soup. The broccoli and cheddar flavour combination is a really good one that I never tire of reinventing but this soup has to be one that I keep coming back to again and again.
Broccoli and cheddar soup is pretty simple consisting of onions, broth, broccoli, cheddar and a thickener. The thickening agent is commonly potatoes or flour but this time I had a new idea that I wanted to try. The last time that I made a bean soup I really enjoyed the thick and creamy texture that the pureed beans added to the soup and I had been wanting to try using the beans like that in a soup again. I don't like to let the stalk of the broccoli go to waste so I peeled it with a vegetable peeler, cut it into small pieces, simmered it until it was tender and then I pureed it along with the beans. I also pureed about half of the broccoli florets to get some green flecks in the soup but I left the rest whole so that I would get to enjoy the texture of the broccoli. I had also recently come across the idea of using grainy mustard to season a soup and I just had to try that out in this soup as well.
The broccoli and cheddar soup turned out so well this time! The beans made the broth nice and creamy and I quite enjoyed the kick of flavour that the grainy mustard added. I made sure to use a good quality strong cheddar so the cheddar flavour came though nicely. I served the broccoli and cheddar soup with sprinkling of shredded cheddar and some crunchy freshly made croutons.
Broccoli and Cheddar Soup
(makes 4 servings)Printable Recipe
Ingredients:
1 tablespoon oil
1 onion (diced)
2 cloves garlic (chopped)
4 cups vegetable broth
1 (19 ounce) can white beans
1 large head broccoli (cut into bite sized pieces, peel the stalk and cut it into bite sized pieces as well)
2 cups sharp cheddar cheese (grated)
2 tablespoons grainy mustard
1 tablespoon oil
1 onion (diced)
2 cloves garlic (chopped)
4 cups vegetable broth
1 (19 ounce) can white beans
1 large head broccoli (cut into bite sized pieces, peel the stalk and cut it into bite sized pieces as well)
2 cups sharp cheddar cheese (grated)
2 tablespoons grainy mustard
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the broth, beans, half of the broccoli florets and the stalk and bring to a boil.
5. Reduce the heat and simmer for until the broccoli stalks are tender, about 10-20 minutes.
6. Use an immersion blender to blend until smooth.
7. Add the remaining broccoli florets and simmer until tender, about 2-4 minutes.
8. Use an immersion blender to blend to the desired texture.
9. Add the cheddar and stir until t has melted.
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the broth, beans, half of the broccoli florets and the stalk and bring to a boil.
5. Reduce the heat and simmer for until the broccoli stalks are tender, about 10-20 minutes.
6. Use an immersion blender to blend until smooth.
7. Add the remaining broccoli florets and simmer until tender, about 2-4 minutes.
8. Use an immersion blender to blend to the desired texture.
9. Add the cheddar and stir until t has melted.
Croutons
(makes a lot)Ingredients:
1 cup oil
1 loaf day old bread
1 cup oil
1 loaf day old bread
Directions:
1. Mix the oil into the bread in a large bowl.
2. Place the bread on a baking sheet in a single and bake in a preheated 400F oven until lightly golden brown on all sides, about 10 minutes.
1. Mix the oil into the bread in a large bowl.
2. Place the bread on a baking sheet in a single and bake in a preheated 400F oven until lightly golden brown on all sides, about 10 minutes.
Similar Recipes:
Broccoli and Cheddar Quiche with a Brown Rice Crust
Cheesy Broccoli Rice
Cauliflower and White Cheddar Soup with Dill
Pumpkin and Black Bean Soup
