January 19, 2015
Broccoli Cheese Soup
I don’t know about you but sometimes I get a huge craving for a bowl of soup. You know, a hearty one, the one that warms you up and satisfy you…so today, I made a pot of this delicious, creamy broccoli soup. Luckily, it didn't take long to make and once it was done, I couldn't stop eating …well, not before I had a second bowl. Seriously delicious!!
I replaced some of the vegetable oil with coconut oil which gives this soup a distinctive touch of coconut flavour I find it blends well with the rest of the flavours. If you don’t like the taste of coconut, just use all vegetable oil.
1/2 cup chopped onions ( about half of a medium size onion)
3 cloves garlic, minced
1-1/2 tbsp. cold pressed coconut oil
1 tbsp. grape seed oil (or other vegetable oil)
1 cup sliced carrots ( about 3 medium)
1 cup sliced celery
3 cups broccoli florets
1 carton (900 ml./30 oz.) Knorr vegetable broth, or similar
1/2 tsp. dried tarragon
1/4 tsp. dried thyme
2 tbsp. flour
2 tbsp. cornstarch
2 cups 2% milk
1 cup medium cheddar + more for serving, optional
Salt and pepper, to taste
Add coconut and vegetable oil to a pot over medium heat; add chopped onions and sauté for 1-2 minutes or until the onions become translucent. ( I like to add a splash of water also, to prevent from burning); add garlic, give a few stirs (until you can smell the aroma ), then add carrots, celery and broccoli.
Cook stirring a few times then add 4 cups of water and the vegetable broth; stir in the tarragon and thyme and let soup cook until vegetables become tender.
Meanwhile, in a small bowl whisk together, flour, cornstarch and milk to make a sauce; pour over vegetables and bring pot to a boil.
Add the cheese and cook until soup thickens and cheese has melted.
Season with salt and pepper, to taste.
Serve topped with more grated cheddar if you like.
Makes: 6-8 servings
Leia Culinary Treasures