January 19, 2015

Broccoli Cheese Soup

Hello again!

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

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