Today for #SundaySupper our mission is to eat your greens! You could so let your imagination run away with you with eat your greens and today I thought, why not include greens and make my dish green? When I think of green, my first thought is green eggs and ham. However, I just don’t think making green eggs sound appealing, so today I have for you Broccoli and Cheese Soup. This has been on my bucket list forever and I am finally glad I made it.
Oh my gosh this soup tastes wonderful! It’s creamy, light, cheesy and of course tastes like my beloved little green vegetable broccoli. I honestly don’t understand how broccoli and cheese soup can be so high in calories when you order it at restaurants or even buy it in a can? My soup is only 106 calories for over a cup of it? It tastes restaurant style to me! I just love it!!
I got the inspiration to make this recipe from the broccoli romanesco florets that I received in my CSA box. Have you ever heard of broccoli romanesco florets? Broccoli romanesco florets is a cross between broccoli and cauliflower. Kind of looks like something from the caveman days. It is sweet with a mild nutty flavor and absent the somewhat pungent flavor of cauliflower. I just love how it looks and the color is so pretty.
The soup is super easy to make. All I did was saute some onions with butter, added my broccoli and Broccoli Romanesco to the pan and covered it with chicken broth. Cook it until tender; about 15 minutes and then puree it with a hand immersion blender. Added coconut milk and cheese. Then eat up! This soup also makes for great leftovers. I had it for lunch the next day! Yum, yum, yum!!
I have to tell you this was one meal my Husband wouldn’t try. I don’t know why? He likes broccoli and cheese? He eats it all of the time. He is so old school when it comes to meals like this. I don’t care because it was more for me. The night I made it I had two heaping bowls of it. I probably could have eaten the whole pot, but I don’t think my stomach would have appreciated that much broccoli, if you know what I mean. lol
- Serves: 5½ cups
- Serving size: 1⅓ cups
- 1 tbsp. butter
- ½ cup onion, diced
- 4 cups chicken broth
- 3 cups broccoli romanesco florets
- 2 cups broccoli florets
- 1 tsp. black pepper
- 1 cup unsweetened coconut milk
- ½ cup cheddar cheese, shredded (I used Trader Joe's Lite 3 Cheese Mix)
- In a large pot over medium low heat, add butter and onion and cook until onion is slightly tender. Add chicken broth, broccoli romanesco florets, broccoli florets and pepper. Cook until broccoli is fork tender; about 15 minutes.
- With a hand immersion blender process until smooth. Stir in coconut milk and cook until soup is hot. Stir in cheese until melted. Pour into bowls and serve.
I am loving making meatless meals and I am so looking forward to summer for all of the fun produce. This year I am finally going to get my garden back up and running. Nothing beats fresh veggies from the garden!! My Husband is all into it this year too. I think it’s because he watches Alaska Frontier and I think he secretly would love to live that lifestyle. 🙂
Have a super fab Sunday and be sure to check out some of the other meatless meals!!
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It’s Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor’s Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane’s Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma’s Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy’s Recipes and Writings
Entreés That Will Leave You Green With Envy
- Eggs and Greens Pizza from Bobbi’s Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma’s Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Green Tea Latte from Manu’s Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
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