Hi Everyone,
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!!
Toodles,
Jennifer
Green Light Appetizers and Sides
- 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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I have always loved broccoli and cauliflower… I think I must have been one of the few children to really enjoy them! You soup looks delicious!
Thank you so much Manu!
So appreciate the use of coconut milk in this classic soup, Jennifer. Very much appreciate, too, learning about romanesco florets. Thanks to you when I see them at Whole Foods, I’ll know exactly what they are…I may even pick them up and purchase them so I can make your yummy soup!
You should pick one up! They are so good and so pretty! I just love coconut milk in my soups, it makes it so creamy!
Yeah, your soup is MUCH better than green eggs and ham! Gorgeous!!!
Ha ha! Thanks Liz!
A broccoli and cheese soup that is only 106 calories… wow! Can’t wait to try this gorgeous recipe.
Ahhhh, thank you so much!
Isn’t that romanesco beautiful? I’ve never cooked with it because I wasn’t sure exactly what it was and what I should do with it. Thanks for this recipe, it made me instantly hungry. Nice cooking with you for Sunday Supper.
It’s nice cooking with you for #SundaySupper! 🙂
I’ve never used broccoli romanesco before but have seen it several times in the store. It is quite fascinating looking, that’s for sure! Your soup sounds incredible and I love that it only has 106 calories. Too good not to try. Thanks for the recipe! Hmmm, wonder if this would work as a cold soup too (or maybe that’s just a weird idea)?
I just love the looks of broccoli romanesco! You should give it a try, it’s really good!!
Yum! You can’t go wrong with a classic dish like this one!
Thank you Shaina!
Seriously?! I LOVE Broccoli Cheese Soup! Great job on this.
This is a beautiful soup! I love that it’s unprocessed goodness. Yum!
Yum…I haven’t tried broccoli romanesco, but need to be on the lookout for it. My hubby is funny about veggies, but will eat soups…and anything with cheese :lol:!
I LOVE Broccoli & Cheese Soup!
Sounds like your husband did you a favor…more of this delicious soup for you!! 🙂
My hubby would eat a tiny bit as a side dish to a steak. I’d be happy with a big bowl of this soup. It is one of my indulgences, so now I have to make your version so I could eat it all ith no guilt.
Jennifer, I have heard of broccoli romanesco but have never seen it used except on TV. I’m gonna have to look for some now for sure. This soup sounds so easy and sooooo good, and I could easily substitute seafood or vegetable or no-chicken stock for the chicken broth and make it pescetarian for my daughter. Thanks so much for this yummy recipe. I’ve been on a seafood/clam chowder kick lately, but I may switch it up and make this soup the new kick for awhile. HUGS
One of my favorite soups! It looks incredible!
This used to be my favorite soup as a kid. I could not get enough. Yours looks great and I love that it’s healthy!
Lovely soup! I also don’t know why restaurant or canned soups have so many calories. This is a great use, and I can just taste the freshness of this soup.
I always loved broccoli and cheese soup as a kid, don’t know why I never think to make it at home. This looks great!
My husband would LOVE this! Thanks for sharing.
What a beautiful looking comfort food! Can’t wait to try it 🙂
Jennifer, such a beautiful soup! I love the subtle green color from the broccoli romanesco florets! You’ve just given me a great idea for Easter! Your blog is so wonderful! Thank you,
Roz
love that you are a part of a CSA. I think that’s fabulous! And great for new recipe creations! I can’t believe your husband did not try this!!! I love Broccoli and Cheese Soup!!
Thanks Alice! I look so forward to my CSA box every other week! Such fun, new produce to try.
I love how light this is! What a fabulous dish, I love your description of it looking like something from the caveman days!
Thank you Tammie! 🙂
Nothing more comforting then broccoli and cheese soup! Love your recipe!
Thank you so much!
This is one of my favorite soups! So tasty!
I know I love broccoli and cheese soup too! 🙂
Funny I was given some seedlings last year that the person forgot what they were but I put them in my garden and they were this Broccoli romanesco. I actually never looked up the name and just assumed it was a kind of cauliflower. Very interesting to learn it is a cross breed. I wish I had used it to make this delicious soup. I do love broccoli and cheese soup.
You have to love broccoli romanesco. I should grow it in my garden this year.
Your soup really does look very creamy. I like how you used coconut milk because I have an extra can in case my ice cream failed. Now I can make this. 🙂
Thank you so much Connie. Don’t use coconut in a can, it may make the soup greasy, use coconut milk in a carton.
So much broc and cheese deliciousness this week! Love yours, and all of them!
I know! I think broccoli was the veggie of the week!