Creamy Broccoli Soup with Cheddar Crisps

December 5, 2014

Creamy Broccoli Soup with Cheddar Crisps

I get it, soup is not as exciting as a cookie, a cheesy casserole, or a ramen burger.
Maybe a clam chowder or creamy chicken might get your attention, but a broccoli soup?
I already know what you’re thinking: “Booooring!
In fact, if I were to advertise to you a healthy broccoli soup, you’d probably run in the other direction screaming “Please not another greenish healthy soup!
Still, I think that soup may be the most under appreciated category of food. There is something awesomely comforting about a bowl of piping hot soup when it’s chilly outside.
And I know for a fact that I’m not alone on this one.
The long lines at Hale & Hearty Soups are proof that soup is a favorite among many, not just me.
But that’s not the reason why I made this broccoli soup.
The reason why I made this soup is because, in general, I don’t find broccoli soups all that interesting, not even when there’s a ton of melted cheddar inside.

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So I wanted to challenge myself to make a broccoli soup I’d love, and make+eat often.
I turned to one of my fave ingredients — coconut milk — and decided to add it to old boring broccoli soup.
Usually when you finish a soup like this — and by “like this” I mean a relatively simple sauté of onion, garlic and celery, a simmering of broccoli in broth followed by a run in the blender — cheddar cheese goes in, but not this time.
I, instead, added a can of full fat coconut milk and hoped; hoped that this would turn out just as good or even better than with cheddar.
It actually did!
The soup came together harmoniously, so well I almost started break dancing from happiness (if I were just able to break dance…)





However, as I don’t want to be the person responsible for your cheese deprivation, I made cheddar crisps and served them on the side.
You can think of this an inventive twist on the classic combo of broccoli and melted cheddar.
Basically you serve a warming creamy bowl of broccoli soup with cheddar crisps on the side.
Which also solves the problem if you’re having vegan or lactose intolerant friends over.
Just skip the crisps and what you have there is a vegan, dairy-free, gluten-free, and paleo soup.
Oh, did I mention it’s delicious? Like seriously delicious!

Creamy Broccoli Soup with Cheddar Crisps


Creamy Broccoli Soup with Cheddar Crisps                                                Print this recipe!
Adapted from Food and Wine

Ingredients
Serves 4

Broccoli Soup

1 ½ lbs / 680 gr broccoli, cut into florets
2 tablespoons olive oil
½ white onion, chopped
3 small celery ribs, strings removed and very thinly sliced
1 garlic clove, minced
2 ½ cups / 625 ml vegetable broth
1 teaspoon fine grain salt
Freshly ground pepper to taste
1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)

Cheddar Crisps

1 cup / 4 oz / 113 gr sharp cheddar cheese, shredded

Directions

Broccoli soup

Heat the olive oil in a large saucepan over medium-high heat. Add onion, celery, garlic, and cook, stirring every now and then, until softened, about 7 minutes.
Add broccoli florets, broth, and bring to a boil. Reduce to a simmer and cook until the broccoli florets are tender, about 15 minutes. Add coconut milk, give a good stir and cook for further 5 minutes.
Using an immersion blender puree the soup until smooth (alternatively transfer to a blender and puree in batches.)
Season with salt and pepper.
If the soup is too thick add a bit of water; if instead it’s too thin cook until it reaches the desired consistency.
Serve warm with the cheddar crisps.

Cheddar crisps

Preheat oven to 350°F (180°C) and place a rack in the middle.
Line a baking sheet with parchment paper. Sprinkle the shredded cheddar on the lined baking sheet in eight 2-inch rounds.
Bake for 10 to 15 minutes, until golden brown.
Blot the crisps with paper towels and let harden (they’ll harder as they cool.)

Nutrition facts

One serving yields 322 calories, 26 grams of fat, 16 grams of carbs, and 13 grams of protein.

30 comments:

  1. I would never say no to a bowl of hot delicious soup such as this one. Great recipe Mike!

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  2. 3rd step do you mean broth?

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    1. Yup, thank you for spotting that out Steph. I just fixed it! :)

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  3. Looks pretty tasty to me, love the use of coconut milk...

    now, did you know I am cheese-crisp-challenged? Tried three times with Parmigiano, and it was a disaster, I really need to work on this.

    I don't make soup often enough.... (sigh)

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    1. I don't believe you Sally, making Parmesan crisps (or any other cheese crisps for that matter) is stupid-easy. You're such an awesome cook, I can't believe you failed at this simple task!

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    2. I amaze myself sometimes.... :-) I shall try it again....

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  4. I definitely don't think broccoli soup or soup of any sort is boring (my daughter thinks that's because I am boring - the nerve of some teens!!!) - Your version with coconut milk has me intrigued, Mike - think I might give this a go this weekend - maybe with some cumin and chili for a kick!

    On a side note - last night I attended an event on Lactose Intolerance sponsored by the Southeast United Dairy Association and they had cheddar crisps there just like yours - which they served with grits cakes.

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    1. I need to try this with cumin as well, maybe even coriander...

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  5. Wow! This looks amazing! Can't wait to try it!

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    1. It's really good Kim, I'm sure you're going to love it!

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  6. You had me with those cheese crisps alone! HUGE fan of Broccoli soup (call me crazy?), but this one intrigues me with the coconut milk. Time to put the Vitamix to work! #WolfpackEats

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  7. Hi Mike, oh I love broccoli soup and the addition of coconut milk is genius! Happy week-end to you!

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    1. Thanks Cheri, I hope you had an awesome weekend!

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  8. Oh geebuz, I have terrible soup memories but as your recipes are bomb, I'd be up for trying this- especially with coconut milk (as opposed to stock! blergh). I wonder if i'd taste good with curry powder thrown in too- laksa style.

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    1. I think it's going to be even more amazing if you add curry powder!

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  9. This soup looks awesome, Mike! The addition of the coconut milk is straight genius. That's why you have the name Alpha. Because you make amazing soups. #WolfpackEats

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    1. What? Wait...I'm Alpha because I kick ass, not because I make amazing soups. Get your story straight Grilling Troll or you'll be out of the wolfpack in no time!

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  10. I never would have thought of leaving cheddar behind and adding in coconut milk instead... but that's why I keep you around Alpha... b/c you are always ready to drop-kick in some serious creative skills in the kitchen. And I'm with you on soup... love the stuff! #wolfpacksoup

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    1. I say let bring a keg (yes, you've heard right a KEG) of soup on our next howling night. You in?

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  11. I've never been too crazy about broccoli soup either - so many more interesting options, but those cheddar cheese crisps definitely grabbed my attention! :)

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  12. This soup was super easy to make!! It truly had an amazing flavor profile!! I enjoyed tossing in small pieces of cheddar crisps to boost the flavor even more!!

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    1. It's super easy right? Just throw everything in and fuggedaboutit!

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  13. Finally made this soup, with a few modifications, nothing substantial.. :-)

    delicious! I took a little sip to adjust seasoning, it shall be my lunch after running today....

    in typical Sally fashion, I made a horrific mess transferring the broccoli to the blender. Oh, well.... let the festivities begin!

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    1. That's awesome Sally, but you need to get an immersion blender so as to avoid the "transfer to the blender" mess ;)

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  14. SallyBR what seasonings did you add to your soup? thanks for the recipe Mike, i just found your site the other day and have already tried a few things, the ketchup, honey garlic pork chops and now the soup....wasn't sure about it because it seems thin, mostly because i bought the wrong coconut milk, i bought the beverage instead of from the can...however taste was pretty darn good ...i added marjoram thanks Lorri

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  15. Hey there Mike, I have a similar recipe with zucchini and brocoli and it's really yummy. I add less stock, just so it's really thick. I first fry the onion, 1 tomato, herbs (parsley, powder koriander, chili flakes paprika powder and dried majoram) in some oil with the zucchini pieces, let it simmer a little bit, like 4 minutes, then add florets of blanched broccoli and stir it with the blender (the one you hold in your hand) while adding a little home made veggie or chicken stock so it stays thick. It's an easy an quick soup. I add some gouda cheese and/or grinded parmesan and when I serve I also add a just a little cream, but that's not really necessary. This soup is to die for! Adding some crispy bacon and fresh grinded black pepper is amazing as well if you are into that. Here is a pic: https://gyazo.com/26efdf9cc942d8800e13c6cafabbc9d9

    By the way I LOVE your recipes, they are such an inspiration for me. keep up the great work :)

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  16. This was amazing! i could eat it every week. My five-year-old liked it with a grilled cheese sandwich! Thanks for the idea. I was worried about the coconut milk base, but it tasted luxurious! I even used the 'lite' coconut milk!

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