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.
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!
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)
1 cup / 4 oz / 113 gr sharp cheddar cheese, shredded
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.
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.)
One serving yields 322 calories, 26 grams of fat, 16 grams of carbs, and 13 grams of protein.