Recipes & Nutrition Bits

creamy broccoli cheese soup brought up a hearty notchI love the taste of Chili's or Panera's Broccoli Cheddar soups, but they are engineered for the masses. They tend to be waterier and lack the heartiness (and nutrition) of homemade soups. Here's a recipe I adapted from others I have seen on the web. I hit it right on the money on the first try -excellent, thick and tasty. The vegetable measurements are estimates. You may have to add more vegetable broth if you have more veggies in your soup. Romanesco is also called Broccoflower.

+ 3 Tbs butter
+ 1 carrot, finely chopped
+ 1/2 cup onion, finely chopped
+ 1/2 cup bell pepper, finely chopped
+ 2 cloves garlic, minced
+ 2 Tbs flour
+ 2 cup vegetable stock
(I use Alnatura Klare Gemüsebrühe)
+ 1 1/2 cup brocco stem pieces and some florets, chopped
+ 1 cup peeled potato, small cubes
+ 2 cups milk
+ 2 cups grated Gouda Cheese
+ 1 1/2 cups broccoli, broccoflower, cauliflower florets, bite size
+ 1/4 tsp finely grated hazelnut
+ salt and pepper to taste
+ chili sauce for garnish and spice

1. Melt 3 Tbs butter over medium heat in a large soup pot
2. Add carrot, onion, red bell pepper and garlic to pot and cook until veggies are tender.
3. Remove the pot from the burner and add 2 Tbs flour. Stir until well mixed with the vegetables.
4. Then pour in vegetable stock and return pot to burner. Whisk until stock and flour are well blended.
5. Add brocco pieces, potatoes to the stock
6. You may have to add more stock to cover the vegetables. Bring to boil, then reduce heat and cover. Allow to simmer, stirring occasionally until potatoes are tender.
7. Use a hand mixer to puree the vegetables until the mixture is thick and smooth.
8. Add 2 cups of milk and heat until the soup gets warm again
9. Sprinkle 2 cups of gouda cheese and stir until melted
10. Add brocco florets and allow to cook a bit in the simmering soup for a few minutes. Then serve