Sticking with the Classics and making them even Better!

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You know those recipes that have been around for ages, but never go out of style? They are usually made up of classic combinations that are tried and true, as in this Broccoli Cheddar Soup. I make vegetable soups all the time and find new and different ways to alter them just a bit to keep them current. But you really don’t need to mess with the basics when you have a winning combination like broccoli and cheddar!

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One way to change it up, however, is to use coconut milk instead of regular milk or cream. I have been loving substituting coconut milk in many of my recipes that call for milk. It gives the dish a subtle change of flavor and is much healthier. Many people with dairy allergies benefit from alternatives such as coconut milk. The unique fatty acids in coconut milk may also aid weight loss, improve immune function, reduce heart disease risk and improve skin and hair health. For those of you that are needing to watch calories, don’t worry about searching for “Lite” coconut milk. It is really just regular coconut milk with added water, which you can create yourself. Just use one part full-fat canned coconut milk with two parts water. 

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I have one other tip regarding this recipe and honestly any others that call for nutmeg. I strongly suggest you purchase a bottle of whole nutmeg and a microplane (you can find it in my Amazon aStore on the right column of my site). I no longer use pre- grated nutmeg EVER! The difference in taste is considerable and the ease of grating your own is overwhelmingly simple. It lasts forever in your pantry and is a wonderful addition to many dishes as well as making a terrific garnish for drinks and soups. 

Broccoli Cheddar Soup

Serves 8

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/8 cup flour
  • 1 can coconut milk
  • 6 cups broccoli, cut into florets – stalks trimmed and chopped (reserve 16 small florets for garnish)
  • 4 cups chicken broth
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper to taste
  • 3 cups shredded sharp cheddar cheese, plus more for garnish
Instructions
  1. Heat the olive oil in a large dutch oven over medium heat. Add the onion and sauté until tender, about 4 minutes. Add garlic and cook for an additional minute. Whisk in the flour and cook until golden, 2-3 minutes. Gradually whisk in the coconut milk and stir until smooth. Add 3 cups broth 1 cup at a time stirring to mix. Add the broccoli, cayenne and nutmeg. Add additional broth if needed to almost cover the broccoli. Add salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered until the broccoli is tender and the soup has thickened slightly, about 20 minutes.
  2. In a separate saucepan, heat enough water to cover the reserved broccoli florets. Add the florets to boiling water and cook for 2-3 minutes or until tender crisp. Remove to an ice bath with a slotted spoon. When cool, drain and set aside. Reheat lightly in microwave before serving as a garnish in the soup.
  3. In batches, blend the soup in a blender and return to the dutch oven. Add the cheese and stir to melt. Simmer the soup until heated through. Add more broth or water to reach your desired thickness. Adjust the seasoning as needed.
  4. To serve, pour into soup cups and garnish with reserved broccoli florets and a sprinkle of cheddar cheese.

(click here) for printable recipe

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