Broccoli & Cheeze Soup

151 comments

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I have scary memories of all of those “Cream of” canned soups.

Anyone?

For some reason my dad used to love those canned soups. Depending on the day it could’ve been Cream of Mushroom, Cream of Broccoli, or Cream of Chicken. He’s probably eating one right now, actually.  I’d watch in fear as he cranked open the can, plunked the soup into a pot (which of course, came out in a single can-shape), and added a can of milk to break apart the “soup jello”.

I was not down with that, even at the wise age of 8.

I always preferred to eat soup that didn’t come out in a single lump. Clear broths, like vegetable soup, were more my style. I also loved canned tomato soup like nobody’s business, especially with a million saltines crumbled over top. The saltines would get all mushy and saturated with tomato soup, allowing me to crush even more on top. Paired with a grilled cheese, that was just about my favourite meal as a kid.

Even though I never did take a liking to those creamed canned soups, I will admit a creamy soup sounds so comforting this time of the year. I figured I could probably come up with something a lot healthier and less processed in my own kitchen.

And with any luck…something that didn’t look like grey Jell-O.

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After the weekend’s crazy holiday hijinks, I was craving comfort food, but I also wanted something that snuck in a bit of green. My recipe brainstorming session was pretty short because I was working at 30% functionality.

Idea #1: Roast broccoli and pour my 5-min cheeze sauce all over it. That sounded wonderful, but not quite a meal.

Idea #2: Make Cream of Broccoli soup made with cashew cream instead of dairy cream. I wasn’t really feeling the cashew cream though, so I tossed that idea for now.

Idea #3: I combined my broccoli and cheeze idea with my soup idea to make creamy Broccoli and Cheeze soup.

Idea #4: Toast bread and slather Earth Balance and garlic powder all over it. Forget the greens.

If it hadn’t been for this 12 days of healthy dinner challenge, I would’ve gone for idea #4! But my goal was a meal, so I compromised and combined ideas #3 and #4… 

Jackpot.

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This soup was quite a lot of work, due to all the chopping. If you want to save time you can use a food processor or electric chopper to speed things up. Or maybe bribe your loved one to do it for you?

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If you figure out how to do that, please let me know.

While the soup is simmering, make the cheeze sauce in a medium-sized saucepan. This sauce comes together in under 10 mins, so it’s the perfect busy work while you are waiting for the soup.

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Set aside the cheeze sauce, and carefully transfer the soup in a blender in two batches (or just use an immersion blender!) and blend until almost smooth. I left it a bit chunky, but you can blend as much or as little as you wish.

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Now stir in the cheeze sauce, reserving 1/3 cup for later:

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Now we’re talking.

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I also stirred in about 1/4 cup of Daiya cheese, but that is optional. Add the rest of the spices and seasonings to taste.

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Serve with croutons, remaining cheeze sauce drizzled over top, a sprinkle of Daiya cheeze, and smoked paprika.

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It’s creamy, filling, and healthy while satisfying a major craving for comfort food. Sadly, it didn’t last long…

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Previous 12 Days of Healthy Dinner Recipe posts:

1) Naughty & Nice Vegan Enchilada Casserole

2) Over The Rainbow Cabbage Salad with Tahini-Lemon Dressing

 

Recipage News

Many of you may know that I use (and love) Recipage, the recipe organizational system for bloggers. I wanted to pass along the exciting news that Recipage is now FREE for all users!

Want to see it in action? Check out my recipage and see how easy it is to search for ingredients, courses, and specific recipes.

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{ 151 comments… read them below or add one }

Brittany @ Runwithbritt December 20, 2011

Oh my goodness! This was my favorite soup as a kid! I’m going to have to make this over the holidays, especially since a cold front came in last night. It must be a sign! :)

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LizAshlee December 20, 2011

I luv your recipe for the cheese sauce…so tasty…I tried a variation of it awhile back and it was outstanding! As always…the broccoli cheddar soup looks perfect too !:)

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Tiff @ Love Sweat and Beers December 20, 2011

That looks thick, filling, and delicious. Thanks for the recipe!

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Laura @ Sprint 2 the Table December 20, 2011

Your description of that canned tomato soup is right on – total nostalgia!

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MelanieF December 20, 2011

That looks fantastic! I am printing that right now and making that very soon. Thank you for the recipe Angela.

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Casey @ Insatiably Healthy December 20, 2011

When I had my wisdom teeth out and could only eat liquids, broccoli cheese soup was my savior!
I love that this one is cheesy thanks to nooch and daiya! Now that’s something I can get behind.

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Jamie @ Don't Forget the Cinnamon December 20, 2011

This looks delicious!! And growing up, I was the same way! My mom and sisters loved cream of mushroom soup especially and I HATED it with quite a passion.
Last year, a friend came over and offered to cook my roommates and I dinner. What does he make? A recipe form the campbell’s soup website…using cream of mushroom soup! I tried to hard to just be polite and eat it but so many childhood memories were flooding back to me!

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Averie @ Love Veggies and Yoga December 20, 2011

Wow, your soup is stunning! The pics with the croutons and topped cheese and that wooden bowl…I’d make soup just so I could eat out of that bowl!

I too have scary memories of all of those “Cream of” canned soups but growing up in Minnesota, the women in that very, very cold climate used to use cream of mushroom, cream of brock, cream of this or that as the base for casseroles, i.e. hot dish, or soup or just about anything. But really, if you throw enough sodium at most anything it can become edible :)

Your version looks amazing. But I would have gone with option #4 and saved room for more cookies. Lol

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AGS December 20, 2011

Hey — it not broccoli (though I do have that to use up in my crisper drawer), but it is green. I finally bought some kale and cooked it up last night (just olive oil, smoked sea salt, and some lemon). It was so good, I ate the ENTIRE pan. No joke. Good thing my husband’s on travel. If it weren’t for your blog, I would never have considered buying kale.

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Angela (Oh She Glows) December 20, 2011

Nice work!! I love kale prepared like that. It’s so simple and surprisingly good.

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Faith @ For the Health of It December 20, 2011

I love that yours actually features broccoli instead of a few random sprinkles of green confetti like the canned broccoli cheese soups have. I have a Daiya version of the soup that I love, but this is awesome to have on hand if I don’t feel like a trip to whole foods for the faux cheese!

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Angela @ Eat Spin Run Repeat December 20, 2011

I’d totally do all my chopping for this in the food processor – that thing is a lifesaver!!! Sounds like a delicious, cozy recipe Ange. PS. I LOVE your bowls – where are they from?

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Angela (Oh She Glows) December 20, 2011

Thanks Ange! I got them at the antique market in Guelph :)

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Carolina December 20, 2011

I really am loving this idea…but I REALLY don’t like mustard. What do you suggest as a good alternative for mustard, while still keeping it a “cheezy” kinda sauce?

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Angela (Oh She Glows) December 20, 2011

Hi Carolina, I wouldn’t say that the Dijon flavour is overly pronounced in the sauce, but maybe you could make it without and adjust the seasonings to taste. I would also reduce the milk a bit too if leaving out the Dijon as it thickens it slightly.

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Carolina December 20, 2011

okay, i’ll keep that in mind, thanks!

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kaity December 20, 2011

def making this looks amazing and i love wen i have all the ingredients! btw u totally hit the spot with the tomato soup crackers and grilled cheese, def makes me want some..my favoriteee!

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Gina @ Running to the Kitchen December 20, 2011

I just signed up for recipage last night! So happy that it’s free now, it’s seriously the best one out there. Now I just need like 50 free hours to put everything into it ;)
This soup looks crazy good. I really want to try the cheeze sauce out. The cashew based ones always look delicious but I find it hard to part with my expensive cashews for sauce! haha

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Emily (Edible Psychology) December 20, 2011

Hello! This looks delicious! However, I am curious…I know you have mentioned that you have IBS. If you don’t mind me asking, does broccoli not upset your stomach? I can eat most foods, but broccoli is one that I need to eat in small quantities.

On a separate note, I made your perfect veggie burgers again last night and they were a hit with our guests and even my meat-loving dad…and I always absolutely love them!

Thanks for all of your amazing recipes, pictures, and inspiration!

~Emily~

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Angela (Oh She Glows) December 20, 2011

yes broccoli and cauliflower can be tough on my stomach! This one didn’t bother me as much, maybe because it was blended?

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Emily (Edible Psychology) December 21, 2011

Cool, thanks for letting me know! I definitely find it easier to tolerate things which are blended so maybe I could eat this too! I think it’s worth a try. :-)

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Julia December 20, 2011

Oh, I love me a healthy, creamy soup! :)
For some reason I think of pairing this soup with some roasted mushrooms… mmmhhhhh….

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Angela (Oh She Glows) December 20, 2011

great idea!

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Jemma @ Celery and Cupcakes December 20, 2011

This looks so thick and creamy…yum!

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Star December 20, 2011

I ADORE broccoli and cheese soup…if I am gonna “cheat” it is on this! Can’t wait to try a version that doesn’t involve cheating!

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Natalie December 20, 2011

Broccoli cheese soup is my FAVOURITE!!! Can’t wait to try this lightened up version.

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StoriesAndSweetPotatoes December 20, 2011

These are some of the best pictures to ever grace this blog!

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Angela (Oh She Glows) December 20, 2011

Really? Wow, thank you my dear!

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Tonya December 20, 2011

Angela,

Another winner. I am so making this this week. I just made the sticky toffee pecany thing two nights ago. (So light and not overpowering with the sweetness!) It’s like I’m becoming your personal test kitchen. I love that you post recipes with ingredients I either already have on hand, would get anyway during a grocery run, or isn’t too expensive or obscure if I don’t have it.

I’m also loving this 12 days of healthy recipes thing. It kind of sticks in the back of my mind and reminds me that not everyone is letting health go during the holiday season. It’s like a mental support group reminding me to get my greens in, don’t forget the workouts, and offer to bring the sweets so I don’t have to “indulge” on white sugars and flours.

Thank you, Angela.

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Angela (Oh She Glows) December 20, 2011

Hey Tonya,
Thank you for your comment! I’m so happy to hear that you are enjoying the recipes. It’s funny that you mentioned the 12 days of healthy recipes sticking in your mind, because I am finding the same thing. It’s a helpful reminder!

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Amanda December 20, 2011

My husband would love this recipe. Since we switched to a mostly vegan diet, he often misses cheese, but I think this might satisfy that craving. Perhaps I can convince him to help with the prep work too if I play up the “cheeze” factor of this soup. ;)

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Cat @Breakfast to Bed December 20, 2011

your posts always make me think I could go vegan. If it weren’t for fancy cheese and honey-I so could. Are you a honey eating vegan or non honey eating vegan? There is QUITE the debate here in Bklyn about honey eating vegans.

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Angela (Oh She Glows) December 20, 2011

Hey Cat, I don’t eat honey. I thought I would miss it but with all the natural sweeteners I use I’ve found that it’s not a big issue. Obviously it’s a very personal choice among vegans.

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Rebecca @ Naturally Healthy and Gorgeous December 20, 2011

That looks scrumptious and so comforting!

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Anna @ The Guiltless Life December 20, 2011

I LOVE the idea of a healthier cream soup! If you do a healthier cream of tomato soup let me know – that too was my favourite! – but this looks delish as well :)

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Kristen @ Popcorn on the Stove December 20, 2011

This looks delicious! I’ll have to wait until after the holidays to make it!

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Heather @ Get Healthy with Heather December 20, 2011

That looks about 20x better than any canned soup! And I’m with you, a jello log of soup just won’t cut it. The real deal is so much better!

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Carolyn @ HealthKitten.com December 20, 2011

Yum! Cheezy, warm and delicious! I think my dinner plans have been solved! ;)

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~Jessica~ December 20, 2011

Wow! I am such a lazy cook and it takes a lot to motivate me to make a recipe, but this one looks too good to pass up. Thanks for sharing it :)

I used to love Cream of Tomato soup when I was a kid too, but anything else? Nope. The idea of something coming out of a can in solid/gelatinous form makes me shudder just thinking about it.

xxx

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Melody (Redhead in the Kitchen) December 20, 2011

So thankful for posts like this one that offer healthy solutions to comfort food cravings!

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Elisabetta December 20, 2011

Oh my God! This is the most attractive soup I’ve ever seen! I usually don’t use vegan butter; do you think the sauce coud work without it? Thank you, Angela!

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Angela (Oh She Glows) December 20, 2011

Hey Elisabetta, Yes I think it would still work, just wouldn’t have that buttery feel to it. You can sub in any type of butter you prefer or probably just leave it out all together.

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Kele December 28, 2011

You can sub a fat for a different fat in almost any recipe, so I’m sure that you could just use a tablespoon of olive oil or coconut oil, etc!

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Amanda December 20, 2011

Wow I love broccoli and cheese soup, thanks for the healthier vegan version!!

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Katie O December 20, 2011

I have my own comfort food-soup that a)might work for you too and b) is super easy and super delicious! I’m not actually vegan, but it can totally be made vegan. :)

1/2 a large onion, chopped
1-2 Tbsp oil or margarine
4 cups veggie stock/broth
4 medium potatoes (I prefer red), peeled and chopped
1 big bunch of Kale, washed and stalks trimmed
salt and pepper to taste
cheeze for garnish

Saute onions in oil or margarine. when onions are clear, add broth and bring to a boil. Add chopped potatoes and simmer for 15 minutes. Add Kale and simmer for another 15 minutes. Check the potatoes – they should be looking ready to be mashed (like mashed potatoes). Take a potato masher and mash through the soup a couple time to break the potatoes apart somewhat while leaving some chunks. serve with vegan cheeze to top.

Yum!

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Angela (Oh She Glows) December 20, 2011

sounds great!

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Addy December 20, 2011

Ack! I know what you mean! I have a mortal fear of “Cream of” soups…ugh, they make me cringe! GROOOOOSSS!!! Your soup, by contrast, looks absolutely delicious, and the fact that its not loaded with gobs of cheese is awesome news, too! Can’t wait to try it!

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Lauren @ What Lauren Likes December 20, 2011

this post just made me so happy! It looks so good! Haha my family gets the creeps around creamed canned soup too :)

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Kit-Kat December 20, 2011

Da-rool! It looks so good and professional… almost unhealthy, haha!

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kaila @ healthyhelper December 20, 2011

THIS LOOKS INCREDIBLE! I loooooove broccoli cheese soup! But I love broccoli and nutritional yeast even more! I am making this ASAP!

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jess white December 20, 2011

yes, this definitely looks AMAZING.

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Rebecca December 20, 2011

Wow. Broccoli cheese soup has long been a favorite of mine and I am sooo excited to see a healthy vegan version. You’ve got Panera beat! Serve it in a bread bowl and I’m swooning ;)

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Char @ www.charskitchen.ca December 20, 2011

*picks up jaw from the keyboard* WOW!! That has to be the BEST picture of broccoli and cheese soup I have EVER seen!!

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Angela (Oh She Glows) December 20, 2011

Thank you Char!

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