This soup was tasty but I too made some tweaks... I added an onion (I had wanted a couple leeks but the store was out)... 2 potatoes (peeled and cubed) and a a small garlic bulb sliced. Sautéed the onion/garlic in some butter added potatoes and a quart of chicken broth. When the potatoes were a little soft I added the broccoli followed by beans. Then I pureed the whole thing and shredded the cheddar on top. Super tasty.
I did make some edits but the recipe is a great start! I added these seasonings: 1 tsp onion powder 1tbsp crushes red pepper 1- tbsp chicken soup mix (similar to onion soup mix) I also didn t have enough of the sharp cheddar so I shredded up a little havarti and pepper jack to make 1 cup of shredded cheese total. Loved it and will make again!
Added whipping cream and butter to help with flavor and thickness. Also used dried beans (cooked in crockpot with seasonings) and homemade chicken broth. Used immersion blender to blended everything. Delicious!
I was really disappointed in this soup - it was very thin and flavorless. It seemed to lack "backbone" and I had to spend a lot of time (and half the contents of my spice cabinet it seems) to give it some substance. Also it takes MUCH longer than 20 minutes to make.
This is one of my all-time favorite soups. True it isn't super flavorful and I do typically like a lot of flavor but somehow this allows the "creaminess" of the soup to shine. The thicker texture gives it great mouthfeel. I might add a little garlic powder or something but otherwise I don't change it. It is such a great comfort food but unlike a lot of comfort foods it is very healthy. Love it!
Great Begginings This one has vegetarian potential! I started with a basic mirepoix (can any soup really begin otherwise?). Added white pepper and HOT Dijon mustard (not American mustard labeled Dijon but mustard actually from Dijon: hot hot hot). Did the immersion blender-magic-thing. Added steamed fresh broccoli. Grated Parmesan. Crusty French baguettes. Love the idea of a broco/cheddar soup that doesn't rely quite so heavily on cheese cheese and more cheese. Pros: Great starting point! Cons: Lacks flavor
Recommended with a few tweaks to your taste. Doubled the cheese used all broth sauteed onions and garlic. Needed a little extra salt. Oh used garbanzo beans so it was probably a little heavier. Very tasty!!
Smooth Simple Light Add to make it AWESOME This soup is very very basic. I started with a mirepoix (celery onions garlic) and sauteed those then cut my broccoli stalks and sauteed those while trimming up the rest of my broccoli. I wanted to double the recipe to my time useful but I didn't have enough fresh broccoli so I threw in some frozen broccoli and then some random grilled squash I had in the fridge. I let the stalks get good and soft then I added my chicken stock. Instead of the 2nd cup of water I had some light cream so I threw that in there too. I used an immersion blender to get it all smooth then tossed in my cheese. Since I added cream it wasn't a big deal that my cheese wasn't gourmet or that I was a bit short. It would definitely be more rich if I had better cheese or at least enough cheese. My soup was extra light but I only had one can of beans next time I'll buy 2 so it will be heartier. Will make again when the craving hits. My two year old LOVED the soup because she could help make it and loved the simply flavors. Pros: Easy Kid Friendly Can be a base for whatever is in the fridge Cons: Have to doctor it to make it noteworthy
Shocked at poor reviews one of my favorites Very surprised by negative reviews. My wife and I experiment with many recipes and few make it into regular rotation; this one did. Be aware that depending on the broccoli you may need to adjust the liquid. Every time we make the broccoli gives up different amounts of water and the thickness needs to be adjusted. Best with a Chicago hard roll. Pros: Easy very good Cons: Variable/be prepared to adjust liquid
Poor texture I had such high hopes for this soup. However once I started to cook the broccoli I realized there just wasn't much liquid to this recipe and there was A LOT of broccoli. I added more veg broth throughout the process but still when we ate it it was too think or something. The texture was mushy and not to our liking at all. I won't be making this again. Pros: great ingredients vegetarian easy Cons: mushy-thick texture not very falvorful
Quick & Easy Soup I liked this recipe (my husband loved it). I did have to add some extra veggie broth at the end. Overall it was quick and easy and perfect for a fast weeknight dinner. Pros: Easy Healthy Good for leftovers
give it time Made this strictly by the recipe. The first day it was ok but not great. I think it needed more broccoli to balance out the beans. But then on days 2 3 and 4 it was much better. The flavors had married nicely and the beans were less pronounced. I think next time I will make it ahead of time and add a bit more broccoli.
What a Fail This recipe seemed so promising I read the reviews and altered it a bit for my taste buds off of others recommendations and thank god i did because if i hadn't this would have been a complete failure. I was hopeful that it would taste as good as it sounded but like others had mentioned its just missing something it could be that I'm just used to the delicious creamy one with the rich flavour but this just wasn't a hit. I did add garlic and onion to the mix and it added a significant amount of flavour and made this worth the time for making it. However despite best efforts i won't be making it again. Pros: easy enough to prepare Cons: Missing something major
I made this however the only thing I did was double the recipe and I had a bag of broccoli cauliflower and carrots that needed to be eaten. I used all chicken stock reduced sodium. I used a sharp aged white cheddar and one can of cannelloni beans and 1 greater northern as that's what I had. I pureed the entire soup. It was a hit with the entire family. I served it with grilled cheese. Yes the soup does have the been taste but you can taste the other flavors as well. Both a 4 and 8 year old enjoyed bowls. Pros: Very filling
Boring Made this as directed but added a clove of garlic after reading the reviews. Even so this soup wasn't tasteless but pretty near there. Very disappointed. I suspect with tweaking it could be much improved but there are already better recipes out there. Won't be making this again. Pros: Quick healthy Cons: Bland
Loved it!! This soup was such a good broccoli cheddar soup!! The only change I made was to add an extra 1/2 cup of cheese. The beans made the soup incredibly filling and good texture. Pros: great texture
Ok as a healthy soup Made this twice. Once going by the recipe. 2-3 stars. Heaviest flavor was bean with an equal flavor of broccoli cheese. This recipe is screaming for onion. Next time added onion and garlic and increased the ratio of broccoli/cheese to bean. Still very healthy and enhances the flavor. Pros: Easy to make very healthy Cons: Lacks flavor beany!
A keeper! This is a genius way to squelch cravings for broccoli and cheese soup without sacrificing flavor. I used unsalted chicken broth so I wound up adding about a 1/2 tsp extra salt to the pot. Pureed cannellini beans make for a velvety texture and add protein and fiber.
Broccoli Cannellini Bean & Cheddar Paste The flavor of the soup is good it does not have nearly enough liquid. First off the broccoli basically steamed in the liquid and did not simmer in it. It was extremely difficult to puree the soup because there was a much higher ratio of solid to liquid and when I did it was more like a paste than a soup. I wound up adding another cup of vegetable broth at the end just to make it more soup-like. Pros: Good flavor excellent broccoli flavor Cons: Excessively thick
Easy Delicious Soup This soup was really easy to make and very good! Although I think next time I will try adding onions and garlic like others have suggested. I didn't think the soup necessarily needed it but can only imagine that it tastes even better with those additions! I chopped the broccoli and shredded the cheese by hand so it took me about an hour to finish cooking this recipe. But I'd definitely do it again! Pros: easy to make beans are great substitute! Cons: might be too thick for some people
Just not my thing. To me the beans just couldn't duplicate a milk based soup. I thought it was OK but nothing I'd make again. I sauteed about 1/4 cup onion and 1 clove garlic in a little olive oil to begin with for extra flavor. I thought the broccoli overpowered the cheese and the taste of beans was too prevalent. I did use Great Northerns because my store didn't carry Cannelinni's. Pros: Creamy. Cons: Too bland too much broccoli.
This soup is so easy to make. I did add one extra cup of water tho and I think it is necessary to keep it from being too thick as it cools. This will definitely become a staple in my house! Go ahead and cook the stems of the broccoli also since it will be pureed anyway..so many nutrients there to waste.
I have always been a fan of those high fat creamy soups. Now I can make this and eat as much as I want and not worry. It is absolutely wonderful. I used a hand immersion blender in the pot to puree everything. I had a few chunks of broccoli left ( which I like) but I can also detect the very small pieces of the skin of the beans in the soup. I would guess if you pureed it longer or used a blender it would be smoother. I have already made this recipe twice and I made a double batch today. I am going to try this method for other creamy soups. Thanks so much for another great recipe.
This soup was so easy and very flavourful I do agree it was a bit thick so I might add some extra water or chicken broth next time I make it as was suggested! Bust besides that it was very hearty and great quick dinner idea!
I was so looking forward to this soup. I wish I could give it high marks but it was just not good. The texture was gritty and felt just like what it was - little bitty broccoli buds and not much else. Maybe it would help to puree it longer? But even then I had to add twice as much cheese as was called for just to taste a hint of cheddar despite the fact that I was using good-quality aged sharp cheddar. I'm bummed. I'll keep on searching for a good light broccoli cheese soup.
Thanks for the wonderful soup! Interesting that a bad review was based upon failure to read for comprehension (puree was mentioned in its description and at least once more in the body of the recipe/directions for sakes!)... "It's the poor craftsman who blames his tools..."
One word: awesome!!! This soup was surprisingly great-- very flavorful for having so few ingredients and very creamy despite not having any cream. I am definitely going to keep making this again and again. It's also great to make a big batch of and freeze in individual portions. Add a small salad and a piece of fruit and you've got a perfect lunch or dinner.
This soup was wonderful. Another way to get the creamy consistency in soup is to add raw cashews...another Broccoli soup recipe I had used 2/3 cup raw cashews 2 cups chicken broth and 3 cups broccoli. I buy broccoli in bunches and save the stalks for adding to broccoli soup... just peel and chop.
As mild tasting as cannelini beans are they simply overpowered the soup. I suggest using just half of the beans. If you need more creaminess you could add a small can (4-6 oz) of UNsweetened condensed skim or low-fat milk to stay healthy or add a little heavy cream and a pat of butter if you can afford the richness. Adding some shredded cheddar cheese just before serving is also nice. As far as texture goes I didn't have the grittiness problem that some other cooks had. I used a blender to puree everything and thought the textures was perfect.
This was a big hit at my house. Both my husband and 2 year old went back for more! Some people seem to think it was gritty but I did not find that to be the case. I use an immersion blender which allows me to really blend it well and see what hasn't been blended. You could still see bits of broccoli florets but it wasn't gritty. I also thought the beans were just right. Their taste and texture were not overpowering like some other people said. I did find it to be really thick and ended up adding 1/2 c. to 1 c. water (I didn't measure) to thin it out. Evaporated milk low-fat milk sour cream or yogurt or chicken broth could also be used if you find it to be too thick. I would double this in the future to freeze some. It really only makes 6 scant 1 c. portions. My adaptations: 1. I sauteed an onion and 2 garlic cloves THEN added the broth and water. 2. I use Maggi brand chicken boullion powder to make broth and it is really flavorful 3. I used reduced fat mild cheddar and it tasted fine and melted smoothly. I added the cheese after blending because I didn't want tot gunk up my blender with melted cheese. 4. I used fresh broccoli but would totally use frozen in the future. Crowns were on sale but normally frozen is a great way to save money in soup. 5. I might use less cheese in the future. It had a good cheesy flavor but would probably be about the same if I decreased 1/4 c. of the cheese. Trisha PA
I did not feel that the beans overpowered the flavors in the soup either. I did use frozen broccoli crowns. I also used a high quality New Zealand grass fed sharp cheddar. The soup was terrific. I did not have problems with grittiness (I used a blender). The soup also reheats well for lunches if you have any left over.
This has just become a favorite. I have an old standby cream of broccoli soup recipe but I am trading it in for this one because it is so much lower in fat and takes only a few minutes to make. I also added a 1/4 tsp dry mustard as that is what my old standby recipe calls for. Love the idea of using frozen broccoli so you could get broccoli locally and in season then freeze it.
I thought this was pretty tasty. My son who adores Cheddar Broccoli soup loved it and said it was the best he has ever had. I omitted the cheese in the soup (due to my dietary restrictions) but the kids sprinkled it on top and stirred it in.
I like the convenience of this soup.The first time I made it (with no changes except also adding chopped broccoli stalks as someone has done here) it tasted fine but not great. The second time I replaced half the cheddar with feta cheese and it added a whole new taste and was loved by my veggie hater husband! Maybe its just an individual preference but I am keen to try further variations to this basic recipe. Thanks eatingwell!
WOW! So yummy! I even went so far as to not use any cheese in the soup. (on a low cholesterol diet for 12 weeks!) But this soup really hit the spot. I used chicken broth sauteed onions and garlic. To get that "tang" that sharp cheddar so wonderfully adds I used about 1/4 c. lowfat kefir (I think yogurt would do the trick as well) I topped the soup with a sprinkle of shredded parm and the broccoli stems I peeled diced and steamed separately. It's great how you can't really taste the beans but it does give it that creamy consistency.
This was easy to make and tasted good. First I doubled the recipe. I sauteed a large sweet onion and 4 cloves of garlic then added 1 qt. of low-sodium chicken broth. Instead of water I used the cannellini beans undrained. I blended with a stick blender (very fast and easy...no extra appliance to clean). After blending I added 2% sharp cheddar which easily melted. My husband and I both liked it. We added a garnish of chopped cooked bacon (we had it on hand for salads). That added the perfect finishing touch.
quick and easy good for you too i used this recipe as a guide but used items i had handy. this year's garden gave me a bumper crop of cauliflower so i had more of that than broccoli. i ended up doing a double batch and froze the remaining. instead of cheese (i don't like cheese- i know crazy) i sauteed a couple of onions at the beginning and added celery seeds at the end for an extra tasty punch. my picky eater went back for seconds even after reminding him that it had veggies and beans. Pros: uses pantry and freezer items Cons: none right now
A-Mazing! This soup was SO good-one of the best I've ever made. It tasted delicious and I was shocked at how creamy the beans made it. I had it for lunch the next day and it was just as good. Serve with a big hunk of crusty bread and top with a sprinkle of shredded cheese-heaven on earth! Pros: Easy to make healthy remake of an old fav good left over. Cons: None!
So tasty Delicious! I've been trying to find a healthy recipe for creamy vegetable soups for awhile but they're all SO bland. This one however was quite tasty. I didn't have white pepper so I used black and it tasted fine and I followed some other reviewers and sauteed some onion ( 1/2 cup diced) and garlic (2 cloves) before adding water and broth but I'm pretty sure the soup still would have been good without it. Also garnished with a touch of parm. Pros: Delicious light so easy to make quick
Beautiful healthy dish;superb My family loves it. I made a double batch and placed it in small containers so I can bring it to work every day this week for lunch. It is low on calories and high on taste not an easy combination to get at times. This is a great recipe to consider if dairy is an issue for your tummy. The beans make the soup creamy after it is pureed so you are not giving up on the creamy comfort soup brings to your palate. Pros: Easy and quick to make. Cons: Can't think of any.
Broccoli Cannelini bean soup Like a lot of recipes on this site they sometimes lack flavor. I find some good seasoning make a dish more satisfying. Added a tiny bit of butter (1 teaspoon) a chopped leeks and sweated the leek and broccoli for a few mintues. Added the beans dried thyme and a pinch of cayenne. Pros: Simple recipe Cons: Not enough flavor
Delish!!! I read the previous reviews for this recipe and made the following changes: I sauteed 1 cup of onion and 4 cloves of garlic used all low-sodium organic chicken broth and no water added 1 tsp. poultry seasoning 1/2 teaspoon each Herbes du Provance tarragon and thyme. I cooked it according to the recipe and used an immersion blender to puree it all. When serving I garnished with 1 tablespoon of fat-free sour cream and 1/2 strip of thick-cut cooked & crumbled apple wood smoked bacon. This soup was absolutely sublime! Rich & flavorful thick and satisfying!! With the changes & additions I made here is the nutritional information: Per serving: 250 calories; 12 g fat (4.5 g sat 0 g mono); 25 mg cholesterol; 16 g carbohydrates; 14 g protein; 6 g fiber; 567 mg sodium; 435 mg potassium. My hubby and I LOVED this soup! It was so easy & quick to put together. It tastes so indulgent! I highly recommend this recipe! Pros: Easy and quick to make delicious! Cons: Original recipe bland but with herbal additions - sublime!
Excellent! Holy cow this is a keeper! This soup was so good and decadent tasting. I made it exactly per the recipe and loved it. My husband thought it was too thick but that is an easy fix. I will definitely make this again!! Pros: easy fast delicious healthy