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Broccoli, Cannellini Bean & Cheddar Soup

September/October 2007

Your rating: None Average: 4 (301 votes)

White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.



READER'S COMMENT:
"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...
Broccoli, Cannellini Bean & Cheddar Soup Recipe

52 Reviews for Broccoli, Cannellini Bean & Cheddar Soup

02/28/2010

Yummy soup. I prefer it blended well/creamy but my husband liked it very chunky/gritty.

Comments
02/13/2010
Anonymous

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.

Comments
02/09/2010
Anonymous

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

Comments
02/03/2010
Anonymous

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.

Comments
02/01/2010
Anonymous

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.

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