Yummy soup. I prefer it blended well/creamy but my husband liked it very chunky/gritty.
Broccoli, Cannellini Bean & Cheddar Soup
From EatingWell: September/October 2007
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.
52 Reviews for Broccoli, Cannellini Bean & Cheddar Soup
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 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.
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.
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 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.