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.
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 made this without cheese, using soy milk instead and it was great!
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!
So delicious! I added a little onion powder after blending it to give it a little extra kick.
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.