Really delicious soup. I used low fat cheese and turned the blender as high as I could to get it nice and smooth. I also added a little vegetable bullion. Great, quick, yummy recipe.
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.
56 Reviews for Broccoli, Cannellini Bean & Cheddar Soup
This is one of my favorite weeknight go-to meals. It's fast and delicious. I like that it has some cheese but not a ton. The beans make it creamy and satisfying.
I made this tonight using a bag of frozen broccoli cuts (I had them in the house and it's very cold here). It was great! Since it was my main meal I did have more than one serving, but less than two.
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..."
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.