Broccoli (or any vegetable) and cheddar soup

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This is easy and delicious! I have made it twice in about 10 days. The first time I made the soup as per the recipe, the second time adapting with what I had on hand. Both pots of soup were simply wonderful.....

Broccoli and Cheddar Soup, nutritious beans make a creamy soup rich in flavor.
Broccoli and Cheddar Soup.
 Garnished with shaved cheese and paprika.

Broccoli and Cheddar Soup
adapted from, Ivy Manning as published in the Oregonian Newspaper
makes 4 - 6 servings

2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced

1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
6 c frozen cauliflower, broccoli, carrot mix

1 ( 15-16 oz) Cannelloni beans
1 1/2-2 c cooked white beans of your choice

4 c chicken bone broth
4 c vegetable stock

1 t thyme leaves, finely crumbled
few grinds of pepper

1 t yellow (ballpark) mustard - don't leave this out, it adds a depth of flavor...
4 oz sharp cheddar cheese, grated

A wonderful Broccoli and Cheddar Soup.

Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.

A wonderful Broccoli and Cheddar Soup, made healthier with bean puree.

Add stock or bouillon, seasonings, and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.

Puree with a stick blender, add cheese and mustard and stir until cheese is melted.

A wonderful Broccoli and Cheddar Soup, made healthier with bean puree.


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