Monday, February 23, 2009

Broccoli Soup

I remember in college that I would sometimes indulge in the Velveeta-yellow, broccoli and cheese soup that my cafeteria offered. It was good and filling and on a cold New England day it was downright perfection.

On a chilly day last week I had a craving for that soup, so when I saw two packages of frozen chopped broccoli on sale for $1 at the grocery store, I knew I had to attempt it. And I'm sure glad I did.

This soup, with no cheese, no dairy, no nutritional yeast flakes (often found in vegan dishes to mimic "cheesiness") is somehow creamy and almost cheesy. I attribute it to the rice flour roux, blending of the soup and long simmer time of the recipe. I ate it right out of the pot. Then I had it warm for dinner. And the next day I had it cold for breakfast. I've gotta make these cheap dishes more often.

"Creamy"Broccoli Soup (gluten-free, dairy-free, vegan)

serves 4

1 large yellow onion, chopped
3 tablespoons olive oil
3 tablespoons rice flour
2 packages of 10 oz frozen, chopped broccoli slightly thawed
2 cups water plus one vegetarian bouillon cube (or vegetable stock)
freshly cracked salt and pepper (about 1 teaspoon each)
1 teaspoon ground garlic (or 2 cloves of fresh garlic)

In a saucepan on medium heat, add the olive oil. Then add the onion and saute for at least five minutes. Next, add the rice flour to create a roux. With a whisk keep mixing the flour/olive oil/onion mixture until it gets light brown (about five minutes). Then one and a half boxes of the broccoli, salt, pepper and garlic and saute a bit more. Then add the water or stock. Bring to a boil and turn the heat down and continue to simmer. Next, I used my immersion blender and blended the soup until creamy, then I added the rest of the broccoli to make it more of a hearty soup. If you like it creamier, then blend all the broccoli. Simmer for another twenty minutes, adjust seasonings and serve.


jill elise said...

oh yum, I'm planning on making broccoli soup for dinner!

Alisa - Frugal Foodie said...

This sounds like the perfect lunch! I may have to make it tomorrow. Thanks for the recipe!

Gina said...

This sounds really good right now! It's cold out and I love a good mid-winter soup.

Liz said...

Nice Jill! I'm looking forward to seeing your recipe -- you always make such good food.

And totally frugal Alisa! Let me know how it works for you.

It really hits the spot on a cold day Gina. I hope you like it!

sallybranwyn said...

Lovely. I adore broccoli soup and this recipe is very similar to my mom's. Sometimes I add cheese, other times I don't, but it's delish. The leftovers are also really good on top of a baked potato. And probably on rice or noodles, too!

Gluti Girl said...

I really love broccoli soup. I never think to put onion in it, but I think that would be really good. I'm going to try that next time!

Kate said...

Sistahs think alike. I was trying to figure out what to do with a head of broccoli and a head of cauliflower sitting in my fridge, so I did a riff off of your recipe for dinner last night! Only changes: since I had fresh veggies I chopped them and roasted them up. I also cooked five slices of bacon and then cooked the garlic and onion in a little bit of the fat :). Then I put it all together in the VitaMix with chicken stock and sprinkled the bacon on top. Yum! What was nice was the strong broccoli/cauliflower flavor was tempered with smokiness from the bacon and from roasting the broc/caul mixture.

aTxVegn said...

Oh, man, this looks fantastic. Thanks for the recipe. I'll definitely be making this soup.

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