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.

10 comments:

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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