Jump to Recipe We love this coconut broccoli cheddar soup. Honestly,
we love a lot of soups. We make them frequently in the winter especially but I also love them during thunderstorms. I am definitely one of those people who cooks food based on the weather. Soups are the easiest way to make every random thing left in your fridge at the end of the week get used up. This coconut broccoli cheddar soup is exactly where that came from actually. End of the month came and I didn't know what to make so I threw this together quick and we lovedddd
it. I made some changes here and there along the way as I perfected the recipe and I gotta say it's one of our family favorites now. This is super easy basic soup making. A roux- some broth and maybe cream- seasonings and whatever else. Now we use a lot of coconut cream and coconut milk because, One: my husband and kids are sensitive to too much
dairy. Two: I grew up with a lot of coconut and Hawaiian flavors because part of my family comes from Hawaii so it's just sort of a staple. Three: coconut milk and cream just tends to make the soup equally as delicious and creamy with a lot less of the heavy feeling attached. So all in all, I definitely recommend using coconut cream in a lot of foods even if just for the extra flavor, but know that it is also rich in potassium, magnesium, and phosphorus and helps to maintain a
healthy heart and muscles. Win win right?! This amazing soup:Coconut broccoli cheddar soup starts off with a nice big chunk of butter and some veggies- a great base for any soup. Once the onions and carrots have cooked through with the garlic add in the flour to form a roux. A roux is a mixture of fat (mostly butter) and flour and is so great for soups- especially creamy ones- to help add a rich flavor and thicken the soup up. Forming this veggie roux makes this
soup! Add in the broccoli, broth and coconut cream and mix it in thoroughly. The soup will thicken as it cooks. Let everything heat up nicely before adding the cheese in. The worst thing is when the cheese clumps up and isn't melting properly because it wasn't heated through. Once it is nice a hot, add in the cheese slowly as well as your spices and mix it all into the soup. Let this simmer on low Heat for about 20-30 minutes at least. I definitely like to cook soups for
as long as I can give them before the “hangry” (angry hungry) sets in with the kids. The more it simmers and cooks the more flavor you'll have in the soup. Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time! Once you're ready to eat, serve into bowls and gobble this up nice and warm! Enjoy! Ingredients
Instructions
Nutrition Information: Yield: 4 Serving Size: 1 people Nutritional information is not always 100% accurate. How do you thicken broccoli cheddar soup?HOW CAN YOU MAKE BROCCOLI CHEDDAR SOUP THICKER?. You can mix equal parts butter and flour to form a thick paste, then stir that into the soup.. You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup.. You can add a bit more cheese.. How healthy is broccoli cheddar soup?Broccoli and Cheese are Bad News
packs a whopping 290 calories, 20 grams of fat, 60 percent of your daily saturated fat and 1190 mg of sodium. That's more fat than you get in four Twinkies! Yikes.
Why won't my cheese melt in my broccoli cheddar soup?You MUST use freshly grated cheddar cheese to get creamy broccoli cheese soup. Pre-grated cheese is coated in anti-caking agents which means it won't melt as smoothly.
Is broccoli cheddar soup good for acid reflux?Broccoli. If your acid reflux is associated with gas and indigestion, foods like broccoli will add gas to your digestive system, triggering reflux symptoms.
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