Souper Bowl

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by Hannah (BitterSweet)
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So clueless am I about quite possibly the most important televised sporting event of the year, I was all in tizzy over making time in my schedule to watch the commercials this past weekend. Naturally, after getting so worked up trying to balance the few hours that stood between me and Monday, I found out the big game isn’t even due to take place until the following weekend. So much for being prepared!

But the good news is, it got me thinking about appropriate eats and treats, and now I have a recipe to share a few days early, instead of late. While gathering ideas for this most American and macho “holiday,” my thoughts inevitably circled back to one key ingredient: Cheese. Be it in queso dip, melted over pizzas, slathered on top of crackers, or, incomprehensibly, squeezed from a can, any gathering related to football that’s worth its salt is paired with a giant brick of dairy. Still in a rather cheesy mood myself, it felt like as good a time as any to unleash a creamy, savory solution for the vegan crowd.

Though it tastes indulgent and approaches an unnatural shade of orange, I assure you, this belly-warming bowl if soup is none of the above. Gaining its hue from nothing more suspicious than carrot juice, it packs a decent wallop of veggies, far more than the standard bowl of melted Velveeta topped with a few sad florets. Gaining its bulk not from processed cheese-type products, but white beans instead, this soup has some serious staying power, sure to keep you energized through a rowdy party, or just a chilly winter night. Still, don’t tell the guys what’s in it- They may not even guess!

Yield: Makes 4 - 6 Servings

Cheesy Broccoli Soup

Cheesy Broccoli Soup

Gaining its golden hue from nothing more suspicious than carrot juice, it packs in a serious serving of veggies along with comforting cheesy flavor.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Small Onion, Chopped
  • 1 – 2 Cloves Garlic, Finely Minced
  • 1 Cup 100% Carrot Juice
  • 1 15.5-Ounce Can Cannellini, Navy, or White Beans
  • 1/4 Cup Nutritional Yeast
  • 2 Tablespoons Tahini
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Barley Miso Paste
  • 1/2 – 1 Cup Vegetable Stock
  • 4 Cups Frozen and Defrosted or Par-cooked Broccoli Florets
  • Salt and Pepper, to Taste

Instructions

  1. In a medium sauce pan, over moderate heat, lightly saute the chopped onion in the oil, allowing it to cook for 4 – 8 minutes, until translucent. Add in the garlic, and cook, stirring occasionally, for an additional 3 minutes.
  2. Pour in the carrot juice, cover, reduce the heat to low, and let simmer for about 15 minutes.
  3. Meanwhile, combine the beans, nutritional yeast, tahini, lemon juice, and miso in your food processor or blender. Once the mixture in the saucepan is ready, pour all of that in as well, and blend on high for 2 – 3 minutes, until completely smooth and creamy.
  4. Thin out the soup to your desired consistency with vegetable stock, starting with the lesser amount first and adjusting further if necessary. Add in the broccoli, and pulse just briefly to break it down into bite-sized chunks and distribute the pieces throughout the soup. Add salt and pepper as need, and serve hot.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 304Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 292mgCarbohydrates: 44gFiber: 12gSugar: 4gProtein: 17g
© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

52 thoughts on “Souper Bowl”

  1. I love your post because my friends and I are actually having a Souper Bowl party. I have a feeling I’ll be more into the food than the game.

  2. I LOVE cheezy broccoli soup, and my recipe is similar to this, but it has never looked even half as good! What a fantastic photo, my mouth is watering so much just imagining how delicious that is. The addition of carrot juice is such a great idea!

  5. I’m just as cluelesss-we don’t watch sports in our house (gasp!), so thanks for letting me know about this weekend! The soup, however, I coauld see as a regular event in my kitchen. :)

  7. I’m sooo glad you posted this recipe because I’ve been craving a cheesy soup but didn’t want to use potatoes as the base. I think I’ll to make it with beer instead of carrot juice to entice my hubby to dig in. ;)

  9. Mmm, Hannah, this looks fantastic! I too have been craving this cheesy soup, but been reluctant to make it because most recipes rely too heavily on flour for thickener (and I’ve been trying to cut down). I’m really excited about this one!

  10. Velveta scares me. But this soup, not at all. Even though there’s no need for superbowl praparation over here, I’ll have to pick up the ingredients to make this asap.

  11. Beautiful bowl of broccoli “cheese” soup. It must be a sign that I need to make some because I just saw another blog yesterday with a recipe for some. It’s been years since I’ve had this kind of soup.

  13. That color is ridiculous! And I’m totally craving a bowl of that right now. And barley miso paste is so amazing–great addition!

  15. That soup is a crazy color! It sounds delicious. I love broccoli!

    I took your advice and made some of the recipes in Vegan Cookies Invade Your Cookie Jar gluten-free. The review is on my blog. Thanks for the encouragement, I’m really enjoying that cookbook!

  16. Oh wow, I just love white beans and broccs AND carrots, too! This is going to be my new favorite comfort soup! Can´t wait to make it, as it´s still freakin´cold outside : ( btw happy groundhog day!

  20. I did the *exact* same thing… Then I was invited to a Super Bowl party for the following weekend… Oops. This is a wonderful idea for something to bring, as I doubt there will be anything for me to eat there! I also have a question for you… In a past post you mentioned finding an Photography program online. If it isn’t too much trouble, could you tell me which it is in email? I am interested in doing something along those lines.

  21. This looks REALLY good. And the tahini seems like it would be such a perfect flavor addition, and something that I never would have thought of on my own! I feel like I learn so much from reading through and trying your recipes. You are so inventive!

  23. Wow! Your cheesy broccoli soup look truly fantastic!!! I’m not a fan of the super bowl but I’m a big fan of FOOD, he he!! I’d love a bowl of that soup, it sounds so delicious, Mmm!!!

  24. Hi,

    I have been following you for a few weeks now but saw this recipe and absolutely had to make it! I have always liked Panera’s Broccoli Cheddar soup and my friend had it yesterday, so seeing your blog pop up on my google reader this afternoon was truly fate. I ran to the store to get tahini and miso paste (both very expensive, although I do give you credit that the amount used in this recipe is small so my buck will go far) as well as a lemon and the carrot juice. I LOVED that you pack this with such nutritional value, and the creaminess from the cannelini’s was perfection. I used my immersion handheld blender (LOVE) for both the bean mixture and the actual soup pot for the broccoli. I did not need very much stock, but I felt it lacked seasoning. Then again, I constantly add salt and pepper to anything and everything, so it was probably just me, but I added some tabasco and red chili flakes and tumeric for good measure. Delicious! Thank you so much for the inventive ideas and also the EASY and FAST preparation!!

  29. i’ve never had cheesy soup but this looks/sounds amazing. i love broccoli! beautiful pics as always

  32. Nutritional yeast to the rescue! That stuff totally tastes like cheddary Velveeta….I am definitely using this trick.

    I know nothing about football either. In fact, if I didn’t have guy friends I would be happily oblivious to the whole ordeal. So you’re not alone.

  33. Looks very good. I am going to try this for the weekend. i usually stir fry the broccoli with ginger and garlic.My daughter likes that. Never made a dish like this. Thanks for the recipe.

  35. That looks perfect for anyone. Not only football fans (I know nothing whatsoever about football in general or your kind of football in particular… :) But this dish on the other hand would make me happy any time!

  40. Hi there! I just found your blog and this cheesy soup post has me SWOONING! Your photo looks scrumptious and I love the addition of carrot juice! Though I do toss veg pulp in soups, I would never have thought to pour in the juice. Thanks for sharing such a delicious recipe — it’s soup season here and I can’t wait to make it for all my little soup-lovers :)

  42. This looks just perfect for the snowy day we’re having here! I love a pantry friendly, healthy, and yummy soup. I only had broccoli cheese soup once before going vegan almost four years ago, so I’m excited to try your version which, honestly, seems like it will be so much better than the soup I tasted.

  43. I just wanted to let you know I tried this recipe out and it was delicious! I did add a couple of things and it was white wine and dijon mustard. Thanks for the fab recipe!

  49. So, I FINALLY got around to making this soup after bookmarking it a couple years ago, and it’s delicious. I love the use of carrot juice as the base, and the color of the soup itself is really pretty. I added some tempeh bacon, which was a nice addition, and served it with a simple grilled cheese (using Daiya’s harvarti spread). It was a great dinner. Next time I might add some red pepper flakes or a jalapeno to add some heat to it. I’ll definitely be making this again!

    1. Hooray! I’m so happy you did get to try it, and above all else enjoyed it! Spicing it up sounds like a great idea, and now you’ve got me thinking about trying a lightly curried version, too. Thanks for sharing your modifications. :)

  50. This was SOOO good! Although I think it’s too much broccoli so I just doubled the cheese soup part! And that’s okay because I definitely wanted more of the entire soup so it made more this way :D I added some parsley to it and some tumeric and chili flakes (tips from other commenters, good additions!) But it is sooo good on its own too. I lightly toasted some french bread in the oven to eat with this too. Yum! Thanks for the recipe!!!!!

  51. […] I start off working out what meals I’m going to be cooking, then sort out which days they would be best to be served on. So we will have; Homemade pizza with salad and sweet potato chips. polenta tamale pie (thanks to Elizabeth Preston on Vegan Menu Plans, facebook), Roast butternut squash soup with homemade bread, Nut Roast with all the trimmings, Pasta and arrabiatta sauce, Homity pie, Souperbowl soup (http://bittersweetblog.com/2010/02/02/souper-bowl/) […]

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