A few years ago I went off the deep end with curry powder. I put that stuff on everything.
I sprinkled it in sauces/stir fries/pasta and even snuck it into my zesty fridge pickled jalapenos on a whim. Did I question my sanity at the time? Absolutely! Did I regret it? Not at all! I loved every single pairing and practically kicked myself for not having going cuckoo for curry sooner.
Naturally, the next step was to start stirring it into my soups. Curried soups are nothing short of amazing. I started off with the typical Thai-inspired varieties and before I knew it, I was shoveling it into my broccoli and cheese soup to make it “more colorful.” An added bonus to the gorgeous burst of color? It’s flipping delicious!
If you’re feeling especially cuckoo for curry you can even whip up a homemade face mask by mixing honey, turmeric, nutmeg, and cinnamon with a bit of curry powder. Just know that your significant other will ask if you made Indian food and if he can have some too. Fair warning 🙂
I totally wasn’t joking when I said I put it on everything… Since when is my face not a viable option?
Creamy Curry Broccoli and Cheese Soup
Creamy Curry Broccoli and Cheese Soup
Yield 6 cups
- 1 bunch of fresh broccoli [enough to yield around 3 cups of florets]
- 1/2 a medium/small head of cauliflower [approx 1 heaping cup of florets]
- 1 cup of white/yellow onion, diced
- 1.5 cups of shredded/grated carrot
- a few stalks of green onion, chopped [optional but delish!]
- 3 cups of low-sodium vegetable stock [or chicken/veggie broth]
- 1.5 cups coconut milk
- 4-6 ounces of gouda [not smoked] freshly grated
- 4-5 ounces of freshly grated cheddar cheese [sharp or medium]
- 2 cloves of garlic, smashed and minced
- 5 TBSP unsalted butter
- 5 TBSP all purpose flour
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp dried basil
- 1 bayleaf
- 2-4 teaspoons of finely ground curry powder or curry paste [to taste]
- salt to taste [will vary depending on the butter/broth you choose]
- Wash and chop your veggies. This can be done ahead of time, early in the week, and sealed in a baggie for a later lunch or dinner [30 min or less! whoo!]. Dice the onions super small, mince the garlic, an shred or grate the carrots if you didn't buy pre-shredded [I use my cheese grater]. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. For the cauli, I chop it super close to the crown and crumble the florets into a bowl with the rest of your vegetables.
- Add your veggie stock to a medium-sized pot and bring to a light boil. Next add the broccoli, cauliflower, onion, garlic, carrots, and bay leaf and reduce to medium heat. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender. Feel free to test a small spoonful of veg to check for tenderness. Remove from heat and set aside.
- Once the broth is done, start your roux. In a large pot, melt 5 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add in the 5 tablespoons of flour as you continue to whisk. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate. Next pour in the veggies and slowly stir in the coconut milk. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more -- taste and tweak as needed after adding your cheese. Oh yes -- the cheese! Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.
- Garnish with chopped green onion if you're a fan! What's more fun than topping veggies with even more veggies? Oh yes. Cheese. Feel free to sneak a bit of extra cheese in, on, or around your soup. It's only natural to top cheesy veggie-filled soup with a little extra right? I'm going to go out on a a limb and pretend you said yes. "HECK YES!" Followed by some sort of song and dance.
substitution shenanigans Salted butter will absolutely work in place of unsalted. Just keep in mind the sodium content of your veggie stock/broth and you’re good to go. As for the cheeses, using only gouda or only sharp cheddar is a-ok too, though I have the best, creamiest results using the two together! You can skip the cauliflower if you don’t have any on hand; feel free to use a little extra onion or carrot in place of it or just leave it out altogether. As for the curry powder, a flavorful Thai yellow curry sauce or paste will also work in this recipe. Just add it in slowly and taste as you go to get that perfect balance of flavor! You can also use heavy cream, half and half, or milk in place of the coconut milk if it’s all you have on hand, but the coconut is a fun twist! Oh and the bayleaf is optional, but delish! If you have any random questions, feel free to email me =)
crazy for bread bowls? For a fun first course to a meal, serve this soup in hollowed out dinner rolls instead of a big bulky bread bowl!
Need a veggie visual? The broccoli will be your most abundant veggie, though most of mine was hiding under the rest of the veg:
so… how was it? I’ve already annihilated the leftovers quite fiercely. They didn’t stand a chance in my fridge. Adding the extra veggies and curry along with the addition of these mini dinner roll bread bowls was almost too good to be true. I froze a bowl for Paul so he wouldn’t miss out on the deliciousness but I’m starting to doubt my self control. I might have to steal that bowl for myself… Sorry Paul!
Though if I eat his bowl of soup I’ll have an excuse to make more, right? I’ll take it!
Need a few extra soup recipes to keep you warm?
Looking for a plane-jane panera broccoli and cheese soup knock-off?
[click here] for the recipe!