Creamy Curry Broccoli and Cheese Soup

A few years ago I went off the deep end with curry powder. I put that stuff on everything.

Creamy Curry Broccoli and Cheese Soup

Creamy Curry Broccoli and Cheese Soup

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

Prep

Cook

Total

Yield 6 cups

Ingredients

  • 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]

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Courses soup

special diets and swaps

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!

 This recipe will make around 10-12 rolls worth of soup depending on the size you choose. I purchased extra crusty freeze and bake dinner rolls from my local grocery store and, after baking, scooped out the center with a pairing knife. If you’re an expert baker, feel free to bake your own fresh rolls for this! You can serve them up as a fun weeknight meal for your family or whip them out as a fancy party appetizer.  [Though I have it on good authority that they’re equally awesome devoured while standing around in your kitchen in your PJs] The built in portion control will give you the yummy indulgence of a bread bowl without the bulk.

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!

Looking for a plane-jane panera broccoli and cheese soup knock-off? [click here] for the recipe!

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Comments

Sabrina

You are makign me want to have a dinner party, just so I can make this soup, in a bread bowl. LOL! Looks delicious!

Tiff @ Love, Sweat, and Beers

These sound (and look) fantatic! I like bread, curry, and gouda, so the recipe is bound to be a success in my house!

Laura @ Sprint 2 the Table

What is it about a bread bowl that makes me want a soup even MORE?! It’s like a soup sandwich! Love.

Happy Valley Chow

Oh wow that sounds like a fantastic soup. Bread bowl are definitely my favorite medium to eat soup. Anytime I go to Panera I get broccoli cheese soup in a bread bowl. Great job 🙂

Happy Blogging!
Happy Valley Chow

Sarah Pie

YUM! I love your “Panera” broccoli cheese soup already, and this looks like a fun new twist!! Can’t wait to try it out 🙂

    Jenn @ Peas and Crayons

    Yayyy! Glad you love it! I had to keep playing with the recipe since I was craving it 24-freaking-7! Hope you adore this one too Sarah! Thanks!

Jane | Not Plain So Jane

You can’t go wrong with a bread bowl or Gouda. Combine the two with a modern twist on broccoli & cheese soup and I think you have a winner!

Alysia @ Slim Sanity

I freaking love bread bowls. And I haven’t had one in forever. need.one.STAT!

cleaneatingveggiegirl.com

I LOVE broccoli and cheese soup, but the addition of curry flavors makes it sound even more amazing. You really cannot go wrong with curry :).

Cat Bowen

Pumpernickel. I’m doing it.

Liz @ I Heart Vegetables

This looks SO amazing!!!!! I’m home sick today and now all I want is a bowl of hot, creamy, broccoli cheese soup!

Eileen Likes To Eat

Wow! This looks so good!! Especially when the soup is in a bread bowl. I love curry. Also love broccoli cheddar soup. Wonder how it’ll taste like when combined together? Must be heavenly.

jeri

The hardest part about bread bowls is eating just the right amount of bread around the edge without the soup spilling out. So happy for you that you’re enjoying spicy food again.

Meghan@CleanEatsFastFeets

SO I saw this photo on Instragram and didn’t realize it was soup in a bread roll. Yes, I’m not sure how I missed that either. I started chopping up my veggies last night for your classic (you call it plain jane, I’ll call it classic) broccoli cheddar soup and now I find this and I have no cauliflower, which I almost always have. Ah well, classic it is for me.

Jan Sproutsnsquats

Woah that breadbowl is genius! 😀

Candace Karu

I am so going to make this. It looks so colorful and totally yummy!

Bianca Petschel

I must made this ASAP! well maybe on a rainy chilly day preferably its too hot right now 🙂

Anonymous

How much garlic do you put in? It’s not listed in the ingredients. Thanks.

    Jenn @ Peas and Crayons

    Ohmygosh thank you for catching that! I added 2 cloves that were smashed and then minced – you can adjust the amount to taste if needed! <3 I’m fixing the post right now thanks!

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