Soups for days!
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.
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Once you’re ready to eat, serve into bowls and gobble this up nice and warm! Enjoy!
- ½ cup Butter, 1 stick
- ¼ cup Flour
- ½ Sweet Onion, chopped
- 2 Large Carrots , shredded
- 2 cups Broccoli
- 1 Qt Chicken Stock
- 1 can Coconut Cream, 13.5oz
- 2 ½ cups Shredded Cheddar Cheese
- 1 tsp Thyme
- 1 Tbsp Garlic minced
- 1 tsp Nutmeg
- 1 tsp Onion Salt
- 1 tsp Chili Powder
- Salt and Pepper to taste
- Melt the butter in a large soup pot over medium-low heat.
- Saute the onions and shredded carrots with the minced garlic for about 3 minutes or until cooked.
- Add in the flour to form an amazing veggie roux for your soup.
- Once the paste has come together add in the chicken stock and broccoli and heat through.
- Add in the coconut cream and mix thoroughly while letting it heat up.
- Add in the cheese slowly and mix until melted.
- Mix in all your seasonings and let simmer for about 20-30 minutes.
- Enjoy the best dang warm comforting yummy soup ever!
Nutrition Information:Yield: 4 Serving Size: 1 people
Amount Per Serving: Calories: 938Total Fat: 64gSaturated Fat: 43gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 133mgSodium: 1354mgCarbohydrates: 73gFiber: 4gSugar: 55gProtein: 22g
Nutritional information is not always 100% accurate.