10.06.2009

Broccoli-Cheddar Soup


I have embarked on the most ridiculous project—and all by accident. It started when I returned home from Alaska and was confronted with friends and family asking “How was your trip? Do you have photos?” Do I have photos? Ha! I have over 850 photos that needed to be sorted, cropped and corrected. And they will not be released in to the world until they are perfect. Perfect. But there was this nagging voice inside my head telling me that I need to get to previous photos before I even attempt these. I tried to quiet it, but nagging voices aren’t that easy to silence. Well, at least mine is not. So I looked back to see when I last printed out photos. And as it turns out, it was 2004. As in FIVE years ago. Oh lord.


So to compensate, I am keeping my cooking projects simple. And hearty. I have had this soup bookmarked for some time, but made one significant change to the recipe. I substituted tofu for cream. I wanted to mimic the texture of a thick creamy soup, and the tofu adds protein and significantly lowers the fat. It’s fuel for long nights buried in Photoshop.



Broccoli-Cheddar Soup
adapted from Gourmet . serves 4

1 medium head broccoli, cut into small florets
2 T olive oil
1 large potato, peeled and cut into 1/2" cubes
1 red bell pepper, chopped
1 medium onion, chopped
1 large garlic clove, minced
1 t cumin
1 t salt
1/4 t black pepper
1/2 t ground mustard
2 T flour
1 c soy milk (or skim)
2 c coarsely grated sharp Cheddar cheese
6-7oz firm tofu (apx 1/2 block)

Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.

In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c water, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add soy milk and Cheddar, stirring to melt.

Transfer 3 c soup to a blender, and add tofu (this may need to be done in 2 batches). Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper (I added about 1 t more salt).

20 comments:

Erin said...

OMG the tofu thing is brilliant. I will definitely try this.

Jennifer Squires Ross said...

Oh my! I must try this! I have a huge head of cauliflower in the fridge that I might substitute...

On the photo frontier, I try to take a batch of photographs to the lab every month to stay on top of my photo album.

Kitchen Butterfly said...

:-) I shudder when I look at my Flickr page...with 5800+ photos. Sometimesi have to physically stop myself from taking photos!

Dana said...

Well that's a good idea. Tofu instead of cream? Does it really work? I can't do creamy soups, I just can't enjoy eating all that fat and it usually gives me a stomachache anyway. I hope you will post a Seattle photo or two!

Jennifer said...

Now this is sooo creative!!! I love the healthy twist to it!

veggievixen said...

oh i <3 broccoli. this sounds so good!!

Sarah said...

The first thing I though of is "How did she get that creamy tofu-based soup to photo so so well!?!" the hours in photoshop paid off!!

fresh365 said...

Dana- Yes it really works! I can't do cream either and tofu is the perfect sub. Def a few Seattle photos coming up too!

Sarah- Where my photography skills lack, my photoshop skills kick in :)

lisaiscooking said...

Your soup looks fantastic, and I love that it's made lighter with tofu!

giao {kiss my spatula} said...

i LOVE tofu...with pretty much anything and what a brilliant idea to incorporate it in this gorgeous soup of yours! we nearly booked a last minute cruise to alaska in early sept, but were too late. did u have an amazing time?

Jennifer Squires Ross said...

I just made this tonight - and I am in love!

I substituted cauliflower for the broccoli because it's what I had in the fridge. Thank you so much for sharing this with us, keep on blogging!

jacqueline said...

Oh my this is perfect!! My fiance loves broccoli. :) This receipe looks yummie...a must try! Have a lovely merry happy day and love to yoU!

delightfullysweet said...

What a great idea. I am always looking for new ways to make soup! Thank you!

Jennifer said...

You have 1 c of soy milk on the ingridents... when do we put that in?

fresh365 said...

Jennifer- Thank you for the proofreading! I just updated the recipe- the milk goes in at the same time as the Cheddar.

eatme_delicious said...

What a brilliant idea to use tofu instead of cream!! The soup looks really good. I love how you have lots of chunks of broccoli.

The Ordinary Vegetarian said...

I will stop pummeling you with comments now, I promise. It's just my first visit and I don't want to wear out my welcome!

I'm very curious to try this tofu trick, I think you're onto something here..

Jennifer said...

I did a can of white beans instead of tofu because I had a can at the house I needed to use. Delicious!

fresh365 said...

Thats a great idea Jennifer! I heard that works well to thicken soups. I must give it a try!

The Ordinary Vegetarian said...

Tried it and loved it! I can't wait to try tofu in other creamy soups.