Simply one of the best low carb broccoli cheese soup recipes around. And it’s easy to make too!
I will be the first to admit that there is nothing sexy or elegant about this recipe. Broccoli Cheese is the workhorse among soups. It’s warming, nutritious, you get your greens into you, and if you are lucky, it also tastes good. Not all of them do, I’ve had some pretty blah broccoli soups in my day. Most notably at my first-year dorm in university, where the kitchen staff had no business messing with heavy, creamy soups. I myself have never tried my hand at it, so when I saw that the most recent issue of Cook’s Illustrated had a recipe, I wanted to give it a try.
Cook’s Illustrated is the only cooking periodical that we get right now. We’ve had other subscriptions in the past but we’ve let most of them lapse as we have a pretty large collection of back issues. Cook’s comes every year courtesy of my parents-in-law and we always enjoy it. I like the way they test different methods of making a dish to arrive at what they consider “the best” way. But I have to confess, I don’t always follow the extra steps involved to get “the best” out of the recipes. As a busy mother of three, who is impatient at the best of times, the extra steps often just feel like extra work.
But for broccoli soup, I thought it worth my while to follow their recipe almost to the letter, with a few small changes to make it lower in carbs and higher in fat. In their investigations, they found something completely counterintuitive that really worked – cook the broccoli beyond all recognition. It sounds awful because there is nothing worse than overcooked broccoli, but in this case, it works. The point is to break down the sulfurous compounds to the point that the broccoli actually tastes like broccoli again. And to speed up this process, they added a touch of baking soda. Weird, definitely, but does it work
The Results: I haven’t had broccoli soup in quite some time, so I don’t really have anything to measure it against, but I will give this a thumbs up. The flavour was definitely of broccoli, but without a trace of that overcooked, college-dorm-style broccoli. It was creamy without being heavy. And my picky eater, who actually loves broccoli and soup separately, loved it together too. It was a great starter to our dinner and a great way to get a serving of veggies into everyone. This recipe is a keeper, for certain.