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Cheesy Broccoli and Greens Soup

Cheesy Broccoli and Greens Soup

Cheesy Broccoli & Greens Soup | Teaspoonofspice.com

When I was a kid, my mom would make escarole pastina soup or ska-role” soup as my Italian-American family from South Philly would call it. She would serve me and my sister bowlfuls with one limp escarole leaf and one cooked carrot that we had to try as a “learning taste.” I remember holding my nose to eat those veggies (or a few times, folding them discretely into my paper napkin.)

But mom, look at me now! Now I can’t get enough of soup made out of greens. (Side note: This gives me hope for my 6 year old. My husband, not so much.)

This soup was inspired by one of my favorite dietitian/foodie blogger pals, EA @ The Spicy RD from an Instagram post a few weeks back:

Cheesy Broccoli & Greens Soup | Teaspoonofspice.com

I’ve been getting bunches of kale, mustard greens, spinach, Swiss chard, collards, turnip greens and Asian greens in my CSA share since May but even a dietitian gets a bit weary from eating her greens every week – case in point: my go-to recipe come winter time.

But since seeing EA’s quick soup idea, I’ve been enjoying those greens every week with a big batch of this soup – I can’t get enough of it. For me, adding roasted broccoli into the mix is key, along with some milk and shredded cheese. I’ve used just about every type of hearty green with this formula and it’s been delicious every time.

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Cheesy Broccoli & Greens Soup | Teaspoonofspice.com

Cheesy Broccoli and Greens Soup


  • Author: by Deanna Segrave-Daly, RD
  • Yield: about 6 cups. 1x

Description

How to get more greens into your diet: with a creamy, cheesy soup! This Cheesy Broccoli and Greens Soup is versatile, easy to make and oh-so-good.


Ingredients

Scale
  • 3 cups chopped broccoli
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon salt, divided
  • 23 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 8 cups of torn dark leafy, hearty greens (about 2 bunches) like kale, Swiss chard, mustard greens, collards or turnip greens
  • 3 cups low sodium vegetable broth
  • 1 cup lowfat milk
  • 1/2 cup shredded cheese (like cheddar, Monterey Jack or Colby)

Instructions

  1. Preheat oven to 450 degrees F.
  2. In a large bowl, toss broccoli with 2 teaspoons olive oil, 1/4 teaspoon black pepper and 1/8 teaspoon salt. Spread on a roasting tray coated with cooking spray. Roast for about 10 minutes, stirring a few times during cooking process.
  3. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add garlic and smoked paprika, saute 1 minute. Add greens by the handfuls (cook for a minute or two and then add more until all greens are in the skillet) and saute until completely wilted – this will range from 2 – 6 minutes depending on how hearty the greens are. Season with 1/4 teaspoon black pepper and 1/8 teaspoon salt and remove from heat.
  4. In a large pot over medium heat, add roasted broccoli, cooked greens, vegetable broth and milk. Cook for about 15 -20 minutes and then using immersion blender, stand blender or food processor, puree until smooth. Add back to pot (unless you used immersion blender) and stir in cheese until it melts (1 -2 minutes.) Serve warm.

Now, I’ll just need to give that escarole soup another try.

Cheesy Broccoli & Greens Soup | Teaspoonofspice.com

What about you, do you enjoy your greens? What are your favorites and how to you prepare them? Let us know, we love to hear from you!

Tara | Treble in the Kitchen

Friday 12th of January 2018

LOVE blending greens into all things...especially soup!! :) Just went to a nutrition discussion this week and the RD presenting said over and over that "blended vegetable soups are going to outshine smoothies this year!" :) Looks like you are on the right track!

Deanna Segrave-Daly

Friday 12th of January 2018

whoo hoo - for once I may be ahead of the curve!

Sunday Food Prep Inspiration 93

Monday 19th of January 2015

[…] & pureed butternut squash for Butternut Squash Fettuccine Alfredo Roasted broccoli for Cheesy Broccoli & Greens Soup (how I get my greens in all winter long) Roasted carrots for Roasted Carrots (& Parsnips) […]

Food to Fitness

Thursday 24th of October 2013

This looks like a great soup recipe. Will definitely try it out.

Deanna Segrave-Daly

Thursday 24th of October 2013

Let me know what you think if you do :)

Jennifer

Sunday 20th of October 2013

Soooo good! Made this today and use Swiss chard, kale and bok choy. Yum! Thank you.

Deanna Segrave-Daly

Sunday 20th of October 2013

Ooh - I've never tried with bok choy- thanks for the comment & the tip!

Pamela S

Sunday 20th of October 2013

The smoked paprika didn't do it for me so I put in a shot of spicy brown mustard and liked that better. I used mustard greens and a little bit of chard. I also made some Belizean Habanero Sauce this weekend and mixed some of that in a bit of sour cream and swirled some of that in. Happy Food Dance! I love recipes that I can modify to suit my own tastes. Thanks for posting your recipe. :-)

Deanna Segrave-Daly

Sunday 20th of October 2013

And THANK you for sharing your thoughts & adaptations - that's why Serena & I do this blog - so everyone can share their tips & tricks. Love the idea of a Belizean Habanero sauce - wow.

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