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Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Sheila Kampman

Sheila Kampman

My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.

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Nutrition

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  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 838 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  1. In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
  2. In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SLJ6
63

SLJ6

8/19/2007

Loved this....although I made some changes....I sauteed the onion, 2 cloves of minced garlic, and some baby carrots in some evoo. Then I added 2 bunches of broccoli and a large head of cauliflower washed and cut into small pieces, added pepper, crushed thyme and a sprinkle of cayenne(didn't have any curry). I let that cook for about 5-7 minutes, then added the chicken broth(low sodium) and added an extra cup of water with a chicken boullion packet. Let that cook until the veggies were tender and then I whipped it through my food processor making sure I left some chunks for texture. Added that back to the pot, mixed 1% milk with the flour, let that thicken, adjusted the seasonings, and added 1 pk of shredded cheddar and the kernels of 1 leftover corn on the cob shaved off. (It was like I cleaned out the fridge!) What a fabulous soup!!! Nice and thick and rich with so many veggies.....even my 1 year old loved it....will make again and keep in my rotation for the fall/winter!!

Neppers
35

Neppers

7/22/2008

I thought this recipe was excellent. My entire family enjoyed it. Like everyone else, I made a few changes to it though. I initially sauteed the vegetables in oil to soften them. Once tender, I added my "broth." I added a total of 8 cups of "broth" - well, water, and added two chicken and one vegetable bouillon cubes. That made this soup go a lot further, and still retained the taste. I used two bunches of broccoli, and half a head of cauliflower. I also shredded in two carrots, and added 4 cloves of garlic, minced. I then used a hand blender in the pot to smooth out the soup. Next time I may leave some chunks to add a little more texture. Overall, I was very pleased with this soup, and will definitely make it again.

Karalyn
16

Karalyn

1/17/2008

This was fantastic soup. I made it even easier by using frozen broccoli and cauliflower. The curry was a nice touch. I'll definitely put this on a regular rotation! Thanks!

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