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“A quick creamy satisfying soup stuffed with lots of veggies. I was not sure whether or not my kids would eat it, but I was pleasantly surprised when one of them ate a full bowl on his own. This uses orange puree (pureed cooked carrots and sweet potatoes) and pre-pureed white beans (I puree them in bulk for speed), but those could also be added un-pureed if needed. I use half a bag of frozen broccoli and pick out the stalks (using the flourets in a different recipe), but fresh broccoli or cauliflower would work equally well. Since I have all the purees pre-made in my fridge, this was a very quick soup to put together with minimal kitchen mess. This has a distinct orange color when I make it, in part because the vegetable stock I use is very orange.”
5 cups

Ingredients Nutrition


  1. In a large soup pot, saute the onions in olive oil. Add flour and stir. Cook, stirring, for about a minute to cook the flour.
  2. Add the orange puree (sweet potatoes and carrots), white beans, broccoli, herbs, and vegetable broth. Stir to scrape the stuff off the bottom of the pot. Bring to a boil.
  3. Cook for 20 minutes or until broccoli is soft and tender.
  4. Remove from heat. Add the milk and cheddar cheese. Stir.
  5. Use an immersion blender, food processor, or blender and blend until smooth and creamy. You may need to do this in batches.
  6. Season with salt and pepper as needed to suit your taste.

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