Whew, the title for this post is a mouthful! I’ve been really loving the Bella Sun Luci tomato line lately, and am always dreaming up ways to use it! This time, it was all about their Bruchetta and chicken. Even though chicken is involved, I’ve been trying to limit my consumption of it. I feel better when I eat less meat, and more veggies. This dish is the perfect balance between lean protein and veggies! I’ve always loved the idea of some meat product as a garnish. It makes an already great dish even more spectacular!
So, you start with 4 chicken breast tenders. I bought a pack that contained about a pound, and 4 tenders was roughly half of that package. Pound the heck out of them until they are about a quarter of an inch thick. If you don’t have a meat pounder/tenderizer thing, don’t panic. I’m definitely a fan of the multi-use kitchen gadgets, and the tried and true cast iron skillet does the job quite well in this instance. Top your flattened chicken breast tenders with a tablespoon of Bella Sun Luci’s Bruchetta, and spread it all over one side of the flattened tender.
Ugh. Can you tell my camera is in the shop? I was forced to use our point and shoot! Boo!
Roll them up starting with the wider side, and secure the roll with two toothpicks.
Cook them puppies up!
While the roulades are cooking, prep your broccoli. I’m a fan of the microwave here. That’s how I “steam” things. This is another example of multi-use gadgets. I don’t need no stinking steamer! I have a microwave!
Now, we make the base of the soup; the roux if you will. It involves olive oil, onion, flour, salt, pepper, and almond milk.
And that’s pretty much it! Put your “steamed” broccoli in a blender along with your vegan roux, and add in 1/3 cup of nutritional yeast. By now your chicken should be done, so remove that from the pan to cool, then add in the soup mixture and your corn kernels. Heat that until it’s heated through, then portion into four bowls, slice your chicken roulades into 5 equal disks, and place them decoratively on top of your soup! If you’re vegetarian or vegan, just completely omit the chicken procedure altogether. Heat a skillet over medium heat, add a tablespoon of olive oil, and re-heat your soup that way. I promise, whether you go the completely vegan route or not, you’ll love this soup. It’s seasoned well, and has a hint of cheesy flavor from the nutritional yeast. I hope you enjoy!!
What is the coolest garnish you’ve ever put on a dish of your own, or seen at a restaurant?
Vegan Broccoli Cheese Soup with Bruchetta Chicken Roulade Garnish
By
Published: July 19th, 2012
Vegan or not, you’re going to love this Broccoli Cheese Soup!
Ingredients
4 Tablespoons Olive Oil
3 Tablespoons Flour
1 Cup Diced Onion
1½ Cups Low Sodium, Vegetable Stock
1½ Cups Almond Milk
4 Cups Broccoli, cut into florets and diced stems
2 Cups Corn
1/3 Cup Nutritional Yeast
½ Pound Chicken Tenders (4 tenders)
¼ Cup Bella Sun Luci Bruchetta
1 Teaspoon Sea Salt
¼ Teaspoon Fresh Cracked Black Pepper
8 Toothpicks
Instructions
Take four chicken breast tenders (about ½ pound), and flatten with a mallet or heavy cast iron skillet until they’re about ¼ inch thick. Place one tablespoon of Bella Sun Luci Bruchetta on the chicken, spreading evenly to coat one side of the chicken. Roll the chicken up, and secure with two toothpicks. Heat a skillet over medium heat, and add 1 Tablespoon of olive oil. Place the chicken roulades in the pan and cook on each side for two minutes until the chicken is done. Reserve to a plate, and set aside. Microwave the broccoli in a microwave safe bowl covered in plastic wrap for about 6 minutes, until tender. Meanwhile, add the remaining 3 Tablespoons olive oil and onions to the pan used for the chicken, and cook until translucent, about 7 minutes. Add in the flour, and whisk for one minute. While continuing to whisk, add the vegetable stock and almond milk slowly, bringing the mixture to it’s boiling point until it becomes thick. Blend the broccoli, flour mixture, nutritional yeast, salt, and pepper until smooth. Transfer the broccoli soup back to the pan, add in the corn, and heat through. Slice the roulades into 5 equal pieces, portion the soup into 4 bowls, and top with the roulade.
* To make this vegan dish, simply omit the chicken preparation. Heat a skillet over medium heat, add a tablespoon of olive oil, and re-heat your soup that way. To serve, portion the soup into 4 bowls, and top with a tablespoon of Bella Sun Luci Bruchetta.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
Calories per serving: 375
Fat per serving: 19.9g
Saturated Fat per serving: 2.2g
Cholesterol per serving: 14.4mg
Sodium per serving: 801.2mg
Carbohydrates per serving: 37.7g
Fiber per serving: 8.3g
Sugars per serving: 7.8g
Protein per serving: 16.1g
Vegan Broccoli Cheese Soup Printable Recipe
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That’s so weird. I just had a deja vu moment I think. Did you post that top picture before because it looks soooo familiar. You’re dining room table is an excellent backdrop. gives great contrast with the white bowls. Great Job Natalie!!
Thanks soooo much Brian!!! You do NOT have deja vu… I did post this on instagram/facebook last week… I just now got around to posting!
Super good!
that soup sounds amazing! i’ll be trying a chicken-less version for my husband when it cools down again…
Thanks for the kind words, Lynn!!! I hope you enjoy it!
Looks gorgeous and tasty. I was wondering what to do with the nutritional yeast I have. 🙂
I LOVE nutritional yeast!! Check out the Mayo-less Chicken Salad, or Vegan Cheesy Pasta for more ideas! 😀
“meat garnish” Awesome. I’m putting that on a t-shirt
Ha! I wan’t some of those royalties! LOL 😉