Broccoli and Cheese Soup

READY IN: 35mins
Recipe by Sydney Mike

This recipe was found in the 2009 Debbie Macomber's Cedar Cove Cookbook. I've tweaked it slightly to make sure it suits the eating habits of my vegetarian son & DIL!

Top Review by Sarah

This was great. I used lots of lemon pepper, frozen broccoli, and chicken broth instead of vegetable, because that was what I had on hand.

Ingredients Nutrition

Directions

  1. In a medium saucepan over medium heat, melt butter, then add onion & cook 5 minutes or until softened, stirring often.
  2. Add garlic, thyme & lemon pepper, cooking another minute while stirring.
  3. Sprinkle in the flour, stirring constantly until flour is incorporated.
  4. Slowly add the broth, 1/2 cup at a time, stirring to blend.
  5. Add broccoli & cook 10 minutes or until tender.
  6. Carefully transfer 1/2 to 3/4 of the hot mixture to a blender (depending on how chunky or smooth you want the finished soup) & blend until smooth, then, in the saucepan, reincorporate the blended mixture with that which wasn't blended.
  7. Add cream & cheese & warm over low heat, stirring constantly.
  8. Remove from heat, ladle into serving bowls & enjoy!

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