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    You are in: Home / Recipes / Broccoli Soup With Cheddar Cheese Recipe
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    Broccoli Soup With Cheddar Cheese

    Broccoli Soup With Cheddar Cheese. Photo by *Parsley*

    1/1 Photo of Broccoli Soup With Cheddar Cheese

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    lazyme's Note:

    This is a nice soup from Bon Appetit. Be sure to use fresh tarragon for the best flavor. This soup is not thick and creamy, so sometimes I puree half of it for a creamier texture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
    2. 2
      Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.
    3. 3
      Add garlic and tarragon; sauté 1 minute.
    4. 4
      Add stock; bring to boil.
    5. 5
      Simmer uncovered until broccoli is tender, about 15 minutes.
    6. 6
      Stir in cream.
    7. 7
      Mix remaining 3 tablespoons butter with flour in small bowl to make paste.
    8. 8
      Whisk paste into soup.
    9. 9
      Add broccoli florets.
    10. 10
      Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
    11. 11
      (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
    12. 12
      Preheat broiler.
    13. 13
      Place 6 ovenproof soup bowls on baking sheet.
    14. 14
      Divide soup among bowls.
    15. 15
      Sprinkle 1/3 cup cheese over each.
    16. 16
      Broil until cheese melts and bubbles around edges, about 4 minutes.

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    Ratings & Reviews:

    • on September 13, 2009

      55

      Such a yummy soup.. I used 5 cups of broth, and a bit less butter overall. Used a nice extra sharp white cheddar with a little bit of swiss cheese. Not sure why but I couldn't get a nice crust on the top while it was under the broiler, the cheese seemed to sink to the bottom. Either way, it was delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2008

      55

      We enjoyed this soup very much! I followed lazyme's lead and used my immersion blender to puree part of the soup. Still not being as creamy as we like our broccoli soup, I added the 2 cups of cheddar cheese given in the ingredients list + 1 extra cup of cheddar directly into the soup, melting and blending to give this soup a delightfully creamy and cheese texture! Not having any fresh tarragon on hand, I used 1/2 tsp of dried tarragon and also used half and half instead of the whipping cream. I served with crispy crust French rolls. The soup was wonderful, lazyme!! Thank you so much for another wonderful recipe : )

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2007

      55

      I loved that gooey cheese broiled on top. I did stir it all together when I ate it so there was cheese in every spoonful. Definitely use fresh tarragon, no doubt about it. I cut the butter for sauteeing down to 4 tbsp and also took your suggestion to partially blend the soup. Thanx for posting this. It was wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Broccoli Soup With Cheddar Cheese

    Serving Size: 1 (532 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 562.0
     
    Calories from Fat 381
    67%
    Total Fat 42.4 g
    65%
    Saturated Fat 25.2 g
    126%
    Cholesterol 132.2 mg
    44%
    Sodium 753.7 mg
    31%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 4.4 g
    17%
    Sugars 8.0 g
    32%
    Protein 21.8 g
    43%

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