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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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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on September 13, 2009


      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.

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    • on December 09, 2008


      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 : )

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    • on October 08, 2007


      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!

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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
    Total Fat 42.4 g
    Saturated Fat 25.2 g
    Cholesterol 132.2 mg
    Sodium 753.7 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 4.4 g
    Sugars 8.0 g
    Protein 21.8 g

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