Broccoli Soup With Cheddar Cheese

"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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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
30mins
Ingredients:
9
Serves:
6
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ingredients

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directions

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

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Reviews

  1. This soup is very good! As usual, I used more cheese. I put some in the soup before I put it in the oven with the cheese topping. One of my favorite soups!
     
  2. I had to use dried tarragon instead of fresh and used up all the odds and ends of leftover cheeses that I had in the fridge, and it still came out wonderfully smooth and delicious. After cooking the onions, broccoli stems, and garlic in the stock, I pureed that and then added rest of the ingredients according to the recipe. I melted the cheese into the soup instead of broiling on top, but I'm sure either way is just as good. Best home-made broccoli cheese recipe I've tried so far (and I've tried a lot!).
     
  3. 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.
     
  4. 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 : )
     
  5. 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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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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