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Broccoli Soup With Cheddar Cheese

Broccoli Soup With Cheddar Cheese created by Parsley

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.

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@lazyme
Contributor
@lazyme
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"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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  1. Carey S.
    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!).
    Reply
  2. mommymakeit4u
    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.
    Reply
  3. Bev I Am
    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 : )
    Reply
  4. Parsley
    Broccoli Soup With Cheddar Cheese Created by Parsley
    Reply
  5. Parsley
    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!
    Reply
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