Cream of Broccoli Soup with Cheese
photo by FrenchBunny
- Ready In:
- Cook broccoli in stock with onions until soft.
- Place in blender and blend quickly.
- Leave small pieces of broccoli.
- Make a roux using butter and flour.
- Cook 3 minutes, stirring constantly.
- Add broccoli and stock to roux.
- To avoid lumps, stir constantly until thickened.
- Thin to preferred consistency with cream.
- Add seasonings (and cheese) and serve.
Questions & Replies
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very good! although, i used FOUR cups of chicken stock and cut the half and half to TWO cups..also, i was out of flour (surprise!) and so i used bisquick..my little experiment! plus, i threw in approximately a half head of LARGE garlic cloves into the blender with some of the soup..pretty garlicky! will let it chill in the refrigerator for a few hours before lunchtime...i also used TWO 12 oz. frozen chopped broccoli bags for this..so easy!
Pretty good basic flavor, but I found that I wanted to add a whole lot more broccoli. I started out with the recipe amount, which I pureed in the blender. Then I steamed about another 4 cups of fresh broccoli flowerettes until pretty soft; then chopped them with a knife until they were in pretty small pieces. This gave the soup more texture as well as a much stronger broccoli flavor. I also added about 1/2 teaspoon ground nutmeg. All said and done, it was quite tastey and still made about 8 servings.
This was a very yummy soup !! I had just done a few additions, I added in 2 cloves of garlic and I had shredded 2 carrots and I used 2 bunches of fresh broccoli because the broccoli weren't exactly big bunches. I actually had kept a few handfuls of broccoli and steamed them in the micro and added them into the soup after I had used my immersion blender with what was in my pot. I also used 5 cups of broth and only 2 cups of half and half. It worked out perfect to the way I like my soup. Great flavor... Thanks for sharing your recipe Barenaked Chef...
Fantastic soup!! I no longer need to buy store brand no more. Only changes I made was, I used whipping creme in place of the half and half and chicken boullion cubes for the broth. When we sat down to have this soup we added white rice in our bowls with the soup. YUM! Great for them cold rainy days! This is certainly a keeper in my soup book! Thanks so much for sharing your recipe.