Wisconsin Broccoli-Cheddar Cheese Soup

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photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by  Pamela photo by  Pamela
photo by Shortcake955 photo by Shortcake955
photo by Shortcake955 photo by Shortcake955
Ready In:
1hr
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Melt butter in a large saucepan over medium heat.
  • Add flour; cook and stir 30 seconds or until bubbly.
  • Add milk, salt, mustard, and cayenne pepper; bring to a simmer over high heat, stirring frequently.
  • Add broccoli and red pepper; return to a boil.
  • Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
  • Add cheese; stir over low heat just until cheese melts (do not boil).
  • Ladle into four soup bowls; top with chives.

Questions & Replies

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Reviews

  1. Steven L.
    Outstanding! I was searching for a "cozy" soup and this was it. Thanx for sharing such a great soup.
     
  2. Chris Reynolds
    I made this according to the directions, but after a bowlful, I agree with Savvy Selwal. This soup needs about 1/4 to 1/2 C of finely chopped onion. Otherwise, this is a very satisfying soup. Thanks for sharing!
     
  3. gingerly88
    My bf LOVED this soup and he hates broccoli. I can't tell you how many times he told me how good it was while he was eating it. I did add a little to it. Sauteed about 1/2 cup of diced onion before adding the flour. Used cayenne, garlic powder, and hot paprika. Added a small can of hot green chilis and used Cabot's seriously sharp white cheddar (about 4 oz), 4 oz of reg sharp cheddar and about 6 oz of Velveeta. As well as added a chicken bullion cube. Will definitely make again.
     
  4. mommyluvs2cook
    My main complaint is the soup is too thin. Needs more flour to get a good, rich and thick soup.
     
  5. Amethyst42
    Generally delicious. I have made this recipe several times now, and like a lot of chefs, I think it needs onion. About 1/2 - 3/4 cups, minced. I sauté them with the butter right at the beginning. I also do 1/2 milk, 1/2 chicken broth. I use an immersion blender (not utterly pureed, just chunky) just before I add the cheese. And yes, up to 8oz of cheese is just fine!
     
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Tweaks

  1. ktanne13
    I also used the advice of other reviewers and used chicken buillon granules instead of salt and added chopped garlic. I didn't have any green onion so I used chopped yellow onion. I also added cracked black pepper, which made it pretty spicy with the cayenne but very tasty. I also used a blend of cheddar cheese and velveeta, which made it rich and creamy. Very delicious soup! I will make it again for sure :)
     
  2. polzin.laura
    Mmm! Perfect. Usually my broc cheese soups turn out really liquidy and not as flavorful, but this one is wonderfully thick and creamy! I substituted fresh for frozen broccoli and added more than the recipe called for, and instead of using the onions for a garnish I just cut up extra and added it right to the soup. I also added fresh ground black pepper, and the soup has just the right amount of spiciness!!
     
  3. Manda
    This is an excellent recipe!! Makes a very creamy and cheesy soup...superb comfort food!! I made a few little changes...used fresh broccoli instead of frozen, added a little chopped celery and onion and a clove of minced garlic. I also added one chicken boullion and cut back on the salt a little bit. Served with fresh ground black pepper and scallions to top...WONDERFUL!!! The red pepper makes a very nice, colorful presentation. Thank you for a great recipe!! Definite keeper! ~Manda
     

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