Cream of Broccoli Soup

Share: 

Rate this Recipe: 

Average: 4.8 (9 votes)

For once, a vegetable soup that’s not pureed! This one has plenty of flavor and plenty of texture, and it makes a wonderful lunch when served with an herb bread and a fruit dessert. If you prefer an even stronger flavor, try substituting a sharper variety for all or part of the cheese.

Ingredients

6 cups water
10 ounces fresh or frozen chopped broccoli
3/4 cup finely chopped onion
2 cups shredded American cheese
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon garlic powder
1 cup milk
1 cup light cream
1/4 cup butter
1/2 cup cold water
1/3 cup all-purpose white flour

Instructions

In a large saucepan, bring the water to a boil. Add the broccoli and onion; boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.

Add the water to the flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.

Cooking & Recipes

Yield: 

8 to 10 servings

Credit: 

Natalie Marko New England Historic Genealogical Society, Bos

Reader Comments

Leave a Comment

yum! my son and I enjoyed

yum! my son and I enjoyed this soup so much! Thanks.

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!