Recipe for Cream of Broccoli Soup | Almanac.com

Cream of Broccoli Soup

Photo Credit
Sam Jones/Quinn Brein
8 to 10 servings
Natalie Marko New England Historic Genealogical Society, Bos
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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.

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

In a large pan, bring 6 cups of water to a boil. Add broccoli and onions; boil for 10 to 12 minutes. Add cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until cheese melts. Add milk, cream, and butter. Heat to boiling, stirring constantly.

In a bowl, combine cold water and 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.

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