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Broccoli Cheese Soup Recipe

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This recipe for Broccoli Cheese Soup, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Tuesday, July 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5 c. broccoli florets and stalks
1 onion, coarsely chopped
7 c. chicken or vegetable broth
3/4 tsp. oregano
3 T. melted butter
6 T. flour
1 c. lowfat milk
2 c. grated cheddar cheese
salt, to taste

Directions:
Directions:
Peel outer edges of broccoli stalks and chop, reserving 1 cup small broccoli florets. Heat chicken broth, broccoli stalks/florets, onion and oregano to boiling. Reduce heat and simmer until broccoli is tender.

While soup simmers, prepare cheese sauce in small saucepan. Blend flour into butter until smooth, cooking 1 minute. Gradually blend in milk, stirring with a whisk over medium heat until thickened; blend in cheese until melted.

After broccoli is tender, puree soup in blender and return to soup pot. Add cheese sauce and combine. Steam reserved 1 cup broccoli florets about 5 minutes and add to soup just before serving. Add salt, to taste.

Personal Notes:
Personal Notes:
Another Sue Gregg recipe from Soups & Muffins. Brendan loves this soup (he thinks it's Split Pea Soup and since he doesn't like broccoli I don't really correct him as long as he's eating it). I usually don't use the full amount of cheese and it's still great.

 

 

 

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