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Broccoli Cheese Soup Recipe

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This recipe for Broccoli Cheese Soup, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jamie Flaga


2 bunches broccoli, cleaned, including stalk, cut into various sizes, some chopped fine, some med, some larger
Handful of carrots, chopped
5 to 7 c. strong chicken stock (I make it with tones chicken base
6 c. hot water
4 heaping Tbsp. chicken base
1 stick butter
c. flour
Kraft Parmesan cheese

4 dashes soy sauce
6 dashes tabasco sauce
1 heaping Tbsp. minced garlic from jar
Large dash each:
Cayenne pepper, paprika, dry ground mustard
Salt and pepper to taste (Start with 1 tsp. each)
1 c. heavy whipping cream
2 c. half and half
2 to 3 c. sharp cheddar cheese (good quality, not pre-shredded...you shred)

In large pot, melt butter on med-low heat. Add flour to make a thick rue/paste. Stir. Slowly add chicken broth, cup at a time. Stir. Add all seasonings. Add half and half and heavy cream. Heat to slight boil on medium-high heat, then turn down to med-low. Add carrots; cook for 5 minutes. Add medium and larger broccoli pieces. Cook until tender. Taste and add more seasoning if needed, such as more salt or pepper. Add chopped broccoli. Add cheddar cheese. Melt. Pour into large crockpot. Stir in c., or to your liking, grated Parmesan cheese.
*Do not let soup boil after cheese is added.




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