Cheesy Cream of Broccoli Soup

A friend, Laurie, gave me this recipe long ago and it became a family favorite.  Even when my kids were small they liked this cheesy cream of broccoli soup.  I don’t think that it was the broccoli that sold them on the soup; it was most likely the generous amounts of cheese that I used in it.

print-2Cheesy Cream of Broccoli Soup


Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


Broccoli and cheese make perfect partners in a rich, creamy soup. Dinner can be on the table in about 40 minutes. Lucky, lucky you.


Ingredients
  • 1 1/2 pounds broccoli–I use about 2 medium size heads broccoli, cut into bite sized pieces
  • 1 large onion, medium dice
  • 1/2 cup flour
  • 1/2 teaspoon dry mustard
  • dash of white pepper
  • salt to taste
  • 1/4 cup butter
  • 2 cups milk
  • 1 1/2 cups chicken broth
  • 2+ cups grated cheese (I generally use sharp cheddar. Monterrey Jack or Pepper Jack also work well).

Instructions

  1. Sprinkle broccoli with salt and steam for about 7 minutes; the broccoli should be bright green and there should be a little resistance when pierced with fork. You don’t want mushy, olive green broccoli, so don’t overcook it. Remove the broccoli and pour the water out of the pot. Set the broccoli aside.
  2. In the same pot in which the broccoli was cooked, over medium heat, saute the onion in 1/4 cup butter until translucent.
  3. Add the flour, dry mustard, dash of white pepper, and a sprinkle of salt to the onions. Cook and stir over medium heat for 1 minute.
  4. Add the milk. Cook and stir over medium heat until thickened.
  5. Add the cheese. Cook and stir until the cheese is melted. The sauce will be quite thick at this point.
  6. Pour the chicken broth over the cheese sauce. Stir gently until the broth is well incorporated and the soup is creamy.
  7. Add the broccoli to the soup and stir gently. Warm over a medium-low heat until broccoli is heated through. Taste and correct seasonings. Serve with your favorite salad and rolls.

Recipe by Terri @ that’s some good cookin’. Copyright 2010 by that’s some good cookin’

 

Cut the broccoli into bite-sized pieces.  These are actually a little bit too big.  Oh well, I was in a hurry; had to go to work as usual.
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I steam my broccoli in an el cheapo steamer which sits inside of a large pot.  Works great.  I have no complaints.
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The broccoli only needs to steam for about 7 or 8 minutes, just until it is tender but still bright green.  Don’t over-cook it because it will go mushy and turn olive green.  Take the broccoli out of the pot and set aside.  Dump the cooking water out of the pot and then put the broccoli back in the pot (just the broccoli not the steamer).
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Cook the onions in the butter over medium heat.  They should be translucent.  Be careful not too cook them over high heat because they will burn instead of cook.  Charred onion has its place, but not in this soup.
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Add the flour, dry mustard, a sprinkle of salt, and the pepper to the onions.  Stir to incorporate everything.
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Add the milk to the onion mixture.  Over medium heat, stir until thickened.  This step goes pretty quickly.
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While continuing to cook over medium heat, add the cheese and stir until it melts.  The recipe calls for 2 cups of cheese, but I’m pretty sure that I maybe might use more than that.  Maybe.  Probably.  And sometimes I get crazy and use other cheeses besides cheddar.  Like when I made this soup I used some pepper jack and cheddar.  I was at work when Honey Buns came home and had dinner, so I don’t know what he thought of it.  Probably made his mouth a little warmer than he was expecting. Nyuk, nyuk, nyuk…But wait!  I had made some really stellar rolls to go with the soup so that should have more than made up for the pepper jack.
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Pour in the chicken broth and stir until smooth and creamy.  Instead of chicken broth I used a chicken soup base mixed into 1 1/2 cups water.  It’s what I usually do when a recipe calls for chicken broth.
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Pour the sauce into the pot with the broccoli.  Stir.  Taste, then season as needed with salt.  If you would like your soup a little thinner, add a little more chicken stock and a little milk.  Heat through, then serve.
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You may also like:

Steamed Broccoli with Cheese Sauce and Pancetta
Steamed Broccoli with Cheese Sauce and Pancetta
Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup
Lasagna Soup
Lasagna Soup

 

Comments

  1. says

    yay soup week! i love soup. especially zupas. if you could knock off zupa’s mushroom bisque, i would build you a shrine. tomato soup is also a favorite with cheese or avocados on top.

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