Broccoli Soup With Cheddar Cheese Recipe

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Servings: 6

Ingredients

Cost per serving $1.46 view details
  • 6 Tbsp. butter - (3/4 stick) room temperature
  • 2 lb fresh broccoli stems and florets separated and minced bite-size pcs
  • 1 lrg onion minced
  • 2 x garlic cloves chopped
  • 1 tsp minced fresh tarragon (or possibly 1/2 tspn dry tarragon)
  • 6 1/2 c. chicken stock (or possibly canned low-salt chicken broth)
  • 1 c. whipping cream
  • 3 Tbsp. all-purpose flour
  • 2 c. grated extra-sharp cheddar cheese (packed, abt 8 ounce)

Directions

  1. Heat 3 Tbsp. butter in heavy medium pot over medium-high heat. Add in broccoli stems and onion; saute/fry till onion is translucent/soft, about 6 min. Add in garlic and tarragon; saute/fry 1 minute. Add in stock; bring to boil. Simmer uncovered till broccoli is tender, about 15 min. Stir in cream.
  2. Mix remaining 3 Tbsp. butter with flour in small bowl to make paste. Whisk paste into soup. Add in broccoli florets. Simmer till soup thickens and florets are tender, stirring frequently, about 5 min. (Can be made 1 day ahead. Cold slightly, then chill uncovered till cool. Cover and keep refrigerated. Bring to simmer before continuing.)
  3. Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 c. cheese over each. Broil till cheese melts and bubbles around edges, about 4 min.
  4. This recipe yields 6 servings.
  5. Comments: "As a student at Bloomsburg University, I spent many Sunday afternoons at Russell"s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe-and so would my family."
  6. The stems and florets are added to the soup separately so which the stems will cook till tender and the florets won"t overcook.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 410g
Recipe makes 6 servings
Calories 245  
Calories from Fat 172 70%
Total Fat 19.59g 24%
Saturated Fat 12.03g 48%
Trans Fat 0.0g  
Cholesterol 58mg 19%
Sodium 526mg 22%
Potassium 558mg 16%
Total Carbs 13.14g 4%
Dietary Fiber 3.9g 13%
Sugars 2.57g 2%
Protein 6.42g 10%
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