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Broccoli Cheese Soup

1 bn Broccoli; trimmed
2 Medium-size onions; sliced
5 tb Butter or margarine
7 c Chicken broth
1 tb Oregano leaves
1/4 c All-purpose flour
2 tb French's Vive LaDijon mustard
1/8 ts Pepper
1 c Milk
2 c Shredded Cheddar cheese

Peel stalks, if desired, and cut into small pieces; cook with onions in 3 tablespoons butter in large saucepan about 5 minutes. Add 3 cups broth and oregano; simmer 20 to 30 minutes or until vegetables are tender. Process in blender or food processor until smooth. Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 4 cups broth; heat to simmering, stirring. Add milk and cheese, stirring constantly. Add broccoli florets. Heat. Makes 8 servings.

Note: For a smooth cream soup, cook broccoli stalks with florets; process until smooth.

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