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Old 03-28-2004, 08:57 PM   #1
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Do you have a good recipe for Broccoli Cheese Soup?

My boss at work always makes broccoli cheese soup and I have decided to try it at home. My boss flat out refuses to give me the recipe that she uses though. I really don't just want to pull a recipe off the internet and try it blindly, I was hoping that one of you would have a recipe that you use. Any help would be appreciated.



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Old 06-15-2004, 11:13 PM   #2
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4 c. chicken broth
1 c. water
1 c. half-and-half
4 slices Kraft Cheddar Singles
1/2 c. all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. ground black pepper
4 c. broccoli florets (bite-size)

1/2 c. shredded Cheddar cheese
2 tsp. minced fresh parsley

Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft. For each serving, spoon 1 cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.

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Old 08-30-2004, 09:06 PM   #3
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Broccoli Beer and Cheese Soup

This is a FABULOUS recipe.

Broccoli Beer and Cheese Soup
3 tb Butter
1 Onion, chopped
1 Celery stalk, chopped
2 Carrots, chopped
3 tb Flour
2 c Beef broth
2 Potatoes, peeled and cubed
5 c Broccoli, fresh, cut into florets and pieces
12 oz Bottle of dark beer (Guinness, Honey Lager, Bass, etc)
1 c Whipping cream
Grated nutmeg to taste
Salt and pepper to taste
3 c Shredded sharp cheddar cheese
Additional shredded cheese for garnish

1.Melt butter in a large pot. Add onion, celery and carrots; cook until soft, about five minutes.
2.Stir in flour and cook one minute, stirring often. Stir in broth. Add potatoes and beer. Bring to a boil, reduce heat, cover and simmer 10 minutes and then add broccoli. Simmer another 10 minutes until potatoes are soft.
3.Transfer 1/2 of vegetables to a food processor or blender. Process until smooth. Return to pan and add cream, nutmeg, salt and pepper. Reheat to a simmer. Add cheese, 1/2 cup at a time and stir until melted. DO NOT BOIL. Serve hot with additional cheese.
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