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  • Writer's pictureThe Farmer's Wife

Broccoli Soup with Cheddar Cheese

  • 6 tablespoons (3/4 stick) butter, room temperature

    • 2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces

    • 1 large onion, chopped

    • 2 garlic cloves, minced

    • 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried

    • 6 1/2 cups chicken stock or canned low-salt chicken broth

    • 1 cup whipping cream

    • 3 tablespoons all purpose flour

    • 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

  1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.

  2. Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. 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 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

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