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Recipes

Broccoli Soup with Cheddar Cheese

By Russell s Bloomsburg PA

3.8

(12)

Recipe information

  • Yield

    6 Servings

Ingredients

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)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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. DO AHEAD Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.

    Step 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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