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Broccoli Cheese Soup

User Rating 3.5 Star Rating (8 Reviews)


Broccoli Cheese Soup
Broccoli cheese soup is made with fresh broccoli.


  • 1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
  • 2 cups sliced onions
  • 5 tablespoons butter or margarine
  • 7 cups chicken broth, divided
  • 1 teaspoon dried leaf oregano, crumbled
  • 1/4 cup flour
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 2 cups shredded sharp Cheddar cheese


Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
Horrible, Member Tracytheanalyst

This recipe was easy to make, but it was not palatable in my oppinion. The only flavor that the soup had was an overly pronounced dijon mustard flavor. You could not taste the chees or the broclli, just the dijon mustard. I followed the recipe exactly. Also, this soup was not creamy in the least, it was very thin. If you are looking for a soup that tatstes like brocolli and cheese, this isn't it.

9 out of 10 people found this helpful.

See all 8 reviews

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