Cheesy Cream of Broccoli Soup, Jeanne's Way

Jeanne Gliddon

By
@jgliddon45

The recipe that I started with was compliments of Emeril Lagasse but because of an accident on my part, it changed to my own wonderful creation! Emeril's called for 2 cups chicken stock or canned low-sodium chicken broth. I thought that I had two cans of the chicken broth but realized to late that I had a can of chicken broth and a can of beef broth. So I said "Oh well, it'll just be a hartier soup!", and proceeded to make it. I also changed fresh thyme to dried and added more cheese. What I came up with was a delicious warm and comforting soup that was a huge hit with my family. Enjoy!


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Comments:

Serves:

3-4

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

5 Tbsp
unsalted butter, separated
1 c
yellow onions, chopped
1/2 tsp
salt
1/4 tsp
white pepper
1/8 tsp
nutmeg
1/2 tsp
minced garlic
1/8 tsp
dried thyme leaves
4 Tbsp
all-purpose flour, i used gluten free flour.
1 can(s)
14.5 chicken broth, low sodium
1 can(s)
14.5 beef broth, low-sodium
1 pkg
16-ounce frozen broccoli thawed and separated
1/2 c
heavy cream
2 c
shredded medium cheddar cheese
croutons or crackers, optional

Directions Step-By-Step

1
Gather all your ingredients.
2
In a medium pot, melt 3 tablespoons butter over medium high heat.
3
Add the onions, salt, pepper and nutmeg and cook, stirring, until soft, 3 minutes.
4
Add the garlic and thyme and cook, stirring, until fragrant, for 20 seconds.
5
Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes.
6
Slowly add the chicken and beef broth, whisking constantly.
7
Bring to a boil. Reduce the heat and simmer at a slow boil until thickened, about 5 minutes.
8
Add the broccoli, cook until tender for 10 minutes stirring occasionally.
9
Remove the pot from the heat and purée with a hand-held immersion blender. (Purée in batches if using a blender or food processor and return to pot.)
10
Add the cream and bring to bare simmer to heat thoroughly.
11
Add the cheese and cook over low heat, stirring, until melted.
12
Add the 2 tablespoons cold butter, stirring to blend.
13
Remove from heat and ladle the soup into pre-heated bowls. Sprinkle with croutons or serve with french bread or crackers and serve immediately. Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Sodium, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy