cheesy cream of broccoli soup, jeanne's way

★★★★★ 1 Review
jgliddon45 avatar
By Jeanne Gliddon
from Los Banos, CA

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!

serves 3-4
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For cheesy cream of broccoli soup, jeanne's way

  • 5 Tbsp
    unsalted butter, separated
  • 1 c
    yellow onions, chopped
  • 1/2 tsp
  • 1/4 tsp
    white pepper
  • 1/8 tsp
  • 1/2 tsp
    minced garlic
  • 1/8 tsp
    dried thyme leaves
  • 4 Tbsp
    all-purpose flour, i used gluten free flour.
  • 1 can
    14.5 chicken broth, low sodium
  • 1 can
    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

How To Make cheesy cream of broccoli soup, jeanne's way

  • 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!