Friday, October 16, 2009

Broccoli Cheese Soup

Can you tell fall is here by three soup posts in a row?? :)

This was sooooo yummy. I altered the recipe's cheeses a little bit and it ended up tasting a lot like Panera's, which I absolutely LOVE. And, bonus points that it was super easy to make! Recipe from

Full recipe is listed below but please do not make the full recipe unless you are feeding 10+ people. I cut it into a third and it still made enough for three meals for myself!


* 3 (10 oz) packages frozen chopped broccoli
* 3 (14.5 oz) cans chicken broth
* 6 tbsp margarine
* 1 onion, chopped
* 1/2 cup all-purpose flour
* 2 cups milk (I used skim and it turned out fine)
* 1.5 lbs processed cheese food (i.e. Velveeta), cubed (I used about half shredded sharp cheddar, half shredded 5-cheese italian mix, and a few slices of swiss)
* 1 pinch ground white pepper (who has white pepper? I used regular!)


1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)


Mary Beth said...

Sounds yummy!

sutros said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.