Tuesday: Broccoli Soup with Cheddar Cheese

Here’s my inspiration (as usual, found at Epicurious), as well as my personal editing (I’m taking out these parts of the published recipe, and adding in these parts), based on what I actually have on hand:

Broccoli Soup with Cheddar Cheese

Bon Appétit  | February 2001

Russell’s, Bloomsburg, PA

yield: Makes 6 servings


  • 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)


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

The Verdict:

This was surprisingly less creamy than we had supposed.  I’m not sure where we got the notion (maybe from the flour/butter mixture?) that we would be eating cream of broccoli with cheese melted on top, but that’s not how it ended up.  We enjoyed the flavor though.  It’s like those clam chowders that are thinned with clam juice instead of those that you can eat with a fork.  I actually prefer the thinner soups in general, so although I was surprised, I wasn’t disappointed.  The cheese sort of melted & then sunk to the bottom in a glob, so it was a little challenging to try to get a bite that was cheese & soup & broccoli.  I think if we make it again, we’ll add some cheesy toasts to the plan, like I do for French Onion Soup – that should help with the cheese glob we ended up with at the bottom.

Although this says it serves 6, Travis managed to fit it all into two bowls.  However, it was rich enough that I could only manage about half of my bowl & saved the rest for later.  When I went to reheat it, the cheese had solidified at the bottom of the bowl, so I poured off the top (liquid) portion of the soup & heated that in a pot on the stove.  I whisked in just a bit of the congealed cheese mass, and that ended up being a good lunch.


1 Comment

  1. October 15, 2010 at 2:19 pm

    […] that it was good soup, we didn’t have a lump of cheese in the bottom of the pot (like we found in some recipes I could mention), and it was everything I like in a winter soup: filling, thick, and full of fattening things like […]

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