I will share the following delectable soup recipe with you under one condition: You are not allowed to think about the amount of fat present in the soup when you eat it. It is worth every last calorie. That said…I wouldn’t recommend eating this soup every day. Neither would a cardiologist. But, oh my goodness, you’re going to like it.
Without further ado…the best broccoli cheese soup recipe around! Oh wait, a bit more “ado”…it’s easy to make with a short list of ingredients and quite fast. However, there is a lot of standing at the stove and whisking involved. Make sure you have some tunes or an episode of This American Life playing when you start cooking. I even do leg exercises while I whisk away…just a little preemptive strike on the butter, cream and cheese.
BROCCOLI CHEESE SOUP
From my friend Elizabeth Paul
- 1/2 C butter
- 1/2 C flour
- 1 Quart Half & Half
- 3 C cheddar cheese, grated
- 3 C broth (chicken or vegetable)
- 1 pkg frozen broccoli (or 2 small heads fresh broccoli chopped into bite sized pieces)
- 1 tsp saltCombine broccoli, broth and salt – bring to a boil, simmer until broccoli is cooked.
Melt butter over medium-low heat. Add flour gradually, whisking. Simmer and whisk for a few minutes. Add half & half four times, whisking constantly (make sure it gets thick before each addition of half & half).
Add cheese.
Add broccoli/broth/salt mixture and stir.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
Oh my, you’ve got me here! I LOVE Quizno’s broccoli cheese soup. Always wanted to make some. This looks simple and delish!!! I know what will be on an upcoming menu plan!!!
Thanks SO much for sharing. I’ll be sure to NOT think about the calories.
Comment by Sherri S — October 15, 2009 @ 6:13 am
Your other EP friend.
Comment by Ellen Patton — October 15, 2009 @ 6:36 am
Yummy!!! I love broccoli cheese soup in a bread bowl too.
Comment by Katie @ goodLife {eats} — October 15, 2009 @ 8:59 am
Super! Thanks for posting this recipe!
Comment by Emma — October 15, 2009 @ 10:17 am
This looks SO good. Even the picture makes my heart hurt, though.
Comment by Hillary Omdal — October 15, 2009 @ 1:08 pm
It is a COLD and rainy night here in the midwest. I ran right to the store and bought the things we needed so we could have this for dinner…can’t wait!
Comment by Traci — October 15, 2009 @ 2:16 pm
YUM. Perfect for this freezing rainy night… Would warm me right up!!
Comment by Sues — October 15, 2009 @ 6:35 pm
Oh thank you so much for sharing your recipe. I made it tonight and it was a total success with my family who is extremely picky. I made some home made rolls to go along with it and it super super good!
Comment by Elsie — October 15, 2009 @ 8:08 pm
I never think about the amount of fat in delicious food, it would ruin the moment.
Comment by Allison — October 16, 2009 @ 10:06 am
I am definitely putting this on next week’s menu. Looks so good.
Comment by Katie @ Peanut Sprout — October 16, 2009 @ 10:39 am
Great soup couple of suggestions though.Its a little watery for a xtra thickness follow changes.
First use 3cups of Half &Half.Instead of 4C.
4 Cups of Cheddar instead of 3C.
1 1/2 cups of reg chken Broth and 1 cup of LOW SODIUM CKN Broth.
As for broccli, leave a little stem it cooks down nicely and adds a some Bite.Follow all other step the same.
P.S. Make sure your pots are BIG enough, its a pretty big yeild.
Comment by Scott — October 19, 2009 @ 12:13 pm
thanks, scott!
for me the best way to make sure it doesn’t get watery is to make sure you let the half and half get super thick between each addition…it really does get quite thick, and by the time you add the cheese it’s very thick, so when the broth gets added in it’s a nice texture. I’ve never had it come out watery before. I suppose it depends on how you cook it…if you use less cheese and half and half it may take a little more time whisking…
thank you so much for your comment!
Comment by Jane Maynard — October 19, 2009 @ 12:19 pm
[...] My favorite soup, Brocolli Cheese Soup, This Week for Dinner has an amazing looking [...]
Pingback by I Never Grew Up » What I’ve Been MEANING to Cook — October 22, 2009 @ 6:02 pm
Living with a house full of men who don’t eat cheese or vegtables… I am looking forward to making this for my family over christmas… Best part is I will be using real wisconsin cheese! Yum!
Comment by roxy — October 22, 2009 @ 8:49 pm
I made this for a family party over the weekend.. YUM. It was a hit and you’re right, I belive its the best broccoli cheese soup around. I did add potatoes and it was great. Thanks for sharing!
Comment by christie — October 26, 2009 @ 1:05 pm
This is delicious. I doubled the broccoli, since my 3 year-old loves it, and it came out great!
Comment by Jen — December 20, 2009 @ 3:02 pm
This turned out super awesome, I tried to incorporate several ideas that others shared. I used 2 c mild cheddar and 2 cups sharp, next time will do all 1 c mild, 3 c sharp. I added a potato. Still used the 4 c half and half but waited a little longer each time until it thickened. Def pleased with this super easy recipe!!
Comment by Maggie — December 30, 2009 @ 5:48 pm
wonderful – so happy you had success!
Comment by jane maynard — December 30, 2009 @ 5:58 pm