AAh Nancy! You know how I cook!!
Broccoli cheddar Soup
Wash the broccoli and cup off some picture perfect florettes....about a cup and a half or a little more.
Peel the stems and cut into "buttons"....have about a cup.
I put half a stick of butter onto a heavy Dutch oven, add about 1/3 cup chopped onion and about 1/2 a cup of chopped celery and the broccoli buttons into the pot and slowly toss and sautee until they are softening a bit.\
Measure 1/2 cup flour and toss a couple of tablespoons into the sauteeing veggies....set aside the rest.
Stir the veggie flour mix and over medium heat add about half a quart box of chicken broth.
Simmer about 20 minutes.
Whisk 1/3 cup flour with 2 cups milk ( whole is good, skim not too bad) And slowly add to the simmering liquid, whisk and stir until thick and smooth.
Add 8 oz grated sharp cheddar cheese tossed with 3/4 tsp of Coleman's dry mustard.
Cook over low heat until cheese is melted and smooth.
Blanch the reserved broccoli florettes and chill quickly so they keep the bright green color, drain and add to the soup....heat to serving temperature.
If the soup seems too thick, thin with reserved chicken broth.
Salt ( won't meed much!) and pepper to taste.
Very thick soup....lots of stuff in it....not terribly rich.
Ingredients
2 cups broccoli
2 oz butter
1/3 cup chopped onion
1/2 cup chopped celery
2 cups (or more) chicken broth
2 cups milk
8 oz sharp cheddar
3/4 tsp Coleman's mustard
Salt and pepper to taste.
Garnish with crutons and/or chopped green onion and/or chopped diced roasted red peppers..
Linda C

Ghoghunter posted this broccoli-cheese soup and I made it last month. It is hands down our favourite broccoli soup.

Broccoli-Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half (or 1cup milk and 1 cup half-and-half)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Saute onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half,then the chicken stock whisking all the time. Simmer for a few minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper.

The soup should be thickened by now. Pour in batches into blender and puree (or use an immersion blender).

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Here's mine. The kids beg for this soup! My changes; 4 cups broccoli and 1 cup of skim and 1 cup of half and half instead of 2 cups of half and half.

Broccoli-Cheddar Soup
Recipe courtesy Food Network Magazine
Ingredients
� 2 tablespoons extra-virgin olive oil
� 1 medium onion, finely chopped
� 2 stalks celery, finely chopped
� 2 cups low-sodium chicken broth
� 2 cups half-and-half
� 1 pound russet potatoes, peeled and chopped
� 1 pound sweet potatoes, peeled and chopped
� 1 bay leaf
� Kosher salt and freshly ground pepper
� 2 cups chopped broccoli florets
� 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
� Croutons, for topping (optional)
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.
When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.
Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.
I used 1 cup of half and half and one cup of skim and 1 cup of grated sharp cheddar and used more like 4 cups of broccoli. Didn�t bother with the croutons.
Made 6 generous servings although the following is based on 4 servings:
Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g

Arrrggggh! If you ignore the first three symbols in each line - everything is correct.
Jane

Thanks for the recipes, they sound good. I'm not sure I want to use cheese in it but I am wondering if a splash or two of white wine would be good. I have homemade chicken broth and heavy cream on hand...

Like Linda I don't really have a specific recipe. I just make it. Chicken broth and heavy cream. Can't ever go wrong with those two ingredients in soup.

Ann

CREAM OF BROCCOLI SOUP - CROCK-POT

2 cans Healthy Request cream of celery soup
2 cans Healthy Request cream of chicken soup
a pound of broccoli
3 cups low-fat milk
2 tsp onion powder

Stir all together in the slow cooker. Cook on Low for 4 hours or High for 2 hours. (But it's forgiving. We cooked ours for 3 hours on High yesterday, and it was just fine!)

Donna

This past Thursday in So Cal was so warm that I was wearing shorts. Yesterday and today, very chilly and rainy. I had a couple of large "bunches" of broccoli in the fridge, so found this thread and made Linda's recipe. Delish!!! Jasdip's recipe sounds delightful as well with the nutmeg and the half-and-half as an option, but I just may have to work my way through ALL the posted recipes here for broccoli soup!

Smiles,

Sooz

I don't use cheese but I do add a good dollop of pesto. DH has had guys at work lining up for a taste :-)

Happy New Year!

"The cuisinart does a great...(grate?) job." Oh Linda, you crack me up!!! LOL

(and this, too: "And sherry wine!! Yes YES! with or without the cheese!")

My tips are use good bay leaves and LOTS of cheese!

I puree my soup at the end with an immersion blender because I like some chunks of broccoli (and potato). Then, I finish with shredded cheese.

I'm not a huge fan of broccoli, so for me, broccoli soup without cheese is just....vegetables. Broccoli is the only reason I would ever consider Cheeze-whiz.