Recipe by Janna
"This is from a dear old friend when I first got married 30 some years ago. She's a Finlander from the Upper Peninsula of Michigan so it may be familiar to some of you. We needed lots of warm soup living in the cold northern region!"
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water, or as needed to cover
shredded Cheddar cheese
This base recipe resulted in an absolutely delicious broccoli cheese soup. I really like two things about this recipe. First, it uses natural cheddar instead of processed cheese. Second, it used a variety of vegetables to add depth of flavour, not only broccoli, but potato, celery, onion and carrot. That said, I did do some things differently from the recipe. Of course, I added salt and pepper. I also added about a teaspoon of thyme (dried) and a large pinch of nutmeg. I cooked the vegetables for longer than 20 minutes to ensure they were tender, and also cooked the flour and butter roux for 1 to 2 minutes to ensure there was no floury taste to the soup. Served with crispy garlic toast for a lovely warming dinner. Thanks!
This was very good! I used a chicken base in place of the bouillon so played w/the amount a bit. Added salt & pepper, to taste. I liked the addition of the potatoes & carrots w/the broccoli!
Such a tasty recipe. I have made it 3 times. I know my husband likes it when he starts chopping vegetables for me. I stuck to the basic recipe without any changes.
Wow, this soup has wonderful flavor! I used half pepper jack and half cheddar and added some pink Himalayan salt.
Delicious! I also added cauliflower and bacon. I made the rue by sautéing the onion in bacon drippings. I omitted the potato and added extra cauliflower and broccoli. Will be making this recipe again!
Very flavorful. I used this recipe very loosely, but I think the creator had a lot of good ideas. It's an easily modified soup. I used twice as much broccoli, homemade frozen chicken stock, and leftover frozen mashed potatoes (cleaning out the freezer!). I added a few cloves of garlic and added some thyme and celery salt (since I didn't have celery on hand). I know it doesn't seem like followed the recipe but I did follow her directions for preparing the "broccoli stock", the roux, and when to add the cheese. Oh after I made the "broccoli stock" I blended it all up (helps if my daughter can't see individual veggies to pick out). It was very good and I'd make it again, but next time I'd use less cheese or maybe none and just sprinkle on individual bowls.
This was a great recipe and it's really easy to make. I did change a few things to make it better. I added cauliflower and bacon, it took it from great to wow! I also upped the amount of water to 3 quarts, the bouillon to 5 cubes, the cheese to 3 cups and the milk in the rue to a full cup. Don't forget the salt and pepper since its not seasoned at all.
I thought this was very good. I substituted chicken broth for the bouillon as I did not have the cubes and I prefer chicken broth and added water too. I pureed it a little bit as I like it a little smoother and thicker. Basically, all the components were there and it turned out great. Loved the idea of the carrots and potatoes. It just adds that much depth to the flavor and consistency. I will be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Cheesy Broccoli Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 169
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