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Cream of Broccoli Soup

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
8 to 10 servings
Category
Soups, Stews, Chowders
Vegetables
Course
Appetizers
Side Dishes
Soup
Credit
Natalie Marko New England Historic Genealogical Society, Bos
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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For once, a vegetable soup that’s not pureed! This one has plenty of flavor and plenty of texture, and it makes a wonderful lunch when served with an herb bread and a fruit dessert. If you prefer an even stronger flavor, try substituting a sharper variety for all or part of the cheese.

Ingredients
10 ounces fresh or frozen chopped broccoli
3/4 cup finely chopped onion
2 cups shredded cheddar cheese
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 cup milk
1 cup light cream
1/4 cup (1/2 stick) butter
1/2 cup cold water
1/3 cup all-purpose flour
Instructions

In a large pan, bring 6 cups of water to a boil. Add broccoli and onions; boil for 10 to 12 minutes. Add cheddar, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until cheese melts. Add milk, cream, and butter. Heat to boiling, stirring constantly.

In a bowl, combine cold water and flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

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Comments

Susie (not verified)

4 years 6 months ago

This soup was delicious! However, next time I make it, I’m going to use chicken broth instead of the water to boost the flavor even more!

Mrs Preston (not verified)

14 years 9 months ago

yum! my son and I enjoyed this soup so much! Thanks.