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Broccoli Cheese Soup

Broccoli Cheese Soup (Adapted from the Sacred Heart of Shawnee Cookbook)
Author Dine & Dish

Ingredients

  • 1 Tablespoon melted butter
  • 1/2 yellow onion finely chopped
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups reduced sodium chicken broth
  • 1/2 pound fresh broccoli florets
  • 1/4 teaspoon Allspice
  • 1 pinch ground cloves
  • 1 1/2 cup finely shredded cheddar cheese
  • salt and pepper to taste
  • shredded Parmesan cheese if desired

Instructions

  • In a small skillet, heat 1 Tablespoon butter. Add onions and saute until tender. Set aside.
  • In a large stock pot, whisk together 1/4 cup butter and flour over medium-low heat for 5 minutes. Continue stirring while adding the half-and-half cream. Whisk in the chicken broth and continue to simmer over medium-low heat for 20 minutes.
  • Stir in the broccoli and cooked onions. Cook over low heat 20-25 minutes or until broccoli is tender.
  • Stir in Allspice, ground cloves, salt and pepper. Add shredded cheese and stir until melted. Ladle into serving bowls and top with shredded Parmesan cheese if desired.