This tasty cream of broccoli soup is ladled
into ovenproof soup bowls, topped with shredded cheddar cheese
and broiled just until the cheese melts and turns golden brown.
Broccoli Soup with
6 tablespoons butter - divided use
2 pounds broccoli, chopped into bite-size pieces, stems reserved
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon dried thyme
6 1/2 cups low-sodium chicken broth
1 cup whipping cream
3 tablespoons all-purpose flour
2 cups shredded cheddar cheese
- Melt half the butter in a medium-sized,
heavy-bottomed pot over medium-high heat. Add broccoli stems
and onion; sauté until onion is translucent. Add garlic,
salt and thyme and sauté for 1 minute. Stir in chicken
broth and bring to a boil. Reduce heat and simmer until broccoli
stems are tender, about 10 minutes; stir in cream (do not boil).
- Mix remaining 3 tablespoon butter with
flour in a small bowl until a paste is formed. Whisk paste into
soup. Add broccoli florets to pot and cook over medium heat until
soup thickens and broccoli is tender, about 5 minutes; stir frequently.
- Preheat broiler.
- Place 6 ovenproof soup bowls on a low-rimmed
baking sheet. Divide soup between bowls and sprinkle with cheese.
Place under broiler until cheese melts and turns golden brown.
Makes 6 servings.