Broccoli and Cheese Soup

Soups & Stews

Recipe courtesy of You Can't Keep New Orleans Out of the Cook by Tommy Centola

Serves 4

  • 1/2 quart broccoli, minced (buds and stems)
  • 1/4 quart onions, chopped
  • 1/4 lb butter (1 stick)
  • 1/2 cup flour
  • 3/4 quart chicken stock or broth
  • 3/4 cup half and half
  • 1 tablespoon parsley flakes
  • 1½ lbs sharp cheddar cheese, shredded

Broccoli and Cheese Soup

Broccoli and Cheese Soup 

Click image to enlarge


In a large skillet melt butter and sauté onions and broccoli until they are soft. Add flour and whisk well. Slowly add chicken stock while stirring with a whisk. On low heat, cook out the flour taste, approximately 5 minutes. Pour in the half and half, stirring continuously. Cook for 5 minutes more. Add your shredded cheese slowly while whisking. Cook for an additional 10 minutes until soup is heated through.

Serve hot with your favorite crackers.

Note: You can reserve some of the broccoli tops from your sauté skillet to add back into to your soup after it is finished as shown in the photo.


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