Broccoli Cheese Soup

Submitted by Kiera Thomsen

Broccoli Cheese Soup

5 c. chicken broth
6 c. chopped broccoli
1 grated carrot
1 T. dried onion
1 t. parsley1/2 c. flour
2 c. 2% milk
1 pint whipping cream
2 c. grated mild cheddar cheese


Prepare broccoli (florets and/or stems at your preference) and carrot and set aside. With a whisk, mix milk and flour in a mixing bowl and set aside. Add chicken broth to large stockpot and bring to boil. Add broccoli, carrot, onion and parsley. Cook until tender (about 5 minutes). Turn to medium heat and add flour mixture. Add one pint whipping cream and cook for five minutes to thicken. Add two cups of grated cheese. Cook only until cheese is melted as it will curdle if you cook it for too long. Season with salt and pepper. Tastes great in bread bowls.
Original: Corinda Kelly 1999 Current: Kiera Thomsen 2007