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Cream of Broccoli Cheddar Soup

Creamy soups always make for simple, yet delicious meal in the cold months of the year. Cream of Broccoli and Cheddar soup is a filling flavorful soup that will easily compare to your other favorite soup recipes.


  • 1 1/2 pound broccoli, chopped
  • 1 quart chicken stock
  • 1/4 pound butter
  • 1/2 onion, chopped
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • pinch basil, sage, thyme
  • dash Tabasco sauce
  • 2 cups milk
  • 1/2 cup cream
  • 1 cup buttermilk
  • 7 tablespoons flour
  • 1 1/2 cup Cheddar cheese, shredded


  1. Chop broccoli in a food processor or by hand.
  2. In a large pot, bring stock to a boil. Add broccoli and simmer until almost done.
  3. Saute onions in 2 tablespoons of butter (or bacon drippings!). Add onions and seasonings to stock. Simmer until vegetables are tender.
  4. Warm milk, cream, and buttermilk.
  5. Melt remaining 6 tablespoons of butter, in a large saucepan over low heat. When the butter is bubbling, add flour and whisk constantly for 1 to 2 minutes. Add warmed liquids and stir until mixture is thickened.
  6. Stir in cheddar cheese, until cheese melts. Gradually add thickened liquids to stock and stir.
  7. Soup should be very hot, but not boiling. Remove bay leaf. Turn off heat and stir in melted butter. Serve or refrigerate overnight and serve cold.

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Hi leonard9516 5873387 - You are correct. There should only be 1/4 pounds of butter in this recipe. We have corrected the ingredients list to reflect this. Thank you for bringing this issue to our attention. -Editors of RecipeLion

they have 1/4 pound of butter two times should it be 1/4 pound butter once


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