Recipe | "Cream of Broccoli | An Easy Riff on an Old Classic" by Alice Rose | WWN Rockport, Texas | Your Community Newsletter WWN Rockport, Texas | Your Community Newsletter: Recipe | "Cream of Broccoli | An Easy Riff on an Old Classic" by Alice Rose

1 Recipe | "Cream of Broccoli | An Easy Riff on an Old Classic" by Alice Rose

"I've made this soup a couple times now--my own variation on a classic. It was a hit with a friend, and I can't get enough of it. Makes a great lunch or dinner. I like to make a batch and eat it all week. Thought I would share it with the Network! Don't worry: It looks like a lot of ingredients, but almost all of them are things you have right in the pantry and fridge. Yum! Enjoy!" - Alice Rose

Directions: (See ingredient list for already cooked broccoli).

Start with a medium size quart pan on the stove, and turn on medium high heat. Pour in the olive oil, then the diced shallots. Cook until translucent. Add in the 1/2 stick of butter and melt it completely. Then, sprinkle in the all-purpose flour and mix together until it becomes the consistency of wall paper paste...allow it to bubble and cook for 1-2 minutes, whisking along the way. Stop when it appears light carmel in color. Next, pour in the chicken broth, vinegar, worcestershire sauce and can of chicken soup--bring to a boil, stirring along the way. Reduce to simmer.

Mix the remaining dry ingredients in a separate small bowl, and add into the sauce pan. Continue simmering for 3-4 minutes until the mixture thickens. Next, add in the swiss cheese cubes, and the Parmesan cheese--continue stirring over medium low heat until all cheese has melted. Lastly, incorporate the half and half. Place the hot, cooked broccoli in a blender, and pour warm mixture over--puree. That's it! Enjoy right then, or heat up again for later! Makes 2 large dinner bowls.

Wet Ingredients:
  • 1 T. olive oil
  • 1/2 stick of butter
  • 2 medium sized shallots diced
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 1/2 C. grated Parmesan cheese (From the green can)
  • 4 ounces (1/2 brick) swiss cheese (or any hard, mild white cheese you like) grated
  • 1 can cream of chicken soup (in the red and white wrapper, you know the one)
  • 2 T. Balsamic vinegar
  • dash of Worcestershire sauce
  • 1 large bundle of broccoli, cut into bite size chunks, already cooked (boil or steam in another pan for 5-7 min until tender)
Dry Ingredients:
  • 1/4 cup of all-purpose flour
  • 1/2 T. salt
  • 1/2 T. pepper (I like my pepper; reduce for your own taste)
  • 1/4 tsp. white pepper (optional)
  • 1/2 T. garlic powder
  • pinch of nutmeg
  • pinch of cayenne (or more to taste)
  • 1 T. dried parsley

1 comment:


I'm gonna make this soup Sunday ! Thank you for the directions !

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