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Cream of Broccoli Soup by Gallons

1 qt. heavy cream
2 qts. half & half
3 qts whole milk
4 bags white shredded sharp cheddar cheese 8oz. size
dill weed
pepper (& salt to taste after cheese is added)
2 tsp. dill weed
10-12 fresh broccoli crowns (or frozen broccoli in bags)
6 Tbsp. of Minor’s Chicken Soup Base
4 cups of water
¾ c. corn starch dissolved in ¼ c. water.


 Steam broccoli in double boiler/steamer until tender.
 Cool slightly and place in blender to mash and cream.
 (Add steam water as needed)
 Place blended broccoli and all steam water back into the steam/soup pot without the steamer insert.
 Add Minor’s soup base , heat and dissolve into mixture.
 Begin adding heavy cream, half & half, whole milk.
 Stir while heating up.
 Add shredded cheddar cheese and stir to melt into mixture.
 Taste for saltiness. Add amounts to tastes if needed.
 Add pepper to taste.
 Add dill weed to taste.
 Stir while keeping warm.
 Then cool slightly.

 Place batches of the creamed soup into the blender again to cream up.
 Pour blended batch into a different big soup pot.
 Or before blending, pour mixture into a large bowl, clean the soup pot, wipe and pour the blended batches back into the same soup pot.

 Once all creamed batches have been blended, heat gently and to near hot without scorching bottom. Stir constantly.
 Add dissolved cornstarch mixture and stir as you thicken the soup to the desired texture.

 As an added touch, add more warm cooked broccoli florets into the finished soup.

Preparation Time: 1 hour 15min. Serves: 16 people
Recipe Origin: United States
Submitted by:
Annette Marro
New York
United States
This recipe has been viewed 2254 times.


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