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| T.G.I. Friday's Broccoli Cheese Soup | By Todd Wilbur
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| Recipe Type: Soup |
| Calories: 346 |
| Cook Time: 25 minutes |
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Recipe Rating: 4.3 (7 reviews)
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So good, and yet so easy. Now you can recreate this one at home just by tossing a few ingredients into a saucepan. Try to find one of the large 32-ounce cartons of chicken broth from Swanson -- there's four cups in there, so it's perfect for this recipe. One big head of broccoli should provide enough florets to get you set. Use only the florets and ditch the stem, but be sure to cut the florets into bite-size pieces before dropping them in. |
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4 cups chicken broth
1 cup water
1 cup half-and-half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size pieces)
Garnish
1/2 cup shredded Cheddar cheese
2 teaspoons minced fresh parsley
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1. Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15 to 20 minutes or until broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.
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v
Submitted on 09/29/06 |
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| This has got to be the best soup I've ever had. Every time I make it it's a big hit. |
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Raysgirl
Submitted on 01/27/06 |
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| I made this recipe and instead of the cheese that is told to use, I used Velvetta cheese -- yum!!! Use about a half of it but cut it into little chunks to melt quicker. But don't use anymore than half or it will be too much cheese. You'll really enjoy it this way. |
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Janet
Submitted on 12/08/05 |
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| Recipe is a good start. Had to double up on the cheese slices to get a more cheesey taste. Also added a little more flour as we don't like it so watery. Lastly, added a pinch of cayenne pepper. Overall, soup had a great taste!! Was eaten up in two days!! |
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William
Submitted on 12/04/05 |
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| I worked for Friday's for 6 years and NEVER saw a slice of processed cheese go in this soup. They did however, use 100% shredded cheddar, and the broccoli was steamed in the microwave. The base of this soup started with a traditional flour/butter roux. |
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Karen
Submitted on 11/14/05 |
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| This is a great one!!! Also works well with cauliflower instead of the broccoli... |
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Melissa
Submitted on 09/16/05 |
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| This is a great recipe!! My husband likes it a little thicker so I just add a few more cheese slices. It's also great with some crumbled bacon on top. Yummy! |
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Donika
Submitted on 08/09/05 |
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| I've made this recipe before and it's a great copy! Tastes very good, and has an awesome texture to it! When I can't afford to go to Friday's, I like to make this at home. Great for a cold day. |
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