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Ruby Tuesday's Broccoli-Cheese Soup  
Recipe Number: 284
Contributor: Pinecamguy
Rating: 9.80 based on 6 votes
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Serves: -
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
Print Friendly Version
1/4 cup (1/2 stick) margarine
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
20 ounces broccoli, fine cut
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
2 1/2 tablespoons flour
1/2 lemon peel, finely grated
4 1/2 ounces chicken broth
1 pound pasteurized processed cheese
3/4 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
16 ounces whipping cream
1 quart water
Cooking Instructions:
Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside.

Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil. Cook until the vegetables are soft. Remove from the heat and let cool. Puree in a blender.

Reheat the pureed vegetables. While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce heat and stir in cheese until completely melted. ( Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then remove from heat,
Additional Comments:
The recipe originally called for 1 gallon of water but, as Heather noted in her review, that is way too much water for the thickening and vegetables in the ingredients so I changed the water amount to 1 quart. I also reduced the cheese to 1 pound from 2 pounds.

Also, the original recipe did not say to puree the cooked vegetables but most recipes for cream soups do not have whole vegetables in them so I also changed the cooking instructions to puree the carrots, onions, and celery. Except for the broccoli, of course, IMHO you do want the broccoli to be apparent in the soup.

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