• Cooking Time: 40 minutes
  • Servings: 10
  • Preparation Time: 30 minutes


  • 6 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup chopped carrot
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups heavy whipping cream
  • 1 (12-ounce) bag broccoli florets, finely chopped (about 4 cups)
  • 2 (8-ounce) blocks fontina cheese, shredded
  • 1 (5.2-ounce) package of Garlic and Fine Herb Boursin cheese, softened
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red peppe


  • 1. In a Dutch oven, melt butter over medium heat. Add onion and carrot; cook for 5 minutes, stirring constantly. Gradually ad chicken stock and cream, stirring until smooth. Bring to a simmer. Reduce heat to medium-low; cook for 15 to 20 minutes, or until thickened. Add broccoli; cook for 15 to 20 minutes, or until tender. Reduce heat to low; add cheeses, black pepper,salt, and red pepper, stirring until cheese melts


Categories: Bisque/Cream 

Author Credit: Southern Lady Magazine

Website Credit: http://moogieland.blogspot.com/2011/01/elegant-broccoli-cheese-soup.html

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