Broccoli Cheese Soup

I had my doubts that this soup recipe would make enough main dish servings, but I was wrong.  We wouldn’t change anything except maybe add a few more carrots, simply because we like them and they add some nice color.  I couldn’t find any gemelli locally, and used mini rotini instead.  We enjoyed it as a light lunch with a new lettuce salad and a slice of garlic toast on our cold rainy day yesterday - 88° last weekend and 54° yesterday!
Broccoli Cheese Soup
  3 ½    Ounces  Gemelli, Dried, Uncooked -- or rotini
  2         Cups  Broccoli Flowerets -- bite size
     ¼    Cup  Butter
     ½    Cup  Leaks -- 1/8 " slices
  1         Tablespoon  Chopped Onion
  3        Tablespoons  Flour, All-purpose
     ¼    Teaspoon  Dry Mustard
     ¼    Teaspoon  Pepper
  2         Medium  Carrots -- 1 cup shredded
  29       Ounces  Chicken Broth
  1         Teaspoon  Worcestershire Sauce
  1         Cup  Half and Half
  6         Ounces  Sharp Cheddar Cheese -- shredded (1 1/2 cups)
Cook gemelli according to package directions, adding broccoli during last 6 minutes of cooking time, rinse with hot water, drain and set aside.
In Dutch oven, melt butter, cook onions and leeks over medium heat until softened, 3-5 minutes.  Stir in flour, mustard and pepper.  Continue cooking 1 minute.
Add carrots, chicken broth and Worcestershire sauce, continue cooking until soup comes to a boil, 3-5 minutes, stirring constantly.
Add half and half, cooking until heated through, about 2-4 minutes.  Add cheese, gemelli and broccoli, cooking until heated through and cheese is melted, about 3-5 minutes more.
6 Servings
10 ounces of frozen broccoli flowerets may be substituted for the fresh broccoli, but do not cook with the gemelli.
  "Land O Lakes Occasionally Vegetarian"
Per Serving: 290 Calories; 23g Fat (69.6% calories from fat); 13g Protein; 10g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 730mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.


  1. The soup looks delicious - thanks for the recipe - our weather has been hot and then cold, too, and soup sounds perfect!

  2. I like this too ESPECIALLY because it is made from scratch; no preservatives/additives, so it should cost less too. In the past, I worked with a community that shopped weekly for 10-15 people and the cook would cook from scratch to save money. We have really lost this art today and exchanged it for convenience foods that can harm our health. Thanks for the recipe so we can return to our roots and relearn that it is not as difficult as we sometimes imagine to cook from scratch! Mrs. C


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