Recipe Talk

Denny's serves an excellent thick and creamy broccoli soup. Does anyone know the recipe forthe soup base?

Ruby Tuesday's Broccoli-Cheese Soup recipe
Posted by GayleL at recipegoldmine.com 5:10:18pm 2/1/03

Source: The Birmingham News

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

2 pounds pasteurized processed cheese

3/4 teaspoon Tabasco sauce

1 tablespoon Worcestershire sauce

16 ounces whipping cream

1 gallon water

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.

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.

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Shoney's Original Broccoli, Cauliflower, Cheese Soup recipe
Posted by CookinMom at recipegoldmine.com May 2, 2001

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

2 cups broccoli florets (bite-size)

2 cups cauliflower florets (bite-size)

1/2 cup shredded Cheddar cheese or Velveeta

2 teaspoons minced fresh parsley

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. Bring soup to a boil, then reduce heat to low.

Add broccoli and cauliflower to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.

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.

TIP: A dash of Shoney's seasoned salt on top really "makes" this extra terrific!

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Black-Eyed Pea Broccoli-Cheese Soup recipe
Posted by LladyRusty at recipegoldmine.com

Source: Kitchen Link Copycat Recipes

1 1/2 pounds broccoli, fresh

2 cups water

3/4 teaspoon salt

1/2 cup cornstarch mixed with 1 cup cold water

1 pint half-and-half

1 pound Velveeta

1/2 teaspoon pepper

Steam or boil broccoli until tender.

Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.

Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Servings: 4