Broccoli Cheese Soup


  • 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

Cooking Instructions:

  1. 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.
  2.  Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil.
  3.  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.
  4. Reduce heat and stir in cheese until completely melted. ( Do not allow it to scorch.)
  5.  Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli.
  6.  Return to a simmer then remove from heat. The Ruby Tuesday recipe of broccoli cheese is ready to serve!

    Source: Ruby Tuesday at Home

– See more at:

Comments are closed.