“This recipe was found in the 2009 Debbie Macomber's Cedar Cove Cookbook. I've tweaked it slightly to make sure it suits the eating habits of my vegetarian son & DIL!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan over medium heat, melt butter, then add onion & cook 5 minutes or until softened, stirring often.
  2. Add garlic, thyme & lemon pepper, cooking another minute while stirring.
  3. Sprinkle in the flour, stirring constantly until flour is incorporated.
  4. Slowly add the broth, 1/2 cup at a time, stirring to blend.
  5. Add broccoli & cook 10 minutes or until tender.
  6. Carefully transfer 1/2 to 3/4 of the hot mixture to a blender (depending on how chunky or smooth you want the finished soup) & blend until smooth, then, in the saucepan, reincorporate the blended mixture with that which wasn't blended.
  7. Add cream & cheese & warm over low heat, stirring constantly.
  8. Remove from heat, ladle into serving bowls & enjoy!

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