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Taste of Wisconsin Three Cheese Broccoli Soup

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This is a rich and almost decedant cheese soup.  The blend of  Swiss, Havarti, and Cheddar cheese make for a delicious bowl of soup.  Everyone will ask where you got your recipe.  Recipe by Randy Ortloff, Manager, 7515 – 125th Avenue, Kenosha, WI.
bowl of broccoli cheese soup

Taste of Wisconsin Three Cheese Broccoli Soup

bowl of broccoli cheese soup

Taste of Wisconsin Three Cheese Broccoli Soup

You won't want to miss the Taste of Wisconsin Three Cheese Broccoli Soup.
5 from 3 votes
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Course: Soup
Cuisine: American
Keyword: Taste of Wisconsin Three Cheese Broccoli Soup
Servings: 6
Calories: 382kcal
Author: Stephanie Manley

Ingredients

  • 6 tablespoons butter
  • 1/3 cup flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground white pepper
  • dash ground thyme
  • 14.5 ounces chicken broth
  • 1 cup milk
  • 3 cup bite-size broccoli florets
  • 1 cup whipping cream
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot pepper sauce
  • 1 cup shredded Wisconsin Cheddar Cheese
  • 1/2 cup shredded Wisconsin-Style Havarti Cheese
  • 1/2 cup shredded Wisconsin Swiss Cheese

Instructions

  • Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly, until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. Makes 6 - 3/4 cup servings.

Nutrition

Calories: 382kcal | Carbohydrates: 12g | Protein: 12g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 102mg | Sodium: 553mg | Potassium: 308mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1415IU | Vitamin C: 45.6mg | Calcium: 264mg | Iron: 0.9mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. Leann Keefer

    5 stars
    Made this the first time in autumn 2000 and it has remained our family ‘keeper’ for broccoli cheese soup for almost 20 years! I use 1 lb of fresh broccoli as we prefer more veggies and added 1/4 tsp dry mustard with a pinch of crushed red pepper flakes.

    Reply

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