The recipe
A Broccoli Cheese Soup With More Going On
Barb Wock’s Broccoli Cheese Soup uses the whole bunch of broccoli in two ways: the stalks are cooked with onion and blended into the broth, while the florets are held back and added at the end for texture. Oregano, Dijon mustard and black pepper give the soup more dimension than the name alone suggests.
The cheese is handled separately, melted into warm milk before being folded into the thickened broccoli base. The result is a creamy cheddar soup that still keeps pieces of broccoli in the bowl.
Why it matters
Why This One Is Worth Bringing Back
This is the kind of community-cookbook recipe that rewards reading past the title. It is not simply broccoli simmered in a cheese sauce: the method separates the broccoli into stalks and florets, blends part of the soup smooth, and brings Dijon mustard and oregano into the final bowl.
That extra bit of structure gives the recipe a clear point of view and makes it more interesting than a generic broccoli-cheddar soup.
For another cool-weather comfort recipe from the same archive, try Aunt Mary’s Chili.
Barb Wock’s version is preserved from 75 Years of Caring and Sharing, printed page 21.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Choose your texture before you start
The source gives an option for a smoother cream soup: cook the broccoli stalks with the florets and process them together. Otherwise, reserve the florets and add them at the end.
Keep the broth split
The method uses 3 cups of broth during the first simmer and the remaining 2 cups after the flour, mustard and pepper are cooked in butter.
Take your time with the cheese
The source calls for heating the milk and adding the shredded Cheddar while stirring constantly, then setting that mixture aside until it is added to the soup base.
Recipe card
The Preserved Recipe
Broccoli Cheese Soup
Ingredients
- 1 about 1.25 lb. bunch broccoli trimmed
- 2 medium size onions sliced
- 5 Tbsp. butter or margarine
- 5 c. chicken broth
- 1 tsp. oregano leaves
- 1/4 c. all-purpose flour
- 2 Tbsp. Dijon mustard
- 1/8 tsp. pepper
- 1 c. milk
- 2 c. Cheddar cheese shredded
Instructions
- Cut florets off broccoli and divide into small sections. Simmer in lightly salted water 2 to 3 minutes; drain. Set aside. Peel stalks, if desired, and cut into small pieces; cook with onions in 3 tablespoons butter in large saucepan about 5 minutes. For a smooth cream soup, cook broccoli stalks with florets; process until smooth. Add 3 cups broth and oregano; simmer 20 to 30 minutes, or until vegetables are tender. Process in blender or food processor until smooth. Heat milk and add cheese, stirring constantly. After cheese has melted and incorporated, set aside and stir periodically.
- Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 2 cups broth; heat to simmering, stirring. Add milk/cheese mixture and broccoli florets. Heat. Makes 8 servings.
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
Support Jersey County History →
Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
From the archive
More From This Cookbook
Explore more recipes preserved from 75 Years of Caring and Sharing.
