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Crayfish, broccoli and Cheddar soup recipe

Crayfish, broccoli and Cheddar soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

A wonderfully rich and creamy broccoli soup. If you can't get your hands on crayfish, use prawns instead.

63 people made this

IngredientsServes: 12

  • 1.5 litres chicken stock
  • 350g broccoli, chopped
  • 4 tablespoons chopped onion
  • 50g margarine
  • 1 tablespoon finely chopped garlic
  • 450g crayfish
  • 1 teaspoon hot pepper sauce
  • Creole blend seasoning to taste
  • 1 (295g) tin cream of chicken condensed soup
  • 1 (295g) tin cream of celery condensed soup
  • 500ml milk
  • 4 tablespoons cornflour
  • 125ml water
  • 225g Cheddar cheese, grated

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. In a large pot over high heat, combine the chicken stock and the broccoli. Cook about 3 to 5 minutes or until tender. Set aside. In a large frying pan, saute the onions in the margarine for about 5 minutes or until lightly browned. Add the garlic, crayfish, hot pepper sauce and Creole blend. Saute another 5 minutes and add to the broccoli and stock.
  2. In a separate bowl, mix together the cream of chicken soup, the cream of celery soup and the milk. Mix the cornflour and cold water and stir into the soup mixture. Mix well. Add mixture to the broccoli and stock. Cook over medium heat, stirring constantly until thick and bubbly. Stir in cheese. Reduce heat to low and stir until cheese is blended. DO NOT BOIL.

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Reviews & ratingsAverage global rating:(77)

Reviews in English (61)

by Sammy Smith

i own a resturant in southern louisiana, and my customers go crazy over this soup everytime i make it. it is outstanding. the only thing i do not use cornstarch b/c i don't like it. instead i add one can of cream of shrimp and one can of cream of chicken. but if you follow the reciepe exactly how it is it comes out perfect too. thanks this is really a five star reciepe-18 Jul 2006


This was with out a doubt one of the best and easiest soups I've made to date. Great taste! Can add rice and spiced sausage to the soup and get a more New Orleans flavor. Difinitely try this one!-15 Dec 2005


This was incredible. As usual, I doctored it up with lots of Old bay, Emeril's Essence, and a lot more hot sauce (also used extra onion, and lots more garlic). My husband and I absolutely crave it this soup.-03 Jun 2001

3 Ingredient Broccoli Cheddar Soup

Broccoli cheddar soup! I love broccoli soup and I love cheddar cheese. It’s no surprise to me that they go so well together. Being that we’re aiming for a fat rich diet the cheddar cheese adds a beautiful richness making this the perfect Keto broccoli soup. Now I have a super popular recipe for broccoli cheese soup which is a bit more labour intensive which is why this recipe is perfect because it’s just 3 ingredients so you can get all that banging flavour without having to put in much effort.

  • Healthy! If you are looking for a healthy way to incorporate veggies in your diet. This is the best way to make it.
  • Can be served best for breakfast or dinner! You need not spend so much time to make it. On your table under 15 mins.
  • Pantry friendly: Ingredients are simply pantry friendly.

Simple Broccoli and Cheddar Soup

Deliciously-creamy, broccoli and cheddar soup from scratch! This recipe is “soup-er” easy!


  • 1 bunch (12 Oz. Size) Fresh Broccoli, Cut Into Florets
  • 1 whole Small Onion, Diced
  • 1 whole Carrot, Peeled And Julienned
  • ¼ cups Plus 2 Tablespoons Butter, Divided
  • ¼ cups Flour
  • 2 cups Half-and-half
  • 2 cups Vegetable Stock, Plus More If Needed
  • ⅛ teaspoons Fresh Nutmeg, Grated (or More To Taste)
  • 8 ounces, weight Good Cheddar Cheese, Freshly Grated, Divided
  • Kosher Salt And Fresh Black Pepper, To Taste


Bring a large pot of salted water to boil. Drop the broccoli florets into the boiling water and cook for 2-3 minutes. Remove the broccoli and place it into a large bowl of ice water. Once cooled, drain the broccoli and set aside.

Sauté the onions and carrots in two tablespoons of butter until soft but still firm. Remove and set aside.

Add the remaining 1/4 cup of melted butter to the pan. Add in the flour, stir constantly for 2-3 minutes. Slowly pour half-and-half and then the vegetable stock while still whisking. Add in nutmeg and stir. Cover and simmer (over medium-low) for 20 minutes.

Next, reduce heat to low and add in the onions, carrots and broccoli. Add more vegetable stock if you feel the soup is too thick. Stir and cover to simmer for another 20-25 minutes.

Lastly, use a potato masher to break up the broccoli florets to desired size. Add in half of the cheddar cheese. Season generously (to taste) with kosher salt and black pepper.

Gruyère and Cheddar Broccoli Soup

Extra broccoli and creamy cheeses make this a meal in itself. Perfect for a brisk afternoon. Be sure to use high quality cheese for the best results.


  • 4 Tablespoons Butter
  • ½ whole Onion, Diced
  • 2 cloves Garlic
  • ¼ cups Flour
  • 1 cup Heavy Cream
  • 3 cups Chicken Stock
  • 2 whole Bay Leaves
  • 3 Tablespoons Fresh Tarragon
  • ¼ teaspoons Nutmeg
  • 1 pinch Kosher Salt
  • 1 pinch Pepper
  • 5 cups Fresh Broccoli, Finely Chopped
  • 12 ounces, weight Gruyère, Shredded
  • 8 ounces, weight Extra Sharp Cheddar Shredded


Melt butter in a large stockpot over medium heat. Add onion and sauté for 10 minutes until onions are translucent. Add in minced garlic and continue to cook for another minute. Whisk the flour into the onions and butter and cook for 4-5 minutes. Whisk in the cream. Add chicken stock, bay leaves, tarragon, nutmeg and salt and pepper to the stockpot. Simmer for 20 minutes over medium-low heat.

Add broccoli and continue to simmer for 20-25 minutes. Remove bay leaves from the pot. Stir in shredded cheeses one handful at a time until completely melted.

The 10 Most Popular Soup Recipes of 2020

During this objectively tough year, it’s perhaps no surprise we’ve been turning to soup—one of the most universally comforting dishes there is. As Virginia Woolf once said, “Soup is cuisine’s kindest course.” Beyond their ability to fortify the spirits, each one of these recipes is damn delicious too. We’re talking about a Taiwanese-style beef noodle soup laced with an entire Dutch oven’s worth of caramelized onions. A vegan(!) take on cream of mushroom so creamy, earthy, and silky you’ll wonder why the OG ever included dairy in the first place. And a brothy fish number bursting with jammy tomatoes and zippy lime. Here you’ll find this year’s 10 most popular soup recipes, starting with No. 1.

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  • broccoli 1 lbs 454 g
  • olive oil 1 tbsp 1 tbsp
  • onion, chopped 1 1
  • celery stalk, chopped 1 1
  • all-purpose flour 2 tbsp 2 tbsp
  • chicken broth, reduced-sodium 1 can 1 can
  • milk, evaporated fat-free 12-ounce can 12-ounce can
  • reduced-fat cheddar cheese (such as Cabot’s 50% reduced-fat cheddar) 1 1/4 cup 1 1/4 cup
  • black pepper, freshly ground 1/2 tsp 1/2 tsp
  • nutmeg salt, to taste 1/4 tsp 1/4 tsp

Ham and Edamame Chop Salad

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Better Than Panera Broccoli Cheddar Soup

This Broccoli Soup, is so flavourful, thick and creamy, that it will become the only soup you'll ever want to make. So good, it puts Panera Bread's copycat version to shame!

Broccoli soup is one of my children's favourite soups. Having lived in Nashville 13 plus years ago, that was the first time I tried what I deemed the best Broccoli Cheddar Soup. Many of my Mommy friends and I would often have outings with the kids, to Panera Bread for lunch. That's when I fell in love with the soup. When we moved back to Canada a few years later, Panera Bread had yet to make it's appearance in Ontario. So I searched the internet and found a copycat version of their soup.

Over the years as I grew more confident with my palate and cooking abilities, so have altered the original recipe to what I deem better than what they serve at Panera bread. My recipe is flavourful, thick, creamy but not heavy and full of ooey gooey cheese. Even my son says my version is better (any time we go to Panera and he has the broccoli cheddar soup).

Better Than Panera Broccoli Cheddar Soup

1 1/2 C sharp cheddar cheese, grated
1/3 C Parmesan cheese

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This is my kids favorite soup! Can't wait to try this, it looks delish!

Thank you! It's a staple in our house during the winter months :)

I‘ve never tried a Broccoli soup hopefully I can find a good vegan cheese and try this recipe. Looks really delicious!

I've had it before made with almond or cashew milk and Diya vegan cheese and it was delicious!

I’m definitely pinning this one to try later! I love broccoli cheddar soup! Thanks for sharing ♥️

I make this soup often but I never put cheese in it until now. I'll pin your recipe on the fridge for next time:)

The cheese adds an extra creamy saltiness to the soup. So yummy!

wow this soup looks mouth-watering. I will definitely make it because i love all the main ingredients.

Thank you. I hope you try it :)

I love a good broccoli cheese soup, and this one looks next level! I’m craving it right now. :)

The kids ask for it 1-2 times per month LOL

YES! Definitely looks more delicious than Panera's. I love the idea of both nutmeg and paprika together. Once I'm reach my fitness goals, I will try this.

I hear you on the fitness goals. Still working on mine, but nice to indulge sometimes :)

Congratulations, your post is featured on Full Plate Thursday, 519 this week! Thanks so much for sharing with us and hope you will come back soon!
Miz Helen

That is wonderful news! Heading over to share my latest with you. Thank you!!

Congratulations, Cindy! I'm featuring your yummy recipe at this week's TFT Party!
Thanks so much for sharing with us!

Pinned, thank you! I love Panera's broccoli cheddar.

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Favorite Restaurant Soup Recipe

Preparation time:ꂫout 60 minutes. Serves 8-10 eight ounce portions.

  • 1 1/2 pounds of broccoli, washed and cut into small pieces (save florets for later). Much of the broccoli stalks can be peeled and diced or sliced thin
  • 4 1/2 cups water
  • 3/4 teaspoon salt
  • 1 1/2 cups scalded milk or cream
  • 1/3 cup plus 2 tablespoons of butter
  • 1/2 cup flour
  • 3/4 teaspoon white pepper
  • 1 1/2 cups water from cooking broccoli
  • 1 1/2 tablespoons butter
  • Cheddar cheese, shredded, for garnish (freshly shredded makes a difference)and or a piece of cooked broccoli
  • In a sauce pan, combine broccoli, water and salt
  • Cook until tender when done, reserve 1 1/2 cups water for the soup

Make a white sauce as follows:

  • Heat milk in a double boiler to just below its boiling point
  • Melt butter in soup pot and add flour, cooking over low heat for a few minutes (be careful not to burn)
  • Add hot milk slowly, stirring constantly
  • Add 3/4 teaspoon salt
  • Cook and stir until thickened
  • Now add liquid from the broccoli
  • Add 1 1/2 tablespoons butter and the white pepper
  • Mix well and add the tender cooked broccoli and the florets
  • Let sit a few minutes so florets cook
  • Ladle your soup into soup bowls and garnish with cheddar cheese or a cooked broccoli floret

As an option for this restaurant soup recipe . try adding a dash of nutmeg.

This restaurant soup recipe makes a wonderful meal when served with an award winning Bran Muffin.

ENJOY your soup and the company of those you share it with!

And please remember there are many more restaurant recipes for you to "click to." You can cook with confidence and style! - Donna

“To feel safe and warm on a cold, wet night, all you really need is soup.”

How to Make Broccoli Cheddar Soup:

To get started, chop up a bunch of fresh broccoli:

You want the pieces to be smaller than your usual florets for something like roasted or Charred Broccoli.

Also, don’t throw out the stem! You can chop it up into bite-sized pieces and throw those in too.

Next chop a small yellow onion, and saute it in butter for five minutes, until soft:

Add flour and stir it in until a blond paste forms:

Add chicken stock, cream, and milk, and bring to a boil. Then, add the broccoli:

Let the broccoli cook for about 10 minutes, and in the meantime, grate some cheddar cheese:

Once the broccoli is tender, remove the pot from the heat and stir in the cheese:

It’s important to remove the pot from the heat because overheated cheese can separate. The soup should be hot enough to melt the cheese with residual heat.

Make any final seasoning adjustments, and ladle the soup into bowls:

This Asiago Black Pepper Bread is absolutely wonderful with this soup. Enjoy!