Restaurant Recipes

Ruby Tuesday's Broccoli-Cheese Soup

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  • 1/4 cup (1/2 stick) margarine
  • 2 1/2 tablespoons all-purpose flour
  • 1 gallon water
  • 4 1/2 ounces chicken broth
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon white pepper
  • 2 pounds pasteurized processed cheese
  • 3/4 teaspoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 16 ounces whipping cream
  • 1/2 lemon peel, finely grated
  • 20 ounces broccoli, fine cut


  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.
  4. Once soup comes to a boil, stir in the cooked flour, dry mustard and white pepper and continue cooking for 3 minutes, stirring continuously.
  5. Reduce heat and stir in cheese until completely melted. (Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, whipping cream, lemon peel and broccoli. Return to a simmer then remove from heat.


Posted by GayleL at Recipe Goldmine 5:10:18pm 2/1/03.

Source: The Birmingham News

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