Restaurant Recipes

Shoney's Original Broccoli,
Cauliflower, Cheese Soup

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Yield: 6 servings


  • 4 cups chicken broth
  • 1 cup water
  • 1 cup Half-and-Half
  • 4 slices Kraft Cheddar Singles
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon ground black pepper
  • 2 cups broccoli florets (bite-size)
  • 2 cups cauliflower florets (bite-size)
  • 1/2 cup shredded Cheddar cheese or Velveeta
  • 2 teaspoons minced fresh parsley


  1. Combine chicken broth, water, Half-and-Half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low.
  2. Add broccoli and cauliflower to soup and simmer for 15 to 20 minutes or until broccoli is tender but not soft.
  3. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.


Tip: A dash of Shoney's seasoned salt on top really "makes" this extra terrific!


Posted by CookinMom at Recipe Goldmine May 2, 2001.

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