Ruby Tuesday's Broccoli-Cheese Soup


  • 1/4 cup (1/2 stick) margarine
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 20 oz broccoli, fine cut
  • 1/2 tsp dry mustard
  • 1/2 tsp white pepper
  • 2 1/2 Tbsp flour
  • 1/2 lemon peel, finely grated
  • 4 1/2 oz chicken broth
  • 2 lbs pasteurized processed cheese
  • 3/4 tsp Tabasco sauce
  • 1 Tbsp Worcestershire sauce
  • 16 oz whipping cream
  • 1 gallon water


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.

Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil.

While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce heat and stir in cheese until completely melted. ( Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then remove from heat.

Makes 4

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