Grandma's Broccoli & Cheese Soup

marty olguin

By
@martycancook

This simple, creamy soup is the best thing my grandma used to make me when I was sick as a kid. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too.I hope you'll enjoy this as much as I did.It put's other soups to shame..Sorry,Sub*ay


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Comments:

Serves:

1 1/2 quarts, 4 to 6 servings

Prep:

20 Min

Cook:

40 Min

Ingredients

2 Tbsp
olive oil
1 1/2 c
thinly sliced yellow onions
1 Tbsp
sliced garlic
1 tsp
salt
1/4 tsp
cayenne pepper
5 c
chicken stock or canned, low-sodium chicken broth
4 c
broccoli florets
1 1/2 c
(6 ounces) shredded medium sharp cheddar cheese
simple croutons, for garnish (optional)

Directions Step-By-Step

1
Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
2
Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
3
Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
4
Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top

About this Recipe