Grandma's Broccoli & Cheese Soup

marty olguin


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


★★★★★ 1 vote

1 1/2 quarts, 4 to 6 servings
20 Min
40 Min


  • 2 Tbsp
    olive oil
  • 1 1/2 c
    thinly sliced yellow onions
  • 1 Tbsp
    sliced garlic
  • 1 tsp
  • 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)

How to Make Grandma's Broccoli & Cheese Soup


  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

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