Grandma's Broccoli & Cheese Soup
By
marty olguin
@martycancook
1
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
Rating:
★★★★★ 1 vote
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)
How to Make Grandma's Broccoli & Cheese Soup
- 1Heat 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.
- 2Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
- 3Remove 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.
- 4Please 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
