Heartwarming Broccoli Cheddar Soup (Grandma's Recipe)
This is pure winter comfort in a bowl. A velvety, rich broccoli cheddar soup, just like Grandma used to make. Guaranteed smooth and non-grainy.
Equipment
- Heavy-bottomed pot or Dutch oven
- Box grater (for the cheese!)
- Immersion blender (optional)
- Whisk
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion diced
- 1 large carrot finely diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 2 cups half-and-half
- 1 large head of broccoli (about 4 cups) florets and stems chopped small
- 8 oz sharp cheddar cheese, from a block shredded by hand
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 pinch of ground nutmeg
Instructions
- Sauté Flavor Base: Melt butter in a large pot over medium heat. Add the onion and carrot and cook, stirring, until soft (about 5-6 minutes).
- Add Garlic: Add the minced garlic and cook for 1 more minute until fragrant.
- Make Roux: Sprinkle the flour over the vegetables. Stir constantly and cook for 2 minutes.
- Add Liquids: Slowly whisk in the broth, a little at a time, to prevent lumps. Once smooth, whisk in the half-and-half.
- Cook Broccoli: Bring the soup to a gentle simmer (do not let it boil). Add the chopped broccoli. Cook for 5-7 minutes, until the broccoli is fork-tender.
- Blend (Optional): Use an immersion blender to pulse the soup 5-6 times to thicken the base.
- The Secret Step: Turn the heat OFF. Remove the pot from the hot burner. Let it cool for 2-3 minutes.
- Melt Cheese: Add the freshly shredded cheddar in small handfuls, stirring gently until each batch is melted before adding the next.
- Season: Stir in the salt, pepper, and the pinch of nutmeg. Taste and serve hot.
Notes
The secret to this soup's creamy, non-grainy texture is twofold:
- You must shred your own cheese from a block. Pre-shredded bags have starches that prevent smooth melting.
- You must add the cheese off the heat to prevent the dairy from "breaking" or curdling.