Ingredients
Equipment
Method
- In a large stockpot, combine chicken stock, diced onion, minced garlic (if using), and a generous amount of salt and pepper over medium heat.
- Add broccoli florets to the pot and cook for 15 minutes until tender when pierced with a fork.
- Reduce heat to low. Stir in shredded sharp cheddar cheese gradually, adding it in two batches to ensure smooth melting. Do not allow soup to boil.
- Pour in evaporated milk and stir gently to combine. Continue cooking on low heat for 15 minutes, maintaining a gentle simmer.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve hot with crusty bread or crackers.
Notes
For extra flavor, add 2 cloves of minced garlic along with the onion. Use sharp cheddar cheese for the best taste. Frozen broccoli does not need to be thawed before adding. Never boil the soup after adding cheese and milk to prevent curdling. Soup can be stored in the refrigerator for 3-4 days in an airtight container. Reheat gently on stovetop over low to medium-low heat.
