Recipe

There’s nothing quite like a warm bowl of broccoli cheddar soup to wrap you in comfort, blending tender broccoli with a rich, cheesy goodness. This classic dish is perfect as a hearty main or a satisfying side, and the Geedel Rotary Cheese Grater makes prep a breeze, shredding broccoli and cheese with ease. Let’s dive into this delicious recipe that’ll warm your soul!

Ingredients

4 cups broccoli florets (fresh or frozen)

2 cups shredded cheddar cheese

1 cup heavy cream

2 cups chicken or vegetable broth

1 small onion, finely chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup milk

Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Broccoli

Wash the broccoli florets and pat them dry. Secure your cheese shredder hand crank firmly with the suction base. Feed the florets into the hopper and turn the handle a few times to shred them into fine, even pieces—perfect for a smooth soup texture!

2. Make the Base

Melt butter in a large pot over medium heat. Add the chopped onion and sauté until soft and fragrant, about 3-4 minutes. Stir in the flour and cook for 1-2 minutes to form a roux, creating a thick base for the soup.

3. Build the Soup

Gradually whisk in the broth, milk, and heavy cream, stirring until smooth. Add garlic powder, salt, and pepper. Bring the mixture to a gentle simmer, then add the shredded broccoli. Cook for 10-12 minutes until the broccoli is tender.

4. Add the Cheese

Reduce heat to low and stir in the shredded cheddar cheese a handful at a time, letting it melt completely for a creamy consistency. Avoid high heat to prevent curdling—patience is key!

5. Serve and Enjoy

Ladle the soup into bowls, garnish with chopped parsley, and serve warm. Pair it with crusty bread or a side salad for a complete meal.

Tips and Variations

Cheese Swap: Try a mix of cheddar and Gruyère (shredded with Geedel’s 2-Blade Set) for extra flavor.

Creamier Texture: Blend half the soup with an immersion blender, then mix back in for a silky finish.

Spicy Kick: Add a pinch of red pepper flakes for warmth.

Storage: Store leftovers in the fridge for up to 3 days—reheat gently on the stove.

Conclusion

This broccoli cheddar soup is a perfect blend of wholesome veggies and cheesy comfort, made effortless with the mandoline slicer for kitchen. Its sharp blades shred broccoli and cheese safely and uniformly, while the stable suction base and detachable handle make prep a joy. Whether it’s a chilly evening or a family gathering, this soup brings warmth and smiles to your table—give it a try today!