Broccoli Cheddar Soup
Nancy Grace shares a broccoli soup recipe perfect for the fall season!


  • 2 tablespoons grapeseed oil
  • 2 tablespoons unsalted butter
  • 1 large carrot, peeled, chopped -- small dice
  • 1 large celery stalk, chopped --small dice
  • ½ white onion, chopped - small dice
  • 1 large leek, halved lengthwise, thoroughly rinsed, & chopped – small dice
  • 2 garlic cloves, finely chopped
  • 2 pounds broccoli, stems peeled and coarsely chopped, florets cut into smaller pieces
  • 5-6 cups chicken broth (or vegetable broth)
  • 1/3 cup heavy cream
  • Zest & juice of ½ lemon
  • 1 cup shredded cheddar cheese, plus extra for garnish
  • loaf crusty French bread or Italian bread
  • kosher salt and freshly ground black pepper (to taste)

Broccoli-Cheddar Soup - Home & Family


Heat the oil and butter in Dutch oven pot over medium heat. Add the leeks, onion, carrot and celery. Reduce heat to medium-low, and sauté, stirring frequently, until translucent and very tender, about 5 minutes. Add garlic & broccoli & sauté together lightly.

Stir in the stock and heavy cream, add salt and pepper. Raise heat to medium-high, cook for 4 minutes

Cook over high heat, stirring occasionally, 4 to 5 minutes.

Use an immersion blender to puree the soup (if using a blender, make sure soup is not too hot; remove middle part of lid and cover with towel to avoid splattering).

Add cheese and heat until melted. Add lemon zest and lemon juice, and adjust seasoning.

Garnish with a sprinkle of cheese. Serve with piece of crusty bread.

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