Mohamed Shili This comforting Ina Garten’s Broccoli Cheddar Soup is prepared using broccoli, cheddar cheese, butter, onion, and celery. This creamy broccoli cheddar soup recipe is a hearty dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ina Garten Broccoli Cheddar Soup Ingredients
- 1 large head of broccoli, finely chopped
- 3 cups shredded cheddar cheese
- 4 tbsp. butter
- 1 medium yellow onion, chopped
- 2 stalks celery, thinly sliced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- Salt and pepper to taste
- 1 large carrot, grated
- 2 cups whole milk
- Baguette for serving
How To Make Ina Garten Broccoli Cheddar Soup
- Start Cooking Veggies: In a large pot, melt 4 tablespoons of butter over medium heat. Add the chopped onion and thinly sliced celery to the pot. Cook the vegetables, stirring occasionally, until they become soft and fragrant, which should take about 5 minutes.
- Add Flour: Sprinkle 1/4 cup of all-purpose flour over the cooked vegetables. Stir continuously for about 1 minute to cook the flour and form a roux, which will help thicken the soup.
- Pour in Broth: Gradually pour in 3 cups of low-sodium chicken broth, stirring constantly to avoid lumps. Add salt and pepper to taste, adjusting the seasoning as needed.
- Add Broccoli and Carrots: Add the finely chopped broccoli and grated carrot to the pot. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 20 minutes, allowing the vegetables to cook through and soften.
- Add Milk and Cheese: Slowly pour in 2 cups of whole milk, stirring continuously to combine. Gradually add 3 cups of shredded cheddar cheese, stirring until the cheese is completely melted and the soup is smooth and creamy.
- Serve: Serve the soup hot, accompanied by slices of baguette for dipping. Enjoy your delicious and comforting homemade broccoli cheddar soup!
Recipe Tips
- Use Fresh Broccoli: For the best flavor and texture, use fresh broccoli instead of frozen. Fresh broccoli retains a better bite and vibrant color, enhancing the soup’s overall appeal.
- Grate the Carrots: Grating the carrot ensures it cooks quickly and evenly, blending seamlessly into the soup. This helps the carrot add a touch of sweetness without becoming too chunky.
- Adjust Cheese Quantity: Feel free to adjust the amount of cheddar cheese to suit your taste. Adding more cheese will make the soup richer and creamier, while less will keep it lighter.
- Season in Stages: Season the soup with salt and pepper at different stages of cooking. This approach allows you to layer flavors and avoid over-seasoning at any one point.
- Blend for Smoothness: If you prefer a smoother texture, blend part or all of the soup with an immersion blender. This step helps create a more refined, creamy consistency without lumps.
What To Serve With Broccoli Cheddar Soup
Serve your hearty broccoli cheddar soup with crispy garlic croutons, warm pretzel bites, spicy roasted chickpeas, stuffed mini bell peppers, and savory puff pastry twists. These sides add unique flavors and textures.
You can also pair cucumber and dill sandwiches, creamy avocado and radish salad, and apple and walnut slaw for a refreshing and balanced meal.
How To Store Broccoli Cheddar Soup
To Refrigerate: Let the soup cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 4 days. Reheat thoroughly before serving to ensure even warmth.
To Freeze: Allow the soup to cool completely before pouring it into freezer-safe containers. Freeze for up to 3 months. When reheating, thaw in the fridge overnight and then heat gently.
How To Reheat Broccoli Cheddar Soup
In The Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish and cover with foil. Heat for 20-25 minutes, stirring halfway through, until the soup is heated through.
In The Microwave: Transfer the soup to a microwave-safe bowl and cover it loosely with a lid. Microwave on high for 2-3 minutes, stirring halfway through, until it reaches your desired temperature.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the soup in a heatproof container and cook for 10-15 minutes, stirring occasionally, until it’s heated evenly and thoroughly.
Frequently Asked Questions
How can I make this soup gluten-free?
To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. This will thicken the soup without using wheat flour. Always check that the chicken broth and other ingredients are also gluten-free.
Can I add protein to the soup?
Yes, you can add protein to the soup if desired. Cooked chicken, turkey, or even diced ham can be added to make it more filling. Simply stir in the cooked protein towards the end of cooking to heat it through.
How can I make the soup spicier?
To make the soup spicier, add a pinch of cayenne pepper, a dash of hot sauce, or a small amount of finely chopped jalapeños. Adjust the spice level to taste, adding a little at a time to avoid overpowering the soup’s flavors.
Ina Garten Broccoli Cheddar Soup Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 30g
- Protein: 12g
- Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 60mg
- Sodium: 720mg
- Potassium: 550mg
- Fiber: 4g
- Sugar: 6g
Try More Ina Garten Recipes:
- Ina Garten Fettuccine Alfredo Recipe
- Ina Garten Summer Skillet With Clams Sausage And Corn
- Barefoot Contessa Poppy Seed Dressing
Ina Garten Broccoli Cheddar Soup
Description
This comforting Ina Garten’s Broccoli Cheddar Soup is prepared using broccoli, cheddar cheese, butter, onion, and celery. This creamy broccoli cheddar soup recipe is a hearty dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ina Garten Broccoli Cheddar Soup Ingredients
How To Make Ina Garten Broccoli Cheddar Soup
- Start Cooking Veggies: In a large pot, melt 4 tablespoons of butter over medium heat. Add the chopped onion and thinly sliced celery to the pot. Cook the vegetables, stirring occasionally, until they become soft and fragrant, which should take about 5 minutes.
- Add Flour: Sprinkle 1/4 cup of all-purpose flour over the cooked vegetables. Stir continuously for about 1 minute to cook the flour and form a roux, which will help thicken the soup.
- Pour in Broth: Gradually pour in 3 cups of low-sodium chicken broth, stirring constantly to avoid lumps. Add salt and pepper to taste, adjusting the seasoning as needed.
- Add Broccoli and Carrots: Add the finely chopped broccoli and grated carrot to the pot. Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 20 minutes, allowing the vegetables to cook through and soften.
- Add Milk and Cheese: Slowly pour in 2 cups of whole milk, stirring continuously to combine. Gradually add 3 cups of shredded cheddar cheese, stirring until the cheese is completely melted and the soup is smooth and creamy.
- Serve: Serve the soup hot, accompanied by slices of baguette for dipping. Enjoy your delicious and comforting homemade broccoli cheddar soup!
