Ina Garten Cream of Broccoli Soup

This Ina Garten Cream of Broccoli Soup is a creamy and comforting dish, which is made with fresh broccoli and chicken broth. It’s a classic, foolproof recipe, ready in about 20 minutes.

Ina Garten Cream of Broccoli Soup Ingredients

• 5 tablespoons butter, divided
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons all-purpose flour
• 2 cups milk
• Ground black pepper, to taste

How To Make Ina Garten Cream of Broccoli Soup

1. Sauté the vegetables: In a medium stockpot, melt 2 tablespoons of butter over medium heat. Add chopped onion and celery, and cook until softened.
2. Cook the broccoli: Pour in chicken broth and add broccoli florets. Cover and boil for 10 minutes or until broccoli is fork-tender.
3. Blend the soup: Remove the soup from heat. Working in batches, carefully purée the mixture in a blender or use an immersion blender directly in the pot until smooth.
4. Make the thickener: In a separate saucepan, melt the remaining 3 tablespoons of butter. Add flour and milk, and whisk over medium-low heat until thickened and bubbling.
5. Combine and finish: Stir the thickened milk mixture into the puréed soup. Mix well, season with black pepper, and serve hot.

Recipe Tips

• How to blend hot soup safely: Only fill the blender halfway and use a folded dish towel over the lid to avoid spills and burns.
• Can I use frozen broccoli? Yes, but fresh broccoli gives a better texture and brighter flavor.
• How to make it vegetarian: Swap chicken broth for vegetable broth for a vegetarian version.
• Can I add cheese? Yes, stir in shredded cheddar after blending for extra richness.
• What if I want it chunkier? Only blend half the soup and leave the rest as-is for texture.

What To Serve With Cream of Broccoli Soup

This soup pairs well with light sides or hearty bread:

• Garlic bread or baguette
• Grilled cheese sandwich
• Garden salad with vinaigrette
• Baked potato
• Crackers or croutons

How To Store Cream of Broccoli Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop.

Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring frequently.

Cream of Broccoli Soup Nutrition Facts

• Calories: 147
• Fat: 9g
• Carbohydrates: 12g
• Protein: 5g
• Fiber: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup dairy-free?
Yes, use plant-based butter and milk alternatives like oat or almond milk.

Why is my soup too thin or thick?
Adjust the flour or milk in the thickening step to reach your desired consistency.

Can I add protein to this soup?
Yes, add cooked chicken or white beans after blending for a protein boost.

Is it okay to skip the thickener?
Yes, but the soup will have a thinner consistency.

Can I use a food processor instead of a blender?
Yes, but work in batches and be cautious with hot liquids.

Try More Recipes:

• Barefoot Contessa Black Bean Soup Recipe
• Ina Garten Overnight Breakfast Casserole
• Ina Garten Crab Rangoon Dip