Ina Garten’s Broccoli Cheddar Soup is a rich, creamy, and cheesy delight, perfect for cozy evenings or as a comforting lunch. Made with tender broccoli, sharp cheddar cheese, and a creamy base, this soup brings together the best of both worlds—vegetables and cheese—in a single, delicious bowl. It’s easy to make and sure to become a family favorite.

What is Ina Garten’s Broccoli Cheddar Soup?

Ina Garten’s Broccoli Cheddar Soup is a velvety soup made with fresh broccoli florets, sautéed onions, and a creamy cheddar cheese base. The soup is blended to a smooth consistency but can be left a little chunky for added texture. It’s a comforting dish that’s perfect for chilly days or when you need a hearty meal in a bowl.

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Why You Should Try This Recipe

Creamy and Cheesy: The sharp cheddar cheese provides a rich flavor that balances perfectly with the fresh broccoli.
Quick and Easy: This soup comes together in under an hour, making it perfect for weeknight dinners.
Vegetable-Packed: Broccoli adds nutrients and flavor to this indulgent soup.

Customizable: Adjust the thickness and creaminess to your preference by altering the amount of cream and broth.
Perfect Comfort Food: Ideal for a cozy night in or serving as a starter for a dinner party.

Ingredients Needed to Make Ina Garten’s Broccoli Cheddar Soup

4 tablespoons unsalted butter

1 large onion, chopped
2 cloves garlic, minced
4 cups broccoli florets (about 1 large head)

4 cups chicken or vegetable broth
2 cups half-and-half or heavy cream
2 1/2 cups sharp cheddar cheese, grated

2 tablespoons all-purpose flour
Salt and pepper, to taste
A pinch of nutmeg (optional)

Freshly chopped parsley or chives, for garnish (optional)

Equipment

Large Pot or Dutch Oven: For cooking the soup.
Blender or Immersion Blender: To puree the soup.

Whisk: For mixing the flour into the broth.
Ladle: For serving.

Instructions to Make Ina Garten’s Broccoli Cheddar Soup

Sauté the Onions and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.

Add the Broccoli and Broth: Stir in the broccoli florets and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, until the broccoli is tender.
Blend the Soup: Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup or leave some broccoli pieces intact. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Make the Cream Base: In a separate small bowl, whisk together the flour and 1/4 cup of the half-and-half to form a smooth slurry. Add the slurry to the soup, stirring constantly to avoid lumps. Then, slowly stir in the remaining half-and-half or cream.

Add the Cheese: Gradually stir in the grated cheddar cheese, a handful at a time, until fully melted and incorporated into the soup. Stir constantly to ensure the cheese melts smoothly without clumping.
Season and Simmer: Season the soup with salt, pepper, and a pinch of nutmeg (if using). Let the soup simmer for another 5 minutes to thicken slightly and allow the flavors to meld together.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or chives, if desired. Serve with crusty bread or alongside a salad for a complete meal.

What Goes Well With Ina Garten’s Broccoli Cheddar Soup

This creamy, cheesy soup pairs beautifully with a variety of sides and accompaniments:

Crusty Bread: Serve with a warm, crusty baguette or garlic bread for dipping.
Grilled Cheese Sandwich: A classic grilled cheese sandwich is the perfect partner for this soup.

Salad: Pair with a light green salad or Caesar salad to balance the richness of the soup.
Baked Potatoes: For a heartier meal, serve alongside baked potatoes topped with sour cream and chives.

Essential Tips for Perfecting Ina Garten’s Broccoli Cheddar Soup

To ensure your soup turns out perfectly, follow these tips:

Use Fresh Broccoli: Fresh broccoli florets give the best texture and flavor to the soup. Frozen broccoli can be used, but the texture may be slightly different.
Grate Your Own Cheese: For the best melting consistency, grate your own sharp cheddar cheese instead of using pre-shredded cheese, which can have additives that prevent it from melting smoothly.
Adjust Thickness: If the soup is too thick, add a bit more broth or cream to thin it out. For a thicker soup, let it simmer longer to reduce slightly.

Simmer Gently After Adding Cheese: Be careful not to boil the soup after adding the cheese, as high heat can cause the cheese to separate and become grainy.

Variations of Ina Garten’s Broccoli Cheddar Soup

Feel free to experiment with different ingredients and variations:

Add Bacon: Stir in crispy bacon bits for added flavor and texture.

Spicy Broccoli Cheddar Soup: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat.
Cheddar and Parmesan: Mix sharp cheddar with a bit of Parmesan for an extra depth of flavor.
Cauliflower Broccoli Soup: Replace half the broccoli with cauliflower for a slightly different take on this classic soup.

Vegan Version: Substitute the butter, cream, and cheese with plant-based alternatives and use vegetable broth for a vegan-friendly version.

Storing Ina Garten’s Broccoli Cheddar Soup: Best Practices

If you have leftovers, here’s how to store them properly:

Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3-4 days.

Freeze: This soup freezes well. Let it cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

Reheating Ina Garten’s Broccoli Cheddar Soup: Best Practices

To reheat your leftover soup:

Stovetop Method: Reheat the soup over low heat, stirring occasionally to prevent the cheese from separating. Add a splash of broth or cream if the soup is too thick.

Microwave Method: Reheat individual portions in the microwave, stirring halfway through to ensure even heating.

FAQs

Can I use frozen broccoli for broccoli cheddar soup?

Yes, you can use frozen broccoli for broccoli cheddar soup. Simply thaw the broccoli before adding it to the soup, and adjust the cooking time slightly as frozen broccoli tends to cook faster than fresh.

How do I prevent the cheese from curdling in broccoli cheddar soup?

To prevent the cheese from curdling, make sure to add the cheese over low heat. Gradually stir it in and avoid boiling the soup after the cheese is added, as high heat can cause the cheese to separate and become grainy.

Can I make broccoli cheddar soup ahead of time?

Yes, broccoli cheddar soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm it slowly on the stovetop and stir occasionally to maintain the creamy texture.

How can I thicken broccoli cheddar soup?

To thicken broccoli cheddar soup, you can simmer it for a bit longer to reduce the liquid or add a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Stir the slurry into the soup and let it simmer until thickened.

Final Words

Ina Garten’s Broccoli Cheddar Soup is the ultimate comfort food, combining the richness of cheddar cheese with the freshness of broccoli for a creamy and satisfying meal. Whether you’re serving it as a starter or as the main event, this soup is sure to impress. Garnish with your favorite toppings and enjoy the warm, comforting flavors in every bite.

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