Description
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.
Ingredients
Scale
- 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)
Instructions
- 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.