Ina Garten Broccoli Cheddar Soup is made with fresh broccoli florets, shredded cheddar cheese, whole milk, yellow onion, garlic, and Dijon mustard. This creamy Broccoli Cheddar Soup recipe creates a easy and quick dinner that takes about 40 minutes to prepare and can serve up to 4 people.
? Why You’ll Love This Broccoli Cheddar Soup Recipe:
- Rich and Creamy Texture: The combination of whole milk and cheddar cheese gives this soup a luxurious, creamy texture that’s incredibly satisfying.
- Flavorful and Comforting: With the perfect blend of garlic, onion, and Dijon mustard, this soup offers a rich, comforting flavor that’s perfect for cold days.
- Nutritious Ingredients: Packed with fresh broccoli and carrots, this soup is not only delicious but also provides essential vitamins and nutrients.
- Quick and Easy to Make: This recipe can be prepared in under an hour, making it an excellent option for a comforting weeknight dinner.
? Ina Garten Broccoli Cheddar Soup Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 3 garlic cloves, chopped (about 1 tablespoon)
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese, about 2 heaping cups
- Homemade croutons, for serving, optional
? How To Make Ina Garten Broccoli Cheddar Soup
- Melt the Butter: In a big pot or Dutch oven set on medium heat, melt the butter. Put in the onion, salt, and pepper. Stir and cook for 5 minutes, or until the onion gets soft.
- Add Garlic and Flour: Add the garlic and stir it in. Cook for one more minute. Then add the flour and keep whisking for one to two minutes, or until the flour turns brown.
- Mix in Milk: Slowly add the milk while mixing all the time until combined.
- Add Vegetables and Mustard: Stir in the broccoli, carrot, and Dijon mustard. Let it cook on low heat for 15 to 20 minutes, or until the broccoli is soft.
- Add Cheese: Slowly add the cheese, stirring after each addition, until all of it melts and the soup is smooth.
- Season and Serve: Add salt and pepper to taste. Serve with croutons if desired.
? Recipe Tips:
- Use Fresh Broccoli: Always use fresh broccoli florets for the best flavor and texture. Frozen broccoli can make the soup watery.
- Shred Your Own Cheese: Shred your own cheddar cheese instead of using pre-shredded. Pre-shredded cheese often contains additives that can prevent it from melting smoothly.
- Watch the Flour: When adding the flour, make sure to cook it for the full one to two minutes to remove any raw flour taste and help thicken the soup properly.
- Slowly Add Milk: When adding the milk, do it slowly and keep stirring to avoid lumps. This ensures a smooth and creamy soup.
? What To Serve With Broccoli Cheddar Soup?
This Creamy Broccoli Cheddar Soup pairs well with crusty bread, a side salad, roasted vegetables, or garlic bread. It also can be served alongside grilled cheese sandwiches, baked potatoes, coleslaw, or fruit salad for a complete and delicious dinner.
? How To Store Leftovers Broccoli Cheddar Soup?
- Refrigerate: Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the soup in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
? How To Reheat Leftovers Broccoli Cheddar Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Place the soup in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and heat on medium, stirring occasionally, until warmed through.
FAQ’S
Can I Use Frozen Broccoli Instead Of Fresh?
It’s best to use fresh broccoli for better texture and flavor. Frozen broccoli can make the soup watery.
Can I Use A Different Type Of Cheese?
Yes, you can use other cheeses like Monterey Jack or Gruyère, but cheddar gives the classic flavor.
What If My Soup Is Too Thick?
If your soup is too thick, add more vegetable broth or milk a little at a time until you reach the desired consistency.
Why Is My Cheese Not Melting Smoothly?
Pre-shredded cheese often contains additives that prevent it from melting smoothly. Shred your own cheese for the best results.
What If My Soup Is Too Thin?
To thicken a thin soup, mix a tablespoon of cornstarch with cold water and add it to the soup. Let it simmer until it thickens.
Ina Garten Broccoli Cheddar Soup Nutrition Facts
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 70mg
- Sodium: 800mg
- Total Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 18g
Try More Ina Garten Recipes:
- Ina Garten Cucumber Soup
- Ina Garten Zucchini Basil Soup
- Barefoot Contessa Mushroom Soup
- Ina Garten Loaded Potato Soup
Ina Garten Broccoli Cheddar Soup
Description
Ina Garten Broccoli Cheddar Soup is made with fresh broccoli florets, shredded cheddar cheese, whole milk, yellow onion, garlic, and Dijon mustard. This creamy Broccoli Cheddar Soup recipe creates a easy and quick dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Melt the Butter: In a big pot or Dutch oven set on medium heat, melt the butter. Put in the onion, salt, and pepper. Stir and cook for 5 minutes, or until the onion gets soft.
- Add Garlic and Flour: Add the garlic and stir it in. Cook for one more minute. Then add the flour and keep whisking for one to two minutes, or until the flour turns brown.
- Mix in Milk: Slowly add the milk while mixing all the time until combined.
- Add Vegetables and Mustard: Stir in the broccoli, carrot, and Dijon mustard. Let it cook on low heat for 15 to 20 minutes, or until the broccoli is soft.
- Add Cheese: Slowly add the cheese, stirring after each addition, until all of it melts and the soup is smooth.
- Season and Serve: Add salt and pepper to taste. Serve with croutons if desired.
Notes
- Use Fresh Broccoli: Always use fresh broccoli florets for the best flavor and texture. Frozen broccoli can make the soup watery.
- Shred Your Own Cheese: Shred your own cheddar cheese instead of using pre-shredded. Pre-shredded cheese often contains additives that can prevent it from melting smoothly.
- Watch the Flour: When adding the flour, make sure to cook it for the full one to two minutes to remove any raw flour taste and help thicken the soup properly.
- minutes to remove any raw flour taste and help thicken the soup properly.
Slowly Add Milk: When adding the milk, do it slowly and keep stirring to avoid lumps. This ensures a smooth and creamy soup.