Ina Garten Cream of Broccoli Soup is made with fresh broccoli, onion, celery, chicken broth, milk, butter, flour, and ground black pepper. This easy Cream of Broccoli Soup recipe creates a creamy, flavorful dinner that takes about 45 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Cream of Broccoli Soup Recipe:
- Rich and Creamy Texture: This soup is smooth and creamy because of the broccoli, milk, and butter.
- Flavorful and Nutritious: Fresh broccoli and simple ingredients make the soup tasty and healthy.
- Easy to Make: The recipe is simple, with easy steps and common ingredients, so anyone can make it.
- Versatile Serving Options: You can serve this soup as a starter or a main dish, making it perfect for any meal.
- Customizable Seasoning: You can change the seasoning to your liking, so it’s great for different tastes and spice levels.
? 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
- Sauté Vegetables: Put 2 tablespoons of butter into a medium-sized stockpot and melt it over medium heat. Sauté the celery and onion until they are soft.
- Cook Broccoli: Add the chicken broth and broccoli florets. Cover and boil for 10 minutes, until the broccoli is tender.
- Blend Soup: Fill the blender halfway with the soup and pour it into the blender. Apply a few rapid pulses to the blender to start the soup going, then leave it on to purée, while holding the lid down with a folded dish towel. Make a smooth purée in batches and transfer to a clean pot. Alternatively, purée the soup in the pot using an immersion blender.
- Prepare Thickener: In a small saucepan, melt the remaining 3 tablespoons of butter over medium-low heat. Add the flour and milk, stirring occasionally. Whisk until thick and bubbling.
- Combine and Serve: Whisk the thickened mixture into the puréed soup. Garnish with ground black pepper and serve.
? Recipe Tips
- Cut Vegetables Evenly: Chop the onion and celery into small, even pieces to ensure they cook evenly and become soft at the same time.
- Blend Carefully: When blending the hot soup, fill the blender only halfway and hold the lid down with a folded dish towel to prevent splatters and burns.
- Thicken Slowly: When preparing the thickener with butter, flour, and milk, melt the butter first and then gradually whisk in the flour and milk. Stir constantly to avoid lumps.
?What To Serve With Cream of Broccoli Soup?
This Cream of Broccoli Soup goes well with crusty bread, a green salad, roasted vegetables, or a sandwich. It also can be served with garlic bread, a quinoa salad, baked potatoes, or a fruit salad for a tasty meal.
? How To Store Leftovers Cream of Broccoli Soup?
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the soup in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
? How To Reheat Leftovers Cream of Broccoli Soup?
- In The Oven: Reheat in an oven-safe dish at 350°F (175°C) for about 15-20 minutes until hot.
- In The Microwave: Place the soup in a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Heat the soup in a pot over medium heat, stirring occasionally, until warmed through.
FAQs
How Can I Make The Soup Thicker?
To make the soup thicker, you can add an extra tablespoon of flour to the butter and milk mixture.
Can I Add Cheese To The Soup?
Yes, adding shredded cheddar cheese can enhance the flavor. Stir in about 1 cup of cheese after blending the soup.
What If My Soup Is Too Thick?
If your soup is too thick, you can thin it out by adding a bit more broth or milk until it reaches your desired consistency.
How Do I Avoid Lumps In The Soup?
To avoid lumps, make sure to whisk the flour thoroughly into the melted butter before adding the milk. Stir continuously while cooking the mixture.
Ina Garten Cream of Broccoli Soup Nutrition Facts
- Calories 147
- Total Fat 7g
- Saturated Fat 2.9g
- Trans Fat 0g
- Cholesterol 14mg
- Sodium 769mg
- Potassium 284.7mg
- Total Carbohydrates 17g
- Dietary Fiber 0.9g
- Sugars 2.8g
- Protein 6.1g
Try More Ina Garten Recipes:
- Ina Garten Summer Minestrone Soup
- Ina Garten Broccoli Cheddar Soup
- Ina Garten Cucumber Soup
- Ina Garten Zucchini Basil Soup
Ina Garten Cream of Broccoli Soup
Description
Ina Garten Cream of Broccoli Soup is made with fresh broccoli, onion, celery, chicken broth, milk, butter, flour, and ground black pepper. This easy Cream of Broccoli Soup recipe creates a creamy, flavorful dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Sauté Vegetables: Put 2 tablespoons of butter into a medium-sized stockpot and melt it over medium heat. Sauté the celery and onion until they are soft.
- Cook Broccoli: Add the chicken broth and broccoli florets. Cover and boil for 10 minutes, until the broccoli is tender.
- Blend Soup: Fill the blender halfway with the soup and pour it into the blender. Apply a few rapid pulses to the blender to start the soup going, then leave it on to purée, while holding the lid down with a folded dish towel. Make a smooth purée in batches and transfer to a clean pot. Alternatively, purée the soup in the pot using an immersion blender.
- Prepare Thickener: In a small saucepan, melt the remaining 3 tablespoons of butter over medium-low heat. Add the flour and milk, stirring occasionally. Whisk until thick and bubbling.
- Combine and Serve: Whisk the thickened mixture into the puréed soup. Garnish with ground black pepper and serve.
Notes
- Cut Vegetables Evenly: Chop the onion and celery into small, even pieces to ensure they cook evenly and become soft at the same time.
- Blend Carefully: When blending the hot soup, fill the blender only halfway and hold the lid down with a folded dish towel to prevent splatters and burns.
- Thicken Slowly: When preparing the thickener with butter, flour, and milk, melt the butter first and then gradually whisk in the flour and milk. Stir constantly to avoid lumps.