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Ina Garten Broccoli Cheddar Soup

Ina Garten Broccoli Cheddar Soup
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This recipe is made by softening onions in butter, cooking broccoli in stock until tender, thickening the base lightly, then blending part of the soup and finishing it with cheddar cheese. The broccoli provides body and flavor, while the cheese melts in gently at the end to keep the soup smooth and creamy without separating.

Ingredients

  • Unsalted butter – 4 tablespoons

  • Olive oil – 1 tablespoon

  • Onion – 1 large, chopped

  • Garlic – 2 cloves, minced

  • All-purpose flour – ¼ cup

  • Vegetable stock or chicken stock – 1 litre (4 cups)

  • Broccoli – 900 g (2 lb), chopped (stems and florets)

  • Whole milk or half-and-half – 240 ml (1 cup)

  • Sharp cheddar cheese – 300 g (3 cups), freshly grated

  • Salt – to taste

  • Black pepper – to taste

  • Ground nutmeg – a small pinch (optional)

Instructions

  • Cook the base – Heat butter and olive oil in a large pot over medium heat. Add onion and cook for 6–8 minutes until soft.

  • Add garlic gently – Stir in garlic and cook for 30 seconds until fragrant.

  • Thicken lightly – Sprinkle flour over the onions and cook for 1 minute, stirring constantly.

  • Build the soup – Gradually whisk in stock, then add broccoli, salt, and pepper. Bring to a gentle simmer.

  • Cook until tender – Simmer for 15–18 minutes until broccoli is very soft.

  • Blend partially – Blend part of the soup until creamy, leaving some texture if desired.

  • Finish with dairy – Stir in milk and remove from heat. Add cheddar cheese gradually, stirring until melted and smooth.

Find it online: https://inagartendishes.com/ina-garten-broccoli-cheddar-soup/