Description
Creamy Ina Garten broccoli cheddar soup delivers rich comfort straight from her Barefoot Contessa kitchen. Melted sharp cheddar and tender broccoli florets combine in a silky blend that warms your soul with classic American culinary magic.
Ingredients
Scale
Main Vegetables:
- 1 large head of broccoli, finely chopped
- 1 medium yellow onion, chopped
- 2 stalks celery, thinly sliced
- 1 large carrot, grated
Dairy and Cheese:
- 3 cups shredded cheddar cheese
- 2 cups whole milk
- 4 tablespoons butter
Other Ingredients:
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- Salt and pepper to taste
- 1 baguette for serving
Instructions
- Prepare the aromatic base by melting 4 tablespoons (57 grams) of butter in a large pot over medium heat. Introduce finely chopped onions and delicately sliced celery, gently sautéing until the vegetables become translucent and release their fragrant essence, approximately 4-5 minutes.
- Dust the softened vegetables with 1/4 cup (30 grams) of all-purpose flour, whisking thoroughly to create a smooth, golden roux. Continue stirring for 60-90 seconds to eliminate any raw flour taste and develop a rich, nutty undertone.
- Gradually incorporate 3 cups (710 milliliters) of low-sodium chicken broth, whisking continuously to prevent lump formation. Season with kosher salt and freshly ground black pepper, tailoring the flavor profile to your preference.
- Introduce meticulously chopped broccoli florets and freshly grated carrots into the simmering liquid. Allow the mixture to reach a gentle boil, then reduce heat to low, enabling the vegetables to tenderize and meld their flavors for 18-22 minutes.
- Stream 2 cups (480 milliliters) of whole milk into the soup, maintaining a steady stirring motion. Progressively fold in 3 cups (340 grams) of sharp cheddar cheese, stirring until the cheese dissolves completely, creating a luxuriously smooth and velvety consistency.
- Ladle the piping hot soup into waiting bowls, accompanied by crusty artisan bread for an indulgent dining experience. Garnish with a sprinkle of additional cheese or fresh herbs if desired.
Notes
- Warm, crusty baguette slices add delightful textural contrast to the soup’s rich, cheesy profile.
- Refrigerate leftovers in an airtight container for 3-4 days, reheating gently on the stovetop to preserve creamy consistency.
- Prepare soup ahead of time, allowing flavors to develop and deepen during resting period.
- Gradually add cheese while stirring continuously to prevent separation and achieve a velvety smooth texture.
- Simmer broccoli and carrots for 20 minutes to soften vegetables perfectly while maintaining nutritional value and vibrant color.
- Gradually incorporate chicken broth to prevent clumping and create a silky, consistent soup base.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 444 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 68 mg