Ina Garten Broccoli Cheddar Soup
One key to making this soup perfect is to sauté the onions, carrots, and garlic until they're tender, which brings out their natural sweetness and adds depth to the flavor.And trust me, the combination of creamy cheddar and fresh broccoli creates a velvety texture that's simply irresistible.I love how versatile this soup is — you can pair it with a crusty baguette or a light salad for a complete meal.
Servings: 6
Ingredients
- 4 tbsp Butter
- 1 medium Onion chopped
- 2 Carrots grated
- 3 cloves Garlic minced
- 1/4 cup All-Purpose Flour
- 4 cups Chicken Broth
- 1 cup Half-and-Half
- 4 cups Broccoli Florets
- 2 Bay Leaves
- 1/4 tsp Nutmeg
- 2 cups Cheddar Cheese shredded
- Salt to taste
- Black Pepper to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Sauté the chopped onion for about 5 minutes, until it's soft.
- Add the minced garlic and grated carrots to the pot.
- Cook for another 2 minutes.
- Sprinkle the flour over the vegetables.
- Cook, stirring constantly, for about 1 minute or until the flour starts to turn golden.
- Slowly pour in the chicken broth while whisking to prevent lumps.
- Add the bay leaves and nutmeg.
- Stir in the half-and-half, then add the broccoli florets.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Remove the bay leaves.
- Gradually stir in the shredded cheddar cheese until it melts completely.
- Season the soup with salt and pepper to taste.
- Serve hot.