Ina Gartens Broccoli Cheddar Soup Recipes

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

INA GARTEN'S BROCCOLI CHEDDAR SOUP

Steps:

• Melt the butter over medium heat in a large deep pot or Dutch oven.
• Add the onion, carrot, and garlic and cook until just tender, about 5 minutes.
• Add the flour and cook until golden, about 3 to 4 minutes. Slowly whisk in the half and half until smooth.
• Stir in the chicken broth, broccoli, bay leaves, nutmeg, 1/2 tsp sald, and a few grinds of black pepper; bring it to a boil.
• Once the broth has thickened and the broccoli becomes very tender, reduce the heat to medium-low and simmer, uncovered, while stirring occasionally, for about 15 minutes.
• To prepare the potato, prick it all over with a fork and place it on a microwave-safe plate.
• Microwave it on high until tender, flipping halfway through, about 6 minutes.
• Allow to cool before peeling.
• Mash the potato with a fork or potato masher until crumbly.
• Reserve about 2 cups of the soup in a liquid measuring cup. Remove and discard the bay leaves from the broth.
• Cool the soup for about 5 minutes. Add the remaining hot soup to a blender, filling it no more than halfway.
• Add the mashed potatoes.
• Cover the blender and blend the ingredients until the mixture is smooth.
• Return the pureed soup and reserved 2 cups of soup to the pot.
• Add the shredded cheddar to the soup and cook until melted and smooth.
• Season with kosher salt and black pepper to taste.
• Serve in bowls with toast and top with more shredded cheddar cheese.

BROCCOLI-CHEDDAR SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
• Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.
• When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.
• Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.

ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
• Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
• Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
• Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.