Ina Garten Broccoli Cheddar Soup

This soup deserves a homemade biscuit and inas buttermilk cheddar biscuits.

Ina garten broccoli cheddar soup. December 3 2011 at 306 pm. Melt the butter in a large dutch oven or pot over medium heat. Salt and freshly ground black pepper. Feel free to add some extra broccoli in there.

Heat the olive oil in a large pot over medium high heat. Using a towel hold the lid down and blend on the highest setting until the soup is pureed. Season to taste with salt and pepper. Beckis whole life recently postedsimple sesame noodles.

Serve hot with a garnish of bacon. 4 heads broccoli cut into 1 inch pieces. Cut the reserved broccoli into 12 inch pieces. Add the corn to the soup then add the half and half and cheddar.

Whisk in the flour and cook until golden 3 to 4 minutes then gradually whisk. Perfect on a winter night yet we crave it year round. Pour the soup into a blender filling the pitcher no more than halfway full. 1 stick 4 ounces unsalted butter.

Ina garten is the author of the barefoot contessa cookbooks and host of barefoot contessa on food network. Your picture is pretty too. I used to go to ruby tuesdays just to get this soup. Parmigiano reggiano and the cayenne to the blender.

I havent had broccoli cheddar soup in a while but its one of my favorites. 1 whole onion diced. Add the spinach beer cheddar the 2 tbs. Cook for 5 more minutes until the cheese is melted.

Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. 2 cups chopped broccoli florets. Nov 22 2019 this soup is stick to your bones good. Olive oil for drizzling.

Pour the soup into warmed bowls and garnish with parmigiano reggiano and the broccoli pieces.