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Creamy Broccoli Cheddar Soup with Crispy Croutons

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This creamy broccoli cheddar soup is a delightful blend of fresh broccoli and sharp cheddar cheese, topped with crispy croutons for the perfect crunch. It’s a comforting dish that brings warmth and nostalgia to your table.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 1 large head)
  • 1 medium onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon paprika (optional, for flavor)
  • 1/4 teaspoon nutmeg (optional, for flavor)
  • 4 slices of bread (French, sourdough, or your choice), cut into cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Begin with preparing the ingredients: Cut the broccoli florets into small pieces, dice the onion, and finely chop the garlic. This should take about 10 minutes.
  2. In a large pot, heat the 3 tablespoons of butter over medium heat. Let it melt, making sure it doesn't brown (about 2 minutes).
  3. Add the diced onion and sauté for about 5 minutes until translucent. Stir occasionally to prevent burning.
  4. Add the minced garlic to the pot and sauté for 1 minute until fragrant, being careful not to burn it.
  5. Sprinkle the 3 tablespoons of flour over the onion-garlic mixture and stir well. Let the flour cook for about 2 minutes to remove the raw taste.
  6. Slowly pour in the 4 cups of vegetable broth (or chicken broth), stirring constantly to avoid lumps. Bring the mixture to a boil and let it simmer for 5 minutes.
  7. Add the broccoli florets and cook for another 10 minutes until tender. You can test this by piercing with a fork.
  8. Once the broccoli is cooked, remove the pot from heat and puree the soup with an immersion blender until creamy and smooth. Be careful not to over-blend it to avoid making it too thin.
  9. Return the pot to heat and add the 1 cup of heavy cream and the 2 cups of shredded cheddar cheese. Stir well until the cheese is melted and the soup is creamy. This takes about 3-5 minutes.
  10. Season the soup with 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of paprika, and 1/4 teaspoon of nutmeg (if desired). Taste the soup and adjust the seasoning as needed.
  11. While the soup is simmering, prepare the croutons: Preheat the oven to 180 °C (350 °F). Toss the bread cubes with 2 tablespoons of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of Italian seasoning, and salt and pepper. Spread them evenly on a baking sheet.
  12. Bake the croutons in the oven for about 10-15 minutes until golden brown and crispy. Stir them halfway through to ensure even browning.
  13. Serve the soup hot in bowls, garnished with additional shredded cheddar cheese and topped with crispy croutons. Enjoy your creamy broccoli cheddar soup!

Nutrition

Keywords: Be sure to add the broth slowly to avoid lumps when mixing with the flour – constant stirring is key. A high-quality immersion blender will ensure a smooth and creamy consistency. Adjust the cheese amount to your liking, but be careful not to increase the cream proportionately to maintain the right creaminess. Avoid over-blending the soup to prevent it from becoming too thin.

Find it online: https://tastelle.com/cremige-brokkoli-cheddar-suppe-mit-knusprigen-croutons/