Broccoli Cheese Soup with Garlic Croutons

Introduction

Broccoli Cheese Soup is the ultimate comfort food—creamy, rich, and full of flavor, it’s perfect for chilly days or whenever you need a bowl of something warm and satisfying. This version is made extra special with homemade garlic croutons and a generous drizzle of sharp cheddar cheese on top, adding a delightful crunch and a cheesy, tangy finish. This soup is easy to make, budget-friendly, and can be a fantastic way to sneak in some greens while still keeping everyone at the table happy. Whether you’re serving it as a starter, a side dish, or a main course, this soup is bound to be a family favorite.

Ingredients:

For the Soup:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh broccoli florets (about 1 large head of broccoli)
• 1 large carrot, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk or half-and-half
• 2 cups shredded sharp cheddar cheese
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

For the Garlic Croutons:

• 3 cups cubed day-old French bread or baguette
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon dried Italian herbs (optional)

For the Sharp Cheddar Drizzle:

• 1 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder

Preparation

Step 1: Prepare the Garlic Croutons

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine cubed bread, olive oil, minced garlic, salt, and dried Italian herbs (if using). Toss until the bread is well-coated.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake for 10-12 minutes, or until golden brown and crispy, turning halfway through the baking time. Set aside to cool.

Step 2: Start the Soup Base

1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the finely chopped onion and cook until translucent, about 5-6 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.

Step 3: Cook the Vegetables

1. Stir in the diced carrot and cook for about 4 minutes.
2. Add the broccoli florets and continue to cook for another 5 minutes, stirring occasionally.
3. Sprinkle the flour over the vegetables, stirring well to coat everything evenly. Cook for 2 minutes to remove the raw flour taste.

Step 4: Add Broth and Simmer

1. Pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Increase the heat to high and bring the mixture to a gentle boil.
2. Reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.

Step 5: Blend and Add Dairy

1. Use an immersion blender to puree the soup to your desired consistency (smooth or chunky). Alternatively, transfer batches to a countertop blender and blend until smooth, then return to the pot.
2. Stir in the heavy cream, whole milk, and shredded cheddar cheese. Simmer gently for another 5-7 minutes until the cheese is fully melted and the soup is creamy.
3. Add smoked paprika, dried thyme, salt, and freshly ground black pepper to taste.

Step 6: Prepare the Cheddar Drizzle

1. In a small saucepan over medium heat, combine shredded sharp cheddar cheese, heavy cream, and garlic powder.
2. Stir constantly until the mixture is smooth and well-combined. Remove from heat.

Step 7: Assemble and Serve

1. Ladle the soup into bowls.
2. Top with a handful of garlic croutons.
3. Drizzle the sharp cheddar cheese mixture over the soup.
4. Garnish with additional shredded cheddar cheese or a sprinkle of smoked paprika if desired.

Cooking Notes

• Consistency: If you prefer a thicker soup, mix an additional tablespoon of flour with a bit of water to make a slurry, then stir it into the soup while it’s simmering.
• Blending: If you want a chunky texture, only blend half of the soup or use a potato masher to break down the larger pieces of broccoli.
• Cheese: Use a high-quality sharp cheddar for the best flavor. Avoid pre-shredded cheese as it often contains anti-caking agents that can affect the soup’s texture.
• Storage: This soup keeps well in the fridge for up to 3 days. It can also be frozen for up to 2 months, but note that the texture might change slightly due to the dairy content.

Serving Suggestions

• Serve this Broccoli Cheese Soup in a bread bowl for an extra indulgent experience.
• Pair it with a side salad dressed with a tangy vinaigrette to cut through the richness.
• Add a sprinkle of crispy bacon bits or diced chives on top for added flavor and texture.
• Enjoy with a glass of crisp white wine like a Chardonnay or Sauvignon Blanc, or keep it classic with a glass of iced tea.

Tips

• Broccoli: You can use frozen broccoli if fresh isn’t available—just reduce the cooking time slightly.
• Make It Vegetarian: Use vegetable broth instead of chicken broth.
• Low-Carb Option: Skip the flour and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for thickening.
• Extra Veggies: Add a handful of spinach or kale when you blend the soup for extra greens.
• Heat: For a bit of spice, add a pinch of cayenne pepper or a dash of hot sauce.
• Croutons Alternative: If you’re short on time, store-bought croutons can be used, but homemade garlic croutons add a fresh and flavorful crunch.

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 14g
• Carbohydrates: 30g
• Fat: 28g
• Sodium: 950mg
• Fiber: 4g
• Sugar: 7g

Prep Time:

• 20 minutes

Cooking Time:

• 35 minutes

Total Time:

• 55 minutes

Conclusion

Broccoli Cheese Soup with Garlic Croutons and a Sharp Cheddar Drizzle is the perfect blend of creamy, crunchy, and cheesy. This satisfying dish is quick to make and tastes like a comforting hug in a bowl, making it perfect for any weeknight meal or a special gathering. With the added touch of homemade croutons and a cheesy drizzle, each spoonful offers layers of flavors that will make you come back for more. Whether you’re making this dish to warm up on a cold night or to enjoy a cozy lunch, it’s sure to be a hit!

Broccoli Cheese Soup with Garlic Croutons

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• Author: Imili Johnson
• Total Time: 55 minutes

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Ingredients

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For the Soup:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh broccoli florets (about 1 large head of broccoli)
• 1 large carrot, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk or half-and-half
• 2 cups shredded sharp cheddar cheese
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

For the Garlic Croutons:

• 3 cups cubed day-old French bread or baguette
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon dried Italian herbs (optional)

For the Sharp Cheddar Drizzle:

• 1 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder

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Instructions

Step 1: Prepare the Garlic Croutons

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine cubed bread, olive oil, minced garlic, salt, and dried Italian herbs (if using). Toss until the bread is well-coated.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake for 10-12 minutes, or until golden brown and crispy, turning halfway through the baking time. Set aside to cool.

Step 2: Start the Soup Base

1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the finely chopped onion and cook until translucent, about 5-6 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.

Step 3: Cook the Vegetables

1. Stir in the diced carrot and cook for about 4 minutes.
2. Add the broccoli florets and continue to cook for another 5 minutes, stirring occasionally.
3. Sprinkle the flour over the vegetables, stirring well to coat everything evenly. Cook for 2 minutes to remove the raw flour taste.

Step 4: Add Broth and Simmer

1. Pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Increase the heat to high and bring the mixture to a gentle boil.
2. Reduce the heat to low and simmer for 15-20 minutes until the vegetables are tender.

Step 5: Blend and Add Dairy

1. Use an immersion blender to puree the soup to your desired consistency (smooth or chunky). Alternatively, transfer batches to a countertop blender and blend until smooth, then return to the pot.
2. Stir in the heavy cream, whole milk, and shredded cheddar cheese. Simmer gently for another 5-7 minutes until the cheese is fully melted and the soup is creamy.
3. Add smoked paprika, dried thyme, salt, and freshly ground black pepper to taste.

Step 6: Prepare the Cheddar Drizzle

1. In a small saucepan over medium heat, combine shredded sharp cheddar cheese, heavy cream, and garlic powder.
2. Stir constantly until the mixture is smooth and well-combined. Remove from heat.

Step 7: Assemble and Serve

1. Ladle the soup into bowls.
2. Top with a handful of garlic croutons.
3. Drizzle the sharp cheddar cheese mixture over the soup.
4. Garnish with additional shredded cheddar cheese or a sprinkle of smoked paprika if desired.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 420
• Sodium: 950mg
• Protein: 14g