Creamy Broccoli Cheddar Soup with Crispy Croutons
A delightful twist on classic broccoli cheddar soup featuring a creamy texture and crunchy homemade croutons, perfect for chilly evenings.
Prep time: 10 minutesCook time: 30 minutesServes: 4
Ingredients
2 tbsp unsalted butter
1 medium onion, diced
3 cloves garlic, minced
4 cups broccoli florets
3 cups chicken or vegetable broth
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
2 cups cubed bread for croutons
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp dried thyme
Instructions
1. Melt butter in a large pot over medium heat. Add onion and garlic; sauté until onion is translucent.
2. Add broccoli florets and cook for 3 minutes.
3. Stir in flour and cook for another minute.
4. Gradually add the broth, stirring constantly. Bring to a simmer and cook for 10 minutes until broccoli is tender.
5. Using an immersion blender, blend the soup until smooth.
6. Stir in milk and bring to a gentle simmer. Add cheddar cheese, stirring until melted and smooth.
7. Season with salt, pepper, and nutmeg.
8. For croutons, preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, and thyme.
9. Spread bread on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
10. Serve soup hot, topped with crispy croutons.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
