Broccoli and White Cheddar Soup with Garlic Croutons

Name: Broccoli and White Cheddar Soup with Garlic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp unsalted butter; 1 medium onion, diced; 2 cloves garlic, minced; 1 lb broccoli florets; 1 large potato, peeled and diced; 4 cups vegetable broth; 1 cup whole milk; 2 cups shredded white cheddar cheese; Salt and pepper to taste; 4 slices of sourdough bread; 2 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp dried thyme

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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If you're looking for a comforting bowl of warmth as the weather turns chilly, this Broccoli and White Cheddar Soup with Garlic Croutons is your go-to. It’s a twist on the classic broccoli cheddar combo that's perfect for cozy nights in.

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Ingredients for Broccoli and White Cheddar Soup with Garlic Croutons

Butter: Starts the soup with a rich, velvety base—unsalted gives you control over the seasoning.

Onion: Adds a subtle sweetness and depth to the soup.

Garlic: Provides a fragrant kick that complements the cheddar beautifully.

Broccoli: The star of the show, bringing nutrients and a vibrant green color.

Potato: Helps thicken the soup naturally without needing additional cream.

Vegetable broth: The backbone of the soup, enhancing flavor while keeping it vegetarian-friendly.

Whole milk: Adds creaminess and helps balance the sharpness of the cheddar.

White cheddar cheese: Gives the soup its signature cheesy taste with a touch of sharpness.

Sourdough bread: Perfect for making croutons that are crispy on the outside, soft on the inside.

Olive oil, garlic powder, dried thyme: Infuse the croutons with flavor, making them irresistible.

Tips & Tricks

For a thicker soup, use a little less broth or add an extra potato.
To make it vegan, substitute the butter and milk with plant-based alternatives and use nutritional yeast instead of cheese.
If you like a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce.

Serving Suggestions

This soup pairs wonderfully with a light salad dressed in a tangy vinaigrette. If you're looking for a heartier meal, serve it alongside a grilled cheese sandwich. A glass of crisp white wine complements the cheesy notes beautifully.

Frequently Asked Questions

Can I freeze this soup?: Yes, just cool it completely before transferring to airtight containers. It can be frozen for up to 3 months.
Do I have to use sourdough bread?: No, any sturdy bread that can hold up to toasting will work just fine.
What if I don't have an immersion blender?: You can carefully use a regular blender, just do it in batches to avoid overfilling.

Broccoli and White Cheddar Soup with Garlic Croutons Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once the butter is melted, toss in the diced onion. Sauté the onion until it becomes translucent, which should take about 5 minutes. This step lays the foundation for flavor, so don’t rush it.

Next, add in the minced garlic and give it a quick stir. Let it cook for about a minute until it’s fragrant. You’ll know it’s ready when your kitchen smells amazing.

Now, it's time to bring in the broccoli florets and diced potato. Pour in the vegetable broth to cover everything and bring the pot to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes. This allows the broccoli and potatoes to become tender.

While the soup simmers, preheat your oven to 350°F (175°C). Cut the sourdough bread into cubes and toss them with olive oil, garlic powder, and dried thyme. Spread the cubes onto a baking sheet and bake for 10-12 minutes until they’re golden and crispy. These will be your crunchy soup toppers.

Once the veggies in the soup are tender, use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

Stir in the milk and shredded white cheddar cheese. Mix until the cheese is fully melted and everything is well incorporated. Taste your soup and season with salt and pepper to your liking.

Finally, ladle the soup into bowls and top with those delicious garlic croutons. If you’re feeling extra cheesy, sprinkle some additional cheddar on top.

Why You'll Love This Recipe

Rich and creamy texture without being overly heavy.
The homemade garlic croutons add a delightful crunch.
Quick and easy weeknight meal in under an hour.
A delicious way to sneak in some extra veggies.

Ingredients

2 tbsp unsalted butter

1 medium onion, diced

2 cloves garlic, minced

1 lb broccoli florets

1 large potato, peeled and diced

4 cups vegetable broth

1 cup whole milk

2 cups shredded white cheddar cheese

Salt and pepper to taste

4 slices of sourdough bread

2 tbsp olive oil

1 tsp garlic powder

1/2 tsp dried thyme

Step-by-step Instructions

1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3. Add the broccoli florets and diced potato to the pot. Pour in the vegetable broth and bring to a boil.

4. Reduce the heat to a simmer, cover, and cook until the broccoli and potatoes are tender, about 15 minutes.

5. Meanwhile, preheat your oven to 350°F (175°C).

6. Cut the sourdough bread into cubes. Toss with olive oil, garlic powder, and dried thyme. Spread on a baking sheet and bake for 10-12 minutes, or until golden and crispy.

7. Using an immersion blender, puree the soup until smooth. Stir in the milk and shredded white cheddar cheese until fully melted and incorporated.

8. Season the soup with salt and pepper to taste.

9. Serve hot, garnished with garlic croutons and a sprinkle of additional cheddar cheese if desired.

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