Creamy Broccoli Cheddar Soup with Crispy Croutons

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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This Creamy Broccoli Cheddar Soup with Crispy Croutons is a comforting classic that never goes out of style. Rich, cheesy, and loaded with fresh broccoli, it's perfect for chilly days when you crave something warm and cozy. The homemade croutons add a delightful crunch that complements the creamy texture of the soup.

Ingredients for Creamy Broccoli Cheddar Soup with Crispy Croutons

The foundation of this soup starts with butter, which helps to sauté the onion and garlic, creating a flavor-packed base. Broccoli florets bring a fresh, green element that pairs beautifully with the cheesy components. The chicken or vegetable broth provides depth, while whole milk adds creaminess without being overly heavy. Sharp cheddar cheese is the star, offering rich, tangy notes. A bit of all-purpose flour thickens the soup just right. Seasoning with salt, black pepper, and a pinch of nutmeg elevates the flavors. For the croutons, cubed bread tossed in olive oil, garlic powder, and dried thyme makes them a flavorful topping.

Tips & Tricks

  • If you prefer a chunkier soup, reserve some broccoli florets before blending and add them back in after for texture.
  • Using a mix of sharp cheddar and another cheese like Gruyère adds extra depth to the flavor.
  • Stale bread works best for croutons as it crisps up nicely without becoming chewy.

Serving Suggestions

This soup pairs wonderfully with a fresh green salad for a light meal. For a heartier option, serve it alongside a grilled cheese sandwich. A glass of crisp white wine or apple cider complements the cheese beautifully.

Frequently Asked Questions

Can I use frozen broccoli?
Yes, frozen broccoli works in a pinch. Just add it straight to the pot without thawing.
How do I store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. The croutons should be kept separately to maintain their crunch.
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth.

Creamy Broccoli Cheddar Soup with Crispy Croutons Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, which should take about 5 minutes. This step is crucial for building the flavor base of your soup.

Next, toss in the broccoli florets, letting them cook for about 3 minutes. This slight sauté releases their earthy aroma. Sprinkle the flour over the broccoli and let it cook for another minute, stirring constantly. This helps to thicken the soup later.

Gradually pour in the broth, stirring all the while to avoid lumps. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the broccoli is tender. At this point, you can use an immersion blender to blend the soup until smooth. If you don't have one, a regular blender works, but you'll need to blend the soup in batches.

Once blended, stir in the milk and bring the soup to a gentle simmer. Add the shredded cheddar cheese gradually, stirring constantly until it's fully melted and the soup is smooth. Season with salt, pepper, and a pinch of nutmeg, adjusting to your taste.

For the croutons, preheat your oven to 375°F. Toss the bread cubes with olive oil, garlic powder, and dried thyme. Spread them on a baking sheet and bake for 10-12 minutes until they're golden brown and crispy. These will add a delightful texture contrast to your creamy soup.

Finally, serve the soup hot, topped with your freshly made crispy croutons. Enjoy every comforting spoonful!

Why You'll Love This Recipe

  • Perfect balance of creamy, cheesy goodness and fresh broccoli flavor.
  • Quick and straightforward to make, with minimal prep time.
  • Homemade croutons add an irresistible crunch.
  • Customizable with your choice of broth and cheese.

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

Step-by-step 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.

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