Broccoli Cheddar Soup with Cheesy Croutons

The cheesy croutons were an excellent addition as a topping and the soup was just creamy enough to strike a nice balance. It’s perfect for dinner and as leftovers with grilled cheese.

Equipment Needed

Ingredients and Recipe

Broccoli Cheddar Soup with Cheesy Croutons

Recipe Credit
Publisher – Sarah Jampel, Bon Appétit 'Broccoli Cheddar Soup with Cheesy Croutons'
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr

Equipment

  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Liquid Measuring Cup
  • Mixing Bowl
  • Dutch Oven or Large Pot, for which you have a lid
  • Wooden Spoon
  • Peeler
  • Box Grater
  • Blender or Immersion Blender
  • Baking Sheet
  • Parchment Paper or Silpat Baking Mat
  • Serving Spoon

Ingredients

For the Soup

  • 2 yellow onions coarsely chopped
  • 4 cloves garlic
  • 4 tbsp unsalted butter
  • ½ tsp chili flakes plus more for topping
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 heads broccoli
  • 1 russet potato peeled and coarsely chopped
  • 4 cups chicken stock you can also use vegetable stock or water
  • tsp kosher salt
  • 2 cups sharp cheddar cheese (8 oz) grated
  • ½ cup Greek yogurt

For the Cheddar Croutons

  • 1 cup sharp cheddar cheese (4 oz) grated
  • 4 thick slices rustic white bread you can also use sourdough or any other firm bread

Instructions

For the Soup

  • Melt the butter in a large Dutch oven or large pot, for which you have a lid, over medium-low heat. Add onion, garlic, chili flakes, salt and pepper. Stir to combine, then cover and cook, stirring occasionally, until softened and just starting to take on color, about 8-10 minutes.
  • While the onions and garlic are cooking, trim bottoms of the garlic and peel. Separate the stalks from the florets. Set the florets aside in a bowl and coarsely chop the stalks.
  • Add broccoli stalks and potato pieces to the pot and stir to coat. Increase heat to high and pour in the 4 cups of water and salt and bring to a boil. Reduce heat back to medium-low and keep at a simmer.
  • Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a knife or a fork, it should slide right through), about 20-25 minutes.
  • While the soup base is cooking, chop the broccoli florets into small pieces. Once the soup base is ready (after the 20-25 minutes in last step), add half of the broccoli florets to the pot, cover, and cook for 3-5 minutes.
  • Remove from heat and let cool for 5 minutes. In batches, transfer the contents of the pot to a blender and purée until smooth. Don't fill your blender more than halfway for each batch to avoid explosions (nobody wants that!). Pour the contents of the blender into a large bowl until all batches are done, then pour the purée back into the pot. Alternatively for this step, use an immersion blender.
  • Return the pot to the stove and place over medium heat. Add remaining half of the broccoli florets, cover pot and cook for another 3-5 minutes. Add 2 cups of cheddar cheese and stir until smooth. Cover and reduce heat to low while you make the cheddar croutons.

For the Cheddar Croutons

  • Heat your oven broiler on high and broil the slices of bread on a rimmed baking sheet until lightly browned, about 2-3 minutes (keep an eye on them, as broilers vary dramatically in power).
  • Turn bread over, then sprinkle with 1 cup of cheddar cheese and a few chili flakes. Return to oven and broil until cheese is bubbling and browned in spots, about 2-3 more minutes.

Assembly

  • Remove soup from heat and stir in ½ cup of Greek yogurt. Season with salt and black pepper to taste. Divide the soup among bowls.
  • Cut the cheese toasts into cubed pieces and top the soup with the cheddar croutons. Enjoy!
Author: Sarah Jampel
Course: Dinner
Cuisine: American

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Equipment

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