Shredded Cheddar Broccoli Soup with Toasted Croutons
Serves 6
15 mins prep
25 mins cook
40 mins total
What could be better than cheddar broccoli soup when you want a bowl of comfort food? It's one of those homemade soup recipes that deliver a pleasurable one-two combo of creaminess and tangy-rich flavor. Ladle this hearty soup into bowls, and top with toasty sourdough croutons to make it a meal!
Cheddar broccoli soup
Croutons
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For the croutons
Preheat the oven to 375F (190C).
Put the bread cubes on a rimmed baking sheet. Drizzle with the olive oil and sprinkle the herbs over the bread. Toss to combine. Bake 10-15 minutes, until the cubes are crisp and golden. Store the croutons in a covered container at room temperature up to 5 days.
Cook the soup
Stir the olive oil, onions and garlic together in a 4-5 quart soup pot or Dutch oven and place over medium heat. Cover the pan and cook until the onions are softened, 5-7 minutes.
Add the broccoli, 5 cups broth, 1½ teaspoons salt and freshly ground black pepper (to taste) to the pot. Bring to a boil over high heat, then lower the heat to medium. Cook 15-20 minutes, partially covered, until the broccoli is tender.
Puree with an immersion blender: Scoop out 1½ cups of the broccoli with a slotted spoon into a measuring cup or bowl and reserve. Puree the rest of the soup directly in the pot until smooth.
Puree with a standing blender: Remove half the soup and transfer to a blender (be sure not to overfill to avoid it spilling over). Return to the pot.
After pureeing, you can drizzle in more of the remaining 1 cup of the broth to reach a the consistency you like.
Over low heat, stir in the cream and 2 cups of the cheddar cheese to the soup. Stir until the cheese melts. Add in the reserved broccoli and stir it in.
Serve the soup in bowls, sprinkled with additional shredded cheddar and some of the croutons.
