Creamy Broccoli Cheddar Soup with Croutons

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1/2 teaspoon ground nutmeg
• 1/2 cup milk (optional)
• 1 cup store-bought or homemade croutons

Steps

1. 1 Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Stir in flour and cook for 1 minute.
3. 3 Add broccoli and broth, bring to a simmer.
4. 4 Cook until broccoli is tender, about 10 minutes.
5. 5 Use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
6. 6 Stir in heavy cream, cheddar cheese, salt, pepper, and nutmeg until cheese is melted and soup is creamy.
7. 7 If soup is too thick, thin with milk to desired consistency.
8. 8 Serve hot, topped with croutons.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• For a spicy kick, add a dash of cayenne pepper or some diced jalapeños.

Substitutions

• For a dairy-free version, use coconut milk instead of heavy cream and a dairy-free cheese alternative.

Pairings

• Pairs wonderfully with a crusty baguette or grilled cheese sandwiches.

Nutrition

Tips

• For extra flavor, toast the croutons in a bit of olive oil and garlic before serving.
• If you prefer a chunkier soup, blend only half of it and leave the rest with whole broccoli pieces.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring occasionally.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat, stirring occasionally. Croutons should be added after reheating.

Serving Suggestions

• Serve with a side of crusty bread or a simple green salad for a complete meal.

FAQ