This is a classic, creamy, and comforting soup. The addition of homemade garlic croutons takes it to a whole new level of deliciousness.
Here is a rich and flavorful recipe that avoids a plain, watery vegetable soup and delivers a velvety, satisfying meal.
Creamy Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons
This recipe creates a luxuriously smooth soup with a sharp cheddar kick, balanced by the earthy flavors of broccoli and cauliflower. The crispy, garlicky croutons provide the perfect crunch.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
For the Soup:
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3 tablespoons butter or olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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1 large head of broccoli (about 1 lb), florets chopped, stems peeled and diced
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1 small head of cauliflower (about ¾ lb), florets chopped
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4 cups vegetable or chicken broth
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1 teaspoon Dijon mustard
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1 teaspoon dried thyme (or ½ tsp fresh thyme leaves)
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½ teaspoon smoked paprika (optional, for depth)
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1 cup heavy cream, half-and-half, or whole milk*
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2 cups sharp cheddar cheese, freshly grated
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Salt and black pepper to taste
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Pinch of nutmeg (optional, enhances cheesiness)
For the Garlic Croutons:
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2 cups bread cubes (from a rustic loaf, sourdough, or baguette)
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2 tablespoons olive oil or melted butter
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1 clove garlic, minced (or ¼ tsp garlic powder)
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¼ teaspoon salt
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Optional: 1 tablespoon freshly grated Parmesan cheese
Instructions
Part 1: Make the Garlic Croutons
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Preheat your oven to 375°F (190°C).
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In a medium bowl, combine the bread cubes, olive oil, minced garlic, and salt. Toss until the bread is evenly coated.
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Spread the cubes in a single layer on a baking sheet. Bake for 10-15 minutes, tossing halfway through, until golden brown and crisp.
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(Optional) In the last 2 minutes of baking, sprinkle with Parmesan cheese.
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Remove and let cool. These can be made ahead of time.
Part 2: Make the Soup
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Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add Vegetables and Broth: Add the chopped broccoli (florets and stems), cauliflower, vegetable broth, Dijon mustard, thyme, and smoked paprika. Stir to combine.
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Simmer: Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are very tender.
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Blend the Soup:
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For a Smooth Soup: Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. (Alternatively, blend in batches in a countertop blender, but be careful with the hot liquid).
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For a Chunky Soup: For a soup with more texture, remove about 2 cups of the vegetable chunks with a slotted spoon, blend the rest smooth, and then stir the reserved chunks back in.
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Add Dairy and Cheese: Return the soup to the pot if you used a blender. Stir in the heavy cream. Over low heat, gradually add the grated cheddar cheese, one handful at a time, stirring constantly until melted and smooth. Do not let the soup boil after adding the cheese, or it may become grainy.
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Final Seasoning: Season generously with salt and black pepper to taste. Add a pinch of nutmeg if using. If the soup is too thick, thin it with a little more broth or cream.
To Serve:
Ladle the hot soup into bowls. Top with a generous handful of the homemade garlic croutons and an extra sprinkle of cheddar cheese if desired.
Chef’s Tips for the Perfect Soup
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Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy and prevent it from melting smoothly. Grating a block of cheese is worth the extra minute.
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Don’t Waste the Stems: Peeling and using the broccoli stem adds great flavor and reduces waste. It blends up perfectly smooth.
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Control the Creaminess: For a lighter soup, use whole milk. For a decadent, restaurant-style soup, use heavy cream. Half-and-half is a perfect middle ground.
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Avoid Grainy Cheese: The key is to add the cheese off the direct heat (or on very low heat) and stir constantly as it melts. Boiling will cause the cheese’s proteins to tighten and seize, creating a grainy texture.
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Blending Safety: If using a countertop blender, never fill it more than halfway with hot liquid. Remove the center cap from the lid and cover it with a towel to allow steam to escape while blending.
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Flavor Boost: For an extra layer of flavor, sauté 2-3 strips of chopped bacon at the beginning. Use the bacon fat to cook the onions, and use the crispy bacon as a garnish along with the croutons.
Enjoy this hearty, cheesy, and utterly comforting bowl of soup