Green Broccoli Cheddar Soup (Printable)
Creamy broccoli soup with sharp cheddar and crispy homemade croutons, ideal for cozy meals.
# What You'll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), chopped including stems and florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato (about 5 oz), peeled and diced
05 - 2 celery stalks, diced
→ Dairy
06 - 2 cups (8 oz) sharp cheddar cheese, shredded
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
→ Liquids
09 - 4 cups low-sodium vegetable broth
→ Spices & Seasonings
10 - 1/2 teaspoon salt, plus additional to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg
→ Croutons
13 - 2 cups (about 3.5 oz) day-old bread, cut into 1/2-inch cubes
14 - 2 tablespoons olive oil
15 - 1/4 teaspoon garlic powder
16 - 1/4 teaspoon dried thyme
17 - Pinch of salt
# How-to Steps:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, dried thyme, and a pinch of salt. Spread on a baking sheet and toast for 12 to 15 minutes, tossing halfway through, until golden and crisp. Set aside.
02 - In a large pot, melt butter over medium heat. Add onion and celery; cook for 5 minutes, until softened. Stir in garlic and cook for 1 minute more until fragrant.
03 - Add broccoli and potato to the pot; cook for 2 to 3 minutes, stirring frequently. Season with salt, pepper, and nutmeg.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, until vegetables are completely tender.
05 - Remove pot from heat. Using an immersion blender, purée soup until smooth and creamy. Alternatively, transfer to a countertop blender in batches.
06 - Return pot to low heat. Stir in milk and shredded cheddar; cook, stirring constantly, until cheese is completely melted and soup is heated through. Do not allow to boil.
07 - Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, topped with homemade croutons and an extra sprinkle of cheddar if desired.
# Expert Pointers:
01 -
- The velvety texture comes from potato, not heavy cream, so you get all the richness without the guilt
- Homemade croutons transform this from everyday soup into something worth savoring slowly
02 -
- Never boil the soup after adding cheese or it will turn grainy and separate
- Letting the croutons cool completely makes them extra crisp and they will not get soggy as fast in the soup
03 -
- Grate your own cheese instead of buying pre shredded it melts so much better
- Use day old sourdough for croutons that stay crunchy longer in the soup