Broccoli Cheese Soup with Garlic Croutons
Broccoli Cheese Soup is an upscale twist on classic broccoli cheese soup that's elegant enough to serve at your next dinner party. Torn Garlic Croutons are an easy way to add a crunchy factor to this beautiful, silky smooth soup.
Servings: 8
Ingredients
Soup
- 2 tablespoons butter
- 4 tablespoons olive oil divided
- 1 large onion chopped
- 1 large Russet potato peeled and cubed
- 4 cloves garlic coarsely chopped
- 8 cups chicken broth or vegetable broth
- 2 bunches broccoli including tender stem coarsely chopped plus 1 large broccoli crown, separated into florets, divided
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
- 2 cups grated Gruyere or white Cheddar cheese packed, plus more for topping soup if desired
Croutons
- 1 small sourdough baguette torn into pieces
- 1/4 cup olive oil
- 4 tablespoons butter melted
- 2 teaspoons garlic powder
- Salt and freshly ground black pepper to taste
Instructions
Soup
- Heat butter and 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot.
- Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.
- Add the cubed potato and garlic. Saute briefly until the garlic is fragrant.
- Add the chicken or vegetable broth and the 2 heads of broccoli with some of the stem. Bring to a boil.
- Cover slightly, reduce heat to medium-low and simmer 20 minutes or until all the vegetables are tender.
- Meanwhile, preheat oven to 400 degrees. Place remaining broccoli florets on a baking sheet. Drizzle with remaining olive oil and season to taste with salt and black pepper.
- Roast the broccoli florets for 10 minutes or until lightly browned.
- Add the heavy cream to the soup along with the cheese. Puree with an immersion blender until smooth.
Croutons
- Place torn bread on a baking sheet. Drizzle with olive oil and melted butter. Sprinkle with garlic powder and salt and black pepper, to taste.
- Bake for 10-12 minutes or until golden and crispy on the outside.
- Serve the soup topped with additional cheese if desired, roasted broccoli florets and croutons.
Notes
MAKE AHEAD:
- Soup can be made 1-2 days ahead of time. Cool and refrigerate.
- Reheat on the stovetop or in the microwave.
- Place in airtight containers in the quantity desired. Freeze up to 3 months.
- Thaw in the refrigerator or the microwave. Reheat on low heat on the stovetop, stirring often until the soup smooths out and comes back together.
Nutrition
Serving: 1 | Calories: 433kcal | Carbohydrates: 24g | Protein: 18g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 59mg | Sodium: 1185mg | Potassium: 815mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1503IU | Vitamin C: 140mg | Calcium: 452mg | Iron: 2mg