It seems like I often order broccoli soup at restaurants thinking that I am going to love it and I often end up disappointed because it’s either too salty, too watery, and/or has mushy, overcooked broccoli rather than fresh, tender broccoli. This homemade version of broccoli cheddar soup is better than any restaurant broccoli soup that I’ve had. It’s creamy, hearty, and full of fresh broccoli, carrots, and onions. I used milk to keep the soup on the lighter side, but the addition of cheddar adds richness and depth. The whole-grain mustard croutons complement the soup splendidly and add a satisfying crunch with every bite. Croutons are simple to make at home and are so much healthier and tastier than all of their store-bought counterparts. It’s also an excellent way to make use of leftover bread. In addition to boosting the nutritional value, using whole grain bread adds a certain complexity to the flavor that I find missing in white bread croutons. The quality of the croutons really depends on the quality of bread so use a high quality artisan loaf if you can find it. I used an ancient grain bread for the croutons here, but I have also used a simple whole wheat loaf in the past with good results. Making comforting soups like this one is one of my favorite ways of easing into the fall season.
- 1 tablespoon olive oil
- ¾ cup chopped onion, about 1 medium onion
- 1 cup grated carrot, about 2 medium carrots
- 6 cups small broccoli florets, from 1 large head broccoli
- 3 cups low-sodium chicken broth
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese
- In a large pot, heat the olive oil over medium heat. Add the onions and saute until onions soften and start to become translucent, about 5-7 minutes. Add the grated carrots and sauté for another 2 minutes. Add the broccoli, chicken broth, onion powder, garlic salt, salt, and pepper. Bring to a boil, reduce heat and simmer on low heat for about 20 minutes, stirring occasionally.
- While the vegetables are simmering, melt the butter in a small saucepan. Add the flour and whisk continuously for 1-2 minutes, until mixture starts to turn golden brown. Gradually whisk in the milk and continue to whisk until mixture has thickened, about 5 minutes. Add the cheese and stir until the cheese is melted and mixture is smooth.
- Add the cheese mixture to the vegetables and stir until incorporated. If broccoli is not quite tender, continue to cook for another few minutes.
- Use an immersion blender to blend soup to desired consistency. Alternatively, transfer soup to a blender to blend soup. Season to taste with additional salt and pepper. Serve with whole grain mustard croutons.
- 6 ounces whole grain bread, cut into cubes (about 3 cups)
- 1½ tablespoons unsalted butter, melted
- 1½ tablespoons olive oil
- 1½ tablespoons dijon mustard
- ¼ teaspoon sea salt
- Preheat oven to 350.
- Spread the bread cubes on a large rimmed baking sheet.
- In a small bowl, whisk together the butter, olive oil, dijon mustard, and salt. Drizzle mixture over the bread cubes and toss well to ensure bread cubes are evenly coated.
- Bake for 10-15 minutes, until croutons begin to turn golden and crunchy. Halfway through the baking time, gently flip the croutons for even baking.
