Broccoli Soup with White Cheddar Cheese and Garlic Croutons

Yields 2 Servings

Prep Time 10 min

Cook Time 15 min

Total Time 25 mins


    For the Soup

    • 2 tablespoons butter
    • 1 1/2 cups onions, sliced
    • 2-3 cloves of garlic
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • Generous pinch of nutmeg
    • 1 tsp chopped fresh thyme leaves
    • 6 tablespoons all-purpose flour
    • 4 cups chicken stock or chicken broth
    • 2 cups milk
    • 1/2 cup white wine
    • 16-ounce fresh broccoli, steamed
    • 1 1/2 cups shredded white Cheddar cheese (I used Tillamook)
    • Croutons if desired (Recipe below); can also be served with crackers
    • (Optional: I've also served with sauteed mushrooms spooned on top)

    For the Croutons

    • 2 slices bread - I just use sandwich bread; no special purchase required!
    • 2 tsp olive oil
    • 2 tsp butter
    • 1/8 tsp garlic powder
    • Salt to season


      To Make the Soup:

      1. Melt 2 Tbsp butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, about 3 minutes.
      2. Add the garlic and thyme and cook for one minute, stirring constantly.
      3. Add the flour and let it cook for 2-3 minutes.
      4. Add the chicken stock while whisking and bring the mixture to a boil.
      5. Add the wine, reduce the heat and let it simmer until it thickens, about 5 minutes. Add the cooked broccoli and let it simmer in the mixture gently for a two or three minutes.
      6. Remove the pan from the heat and using an immersion blender, blend all ingredients until soup is a creamy consistency. (You can also use a food processor but it will take multiple batches; do not overfill the blender).
      7. Warm the soup in the pot and add the shredded white cheddar cheese and stir until melted; I used the immersion blender again to thoroughly combine the soup and cheese.
      8. Serve warm with crackers or croutons and garnished with additional shredded White Cheddar Cheese.

      To Make the Croutons:

      1. Melt the oil and butter in a skillet; add the bread and toss quickly so that all of the bread has some of the oil on it. Season with salt and garlic powder.
      2. Heat in the skillet until medium brown. Cool slightly before topping the soup.

      Recipe Notes

      I have to tell you...this was very good before I added the cheese so if you want to limit some calories make that optional.

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