Creamy Broccoli Cheddar Soup With Cheese-Covered Croutons

Autumn and winter are perfect seasons to indulge in creamy, warm, delicious soups. For those who love broccoli and the rich creamy goodness that comes from cheddar, this will be a great recipe to follow. It’s comforting and flavorful, with the creamy texture coming from blended potatoes and the crunch from amazing cheesy croutons!

A bowl of creamy broccoli soup with croutons served with white wine
Creamy Broccoli Cheddar Soup With Cheese-Covered Croutons

The Ingredients for This Lovely Broccoli Soup

Although there are several ingredients needed for this recipe, they’re all quite common and easy to find, making this a humble, down-to-earth soup that anyone can enjoy. The ingredient list goes as follows:

  • 2 large onions
  • 4 garlic cloves
  • 2 heads of broccoli
  • 1 medium potato
  • 4 slices of white bread
  • 3 tablespoons of unsalted butter
  • 8oz of cheddar cheese
  • ½ cup of plain Greek yogurt

Of course, every recipe requires spices, and this soup calls for ½ teaspoon of crushed red pepper flakes, some kosher salt, and ground black pepper to taste.

Chopped broccoli
Creamy Broccoli Cheddar Soup With Cheese-Covered Croutons

Perfect for a Chilly Day

The preparation of this dish is quite straightforward. The onions and garlic are coarsely chopped. The butter is melted in a saucepan over medium heat and the onions and garlic are fried, seasoned with the salt, black pepper, and red pepper flakes. As this cooks until softened, the stalks are separated from the broccoli florets and coarsely chopped along with the potato. These are then added to the pot and covered with 5 cups of water. Cook on high heat until it boils then reduce to a simmer.

Cheddar cubes on a wooden plate
Creamy Broccoli Cheddar Soup With Cheese-Covered Croutons

In the meantime, chop the florets into small pieces and grate the cheddar cheese. Half of the florets should be added to the pot and, once all the vegetables are soft, the soup is blended until smooth. Continue cooking the puree on low heat and add the cheddar, reserving some for the croutons. The remaining half of the florets are then added and left to cook another 3-5 minutes.

To make the croutons, bake the bread slices for a few minutes until they start getting a color, then turn the slices over and add the reserved cheese. Bake until the cheese has melted, then chop into pieces. All that’s left to do is serve and enjoy this amazing soup!