Broccoli Cheese Soup with Garlic Croutons

Bowl of broccoli cheese soup garnished with garlic croutons

By :

Eva

April 7, 2026

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How to make Broccoli Cheese Soup with Garlic Croutons

Making a warm bowl of Broccoli Cheese Soup with Garlic Croutons is a delightful experience. This comforting soup combines the earthy flavors of broccoli with creamy cheese, topped with crunchy garlic croutons for extra texture. Here’s how to make it.

Ingredients

2 tablespoons Butter
4 tablespoons Olive oil (divided)
1 Large onion (chopped)
1 Large Russet potato (peeled and cubed)
4 cloves Garlic (chopped)
8 cups Chicken broth or vegetable broth
2 bunches Broccoli (chopped, including tender stems)
1 Large broccoli crown (broken into florets, reserved for topping)
to taste Salt and freshly ground black pepper
1/2 cup Heavy cream
2 cups Grated Gruyere or white Cheddar cheese (packed)
1 Small sourdough baguette (torn into pieces)
1/4 cup Olive oil (for croutons)
4 tablespoons Butter (melted, for croutons)
2 teaspoons Garlic powder (for croutons)

Directions

Prepare the base: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add the potatoes and garlic: Stir in the cubed potato and chopped garlic. Cook for another 2-3 minutes, stirring occasionally to prevent burning.
Incorporate the broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Add the broccoli: Add the chopped broccoli to the pot, including the tender stems. Simmer until the broccoli is tender, about 10-12 minutes.
Blend the soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
Add cream and cheese: Lower the heat and stir in the heavy cream and grated cheese. Season with salt and freshly ground black pepper to taste. Stir until the cheese is melted and the soup is creamy.
Prepare the croutons: In a separate bowl, combine the torn sourdough pieces with 1/4 cup olive oil, melted butter, garlic powder, and a pinch of salt. Toss to coat the bread evenly.
Bake the croutons: Preheat the oven to 375°F (190°C). Spread the coated bread pieces on a baking sheet in a single layer. Bake for 10-15 minutes or until golden and crispy, turning halfway through for even browning.
Serve the soup: Ladle the soup into bowls. Add a few broccoli florets on top as a garnish, and sprinkle with the crispy garlic croutons.

Why You’ll Love This Broccoli Cheese Soup with Garlic Croutons

This Broccoli Cheese Soup is a perfect balance of flavors. The creamy texture of the soup combined with the rich taste of the Gruyere or Cheddar cheese makes it a delightful dish. Plus, adding garlic croutons brings a fantastic crunch that pairs beautifully with the smooth soup. It’s a perfect meal for chilly days!

Comforting: The creamy soup feels indulgent and is warm and satisfying.
Nutritious: Broccoli is packed with vitamins and minerals, making this soup not just delicious but also healthy.
Versatile: Great for lunch, dinner, or as a starter for any meal.

Nutritional Benefits

Broccoli Cheese Soup is not only comforting but also loaded with nutrients. Here’s a quick overview:

What to Serve With Broccoli Cheese Soup

There are numerous options to pair with your Broccoli Cheese Soup:

Salad: A light garden salad goes well with the richness of the soup.
Crusty bread: Serve with additional crusty bread or rolls for dipping.
Side dishes: Grilled cheese sandwiches make a classic pairing.

How to Store Broccoli Cheese Soup

If you have leftovers, storing your soup is easy!

Refrigerate: Allow your soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days.
Freeze: You can also freeze the soup. Place it in freezer-safe containers, leaving some space at the top for expansion, and it will last for about 2-3 months. Thaw in the refrigerator before reheating.

Tips and Mistakes to Avoid

Don’t rush the blending: Allow the soup to cool slightly before blending to avoid splatters.
Adjust seasoning: Always taste the soup before serving. You can add more salt, pepper, or cheese to enhance the flavor.
Avoid boiling after adding cream: Once you add cream to the soup, avoid boiling. This can cause the cream to curdle.

Variations

Feel free to customize your Broccoli Cheese Soup. Here are some ideas:

Add other vegetables: Carrots, cauliflower, or spinach can add flavor and nutrition.
Spice it up: A pinch of red pepper flakes or a dash of hot sauce can elevate the flavor profile.
Different cheeses: You can experiment with different cheeses like Monterey Jack or a blend of cheeses for a unique taste.

FAQs

1. Can I make this soup vegetarian?
Yes! Just use vegetable broth instead of chicken broth, and the soup will be vegetarian-friendly.

2. Can I use frozen broccoli for this recipe?
Absolutely! Frozen broccoli is a convenient option. Just make sure it’s thawed before adding it to the soup.

3. How can I make this soup dairy-free?
You can substitute heavy cream with coconut milk or a dairy-free cream, and use vegan cheese as a substitute for Gruyere or Cheddar.

4. Can I prepare this soup in advance?
Yes! You can make the soup a day in advance. The flavors tend to develop even more overnight in the fridge.

5. How do I reheat the soup?
Reheat the soup in a pot over medium heat, stirring occasionally. If it’s too thick, add a little broth or water to thin it out.

Enjoy making this Broccoli Cheese Soup with Garlic Croutons and share it with friends and family for a delightful dining experience!

Broccoli Cheese Soup with Garlic Croutons

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Author: mealstomake
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting soup combining earthy broccoli and creamy cheese, topped with crunchy garlic croutons for additional texture.

Instructions

Prepare the base: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Add the potatoes and garlic: Stir in the cubed potato and chopped garlic. Cook for another 2-3 minutes, stirring occasionally to prevent burning.
Incorporate the broth: Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Add the broccoli: Add the chopped broccoli to the pot, including the tender stems. Simmer until the broccoli is tender, about 10-12 minutes.
Blend the soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
Add cream and cheese: Lower the heat and stir in the heavy cream and grated cheese. Season with salt and freshly ground black pepper to taste. Stir until the cheese is melted and the soup is creamy.
Prepare the croutons: In a separate bowl, combine the torn sourdough pieces with 1/4 cup olive oil, melted butter, garlic powder, and a pinch of salt. Toss to coat the bread evenly.
Bake the croutons: Preheat the oven to 375°F (190°C). Spread the coated bread pieces on a baking sheet in a single layer. Bake for 10-15 minutes or until golden and crispy, turning halfway through for even browning.
Serve the soup: Ladle the soup into bowls. Add a few broccoli florets on top as a garnish, and sprinkle with the crispy garlic croutons.