Description
A comforting soup combining earthy broccoli and creamy cheese, topped with crunchy garlic croutons for additional texture.
Ingredients
Scale
- 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)
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.
Notes
For a vegetarian version, use vegetable broth. Leftovers can be refrigerated for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg