I made a broccoli cheddar soup recipe that I found on another blog, 101 Cookbooks. Though I, personally, am not very fond of broccoli, my husband is a fan. So is our roommate.
Plus, after Thanksgiving, I had another pound of fresh leftover broccoli, and I wanted to use it up.
The recipe looked so pretty. And I was excited about the croutons (which I may have made out of leftover dinner rolls…we are all about the leftovers this week). It also didn’t use velveeta or heavy cream, unlike most of the broccoli cheese soup recipes I came across. Plus, we had a bunch of leftover cheddar, too. This seemed like a place that all that cheese could shine.
The good news is, the cheese did shine in this soup, by the time I was done. If you like broccoli, the original recipe–found here–might very well be your new favorite soup. But me? I had to just about triple the amount of cheese in the soup to make it palatable. I guess that’s what I get for trying to stay on the healthy side of a broccoli cheese soup. The recipe below is what I ended up making. It’s full of delicious, cheesy goodness.
Broccoli Cheddar Soup
Adapted from 101 Cookbooks; serves 4-6
For the croutons:
- 5-6 ounce chunk of bread, cut or torn into 1-inch pieces (About 3 cups)
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons whole grain mustard
- 1/4 teaspoon fine grain sea salt
For the soup:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 large potato, peeled and cut into 1/4-inch cubes (about 1 1/2 cups)
- 2 cloves garlic, minced
- 3 1/2 cups chicken or vegetable broth (I used chicken)
- 1 large head of broccoli (12 ounces or 3/4 lb.), cut into small florets
- 2 cups freshly grated aged Cheddar, plus more for grating over the top
- 2 teaspoons whole grain mustard, to taste
- 1/2 cup sour cream or creme fraiche (optional)
Preheat your oven to 350F degrees and place the bread chunks in a large bowl. In a small bowl, whisk together the mustard, olive oil, and salt, and pour this mixture over the bread pieces. Toss to coat, then spread the bread out on a baking sheet and bake for 10 – 15 minutes, or until the croutons are golden and crunchy.
While the croutons are toasting heat the remaining olive oil over medium high heat. Stir in the onion and sprinkle with salt. Saute for about two minutes minutes. Next, stir in the diced potatoes, cover, and cook for about four minutes, until the potatoes are fork tender. Uncover, add the minced garlic and chicken broth. Bring to a boil, check to make sure the potatoes are completely cooked. Once the potatoes are soft enough to eat, stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 – 4 minutes. The broccoli will turn a lovely bright green color in the pot.
Immediately remove the soup from heat and puree with an immersion blender. Add the two cups of cheddar cheese and the dijon mustard, if using. Stir in about 1/2 a cup of sour cream or creme fraiche. You can adjust the thickness off the soup by adding more water or broth.
Serve sprinkled with croutons and shredded cheese.