Creamy Broccoli and Cauliflower Cheddar Soup Topped with Garlic Croutons

Description

Discover the delightful harmony of flavors in this vibrant Broccoli Cauliflower Soup topped with garlic croutons, perfect for sharing with your family and friends! This recipe offers a wholesome approach to enjoying vegetables while adding a crunchy twist that elevates your soup experience.

Cooking Time

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Ingredients

For the Garlic Croutons:

• 4 cups of sourdough bread cubes (3/4-inch size)
• 3 tablespoons of extra-virgin olive oil
• 2 teaspoons of finely minced garlic
• 1/4 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground black pepper

For the Soup:

• 2 heads of fresh broccoli (6 ounces each)
• 3 tablespoons of extra-virgin olive oil
• 3/4 cup of diced yellow onion
• 1 small carrot, peeled and thinly sliced (approximately 1/4 cup)
• 1 medium shallot, finely chopped (about 1/4 cup)
• 1 garlic clove, finely minced
• 1 teaspoon of fresh thyme leaves (plus extra for decoration)
• 6 cups of chicken broth (or vegetable broth)
• 1/2 teaspoons of cornstarch
• 1/2 cups of cauliflower florets and stems, chopped
• 2/3 cup of heavy cream
• 2 teaspoons of Dijon mustard
• 8 ounces of sharp Cheddar cheese, shredded (about 2 cups)
• Freshly ground black pepper

Preparation Instructions

To kick off this delicious recipe, begin by preheating your oven to 350°F (175°C). In a large bowl, mix the sourdough cubes with olive oil, minced garlic, kosher salt, and black pepper until they are thoroughly coated. Spread them evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 to 20 minutes until they turn a golden brown and crunchy. Let them cool for about 15 minutes and set aside.

While your croutons are turning delightful, let’s prepare the soup! Start by chopping the broccoli into 1/2-inch pieces, setting aside 1 1/2 cups of the stems and 3 cups of the florets separately. If you have leftover pieces, save them for another day. In a large Dutch oven, heat olive oil over medium heat. Add the diced onion, sliced carrot, shallot, minced garlic, and thyme, stirring frequently until the onion becomes translucent, taking about 6 minutes.

Next, mix 1 tablespoon of chicken broth with cornstarch in a small bowl and add this mixture along with the remaining broth to the Dutch oven. Bring to a boil over medium-high heat before adding the chopped cauliflower and the reserved broccoli stems. Once boiling, reduce the heat to medium and let simmer for 5 minutes, stirring occasionally. After this, add the broccoli florets and keep simmering until all the vegetables are tender, another 5 minutes.

Take about 2 cups of the soup—aiming for mostly stems—along with the heavy cream, Dijon mustard, and 1 cup of the cooled garlic croutons. Blend this mixture until smooth, about 30 seconds to a minute, then stir it back into the remaining soup in the Dutch oven. Heat the soup over medium heat and gradually add the grated Cheddar, whisking constantly until it melts into a creamy delight, roughly 2 minutes. Season with freshly ground black pepper and garnish with additional thyme leaves.

Serve your hearty soup hot and don’t forget to top it with the remaining garlic croutons for that perfect crunch. Enjoy your warm bowl of goodness!