Broccoli and Cheese Soup with Croutons - BigOven 177105
Broccoli and Cheese Soup with Croutons

Broccoli and Cheese Soup with Croutons

Ready in 1 hour
3 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Broccoli and Cheese Soup with Croutons"

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This is the best by far recipe I've come across. It is inspired by Emeril Lagasse's recipe from the Foodnetwork channel. I add more cheese, and don't puree it, so I have some nice bits of brocolli in there. I've made it twice now, and it's becoming a staple. I've made it with the onions, and with the leeks, and I think the leeks taste better, being more mellow.

"This was good in the end. I noticed that garlic isn't listed in the ingredients list, but I its listed in the preparation list. Broth is listed, but told to pour stock in the prep list. I was unsure which one to use. Over all I liked this. "

- Cheerchick1707

Ingredients

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3 tbsp unsalted butter; plus 2 TBL cold unsalted butter, cut into pieces
1 medium yellow onion or sliced leeks; (white parts only) washed
0.5 tsp. Salt
0.25 tsp. pepper corns; crushed
1 tsp. nutmeg
3 tsp. dried Thyme leaves
3 tsp Flour
3 cups low sodium chicken broth (Swanson is good)
1 package frozen chopped broccoli; defrosted
0.5 cup heavy cream
1 8-oz package shredded cheddar cheese (mixed cheese; (2 cups)
Croutons for garnish

Original recipe makes 4

Servings  

Preparation

In a medium pot, melt the 3 tablespoons butter over over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until opaque, 4 minutes. Add the garlic and thyme, stirring until fragrant, for 20 seconds. Add the flour and cook, stirring until flour is absorbed, try not to burn the flour. You can add a smidgen more butter when the flour gets real brown, if needed. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 3 minutes. Add the broccoli and cook, stirring, until tender, about 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender until loved. I like chunky soup, so I blend on low for 3 minutes. If you like a very creamy soup, blend on high for 5 minutes.

Add the cream and bring to a bare simmer to heat through. Add most of the cheese, reserving an eighth for garnish, and cook over low heat, stirring until melted. Add the 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Credits

Added on Award Medal

A good soup for short winter afternoons. photo by mpau0516 mpau0516

Calories Per Serving: 395 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was really yummy! I used fresh broccoli and a six cheese Italian blend and a four cheese Mexican blend...this soup was delicious !
staceyallenkirchein 2 years ago
This was good in the end. I noticed that garlic isn't listed in the ingredients list, but I its listed in the preparation list. Broth is listed, but told to pour stock in the prep list. I was unsure which one to use. Over all I liked this.
Cheerchick1707 2 years ago
This recipe requires a lot of standing and stirring. But well worth the trouble. It's thick and creamy and excellent for a hearty meal in itself. [I posted this recipe.]
mpau0516 4 years ago
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