Green Broccoli Cheddar Soup (Printable version)
A vibrant soup with tender broccoli, sharp cheddar, and crisp homemade croutons, perfect for comfort food fans.
# What you'll need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), chopped including stems and florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato (about 5.3 oz), peeled and diced
05 - 2 celery stalks, diced
→ Dairy
06 - 2 cups (8 oz) sharp cheddar cheese, shredded
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
→ Liquids
09 - 4 cups low-sodium vegetable broth
→ Spices & Seasonings
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg
→ For Croutons
13 - 2 cups (about 3.5 oz) day-old bread, cut into 1/2-inch cubes
14 - 2 tablespoons olive oil
15 - 1/4 teaspoon garlic powder
16 - 1/4 teaspoon dried thyme
17 - Pinch of salt
# Directions:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, dried thyme, and a pinch of salt. Spread on a baking sheet and toast for 12-15 minutes, tossing halfway, until golden and crisp. Set aside.
02 - In a large pot, melt butter over medium heat. Add onion and celery; cook for 5 minutes, until softened. Stir in garlic and cook for 1 minute more.
03 - Add broccoli and potato; cook for 2-3 minutes, stirring. Season with salt, pepper, and nutmeg.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, until vegetables are tender.
05 - Remove pot from heat. Using an immersion blender or in batches with a countertop blender, purée soup until smooth and creamy.
06 - Return pot to low heat. Stir in milk and shredded cheddar; cook, stirring, until cheese is melted and soup is heated through—do not boil. Taste and adjust seasoning.
07 - Serve hot, topped with homemade croutons and an extra sprinkle of cheddar, if desired.
# Expert Advice:
01 -
- The homemade croutons transform every bowl into something restaurant-worthy, and they are ridiculously easy to make
- Using both broccoli florets and stems creates incredible texture while reducing food waste
- A potato naturally thickens the soup without any flour, making it silky rather than gloppy
02 -
- I once rushed and added the cheese while the soup was still boiling, and it separated into oily specks—keep the heat gentle and your patience rewarded
- Grating your own cheese makes a surprising difference in texture and melting behavior
03 -
- If the soup seems too thick after blending, add more broth a splash at a time until it reaches your preferred consistency
- Immersion blenders are worth every penny if you make pureed soups regularly—no transferring hot liquid and less cleanup