Go Back
Creamy broccoli cheddar soup with tender broccoli florets and crispy homemade garlic bread croutons in a rustic ceramic bowl.

Creamy Broccoli Cheddar Soup with Crispy Garlic Bread Croutons

Rich, creamy homemade broccoli cheddar soup made with fresh broccoli, sharp cheddar, carrots, and a velvety soup base. Finished with crispy homemade garlic bread croutons for a delicious cozy lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Broccoli Cheddar Soup
  • - 4 tablespoons 56g unsalted butter
  • - 1 medium yellow onion finely diced
  • - 2 medium carrots peeled and grated
  • - 3 cloves garlic minced
  • - ¼ cup 30g all-purpose flour
  • - 3 cups 720ml low-sodium vegetable broth
  • - 2 cups 480ml whole milk
  • - 1 cup 240ml half-and-half
  • - 5 cups 450–500g fresh broccoli florets, chopped
  • - 2 cups 225g freshly grated sharp cheddar cheese
  • - ½ teaspoon Dijon mustard
  • - ½ teaspoon smoked paprika
  • - ¼ teaspoon ground nutmeg optional
  • - ½ teaspoon black pepper
  • - ½ teaspoon salt or to taste
  • Crispy Garlic Bread Croutons
  • - 4 thick slices crusty bread 180–200g, cubed
  • - 2 tablespoons 30ml olive oil
  • - 1 tablespoon 14g unsalted butter, melted
  • - 2 cloves garlic finely minced
  • - 1 tablespoon chopped fresh parsley
  • - ¼ teaspoon garlic powder
  • - ¼ teaspoon salt
  • - 2 tablespoons grated Parmesan cheese optional
  • Optional Garnish
  • - Extra grated cheddar
  • - Fresh parsley
  • - Freshly ground black pepper
  • - Smoked paprika

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
  2. Cut the bread into ¾-inch cubes.
  3. Combine olive oil, melted butter, garlic, parsley, garlic powder, and salt.
  4. Toss the bread cubes with the garlic butter mixture and optional Parmesan.
  5. Arrange the bread cubes in a single layer on the baking sheet.
  6. Bake for 12–15 minutes, turning halfway through, until golden and crisp.
  7. Dice the onion, grate the carrots, mince the garlic, and chop the broccoli.
  8. Melt 4 tablespoons butter in a large Dutch oven over medium heat.
  9. Add the onion and cook for 3–4 minutes.
  10. Stir in the grated carrots and cook for 2–3 minutes.
  11. Add the minced garlic and cook for 30–60 seconds.
  12. Sprinkle flour over the vegetables and stir for 1–2 minutes.
  13. Gradually whisk in the vegetable broth.
  14. Add the milk and half-and-half, stirring until smooth.
  15. Stir in the chopped broccoli.
  16. Add Dijon mustard, smoked paprika, nutmeg, black pepper, and salt.
  17. Simmer gently for 12–15 minutes until the broccoli is tender.
  18. Blend approximately one-third to one-half of the soup for a creamier texture, leaving some broccoli pieces intact.
  19. Reduce the heat to low.
  20. Add freshly grated cheddar gradually, stirring until melted.
  21. Adjust thickness with additional milk or broth if needed.
  22. Taste and adjust the seasonings.
  23. Ladle the soup into bowls.
  24. Top with crispy garlic bread croutons.
  25. Garnish with extra cheddar and parsley, then serve immediately.

Notes

  • Use freshly grated sharp cheddar for the smoothest texture.
  • Avoid boiling the soup after adding cheese.
  • Fresh or frozen broccoli can be used.
  • Cut broccoli into small florets for even cooking.
  • Blend part of the soup for a creamy texture while keeping some broccoli pieces intact.
  • Use low-sodium vegetable broth to control saltiness.
  • Add milk or broth to adjust soup thickness.
  • Store soup and croutons separately.
  • Refrigerate soup for 3–4 days.
  • Freeze the soup base before adding cheddar for the best texture.
  • Reheat gently, stirring frequently.
  • Reheat leftovers to 165°F (74°C).
  • Add croutons immediately before serving to keep them crispy.
  • Use vegetarian-rennet cheese if preparing a vegetarian version.