Green Broccoli Cheddar Soup (Printable)

Creamy soup blending broccoli, sharp cheddar, and crunchy croutons for cozy, flavorful warmth.

# What You 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 (about 7 oz) sharp cheddar cheese, shredded
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk

→ Liquids

09 - 4 cups (about 1 quart) 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 until evenly coated. Spread in a single layer on a baking sheet and toast for 12-15 minutes, tossing halfway through, until golden brown and crisp. Remove from oven and set aside.
02 - In a large soup pot, melt butter over medium heat. Add diced onion and celery; cook for 5 minutes, stirring occasionally, until softened and translucent. Stir in minced garlic and cook for 1 minute more until fragrant, being careful not to brown the garlic.
03 - Add chopped broccoli (including stems) and diced potato to the pot. Cook for 2-3 minutes, stirring frequently. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground nutmeg, stirring to distribute evenly.
04 - Pour in vegetable broth and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes until vegetables are completely tender when pierced with a fork.
05 - Remove pot from heat. Using an immersion blender, purée soup directly in the pot until completely smooth and creamy. Alternatively, transfer soup in batches to a countertop blender and blend until smooth, returning each batch to the pot.
06 - Return pot to low heat. Stir in whole milk and shredded cheddar cheese; cook, stirring constantly, until cheese is completely melted and soup is heated through. Do not allow soup to boil. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Ladle hot soup into bowls and top generously with homemade garlic-thyme croutons. Add an extra sprinkle of shredded cheddar cheese on top if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in under an hour with pantry staples you probably already have on hand
  • The homemade croutons transform it from ordinary soup into something you would order at a restaurant
  • Freezes beautifully so you can make a double batch and save half for lazy days
02 -
  • Never add cheese to boiling soup or it will separate into grainy globs instead of melting into silky perfection
  • Grating your own cheese from a block makes all the difference between restaurant quality and something that tastes processed
  • The potato is not filler but the essential ingredient that gives this soup its velvety texture without using heavy cream
03 -
  • Use a Yukon Gold potato instead of Russet for better texture and no weird discoloration
  • Add the nutmeg sparingly because too much will make the soup taste like dessert

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