Best 5 Simple Broccoli Soup With Cheddar Croutons Recipes

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BROCCOLI AND CHEESE SOUP WITH CROUTONS



Broccoli and Cheese Soup with Croutons image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 24

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions or sliced leeks (white parts only, well rinsed)
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
3 tablespoons all-purpose flour
3 cups chicken stock or canned, low-sodium chicken broth
1 (16-ounce) package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar
Croutons, for garnish, recipe follows
1 cup 1/2 to 3/4-inch cubed French bread
2 tablespoons extra-virgin olive oil
1/4 teaspoon Essence or Creole seasoning, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
  • Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
  • Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
  • Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
  • Preheat the oven to 400 degrees F.
  • Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SIMPLE BROCCOLI SOUP WITH CHEDDAR CROUTONS



Simple Broccoli Soup with Cheddar Croutons image

This is a classic and very simple technique for homemade vegetable soups. I'm using broccoli, but almost any vegetable will work. I am a disciple of the Gordon Ramsey school of vegetable soups. It's basically the vegetable, some stock or water, cooked until tender, pureed, and seasoned simply. His 'crazy' theory is that the star of the bowl should be the featured vegetable itself.

Provided by Chef John

Categories     Broccoli Soup

Time 25m

Yield 4

Number Of Ingredients 9

4 slices bread, toasted
4 ounces shredded sharp Cheddar cheese
1 tablespoon butter
1 clove garlic, chopped
1 quart chicken stock
2 heads broccoli, florets separated and stems chopped
⅓ cup heavy whipping cream
¼ teaspoon cayenne pepper
salt to taste

Steps:

  • Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)
  • Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
  • Puree broccoli mixture using an immersion blender until soup is smooth.
  • Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 24.9 g, Cholesterol 65.3 mg, Fat 21.6 g, Fiber 4.6 g, Protein 14.3 g, SaturatedFat 12.8 g, Sodium 1105.3 mg, Sugar 4.3 g

BROCCOLI CHEDDAR SOUP



Broccoli Cheddar Soup image

My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
3/4 cup chicken broth
1 cup cooked chopped fresh or frozen broccoli
1/2 cup shredded cheddar cheese

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.

EMERIL'S BROCCOLI AND CHEESE SOUP WITH CROUTONS



Emeril's Broccoli and Cheese Soup With Croutons image

I love Emeril because he almost never lets me down. This recipe came from an episode of Emeril Live. I usually use fresh broccoli, and roast it just until it browns up around the edges. I also add about 1/2 teaspoon of Essence of Emeril along with the thyme and nutmeg.

Provided by DungeonDeb

Categories     < 60 Mins

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 13

3 tablespoons unsalted butter
2 tablespoons unsalted butter, cut into pieces
1 cup yellow onions (white parts only) or 1 cup leek, sliced (white parts only)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pinch nutmeg
1/2 teaspoon garlic, minced
1/2 teaspoon thyme, chopped (fresh)
3 cups chicken stock or 3 cups broth
16 ounces frozen broccoli, thawed
1/2 cup heavy cream
1 1/4 cups shredded cheddar cheese
crouton (to garnish, recipe follows)

Steps:

  • In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
  • Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
  • Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons butter, stirring to blend.
  • Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.
  • Croutons:
  • 1 cup 1/2 to 3/4-inch cubed French bread
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Essence or Creole seasoning, recipe follows
  • Preheat the oven to 400 degrees F. Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.

SIMPLE BROCCOLI SOUP WITH CHEDDAR CROUTONS



Simple Broccoli Soup with Cheddar Croutons image

This is a classic and very simple technique for homemade vegetable soups. I'm using broccoli, but almost any vegetable will work. I am a disciple of the Gordon Ramsey school of vegetable soups. It's basically the vegetable, some stock or water, cooked until tender, pureed, and seasoned simply. His 'crazy' theory is that the star of the bowl should be the featured vegetable itself.

Provided by Chef John

Categories     Broccoli Soup

Time 25m

Yield 4

Number Of Ingredients 9

4 slices bread, toasted
4 ounces shredded sharp Cheddar cheese
1 tablespoon butter
1 clove garlic, chopped
1 quart chicken stock
2 heads broccoli, florets separated and stems chopped
⅓ cup heavy whipping cream
¼ teaspoon cayenne pepper
salt to taste

Steps:

  • Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)
  • Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
  • Puree broccoli mixture using an immersion blender until soup is smooth.
  • Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 24.9 g, Cholesterol 65.3 mg, Fat 21.6 g, Fiber 4.6 g, Protein 14.3 g, SaturatedFat 12.8 g, Sodium 1105.3 mg, Sugar 4.3 g

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