broccoli soup

Broccoli & Cheese Soup with Homemade Croutons

Topped with homemade croutons, this creamy broccoli soup is a meal unto itself and ready in under an hour.

Servings: 4-6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes


For the Soup

  • 3 tablespoons unsalted butter
  • 2 small yellow onions, roughly chopped (about 1-3/4 cups)
  • 4 cloves garlic, smashed
  • 2 carrots, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1/2 cup white wine
  • 1 pound broccoli, florets and stems, roughly chopped
  • 4 cups (32 oz) low sodium chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 1 cup heavy cream (or half & half, for a lighter version)
  • 1 heaping cup grated Gruyère, packed (you'll need about 3 oz.)
  • Pinch nutmeg

For the Croutons

  • 2 cups cubed French Bread, preferably day old
  • 2 tablespoons melted unsalted butter
  • Salt and freshly ground black pepper


For the Soup

  1. Melt the butter in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  2. Add the white wine and cook until almost completely reduced, a few minutes.
  3. Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.
  4. Add the heavy cream; then, use a hand held immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape.) Bring the soup to a simmer, then gradually stir in the cheese, stirring until melted. Add the nutmeg, then taste and adjust seasoning if necessary (I usually add about 1/4 teaspoon more salt and a few grinds of fresh black pepper). Ladle the soup into bowls and garnish with croutons.

For the Croutons

  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil for easy clean-up.
  2. Directly on the baking sheet, toss the bread cubes with the melted butter. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13-15 minutes, tossing once, until the bread cubes are golden brown and crisp.
  3. Note: The soup thickens as it sits; add a bit of water to thin it out if necessary.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 414
  • Fat: 31g
  • Saturated fat: 18g
  • Carbohydrates: 22g
  • Sugar: 6g
  • Fiber: 3g
  • Protein: 13g
  • Sodium: 700mg
  • Cholesterol: 95mg