Soup season is upon us. With temperatures entering frigid territory, now is the time to make this Broccoli and Cheddar Soup with Garlicky Croutons.

Can I let you in on a secret? On the whole, a big old bowl of soup doesn’t typically excite me.

While I’m oversimplifying the process a bit here, to make soup, you put a bunch of stuff in a pot and let it do its thing. Each ingredient gently imparts its flavor on its neighbor. Components like vegetables, legumes and grains soften until they can be slurped up with a spoon in one homogeneous gulp.

Yawn.

Who wants to eat something where the first bite tastes exactly like the last? While I know the answer to this question is “many people,” I crave distinct flavors and competing textures in every bite.

Luckily, I’ve found a way to combat the boringness so I can enjoy soup as much as the next person. Enter: toppings.

With the right mix of accoutrement added once a steaming bowl is ladled, soup becomes a favorite meal. Think avocado, shredded cheddar, fresh herbs and dollops of Greek yogurt on chili; or grilled cheese sammies balancing on the rim of a steaming bowl of tomato soup.

This Broccoli and Cheddar Soup with Garlicky Croutons is a current favorite. A stick-to-your-ribs, warm-you-inside-and-out puree of deeply roasted broccoli and salty cheddar is topped with jagged, garlicky croutons and roasted broccoli florets. It’s the broccoli and cheddar soup you remember as a kid, dressed up for your adult palate. Nothing boring about it.

Get Cooking!

I hope you enjoy it as much as I do. Let me know what you think in the comments and tag me in your food pictures @whatweeat.nyc.

BROCCOLI AND CHEDDAR SOUP WITH GARLICKY CROUTONS

Ingredients…

• 4 heads broccoli, cut into florets
• Pinch red pepper flakes
• A few shakes granulated garlic/garlic powder
• 2 tbsp butter
• 1 large yellow onion, finely chopped
• 2 cloves garlic, finely chopped + 1 minced garlic clove for croutons
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• Handful of basil and parsley (1 generous lightly-packed cup)
• 1 cup half and half
• 8 ounces very sharp Cheddar, grated, plus more for the top
• 1 tbsp Dijon mustard
• Zest of 1 lemon, juice to taste
• 1 small loaf French bread, sourdough or other variety for croutons, torn into bight size pieces
• Kosher salt and freshly ground pepper
• Olive oil

Method…

Make the soup:

1. Preheat the oven to 425. Line two sheet trays with parchment paper and divide the broccoli florets between them. Drizzle with a tablespoon or two of olive oil and season with salt, pepper, red pepper flakes and granulated garlic. Roast for about 30 minutes, rotating the sheet trays after the first 15 minutes, until the broccoli is nicely caramelized.
2. Once you get the broccoli in the oven, start on your onions. Melt 2 tbsp butter in a large soup pot over medium low heat, add the chopped onion and a large pinch of salt. Saute for 10-15 minutes, stirring occasionally until they are meltingly soft and translucent. You’re not looking for them to get a ton of color so turn down the heat as necessary. Add in the garlic and saute a minute more.
3. Next, add in the 2 tbsp flour and stir for a couple of minutes to cook off the raw flour taste. Stir continuously so the flour doesn’t burn. Drizzle in about a cup of the broth, dissolving the flour/onion mixture, then add the rest of the broth. At this point, your broccoli should be roasted and ready to be added.
4. Add three-quarters of the roasted broccoli to the broth, reserving the rest to top the finished soup. Bring the broth/broccoli to a boil then reduce to a gentle simmer, cover and cook for another 10 minutes or so to soften the broccoli and bring the flavors together. Add in the herbs, then either use an immersion blender to blitz the ingredients to your desired consistency or transfer the mix to a blender.
5. Return the soup to the pot if you’ve used the blender, add in the half and half and shredded cheddar (reserving a little to finish the dish), stirring over medium low heat until the cheese is melted. Add in a generous spoonful of Dijon mustard, the lemon zest and plenty of black pepper. Taste and add additional salt if necessary. Finish with a squirt of lemon juice.

Make the croutons:

1. Toss the hand torn bread with olive oil and season with salt and pepper. Crisp in a large skillet over medium heat, tossing occasionally until croutons are crisp on the exterior but still soft in the interior, about 5 minutes. Add in the minced garlic and cook/toss a minute more.

Serve the soup:

1. Ladle the soup into serving bowls. Divvy up the croutons and the reserved broccoli florets and shredded cheddar. ENJOY!

Serves 4-5 people.