There is nothing as glorious as homemade soup during a blizzard. We are projected to get almost 2 feet of snow today; I have a loaf of bread baking and this creamy, cheesy and deliciously satisfying pot of soup simmering away on my stove. Who doesn't love broccoli and cheddar soup with crispy croutons?
1 medium yellow onion, diced
2 garlic cloves, minced
1⁄2 pound broccoli, cut into small pieces
2 1/2 cups of vegetable broth
2 ounces of cream cheese
4 ounces cheddar cheese
2 small French rolls
3 tablespoons of flour
Preheat oven to 400 degrees F.
Heat 2 tablespoons of oil in a medium Dutch oven over medium-high heat. Add onions and cook, stirring, until softened and lightly browned. Stir in the minced garlic and cook, stirring, until fragrant, about 30 seconds. Add 3 tablespoons flour and cook, stirring constantly, about 30 seconds more.
Add vegetable broth, broccoli stems and florets, and 1⁄2 teaspoon salt . Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until broccoli is very tender, about 15 minutes. Using a potato masher or fork, mash to achieve desired consistency. Remove from heat, then stir in all of the cream cheese and half of the cheese.
While soup simmers, slice or tear rolls into one inch pieces. Toss on a rimmed baking sheet with 1 tablespoon oil and season generously with salt and pepper. Bake croutons on center oven rack until browned and crisp. Switch oven to broil.
Season soup to taste with salt and pepper. Scatter croutons over soup and top with remaining cheese. Transfer pot to center oven rack and broil until cheese is melted and bubbling.
Serve broccoli cheddar soup ladled into bowls. Enjoy!
Bonus- Add bits of fried ham on top- yum!