Broccoli Soup with Cheddar Croutons

Broccoli Soup with Cheddar Croutons IMAGE Author: Canadian Living Credits: Broccoli Soup with Cheddar Croutons IMAGE

Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2016


Broccoli Soup:
  • 1 broccoli
  • 1 tablespoon butter
  • 3 leeks (white and light green parts only) sliced
  • 2 yellow-fleshed potatoes (about 450 g total) peeled and (cut in 1/2-inch (1 cm) cubes
  • 4 garlic sliced
  • 3/4 teaspoons dried savory
  • 1 teaspoon dry mustard
  • 1 pkg (900 ml) sodium-reduced vegetable broth
  • 1 cup shredded extra-old white Cheddar cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream
  • 1/2 teaspoon each salt and pepper
Cheddar Croutons:
  • 3 cups cubed (1/2 inch/1 cm) baguette (about one-third baguette)
  • 2 teaspoons olive oil
  • 1/2 cup shredded extra-old white Cheddar cheese


Broccoli Soup: Cut stem from broccoli head; cut head into florets to yield 5 cups. Trim bottom end from stem; peel outer layer. Slice stem to yield 3/4 cup. Set aside.

In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, potatoes and broccoli stem, stirring occasionally, until leeks are softened, about 12 minutes. Add garlic, savory and mustard; cook, stirring, until fragrant, about 1 minute.

Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Stir in broccoli florets; simmer until broccoli stems and potatoes are tender, about 8 minutes. Stir in Cheddar until melted; stir in parsley.

Working in batches, purée soup in blender until smooth. Pour into clean Dutch oven or large saucepan; heat over medium-low. Whisk in sour cream, salt and pepper; cook until heated through. (Make-ahead: Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)

Cheddar Croutons:
While soup is simmering, in bowl, toss baguette with oil to coat. Arrange in single layer  on parchment paper–lined baking sheet; sprinkle with Cheddar. Bake in 400°F (200°C) oven, turning once, until baguette is golden and cheese is melted, about 10 minutes. Break apart croutons; serve over soup.

Tip from The Test Kitchen: When blending a hot soup, work in small batches and remove the vent from your blender lid, covering the hole with a folded tea towel to relieve any pressure caused by escaping steam.

Nutritional facts per each of 8 servings: about

  • Fibre 4 g
  • Sodium 31 mg
  • Sugars 5 g
  • Protein 11 g
  • Calories 279.0
  • Total fat 13 g
  • Potassium 550 mg
  • Cholesterol 31 mg
  • Saturated fat 7 g
  • Total carbohydrate 32 g


  • Iron 21.0
  • Fibre 0.0
  • Folate 43.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 72.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X

Broccoli Soup with Cheddar Croutons