Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons

• total time: 1 hour 5 minutes

Ingredients

Garlic Croutons

4 cups (3/4-inch) sourdough cubes

3 tablespoons extra-virgin olive oil

2 teaspoons finely chopped garlic

¼ teaspoon kosher salt

¼ teaspoon black pepper

Soup

2 (6-ounce) broccoli heads

3 tablespoons extra-virgin olive oil

¾ cup chopped yellow onion

1 small carrot, peeled and sliced (about 1/4 cup)

1 shallot, finely chopped (about 1/4 cup)

1 garlic clove, finely chopped

1 teaspoon fresh thyme leaves, plus more for garnish

6 cups chicken broth, no-chicken broth, or vegetable broth

1 ½ teaspoons cornstarch

2 ½ cups chopped fresh cauliflower florets and stems

⅔ cup heavy cream

2 teaspoons Dijon mustard

8 ounces sharp Cheddar cheese, shredded (about 2 cups)

Black pepper

Directions

Make the Garlic Croutons: Preheat oven to 350°F. Toss together sourdough cubes, oil, garlic, salt, and pepper on a parchment paper-lined large rimmed baking sheet until evenly coated; spread in an even layer. Bake until lightly golden and crisp, 15 to 20 minutes. Let cool for 15 minutes. Set aside.

While Garlic Croutons are baking, make the Soup: Cut broccoli stems into 1/2-inch pieces to yield 1 1/2 cups. Cut broccoli florets into 1-inch pieces to yield 3 cups. Set aside separately. Reserve any remaining broccoli florets and stems for another use. Heat oil in a large Dutch oven over medium. Add onion, carrot, shallot, garlic, and thyme; cook, stirring often, until onion is translucent, about 6 minutes. Stir 1 tablespoon broth with cornstarch in a small bowl. Add the cornstarch mixture and the remaining broth to the pot, and bring to a boil over medium-high. Add cauliflower florets and stems and reserved broccoli stems; return to a boil over medium-high. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Add broccoli florets; simmer over medium, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat.

Transfer 2 cups Soup (preferably mostly stems), cream, mustard, and 1 cup cooled Garlic Croutons to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, 30 seconds to 1 minute. Stir purée back into remaining soup in Dutch oven; place over medium heat. Add cheese, 1/2 cup at a time, whisking constantly, until melted and creamy, about 2 minutes. Garnish with pepper and additional thyme. Serve hot with remaining Garlic Croutons.

Nutrition

• Calories: 512 kcal
• Total Fat: 37 g
• Saturated Fat: 15 g
• Unsaturated Fat: 0 g
• Cholesterol: 72 mg
• Sodium: 1482 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 17 g