Broccoli Cheddar Soup with Croutons
Recipe for the week of November 2, 2026 to November 6, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Ingredients
  • 4tablespoons butter
  • 1 yellow onionchopped
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
  • 3 garlic cloveschopped
  • 1/4cup all purpose flour
  • 2cups milk
  • 2cups vegetable broth
  • 3cups broccoliflorets
  • 1 carrotpeeled and julienned
  • 1/2teaspoon Dijon Mustard
  • 2cups shredded cheddar cheese
For the Croutons
  • 2tablespoons butter
  • 2tablespoons olive oil
  • 1loaf white breadcut into ¾-inch cubes
  • 2teaspoons italian seasoning
  • 1teaspoon garlic powder
  • 3/4teaspoon Salt
  • 1/2teaspoon black pepper
Instructions
For the Soup
  1. Melt the butter in a large pot over medium heat. Add the onion, salt, pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
  2. Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
  3. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons.
For the Croutons
  1. In a nonstick pan, melt the butter and oil together over medium heat. When the foaming subsides, add the bread cubes and toss frequently until all pieces are coated.
  2. Continue stirring until all pieces are golden brown and crisp, about 5-10 minutes.