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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 552.3
  • Total Fat: 37.2 g
  • Cholesterol: 90.7 mg
  • Sodium: 1,257.0 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 6.0 g
  • Protein: 14.9 g

View full nutritional breakdown of Broccoli & Cheddar Soup with Homemade Croutons calories by ingredient
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Broccoli & Cheddar Soup with Homemade Croutons

Submitted by: IZZIGIRL
Broccoli & Cheddar Soup with Homemade Croutons

Introduction

This is a delicious, hearty soup that can be modified to decrease the fat content. Thanks to 101 Cookbooks for the recipe! This is a delicious, hearty soup that can be modified to decrease the fat content. Thanks to 101 Cookbooks for the recipe!
Number of Servings: 4

Ingredients

    Croutons:
    5-6 slices of whole wheat bread, torn into 1" cubes (3 cups total)
    1/4 cup butter or olive oil
    1 1/2 tsp whole grain mustard
    1/4 tsp fine grain sea salt

    Soup:
    2 tbsp unsalted butter or olive oil
    1 shallot
    1 medium onion, chopped
    1 large potato, peeled and cut into 1/4" cubes
    2 cloves garlic, finely chopped
    3 1/2 cups veggie broth
    1 large head of broccoli (or 1 pack frozen)- 12 ounces, cut into small florets

    2/3 cup freshly grated Cheddar
    1-3 tsp whole grain mustard, to taste
    smoked paprika, more olive oil, creme fraiche

Directions

Croutons:
Preheat oven to 350 degrees. Melt butter in a saucepan. When it has melted, whisk in the mustard and salt, and pour over the bread. Toss well, then turn bread onto a baking sheet. Bake for 10-15 minutes until croutons are golden and crunchy. Toss them once or twice along the way.

Soup:
While croutons are toasting, melt butter or olive oil in large saucepan over medium-high. Stir in shallots, onion, and a pinch of salt. Saute for a couple of minutes. Sitr in potatoes, cover, and cook for about four minutes. Uncover, stir in garlic, then broth. Bring to a boil, make sure potatoes are tender, and when they are, stir in the broccoli. Simmer just long enough for the broccoli to get tender-- 2-4 minutes.

Immediately remove from heat and use an immersion blender. Add in the cheese, saving some for topping. Add creme fraiche, if desired Slowly add the mustard to taste. Serve with a drizzle of olive oil, a dash of paprika, a sprinkle of cheese, and a handful of croutons.

Number of Servings: 4

Recipe submitted by SparkPeople user IZZIGIRL.






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