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e Cheese Soup with Brown Butter Croutons Recipe

e Cheese Soup with Brown Butter Croutons Recipe
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★★★★★

5.1 from 22 reviews

This Roasted Broccoli Gruyere Cheese Soup with Brown Butter Croutons is a rich, creamy, and comforting soup perfect for any season. Featuring roasted broccoli for a deep, caramelized flavor, this soup is elevated with melted Gruyere and Parmesan cheeses, creating a luscious texture and savory profile. The crunchy garlic brown butter croutons add the perfect finishing touch, combining texture and flavor for an indulgent yet wholesome meal.

Ingredients

Scale

Soup

  • 2 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 2 cups low-sodium chicken stock
  • 1 ½ cups half and half
  • 2 tablespoons flour
  • 12 ounces Gruyere cheese, freshly grated
  • 3 tablespoons finely grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh chives, for sprinkling

Garlic Breadcrumbs

  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced or pressed
  • ¼ cup crumbled and torn bread pieces (any bread, as small or large as desired)

Instructions

  1. Roast the Broccoli: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the fresh broccoli florets on the sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15 to 20 minutes until the broccoli is slightly golden and tender but not overly charred.
  2. Sauté Onions and Garlic: While the broccoli is roasting, heat a large stockpot over medium-low heat and melt the unsalted butter. Add the diced onion and minced garlic along with a pinch of salt and pepper. Cook, stirring frequently, until the onions become translucent and fragrant.
  3. Add Stock and Broccoli, Blend: Pour the low-sodium chicken stock into the pot and stir. Add about ¾ of the roasted broccoli to the pot, keeping some broccoli for garnish. Transfer the soup mixture carefully to a blender and puree until smooth, holding a towel on the lid to prevent spills.
  4. Return and Thicken Soup: Pour the pureed soup back into the pot over low heat. In a separate shaker bottle, combine the flour and half and half and shake vigorously for 30 seconds to create a smooth slurry. Slowly add this mixture to the soup while stirring continuously. Let the soup simmer for 2 to 3 minutes until slightly thickened.
  5. Melt Cheese and Season: Keep the soup over low heat and gradually add small handfuls of grated Gruyere cheese, stirring until completely melted. Stir in the grated Parmesan cheese as well. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Make Garlic Breadcrumbs: In a small skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the torn bread pieces and cook, stirring occasionally, until the breadcrumbs are toasted and golden brown. Remove from heat.
  7. Serve: Ladle the hot soup into bowls. Garnish with fresh chives, the reserved roasted broccoli florets, and a generous sprinkle of garlic breadcrumbs on top. Serve immediately and enjoy!

Notes

  • Use low-sodium chicken stock to control salt levels in the soup.
  • The flour-half and half mixture must be shaken well to avoid lumps before adding to the soup.
  • For a vegetarian version, substitute vegetable stock for chicken stock.
  • Gruyere cheese melts smoothly and adds a nutty flavor; however, Swiss cheese can be substituted if needed.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Gluten-free breadcrumbs can be used for a gluten-free variant.

Nutrition

Keywords: broccoli soup, roasted broccoli, Gruyere cheese soup, creamy soup, cheese soup, garlic breadcrumbs, easy dinner, comfort food

Find it online: https://delishfamilyrecipe.com/e-cheese-soup-with-brown-butter-croutons-recipe/