November 30, 2010

Broccoli Cheddar Soup

broccoli cheddar soup

I’ve made this soup twice in the past week. That should tell you something! This recipe comes from one of my favorite websites, 101 Cookbooks.  There isn’t a recipe on Heidi’s site that I haven’t drooled over. I should note that this soup is not your typical broccoli cheddar soup. It doesn’t contain mushy overcooked broccoli or bright orange cheddar cheese.  The two main flavor boosters are grainy mustard and aged cheddar.  They both add such a wonderful tang & depth to the soup. I bet it would pair really well with a cold hoppy beer.


We also need to talk about the star of the soup. Mustard Croutons! The whole thing is genius. I could probably plow through the whole batch in one sitting, sans the soup… Unfortunately, I know better after this past weekend. My friend Whitney has made this soup several times and I totally see why she’s been smitten. It’s REAL good. She says that replacing the cheddar with feta is fantastic! Next time, I’m gonna try that. I also forgot to top my soup with some smoked paprika. There’s always leftovers….

And we’re off!

Crouton time!

Put the mustard in a bowl with melted butter & olive oil. Add in your bread. MIX.

mustard butter oil

Put the bread on a baking sheet and bake at 350 for about 10-15 mins.

to the oven....

Meanwhile get started on your chopping!

potato shallots garlic onions

Saute the onions & shallots in olive oil in your soup pot.

sweating the onions & shallots

Add in the potatoes cook for 4 mins with the lid on. Then add in your garlic.

adding the garlic

Pour in your stock and bring to a boil until the potatoes are tender.


While that’s happening, grate your cheese.

cheese broccoli

And chop up your broccoli into small florets.

broccoli cutting

Drop the broccoli florets into the soup and cook for 2-4 minutes until just tender.

hello broc

Quickly put your immersion blender into the soup and puree it!


Add in half of the cheddar and half of the mustard mix. Now add the other halves.

hello mustard

Serve it up in a bowl and add your croutons and some cheese on top.

broccoli cheddar soup

You’ll see why this soup is worthy of being made two times in ONE week.

Brocolli Cheddar Soup

(recipe slightly adapted from 101 Cookbooks)

For the Croutons:

  • 6 oz. of whole wheat bread torn into pieces (should be about 3 cups worth)
  • 2 tablespoons salted butter, melted
  • 3 tablespoons olive oil
  • 2 tablespoons whole grain mustard
  • sea salt

For the Soup:

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • pinch of salt
  • 1 medium onion, chopped
  • 1 large potato, peeled & chopped into small cubes (I used two Yukon Golds)
  • 2 cloves garlic, finely chopped
  • 32 oz. chicken broth or vegetable broth
  • 1 large head of broccoli, cut into small florets
  • 3/4 cup freshly grated aged Cheddar
  • 2 teaspoons whole grain mustard

Preheat oven to 350 degrees F. In a large bowl, mix the melted butter with the olive oil and mustard. Stir evenly and then add your torn bread pieces. Mix until all of the bread pieces are coated. Place on a baking sheet, sprinkle with sea salt and bake until croutons are nicely browned. Takes 10-15 minutes. Make sure to stir the croutons a few times during the baking time.

In a large soup pot, add 2 tablespoons of olive oil and saute the onions & shallots with a pinch of salt until they become slightly translucent. Add the potato chunks and continue cooking for about 4 minutes-put the lid on the pot at this point. Add the garlic & broth to the pot and bring to a boil. After about 5 minutes or so, the potatoes should be tender. Add the broccoli florets to the soup and cook for about 4-5 minutes for the florets to be tender.

Remove the soup from the heat and start pureeing with an immersion blender. Add half of your shredded cheddar cheese and mustard. Continue blending and then add the other half.  Serve soup in bowls topped with cheddar and loaded with the mustard croutons. DELISH.

Shutterbean Notes:

-I used Kerrygold Aged Cheddar for this recipe

-On the croutons I used Gulden’s mustard and I added Dijon to the soup at the end because I ran out of Gulden’s. Sadly, I didn’t have any whole grain mustard in our pantry!

-I didn’t have whole wheat bread, just a small loaf of french bread for this batch. The whole wheat is better!

-The original recipe recommends a sprinkling of smoked paprika on top! Sounds good to me….

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  • miss james


  • kickpleat

    Mustard croutons? Oh my. This will be made soon. I love broccoli & cheddar soup and I do often add mustard to my cream of cauliflower & broccoli soups (it was a tip from the Moosewood cookbook!), but the croutons sound amazing. Over the top!!

  • Deepa

    I normally make broccoli with stilton (blue) cheese, which is great, but cheddar = yum!

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  • Katrina

    This looks fantastic. I’m going to try it right away!

  • My Little Expat Kitchen

    I’ve only had broccoli soup once and it was the bad kind. You seem really excited about this soup so I’m gonna give it a try. I heard feta instead of cheddar and I got kinda excited. Oh and the mustard didn’t’ hurt either 🙂

  • Rebecca

    i’m so glad i found this post. i’ve broccoli in the fridge for almost a week that i bought with the intention of making broccoli cheddar soup, but i’ve been too lazy to do a simple google search to locate a recipe. yours looks fabulous, and i can’t wait to try it. thanks for sharing your recipe and for such pleasant photographs illustrating your process.

  • whitneybee

    Yay! You finally made it! I love how quick this soup is to make. Also, I find that a bag of Trader Joe’s broccoli florets seems to be the perfect amount of broccoli (and helps make this an even quicker weeknight meal).

  • Dana

    I think what sells me here is the relatively small amount of cheese and the mustard. Oh, and the croutons. Looks just fabulous and I love that the green color didn’t get too muted. I’ve never made my own and I’m looking forward to a bowlful.

  • Nicole

    Holy cow, this looks SO GOOD! Mustard croutons, too? Be still my heart.

  • Deon

    I made this soup last night… it was FABULOUSLY YUMMY!!!

  • Jessica

    wahhh…I need to make this too! Broccoli cheese soup is my favorite, and I love Heidi’s recipes!

  • stacy

    I made this last night!’
    1. it was really yum.
    2. it took everything in me not to eat all those croutons when they came out of the oven. Good lord.
    3. I used Dijon in the soup and the croutons, cuz thats all I had, and it was still super goo. If I ever have grain mustard on hand Ill try that too…

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  • Lisa

    This turned out great! Probably slightly different, because I couldn’t find whole grain mustard, so I used a pinch of ground mustard. Do you usually get it at Trader Joe’s? My main grocery store didn’t have any.

    • Tracy

      I just used the Trader Joe’s Dijon mustard for the soup and Gulden’s mustard (which isn’t a thick grain mustard). I bet the whole grain would add a little more texture to the end result. Thank you for trying out the recipe! It certainly is tasty!

  • Jen

    Made this tonight during a terrible snowstorm. What a delicious way to warm up! The croutons really made the soup. Thanks for sharing.

  • elizabeth

    Made this for dinner tonight. It will be a hit, I can’t stop sampling it!!!

  • b

    i made this recipe as written and we LOVED it. the croutons are killer. also if you are an old bay fan, a couple shakes are really nice.

    tonight i made some notable subs with great success: organic cauliflower was on sale and i randomly had a rutabaga around, so i subbed the same approx amt of those for the broccoli and potato. after pureeing, for color i added some still-frozen peas right from the bag and stirred them a bit. really great – i bet a bit of crumbly bacon would be awesome next time.

  • LuLu

    Are you using fresh or stale bread to make the croutons?

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  • Carrie

    Yum-didee! Made this tonight and it’s soo good.

  • Leah

    Having a bowl of this right now! SO GOOD!!! Mustard croutons are rocking my world right now!

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