Broccoli Cheddar Soup

Since Mike moved in, we've been adding more and more cans of soup to the cupboard. He's got me all into soup and sandwich lunches now! The Bear loves soup of any kind, as long as he gets to crumble crackers into it...

I spotted Tracy's post about broccoli-cheddar soup (with mustardy croutons!!) and decided to give it a try for dinner a few nights ago.

This isn't an unhealthy soup, I promise. There's all of that broccoli of course, and to thicken? Just a couple of potatoes. A few healthy glugs of chicken broth, a fistful of cheddar, a good grainy mustard to season and combined with the usual onion and garlic suspects...soup! Next time I'll try a bit less garlic as we found it overpowered the flavor of the broccoli, but overall a delicious recipe.

Matt found he preferred the soup without the croutons; the Bear gobbled up his portion with no issues. I was just starting to feel flu-y and Mike was just getting over his flu so neither of us had dinner that night, but we re heated it for lunch the next day and it was good. The croutons...oh, the croutons. I suggest making them twice: the second batch to replace the first that will mysteriously disappear a long time before the meal is served. They're that good.

Broccoli Cheddar Soup
Shutterbean
Serves 4-6

croutons:
6 ounces whole wheat bread torn into pieces, about 3 cups worth
2 tablespoons salted butter, melted
3 tablespoons olive oil
2 tablespoons whole grain mustard
sea salt

soup:
2 tablespoons olive oil
1 shallot, chopped
pinch salt
1 medium onion, chopped
1 large potato, peeled and diced small
2 cloves garlic, finely chopped
32 ounces chicken or vegetable broth
1 large head broccoli, chopped into florets
3/4 cup freshly grated aged cheddar
2 teaspoons whole grain mustard
paprika, for garnish

Preheat oven to 350F. In a large bowl, mix melted butter with olive oil and mustard. Stir well and add bread. Mix until all bread chunks are coated. Place on a baking sheet, sprinkle with sea salt and bake till croutons are nicely browned, about 10-15 minutes. Stir the croutons once or twice during baking.

In a large stock pot, add 2 tablespoons olive oil and saute the onions and shallots with a pinch of salt until translucent and softened. Add the potato and continue cooking another 4 minutes. Cover the pot. Add the garlic and broth and bring to a boil. Cook until potatoes are tender. Add broccoli and cook another 4-5 minutes until broccoli is tender.

Remove soup from the heat and puree with a blender or immersion blender. Add half of the shredded cheddar cheese as well as the mustard. Continue blending and add remaining cheese. Serve soup in bowls garnished with cheddar, croutons and a sprinkling of paprika.

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