Emeril's Broccoli and Cheese Soup with Croutons

Warm up with a bowl of **Emeril's Broccoli and Cheese Soup with Croutons**, a comforting and flavor-packed dish that combines creamy cheddar, tender broccoli, and perfectly seasoned homemade croutons. This rich and velvety soup starts with a buttery roux, blended with aromatic onion and garlic, and simmered to perfection with chicken broth and heavy cream. Roughly chopped broccoli florets are pureed into the base, creating a luscious texture that’s complemented by the sharpness of melted sharp cheddar cheese. Topped with golden, crispy croutons seasoned with thyme and paprika, this soup is a complete experience in every spoonful. Ready in just 45 minutes and serving six, it’s the ultimate go-to recipe for cozy weeknight dinners or leisurely lunches.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 garlic cloves, minced
• 0.25 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 4 cups broccoli florets, roughly chopped
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups day-old bread, cubed
• 2 tablespoons olive oil
• 0.5 teaspoon dried thyme
• 0.25 teaspoon paprika

Directions

Step 1

Preheat your oven to 375°F (190°C) for the croutons.

Step 2

In a large pot, melt the butter over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5

Gradually whisk in the chicken broth, making sure to avoid lumps. Bring the mixture to a gentle simmer.

Step 6

Add the heavy cream and chopped broccoli florets to the pot. Cook for 10-12 minutes, or until the broccoli is tender.

Step 7

While the soup cooks, prepare the croutons. Toss the bread cubes with olive oil, dried thyme, paprika, and a pinch of salt. Spread evenly on a baking sheet and bake for 10-12 minutes, or until golden and crispy. Set aside.

Step 8

Once the broccoli is tender, use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender. Return the soup to the pot if necessary.

Step 9

Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Step 10

Ladle the soup into bowls, top with the crispy croutons, and serve warm.

Nutrition Facts

Serving size	(2424.7g)

Amount per serving	% Daily Value*
Calories	3953.6

Total Fat 245.4g	0%
Saturated Fat 131.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 604.0mg	0%
Sodium 8594.1mg	0%
Total Carbohydrate 307.9g	0%
Dietary Fiber 26.6g	0%
Total Sugars 28.6g
Protein 129.5g	0%

Vitamin D 48.0IU	0%
Calcium 2182.2mg	0%
Iron 24.6mg	0%
Potassium 2783.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 13.1%

Carbs: 31.1%