If you’re a fan of cheesy soups, Broccoli White Cheddar Soup with Cornbread Croutons is sure to hit the spot!
Broccoli. Cheddar. Cornbread croutons. Good stuff. Good good stuff. But it doesn’t end there.
At its deepest level – this meal is so much more. (Yes, I take my cheesy soups very seriously.)
It is kitchen tables with gently beveled edges and high-backed chairs that support end-of-day postures. It is rustling leaves outside the window and golden lights inside.
It is slippers in the winter. Wellies in the spring. Flip flops in the summer. Suede boots in the fall.
A bear hug. A high five. A smile.
It is food that makes you feel good.
Separate, these ingredients are nice. But together – they create a heap of comfort. The toasty satisfaction in this vessel is enough to keep you cozy and happy long into a cold cold night.
This is where we’re at.
And I’m okay with that.
INGREDIENTS FOR BROCCOLI WHITE CHEDDAR SOUP WITH CORNBREAD CROUTONS:
SOUP:
- Sweet onions
- Butter
- Flour
- Salt
- pepper
- Chicken broth
- Milk
- Shredded cheddar
- nutmeg
- Broccoli florets
CORNBREAD CROUTONS:
- unsalted butter
- yellow cornmeal, preferably stone ground
- all-purpose flour
- sugar
- baking powder
- salt
- buttermilk
- eggs
COOK’S NOTES FOR BROCCOLI WHITE CHEDDAR SOUP WITH CORNBREAD CROUTONS:
- I used Vermont (white) cheddar, but you can substitute with orange cheddar.
- I used an extra-extra sharp variety of cheddar, but you could use lesser.
- I kept the broccoli florets pretty bite-sizable, adding nice heft and texture to the soup, but you can cut the pieces smaller to suit your preference.
Buon Appetito!
MORE SOUP:
Italian Sausage Soup with Sun-Dried Tomato & Oregano Tortellini
If you decide to give Broccoli White Cheddar Soup with Cornbread Croutons a whirl – I’d love your feedback and photos! Tag @ciaochowbambina on Instagram, or share to my Pinterest and Facebook page!
Broccoli White Cheddar Soup with Cornbread Croutons
Description
If you’re a fan of cheesy soups, Broccoli White Cheddar Soup with Cornbread Croutons is sure to hit the spot!
Ingredients
Cornbread
½ cup unsalted butter, melted and cooled slightly, plus extra for greasing
2 cups yellow cornmeal, preferably stone ground
1 cup unbleached all-purpose flour
⅓ cup sugar
4 tsp. baking powder
1 tsp. salt
1½ cups buttermilk, at room temperature
2 eggs, at room temperature, well beaten
Soup
1/2 cup butter
2 medium onions, chopped
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp cracked black pepper
1/4 tsp nutmeg
3 cups chicken broth
3 cups milk (or half-and-half)
3 cups shredded cheddar
5 cups chopped fresh broccoli florets
Instructions
Preheat the oven to 400 degrees.
Grease a 9×13 inch metal baking pan.
In a large bowl, thoroughly stir together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix together the buttermilk, eggs, and melted butter until just combined.
Stir the wet ingredients into the dry ingredients just until combined.
Spread the batter in the prepared pan.
Bake until the edges are just beginning to pull away from the sides of the pan, about 18-20 minutes. Remove from oven. Set aside.
For the soup, in a saucepan, sauté the onion in butter until tender.
Stir in the flour, salt, pepper and nutmeg; cook and stir until smooth and bubbly.
Add chicken broth and milk all at once. Cook and stir until the mixture boils and thickens.
Add broccoli.
Simmer, stirring constantly, until broccoli is al dente and heated through.
Remove from the heat and stir in cheese until melted.
Cut cornbread into bite-sized pieces.
Top soup with cornbread croutons, shredded cheddar, salt and pepper, to taste.
Enjoy!
Notes
Have made this with both whole milk and half-and-half – both very good!
Of course, any cheddar works!
Annie, this is one heavenly bowl of comfort! Such wonderful flavors and those cornbread croutons are everything!
This soup with those croutons make for a real treat!! Thank you, Kelly!
Cheesy soups are serious business here too, you’ve definitely taken classic broccoli cheese to a new level. And those cornbread croutons! Wow!
Gimme all the cheesy soups! Thanks, Kevin!!
Nothing better than a bowlful of a warm cozy soup on a chilly day. This soup looks so full of flavor and I’m loving those cornbread croutons.
Thanks, Kathy! ‘Tis the season!!
I’m IN LOVE with the idea of cornbread croutons. Pure genius! I would love a big bowl of this on a chilly day!! XO
Perfect chilly day soup! Thanks, friend! XO
Annie, this looks over the top delicious!! You had me with the soup, and then you go and add cornbread croutons!? SO MAKING THIS!
I couldn’t resist those croutons!! Thanks, friend!
One of my favorite soups ever Annie. And this looks incredible with the cornbread croutons. This is fall/winter comfort food done right!
Thanks, Mare! This is a favorite of ours!!
Wow! As if cheddar broccoli soup isn’t enough to get me excited, there’s those croutons!! Those croutons are all kinds of brilliant and I can’t wait to try all of this 🙂
The croutons really add something fun!! Thanks, friend!
Cheesy soups are the ultimate hug in a bowl! And the cornbread croutons are a genius idea! I could go for a bowl of this for lunch pretty soon! 😉
I agree 100%! Thanks, Leanne!!
Cornbread croutons? As if broccoli cheese soup weren’t delicious enough already! This looks to-die-for, Annie!
I know – but sometimes you gotta go big! Thanks, friend!!
I take my cheesy soups very seriously too 😉 Hehehe…I’m all over this, Annie! The soup…I mean delicious as is, but then cornbread croutons to go with? Say what??! Oh yeah! Delish! Pinned 🙂 Have a lovely weekend, my friend. XOXO
We have so much in common, my friend! 🙂 Thanks so much!! xoxo