Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons

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Estimated read time 2 min read



Broccoli-cheddar soup is a classic for a reason: It’s homey, simple, and relies on sturdy vegetables that can stand up to lots of cheese. We add cauliflower to our version, and amp it up with crunchy, garlicky croutons that are both blended into the soup and scattered on top. A touch of Dijon mustard offers a nice tang to balance the rich cheese.

Frequently Asked Questions

  • Why is my broccoli cheddar soup gritty?

    Stirring the cheddar into your soup all at once may result in a gritty or grainy texture, rather than the creamy luxurious texture you want. Add the cheese a little at a time, and let it incorporate into the soup before adding more. Also, be sure to grate the cheese yourself. Pre-shredded cheese often has anti-caking additives (like potato starch or cellulose) to keep it from clumping in the bag but will also prevent it from melting smoothly into the soup.

  • What is no-chicken broth?

    No-chicken broth is a vegetable broth alternative made to taste like chicken broth. Along with vegetables, no-chicken broth contains turmeric, yeast extract, and natural flavors that give it a chicken broth taste without adding chicken.

Notes from the Food & Wine Test Kitchen

If you like a brothier soup, purée fewer of the vegetables and more of the broth in Step 3.

Make ahead

Refrigerate the soup for up to three days or freeze for up to three months. Gently rewarm the soup in a Dutch oven on the stove over medium-low heat.



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