Broccoli Cheddar Soup

I really wish I had taken some more attractive photos of this soup. Dan and I made this in between watching a hockey game and going to a concert, so I didn't have much time to take nice photos, but let me tell you, it's delicious. The aged cheddar and mustard make this soup much more sophisticated than what you are probably picturing Broccoli Cheddar Soup to be. Plus it's pureed. I have a thing for pureed vegetable soups, which I admit is definitely weird. Anyway, make it. It's not that hard. The croutons alone are worth it!

Broccoli Cheddar Soup


Croutons


6 oz whole wheat bread torn into pieces
2 tbsp salted butter, melted
3 tbsp olive oil
2 tbsp dijon mustard
sea salt


Preheat oven to 350. In a large bowl whisk together the butter, oil, and mustard. Toss the bread pieces around to coat. Spread out on a cookie sheet and sprinkle with sea salt. Bake for 10-15 minutes, until crouton-like.


Meanwhile...


Soup


2 tbsp olive oil
1 shallot, chopped
pinch of salt
1 medium onion, chopped
3 small potatos, peeled and chopped into small pieces
2 cloves garlic, minced
32 oz. chicken broth (or vegetable, if that's your preference)
1 large head of broccoli, cut into small pieces
3/4 C grated aged cheddar
2 tsp dijon mustard
A bit of freshly ground pepper


In a large soup pot over medium heat, cook the shallot, salt, and onion in the olive oil until the onions start to turn translucent, a few minutes. Add the potatoes and cook for about 5 minutes. Add the garlic and broth, put on the lid, and cook until the potatoes are tender, about 5 more minutes. Add the broccoli and cook until that is tender, a few more minutes. Take off the heat and blend with an immersion blender. Add half of the cheese and mustard and blend some more. Add the rest of the cheese and mustard and some freshly ground pepper and finish blending. Serve with some extra cheese on top and croutons.