Broccoli Beer Cheese Soup with Mustard Croutons

January 14, 2013


This is a staple soup in my winter recipe repertoire.  It’s got all the good stuff- broccoli, cheddar, beer and croutons. You can make this dish in 30 minutes and it tastes even better on rainy days.

Ingredients: (makes 4 to 6 servings)
1 small onion, diced
1 Tablespoon olive oil
1 clove garlic, mashed
1 lb frozen broccoli
1 large potato, peeled and cubed
1 cup shredded sharp cheddar cheese
1/4 cup beer
4- 6 cups vegetable stock
1/4 cup heavy cream
salt and pepper to taste

For the croutons:
2 Tablespoons whole grain mustard
1 Tablespoon olive oil
1 cup large bread cubes (I like to use a crusty baguette and cut it into large cubes)

Directions: In a stock pot heat the olive oil, garlic and onions. Stir for 2 minutes on high heat. Next, add the potatoes, broccoli and veggie stock. Add just enough stock to cover the vegetables. Cover with a lid and bring to a boil. Reduce heat and simmer covered until the vegetables are tender.  Remove from heat and use an immersion blender to blend the vegetables until creamy. (You could use a blender, but the immersion blender is the easiest way.) Next, add the cheese, beer and cream. Add salt and pepper to taste.

To make the croutons, preheat oven to 350 degrees. In a large bowl, whisk together the olive oil and mustard.  Add the croutons and toss, coat evenly. Bake for 10 minutes until crispy.

Garnish the soup with croutons and shredded cheddar.



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Other posts you may enjoy:

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  2. White Bean and Onion Soup with Puya Chili Oil Croutons
  3. Summer Vegetable Soup
  4. Hearty Vegetable Soup
  5. Mushroom, Leek, and Rosemary Soup

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