Dennis Prescott

Broccoli Cheddar Soup with Rosemary Cheddar Croutons

Serves 4 – 6

Prep Time – 20 minutes 

Cook time – 1 hour 

For The Soup  

3 tablespoons cup olive oil, divided, plus more for drizzling

¼ cup butter, divided 

4 large heads of broccoli, cut into florets

2 leeks, green ends removed, cleaned, and diced 

1 cup diced broccoli stalks 

1 tablespoon minced thyme leaves 

3 garlic cloves, minced 

7 cups chicken (or veggie) stock

2 large russet potatoes, peeled and diced 

Zest of 1 lemon, grated on a microplane 

1 cup heavy (whipping) cream, plus more for drizzling 

2 1/2 cups grated Cathedral City English Cheddar Cheese

1/4 cup minced chives

Sea salt and cracked black pepper 

For The Rosemary Croutons

1/2 loaf bread, torn into crouton-sized pieces 

2 tablespoons olive oil

2 tablespoons minced rosemary leaves

½ cup finely grated  Cathedral City English Cheddar 

Sea salt & cracked black pepper

Preheat an oven to 375 degrees F, and line 2 baking trays with parchment paper. 

Arrange the broccoli on one baking tray, then coat with 2 tablespoons olive oil and season well with salt and pepper. Transfer to the oven and roast until golden and crisp, turning halfway through, about 25-30 minutes total. 

Heat a deep pan over medium-heat, then add the 1 tablespoon olive oil and 2 tablespoons butter. When melted, add the leeks, broccoli stems, thyme, a pinch of salt, and cook until softened, about 5 – 7 minutes. Add the garlic and cook for 30 seconds, then add stock, potatoes, lemon zest, another pinch of salt, and the roasted broccoli, and cook until the potatoes are fork tender, about 12 – 15 minutes. Blend, stir in remaining butter and cream, then stir in the Cathedral City English Cheddar, and heat over low-heat until the soup is smooth and the cheese is melted. Taste and adjust seasoning to taste. 

While the soup is bubbling away, make the croutons. On the second prepared baking sheet, combine bread, olive oil, rosemary, a good pinch of salt and pepper, and the cheddar, toss well, and bake until golden and crisp, about 25 – 30 minutes. 

Divide your soup into bowls, top with a drizzle of olive oil and cream, a few cheesy croutons, a crack of black pepper, and fresh chives. Delicious!