Broccoli, Cauliflower & Cheddar Soup with Roasted Garlic Croutons made with our Temecula Olive Oil Company Olivum Extra Virgin Olive Oil and our Roasted Garlic Olive Oil.
Garlic Croutons
- 4 cups (3/4-inch) sourdough cubes
- 3Â tablespoons Roasted Garlic Olive Oil
- 2 teaspoons finely chopped garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Soup
- 2Â (6-ounce)Â broccoli heads
- 3 tablespoons Olivum extra virgin olive oil
- 3/4 cup chopped yellow onion
- 1 small carrot, peeled and sliced (about 1/4 cup)
- 1 medium shallot, finely chopped (about 1/4 cup)
- 1Â garlic clove, finely chopped
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 6 cups chicken broth, no-chicken broth, or vegetable broth
- 1 1/2 teaspoons cornstarch
- 2 1/2 cups chopped fresh cauliflower florets and stems
- 2/3 cup heavy cream
- 2 teaspoons Dijon mustard
- 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
- Black pepper
Directions
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Make the Garlic Croutons
Preheat oven to 350°F. Toss together sourdough cubes, Roasted Garlic olive oil, garlic, salt, and pepper on a parchment paper-lined large rimmed baking sheet until evenly coated; spread in an even layer. Bake until lightly golden and crisp, 15 to 20 minutes. Let cool for 15 minutes. Set aside.
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While Garlic Croutons are baking, make the Soup
Cut broccoli stems into 1/2-inch pieces to yield 1 1/2 cups. Cut broccoli florets into 1-inch pieces to yield 3 cups. Set aside separately. Reserve any remaining broccoli florets and stems for another use. Heat Olivum extra virgin olive oil in a large Dutch oven over medium. Add onion, carrot, shallot, garlic, and thyme; cook, stirring often, until onion is translucent, about 6 minutes. Stir 1 tablespoon broth with cornstarch in a small bowl. Add the cornstarch mixture and the remaining broth to the pot, and bring to a boil over medium-high. Add cauliflower florets and stems and reserved broccoli stems; return to a boil over medium-high. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Add broccoli florets; simmer over medium, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat.
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Transfer 2 cups Soup (preferably mostly stems), cream, mustard, and 1 cup cooled Garlic Croutons to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until smooth, 30 seconds to 1 minute. Stir purée back into remaining soup in Dutch oven; place over medium heat. Add cheese, 1/2 cup at a time, whisking constantly, until melted and creamy, about 2 minutes. Garnish with pepper and additional thyme. Serve hot with remaining Garlic Croutons.