This is a sponsored post by Sprouts Farmers Markets. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
Are you obsessed with creamy soups as much as I am? They are so rich and comforting and I love it when they include veggies that normally have a bad rap with kids and veggie haters. Take for instance, broccoli. The poor broccoli has been on millions of kids’ “yuck” list for many years.
I’m a broccoli lover and I’m here to let you know that I’ve changed that perception in my home. The trick is this creamy broccoli cheddar soup. I was inspired by all the beautiful produce at Sprouts Farmers Market to create something tasty and loaded with a green vegetable. I chose broccoli. To make it more fun, I gave it a St. Patrick’s vibe with home made buttery croutons in the shape of what else? A shamrock!
If you celebrate St. Patricks Day, or not, you will love the flavor and ease of this tasty soup. I promise this will be a welcome addition to your weekly meal plan that everyone will enjoy.
For more tasty recipes and to find your nearest Sprouts, visit Sprouts.com. You can also follow along on Facebook and Instagram for great meal ideas.
Creamy Broccoli Cheddar Soup with Shamrock Shaped Croutons
Ingredients
2 tablespoons olive oil
1 ½ cups white onion, chopped
3 large garlic cloves, chopped
2 celery stalks, chopped
5 cups broccoli florets, save a few small florets for garnish
1 medium Yukon Gold potato (about 1 1/3 cups), chopped
4 cups Sprouts Brand Vegetable Broth
1 teaspoon salt
½ teaspoon black pepper
1 cup 2% milk (or whole milk)
2 cups cheddar cheese, grated
For Croutons:
4 large garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme, crumbled
½ teaspoon salt
½ teaspoon black pepper
½ cup olive oil
6 slices Sprouts Brand Sour Dough Bread
Instructions
Heat oil in a large saucepan.
Add onion and cook for 5-7 minutes, until tender. Add garlic and cook for 1 minute.
Add celery, broccoli and potato. Cook for 2 minutes and stir in vegetable broth, salt and pepper. Cover and simmer for 20 minutes or until potato is soft.
Transfer to a blender and blend until smooth or blend with an immersion blender in the saucepan.
If blended in a blender, return soup to saucepan, add milk and stir in cheese until it melts. Serve. Garnish with small broccoli florets and croutons.
For Croutons:
Preheat oven to 350° F.
Combine garlic, oregano, thyme, salt, pepper and oil in a small saucepan over low medium heat. Bring to simmer for 5 minutes.
Cut out bread with a 2-inch shamrock cookie cutter. Cut any remaining bread in cubes.
Arrange shamrock cutout bread and cubes in one layer on a baking sheet. Brush with oil mixture on all sides. Bake for 12-14 minutes until gold and crispy. Serve as soup topping.
