Broccoli & White Cheddar Soup with Air Fried Chickpea Croutons
Is there anything more comforting than the combination of broccoli + cheese? No. The answer is simply no. Speaking of — before we dive into this new soup recipe, be sure to bookmark these other broccoli/cheese-centric recipes to check out later:
Now back to the topic at hand: Broccoli & White Cheddar Soup with Air Fried Chickpeas! Guys…this soup is BEYOND. It’s so rich and creamy, so deeply satisfying, so perfect in practically every way. Keep reading to learn why this Broccoli & White Cheddar Soup is the best vegetarian take on a classic you’ll ever taste (bold statement, but trust me).
Why This Broccoli & White Cheddar Soup is SO GOOD:
The Seasonings. Even the best broccoli cheese soup is rendered boring without top-notch seasonings. Ground mustard adds tanginess, smoked paprika adds smokiness (duh) and white pepper brings some intensity without making the soup overly spicy. A hefty pinch of salt goes a long way, too!
The Broth. The broth consists of a milk-based roux along with a secret ingredient: “no chicken” base. We used the Better Than Bouillon brand — it makes the soup taste incredibly robust, creamy and comforting. My husband read over the jar’s label multiple times, as he swore it had to contain chicken because it’s that flavorful.
The Veggies. It’s broccoli cheese soup, so you better believe there’s tons of broccoli in this dish. However, it’s also loaded with plenty of carrots, onions and garlic, too! The soup seems pretty decadent, but it’s hard to feel too guilty when you know you’re eating a bowlful of veggies.
The Cheese. Guys. Sharp cheddar cheese is THE BEST. You could also sub in regular yellow/orange sharp cheddar cheese if you want, but I went with white cheddar because that’s honestly all they had. There’s truly no difference between white cheddar/yellow cheddar cheese, so you do you.
The Chickpea Croutons. The pièce de résistance, and a much healthier (and protein-packed) option compared to regular croutons. If you don’t have an air fryer, don’t fret. Simply preheat your oven to 400 degrees and line a baking sheet with foil. Spray the foil with non-stick cooking spray. Drain and rinse the chickpeas and pat them dry. Toss them with the same seasonings mentioned below. Bake for 30 minutes, removing and tossing every 10 minutes or so. Cook them longer if you want, but watch them so they don’t burn. The chickpeas will become crunchier after sitting out on the counter a bit.
INGREDIENTS: BROCCOLI & WHITE CHEDDAR SOUP
2 large heads broccoli, cut into small florets (use the stalk from one head as well)
2 carrots, sliced into thin rounds
1 yellow onion, diced
5-6 cloves garlic, minced
4 T. butter
4 T. all-purpose flour
2 c. vegetarian chicken broth (can sub vegetable broth)
2 c. 2% milk
6 oz. sharp white cheddar
1/2 t. white pepper
1 t. ground mustard
1 t. smoked paprika
1 t. salt
Pinch of black pepper
INGREDIENTS: AIR FRIED CHICKPEA CROUTONS
15 oz. can chickpeas, drained & rinsed
1 T. olive oil
1 t. garlic powder
1/2 t. paprika
1/4 t. cayenne
1/4 t. salt
1/4 t. black pepper
STEPS: BROCCOLI & WHITE CHEDDAR SOUP
Heat the butter over medium heat. Once melted, add the onions. After a minute, add the garlic. Cook for 6 1/2 more minutes, stirring occasionally.
Add the flour and toss well to coat, whisking well to remove any lumps. Cook 2 minutes.
Turn the heat to medium-low. Pour the broth in a little at a time, making sure it incorporates evenly into the flour. Add the milk a little at a time, stirring consistently. Once the liquids are incorporated, turn the heat back up to medium (this whole process takes about 3 1/2 minutes).
Add the white pepper, ground mustard, smoked paprika, salt and black pepper. Whisk well. After 6 1/2 minutes, turn the heat down to low.
After 2 1/2 minutes, add the carrots & broccoli. Cook for 20-25 minutes or until the carrots are soft. Remove 2 cups of the mixture and blend until mostly smooth. Pour the blended soup back into the pot and stir to combine. Stir in the cheese until it is fully incorporated and melted.
STEPS: AIR FRIED CHICKPEA CROUTONS
Preheat the air fryer to 390 degrees Fahrenheit.
Drain and rinse the chickpeas. Pat dry with a paper towel. Pour into a bowl and toss well with the olive oil and spices.
Dump the chickpeas into the air fryer basket. Cook for 12-15 minutes, shaking every few minutes. *Note: if you have extra chickpeas, store them in an open container on your counter. If they’re placed in the fridge or sealed tightly, the moisture could cause them to mold.
Finish the meal by ladling the Broccoli & White Cheddar Soup into a bowl and topping it with the Air Fried Chickpea Croutons! Top with additional cheese, if desired.
