Broccoli, Cauliflower and Cheddar Soup

Garlic Croutons

4 cups of sourdough cubes (3/4-inch)

3 tablespoons of extra-virgin olive oil

2 teaspoons of finely chopped garlic

1/4 teaspoon of kosher salt

1/4 teaspoon of black pepper

Soup

2 broccoli heads (6 ounces each)

3 tablespoons of extra-virgin olive oil

3/4 cup of chopped yellow onion

1 small carrot, peeled and sliced (approximately 1/4 cup)

1 medium shallot, finely chopped (about 1/4 cup)

1 finely chopped garlic clove

1 teaspoon of fresh thyme leaves, plus more for garnish

6 cups of vegetable broth

1 1/2 teaspoons of cornstarch

2 1/2 cups of chopped fresh cauliflower florets and stems

2/3 cup of heavy cream

2 teaspoons of Dijon mustard

8 ounces of sharp Cheddar cheese, shredded (about 2 cups)

Black pepper

Prepare the Garlic Croutons

Preheat the oven to 350°F. Mix the sourdough cubes with oil, garlic, salt, and pepper on a large rimmed baking sheet lined with parchment paper until well coated; spread them out evenly. Bake until they are lightly golden and crisp, about 15 to 20 minutes. Let cool for 15 minutes. Set aside.

While the Garlic Croutons are baking, prepare the Soup

Cut the broccoli stems into 1/2-inch pieces to get 1 1/2 cups. Cut the broccoli florets into 1-inch pieces to get 3 cups. Set them aside separately. Save any leftover broccoli florets and stems for another use. Heat oil in a large Dutch oven over medium heat. Add onion, carrot, shallot, garlic, and thyme; cook, stirring often, until the onion is translucent, about 6 minutes. Mix 1 tablespoon of 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 heat. Add cauliflower florets and stems and reserved broccoli stems; return to a boil over medium-high heat. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Add broccoli florets; simmer over medium heat, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove from heat.

Transfer 2 cups of Soup (preferably mostly stems), cream, mustard, and 1 cup of cooled Garlic Croutons to a blender. Secure the lid on the blender, and remove the center piece to allow steam to escape. Cover the opening with a clean towel; blend until smooth, 30 seconds to 1 minute. Stir the purée back into the remaining soup in the Dutch oven; place over medium heat. Gradually add the 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 the remaining Garlic Croutons.