Broccoli Cheddar Soup is synonymous with comfort food and it really hits the spot on a cold day!
Bread elevates this soup to the next level and we love these Cheddar Mustard toasts! Crispy, tangy, cheesy baguette slices that pair perfectly with this soup.
- 1/2 cup butter
- 1/2 cup flour
- 2 tablespoons Food for Thought Spicy IPA Mustard
- 2 12oz cans evaporated milk
- 6 cups vegetable broth
- 2 teaspoons salt
- 8 cups finely chopped broccoli florets
- 1 cup heavy cream
- 2 7oz blocks Vermont Farmstead Maple Cheddar, shredded and divided
- 10-12 thinly sliced baguette rounds
- about 1/4 cup Food for Thought Spicy IPA Mustard
Shred blocks of Maple Cheddar - set aside a heaping 1/2 cup to use on toasts.
Broccoli Cheddar Soup:
In a large pot, melt butter over medium heat. Whisk in flour to create a roux and whisk until smooth. Add Food for Thought Spicy IPA mustard & salt to the roux and whisk to combine. Let cook for a few minutes, whisking occasionally, then whisk in the evaporated milk 1 can at a time.
Once that is smooth, whisk in 6 cups of vegetable broth. Add in broccoli, heavy cream and all cheese except the reserved cheese for the toasts. Mix all together and cook over low heat, stirring occasionally for 20-30 minutes or until soup has thickened and broccoli has reached desired tenderness.
Cheddar Mustard Toasts:
Preheat oven to 400F. Spread IPA mustard evenly on baguette rounds and then evenly place shredded cheddar on all baguettes slices. Bake for 5-7 minutes or until cheese is melted and edges are golden brown. Serve with soup.
Feel free to switch up the mustard and cheddar used with others if you have them on hand but we highly recommend trying it with this combo if you can! Maple and mustard are an awesome pairing - the sweetness of the maple cheddar pairs brilliantly with the tanginess of the mustard.