Looking for a cozy, delicious way to warm up on a chilly day? Look no further than this Roasted Broccoli Soup with Melted Cheddar Croutons! This creamy, velvety soup is bursting with flavor and nutrients, making it the perfect comfort food that won’t derail your healthy eating goals. With just a handful of ingredients and a little bit of time, you can whip up a bowl of this delightful soup that will have your taste buds dancing. Plus, who can resist the allure of crispy croutons topped with gooey melted cheddar cheese? Dive into this recipe and discover how easy it is to create a dish that’s as satisfying as it is wholesome!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb broccoli, chopped
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 4 slices of bread
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your croutons get crispy while the soup is cooking.
- Prepare the broccoli by washing and chopping it into small, bite-sized pieces. This will help it cook evenly and blend smoothly into the soup.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the chopped broccoli to the pot and stir for another 2-3 minutes, allowing it to absorb the flavors of the onion.
- Pour in the vegetable broth, ensuring that the broccoli is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the broccoli is tender.
- While the soup is simmering, prepare the croutons. Cut the slices of bread into cubes and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Sprinkle the shredded cheddar cheese over the bread cubes, ensuring they are well covered. Bake in the preheated oven for about 10-12 minutes, or until the bread is golden brown and the cheese is melted.
- Once the broccoli is tender, remove the pot from heat. Use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a smoother texture, you can transfer the soup in batches to a blender.
- Stir in the heavy cream and season with salt and pepper to taste. Return the pot to low heat to warm the soup through, stirring occasionally.
- Serve the roasted broccoli soup hot, topped with the melted cheddar croutons. Enjoy your delicious and comforting meal!
Tips
- Prep Ahead: To save time, chop the broccoli and onion ahead of time. You can store them in the refrigerator until you’re ready to cook.
- Customize Your Broth: For an extra flavor boost, consider using homemade vegetable broth or adding a splash of white wine to the pot while sautéing the onions.
- Texture Matters: If you prefer a chunkier soup, blend only half of the soup and mix it back in for a delightful contrast of textures.
- Crouton Variations: Experiment with different types of bread for your croutons, such as sourdough or whole grain, to add unique flavors and textures.
- Cheese Lovers Unite: Feel free to mix different cheeses with the cheddar for your croutons, like mozzarella or pepper jack, to give your dish a twist.
- Garnish for Flair: Consider garnishing your soup with a drizzle of olive oil or a sprinkle of fresh herbs like parsley or chives for an added pop of color and flavor.
- Storage Tips: This soup stores well in the fridge for up to 3 days, but the croutons are best enjoyed fresh. Reheat the soup gently on the stove and make new croutons if needed!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
