Creamy Roasted Broccoli Soup with Cheddar Croutons
A warm and rich soup that blends roasted broccoli and sharp cheddar into a smooth bowl of comfort.
Ingredients
For the soup
- 1 pound broccoli florets Roasted for flavor
- 2 tablespoons olive oil For roasting and croutons
- 1 onion chopped Sautéed
- 3 cloves garlic Minced and sautéed
- 4 cups vegetable broth Base for the soup
- 1 cup heavy cream For creaminess
- 1 cup shredded cheddar cheese Stirred in for richness
For the croutons
- 3 slices bread Cubed for croutons
- 1 cup shredded cheddar cheese For topping the croutons
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the broccoli florets with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
- In a large pot, sauté the onion and garlic until soft.
- Add the roasted broccoli and vegetable broth. Bring to a boil, then reduce to simmer for 10 minutes.
Blending and Combining
- Blend the mixture until smooth and stir in the heavy cream and cheddar cheese.
Crouton Preparation
- For the croutons, cube the bread, toss with olive oil, salt, and sprinkle with cheddar cheese. Bake until golden.
Serving
- Serve the soup hot, topped with cheddar croutons.
Notes
Garnish with extra shredded cheddar or a drizzle of cream if desired. Store leftover soup in the fridge for up to 4 days and freeze in portions for up to 3 months.