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Roasted Broccoli Soup with Cheddar Croutons: 5 Steps

Roasted Broccoli Soup with
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Delicious Roasted Broccoli Soup with Melted Cheddar Croutons: An Incredible Recipe to Savor

Ingredients

Scale
  • 1 large head of broccoli (about 1.5 pounds), cut into florets
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon lemon juice
  • 1 cup shredded cheddar cheese
  • 4 slices of crusty bread (for croutons)
  • Additional olive oil for drizzling on croutons

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
  3. Roast in the preheated oven for 20-25 minutes or until tender and slightly charred.
  4. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
  5. Stir in the minced garlic and cook for an additional minute until fragrant.
  6. Add the roasted broccoli to the pot along with the vegetable or chicken broth. Bring to a simmer and cook for 10 minutes.
  7. Using an immersion blender or a regular blender, blend the soup until smooth. If using a regular blender, do this in batches for safety.
  8. Return the soup to the pot and stir in the heavy cream and lemon juice. Simmer for another 5 minutes.
  9. While the soup simmers, cut the crusty bread into cubes. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake in the oven for 10 minutes or until golden brown.
  10. Remove the croutons from the oven and sprinkle shredded cheddar cheese on top. Return to the oven for an additional 2-3 minutes until the cheese melts.
  11. Ladle the creamy broccoli soup into bowls and top each serving with melted cheddar croutons.

Notes

    Nutrition

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