Cream of broccoli soup with crispy garlicky croutons

Based on 8 ratings

“This cream of broccoli soup will convince even the biggest broccoli skeptics! I mean, who could resist a creamy soup combined with crispy homemade croutons? And, as if that isn’t enough, you can also add some crispy bacon on top.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g broccoli
3 cloves garlic
4 slices sandwich bread
onion
120 g potatoes
6 tbsp unsalted butter
3 tbsp flour
800 ml vegetable broth
400 ml whole milk
100 ml heavy cream
70 g shredded cheddar cheese
½ lime
salt
pepper
sugar
Metric
Imperial

Utensils

  • 2 cutting boards
  • 2 knives
  • peeler
  • pot (large)
  • whisk
  • immersion blender
  • frying pan

Nutrition per serving

Cal
479
Protein
17 g
Fat
31 g
Carb
31 g
  • Step 1/4

    Peel and finely dice onion and some of the garlic. Cut broccoli into florets, then peel the stem and chop it. Peel and dice potatoes.
    • onion
    • 2 cloves garlic
    • 750 g broccoli
    • 120 g potatoes
    • cutting board
    • knife
    • peeler

    Peel and finely dice onion and some of the garlic. Cut broccoli into florets, then peel the stem and chop it. Peel and dice potatoes.

  • Step 2/4

    Melt some of the butter in a large pot over medium heat and fry onion and garlic for approx. 2 min., or until translucent. Little by little, add flour and stir in thoroughly to form a roux. Whisk in vegetable stock and milk. And broccoli and potatoes and bring to a boil. Let simmer for approx. 20 min., or until the broccoli and potatoes are soft.
    • 4 tbsp unsalted butter
    • 3 tbsp flour
    • 800 ml vegetable broth
    • 400 ml whole milk
    • pot (large)
    • whisk

    Melt some of the butter in a large pot over medium heat and fry onion and garlic for approx. 2 min., or until translucent. Little by little, add flour and stir in thoroughly to form a roux. Whisk in vegetable stock and milk. And broccoli and potatoes and bring to a boil. Let simmer for approx. 20 min., or until the broccoli and potatoes are soft.

  • Step 3/4

    Add heavy cream and shredded cheddar cheese to the soup. Stir to combine until the cheese is melted. Purée with an immersion blender until the soup is completely smooth and season with lime juice, salt, pepper, and sugar to taste. Keep the soup warm over medium-low heat.
    • 100 ml heavy cream
    • 70 g shredded cheddar cheese
    • ½ lime
    • salt
    • pepper
    • sugar
    • immersion blender

    Add heavy cream and shredded cheddar cheese to the soup. Stir to combine until the cheese is melted. Purée with an immersion blender until the soup is completely smooth and season with lime juice, salt, pepper, and sugar to taste. Keep the soup warm over medium-low heat.

  • Step 4/4

    Dice sandwich bread and halve remaining clove of garlic. Melt remaining butter in a frying pan over medium heat and add garlic. Fry diced bread for approx. 5 min., or until golden brown and crispy on all sides. Serve warm broccoli soup with garlicky croutons. Enjoy!
    • 4 slices sandwich bread
    • 1 clove garlic
    • 2 tbsp unsalted butter
    • cutting board
    • knife
    • frying pan

    Dice sandwich bread and halve remaining clove of garlic. Melt remaining butter in a frying pan over medium heat and add garlic. Fry diced bread for approx. 5 min., or until golden brown and crispy on all sides. Serve warm broccoli soup with garlicky croutons. Enjoy!