Broccoli Soup with Cheddar Croutons

Perfect mood and dish for the official spring beginning is this beautiful broccoli soup I recently cooked inspired from the magazine “Quick Prep Soups” from 

It’s super easy to cook and on top of being delicious it has this picture-perfect bright green colour that is even stronger when you add fresh parsley.


Hands-on-time: 35 minutes 

Total time: 40 minutes

Makes 6 to 8 servings 


  • 1 large head broccoli

  • 1 tbsp butter

  • 2 medium sized potatoes

  • 4 cloves of garlic, sliced

  • 1 tsp dry mustard

  • 1 pkg (900 mL) sodium-reduced vegetable broth

  • 1 cup shredded extra-old white Cheddar cheese

  • 1/4 cup chopped fresh parsley

  • 1/2 cup sour cream

  • 1/2 tsp each salt and pepper

Cheddar Croutons: 

  • 3 cups cubed (1/2 inch) baguette (about one-third baguette)

  • 2 tsp olive oil

  • 1/2 cup shredded extra-old white Cheddar Cheese


  1. Cut stem from broccoli head; cut head into florets to yield 5 cups. Trim bottom end from stem; peel outer layer. Slice them to yield 3/4 cup.

  2. In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat, cook potatoes and broccoli stem, stirring occasionally, until potatoes are softened, about 12 minutes. Add garlic, mustard, cook, stirring, until fragrant, about 1 minute.

  3. Stir in broth and 2 cups of water, bring to boil. Reduce heat and simmer for 5 minutes. Stir in broccoli stems simmer until broccoli stems and potatoes are tender, about 8 minutes. Stir in Cheddar until melted, stir in parsley.

  4. Working in batches, purée soup in blender until smooth. Pour into clean Dutch oven or large saucepan; heat over medium-low. Whisk in sour cream, salt and pepper; cook until heated through. (Make ahead: Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)

Cheddar Croutons: 

  1. While soup is simmering, in bowl, toss baguette with oil to coat. Arrange in single layer on parchment paper-lined baking sheet; sprinkle with cheddar.

  2. Bake in 400°degrees F (200° C) oven, turning once, until baguette is golden and cheddar is melted, about 10 minutes. Break apart croutons; serve over soup.

Ingredients I didn’t use in the soup but are in the original recipe: 

3 leeks (white and light green parts only) sliced crosswise 

3/4 tsp dried savoury

pictures taken by: Hannah Kern