SoupsJuliette Navarrobroccoli, broccoli soup, greens, healthy, comforting, winter

Broccoli Soup with Cheddar Croutons

SoupsJuliette Navarrobroccoli, broccoli soup, greens, healthy, comforting, winter
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 CanadianLiving.com 

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.

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Hands-on-time: 35 minutes 

Total time: 40 minutes

Makes 6 to 8 servings 

Ingredients: 

  • 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

Directions: 

  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.

  3. 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.

  5. 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.

  7. 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